New Hampshire Magazine March 2017

N E W H A M P S H I R E M AG A Z I N E MARCH 2 01 7

FASHION STATEMENTS in the Granite State?

Page 56

ENERGY-POSITIVE HOMES (How about a $10.27 power bill?)

Page 50

magazine

FINDING THE BEST PIZZA

oster The Ro from

Many claim to be the best, so we put them to the test

Pig Tale

E N E R GY- P O S I T I V E H O M E S G R A N I T E S TAT E FA S H I O N MEDICAL MARIJUANA

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NHMAGAZINE.COM President/Publisher Sharron R. McCarthy x5117 smccarthy@mcleancommunications.com Editor Rick Broussard x5119

editor@nhmagazine.com Art Director Chip Allen x5128 callen@nhmagazine.com

Managing Editor Erica Thoits x5130 ethoits@nhmagazine.com

Assistant Editor Sarah Cahalan x5115 scahalan@nhmagazine.com

Creative Assistant Candace Gendron x5137 cgendron@nhmagazine.com

Contributing Editor Barbara Coles barbaracoles@comcast.net

Cuisine Editor Susan Laughlin sllaughlin@gmail.com

Production Manager Jodie Hall x5122 jhall@nhbr.com

Senior Graphic Designer Wendy Wood x5126 wwood@mcleancommunications.com Senior Graphic Production Artist Nancy Tichanuk x5116 ntichanuk@mcleancommunications.com

Group Sales Director Kimberly Lencki x5154 klencki@mcleancommunications.com

Office Manager Mista McDonnell x5114 mmcdonnell@nhbr.com

Senior Sales Executive G. Constance Audet x5142 caudet@nhmagazine.com

Sales Executives Josh Auger x5144 jauger@nhmagazine.com

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Jessica Schooley x5143 jschooley@mcleancommunications.com Events Manager Erica Baglieri x5125 ehanson@mcleancommunications.com Sales/Events Coordinator Amanda Andrews x5113

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Š 2017 McLean Communications, Inc. New Hampshire MagazineŽ is published by McLean Communications, Inc., 150 Dow St., Manchester, NH 03101, (603) 624-1442. All rights reserved. Reproduction in whole or in part without the written permission of the publisher is prohibited. The publisher assumes no responsibility for any mistakes in advertisements or editorial. Statements/opinions expressed herein do not necessarily reflect or represent those of this publication or its officers. While every effort has been made to ensure the accuracy of the information contained in this publication, McLean Communications, Inc.: New Hampshire Magazine disclaims all responsibility for omissions and errors. New Hampshire Magazine is published monthly.

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nhmagazine.com | March 2017

Contents 40 First Things 4 Editor’s Note 6 Contributors Page 8 Feedback

Features

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56

603 Navigator

603 Informer

603 Living

10 WHALEBACK LIGHTHOUSE

26 ICE STORM RESEARCH

68 Home

12 March Picks

28 Outsider

TINY HOUSE

by Amy Mitchell photos by Jenn Bakos

photo by Charles Cormier

photo by Joe Klementovich

74 Health

38 In Their Own Words

MEDICAL MARIJUANA

Meet Jesse Van Deinse of Memento Mori Eclectic Antiques in Dover. photo by David Mendelsohn

by Karen A. Jamrog

78 Seniority

photos from left: by jenn bakos, c.a. smith photography and kendal j. bush

56 Fashion Statements There’s nothing wrong with the New Hampshire staples of flannel and baseball caps, but if you’re looking to up your style game, then these fashionable Granite Staters can show you the way.

by Rick Broussard photos by Kendal J. Bush

by Lynne Snierson

by Marty Basch

From greasy slices to gourmet pies, we tried to find the state’s best pizza. Who made the cut?

by Sarah Cahalan photos by Jenn Bakos Environmental reporter and net-zero homeowner Sam Evans-Brown just might convince you to go solar.

by Sam Evans-Brown photos by John Hession

MAKING THE MOVE

SPRING SKIING

40 Round Meals

50 Tradition for Tomorrow

March 2017

86 Local Dish

30 Politics THE ELECTORAL COLLEGE

by James Pindell

CHARITABLE EVENTS

by Sarah Cahalan

14 Our Town CANTERBURY

by Barbara Radcliffe Rogers

18 Food & Drink EXPLORE KITTERY

by Susan Laughlin

22 Small Bites FOOD NEWS

by Susan Laughlin

31 Artisan

87 Calendar of NH Events

MATT PATTERSON

by Susan Laughlin

32 Blips KAI DE MELLO-FOLSOM

by Darren Garnick

WHAT TO DO THIS MONTH

33 Review MUSIC FOR MUD SEASON

by Rob Azevedo

edited by Sarah Cahalan and Larissa Claar

34 Out and About

92 Dine Out

by Susan Laughlin

YOU SHOULD HAVE BEEN THERE

24 Retail

36 First Person

MAPLE WINE, BEER AND LIQUOR

by Erica Thoits

GLUTEN-FREE IRISH SODA BREAD MUFFINS

POWER PRECURSOR

by Michael Harris

ON THE COVER The Rooster with crispy potatoes, hash, bacon and sunny-side up eggs from Pig Tale in Nashua. Find more delicious pizza in “Round Meals” on page 40. Photo by Jenn Bakos

GOOD EATS

edited by Susan Laughlin

96 Last Laugh NEW HAMPSHIRE NOOB

by Sarah Cahalan Volume 31, Number 3 ISSN 1560-4949

nhmagazine.com | March 2017

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EDITOR’S NOTE

Fashion Plates My first foray into editing was a high school underground newspaper, cryptically titled The Shibboleth. It was intended to be revolutionary, but it included fashion notes.

