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

Summer 2016

Summer fun!

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

Tour thrift & consignment shops, page 38 Eat out with our annual Dining Guide, page 49 See loons on Lake Sunapee, page 10

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contents

FEATURES

10 Loon Chicks on Lake Sunapee

Breeding loons are welcomed back to Lake Sunapee after many years. Photography and text by Jim Block A Ground Penetrating Radar profile helps the LSPA gain a better understanding of Lake Sunapee’s chemistry. By Jaimie Seaton

38 Get Thrifty

From people looking for specific items to folks want to save money, thrifting today is big business. Thrift shops, antique stores, used book stores, consignment shops and not-forprofit retail shops number more than 25,000 in the United States, and shops (and shoppers) abound in the Kearsarge/Lake Sunapee area. By Laura Jean Whitcomb

38 courtesy of LSPA

18 2

Kearsarge Magazine • Summer 2016 • kearsargemagazine.com

ON THE COV ER Feeding the Chicks by Jim Block

For the first time in more than 40 years loon chicks hatched on Lake Sunapee in the spring of 2015. They were about one week old when Jim Block captured this photo. See Block’s article on page 10 or find out more at jimblockphoto.com

Laura Jean Whitcomb

18 What’s Under Lake Sunapee?


Photos courtesy of TwinState MakerSpaces

PEOPLE, PL ACE A ND THINGS

26

26 Business: A Creative Hub

The Claremont MakerSpace plans to build a community of creatives and foster the next generation of entrepreneurs. By Patrick O’Grady

29 This Season: Sunapee Wheels

33 Books: New Hampshire Women Farmers

Looking for a good book? Start with this excerpt from New Hampshire Women Farmers, then pick up a copy to learn more about the pioneers of the local food movement. By Helen Brody

Photos courtesy Sunapee Lions

For 18 years, the Sunapee Lions Club has hosted a motor vehicle show with a super collection of cars, hot rods, rat rods trucks and motorcycles. By Laura Jean Whitcomb

29

SPECI A L SECTION: DINING GUIDE

49 2016 Dining Guide

A list of local eateries, and a few local recipes. Darryl and Kris Parker’s new coffee shop and tea room is fostering community and providing good jobs in the small town of Warner. By Jaimie Seaton

62

Jon Gilbert Fox

57 Schoodacs

62 Ice Cider: A Fundamental Food

with a New Squish A new drink based on apples, called ice cider, is gaining in popularity. By Linda Fondulas

65 Fresh Food with a Side of Friendliness

The food and the friendliness at KJ’s Café in Newport will be sure to make your day. By Ann St. Martin Stout

Jim Block

65 kearsargemagazine.com • Summer 2016 • Kearsarge Magazine

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One Big Happy Family Kearsarge Magazine get to know your neighbor in this award-winning publication! kearsargemagazine.com

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This gracious estate overlooks crystal clear Pleasant Lake and the hills beyond. Lush lawns and gardens transition to a path to the sandy beach and lakefront cabana.

One of the last large land parcels available on a lake in the Lake Sunapee region. This 27.8 acre parcel includes of 780’ undulating prime water frontage on crystal clear Blaisdell Lake.

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Beautiful design choices make this 2006 house a home on every level. Wide water and mountain views, 3.8 acres, gardens, boathouse and large wharf on water.

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editor’s letter

$10

Hello, friends, I’m a retail shopping professional. I can find a Land’s End polar fleece jacket, originally priced at $49.99, on sale for $25, then use a coupon and points for a total cost of $11. I can buy my son eight polo shirts at Old Navy, using a coupon (that includes free shipping) and a gift certificate (credit card rewards) for a grand total of $8.38. I buy holi-

an Internet search showed that it usually sells for $50

day items (Valentine’s, Halloween and Christmas) when

to $75. I also purchased a ceramic crock for 25 cents, a

they are on sale for half off, and later 90 percent off, and

wood frame for 25 cents, and a small, blue jewelry box

store them in a Rubbermaid tote for the next year. I don’t

with a horse on it for $5.60.

think I’ve ever paid full price for wrapping paper, or a greeting card. But I’m not as good at thrift store shopping. I was over-

Did I need any of this? Heck, no. But the crock is now storing glue sticks on my craft shelf, the frame has been collaged with candy wrappers (a kid will love it), and I’m

whelmed just looking at the clothing racks, so I stayed far

going to refurbish the inside of the jewelry box to cover

away and probably missed some good items. I was hoping

up some dents. And I spent a fun day (or two) with friends

for furniture, but didn’t see any that would work for two

and family, seeing items we remembered from our child-

kids, a dog and a cat. I don’t need books (I need to read

hoods and things that made us laugh out loud. You and

what I have), and we’re good on toys (we could open our

yours might enjoy it as much as I did; check out the article

own toy store).

on page 38.

So that left me with housewares (I collect 1940s dish-

In fact, this issue is full of fun things to do this summer.

ware), and odds and ends that I could use for do-it-your-

I’ll let you find the treasures on your own…happy reading!

self projects. I found a brand-new, still-in-the-box sushi set for two. I hemmed and hawed over the price — $10 when everything else in housewares was $1 — but, later,

25¢

Follow us on:

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Kearsarge Magazine • Summer 2016 • kearsargemagazine.com

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Laura Jean Whitcomb Publisher/editor


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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: info@kearsargemagazine.com Web: www.kearsargemagazine.com Editor Art Director Ad Sales Ad Production Bookkeeping Copy Editor

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Loon Chicks on Lake Sunapee Breeding loons are welcomed back to Lake Sunapee after many years. photography and text by Jim Block

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Kearsarge Magazine • Summer 2016 • kearsargemagazine.com


F

or the first time in more than 40 years, loon chicks hatched on Lake Sunapee in the spring of 2015. Their devoted parents nurtured and guided them through the dangers of predators and boat traffic to a successful late fall departure for the coast. Why have loons not nested on Lake Sunapee regularly, and how do we know it has been more than 40 years? The why is easy: habitat. Sunapee does not provide the type of habitat loons prefer — small islands where their eggs are safe from predators. And we know it has been more than 40 years because the Loon Preservation Committee (LPC), a state organization based in Moultonborough, was created in 1975 in response to concerns about a dramatically declining loon population. That is when they began keeping records of successful loon nestings on the lakes of New Hampshire.

A plan for change Around eight years ago June Fichter, executive director of the Lake Sunapee Protective Association (LSPA), wondered why there were no loons nesting on Sunapee. She asked Kittie Wilson, a longtime LPC

volunteer and frequent photographer of loons on Pleasant Lake, for help. Wilson suggested that what LSPA needed was a team of loon observers on the lake. So in 2008, LSPA formed a Loon Committee, a local group to focus on Lake Sunapee loons. Kristen Begor, now president of LSPA and a board member of LPC, enlisted 30 to 40 volunteers around the lake to submit monthly reports of their loon observation. The observers saw behaviors that indicated pairs of loons were interested in nesting in two areas of the lake — near Burkehaven Harbor and along Jobs Creek. Since a natural nesting hadn’t happened on Lake Sunapee, LSPA was able to persuade LPC to float two loon platforms, one at each spot. The platforms were constructed by Wilson and her husband, John. The Wilsons had been doing volunteer work like this for years › › › › ›

Day old loon chicks in Burkehaven Harbor on June 17, 2015

The loon raft in Burkehaven Cove kearsargemagazine.com • Summer 2016 • Kearsarge Magazine

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— building and placing rafts for loon nests on Pleasant Lake and Little Lake Sunapee — and in 2014 they received the United States Environmental Protection Agency’s Environmental Merit Award for Lifetime Achievement. In 2012, a loon nest raft was placed in a Burkehaven Cove, the unofficial name for a large, rocky cove just south of Burkehaven Harbor. The loons examined it but wanted no part of it for two years. In 2014 it was located in a better spot in the same cove near Penny Island and reachable by a foot bridge. But the loons chose to nest on a tiny rock outcropping of the island. The nest was within 10 yards of the raft that had been constructed for them. This was not a good choice; at least one of their eggs rolled into the lake. This might have been an accident, but predators — eagle, mink, fox or raccoons — are also suspect. The loons abandoned the nest. Not deterred by the failure, the pair nested again in 2014, this time on the raft. As is typical for second nestings, they produced only one egg. They patiently sat on it for 67 days, long past the normal 26- to 28-day incubation period. Jill and George Montgomery, whose home overlooked the raft, had a view into the nest from their livingroom window. They watched and waited and waited. Eventually the LPC suggested they snatch the egg when the loons were off the nest. George did, and the egg was sent away for testing — a long and expensive process supported by a local fundraiser. The testing proved the obvious — the egg was not viable — and a number of common and unusual contaminants were found.

spot. So in 2015 they came right back to their raft, got down to business, and laid two eggs mid-May. By June 13 or 14 the first chick hatched with the second to follow on June 15. Jill Montgomery named them Soo and Nipi, and the names stuck. Unfortunately, the Montgomerys saw very little of the chicks — loon chicks leave the nest almost immediately. They are able to swim and dive right away. They will ride on their parents’ back during their first two weeks to rest, conserve heat, and ››››› avoid predators: large fish,

Mark Your Calendar Love Your Lake Day Sunday, Aug. 14 A great opportunity for children and adults to learn about loons, furry animals of the woods, lizards, snakes, hedgehogs and how to protect the water quality in the Lake Sunapee watershed. Variety of activities, interactive displays, exhibits and an antique Boat Parade at 1 p.m. >> LSPA’s Learning Center, 63 Main Street, Sunapee Harbor >> lakesunapee.org

A loon sits on a nest in the raft for a failed breeding attempt in 2014.

An exciting spring and summer The failures of 2014 proved that this pair of loons were two extremely devoted potential parents. And since they spent so much time on the raft in 2014, it became their natural nesting 12

A week-old chick cuddles under a parent’s wing while the other wing is lifted for the second chick.

Kearsarge Magazine • Summer 2016 • kearsargemagazine.com


A loon stretches its wings. Both chicks are nearby.

Both chicks snooze on a parent’s back 7 to 9 days after hatching.

Gulp! A week-old chick is fed a small fish. kearsargemagazine.com • Summer 2016 • Kearsarge Magazine

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In Burkehaven Harbor, a loon prepares to land, dragging its legs to slow down and then gliding on its belly. This is how loons land since their legs are set so far back in their bodies.

It’s amazing how much the chicks can eat. A chick swallows a large fish, just three weeks after hatching.

