atHome Magazine: Fall/Holiday 2021 Issue

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Issue#23 • FALL/HOLIDAY 2021 • FREE


Fall/Holiday 2021

Celebrating the homes, gardens & places of the tri-state area of NH, VT & MA

Shop Local For the Holidays! Plus:

The Fitzwilliam Inn’s New Chapter His & Hers B&B Recipes from the Community & MORE!


Good restaurants come and go.

Great restaurants get better and better!

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p. 20

atHome Magazine is winner of the 2020 APEX Award for Publication Excellence! Thank you to all atHome contributors who made this award possible! PUBLISHER Backporch Publishing LLC FOUNDER/EDITOR Marcia Passos CONTRIBUTORS Amee Abel • Clark Cayer • Ann Henderson Nancy McGartland • Caroline Tremblay



12 • atHome with History: His & Hers Farm 20 • Fitzwilliam Inn Awaits a New Chapter


4 • atHome with Marcia 18 • Art atHome 26 • Design with Ann Henderson 30 • atHome with Pets 34 • Sustainable Living 36 • Community Cooking


5-11 • SHOP LOCAL FOR THE HOLIDAYS! Back Cover • Fall/Holiday Shopping Guide

PHOTOGRAPHY Kelly Fletcher ADVERTISING SALES: CONTACT US atHome Magazine 16 Russell Street • Keene, N.H. 03431 603-369-2525 atHome is published four times a year (Spring, Summer, Fall/Holiday and Winter) by Keene, N.H.-based Backporch Publishing LLC. atHome is a consumer publication that highlights the homes and gardens of residents in tri-state area of New Hampshire, Vermont and Massachusetts. This magazine is copyrighted. No part of this publication may be reproduced without written consent. The views expressed in atHome magazine do not necessarily reflect the views of its advertisers, publisher or editor. While every effort is made to provide accurate information, neither atHome nor Backporch Publishing LLC assumes responsibility for any errors or omissions.

Learn more about Backporch Publishing LLC at

Join us!

atHome reaches 15,000+ local folks who love their homes & gardens! Our free publication is distributed throughout the tri-state area of New Hampshire, Vermont and Massachusetts. Upcoming Advertising Deadline: WINTER 2022: December 5 Reserve your space today!




with Marcia “If I ever go looking for my heart’s desire again, I won’t look any further than my own backyard. Because if it isn’t there … then I never really lost it to begin with.”


–Dorothy, The Wizard of Oz

ow many of us, during the course of these two challenging years, have wished to hop on a plane or boat or car and go a land far-far away. But, of course, we know perfectly well that COVID, like our personal dilemmas, are inescapable. I tend to agree with Dorothy: there really is no place like home. But those of us with wanderlust can’t help but recognize that Dorothy didn’t learn this important lesson until she traveled outside her home to an exotic place called Oz. But wanderlust may not necessarily just be a desire to escape to exotic lands. Mirriam-Webster defines “wanderlust” as strong longing for or impulse toward wandering. Likewise, Robert Louis Stevenson in the book, Travels with a Donkey, writes, “I travel not to go anywhere, but to go. I travel for travel’s sake. The great affair is to move.” And after almost two years sequestered at home, we all want to just “go.” But, if wanderlust is a desire to just go a-wandering, can’t we also wander and rediscover our own backyards? Hmm, yes, that is a possibility! This holiday season, let’s discover the treasures in our own communities. Step away from the internet and step into the stores, restaurants and featured in the next few pages. Take a break from the news and visit a local museum or art gallery or local event. After all, there’s plenty in our region to satisfy our urge to wander and explore. What have you discovered in our region lately? Let us know on our Facebook page

Marcia 4 Home at

Wondering what to do with your bounty of zucchini? Make fries! Your family will love 'em!


4 zucchini, quartered lengthwise 1/2 cup freshly grated Parmesan 1/4 tsp NHHS Thyme 1/4 tsp NHHS Oregano 1/4 tsp NHHS Basil 1/4 tsp NHHS Garlic Powder Kosher salt and freshly ground black pepper, to taste 5 Tbl MOV Tuscan Herb Olive Oil 2 Tbl chopped fresh parsley leaves

Directions: Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside. Toss zucchini in Tuscan Herb Fused Olive Oil in a bowl – set aside. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste. Place zucchini onto prepared baking sheet, sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown. Serve immediately, garnished with parsley, if desired.

Enjoy! For more recipes, visit our website!

Ditch the big box store habit for the holidays and shop locally! There are so many different types of stores and locally made products in our tri-state region of New England that you are certain to find the perfect gift for that special someone. These next few pages will give you ideas ... from handmade birdhouses to handcrafted jewelry to unique clothing designs to gift certificates to books and art and more! Make a day of it in Peterborough, Keene, Brattleboro, or any other quaint small town in our region. Have breakfast or lunch at a local restaurant. Browse. Have a cup of hot cocoa at a local coffee shop. Holiday shopping is a pleasure, not a chore, when you shop local! >

Come see what our vendors have been up to! Lots of new merchandise available in-store and online.

9-8 FALL/HOLIDAY 2021 • 5


P HAND CRAFTED WOOD ORNAMENTS $15 each Each star is handmade by Kurt Meyer Fine Woodworking of Ashfield Massachusetts, and each is a unique work of art. The stars are made from different combinations of woods including mahogany, padauk, poplar, maple, cherry and others. Each is a unique creation and will vary from one order to the next.Ornament dimensions (width x height x depth): 3.5” x 3.5” x 1/16”


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November 26th

Show your support for locally owned businesses and wear plaid on Plaid Friday!

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A one-stop-shop featuring artisan quality gifts and original artwork

Extended hours during December. 56 Main Street (Rt. 12) Ashburnham, Massachusetts

6 Home at

A one-stop-shop featuring artisan quality gifts and original artwork (978) 827-6211 • Open Tuesday to Saturday, 10am-6pm • Mon-Sat 10-5:30 • Sun 12-5:30



Ou r h and c r af t e d bi r d h o u s e s ar e e x q u i s i t e ly d e t ai le d and e nd e ar i ng h o me s f o r bi r d s mad e f r o m t o p q u ali t y p r o d u c t s . Se e o u r w i d e r ange o f mans i o ns , li gh t h o u s e s , p lu s h ( and s i mp le ) h o me s f o r o u r f e at h e r e d f r i e nd s !