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I

n the third issue we published (shortly before I was summoned to the principal’s office and told to cease and desist) was a list titled “Ten Things Worthy of Being Checked Out” that, along with some head shop items, included “feather flower earrings, aviator scarves and St. Simon’s Thrift Shop” (the Episcopal Church rummage store).

That was my junior year, 1969. Looking around at the DIY couture choices of kids today, I’d say we were pretty fashion-forward.

My publishing heroes from back then are all mostly forgotten (and dead), but some live on in the lore and reputations of their publications — magazines with names such as Avant Garde, Ramparts and Eye. Editorially, these all propounded some kind of revolution — social, spiritual or actual — but the main impact they had on most young readers was to impart a sense of style, a look and an attitude that we could shape and make our own. They preached revolution, but they also provided us with fashion tips for the protest march.

During the years I’ve lived in New Hampshire, which is half of my life, I’ve discovered many other publishing heroes, but one stands out.

Sarah Josepha Hale, daughter of a Revolutionary War captain, was born in Newport, NH, in 1788. Her husband died when she was 40, leaving her with five children to support. She took a job in a millinery shop and began to write poetry and fiction, and soon found she could earn a living as an “editress.”

Although Hale is best known as the “mother of Thanksgiving” (a title bestowed upon her for successfully lobbying President Abraham Lincoln on behalf of the holiday), her greatest contribution to American culture is the 40 years she spent editing Godey’s Lady’s Book.

Ladies’ magazines were plentiful back then, but most aspired to little more than tickling the fancies of women during their idle time.

Godey’s is credited for influencing readers to seek out the finer things of life and to continue education into motherhood. While it avoided politics, the impact was significant. Hale believed that smarter (and wiser) women would elevate the home and family and, in doing so, guide the country to higher purposes.

Along with lavish engraved plates of 19th-century fashion and useful household tips, she published literature and poetry, and, unlike other periodicals, her policy was to publish only original manuscripts by noted writers of the day, such as Longfellow, Poe and Emerson. She also promoted women authors and, during her time, produced at least three issues featuring only female writers.

Ironically, as women’s rights gained support and power, her magazine began to decline, perhaps seen as superfluous in such heady times. To remain commercial, the balance of fashion and literature gave way to more emphasis on the frivolous.

Hale resigned in 1877 and posted her final words to readers in the December issue: “And now, having reached my ninetieth year, I must bid farewell to my countrywomen, with the hope that this work of half a century may be blessed to the furtherance of their happiness and usefulness in their Divinely-appointed sphere. New avenues for higher culture and for good works are opening before them, which fifty years ago were unknown. That they may improve these opportunities, and be faithful to their higher vocation, is my heartfelt prayer.”

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Contributors Our assistant editor, Sarah Cahalan, wrote this month’s cover story, “Round Meals” — and, drawing on her past life as an award-winning collegiate humor columnist, this month’s “Last Laugh.”

She celebrates one year at New Hampshire Magazine this month after living in Indiana, Colorado and Dublin, Ireland, and contributing to such titles as 5280, “HelloGiggles” and “Lovin Dublin.” After crisscrossing the state in the search for New Hampshire’s best pizza, she would very much like to never see a pizza again.

for March 2017

Wedding, travel, editorial and portrait photographer Jennifer Bakos took the cover photo, photos for “Round Meals” and for “Living.”

Sam Evans-Brown, who wrote “Tradition for Tomorrow,” is an award-winning environmental reporter for NHPR, where he is the host of “Outside/In.”

John Hession shot the photos for “Tradition for Tomorrow.”

He is a frequent contributor to our sister publication New Hampshire Home magazine.

Michael Harris of Loudon (seen here where there might have been power lines) offers up a precursor to the Northern Pass controversy in his “First Person.”

Photographer Kendal J. Bush shot the portraits for “Fashion Statements.” You’ll often see her work in our sister publications Parenting NH and Bride.

Marty Basch, our regular “Outsider” contributor, is the author of multiple outdoor sports books on cycling, hiking, skiing, snowshoeing and more.