A caution sign in Burkehaven Harbor

14

Kearsarge Magazine • Summer 2016 • kearsargemagazine.com

Feed me! A chick begs to be fed at about 11 weeks of age.


snapping turtles, gulls and eagles. The chicks were fed small food items — minnows, insects and crayfish — caught by their parents for the first few weeks that they spent mostly in Burkehaven Cove and Burkehaven Harbor. With the help of Greg and Lucy Young, LSPA posted signs at these spots and nearby Fishers Bay warning boaters to be careful of the chicks. Until mid-August the chicks spent most of their time with at least one parent. Often one parent would go wandering while the second “babysat.” The loon might be gone several hours and return swimming or sometimes flying in, calling as it approached. Gradually, the chicks began to dive for some of their own food although it seemed they preferred to be fed, often rubbing the parent’s neck to beg. By 12 weeks of age, the loon chicks provided almost all of their own food and were able to fly. By the fall, young loons are able to look after themselves, and they

At about eight weeks old, the chicks are in their “ugly stage” of partial molt. The smaller one is showing more of its natal down.

are sometime seen alone. Adult loons generally migrate to the ocean in October or November. The young follow, often just before ice-in. Once the juveniles reach coastal waters on the ocean, they stay there for the next two years. In the third year, young loons return, although they may not breed for several more years. On average, they are 6 years old when they start breeding. By the time you read this, the loon parents might be tending their

new eggs on the same nest, or even feeding a new set of offspring. And the 2015 kids, Soo and Nipi, will be swimming in the coastal waters to return in a few years as unattached teenagers. KM KM KM Photographer Jim Block lives part time on Great Island in Lake Sunapee. He enjoys photographing almost anything and teaching photography classes. Find out more at jimblockphoto.com

A loon chick at just over 12 weeks of age

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What’s Under Lake Sunapee? A Ground Penetrating Radar profile helps the LSPA gain a better understanding of Lake Sunapee’s chemistry. by Jaimie Seaton

18

Kearsarge Magazine • Summer 2016 • kearsargemagazine.com


The next time you’re Turbidites.

(blue-green algae) in the lake. The phenomswimming, water-skiing or fishing on Lake enon is not unique to Lake Sunapee; lakes Sunapee think about turbidites, because the worldwide are seeing more of a particular type lake is full of them. Turbidites are sedimentaof cyan bacteria. Possible reasons range from ry-layered particles that form little troughs climate change to the amount of phosphorus or channels under bodies in the water (which feeds the of water, and are usually cyan bacteria) but Sunapee associated with the oceans. has relatively low levels of The reason we know phosphorus. Fitcher, who where the turbidites are in has two engineering degrees Lake Sunapee is that last and an MBA, says that the September Dr. Steve Arcone, association wants to look recently retired as senior more closely at the sediment research geophysicist at to gain a better understandCRREL, volunteered to ing of the lake’s chemistry. conduct a Ground And that’s where Dr. Penetrating Radar (GPR) Arcone comes in. The best profile of the lake for the way to study sediment is to Lake Sunapee Protective take a core sample, which is Association (LSPA). done by pushing a meter-long tube down through the sandy The lake’s chemistry bottom of the lake. The June Fitcher, executive sediment that fills the tube director of the LSPA explains when it’s pulled up can then that there’s been a rise in be analyzed. The key › › › › › the amount of cyan bacteria Ground Penetrating Radar was performed

Photos courtesy of Lake Sunapee Protective Association

during the summer (top) and winter (bottom).

Turbidities form little troughs, or channels, under Lake Sunapee. kearsargemagazine.com • Summer 2016 • Kearsarge Magazine

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photo by M. Eliassen

is finding a patch of undisturbed sediment. material pushed into the lake through Studying sediment is a bit like looking episodic flooding (usually a hurricane), at rings on a tree trunk to determine its age. and the result can be confusing to scienSimple enough with a tree, but in a body of tists analyzing a core sample. Older soil water turbidity currents transport sediment, can get piled on top of younger soil, as was and this can disrupt the chronology of the the case at Mirror Lake in Tuftonboro, core sample. N.H. The upshot is that for a core to give Dr. Arcone explains the phenomenon an accurate record of the sediment, it must while viewing a satellite image of the be taken to avoid turbidites. northeast coast of the United States and Now that the GPR profile of Lake Continental Shelf. Sunapee has been completed, and the “There’s a big drop off into the abyss and turbidites charted, plans are underway Taking a long core sediment you can see gigantic cracks. These are made to take a number of short core samples, sample in the winter of 2008. by turbidity currents,” Dr. Arcone says, Fitcher says. pointing to what looked like giant underwater On a mission canyons. “Sediment rips through them in a turbidity The Lake Sunapee Protective Association was founded avalanche. Once a channel gets established, currents in 1898 by a group of people concerned about the health will keep propagating. The same exact thing happens of the lake. At that time few used the lake for recreation, in all lakes that I’ve seen in New Hampshire, including but surrounding water-powered mills and steam ship Lake Sunapee.” operators needed a consistent water flow. Lake Sunapee Turbidity currents transport sediment, including is a glacial lake, and evolved into its present form about

John Merriman, an LSPA volunteer, maintains a buoy that collects data for the Global Lake Environmental Observation Network.

20

Kearsarge Magazine • Summer 2016 • kearsargemagazine.com


11,000 years ago. It covers roughly 6 square miles and, at an elevation of 1,093 feet above sea level, is the highest lake of its size in New England. Tourists began flocking to Lake Sunapee at the end of the 19th century, and today the lake is ringed with luxury homes and small cabins. During the warmer months people descend on the lake to play in its clear waters, and this is taking a toll, according to the LSPA’s Fitcher. “The health of the lake is pretty good,” Fitcher says. “I don’t say absolutely perfect because we have seen a change in the chemistry since the 1980s. We have more development, more people living in the watershed and on the shore of the lake, which means more septic systems, more roads, and more

Ground-penetrating radar uses radar pulses to image the subsurface, detecting objects, changes in material properties, and voids and cracks. impervious surfaces. Greater amounts of nutrients than would naturally flow are entering the lake.” This creates more phosphorus, which prematurely ages the lake. Fitcher says that another threat to the lake is aquatic invasive species,

including non-native milfoil, a prolific plant commonly used in home aquariums. “It takes over,” Fitcher says. “It comes up in open water and one can’t swim through it. We saw it immediately though, and put down barriers, and we’ve managed to keep a handle on it.” The milfoil (and other invasive species, such as zebra mussels and Asian clams) most likely come from boats or boat trailers. The milfoil will attach itself to the bottom of a boat or trailer at a pond, and then get transferred to the next body of water. For this reason, the LSPA has launched the Clean-Drain-Dry campaign, asking visitors to clean and dry their boats and trailers between launches. They have even › › › › ›

An LSPA staff member inspects a boat as part of the Clean-Drain-Dry campaign.

kearsargemagazine.com • Summer 2016 • Kearsarge Magazine

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A dramatic rescue People who live on the lake or come for vacation aren’t thinking about turbidites or milfoil when they are taking a leisurely swim, paddling a canoe, or simply taking in the view. They are most likely thinking about the natural beauty, and they might be hoping to spot a loon.

The LSPA is the oldest environmental association in New Hampshire. In January, just as the lake was freezing over, someone noticed some loons stranded on a number of small ponds within the lake.

photos by M. Eliassen

stationed staffers at boat landings to inform boaters about the campaign and to inspect their hulls. “People have been 99.9 percent cooperative,” Fitcher says, adding, “The best we can do is educate.” To this end, the LSPA has a number of adult and family environmental education programs in the summer, as well as in-school programs for children. In October 2015, Mount Sunapee hosted the first Watershed Discover Day, which brought more than 270 children from area schools to the resort for a variety of hands-on activities. The LSPA balances its mission to educate with its responsibility to maintain the health of the lake and the species that call it home. The association is part of the Global Lake Environmental Observation Network, which collects data 24/7 from a buoy in the lake. It also runs a water quality lab housed at ColbySawyer College, analyzing water samples from about 25 area lakes and ponds, and advises surrounding town boards on the importance of a healthy watershed.

The LSPA hosts a variety of educational programs.

“We were running around the lake with binoculars,” Fitcher says. “Loons are terrific swimmers but they can’t walk on land and they need a long runway to take off. The water patches were too small and they were stranded.” The LSPA often works with the Loon Preservation Committee of New Hampshire, which rescued all five loons that day. The birds were taken to an avian heaven and nurtured. Four have been released into the wild. The last loon had led in its system from swallowing some fishing tackle, and is still being treated. “We got them just in time before the ice closed completely,” Fitcher says. “It was a good day on the lake.” KM KM KM

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Destination Location for High Quality Art, Crafts, Open July603-763-3295 through October – Sat. 11am-7pm & Original Music in the Lake Sunapee Region!Wed. and by appointment John A. Kendall , Local artist and gallery owner www.kendallink.com “Timeless Sepia Pen & Ink Wash Drawings” from around the world. Signed giclée prints. Nautical themed art includes: Tall Ships and Maine Windjammers & Lighthouses.

Richard Alfred Johnson , Owner of Camden Pottery & Johnson Gallery in Rockland, ME.| www.camdenpottery.com Featuring incredible themed Wizards, Pirates, and Mermaids, other ceramics, and fine sculptures in clay & bronze. Molly Ellison , local New London artist www.mollyellison.me Bright and colorful art. Signed giclée prints and original fabric designs available as scarves and custom garments.

Stan Makara , 94 year old woodworking extraordinaire for over 60 years! Featuring hand-crafted wooden bowls etc...