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‘Smash the Garlic and the Patriarchy’ Apron This twopocket, cotton linen blend apron is super lightweight and perfect for all of your progressive cooking and baking needs! One size fits most. Handmade by of Cambridge, MA. Available locally at:

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Décor, British Fare & Seasonal Gifts FALL/HOLIDAY 2021 • 9

Gift Idea!

What do you give folks who have everything? Well, you could give them a gift of food ... such as a gift certificate to a restaurant, or a bottle of wine, a cookbook, a wreath or poinsettia or a basket of candy (see ideas on these pages). Or you could give the gift of charity. There are many worthy causes in the region that need help. You can give a donation in your friend or family member’s name.

Find one in your area at

The Gleanery is a restaurant in the heart of Putney, Vermont. With a primary focus on utilizing ingredients available to us through a strong network of local farmers and producers, we serve thoughtfully sourced, creatively prepared food.

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Celebrating 20 years of wood-fired breads made with organic flour & grains. Available at stores and farmers’ markets from Peterborough to Brattleboro & beyond.

Project Home is a grassroots organization and nonprofit that helps as#lum-seekers move from detention centers into our communities and homes as the# await their as#lum hearings. Founded in , we welcomed guests into five homes in - providing not onl# housing, but legal, medical, educational and other necessar# support. Our guests have all filed for as#lum, are learning English, volunteering in our communit#, and their children are thriving in our schools. Several have received work authorizations and are working with local emplo#ers. As our guests’ legal cases are resolved, we e"pect that the# will be moving into full independence, at which time we will be welcoming new guests. We would be delighted to hear from all interested in learning more about the as#lum process, volunteering on support teams, or considering becoming a host famil#. To learn more contact us through our website.

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To learn more about supporting as#lum-see ers in our area, please visit our website.

Large variety of pastries, muffins, grab and go breakfast sandwiches, lunch items & more! Cute Gift Shop filled with local handmade items. Visit us at 206 Henniker St, Hillsboro, NH Hours: Tues-Saturday 6:30-2:00

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atHome with History

atHome with His & Hers Farm B&BHistory Acworth, New Hampshire

By Nancy McGartland Photos by Kelly Fletcher


ean Gowen, who runs His & Hers Farm B&B with his wife, Wendy, says that his roots to the newly acquired B&B and rustic barn event center run deep: The next door Tamarack Farm is where Dean grew up. Dean’s parents, Gordon and Elizabeth Gowen, still live at Tamarack Farm, a multigenerational home that has housed parents, grandparents and great grandparents. Sister Karen recently moved back into its apartment; brother Timothy lives nearby. Elizabeth says that the Gowen family has long ties to Acworth families such as the Loomis’, Blanchards and Osgoods, which reflects Frank B. Kingsbury’s 1914 comment about the town, “ could not speak ill of his neighbor, for he was almost sure to be speaking of his cousin or a cousin of his cousin.” The history of His & Hers Farm, previously a B&B called Green Meadow Farm, goes back to Revolutionary War veteran Lemuel Blood, who, in 1812, settled at the height of Acworth’s boom. His grave lies in the farm’s green meadow. The Newton family owned the farm the longest — 140 years. And many in town still remember the last Newton family owners and Gowen neighbors, Leon and Ella.

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Dean and Wendy Gowen returned to Acworth after 30 years in Buffalo, New York, to start the B&B. Dean, a landscape architect, redesigned the backyard into patios for outdoor weddings, with Instagram-ready arches and planting beds shaped by dry stone walls he’s constructed himself. Wendy, a grad of Cornell’s famed School of Hotel Administration, brings her yearning to launch a cozy inn at the Newton Farm’s 1850 Greek revival house on the model of Vermont’s Woodstock and Grafton Inns. With the help of master carpenter Jaime Plaut, who has recently moved to Acworth, Dean and Wendy are reusing the 45’ x 100’ barn’s original wood to create a farm wedding and events destination, complete — eventually — with a 30’ x 70’ marquee tent on the site of the former henhouse: Coop Terrace.


TOP: A view of the front porch of His & Hers Farm Bed and Breakfast in Acworth, New Hampshire. CIRCLE: B&B owners Dean and Wendy Gowen.

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atHome with History (continued)

TOP: His & Hers Farm B&B in the late summer sunlight. LEFT: An undated photo from the Gowen family’s homestead. BELOW: The Gowens have put the oxen yokes found in the barn to good use around the B&B. With Plaut’s ingenuity and skill in sustainable repurposing, they haven’t had to use any new wood yet in the barn’s restoration. The Gowen’s small flock, named after Newton family women: Rasilla, Annie, Ella, Sarah and Delight, cluck near where Leon and Ella raised 1,200 chickens. “Leon used to run two days a week to Bellows Falls to sell

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potatoes, syrup and eggs,” Gordon says. While he served in WWII, Gordon’s father helped Leon build the henhouse. This inscription from his father’s high school autograph book reads: “May the hinges of our friendship never rust,” which speaks to the neighbor farm families’ bond. Robert Frost would’ve approved that the farm neighbors started each year off mending fences: “I would furnish the


tractor and wagon, and Leon would bring the wire and fence posts,” notes Gordon. They worked on their joint fences but would fringe off and do property line fences too. “We always worked together,” he says. According to a Keene Sentinel Monadnock Profile of Leon, they also helped each other “filling silos with corn and swapping equipment.” Leon also served as town clerk and then tax collector (for 50 years). “He’d be a pretty good Yankee. He stands for the right things you would expect from a native New Englander,” Gordon Gowen was quoted as saying in the profile.