About | Behind The Scenes at New Hampshire Magazine Illustrating a Legend

New Hampshire’s state motto is famous for its uncompromising stance: “Live free or die,” which doesn’t leave much room for interpretation. Most people (including many Granite Staters) are less familiar with where our harsh ultimatum originated. Some know that we have General John Stark to thank, but misconceptions abound — that he shouted the words as he went into battle is one. The truth, as it often turns out, is far less dramatic. It was actually a postscript in a letter he wrote declining to attend a ceremony marking the anniversary of the Battle of Bennington due to poor health. (He was known as the Hero

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of Bennington, a Revolutionary War battle that took place in 1777.) The P.S. read: “Live free or die. Death is not the worst of evils.” Today, General Stark is primarily famous for one line from one letter. Next month, we’re working with students from the New Hampshire Institute of Art to illustrate little-known but interesting facts about the man behind the motto. As this issue went to press, students in Professor Ryan O’Rourke’s class were busy working on their visions of scenes from General Stark’s life. We’re going to choose our favorites to publish in the feature story. This project is part of our ongoing relationship with NHIA alumni and students.

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icks

Send letters to Editor Rick Broussard, New Hampshire Magazine, 150 Dow St. Manchester, NH 03101 or email him at editor@nhmagazine.com.

nhmagazine.com, facebook.com/NHMagazine & @nhmagazine

Sincere Thanks Thank you for featuring the subject of youth homelessness in the January 2017 issue of New Hampshire Magazine [“Cold Comfort”]. This is a tough subject, rife with challenges, where real lives hang in the balance. It can be a dangerous story to tell if not told by someone of integrity.

From moment one, you and your team approached this subject with care and respect. You took the time, did your homework and partnered with Child and Family Service throughout the process. And, fearlessly going where most others dare not go, your writer and photographer [Maggie Wallace and Jasmine Inglesmith] ventured into a hidden world in order to reveal all the light we cannot see: real youth with real fears, real dreams, realer problems — and a real, fighting chance.

As you know, last year, Child and Family Services served as a lifeline to approximately 1,500 New Hampshire youth who were experiencing homelessness, providing them with the basic elements for survival and the stuff with which to succeed. While we are unique in our service array, we are not alone in our mission. It takes many allies to redirect lives and reshape our social landscape.

It is our hope that by 2020 we will have put an end to youth homelessness once and for all. To us, this is not just a social imperative, but a moral one. So, thank you, New Hampshire Magazine, for playing your part, using your publishing power to shed light and keen perspective on this issue and on these lives, and for empowering your readers to take action.

Thank you not only for caring, but for being a catalyst for change.

Borja Alvarez de Toledo President/CEO Child and Family Services of NH Editor’s note: Want to help? Visit cfsnh.org for information on ways you can get involved with the effort to end youth homelessness. Also, the annual SleepOut is happening on March 24 in the Stanton Plaza in front of the Radisson Hotel in Manchester. Learn more on page 13.

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Feedback

emails, snail mail, facebook, tweets

Bookstore Shoutout

— Suzi & Yancy

I enjoyed reading “The Case For Books” in the January issue. I have been in each of the bookstores featured, and certainly understand why Ms. Thoits chose them. However, there is a wonderful independent bookstore here in Wolfeboro that I feel deserves mention.

The Country Bookseller in Durgin Stables is a place both locals and tourists treasure.

Karen Baker and her helpful, friendly, competent staff have made this shop a great source for books of all genres. Karen has an inventory that seems to rival any library! I suggest that you visit if you haven’t already.

I’d like to share this picture of our pups Suzi and Yancy. They live with us at our home, Dragonfly Manor in New Hampshire. They are rescues from Georgia and are both deaf.

They might not hear, but they know when I’m in the kitchen cooking and are always Johnny-on-the-spot to have a taste.

Pam Knapp Mirror Lake

— Salty

Denise Coll Raymond

After my wife of 42 years died in Feb. 2016, Boo helped keep me sane, sober and from going into depression. The daily tasks of feeding her morning and evening and walking her three times a day got me out of the house and active. She kept me from sleeping the days away. Having something to do for her made me feel alive again. Now she barks to tell me when to get up in the morning and when to go to bed.

She sits on the den sofa to share a taste of my meals. Boo is, truly, the only other “person” left in the house besides me. I love Boo. P.S. I read your magazine because my son and his wife live in Goffstown (they are cat people).

The attached is a photo of our dog Salty, whom I had the privilege to know from 1979 until she died in 1985. I still miss her.

In taking this photo out of the frame to scan it for you, I also rediscovered an old photo of Richard, whom I lost in Aug. 2015 (so thank you for that!).

Salty was an incredibly smart and well-behaved dog. Every now and then, I’d take her to work with me on Boylston Street in Boston, and she never needed a leash.

But the best story that demonstrates that dogs are sentient companions is this one: I walked into the marine store where Richard was working one evening, and he was busy talking to a customer. Salty emerged from her place under her desk hanging her head.

Along her side was a deep, dried-blood-colored smear.

I said, “Salty! What happened!” and turned to Richard, incredulous that he was ignoring her, his dearest friend. I couldn’t imagine what she’d done.

He shockingly laughed and said, “Don’t pay any attention.”

Then he continued: “We were at the boatyard today. She decided to lie down in the shade of the boat we were working on.

It’s bottom paint.” That deep-red, anti-fouling paint you put on the hulls of sailboats in the ’70s. “She’s been doing that routine all day.”