SAVE THE DATE: Meet The Featured Artists Weekend July 9th & 10th, 2016 - 10am-6pm.Hope to see you there! 6

Kearsarge Magazine • Summer 2014 • kearsargemagazine.com


CLAREMONT

PEOPLE, PLACES AND THINGS

BUSINESS

A Creative Hub

The Claremont MakerSpace plans to build a community of creatives and foster the next generation of entrepreneurs. by Patrick O’Grady

gym for the mind and hands” is how Jeremy Katz describes the concept behind TwinState MakerSpaces, a business he co-founded with Steve and Michelle Goldsmith in 2013. The phrase implies that, like a gym, members will spend a couple of hours, not a whole day, developing their ideas using makerspace equipment. The Claremont MakerSpace is located in a former mill building on Main Street known locally as the Sawtooth. It will provide education, tools and equipment in a shared workspace where entrepreneurs, Intro to Arduino micro-controllers workshop hosted by TwinState MakerSpaces hobbyists, artists and others for metal and woodworking, can create something on a large or and creativity,” Goldsmith says. technology and the arts along with small scale without having to make “Someone might come in to learn added classroom space. Although a significant capital investment. skills and use tools for a woodworksome classes have taken place in the ing project, and they’ll get great What is a makerspace? location, work still needs to be done advice and suggestions from master Steve Goldsmith has seen before the site is fully operational. woodworkers who might be workmakerspaces in the Northeast ing on their own projects. But they Why Claremont? help members turn their ideas into will also wind up interacting with Claremont came on the radar reality and start small businesses. someone working across the room when Zach Williams, who works He envisions a similar success in on an electronics project.” for the city in business development, Claremont, N.H. TwinState MakerSpaces, a nonwas participating in an introduc“A makerspace is a hotbed of profit that includes the Claremont tion to entrepreneurship course at innovation and creativity where location and one in the Upper Tuck Business School at Dartmouth people share their experiences Valley, plans to complete remediataught by Katz. That led to a meettion of the historic Sawtooth Mill, ing with Claremont’s Planning WEB rehab the 10,000 square foot inteand Development Director Nancy claremontmakerspace.org rior, then outfit it with equipment Merrill. 26

Kearsarge Magazine • Summer 2016 • kearsargemagazine.com

Photos courtesy of TwinState MakerSpaces

“A


“We were exposed to The Sawtooth building and a really very supportive environment and decided to make our first makerspace here,” Katz says. In September 2015, TwinState MakerSpaces received a $250,000 grant from the Northern Border Regional Commission and are relying on other funding sources for the project. Katz and Goldsmith believe makerspaces will not only help economic development and community revitalization but also create a high quality workforce and foster ideas for job creation in the area. “The Claremont MakerSpace is being designed specifically to encourage interactions and cross pollination of skills and interests to build a community of artists, craftspeople and technologists,” Goldsmith says. “It gives entrepreneurs a place to create prototypes of their products, and the ability to produce and bring those products to market all from within the makerspace as well as tap into the knowledge and experience of other members.” “We are trying to have a facility where we can retain youth and have the next generation of entrepreneurs deciding this is a really good place to base themselves,” says Katz. KM KM KM

The exterior of the historic Sawtooth Mill, home of TwinState MakerSpaces

An entrepreneurship series event, featuring John Olson, president of Whelen Engineering

Patrick O’Grady is an editor and reporter with the Valley News and previously served as editor and managing editor of the Eagle Times in Claremont, N.H.

Students learn computer numerical controlled sewing and embroidery. kearsargemagazine.com • Summer 2016 • Kearsarge Magazine

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Kearsarge Magazine • Summer 2016 • kearsargemagazine.com

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PEOPLE, PLACES AND THINGS

NEWBURY THIS SEASON

Sunapee Wheels

For 18 years, the Sunapee Lions Club has hosted a motor vehicle show with a super collection of cars, hot rods, rat rods trucks and motorcycles. by Laura Jean Whitcomb

W

hy do people love old cars? Is it the rarity? (New England drivers really need an all-season vehicle, so you might not often see a vintage vehicle on New Hampshire roads.) Is it nostalgia — maybe a 1960 Ford Fairlane was your first car and seeing one takes you on a trip down memory lane? Antique cars are pieces of history, and art objects. Whether you are a fan of engineering (look at how engines have changed!) or a lover of

design (consider the sleek, elegant lines of a 1940s Packard), people of all ages love to see vintage vehicles. And in June, the Sunapee Lions Club gathers enthusiasts from across New England at the annual Sunapee Wheels Antique & Collectible Motor Vehicle Show. “It is the one of our major fund raising events,” says Jim Currier, chairman of the show and 30-year club member. “The Sunapee Lions usually raise between $6,000 and

$8,000. This money is used to fund our many charitable causes.” Locally, the Sunapee Lions Club is well known for ensuring that no one goes without eye care because of costs. The club also donates to dogs for the blind, a horse riding program for disabled children, the Sunapee Food Pantry, college and technical school scholarships, and Student of the Quarter awards for deserving students in Sunapee elementary, middle and high school. › › › › › Photos courtesy Sunapee Lions

The stylish 1932 Chevrolet Roadster was often called the “Baby Cadillac.”

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Anyone can enter a vehicle in the show for $20. “The show is popular with local people because it gives an opportunity for them to show their vehicles in a great setting. Anyone can show their vehicle, no matter what shape it is in, and the vehicles are judged by a group of enthusiasts but are not professional judges,” says Currier, who lives in Georges Mills, N.H. “There are car clubs that come to the show every year, and some use

the event to hold their annual meeting.” Anyone can attend the show, too; admission is $5. “The show is popular because, with every paid admission, people get a chairlift ride to the summit of Mount Sunapee,” says Currier. “But I like the show because it allows us to work together as Lions and make money for our causes.” The 2016 Sunapee Wheels Antique & Collectible Motor Vehicle Show is scheduled for Saturday, June 25 (with a rain date for Sunday, June 26) from 9 a.m. to 2:30 p.m. at Mount Sunapee Resort in Newbury, N.H. Learn more at sunapeelions.com KM KM KM

The Thunderbird was Ford’s answer to the Corvette. The 1962 model was known as the “Bullet Bird.”

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Great Local Services Fuel Oils and Propane Sales and Service Our family has been serving customers in The Only Henniker on Earth and surrounding towns for over 65 years. 24-Hour Gasoline & Diesel Pumps Located at 20 Hall Ave Henniker and Rte 114 Bradford

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Kearsarge Magazine • Summer 2014 • kearsargemagazine.com

426885


PEOPLE, PLACES AND THINGS

DANBURY BOOKS

New Hampshire Women Farmers

Looking for a good book? Start with this excerpt from New Hampshire Women Farmers, then pick up a copy to learn more about the pioneers of the local food movement. by Helen Brody photography by Leslie Tuttle

R

emember when the role of a woman on the farm was pretty much keeping the menfolk fed, keeping the farmstead clean, keeping the children scrubbed, and getting them off to school on time? Well, cast an eye on

New England’s local food movement today and you’ll see that times are indeed a-changing. Increasingly, women are becoming more than loyal auxiliaries on the farm; they have become the prime innovators of New England’s local food movement and are revitalizing the occupation called “farming.” While their husbands are using 21st century farm tools and methods to increase crop productivity, the wives and partners are learning 21st century marketing techniques to expand farm sales. Putting their imaginations to work, these indefatigable women are moving the conventional small New England farm into the realms of agritourism, modern technology (websites and social media), and consumer education. Community-supported agriculture (CSA) programs, often initiated and organized by women, have increased local food market share and involved the community in the farm’s production. And never to be forgotten are their traditional kitchen skills. Farm women hand out recipes with their CSA share baskets and display their eye-catching homemade pickles, relishes and preserves on their farmstands while conversing with customers. And, oh, the aroma of those home-baked pies, cookies and muffins deftly perched within reach of a customer’s nose ensures impulse purchases. Yet, despite all these new responsibilities, farm women have not neglected those time-honored tasks of feeding their partners and families well, keeping their homesteads clean, and getting the next generation of farmers off to school on time.

Donna Sprague Huntoon Farm in Danbury, N.H.

Donna Sprague of Huntoon Farm in Danbury, N.H.

After her father, Willard, died in 1988, Donna made a pact with husband Phil: “Losing the farm on my watch is not an option. We cannot take risks.” So the couple made a business plan from which they would not › › › › ›

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stray and that would allow them to work full time on the farm within five years. “I laugh,” she says today. “For those looking for inspiration, our path has been crooked and took some circular cow paths along the way. Our five-year plan took 15 years.” Huntoon Farm, dating back to 1856, was purchased by Donna’s great-grandfather Harvey Huntoon. From age 8, she had wanted to work beside her father on the family’s 362-acre dairy farm. After graduating from the University of New Hampshire in dairy management, she returned home to find that the milk companies had decided the farm

didn’t have enough cows for regular pickups. Feeling that the cost of expanding was too great, Willard switched to raising meat, and Donna, who had always enjoyed cooking, began pursuing food preparation opportunities. First came a New London pastry shop, followed by work in the local school lunch

Huntoon Farm sells many baked and prepared foods that are created in the commercial kitchen at the farm.

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program, which gave her summers off to build the farm business and move forward with her plan. Her commercial kitchen today was once the farm’s woodshed, and, with affordable yearly construction changes and equipment upgrades, she became licensed for baking and food production. While she makes the prepared foods using their own beef, chicken and eggs, Phil makes the bread and pies, handles the animals and chores, and takes care of the vehicles. “I do miss the farm chores,” she says, “all except I don’t kill chickens. I don’t kill things.” She handles the farm business, website and social media — “paints the signs”— and is working to standardize the recipes for her growing food business. What took the most time and energy to reach her goal of working on the farm full time was finding sales locations. During the summer, the Wilmot and Canaan summer farmers’ markets bring in dollars from meats, baked goods and prepared foods. During the winter, it was tough for the farm to navigate financially.


2016

8 4 T H PICTURED: LORIN ZACKULAR. PHOTO CREDIT JASON MERWIN PHOTOGRAPHY.

Danbury’s Blazing Star Grange on North Street had always been the center of activities while Donna was growing up, so as part of her effort to introduce new projects to support the Grange, in 2007 she started one of the state’s first winter farmers’ markets. “Today,” she says, “the market continues to be small, but lucrative, because we have been careful not to have much overlap of farm products and we have awesome clientele.” The next big financial breakthrough for the Spragues came with the development of Local Foods Plymouth (LFP). A nonprofit organization founded by the Plymouth Area Renewable Energy Initiative and D Acres Organic Farm & Educational Homestead in Dorchester, LFP is a regional hub of farmers connected to consumers by the Internet. “Since our isolated farm location requires that we take our food to market, this system works very well for us,” says Donna. All food is paid for in advance, and the couple can offer any amount of whatever they have available for sale. There are no minimum or maximum quantities. The product drop-off point is the Plymouth farmers’ market in the summer and the UPS store in the winter. At first, only small amounts were ordered. “We delivered even the smallest orders, which meant we lost money on time and gas but built a loyalty that made our business profitable.” Soon after connecting with LFP, the Spragues began delivering their farm products to the Danbury Country Store. “At the end of 2013, for the first time we had money in the bank and were able to begin full-time work on the farm,” Donna says. She adds, with immense pride, “Just as we had planned 15 years ago.” KM KM KM Excerpt courtesy of University Press of New England (upne.com).

S U M M E R

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All things New Hampshire Where Musical Theatre Sings!

July 9 – August 13, 2016 An exciting music festival with mainstage performances at Lebanon Opera House plus concerts at landmark locations around the Upper Valley.

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August 5, 7, 9, 12

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Kearsarge Magazine • Summer 2016 • kearsargemagazine.com


The Renaissance Shoppe

Crescent St. Close Shop

Crescent St. Close Shop Moody Building in back 603-359-9087

The Renaissance Shoppe 107 Newport Road New London, NH 03257 603.526.6711

Hours: Tue - Sat 10a.m.-4p.m. Sun 10 a.m.-2 p.m. Quality antiques and more! Buy, sell, consign. Check us out on Facebook or browse our website: crescentstcloseshop.com

lakesunapeevna .org Open Tue - Sat, 10 a.m.-4 p.m.