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What’s His is Hers

Over 60 Years’ 60 Combined Experience Over Years’ Combined Experience Your DreamOver is Our Passion The B&B’s name, His & Hers Farm, is a tribute to Leon 60 Years’ Combined Experience Kevin, Sr. Kevin, Jr. Calls romPtly and Ella’s quirk of labeling their sides of the garage with Dream is Our Passion 603.252.9530 Your 603.499.3561 returned His and Hers signs. Perhaps because they married, as Kevin, Sr. Kevin, Jr. C alls P romPtly Over 60 Years’returned Combined Experience Gordon put it, “late in life,” they were used to their own 603.252.9530 603.499.3561 space. Those original signs flank the stone fireplace in the Your Dream is Our Passion B&B’s Great Hall. And a reproduction graces the outside Kevin, Sr. Kevin, Jr. Calls PromPtly of the new His & Hers B&B garage. 603.252.9530 eturned 603.499.3561 r The B&B’s Great Hall, now spacious, airy and bright, began as a dark woodshed. The Gowens took down the wall dividing it from the house, installed skylights and yellow birch plank flooring milled from farm trees. The original hand-hewn floor joists were repurposed as golden beams spanning overhead. Old ladder parts reused as railing tops and an oxen yoke above the fireplace add to the sustainable charm of the His & Hers Farm. Another unusual ox yoke, converted to a chandelier, is massive and hinged to allow for harnessing even bigger oxen. It lights the granite kitchen island. >

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atHome with History (continued)

LEFT: Tamarack Farm abuts His & Hers Farm and has been owned and operated by Dean’s family for several generations.

Gordon Gowen and neighbor Leon Newton kept Jersey and Holsteins cows, respectively. Around 1950, Gordon helped Leon enlarge his barn. The Gowens were one of the first farms to send milk to the Bellow’s Falls Cooperative Creamery. They were farm #29 out of what would be 1,500 farms

The Great Hall’s fireplace and chimney are granite from the Osgood Ledge. That granite also forms the impressive alcove for the woodstove in the adjoining kitchen. The Osgood Ledge Quarry on the hill above the farms, prominent on 1860 and 1892 town maps, is being revived by Timothy Gowen. It supplied Acworth’s buildings with foundation stones for over two centuries, including the 1821 Acworth Meeting House’s steps and foundation. Dean and Wendy hosted their first guests and first wedding this year. Four well-appointed rooms, each with a private bath and outdoor deck, grace the second and third floors. The old silo’s sliding door pieces serve as towel racks; the chicken coop’s door now closes off the laundry room in the couple’s private quarters. They repurposed old windows in a threeseason porch, preserving the beauty of the wavering glass into the next century. Throughout the B&B, antiques like Aunt Natalie’s ornate piano stool lend more charm.

supplying milk by the end of WWII. The dairy barn’s metamorphosis into wedding and event space started with removing the second story’s hay floorboards to open the high space, which the Wendy and Dean have lit by installing antique multi-paned windows and a nine-foot multi-paned window door (nabbed from a Woodstock Inn remodel). The milking parlor and cow stalls’ equipment will be cleaned and reused as decoration along with numerous farm implements and even a sleigh, creating a farm museum in the rustic event space to showcase the farm’s history. The Gowens have tapped their deep roots to reawaken this historic farm, taking it into the 21st century as a place for others to harvest new memories and sprout fresh roots.

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Learn more at FALL/HOLIDAY 2021 • 17

Art atHome by Clark Cayer Kevin Gardner Local Rock Wall Expert & Master Builder Hopkinton, NH Stone walls. They seem to have a presence everywhere we look in New England, and its states, counties and towns are home to over 252,000 miles of stone walls. When New England farmers cleared their newfound land of its stones to make space for pastures and plots, would they ever have expected that the walls they made with such stones would be long enough to circle the Earth over 10 times? While stone walls have been considered a massive part of New England history and heritage for centuries, can we really consider them art? On a mission to answer this question, I talked with Kevin Gardner, a local rock wall expert and tradesman. A lifelong resident of Hopkinton, New Hampshire, Kevin is a man of many trades. Over his life, he has experimented with careers as a builder, logger, writer, teacher, radio voice, even an actor and director. However, what stands the most is his extensive knowledge of and experience with stone walls. This comes from his 40 years of being a stone wall builder in a family business widely known for traditional New England stonework, particularly for the historic restoration of antique structures. His accomplishments as a stone wall tradesman have led to him being one of the region’s esteemed “Master Builders” of stone walls. Along with his physical building of stone walls, he has also spent much of his time spreading his vast knowledge of the subject. He has written two books over the years, the first in 2001, called “The Granite Kiss: Traditions and Techniques of Building New England Stone Walls.” Sixteen years later, he published his second book, “Stone Building: How To Make New England Style Walls and Other Structures the Old Way.” Along with his books, he has also written multiple essays and poems about the subject, including the notable essay “Land of Stone,” published in the anthology “Where The Mountain Stands Alone” in 2006. Lastly, he has demonstrated and talked about the building of and history found in rock walls at multiple public events and has even featured on 18 Home at

Kevin Gardner WMUR, New Hampshire Chronicle, and other media sources, where he explained how stone walls connect us to our past. Since his 2001 publication of “The Granite Kiss,” Kevin has presented his rock wall building program at dozens of historical societies, bookstores and town libraries all over New England, including Shaker Village, the NH Historical Society, Castle-in-the-Clouds, Old Sturbridge Village, Boston’s Arnold Arboretum, and many more. In his presentations, he covers topics from his books, such as how and why New England came to be home to hundreds of thousands of miles of rock walls. While doing all of this and more, he is building a miniature stone wall out of small stones that he brings in a bucket, thus demonstrating this information in the best way possible, physically. The following is the short Q&A session that I had with Kevin.

Where in stone wall building do you feel a strong connection with art?

This is a very complex question, depending at least partly on what one thinks “art” is. For me, stone wall building isn’t really an art because it’s not fundamentally a medium of self-expression the way music, poetry and painting are. One other feature of “art,” at least according to Antonin Artaud, is gratuitousness, that is to say, non-necessity. We don’t need it for survival. But stone walls, at one time anyway, were quite necessary for the maintenance of a certain way of life here in New England. Many people think of stone wall building as an art; it’s true, but this is largely because they don’t know how it’s

done, so they think there’s something mysterious and special about those who do. But even Dan Snow, one of the greatest living dry-laid wall builders, whose work is often wonderfully and unnecessarily beautiful in its placement and patterning, says he never sets to work on something with the idea of making it pretty, but only with the goal of creating a sound structure. The beauty will take care of itself, he says. I feel the same way ... if I practice the craft of building with care, what I make will be attractive without the benefit of self-conscious “artistry.” The “art” of stone walls is as much a projection of their appreciators as it is an inherent quality, perhaps even more so.