At that point, Salty’s ears picked up and her tail started to wag as if to say, “Who? Me?” And she got extra ear scratches for her suffering — as Drama Queen.

George W. Marchant Sparta, New Jersey

Stephanie Seacord Newfields

On to TV To Susan Laughlin: Thank you for the wonderful article you wrote about us [“Artisan,” April 2016]. A producer at WMUR saw the article and it led to a feature on “Chronicle.”

So many thanks are due.

Marcia and Carla Press The Meshugenah Hat Company

True Pet Tales

Editor’s note: In our February “Pet” issue, we invited readers to submit their own stories. Here are a few of the responses.

— Boo

Jewelry. Clothing. Accessories ReveRsible bags with touch and textuRe of leatheR!

Spot four newts like the one above (but much smaller) hidden on ads in this issue, tell us where you found them and you might win a great gift from a local artisan or company. To enter our drawing for Spot the Newt, send answers plus your name and mailing address to:

Spot the Newt c/o New Hampshire Magazine 150 Dow St., Manchester, NH 03101 Email them to newt@nhmagazine.com or fax them to (603) 624-1310.

Last month’s “Spot the Newt” winner is Benjamin Clow of Boscawen.

February issue newts were on pages 13, 23, 85 and 95.

NEED A GOOD REASON FOR SPOTTING THE NEWT?

This month’s lucky Newt Spotter will receive two handmade 8-inch tablet cases from Turnout Treasures of Strafford. The cases are constructed from firefighter turnout gear to protect against heat and moisture. Turnout Treasures makes a wide variety of products from firefighter gear and donates 10 percent of all profits to the Terry Farrell Fund (terryfund.org), which assists firefighters and their families with financial, educational and medical support. Turnout Treasures can be found on etsy.com (store name: turnouttreasuresE1) and is a member of NH Made (nhmade.com), the state’s official booster of locally made products.

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603 Navigator “Veil after veil of thin dusky gauze is lifted, and by degrees the forms and colors of things are restored to them, and we watch the dawn remaking the world in its antique pattern.”

— Oscar Wilde, “The Picture of Dorian Gray”

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Photo by Charles Cormier

Events 12 Our Town 14 Food and Drink 18 Small Bites 22 Retail 24

Greeting the Dawn

Sunrise over an iconic lighthouse

Whaleback Lighthouse, which marks the mouth of Portsmouth Harbor, is technically located in Maine waters. However, one of the best places to view Whaleback is from the Great Island Common in New Castle, where this photo was taken. The phenomenon of “sea smoke� that you can see here is caused by rapidly dropping temperatures. On the morning he captured this image, photographer Charles Cormier says it was a not-sobalmy minus 18 degrees. The sunrise was obscured by a giant wall of clouds, but just as he was about to pack it in, the sun burst through, creating an ethereal beam of light. nhmagazine.com | March 2017

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603 NAVIGATOR

EVENTS

March | Picks Branch out with your charity this spring

Steel Chef Challenge March 6, Manchester

Scenes (and eats) from last year’s Steel Chef Challenge

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photos by susan laughlin

Picture your favorite cooking shows.

Seasoned chefs buzz around a kitchen stage competing to make the best dish.

Lucky audience members chow down on world-class food. Superstar chefs appear.

Now, imagine stepping into that world.

This fundraiser for the NH Food Bank puts you in the middle of the action — sans an actual TV crew. A panel of live-cooking New Hampshire chefs provides the entertaining competition, event host and Food Network star Robert Irvine (pictured here) brings the star power, and you play the role of lucky spectator, complete with gourmet meal dreamt up by Irvine and his team. steelchef.nhfoodbank.org New Hampshire Magazine is a proud sponsor of this event.

603 NAVIGATOR

EVENTS

With the weather still too dreary for outdoor fun and holiday philanthropy a distant memory, March is gala season in the nonprofit world. While you could go the black-tie route, we’d recommend having a bit more fun with your charity. Try these six events to support a good cause while having a good time.

12th Annual Heart of the Grape Wine Tasting Benefit March 3, Concord

The pairing of charitable giving and wine tasting may not be novel, but that doesn’t make it any less enticing. This fundraiser for the Concord Hospital Breast Care Center offers three levels of participation: general admission, featuring two hours of tasting from more than 100 wines of the world; V.I.P., with general admission perks plus an extra hour of shorter lines and fancier tipples; and Grape Expectations, which features all of the above plus a hands-on lesson on the science of wine tasting. All that, and you’re giving to charity? Mark off your good deed for the year. giveto.concordhospital.org

Candlelight Masquerade: Gala 2017 March 4, Bedford

If you just can’t resist an old-fashioned gala, then this one at the Manchester Country Club is a good choice. The evening of dinner and dancing (plus silent auction and raffle) benefits the Epilepsy Foundation New England, which supports patients and their families and pushes for research and advocacy for the disease. epilepsynewengland.org

NHSPCA Doggie Paddle Plunge

March 11, New Castle

Thanks to those tear-jerking Sarah McLachlan commercials, we all know the SPCA is good at playing to our sympathies. For this annual benefit, the society’s local branch is playing to a different trait: our tolerance for cold.