Switchback Consignment

Switchback Consignment 256 Main Street, New London 603-877-0333 We have a little something for everyone. Men - Women - Juniors - Kids Sporting Goods - Shoes - Accessories Find us on Facebook

St. Andrew’s Thrift Shop

St. Andrew’s Thrift Shop 52 Gould Road, New London 603-526-6590 Hours: Mon - Sat 10a.m.–2p.m. The thrift shop’s proceeds benefit St. Andrew’s church outreach program and other local charities.

Go Lightly Consignment

Go Lightly Consignment 255 Newport Road New London 603-526-8200

TLC Family Resource Center Thrift Shop

TLC Family Resource Center Thrift Shop 109 Pleasant Street, Claremont, NH 03743 603-542-1848 www.TLCFamilyRC.org

We are open Mon-Fri 10a.m.-5:30p.m. and Sat-Sun 10a.m.-4p.m.

We strive to promote the optimal health and development of New Hampshire children and families in our region.

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Kit ‘N Kaboodle Consignments

Listen Community Services www.facebook.com/LISTENCS Visit our facebook page for 4 store locations and updates on sales www.facebook.com/LISTENCS

Kit ‘N Kaboodle Consignments 16 Tremont Street Claremont, NH 03743 603-504-6622 Hours: Tues-Sat 11:15a.m.-6p.m.

Store revenues support LISTEN Crisis and Child & Family programs

(mailing address is PO Box 1304) www.kitnkaboodle.biz


Get Thrifty

Shopping at thrift and consignment stores isn’t just a way to save money — it’s a beloved pastime. text and photography by Laura Jean Whitcomb

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T

wo of my friends love thrifting. I ask them why, and they are off and running. “I love the hunt. The joy and surprise when you find something neat, or a good deal. It’s like a treasure hunt,” says Naomi Hastings, a Grantham, N.H., mom with three daughters. “I look for just about everything, but mostly clothes. Good deals on clothes, with three girls, is a must. I have been clothes shopping at thrift stores since I was 10. I wanted to get the biggest bang for my buck!” Kelly Spiller, who also lives in Grantham with her husband and daughter, also likes the thrill of the hunt. “To find something unique or odd, something that reminds me of someone or my childhood,” she says. “And bargains!” Hastings goes straight for the clothes, and Spiller heads toward housewares. “I have a system. I go to housewares first. Then I › › › › ›

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look at linens. Then records, books on occasion as well. I am a collector of many things so I scan the whole place because things may be in different locations than where they would logically be,” she says. “I usually thrift for clothes separately. Sometimes it can be overwhelming when the racks are packed full. Also, many thrift shops have sale days and those are the times to scoop up clothes and other items really cheap!” “After clothes, I look at shoes, then housewares for neat items and presents,” says Hastings. “What would you say was your favorite thrift find?” asks Spiller. “A leather jacket I got for 5 bucks!” says Hastings. “My favorite find was a still-in-the-box peaches and cream Barbie. She was my favorite as a child and I almost screamed when I found her!” says Spiller.

Saving money — and the planet From people looking for specific collectable items to folks wanting to save money on everyday purchases, thrifting today is big business — in fact, it is a multi-billion dollar industry. Goodwill, antique stores, used book stores, consignment shops, thrift shops and not-for-profit retail shops number more than 25,000 in the United States, according to the Association of Retail Professionals (narts.org), and the industry has seen a growth of 7 percent a year for the past two years. Although they are in the same category, consignment shops are not the same as thrift stores. Thrift stores are resale shops that sell used goods (sometimes new, if you’re lucky). Some are nonprofit organizations, with a percentage of profits going to charity; some are not. Some thrift stores turn away donations, but most take what comes in the door — no matter the brand, quality or age. “Sometimes thrifting isn’t pretty, people can be rude, stuff can be gross, but when you find that diamond in the rough, it’s a sweet victory!” says Spiller. “It’s not for everyone. Some people don’t appreciate the thrill of finding something and getting excited about it.” At consignment shops, profits are split between the shop and › › › › ›

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the person who brings the items in to be sold. Consignment items are in better shape — no stains, rips or signs of wear — but sell at a higher price than thrift stores. You won’t be paying full retail price, but you may not find items for $1. At antique shops, you will find carefully researched items with the year of manufacture, type of wood and style information (The Crescent Close Shop) and vintage items from estate sales (Pleasant Street Used Furniture and Antiques). These shops know the provenance of their items, and the price includes that expertise. David Tardiff, co-owner of Pleasant Street Used Furniture and Antiques in Claremont, is great about sharing information on where and when he acquired the item.

Growth of local resources Closet Treasures, which opened in Grantham in 2009, now has eight employees and 2,000 consigners. Switchback Consignment in New London started with one room in May 2014, and now has three rooms. Go Lightly Consignment in New London has expanded into two stores in the Colonial Plaza: women’s and children’s clothing. On the nonprofit side, people are more than happy to donate their gently used goods to local shops. The Andover Service Club, which runs a thrift shop on Main Street, has supported hundreds of Andover students through the ASC Merit Scholarship program. The OutFITters Thrift Store, with locations in Concord and Manchester, has generated more than $150,000 for housing and services to families that need help. The TLC Family Resource Center Thrift Store in Claremont supports at-risk families with home visits, which usually cost $160, says Executive Director Maggie Monroe-Cassel. “Any time we can net that amount of money, the more people we can help,” she says. Dudley Square Thrift Store in 42

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Concord hopes to have a success story as well. Buffi Dudley, a graphic designer for 28 years, always wanted to work with rescue animals. “I said if I won Powerball that I would open the world’s largest animal shelter,” she says. Her “aha” moment came when she and her husband were on vacation in Florida. “A few of the thrift shops that we visited were for animal rescue. Something just clicked. I came home from vacation and gave a six-week notice. I had no idea how I was going to do this, but I was on a mission,” she says. She started her shop with $600 raised through GoFundMe and funds from her 401k. Initial inventory came from estate sales, auctions and word of mouth. Dudley opened in September 2015 and the Concord community has been supportive of her nonprofit — and its mission. “We get donations daily, everything from furniture, art and home goods to clothing and jewelry. One hundred percent of our profits will be distributed between three New Hampshire rescue organizations,” says Dudley. “I hope someday we can give to 10, but our prices are low and we will have to depend on high volume to really make a difference in the lives of these animals.” Dudley uses her graphic designer’s eye to arrange items in the shop, and the result is warm and welcoming. Lamps and mirrors are positioned over furniture, artwork hangs on the freshly painted walls, jewelry is matched with outfits, and toys and games are arranged nicely on shelves. Items that don’t sell are donated to homeless shelters, battered women’s shelters and other charities. “We rely on volunteers to distribute these items for us. Every item goes to good use and helps the environment at the same time by keeping usable items from our landfills,” says Dudley. “I am optimistic that we will ›››››


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continue to grow and truly make a difference.”

Know your prices

According to America’s Research Group, about 18 percent of Americans will shop at a thrift store during a given year and 15 percent will shop at a consignment/ retail shop.

According to America’s Research Group, about 18 percent of Americans will shop at a thrift store during a given year and 15 percent will shop at a consignment/ retail shop. Those are big numbers, considering that 11 percent shop at outlet stores and 21 percent shop at department stores. Thrift shops are no longer just for people with limited budgets and college students. Research compiled by the Cascade Alliance found that the average shopper is a woman between the ages of 35 and 55, looking for clothing for herself and her family, as well as household and decorative goods. On a thrift store route (see sidebar on page 46) in Concord, that demographic proved true in all stores but one. (Goodwill was a family shopping experience.) Thrifting is not for the faint of heart; it does take skill. Each store has a different sale day (25 cents for pink tags on Saturday, 10-cent clothing on Tuesday). Items move around the stores (one shop had decorative housewares in every room); in fact, an item you walk by one moment could be in someone’s hands the next.

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You also have to know typical retail costs for items; how do you know if you’re getting a good deal on that $10 sushi set for two if you don’t know the original cost? Each store has its own personality, and you need to find the one that matches yours. Endless Treasures in Newport is named appropriately: rooms and rooms of items that owner Irene Bayer finds at estate sales and abandoned storage units. You need time and patience to search through the winding aisles and walls of shelves, but you may find a real gem. At Switchback Consignment, coowners Christina Donovan and Erica McCullough arrange consignment items in retail store style — winter parkas are paired with skis and scarves, bathing suits with sandals and sunglasses.

Kearsarge Magazine • Summer 2016 • kearsargemagazine.com

“It is fun in here,” says Donovan. And she’s right: a Valentine’s Day promo asks shoppers to bring in a Valentine (“You know you either have extras from what you bought for your kids, or you wanted an excuse to buy that box of nostalgic character Valentines,” writes McCullough on Switchback’s Facebook page) made out to Switchback Consignment, and receive 20 percent off your purchase. Donovan has four children and McCullough has three, so they stock the store with everything from conservative to Halloween, children’s to men’s clothes, tents and backpacks to lacrosse and hockey equipment. With Colby-Sawyer College right down the road, Switchback is also a popular place for women aged 14 to 24. There’s no stigma attached to consignment shopping when you can find things like cashmere sweaters and riding pants, and brand names like Calvin Klein and Patagonia. “There’s something for everyone and something for every occasion,” says Donovan. KM KM KM Laura Jean Whitcomb is the editor of Kearsarge Magazine and Kid Stuff magazine. She lives in Grantham, N.H., and is an early consigner (number 31!) of Closet Treasures.