When in life did you know confidently that stone wall building was your calling?

Well, never, really. I don’t think of life that way. I guess “calling” sounds vaguely religious, like a sort of revelation that THIS is what you were put on earth to do. I think I developed a gradual understanding that I was good enough at wall building to make part of my living doing it, but that’s about all.

What was the main reason that led you to write books, host presentations, and spread your knowledge of stone walls to the world?

The main reason I started doing these things is that at a certain point, people began asking me to do them. I’ve been performing in front of audiences in various ways since I was nine years old, so it was a natural extension of that, too, even with

Along with Kevin Gardner’s years of stone wall building, he has also spent much of his time spreading his vast knowledge of the subject. He has written two books over the years, the first in 2001, called “The Granite Kiss: Traditions and Techniques of Building New England Stone Walls.” Sixteen years later, he published his second book, “Stone Building: How To Make New England Style Walls and Other Structures the Old Way.”

the books. Now that I’m stumbling through the broken doorway to physical decrepitude, they’re helping me to make up for what I’ve lost income-wise as a laborer as well. It’s working out nicely.

What has 40-plus years of stone wall creation taught you, and how has it changed you as a person?

Well, it’s certainly taught me a good deal about how to make decent walls. Along with that, I think I’ve learned a certain amount of patience with [the] process, and this has carried over to other vocations as well. The stonework is a useful metaphor for anything that requires cumulative, deliberate assembly, like a play, a book, a multitrack recording, or a woodpile. But how has it changed me? Who the hell knows? I can’t say anything about the sort of person I might have become if I’d never learned to build because that’s not what happened. (Also, I’m only fleetingly conscious of the kind of person I am now. So the very idea of projecting the multi-dimensional Butterfly Effect of such excision is simply beyond me. There are too many possibilities, including no effect at all.) Stonework has changed one undeniable thing, however. It has absolutely wrecked my knees.

Any advice for readers inspired to build their own stone walls on their properties?

I have lots of advice for would-be builders, and almost all of it is in my books. For our purposes, however, I’ll just offer two general encouragements: If you’re thinking about trying this craft for yourself, don’t hesitate! It’s work, that’s for sure, but not nearly as brutal or punishing as it’s sometimes made out to be, and its pleasures and satisfactions are well worth the trouble. Second, give yourself time to get it: I’ve often pointed out that the basic principles of dry stone building can be learned in a day, but it takes lots of practice and patience before the light really comes on.


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FALL/HOLIDAY 2021 • 19


A Storied New England Inn Awaits a New Chapter By Caroline Tremblay Photography by Kelly Fletcher

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The New York Times once described Fitzwilliam’s timeless town green as “near perfect,” and at its apex rises a classic New England building, the Fitzwilliam Inn.


t sits squarely at the top of the hill in the center of town,” describes Chelley Tighe, who currently owns the Fitzwilliam Inn with her husband, Dave. But what’s always impressed her most about the historic property is not its striking porch with tall columns or prestigious bank of windows on all sides. Instead, she says what most stands out to her is “its staying power, really. I mean, it’s been around in one form or another since 1796. That’s saying something!” Tighe and her husband, both from Massachusetts, have owned a vacation home in Fitzwilliam since 1999. Together they watched the Inn go through various iterations, with multiple owners in a relatively short number of years. “We always kind of had it in the back of our minds that we would like to run it someday,” she recalls. Ultimately, that day came when the Inn appeared on the market again. But stewarding it was not a task the couple took on lightly.


PICTURED, right, Chelley Tighe

FALL/HOLIDAY 2021 • 21

Feature (continued)

A 200+ year history

“It’s been a meeting place for locals for over 200 years, hosting weddings and funerals, baby showers and birthday parties,” Tighe notes. When it was first built, the inn was a stop on the old coaching road system between Boston and points north. At the time, Fitzwilliam’s town center was a thriving mecca of small businesses and surrounding hill farms. Community members often enjoyed music and dance, bringing everyone together to celebrate the fruits of their harvest or other holidays and momentous occasions.

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In 1848, the railroad arrived, and another era began for the quaint town. Home to one of the oldest granite quarries in the Granite State, Fitzwilliam was soon a surprising center of industry. By the 1900s, quarrying died down, and other points of interest picked up. In 1940, the Fitzwilliam Ski Area, associated with the Inn, was launched as an added attraction for guests. A relatively easy slope, it featured a couple of tow ropes and even had a base lodge. Visitors would spend the day trying their hand at skiing and then cozy up to one of the Inn’s grand fireplaces. Some locals still recall those days and how they wore out many a glove hanging on tightly to the tow line. Though there’s no longer any evidence of a ski area, the land remains clear and open to the public to this day. Located on Richmond Road, just beyond the Inn’s parking lot, it’s a

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The Inn’s commercial kitchen is fully outfitted with appliances and catering supplies, capable of catering for up to 200. Weddings are a popular draw for the Inn and always have been. Who wouldn’t want to get married against the backdrop of the lush town green or the spectacular spread of foliage that explodes each fall? Located at 1,200 feet above sea level, the Inn has watched over centuries of such gatherings, its wide porch shading hikers and summer folks, making way for a clear view of Mt. Monadnock betwixt winter branches and snow showers. To this day, Tighe remains enamored with the Inn and its intriguing history. But the best part of ownership for her has been meeting people. “Everyone, from local Fitzwilliam residents to folks from all over the world. It’s exhilarating,” she says. Unfortunately, the well-known fickleness of the restaurant and lodging industry, compounded by the challenges of operating in a small, rural town, has brought this chapter of the Inn to a close. “Though we had a lot of heart and hard work behind us, we honestly didn’t have much experience in the business, so that made our path a bit more difficult,” Tighe admits.

Pictured, left, Chelley Tighe, co-owner of the Fitzwilliam Inn. She and her husband are looking for the right buyer for the historic inn located in the town center of Fitzwilliam, New Hampshire.