Cross your fingers for an early spring and take the plunge into the Atlantic to help the NHSPCA save some four-legged lives — or donate as a “virtual plunger” and stay warm and dry at home. nhspca.org

The CFS SleepOut 2017 March 24, Manchester

OK, so we can’t promise this is more fun than a traditional gala, but it will certainly get you closer to the cause you’re supporting. Participants in this fundraiser for Child and Family Services sleep outside in Manchester’s Stanton Plaza for a night to increase awareness of youth homelessness.

The event has raised more than $300,000 for Child and Family Services in its first two years, and it’s poised to nearly double that in 2017. And if you’re not up for a night under the stars, then you can always donate to a SleepOut team. crowdrise.com/sleepout2017

1 Steel Chef Challenge, Manchester 2 12th Annual Heart of the Grape Wine Tasting Benefit, Concord 3 Candlelight Masquerade: Gala 2017, Bedford 4 NHSPCA Doggie Paddle Plunge, New Castle 5 The CFS SleepOut 2017, Manchester

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OUR TOWN

Sweet Winter Flavors

photo by stillman rogers

603 NAVIGATOR

Sugarhouse at Tamarack Farm in Canterbury

Spend a day meandering along the backroads through the hills north of Concord

BY BARBARA RADCLIFFE ROGERS

I

t’s a rite of spring, even though it usually happens on a damp, blustery day in March, when crocus and apple blossoms seem a long way off. We take the whole family to Tamarack Farm in Canterbury and wait, stomping our booted feet in the wet snow to keep them warm, for the team of horses to arrive pulling a big sleigh.

We climb on and ride through the woods to the sugarhouse. Inside, it’s all steamy, and the smell of boiling sap hangs so sweet in the air that you can taste it. The evaporator is wood-fired, so the sweet steam blends with the fragrance of woodsmoke.

We warm up, sample the syrup, buy a jug to take home and give in to pleas for leafshaped maple cream candy. Like picking our own apples, it’s an annual ritual, and we

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wouldn’t miss it for the world. Unlike some small family maple producers, Tamarack Farm welcomes visitors throughout the sugaring season, not just on Maple Weekend (this year on March 25 and 26). And the horses aren’t just for visitors. This is a horse-powered farm, and the team brings the sap in from the woods, as well as hauling hay in the summer and helping with other farm chores.

Tamarack Farm is not the only maple producer we found while dodging potholes on the backroads. Loudon, the next town over, probably has more maple farms than any other town in the state, with several along Loudon Ridge alone. But we’re exploring Canterbury, so we head to the Canterbury Country Store, a good place to find

out what goes on in town. Just by browsing we learned about a surprising variety of local businesses. The store is well-stocked with Canterbury’s own products.

That’s not surprising, as the store itself is owned by the community, which rallied together to save it from closure some years ago. In the months when farmstands and shops aren’t open, the store acts as the community farmers market. We found jams and jellies, herb blends, handmade soap and garlic jelly from Two Sisters’ Garlic. We also learned about the farm’s annual Two Sisters’ Garlic Festival held at the 1777 Clough Tavern

photo by stillman rogers

Artistic Tile, LLC

Getting up close to the maple sugar process at Tamarack Farm

Farm in September, when the farm sells garlic sets ready to plant for harvest the following summer.

We found locally roasted coffee too.

Unlike Two Sisters’, Granite Ledge Coffee owner Christopher Evans can’t grow his own raw material. He buys top-quality, fair trade, specialty-grade organic beans from farmers in coffee-growing climates worldwide, and tumble-roasts them over a hot fire. He’s come a long way from his first roasting process in an iron skillet, packaged with hand-cut labels. You can buy his premium fresh-roasted coffee at co-ops and at farmers markets in Concord and Boston, as well as at the Canterbury Country Store. You

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603 NAVIGATOR

Smoked Thuringer sausage at Fox Country Smoke House

can also buy the jute bags the beans arrive in, recycled as grocery totes.

From the store, we headed north to find more delectable goodies at Fox Country Smoke House. Their tiny barn-board shop is almost as popular with the girls as the sugar-

house, redolent with sweet smoky aromas and filled with smoked ham, bacon and beef jerky. There’s also garlic and red pepper kielbasa, Canadian bacon, smoked duck, maple breakfast sausages and delicate smoked rainbow trout. With the maple creams long gone,

the backseat crowd settled in with packets of maple beef jerky in hand (and mouth).

If we’d been in Canterbury on a weekday, then we could have stopped for lunch at The Shaker Table at Canterbury Shaker Village, now home of the Lakes Region Community College Culinary Arts Program. Students serve a full sit-down lunch there on Tuesday, Thursday and Friday, even in the winter when the Shaker Village itself is not open. Along with the lunches, The Shaker Table offers culinary workshops that are open to the public. These add to the workshops, hands-on activities and classes offered by the Shaker Village to explore the Shaker traditions of fine crafts and simple living.