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THRIFT KEY Consignment Art Sports equipment Clothing Furniture Jewelry Plan a Treasure Hunt Housewares Toys Automotive THRIFT KEY Thrift Nonprofit cause Machinery CLAREMONT Consignment Art SportsKEY equipment THRIFT Books Collectables Décor Clothing Furniture Jewelry Consignment Art Sports equipment Kit 'N Kaboodle Consignments Antiques Housewares Toys Automotive Clothing Furniture Jewelry 16 Tremont Street THRIFT KEY Thrift Nonprofit cause Machinery kitnkaboodle.biz Housewares Automotive Consignment Art Sports equipmentToys Books Collectables Décor Thrift Nonprofit cause Machinery Clothing Furniture Jewelry THRIFT KEY Antiques Books Collectables Décor THRIFT KEY Housewares Toys Automotive Consignment Art Sports equipment Antiques Consignment Art Sports equipment Violet’s Book Exchange Thrift KEY Nonprofit cause Furniture Machinery THRIFT Clothing Jewelry 28 Opera House Square Clothing Furniture Jewelry Books Collectables Décor equipment Consignment Art Housewares ToysSports Automotive THRIFT KEY THRIFT KEY violetsbookexchange.com Housewares Toys Automotive Antiques Clothing Furniture Jewelry Thrift Nonprofit cause Machinery Consignment ArtSports Sports equipment NEW Consignment ArtLONDON equipmentGRANTHAM/NEWPORT/ Thrift Nonprofit Machinery Housewares Toys Automotive Books Collectables Décor cause SUNAPEE Clothing Furniture JewelryROUTE Clothing Furniture Jewelry THRIFT KEY House Too HomeCollectables Books Décor Thrift Nonprofit causeFrom Machinery Antiques Housewares Toys Automotive Housewares Toys Automotive Art Sports equipment Closet Treasures 276Antiques Newport Road TheConsignment Crescent Close Shop Books Collectables Décor Thrift Nonprofit cause Machinery THRIFT KEY 5 Willis Avenue Thrift Nonprofit cause Machinery fromhousetoohome.com THRIFT KEY ClothingStreet Furniture Jewelry 30 Crescent AntiquesKEY THRIFT Books Collectables Décor equipment closettreasuresnh.com Consignment Art Sports Books Collectables Décor Crescentstreetcloseshop.com Consignment Art Automotive Sports equipment Housewares Toys Consignment Art Sports equipment Antiques Furniture Jewelry Antiques Clothing Furniture Jewelry Thrift Nonprofit cause Clothing Machinery THRIFT KEY Clothing Furniture Jewelry Housewares Toys Automotive Housewares Toys Automotive Books Collectables Go Lightly Décor ConsignmentSports Boutique Consignment Art Automotive equipment Housewares Toys Thrift Nonprofit cause Machinery Endless Treasures Thrift Nonprofit cause Machinery 255THRIFT Newport Road KEY TLCAntiques Family Resource Clothing Center Furniture Jewelry Thrift Nonprofit causegolightlyconsignment.weebly.com Machinery THRIFT 429 Sunapee Street Books Collectables Décor Thrift ShopKEY Books Collectables Décor Consignment Art Sports equipment Housewares ToysSports Books Collectables Décor equipment Automotive Art 109Consignment Pleasant Street Antiques AntiquesKEY Clothing Furniture Jewelry THRIFT Thrift Nonprofit cause Machinery Antiques tlcfamilyrc.org Clothing Furniture Jewelry Housewares Toys Consignment Art Sports equipment Automotive Books Collectables Décor THRIFT KEY Housewares Toys Automotive Sunapee Landing Trading Thrift Nonprofit Machinery The Renaissance Shoppe Clothing Furniture Jewelrycause Antiques Art Sports equipment Thrift Nonprofit causeat Consignment Machinery Company the VNA Books Collectables Décor Housewares Toys Automotive Furniture 356Jewelry Route 103 Newport Books Thrift Store Collectables 107Clothing DécorRoad Changes Antiques Thrift Nonprofit cause Machinery sunapee-landing.com lakesunapeevna.org Housewares Toys Automotive 57 Pleasant Street Antiques THRIFT KEY Books Collectables Décor Turningpointsnetwork.org Thrift Nonprofit cause Machinery Consignment Art Sports equipment Antiques Books Collectables Décor Clothing Furniture Jewelry Antiques Consignment Debi’s Florist Antiques Switchback Housewares Toys Automotive & Collectibles 256 Main Street Nana’s Collectables Thrift Nonprofit cause Machinery 34 Main Street 64 Pleasant Street Books Collectables Décor (603) 863-2855 Antiques St. Andrews Thrift Shop 52 Gould Road Pleasant Street Used The Kids Exchange (603) 526-6590 Furniture and Antiques 149 Pleasant Street pleasantstreetantiques.com

17 John Stark Highway thekidsexchange.com

New to You Newport Flea Market 1050 John Stark Highway (603) 843-7437

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ment

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CONCORD ROUTE Lilise Designer Resale 113 Storrs Street liliseresale.com

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Concord Antique Gallery 97 Storrs Street concordantiquesgallery.com

What’s in Your Closet Resale Boutique 65 South Main Street (603) 224-2722

OutFITters Thrift Store 20 South Main Street outfittersnh.org

Dudley Square Thrift Store 15 Pleasant Street dudleysquarenh.com

Depot Antiques and Toys 30 North Main Street depotantiquesandtoys.com

Hilltop Consignment Gallery 56 North Main Street hilltopconsignmentgallery.com

Goodwill Concord Store #221 204 Loudon Road goodwill.org

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A Supplement of Kearsarge Magazine Summer 2016

Restaurant Directory

Where to Find Good Food in the Kearsarge Area

Schoodacs:

Warner’s new coffee shop Food and friends at

KJ’s Café in Newport

The Chicken Salad wrap at KJ’s Café


Vermont’s NEWHALL FARM ICE CIDER Now in NH locations enhancing cocktails, cheese, dessert or enjoyed as dessert itself! FEATURED IN

www.NewhallFarmVT.com

802.342.1513 | Reading Vermont

2016

Craft Beer & Food Pairing Tour Saturday, September 17 Strawbery Banke Museum Portsmouth, NH Dozens of Craft Beers & Spectacular Food Pairings in Historic Portsmouth!

Supported by

nhptv.org/passport Tickets are limited & PASSPORT sells out!

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Kearsarge Magazine • Summer 2016 • kearsargemagazine.com

a benefit for


Local Eats Dining overlooking the Sugar River We Have All Your Favorites And Much More!

Hand-tossed brick oven NY pizzas, hearty homemade pastas, artisan sandwiches, fresh salads, and local homemade desserts. Hand selected wines and 14 local microbrews on tap.

Ramunto’s Brick Oven Pizza, 71 Broad Street, Claremont (603) 542-9100 | ramuntos.com * Every Wednesday evening is “Charity Night.”

$1 from your dessert (with the purchase of an entré) will go to our charity of the month.

Gourmet G arden A shop filled with New Hampshire Made gifts, handcrafted works and delicious foods. Home of the Kearsarge/ Lake Sunapee Area Ameriscapes 195 Main Street, New London 526-6656 gourmetgardenonline.com

Serving Lunch & Dinner daily from 11:30-9:00

Call for Reservations or Take-Out (603) 763-3290

Sanctuary Dairy Farm

Ice Cream

Making excellent quality ice cream, yogurts and sorbets on our own working dairy farm, one batch at a time.

www.icecreamkidbeck.com

Open Mother’s Day- Labor Day 12-9pm Sanctuary Dairy Farm Ice Cream * 209 Rte 103, Sunapee, NH * 603-863-8940

Dexter’s Inn, Trails & Restaurant is a country

estate near Lake Sunapee and Mount Sunapee Dexter’s ability to provide lodging, dining, and attractive Dexter's Inn, Trails & Restaurant is a country that combines the charm and hospitality of a bed & indoor & with outdoor gathering spaces in one convenient Inn, Trails & the Restaurant is a country estate near Lake Sunapee and Mount SunapeeDexter’s that breakfast near Lake Sunapee and Mount idyllic location makes it a Sunapee popular spot for weddings, services and on-site combines the charm and hospitality of a bed &estate breakfast that combinesreunions, the charm and hospitality of a bed & activities ofmeetings, a small and retreats. with the services and on-site activities of a small resort. resort. Dexter’s

is a country napee of a bed & st with the s and on-site es of a small Dexter’s o provide , dining, and paces in one pular spot treats.

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Offering fresh salads, hearty sandwiches, brick oven pizza, entrees that are large enough to satisfy anyone’s appetite and award-winning seafood chowder!

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breakfast with the services and on-site activities of a small resort. Dexter’s ability to provide lodging, dining, and 258 Stagecoach Road, Sunapee, NH 03782 www.dextersnh.com indoor & outdoor gathering spaces in one 800-232-5571 attractive www.dextersnh.com idyllic makes it a popular spot 258 Stagecoachconvenient Road | Sunapee | NHlocation 03782 | 800-232-5571 for weddings, reunions, meetings, and retreats. 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 www.dextersnh.com Kearsarge Magazine • Summer 2014 • kearsargemagazine.com

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2016 Restaurant Directory

2016 Dining Guide

J

CUT HERE

KM

Hungry? Our 2016 Dining Guide lists locally owned restaurants with seating. You’ll find everything from outdoor dining to fireplace seating, breakfast to dinner to desserts, takeout to catering. Be sure to visit our advertisers (marked with a J ) and say you saw them in Kearsarge Magazine!

ANDOVER

BRADFORD

CLAREMONT

Blackwater Junction Restaurant 730 Main Street 735-5099

Appleseed Restaurant & Catering 63 High Street 938-2100

Best Subs Known to Mankind 285 Washington Street 543-0806

Naughty Nellie’s Café and Ice Cream Shop 46 Main Street 977-0083

Bradford Junction Restaurant & Bakery 2370 Route 114 938-2424

Common Man Inn & Restaurant 21 Water Street 542-0647

Pizza Chef of Andover 163 Main Street 735-5002

Pizza Chef of Bradford 107 East Main Street 938-2600

Elaini’s Greek Cuisine 10 Glidden Street 542-2970

Tarte Café and Bakery 46 Main Street 977-0075 Quick Kimchi 1 head napa cabbage 8 to 12 cloves garlic, sliced 3 tbsp. sambal oelek chili paste ½ cup rice vinegar salt to taste Rough chop cabbage and mix with vinegar, chili paste, salt and sliced garlic. Store in glass jar and refrigerate overnight. Use as a side to spice up your meals. Recipe courtesy of Valley Food & Farm (vitalcommunities.org). Thank you to Julia A. Reed at King Arthur Flour for the photo.