There is no place like home, there is no place like Summerhill!

Photo by Jean Kundert

lovely place to take a stroll. Countryside walks and, of course, local hikes have always been an attraction for those vacationing at the Inn. But there’s never been a shortage of relaxation to go with it. In the 1970s, a very midcentury-modern patio with a sweet vacation feel took over the back section, and there was even a pool for a time. Today, there remains an outdoor patio with picnic tables and space for lawn games, abutting a new woodfired pizza oven and a back-room pub. These were all additions made by the Tighes, who also took on the mammoth tasks of introducing a new digital heating system, updated roofing all over, and a fresh configuration of the main pub to make it more open. “Last but not least, completely renovating the third floor of the Inn with four new guest rooms,” Tighe adds. Today, it boasts a total of 10 traditionally dressed rooms with modern amenities, including en suite bathrooms. Each space conjures up comfort, simplicity, and charm through its thoughtful details. The same can also be said of the common areas, which include two parlors for guest use. On the other end of the building, the owner’s quarters are also noteworthy, featuring three bedrooms and two baths and a private kitchen and laundry.


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FALL/HOLIDAY 2021 • 23

Feature (continued)

TOP: Fitzwilliam Inn in early evening light. BOTTOM: One of the 10 guest rooms at the inn. Staffing was an ongoing issue with a small labor pool to choose from, and Tighe and her husband had to experiment with several different approaches to the business to find a path that would work. By late 2019 and early 2020, they thought they had found their niche. The Inn was hopping

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with functions, and tour buses pulled in frequently with eager visitors ready to spill out into Fitzwilliam’s idyllic village. “But COVID hit, and we were, unfortunately, unable to weather the sustained hit,” Tighe says. Now, the Inn is for sale once more, which has generated interest but no takers yet. The hospitality industry is somewhat on pause with the ongoing pandemic, so Tighe isn’t surprised that it hasn’t sold quickly. But she does envision a beautiful future for it. “My fondest wish is that it would once more become a welcoming place for everyone from near and far,” she says. Great potential lies in creative uses, such as co-working space, a teaching facility for culinary and hospitality students, or even a brewpub, utilizing the back buildings as a brewery. “I think there are other ideas that haven’t been investigated yet but just need someone with vision who thinks outside the box,” Tighe says. Though she and her husband will be passing the Inn to a new set of hands, they intend to keep their other property in town, where they will live part-time. “We love Fitzwilliam. We have so many great friends here — more since we have run the Inn!” she says with a laugh. They plan to split their time between New Hampshire and Florida with “a healthy dash of North Carolina, where our granddaughter is,” she says.

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by Ann Henderson

The Colorful, Imaginative Hens of Ceramiques de Lussan


ith its transcendent light, unspoiled villages and vast, colorful fields, the South of France has attracted artists for centuries. One of the most beautiful hilltop villages is Lussan, a pristine walled city with two castles, one windy narrow thoroughfare and spectacular views of the surrounding Languedoc-Roussillon region. In 1971 the ceramicist Heidi Caillard fell in love with the area, settling into a ruined Mediterranean farmhouse with her husband, Daniel. Renovating the farm and mas, they began their family and the studio that is thriving today, Les Ceramiques de Lussan. Having studied fine arts and ceramics in Lausanne, Switzerland, Heidi’s creative inspiration dawned on the farm as she was watching guinea hens mingling and pecking in her garden. The idea of creating a vibrant, whimsical shape that translated the quirky personalities of these birds came naturally; however, this realization required long days of sketching, construction and deconstruction to obtain the perfect, almost Brâncuși -like form. Southern France’s renowned rich red clay provides a smooth and elastic medium for sculpting the hens. The clay is strained and

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poured into wooden molds where two sides of the bird rest until rock solid. These half-birds are then joined together and seamed perfectly to the most gentle of touches. Natural and vibrant glazes create a beautiful array of colors, and there are three glazing processes before the final firing, the last one producing the vibrant sheen on the birds. Faces and feathered speckles on the bodies are hand-painted with brushes designed just for this job. Each bird thus has its own personality and colorful interpretation of nature. Heidi is still very much present on the farm and in the atelier although her oldest son Adrien is running the now worldwide export business. The line has grown to include four sizes of guinea fowl, colorful quail, hens, brooding hens, white and grey mice and cats in more than 30 colors. I was fortunate enough to have visited the studio as a young student, and I fell in love with the place and the story, holding them both in my visual memory. When dabbling in retail nine years ago, I reached out to Adrien as my first supplier and have been selling the hens ever since. As a designer, I love the way the shapes and colors


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FALL/HOLIDAY 2021 • 27

Design (continued)

easily enliven spaces and tablescapes. They seem to have a universal appeal, melding beauty with imaginative humor. Over the years, customers have been telling me how hard to find these hens were, so a few years back, I set out to make sure that a good connection to the studio was possible. Through constant communication with Adrien and his brother Hugo, trial and error and a little bit of luck, our website The Art of Inside has become one of the largest American retailers. Although we are now a design consulting business, we do keep hens in stock in our studio. We love helping customers pick just the right hen, many collecting or starting collections for family and friends. The tiny French village remains busy but quiet, and in these magical times their birds can fly anywhere in the world, bringing joyous grace and charm. Ann Henderson is the owner of Ann Henderson Interiors in Keene, New Hampshire. Learn more

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FALL/HOLIDAY 2021 • 29

atHome with Pets

By Amee Abel

First Aid for Fido When an accident happens are you ready to help your dog?


ith the uptick in dog ownership, arranging an urgent-care appointment with your veterinarian can be tough. Two around-the-clock emergency care hospitals accessible to Monadnock Region pet owners are: • Veterinary Emergency & Specialty Hospital (VESH) in South Deerfield, MA • 413-665-4911 x141 • VCA Capital Area Veterinary Emergency & Specialty Hospital (CAVES) in Concord, NH • 603227-1199

Reassuring to know they are there, however, for many of us, getting there means a hair-raising hour’s drive with a distressingly uncomfortable animal. And studies show that on-the-spot care reliably increases the odds of a favorable outcome. So, what do you need to have on hand? A group of my experienced dog-owning friends/vet tech friends recently discussed what they keep in their dog’s first-aid kits. Having these items on hand will help prepare you for the unexpected. Better yet, have two sets—one at home and one in your car.