We’ll return to Canterbury in the summer, when the Shaker Village is open, along with the farmstands and the shop at Someday Farm. It’s a working alpaca farm, and the shop sells hand-knit alpaca mittens, scarves, hats and socks, along with yarns, felting kits and felted hats. There are also products from the farm’s herb garden, along with jams and jellies — and mustards to go with Fox’s hams. NH

Steaks need to sit for 8-10 minutes after cooking, for ultimate flavor and juiciness.

VISIT US IN NORTH ANDOVER FOR MEAT, PRODUCE, SPIRITS, AND KNOW-HOW.

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FOOD & DRINK

Don’t pass up the crullers at Lil’s Café.

Shoyu ramen with bone broth, pork shoulder, sun noodles, ajitama soy egg and nori

Drive and Dine Over Memorial Bridge

STORY AND PHOTOS BY SUSAN LAUGHLIN

B

ridges can be a stopping point or a link to another opportunity. Memorial Bridge in Portsmouth, with its iconic vertical-lift system, was replaced and opened again in 2013. It’s way past time to walk, bike or drive across it via Route 1 to see what’s happening in downtown Kittery, Maine.

Years ago, Kittery Foreside, which is located right along the Piscataqua River, was the center of commerce. Today, it’s just a few blocks lined with modest historic buildings

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nhmagazine.com | March 2017

on a bend in the road. Some may only know Kittery as a map pin on the way to Maine attractions or the outlets, but magic is happening in this little corner — not through luck, but because of concerted efforts by those who love the Foreside and are working on its reinvention.

Michael Landgarten, owner of the iconic Bob’s Clam Hut on Route 1 Bypass in the heart of the outlets, bought a former bank building/Masonic lodge in the heart of Fore-

side about four years ago. He and like-minded folks were seeking to keep the area “special, gritty and, like bread, accessible to everyone,” he says. They didn’t want luxury condos — they wanted the holy grail for urban planners: a vital, walkable downtown.

That downtown is now home to no less than nine outstanding restaurants and cafés — each a worthy destination. Kittery can also claim two new establishments on Badger’s Island as part of the amour. And let’s face it, that island is only in Maine due to Colonial politics — we should have annexed it years ago.

The first eatery to open in the former bank building, now called 7 Wallingford Square, was Lil’s Café. Landgarten named the café after a much-beloved waitress at Bob’s Clam Hut. It’s now the social hub of Foreside, with killer crullers (developed by pastry chef Jennifer Woods, who worked with Lydia Shire), great coffee and aromatic baguettes. The space is sunny and welcoming, and I was quickly given a grand tour of the building by two regulars who love the place as much as Landgarten does.

Seems the seed to the development of a great downtown is a place to talk about it. A unique feature of the café is the Vinyl Vault.

It’s the bank’s vault, which was repurposed for the curated LP collection owned by Landgarten and fellow music lover Mark McElroy. LPs range from classic early ’60s tunes to lesser-known ’80s music. The prices are reasonable too.

My companions for the day, Keith Sarasin of The Farmers Dinner and Executive Chef Chris Viaud of the soon-to-open Cabonnay in Manchester, took an inside hallway to

FOOD & DRINK

Anju Noodle Bar, a casual restaurant that opened shortly after Lil’s was created. Along the way, we were shown The Wallingford Dram, a new classic bar venture by Julian Armstrong and Michael Pazdon. Our guides were contractors who completed the build out. The small bar with dark wood evoked a classic barscape, and our trio made a compact to come back when it opened at 3:30 p.m. It was noon now and time to explore the menu at Anju.

Co-owner Armstrong was inspired to bring healthy food to the area after the success of his fermented foods company SonMat. Kimchi, Korean fermented cabbage, is at the heart of Anju, and it’s the perfect way to start the culinary journey here. It’s spicy but not too spicy, and tastes fresh even

They wanted the holy grail for urban planners: a vital, walkable downtown. though it stews for weeks while developing a nice dose of probiotics to help aid digestion.

It’s an Asian recipe for health and has become quite trendy in restaurants. Of course, it needs to be lacto-fermented and not just a quick-pickle, a totally different animal with a similar piquant taste. Anju, which means “‘place to drink with food’ in Korean,” according to Armstrong, is just that. In my estimation, it’s a place you could eat every day or night with healthy-ish offerings, including pork buns and ramen noodles that sop up their house-simmered bone broth. Flavors run the gamut with plenty of umami for interest. A fun dish is the halved 7-minute egg soaked in soy, mirin and sake for that 1,000-year-old-egg look floating in the ramen. Armstrong adds a nice selection of local beers and a collection of wines that are nitrite-free and organically produced.

After watching the chef scoop up bone broth that simmered overnight, hang freshcooked noodles in wire mesh baskets above the range and create omelet-style eggs in the oven for tamago while the garde manger

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A SPIRITED COLLECTION OF GOOD TA S T E A N D G R E AT VA LU E

FOOD & DRINK

Jefferson’s Bourbon Honors Heritage, Pushes Boundaries

added the finishing touches, we started to pack up.

Next we wandered into Folk, a local collective for artisans. Next door was MEat (Maine Meat), a whole-animal butchery.

Both are tenants of the renovated bank building. MEat is first of its kind in Maine.