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Farro’s Deli 26 Opera House Square 543-6700 Imperial Restaurant & Lounge 154 Washington Street 542-8833 Kouzoku Japanese Steak House 236 Washington Street 542-8866 Ming Chen 156 Pleasant Street 542-8000

NeW Socials Bar and Grill 2 Pleasant Street 287-4416 Out of the Ordinary Pizza 104 Pleasant Street (603) 542-6686

J

Ramunto’s Brick Oven Pizza 71 Broad Street 542-9100

J Revolution Cantina

38 Opera House Square 504-6310 Right Next Door 97 Pleasant Street 287-8685 Scoop City Grill (seasonal) 400 Washington Street 542-3034

Simply Sweet Creations 32 Pleasant Street 543-7304 Stone Arch Bakery 39 Main Street 542-3704


2016 Dining Guide Sunshine Jamaican Cookshop 145 Pleasant Street 543-0003 Sweet Fire Barbeque 116 Mulberry Street 542-9227 The Pleasant Restaurant 82 Pleasant Street 542-4600 Time-Out Sports Bar & Grill 101 Mulberry Street 504-6693 Tremont House of Pizza 134 Pleasant Street 542-8017

CONTOOCOOK

Contoocook Covered Bridge Restaurant 16 Cedar Street 746-5191 Country Fare Diner 12 Maple Street 746-4140 Cracker Barrel Old Country Store 377 Main Street 746-3611

GOSHEN

J The Back Side inn

1171 Brook Road 863-5161

GRANTHAM

Bistro Nouveau 6 Clubhouse Lane 863-8000

J Grace’s

Grantham Café 149 Route 10 North 843-8641 Pizza Chef of Grantham 120 Route 10 South 863-5044 The Farmer’s Table Café 49 Route 10 North 863-9355

Down East Blueberry Cake ½ cup butter 1 cup sugar 2 eggs ½ cup evaporated milk 2 cups plus 2 tbsp. flour 2 tsp. baking powder 1¼ cup fresh or frozen blueberries ¼ cup sugar mixed with ¼ tsp. nutmeg Cream butter and sugar, add eggs and beat until fluffy. Add milk, then flour sifted with baking powder. Blend the 2 tbsp. of flour with berries carefully, and fold into cake. Sprinkle with sugar/nutmeg mixture. Bake 35 minutes in a greased pan at 350 degrees. This recipe, from the home of Edith Locklin, is from the What We “Et”! recipe book published in 1973 by the Wilmot Congregational Church. You can see more recipes online at wilmothistoricalsociety.org

HOPKINTON

Shrimp Chowder

NEWBURY

4 strips bacon, cooked 1 medium onion, chopped 3 tbsp. flour 4 medium potatoes, cut into cubes 3 cups bottled clam juice 2 cups water or milk ½ tsp. thyme 1 bay leaf ¼ tsp. pepper 1½ lbs. peeled, deveined shrimp, halibut or crab ¾ cup half and half Salt to taste

The Number 5 Tavern 157 Main Street 746-1154

J

Bubba’s Bar & Grille Route 103 763-3290 Marzelli Deli 889 Route 103 763-2222

Dimitri’s Pizza Restaurant 4 Park Avenue 746-4300

Mountain Spirits Tavern 1380 Route 103 763-4600

The EveryDay Café 14 Maple Street 746-6041

Newbury Palace Pizza 104 Route 103 938-5050

Cook onion in fry pan. Remove from heat. Add flour, seasoning and clam juice. Combine in slow cooker all ingredients. Cook 6 or 7 hours without boiling, until potatoes are tender. Garnish with parsley. This recipe came from the recipe box of Terry Davis, and is part of the Recipes & Remembrances cookbook published by the Croydon Community Church.

Salt hill Pub 1407 Route 103 763-2667

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2016 Dining Guide NEW LONDON

arctic dreams 394 Main Street 526-9477

China City 46 Newport Road 526-2868 King Hill Inn & Kitchen 499 Andover Road 877-0063 MacKenna’s Restaurant 293 Newport Road 526-9511 MillstOne at 74 Main 74 Newport Road 526-4201

Peter Christian’s Tavern 195 Main Street 526-4042 Pizza Chef of New London 394 Main Street 526-9201

J The Coach House

Restaurant at The New London Inn 353 Main Street 526-2791

J

The Flying Goose Brew Pub & Grille 40 Andover Road 526-6899 The Inn at Pleasant Lake 853 Pleasant Street 526-6271

Sunapee Spinach Squares 4 tbsp. butter 1 cup flour 3 eggs 1 cup milk 1 tsp. salt 1 tsp. baking powder 1 lb. cheddar cheese, grated 2 10 oz. packages frozen spinach, thawed and drained 1 tbsp. chopped onion Preheat oven to 350 degrees. Butter a 9 x 13 pan and melt in oven. Remove. Beat eggs well. Blend in flour, milk, salt and baking powder. Add cheese, spinach and onion. Mix well. Spoon into prepared baking dish. Bake 35 minutes. Remove and cool 45 minutes. Cut into 1-inch squares. Freezes well. This recipe comes from longtime resident Midge Cross, and is familiar around the Lake Sunapee region as a favorite intermission treat at Summer Music Associates concerts. It is published in Abbott Library’s A Taste of Sunapee Cookbook, a fundraiser cookbook that contains many well-loved local culinary contributions.

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Traditions Restaurant at Lake Sunapee Country Club 100 Country Club Lane 526-0260

ZuZu’s Sandwich & Gift Shop 239 Sunapee Street 865-1800

Tucker’s 207 Main Street 526-2488

NORTH SUTTON

J

Vernondale Store 1526 Route 114 927-4256

NEWPORT

Country Kitchen Restaurant & Catering 339 Sunapee Street 863-7881 Fabulous 50’s Car Hop Drive-In (seasonal) 308 Sunapee Street 863-5171

SUNAPEE

J

Anchorage Restaurant 71 Main Street 763-3334

J Dexter’s Inn

258 Stagecoach Road 763-5571

King of Cupcakes 29 Main Street 454-4499

Pizza Chef of Sunapee 498 Route 11 763-2515

KJ’s Café 63 Main Street 252-0203

Wildwood Smokehouse 45 Main Street #2 763-1178

Ming China 3 South Main Street 863-7730 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

WARNER

Charlie Mac’s Pizzeria 17 East Main Street 456-2828 Schoodacs 1 East Main Street 456-3400 The Foothills of Warner 15 East Main Street 456-2140 The Local 2 East Main Street 456-6066 The School House Café 787 Route 103 East 746-3850


Dining Guide Claremont SpiCe Claremont SpiCe & Dry GooDS & Dry GooDS Opera House Square - Foodie Mecca Opera House Square - Foodie Mecca 10 Tremont St., Claremont, NH 03743 12 Tremont St., Claremont,| NH 03743 davidl@claremontspice.com 603-542-9050 davidl@claremontspice.com | 603-542-9050 claremontspice.com

Stop by & visit Quality the new“Better, Fresher Better Price” kitchen store next door!

FIESTA! Host your Holiday parties with us!

Mexi-Latin Cuisine focusing on fresh, authentic ingredients. Foods inspired from Cuba, Costa Rica, Bolivia and, Mexico.

From Aleppo Pepper to From Aleppo Pepper to Za’atar, Za’atar, award winning coffee award winning coffee and tea, and tea, local products, honey, local products, honey, dip truffle oils, stone ground flour, mixes, truffle oils, stone barbecue sauces, hot sauces, ground flour, barbecue sauces, sea salts, kitchen sundries, hot sauces, sea salts, kitchen and more. sundries, and more.

Cruise the spice spicewall, wall,check checkout Cruise the out spices you’ve spices you’ve only only heardheard about, about, or just stop in to or just stop in to drink in drink the in the aroma. With overspice aroma. We have the best 200 kindsinand grinds on the selection the Valley. shelf, we have the best spice selection in the Valley. Open Wednesday through Saturday, 9:30 to 6, and Open Tuesday 9:30 to 3, Sunday 109:30 to 4.to 6, and Wed–Sat Sunday 10 to 4.

38 Opera House Square Claremont NH 03743 603-504-6310 www.facebook.com/ revolutioncantina Wednesday-Saturday 11:30-9:00 Sunday Brunch 10:00 am-3:00 pm

ClaremontSpiCe.Com

Toyz & Gifts Monday-Friday 8:30AM - 6:30PM Saturdays 9:00AM - 4:00PM Join us at the Flying Goose for Awarding Winning Brews and Views!

 Panoramic views of

Best of NH Favorite Regional Restaurant for 5 years running...

 20 Handcrafted Brews

Mt. Kearsarge

 Featuring Local Farms

on our Menu on Tap

 1st Solar Powered

Brewery in NH!

40 Andover Road, New London, NH 03257 Serving Lunch & Dinner Daily 11:30am - 9:00pm

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Kearsarge Magazine • Summer 2014 • kearsargemagazine.com

Melissa and Doug • Willow Tree Ben’s Sugar Shack • Yankee Candle www.zpharmacynewport.com • 603-865-5692 239 Sunapee St, Newport, NH 03773


2016 Dining Guide

Schoodacs

Darryl and Kris Parker’s new coffee shop and tea room is fostering community and providing good jobs in the small town of Warner. by Jaimie Seaton photography by Tom McNeill

Schoodacs owners Kris and Darryl Parker with daughter Olivia in the Warner, N.H., coffee shop.

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2016 Dining Guide

S

hakespeare famously asked what’s in a name; and that’s a good place to start with Warner’s new café, Schoodacs. Over lattes, freshly brewed tea and delectable almond croissants, the husband and wife team of Darryl and Kris Parker explain how they chose the distinctive moniker. “We spent many, many hours pondering the name,” says Darryl. “It came down to our desire for a name that the locals could identify with, and one which would also appeal to someone on the Web for its uniqueness.” Darryl did research, pouring over old maps and history books, and then drove around looking at street signs (there is a Schoodac Road in town). While reading a history of Warner written in 1879 by Walter Harriman, Darryl came upon the word, which the author used to describe the sound a saw blade makes when processing lumber: schoooooo-dac. “There used to be a lot of mills around here,” Kris adds, “and it’s out of respect for that heritage. Locally, everyone immediately knows the word, but people who aren’t local say, ‘What is that?’ The name is engaging.”

A gathering place When the Parkers purchased the building that houses Schoodacs as an investment in September 2014,

they did not plan on opening a café. The couple — who moved from Charlotte, North Carolina, in March 2015 — had been visiting Warner for 13 years, and fell in love with the area. Back in Charlotte, Kris was a › › › › ›

“I love our local coffee house! It is the perfect place to sit and visit with a friend. I bring my children there and they are very good about supplying an extra cup or cooling down the hot chocolate. In the fall the porch was the place to be on Saturday mornings, looking forward to warmer weather and playing on the lawn this summer!” — EMMA BATES

An espresso shot being made for an “Americano” coffee (a shot of espresso with hot water).

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2016 Dining Guide school teacher, and did a number of other jobs, while Darryl ran their online business, Parker Web, which maintains websites for small businesses. He’s also an advisor with Goldman Sachs’ 10,000 Small Businesses Program. “It came down to having a place that the community could call their own,” Darryl explains, “and we looked at this building on

a corner that was struggling for its identity, and it is a central corner. We wondered how we could honor the location, and serve as a way to gel this downtown area.” The Parkers spent time talking to local business owners, residents and folks at town hall about how to use the space. “Coffee houses are gathering places and when we started

thinking in that vein, it made sense,” Darryl says. “You take this wonderful location inside of this wonderful town and then say, what can we do to honor and respect that?” The answer was to bring in high quality coffee and tea and create a coffeehouse that could also serve as a meeting place in the community.