Wound Care: rolls of gauze, nonstick bandages, Vet Wrap (slightly stretchy bandage that sticks to itself). Muzzle (though you can improvise with a gauze bandage) because wound care can hurt, and a dog in pain may bite. Veterinary antimicrobial spray or wipes that contain Chlorhexidine, Wound-clotting powder such as Styptic powder. Stings & Insect bite: Benadryl (generic name: Diphenhydramine)—for correct dosage, check with your vet. If your dog has a pre-existing medical condition, make sure this medicine is safe for your dog before you give it. Suspected Poisoning: ASPCA Animal Poison Control Center Phone Number: 888-426-4435 is your best resource for any animal poison-related emergency, 24 hours a day, 365 days a year. If you think your pet may have ingested a potentially poisonous substance, call 888-426-4435. (A consultation fee may apply.) Hydrogen Peroxide may be used to induce vomiting. Some items do more damage coming up than going down— so consult Poison Control before inducing vomiting!

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Aches & Pains: Hot and Cold Packs, NSAID (Carprofen, Meloxicam, Rimadyl, or Previcox) — must be prescribed by your vet. Ask specifically for a script to keep on hand in case of emergency. Epsom Salts for soaking a sore paw or leg. Alternative medicine items remedies such Rescue Remedy and oral Arnica Montana. Digestive Upsets: Pepto Bismol (Bismuth Subsalicylate) Consult with your vet before using Metamucil crackers, plain unflavored canned pumpkin or powdered pumpkin. Multi-purpose tools: scissors, pliers, tweezers, and rubbing alcohol to sterilize them. These are great whether you need to extract something from your dog or extract your dog from something. (Continued on next page >)

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FALL/HOLIDAY 2021 • 31

atHome with Pets (continued)

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Other Ways to Prepare If you’re planning an extended trip, it’s helpful to prepare a list of vet clinics that are on your way or near your destination. Make sure you bring any prescription medications your dog needs (plus a little extra) to avoid the hassle of refilling a script while on the road. While you’re at it, be sure to include an up-to-date copy of your dog’s medical records in your mobile First Aid kit. Include inoculation records and any history of reactions to prescribed medications and/or allergies. If your dog is currently in treatment for something, include those records, as well. I like to keep that information on a thumb drive in my first aid kit and update it once or twice a year. Another thing you can do is to take a Pet CPR and First Aid class. In the Monadnock Region, this 5-hour class is offered once or twice a year

by Canine Strong. ( Check their website to find the next time the course will be offered. Being ready to care for your dog when an injury occurs is one of the smartest things a pet owner can do. Proper first aid aims to preserve life, prevent escalation of injury, and promote recovery. Make sure you have the tools you need readily available before you need them. Amee Abel is a certified professional dog trainer and the owner of Abel Dog Training, LLC in Keene, NH. She and her three dogs frequently compete in Rally, Obedience, Musical Freestyle, and Tricks and occasionally Agility. She teaches both good manners and dog sports classes, offering individual in-home lessons and classes at Monadnock Humane Society. Her website is

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FALL/HOLIDAY 2021 • 33

Sustainable Living

Online Holiday Shopping? Think Before You Click.


t’s become a bit cliché at this point: praising the wide variety of online shopping options during this time of ongoing pandemic caution while also lamenting the ever-growing stack of boxes and excess packaging that comes with it. Having the access to so many new options for online ordering, curbside pickup and delivery has been a blessing for the past year, but it also raises questions about how to balance online retail with sustainable choices that will reduce any negative environmental impact. There are several steps you can take before and after online shopping to work toward striking that balance. You can take your first action before you click “Submit Order.” First, practice a classic rule of source reduction and ask yourself: 1. Do I really need this stuff? 2. Is there something I already have that can be reused? As simple as it may sound, taking a few moments to answer those questions could save you the cost of what you were about to order and prevent the inevitable packaging disposal that would come later. If the answer to the above questions is “no,” and it is time to rev up the search engine, start with local stores. Many stores – big and small

– have adapted recently to offer more online ordering, pick-up and delivery options, and to keep it local also helps our communities. If you’re able to leave the house and pick up your orders, you would not only save the extra emissions from delivery services, but often save on the extra packaging in which the items would be delivered. Make an even greater impact by scheduling all of your pick-ups for the same day. Another couple of things to bear in mind while doing your shopping: Are the retailers or brands you are shopping from making sustainable choices? Can you find what you need at secondhand online retailers or through any of the community online yard sales? When placing online orders, you can also save on packaging and emissions by making sure to buy in bulk when you can (to reduce the number of times you need it delivered to you) or to wait until you have a sizable list of items to purchase from one outlet. Make sure you choose to consolidate shipments if the option is available. The goal is to keep the number of boxes delivered down to the least possible. Now, for the packages that are delivered, the question of how to dispose of the packaging arises. If you find the cardboard boxes are piling up, there are a number of things you can do with them. First, there could be places locally that will take them off of your hands, such as food banks. You can also often find people online who will take the boxes off your hands, such as on Craigslist, Facebook or any online community group. If neither of these options work out, you can break them down and recycle them at your transfer station. Probably the most confusing for people is what to do with the packing materials. Is this type of plastic recyclable? Can it go to the transfer station? And what do we do with all of these foam packing peanuts? Well, first, consider saving them for reuse. If you ship packages often, or even expect to do so around the holidays, having a stash of bubble wrap and peanuts stowed away would be handy. If you don’t want to hold onto it though, there are disposal options for you that do not include the landfill. For plastic bubble wrap, you can take it to any plastic grocery bag recycling receptacle, usually found in front of grocery stores – make sure to pop the bubbles beforehand. Most office supply stores will take your foam packing peanuts for reuse. Lastly, if you receive a delivery and think the packaging is excessive or especially wasteful, you can write to the company and express your wish for them to either use less packaging or more sustainable packing material, like crumpled paper instead of plastic bubble wrap. Have you found a system that works for you to keep the packaging under control? Let us know by tagging us on Facebook or Instagram @ NHEnvironmentalServices or Twitter @NHDES. This article is courtesy of Greenworks, a newsletter published by the New Hampshire Department of Environmental Services.