Owner Jarrod Spangler was inspired by Old World butcher shops, and he’s dedicated to sourcing locally and using all parts of the animal. Here you’ll find lamb, beef, pork and chicken, fresh from the farm and cut to order if asked. If you are not in the market for an armful of soup bones or steaks, then take home their house-smoked and cured deli meats. The deli case is unlike any other in the region.

Across the street are more interesting storefronts. This corner in Kittery has really come alive. One hundred feet away, we noticed a restaurant call B.O.K. It was closed for the day, but owner Bill Clifford was happy to talk. Turns out he’s the waitstaff, head chef and bottle washer. B.O.K. stands for Bill’s Original Kitchen, and by his own account, he’s unique for running a full-service restaurant single-handedly.

By doing dry runs in his garage and timing service demands, he knew he couldn’t handle 20 seats, but he could work with 16. He trained at the Culinary Institute of America and worked in Boston restaurants and in the institutional food industry.

Restaurateur Corey Fletcher Brings Revival to Concord

Kittery Foreside Restaurants

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7 Wallingford Square Building Lil’s Café

Breakfast, lunch daily lilscafe.com

Anju Noodle Bar

Lunch and dinner daily (except Monday) from noon anjunoodlebar.com

nhmagazine.com | March 2017

Maine Squeeze

Fresh smoothies and juices in former space for the drive-thru teller Open year-round.

8 a.m. to 2:30 p.m., daily mainesqueezejuicecafe.com

Other Foreside Restaurants Anneke Jans

60 Wallingford Square Dinner nightly at 5 p.m. annekejans.net

The Black Birch Kitchen & Drinks

2 Government St. Bar opens at 3:30 with limited menu.

Regular menu at 5 p.m.

Closed Sundays and Mondays theblackbirch.com

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He claims to make the tastiest lobster roll around using precooked lobster from Taylor Lobster down the street, and his pot roast burger is on its way to legendary status. Yelp diners seem to love him, so if you arrive and he’s in the kitchen, then just read about his concept. It’s framed and hung to the left of the door. Clifford will be with you shortly.

Meanwhile, survey the day’s menu penned on presentation paper hung on the wall.

Next stop was The Black Birch — if only I could find it. Seems they love to underplay their location. Looking squarely at a municipal building with a hand-painted birch tree on the glass door, I assumed we’d arrived.

Indeed, the bureaucratic façade faded away, and we were swept into a hip bar with hip lighting, a hip menu and vinyl spun by the hip bartender. You may be sensing a theme.

Bless the hipsters — it’s a nice combination.

The bar offered intelligent cocktails, and the bar menu was very interesting. We cut to the chase and ordered the duck confit poutine.

We loved our drinks, and the fries were addictive. Knowing that Wallingford Dram was next on the agenda, we decided not to wait until the promising, on-point menu appeared at 5 p.m. The place is certainly a wonderful stop (come early) and was drawing folks over the bridge even before 7 Wallingford Square added steam to the momentum.

Once settled in the comfy confines of the dark, rich, wood-lined bar at Wallingford

B.O.K.

The Wallingford Dram Opens at 3:30 p.m.

Limited food menu thewallingford.com

MEat

Whole-animal butchery and deli sandwiches Hours vary. memeat.com

On Badger’s Island

Blind Pig Provisions

Bill’s Original Kitchen 1 Government St. Open for lunch and dinner.

Days vary with the season. billsoriginal.com

2 Badger Island Tavern fare, open for lunch and dinner daily.

(Run by the owners of The Kitchen in Portsmouth) blindpigmaine.com

Tulsi Indian Restaurant

The Pointe

20 Walker St. Opens nightly at 5 p.m.

Sunday brunch, closed Monday tulsiindianrestaurant.com

31 Badgers Island West Open at 4 p.m. for dinner, Tuesday through Saturday.

Hours and days may change with the season. thepointerestaurant.com

FOOD & DRINK

Cocktails and vinyl records spun by the bartender at The Black Birch Kitchen & Drinks

Dram, we were taken in by the promise of cocktails listed in a booklet menu. It is a beautiful read. I ordered the Dame Shrub with gin, Maine hemlock garnish, rosemary-pear shrub, lemon, ginger and seltzer.

It was as refreshing as it sounds and has been a staple on the menu since opening day about a year and half ago. All infusions and tinctures are house-made and add that certain something that elevates a drink above the humdrum. A good drink can be great, but a great drink is an occasion.

Fortified, we walked our way to the last scheduled stop, Tulsi Indian Restaurant. There is something about Indian spices when freshly toasted and ground that adds amazing flavor to a variety of menu items. It’s that wonderful fresh taste we found at Tulsi, from the naan bread with herbs to the mussels scented with coconut to a universe of curries. Chef Raj Mandekar does not limit the menu to a specific regional Indian cuisine, but instead is inspired by cuisine from

603 NAVIGATOR across his home nation, adding a bit of New England flair on whim. It turns out that yes, man could live on bread alone, if it’s from a tandoor oven. Tulsi is the kind of place to order wildly; the servers will guide you through the menu, and the kitchen can spice to taste on most items. Even if you get enough to take home, you’ll soon want to come back for more. That’s a guarantee.