Community support Sounds simple enough, but the

Earl Grey tea in a IngenuiTEA teapot

Customers can set the tea timer at three, four or five minutes for the strength of tea that they prefer. After the hot water is added, the teapot sits on top of a cup. 58

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2016 Dining Guide Parkers were not met by all the locals with open arms, especially when they cut down a number of large trees in front of the building during renovation. “There’s always resistance to change,” Kris says. “We started the process when we were still in Charlotte, and when you’re not sitting there and the folks haven’t gotten to know you, they don’t know what you’re going to do.” Once in Warner, the Parkers heard plenty. For the first six months of construction, they were known as the “people who cut down the trees.” They would often sit across the street at The Local and overhear people talking about what they were doing. But they had a vision. “We thought about how the children would use the yard, and we put a hopscotch court out front,” says Kris. “Sure enough, as soon as the leaves came back on the trees and we landscaped, and when the big porch was done, people started coming up to us and saying how beautiful the place was.” When Schoodacs finally opened in September 2015, any naysayers had either gone away or changed their tune. “The first 90 days we couldn’t breathe,” Kris says. “It was so busy, there was a line out the door, and people were so supportive and so receptive.” Darryl adds, “The community itself felt like they had a bit of ownership in it. They’d

come up and say, ‘What you WEB should do is…’ or ‘Have you schoodacs.com ever thought about…’.” “We’re not opposed to listening to what people have to say,” Kris says. “We’re learning as we go.”

A central location Thanks to customer suggestions, Schoodacs offers steel cut oatmeal, quiche and soup in addition to the scrumptious croissants and pastries (supplied by Tarte Bakery in Andover). They recently added fresh kale, blueberry and organic beet smoothies to the menu, and have even changed an ingredient or two at customers’ suggestions. Anastasia Glavas raves about the beet smoothie, and says her daughter is a big fan of the kale and › › › › ›

“Great coffee, hot chocolate, muffins, scones, chili to warm up chilly bones after a nice winter hike into town. Top that off with a ride home from the owner to get my warm car to pick up my tired frozen companions while they defrosted and you have a community institution that is rated beyond the stars.” — MICHAEL KANE

Afternoon customers, many parents and children, relax at the coffee shop after school.

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2016 Dining Guide blueberry smoothie. The Warner resident recently spent a morning “working” at Schoodacs, when she purchased a barista experience at the Simonds PTO Auction. “I’m not only a coffee snob but a coffee junkie, so getting to use the sophisticated equipment was really neat. I also got to design and name a latte. It was March so it had to be called Luck ‘o Latte, and I used an Irish cream flavor,” Glavas says. Glavas says that Schoodacs has turned out to be a great meeting place in town, and she credits the café with drawing a larger than normal crowd for a recent PTO meeting. “I think we had a dozen people at the meeting, which is unheard of,” Glavas says. It all goes back to the Parkers’ desire to be part of the community. “We wanted to create a place to host events,” Darryl says. “One of the first things we did was to bring back the annual pumpkin carving festival. We did that right here on the front lawn this past fall, and it was well attended. That’s what we were trying to go for.” The Parkers have also formed a strong partnership with the Warner Farmers’ Market, hosting farmers’ stalls on Schoodacs’ lawn and on the porch. “It all flows together,” Darryl says. “We’ll be participating every Saturday, as we did last autumn. It’s been a nice balance for us and I think it helped invigorate the market.”

“There are more complex, complicated, artistic, deep people in this one little place than I’ve ever experienced, and they’re all here.” — KRIS PARKER Kris points out that the local farmers and producers are important to the philosophy of the café. Locally grown food is used as much as possible, and even the ceramic ware for sale is locally made.

Coffee, tea and training The coffee is from all over the world, and roasted in Raleigh, North Carolina, but the Parkers have ambitions to roast some beans themselves. They offer 46 loose leaf teas, which are chosen by a broker who travels to India and China. “Learning about tea has been an unexpected joy,” Kris says. “It’s sort of like delving into the world of fine wine. It’s an art and an experience in and of itself.” Darryl adds that tea is not secondary to a food item, but central to their vision of the café. Also central is the

desire to bring good jobs to Warner. They employ seven people, and sent three of them to barista training in Waterbury, Vt. “We have a pathway for them,” says Darryl. “The staff understands that quality is important to us.” Asked if they feel they have accomplished their goal, Kris says, “We had to create this from whole cloth and it’s satisfying. We’re adding to the fire that is being built downtown. We don’t make money but we still feel it’s the best use of our investment. This is about fostering community and helping to provide good jobs in a small town.” She smiles. “There are more complex, complicated, artistic, deep people in this one little place than I’ve ever experienced, and they’re all here.” KM KM KM Hanover, N.H., native Jaimie Seaton has been a journalist for 20 years. She has contributed to and edited numerous publications in the United States, South Africa, the Netherlands, Singapore and Thailand. For more information, visit jaimieseaton.com Tom McNeill’s natural curiosity and upbeat personality makes photography a perfect way to express his unique view of the world through a lens. His work can be seen online at tommcneillphotography.com. And as he always says, “Safe travels.”

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2016 Dining Guide

Ice Cider: A Fundamental Food with a New Squish by Linda Fondulas photography by Jon Gilbert Fox

T

he apple is an iconic American food and its libations the “…elixir of America” says Michael Pollen, the author who fed us foodie ideologies that contributed to our nation’s localvore trend. “Few plants have appealed to our inborn desire for sweetness more successfully than the apple,” he discloses in his book, The Botany of Desire. A photograph of apples adorns the cover; alluring apples gussied up for show. The apple is consistently the all-star, so it’s not a coincidence the collaborative online food encyclopedia, Foodista, depicts an apple as its logo. And it’s not surprising a new drink based on apples, called ice cider, is gaining in popularity.

History Despite the garden’s fabled taboo, apples are the main fruit crop of the world’s temperate zone. Related to the rose family and originating from Kazakhstan in Eastern Europe, apple trees in North America are found growing from Canada to the cotton belt with the best of thousands of varieties basking Food Pairing Tips in cool, sunny SALT: Serve with salt-cured meats mountains. and sharp cheeses, especially aged Pilgrims planted Vermont cheddar and blue cheeses. America’s first RICH: Tame tempting foods like apple trees and lobster and butter or cream sauces. the rush to Ice cider has more acidity and colonize proalcohol than most other hard ciders. vided Johnny SPICE: The ice cider sweetness Appleseed a 19th transforms spice into a balanced century business love bite. Works especially well with opportunity that cinnamon, curry and saffron. The led him crissapple may have been born in the Far East so it’s easy to see why ice cider crossing from pairs well with Asian flavors. New England to Ontario to FRUITS: Apples (of course), apricot, Illinois with his guava and lychee make smooth connections. tree nursery in tow. SWEET: Pair with cream desserts At the time, such as crème brûlée, butter cookhard cider was ies, ice creams and cakes — classic pound and wedding or otherwise. the drink of choice in the 62

Kearsarge Magazine • Summer 2016 • kearsargemagazine.com

colonies and every homesteader planted hardy apple trees for their quotidian consumption of home brew. Sweet cider, after all, was good only in season, a fact soon discovered as cider naturally hardened. Applejack — another term associated with frozen cider and once a popular do-it-yourself high-alcohol spirit fashioned in back porch barrels during the colonial era — is made in the opposite manner of ice cider. It is first a hard cider and then it freezes. Similar to ice cider the frozen water is removed, but it is the leftover alcohol that concentrates, not the fruity flesh of apples. Unfortunately, many impurities condensed along with the alcohol, giving applejack a deserved and infamous reputation as “white lightening.” As much as the 20th century back-to-the-land


Photo courtesy Newhall Farm

2016 Dining Guide

Golden Apple  2

oz. Newhall Farm Ice Cider oz. gold rum such as Mt. Gay  1/4 vanilla bean (or drop of pure vanilla extract)  Wide twist of orange  2

Combine first three ingredients. If using bean let steep several minutes, then remove. Add ice and serve, or strain. Twist the orange to spray rind oil into the drink. Garnish with orange.

movement of the 1970s abetted the explosion of home and craft brews, recent urban homesteading and hard cider production drives an explosion of artisanal and commercial hard cideries. Now major beer producers are muscling in on the phenomenon, effecting full circle an industrialagrarian irony.

Crafting In the more northern latitudes of Vermont and Canada, ice cider is crafted by freezing sweet cider outside in large totes over the course of a winter, concentrating layers of apple-y slush. As spring approaches, the frozen water crown is scalped and the luscious bottom is fermented into ice cider, which is technically a sweet hard cider. Our federal government has classified ice cider as wine since it is fashioned in a manner akin to ice wine or Eiswein, something the Germans have been making for ages and most likely the Romans as well. From ancient Babylon onward scholars find references to alcoholic beverages and the etymology for the word cider, but there seems no mention of frozen apples for the sweet fermented concentrate of ice cider. It was not until the 20th century that ice cider emerged as a bonafide beverage of choice and a special designated international wine category

originated. Known as the father and life, making it useful to bar chefs as a creator of ice cider in the mid-1990s, cocktail ingredient. KM KM KM credit is bestowed upon Christian Linda Fondulas is co-director of Barthomeuf from Québec, Canada, Newhall Farm in Reading, Vt., where a winemaker with apple trees who organic apples are used to make makes his L’Original through a painsNewhall Farm Ice Cider. Learn more takingly long process called cryoexat newhallfarmvt.com traction. It starts with post-harvest apples clinging frozen to tree limbs. The alcohol range of hard cider varies in different countries, with filtering and carbonation optional. From dry to sweet on the sugar spectrum hard ciders have an average alcoholic span of 2 to 12 percent alcohol by volume, with ice cider on the sweet end mostly ranging from 9 to 12 percent. Ice cider pairs well with spicy foods, charcuterie, cheese, cream desserts, or can be enjoyed in cocktails or as dessert itself. (See Food Pairing Tips sidebar on page 62.) And because of its residual sugar, Ted and Linda Fondulas it has a long shelf kearsargemagazine.com • Summer 2016 • Kearsarge Magazine

63


Welcome to Newport Toyz & Gifts

ZU ZU’s Cafe - Coffee, Pastries, Sandwiches

Melissa and Doug • Willow Tree • Ben’s Sugar Shack • Yankee Candle

www.zpharmacynewport.com • 603-865-5692 239 Sunapee St, Newport, NH 03773

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DRILLING & BLASTING Serving New Hampshire & Vermont

608 Route 10 Newport NH 03773

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2016 Dining Guide

Fresh Food with a Side of Friendliness Take a trip to KJ’s Café in Newport — the food and friendliness will be sure to make your day.

by Ann St. Martin Stout photography by

Jim Block

W

hen KJ’s opens its door at 8 a.m., the owners can be found setting up for a busy day. The muffins and pastries are on display in the glass-domed pastry pedestals and the day’s specials are written on the chalkboard. The urn of coffee is ready and a selection of K-cups stand nearby, as well as specialty teas for those who like something a little different. › › › › ›

Co-owners Jena Russell and Kim Johnson use locally sourced ingredients for the café’s delicious food.