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Community Cooking

70s (there is no date anywhere in the cookbook). It was put out by the Trinitarian Congregational Church of Northfield, Massachusetts and, as you can see from the photo, it is well-loved and well-used. Enjoy! And let me know if you try any of them (or if you know any of the people that submitted the recipes) by commenting on atHome magazine’s Facebook page: athomemagazine.

KNOBBY APPLE CAKE (submitted by Kathryn Livingston) 2 tablespoons shortening 1 cup sugar 1 egg 1 teaspoon vanilla 3 cups diced apples, peeled 1/2 cup raisins or nuts 1 cup flour 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon salt 1 teaspoon baking soda By Marcia Passos


love collecting local community and church fundraiser cookbooks. I find them everywhere ... from thrift stores to garage sales to free piles. And they often have the best unique tried-and-true recipes. We have quite a collection of them and I pulled one out at random for some interesting recipes for the holidays. These four recipes come from a cookbook called “Home Cooking Secrets of Northfield,” from the 1960s or

Cream shortening and sugar. Add egg and vanilla. Add apples. Add raisins or nuts, if used. Stir in dry ingredients which have been sifted together. (Note: While it doesn’t say in the recipe, I would grease and flour a square pan or muffin tins and add the mixture to it!) Bake at 350 degrees F for about 40 minutes. Serve warm with ice cream or whipped cream.

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CHOCOLATE SOUFFLE JACKIE KENNEDY’S FAVORITE DESSERT! (submitted by Ruth Hurlbut) 1 cup milk 2 squares baking chocolate 1/2 cup confectioner’s sugar 1 envelope plain gelatin 1/4 cup cold water 3/4 cup sugar 1 teaspoon vanilla 1/4 teaspoon salt 1 pint whipping cream

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Scald milk with chocolate. Stir in confectioner’s sugar. Heat to boiling over low heat, stirring constantly. Remove from heat. Add gelatin that has been softened in cold water, sugar, vanilla and salt. Chill until slightly thickened. Beat until light and fluffy and fold in cream (that has been whipped). Turn into serving dish and chill. Serves 8-10.




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DAINTY OVEN-FROSTED MERINGUES (Submitted by Fanny Black) 1/2 cup butter 1 cup sugar 1 egg, plus 1 yolk 1-1/2 cup flour 1 teaspoon baking powder 2 egg whites 1 cup brown sugar, packed 6 ounces chocolate bits 1 cup chopped nuts 1/2 teaspoon salt

Cream butter, sugar, egg and yolk. Sift together flour, baking powder, salt and add to batter mixture. Pack dough into 10x10 inch pan or equivalent size. Beat brown sugar into stiffly beaten egg whites. Fold in chocolate bits and nuts. Spread on dough in pan. Bake at 350 degrees (F) about 35 minutes. Cut into squares while warm.

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Continued on next page >

FALL/HOLIDAY 2021 • 37

Community Cooking (continued)

CARAMELS (VANILLA OR CHOCOLATE) (Submitted by Carol O’Brien) 1 cup (or 2 sticks) butter 1 pound light brown sugar (if vanilla) OR 2 cups white sugar (if chocolate) Pinch salt 1 cup light corn syrup 1 14-ounce can sweetened condensed milk 2 squares bitter chocolate (if making chocolate caramels) 1 teaspoon vanilla

In a heavy saucepan (I use a pressure cooker) over moderate heat, combine all ingredients except nuts (if using) and vanilla. Stir slowly and constantly so it won’t stick on bottom. Cook with candy thermometer to 240 degrees (F) or to a firm, chewy ball when dropped in cold water (15-20 minutes). Stir in nuts (if using) and vanilla. Pour into 8x8-inch pan after it has thoroughly cooled, cut into squares in whatever size desired -- 9 or 10 rows each way. Makes about 3 pounds. Wrap each piece in wax paper.

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Short-term • long-term • memory care

298 Main Street • Keene, NH Call us today to schedule a visit • 603-352-7311

FALL/HOLIDAY 2021 • 39

atHome at Home Fall/Holiday 2021 Buyers Guide ACCOUNTANTS Anderson & Gilbert 295 Park Ave. Keene, NH 603-357-1928 •

North Country Door 1324 Route 120 Meriden, NH 03770 603-469-3476 •

ANTIQUES/VINTAGE Laurel & Grove 83 Grove St. Peterborough, NH 603-924-4288 •

BIRDHOUSES Architectural Birdhouses 276 State Route 101 Amherst, NH 03054 603-554-8869

Twin Elm Farm 133 Wilton Road Peterborough, NH 03458 603-784-5341 • ARCHITECTS KCS Architects 310 Marlboro St., Keene NH 603-439-6648 • ART Tolman Fine Art 17 High Mowing Road Nelson, NH -3457 603--827-3732 ART: Framing Indian King Framery 149 Emerald St., Keene, NH BAKERIES Baker’s Station 18 Depot Street Peterborough, NH 03458 603-784-5653 Orchard Hill Breadworks 121 Old Settlers Road Alstead, NH 03602 603-835-7845 Two Girls and a Bakery 206 Henniker Road Hillsborough, NH 03224 603-680-4054 FB: twogirlsbakeryandgiftshop BANKS TD Bank • BUILDING/CONSTRUCTION CARPENTRY/REMODELING Chris Parker Building & Restoration 4657 Coolidge Hwy Guilford, VT 05301 802-257-4610 Eco-Logical Building Solutions 27 Frost Hill Road Marlborough, NH 03455 603-876-4040 JA Jubb 38 Swanzey Factory Road Swanzey, NH 3431 603-762-0669 • K+J Dean Builders, Inc. 20 Pine St., Swanzey, NH 03446 603-499-3561 Monadnock Millwork 1 Railroad Cir. W. Swanzey NH 603-352-3207 Niemela Design Builders 118 Craig Road, Dublin, NH 03444 • 603-563-8895

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CLEANING SERVICES Durling Cleaning (Window, Oven & Dryer Vent) 121 Meadow Road, Apt. 6 Keene, NH 03431 603-762-3433 DESIGN/SURVEY Huntley Survey & Design 659 West Road Temple, NH 603-924-1669 EDUCATION Gathering Waters Chartered Public School 88 South Lincoln St. Keene, NH 03431 603-313-9245 Monadnock Center for Violence Prevention (Education & Counseling) 12 Court Street, Keene, NH 603-352-3844

FLOORING Lawton Floor Design 972 Putney Road, Unit 3 Brattleboro, VT 05301 802-254-9303 FOOD Allen Brothers Farm Market 6023 US 5 Westminster, VT 05158 802-722-3395 Monadnock Food Co-op, 34 Cypress St., Keene, NH 603-283-5401 FURNITURE Shaker Style Handcrafted Furniture • 292 Chesham Road Harrisville, NH 03450 603-827-3340 • shakerstyle. com GARDEN/LANDSCAPING Achilles Agway Six Locations in the Region Coll’s Garden Center & Florist 63 North St., Jaffrey, NH 03452 603-532-7516 DS Stone & Garden Scapes Greenfield, NH 03047 603-769-7173

Mountain Shadows School 149 Valley Road Dublin, NH 03444 603-563-8170

Maple Hill Nursery 197 West Swanzey Road Swanzey, NH 03446 603-357-2555

ELDER CARE Alpine Healthcare Center Skilled Nursing Facility 298 Main Street Keene, NH 03431 603-352-7311 •

HEATING OIL Allen Bros Oil Company 6023 US 5 Westminster, VT 05158 802-722-3331

Campbell House Wayne’s Place 164 Old Springfield Road Charlestown, NH 03603 603-826-0840

INSURANCE Burns Insurance Agency 1090 Rt. 30, Dorset, VT 05251 802-362-2442

Scott-Farrar at Peterborough 11 Elm Street Peterborough, NH 03431 603-924-3691 •

INTERIOR DESIGN Ann Henderson Interiors 16 West St. Keene NH 603-357-7680 •

Sterling House at Rockingham 33 Atkinson Street Bellows Falls, VT • 802-463-0137 Summer Hill Assisted Living 183 Old Dublin Road Peterborough, NH 03458 603-924-6238 EVENTS Gallery Walk Downtown Brattleboro, VT EVENT VENUES Aldworth Manor 184 Aldworth Manor Road Harrisville, NH 03450 603-903-7547

HEALTHCARE/HOSPICE Home Healthcare Hospice & Community Services 312 Marlboro St. Keene, NH 03431 603-352-2253 •

PAINTING Robert Codman Painting & Wallcoverings 603-547-7906 PLUMBERS Plumbusters 603-831-0594 POOL/SPA Clearwater Pool & Spa 233 Monadnock Hwy. Swanzey, NH 03446 603-357-5874 REAL ESTATE Blais & Associates Realtors 32 Monadnock Highway Keene, NH • 603-352-1972 Giselle LaScala RE/Max Town & Country 117 West St., Keene, NH 603-357-4100 Robin Sanctuary Traditions Real Estate P.O. Box 138 Walpole, NH 03608 603-756-3973 (office) 603-313-9165 (cell) RENEWABLE ENERGY Green Energy Options 37 Roxbury St. Keene, NH 603-358-3444

RETAIL: GIFTS & MORE Creative Connections 56 Main St. Ashburnham, MA 978-827-6211 • Daffodils Flowers & Gifts 11 Turnpike Rd. Jaffrey, NH • 603-532-8282 Gaia’s Blessing 1 Summer St. Peterborough, NH 603-567-7129 Hannah Grimes Marketplace 42 Main Street, Keene, NH 603-352-6862 Joseph’s Coat 32 Grove St. • Peterborough, NH 603-924-6683 • Knitty Gritty Yarn Shop 174 Concord St. Peterborough, NH 603-924-2028 Monadnock Oil & Vinegar 3 Grove St. Peterborough, NH 603-784-5175 Nelson’s Candy & Music 65 Main St., Wilton, NH 03086 603-654-5030 Periwinkle Flowers 10 School St., Peterborough, NH 603-831-8349

RESTAURANTS Fox Tavern 33 Main Street Hanock, NH 03449 603-525-3318 •

Penelope Wurr Glass 167 Main St. Brattleboro, VT 05301 802-246-3015

Pickity Place 248 Nutting Hill Road Mason, NH 03048 603-878-1151 •

TREE SERVICES Phil’s Tree Services PO Box 432, 34 Dale St. Keene, NH 03431 603-352-0202

The Gleanery 133 Main St., Putney, VT 05346 802-387-3052 • The Pub Restaurant & Caterers 131 Winchester St. Keene, NH 603-352-3135 SPORTING GOODS Sporting & Hunting Depot 11 Woodrise Road Charlestown, NH 03603 sportinghuntingdepot@ • 603-826-3535

Robblee Tree Service Antrim, NH • 603-588-2094 Wilcox Tree Service 334 Horse Hill Road Marlborough, NH 03445 603-313-0073 UPHOLSTERY/DECORATING Spofford Upholstery Spofford, NH • 603-363-8057

RETAIL: BOOKS The Toadstool Bookshops Keene • Peterborough Nashua • 603-924-3543

New England Fabrics & Decorating Center 55 Ralston St. Keene, N.H. 603-352-8683

LOCKSMITHING Goodwin’s Locksmithing 4 Elm St., Swanzey, NH 03431 603-252-5625

RETAIL: CLOTHING Howard’s Leather 1651 Route 9 Spofford, NH 03462 603-363-4325

LODGING Hancock Inn 33 Main Street Hanock, NH 603-525-3318 •

Hubert’s Family Outfitters Peterborough • Lebanon New London • Claremont 603-863-0659 •

WINDOW TREATMENT Budget Blinds of Concord, Hanover & Keene Showroom: 121 Loudon Road Concord, NH Open M-S, 10-5 914-356-5933 budgetblinds/keene

JEWELRY: FINE Hobbs Jewelers 20 Depot St., No. 30 Peterborough, NH 03458 603-924-3086

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