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2016 Dining Guide

Below: Jena Russell reaches for freshly made pastries. Left: Kim Johnson serves customers Ella Casey and Erna McCormick.

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Kearsarge Magazine • Summer 2016 • kearsargemagazine.com


2016 Dining Guide For some regular customers, KJ’s is the first stop of the day, something that pleases co-owners Jena (pronounced je-nay) Russell and Kim Johnson. And if your day is getting off on the wrong foot, the café is a great place to turn it around with delicious, homecooked food and cheerful, sincere conversation with Russell and Johnson.

her first restaurant work at Country Kitchen. After graduation she traveled to California, Hawaii and eventually to an Oregon restaurant where she managed the front of the house and more than a dozen servers. Russell, whose early life was mostly in the southwest, attended Le Cordon Bleu, which she says, is “the

best culinary school on the West Coast.” She later ran the kitchen, with a staff of 17, for a high-end Italian restaurant in Portland, Oregon, where she met Johnson. With Johnson missing family, and Russell tired of the Oregon rain, they headed to Newport. The goal each day is ›››››

Oregon to New Hampshire Johnson and Russell opened their café on Newport’s Main Street two years ago while trying to work out a place to prep for a food truck. The café and bakery caught on so the food truck idea was shelved.

The owners and their foods can also be found at area events, including the Newport Farmers’ Market each Friday, May to October. Catering is also on their schedule. It was a circuitous road that brought Johnson to Newport. Johnson’s journey started in Newport, with family, school and

Local Ingredients

Welcome to Newport

Enjoy fun & affordable SUMMER classes & workshops for CHILDREN & ADULTS

and FREESUMMER Performances for Kids Thursdays in July at 10:30am

These are just a few of KJ’s Café’s local vendors:  Heath’s

Farm Eggs at The Little Red School House Corner, Newport  North Country Smokehouse, Claremont  Bartlett’s Blueberry Farm, Newport  Wellwood Orchard, Springfield, Vt.  Crazy H Farm, Claremont  Beaver Pond Farm, Newport  Spring Ledge Farm, New London

www.libraryartscenter.org LIBRARY ARTS CENTER GALLERY & STUDIO 58 N. Main St. Newport, NH 603.863.3040 Hours: Tu.-Fri. 11am-4pm Sat. 10am-2pm

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to be able to put up the “Sold Out” sign by closing time. This ensures that each day starts with fresh offerings on the menu and on the plate. In keeping with their goal of “the freshest of the fresh” says Russell, “we buy as much as we can locally from farmers…meats, vegetables and eggs.” An indoor micro farmer in Newport provides fresh greens during much of the year. Fresh eggs are purchased at Heath’s Farm on Pollards Mills Road.

In 1953, Ollie & Anne Kathan had big dreams, a passion for gardening and a lot of heart. Sixty years later, their dream lives on. We appreciate your continued support and look forward to your visit to our Garden Center & Gift Shop!

Menu of the day

www.kathangardens.com/Check us out on Facebook 146 Elm Street, Newport, NH 03773

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Kearsarge Magazine • Summer 2016 • kearsargemagazine.com

603.863.1662 800.257.6539

Although what’s in season and what’s available determines some menu items, regular customers know — and line up for — KJ’s standard offerings, which have a limited number of servings available each day. Chicken Wing Wednesday (by pre-order only, deadline Tuesday at 4 p.m.) offers five flavors. Thursday and Friday special at KJ’s is dueling chili; two different chili recipes are on the menu. One is the White Chicken Chili, a prize winner at Newport’s 2015 ‘Twas Just Before Christmas Festival and Chili Walk. Dressings and sauces are created in-house, including Russell’s chipotle sauce. Call ahead, as it is made daily, “and with all healthy ingredients” the owners are quick to point out. That sauce can be found in salads, on chicken wings and even in breakfast sandwiches. A Main Street employee recently stopped in and asked to try the Wake Up Call Grilled Cheese — a grilled cheese sandwich with a farm fresh egg, bacon, spinach and chipotle sauce — which had become the talk of her workplace.

Try something new KJ’s business style is evident as Russell and Johnson greet each and every customer who walks through the door. “We like to chat with our customers as their food is being prepared, find out how their day


Terri Crate

VP & Senior Retail Loan Officer, Upper Valley 603.381.3096 NMLS #419840

Christine Heath

Mortgage Loan Originator, New London, Sunapee, Grantham & Warner 603.477.3865 NMLS #613744

Travis Craig

Loan Officer, Newport, Claremont & Surrounding Areas 603.843.6221 NMLS #751779

Mary Sullivan

Mortgage Loan Originator, Greater Concord Area, 603.843.6221 NMLS #751779

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Photographer Jim Block lives part time on Great Island in Lake Sunapee. He enjoys photographing almost anything and teaching photography classes. Find out more at jimblockphoto.com

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Ann St. Martin Stout lives in Newport and enjoys introducing her family to the variety and goodness that can be found in Newport area business, art and culture.

Local Bank. Local Lenders. Local Loans.

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is going, their food and seasoning preferences, and if there are any allergies. We are interested in our customers and want to show it,” says Russell. “They have amazing customer service, and are wonderfully friendly. I always leave in a better mood than when I went in,” says regular customer Kate Luppold, director of the Library Arts Center. “I love their food. It’s healthy and creative. I would even say inspired…and always delicious.” Small plates with bite-sized pieces of several different pastries are located at customer eye level. “We’re all about samples,” Johnson says. When a certain entrée is being considered, but a customer isn’t sure they would like the seasoning, Johnson or Russell willingly offer a taste. “We want customers to enjoy the meal they buy,” says Jena, but she’s quick to add, “I enjoy helping people get out of their comfort zone and try new things, too.” Soon after Johnson posts the freshly written chalkboard menus on Facebook, the café phone starts ringing with lunch orders. Customers don’t want to miss out on the specials — or the fresh donuts on Friday and Saturday. “Awesome food! My week isn’t complete without a visit to the café,” says Kristie Kathan. KM KM KM

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24 Hour Emergency Service performed by NORA, EPA, & CETP Certified Technical Experts and NH Licensed Gas Technicians

H.R. Clough, Inc. 76 Pine Street, Contoocook, NH 603-746-3456 • www.hrclough.com • 800-730-2426 kearsargemagazine.com • Summer 2016 • Kearsarge Magazine

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Dining Guide 360 Route 103 East * Warner, NH

Restaurant & Bakery

(603) 456-2833

Visitors Welcome!

Sourcing Local Ingredients •A Tradition Since 1947

Natural Meats

Buffalo * Grass Fed Beef * Pastured Pork * Lamb * Venison Free Range Chicken

Proudly serving the Upper Valley area for 13 years • • • •

Weeknight dinner specials Party platters & holiday roasts Large selection of wines and microbrews Fresh flower bouquets

Large selection of wines and microbrews Fresh local vegetables and flower bouquets Party platters and holiday roasts Deli with weeknight dinner specials

Exit 13 off I-89 Grantham, NH 603-863-5471

3 70

Kearsarge Magazine • Summer Summer 2016 2014 •• kearsargemagazine.com kearsargemagazine.com

30 South Main Street, Hanover, NH

603.643.3321 lousrestaurant.net

Growing, producing and purveying outstanding, fresh seasonal food, plants, and flowers with a commitment to Certified Organic and sustainable agricultural practices for over 30 years.

Route 5 South in Norwich, Vermont just past King Arthur Flour. Open Daily May–Thanksgiving www.killdeerfarm.com 802-448-2852


Peggy Doherty-Punderson

Vice President Financial Advisor 203 Heater Road West Lebanon, NH 03766 603 442 7943 http://www.morganstanleyfa.com/peggy. doherty-punderson © 2014 Morgan Stanley Smith Barney LLC. Member SIPC. CRC897541 06/14

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Meredith & New London, NH boninarchitects.com 603.526.6200

Photo by: Evelyn Brooke, Newport

Live Better. Be Better... Mind, Body and Soul.

Residential, Commercial & Landscape Architecture

Summercrest Residents June and Jack Liberman

Experience Summercrest Today! Call Leigh Stocker at (603) 863.8181 to schedule a private discussion.

Easy Living.

169 Summer St. • Newport, NH 03773 (603) 863-8181 Visit our website at www.summercrest.net Independent Living • Assisted Living • Memory Care

Be independent and secure this summer.

• Dartmouth College & Medical Center • Great Shopping • Renowned Recreation • 4-Star Dining ASK US NEW OUR O AB UT TE

IA ASSOC RSHIP E B MEM GRAM PRO

Harvest Hill Kathy Labbe

Hair Therapy COSMETOLOGY SALON

72

Administrator, Harvest Hill 120 Rte 10 South Sawyer Brook Plaza, Suite 2 Grantham, New Hampshire

603.863.1101

lchairtherapy@gmail.com

(603) 448-7474

Independent and assisted living at its finest, at either The Woodlands or Harvest Hill, offering spacious apartment style homes for vibrant seniors seeking a supported environment that adds to their quality of life and a sense of peace—all in the beautiful Upper Valley of New Hampshire. This summer, just relax, and do all the things you deserve to do. When was the last time you attended Opera North in Lebanon, The HOP in Hanover, attended a Dartmouth game or simply took a scenic hike? You can enjoy all that the Upper Valley has to offer by moving to The Woodlands or Harvest Hill.

Contact us to see how we can provide you or your loved ones with a continued quality of life in a worry-free, age-in-place environment.

APDLIFECARE A COMMUNITY OF CARING

Visit our new website

www.apdlifecare.org

The Woodlands Timothy Martin

Administrator, The Woodlands

(603) 448-7416

On the Campus of Alice Peck Day Memorial Hospital in New Hampshire’s beautiful Upper Valley.

Kearsarge Magazine • Summer 2016 • kearsargemagazine.com


Valley Regional Healthcare


P.O. Box 1482 Grantham, NH 03753

Precious Moments T

hat’s what you’ll find at Woodcrest Village assisted living this summer. Enjoy the camaraderie of friends, personalized service, and superior level of care in a beautiful assisted living community. Short-term accommodations and memory care services available. This summer, come visit Woodcrest Village and experience some of life’s most precious moments.

Call us today to schedule a tour. Assisted Living in a Gracious Village Setting 356 Main Street, New London, NH 03257 (603) 526-2300 www.woodcrestvillage.com

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Kearsarge Magazine Summer 2016  

An entire issue on summer fun: touring thrift and consignment shops in NH, seeing loons on Lake Sunapee, eating out (with the help of KM's a...

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