Anneke Jans, a solid, contemporary American bistro near the waterfront, may have been the first spark to ignite Kittery Foreside as a dining destination about 12 years ago. Maybe that’s the urban planning key. Encourage that great restaurant, draw the talent, and the hip dining crowd will come. And then investors and talent will follow. Landgarten’s goal is to keep Kittery Foreside an accessible destination — a walkable downtown. When I mentioned that Foreside must have parking issues in summer, he replied simply, “That’s why we have feet.” If your boots are made for walking, then start in Portsmouth, cross Memorial Bridge, stop in at The Pointe on Badger’s Island for a drink on the deck, take in the great views, and finally explore Kittery Foreside. Foot joy, indeed! NH

nhmagazine.com | March 2017

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FOOD & DRINK

Small Bites Food news from around the state by Susan Laughlin

For the Sake of Sake It’s more versatile than you might think

Blue Current Brewery It’s time to explore the world of sake, the national drink of Japan. It’s wine-like in its complexity, but made from rice and brewed like a beer. Maine resident Dan Ford, while looking for a business opportunity, decided to pursue his love of sake and built a sake brewery in Kittery, Maine (bluecurrent.net). To his credit, after only a year or so into the process, he received a gold medal at the London Sake Challenge, even besting Japanese makers at their own game.

He knew where he wanted to go with flavor profiles, and he’s now one of only 100 certified sake professionals (CSP) in the world.

Ford uses rice grown in California that is then highly milled in Minnesota for a purer flavor and a historic yeast strain. If you have only tried that hot sake in tiny cups, then try again.

Sake can be served like a white wine, and pairs well with Asian foods, cheeses and chicken dishes. It’s best served chilled.

If you have not yet acquired a taste for the drink, then use it in a mixed drink. Try this one: 2 parts sake, 1 part St. Elder Elderflower Liqueur, 1 part fresh lime juice. Shake with ice, strain and serve.

Hop over the Maine-New Hampshire border for some locally made sake at Blue Current Brewery in Kittery.

Restaurant News

Wilton Waltz: Gary’s Harvest Restaurant has moved to the former Roam space at 33 Main St. across from the theater. The former Gary’s space at 944 Gibbons Hwy. is now Oliver’s Restaurant, open for breakfast and lunch.

Meanwhile, Jorge Arrunategui has opened Sky Bridge Café at 10 Main St. with his signature paella, which he sold as a street vendor during Concord Arts Market days. He still caters paella with his huge paella pan. skybridgecafe.com Brazo in Portsmouth closed on New Year’s Day and was purchased by Jeff Goss, who will reopen the space as The Clipper Tavern. Radici also closed on New

22

nhmagazine.com | March 2017

Year’s Day, but has reopened as Braise. The menu includes classic meals such as duck sausage cassoulet, braised chicken, curried lamb shank and a cast iron burger. braiseportsmouth.com Chef Corey Fletcher has opened Revival Kitchen & Bar in Concord. See “Dine Out” on page 92 for more.

N’awlins Grille in Manchester has changed hands and will become a Mexican restaurant. Liu Vaine has opened Milk & Honey Juicery and Café in Manchester as a healthy juicery with house-made nut milks and whole-grain vegan bowls. 889 Elm St., milkandhoneymanchester.com The Flight Center Beer Café, offering more than 40 local beers on tap, opened in Nashua. Facebook for details.

Event of the Month

-31

Restaurant Week, March 24

stateMore than 100 restaurants erent diff wide will offer something -fixe to diners with special prix at nus me lunch and dinner a great different price ranges. It’s you chance to visit restaurants their have missed and to sample to desofferings, from appetizer — there it of sert. Make a weekend re too. are lodging specials out the restaurantweeknh.com

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Voting takes place online only.

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June 15 at Northeast Delta Dental Stadium.

Details at bestofnh.com.

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603 NAVIGATOR

RETAIL

Throwback Brewery 7 Hobbs Rd., North Hampton (603) 379-2317 throwbackbrewery.com

Maple for Adults

Leave the candy to the kids — enjoy your maple syrup infused with a grown-up beverage

BY ERICA THOITS Dulce is a delicious way to warm up on a cold March night. This white wine is made from the aromatic Vidal hybrid grape, and then it’s spiced with cinnamon, vanilla and pure New Hampshire maple syrup. It’s fermented over spices, so expect strong flavors and aromas. Purchase it at LaBelle’s beautiful tasting room and retail shop that’s located at the Best of NH award-winning vineyard in Amherst.

LaBelle Winery 345 Route 101, Amherst (603) 672-9898 labellewinerynh.com

Zorvino Vineyards 226 Main St., Sandown (603) 887-8463 zorvino.com

For wine drinkers, Zorvino Vineyards in Sandown created Mapplez, an apple wine with a hint of local maple syrup. Sample and purchase at their beautiful winery tasting room along with their selection of other fruit wines, red and white grape wines, blends and dessert wines.

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nhmagazine.com | March 2017

courtesy photos

The Maple-Kissed Wheat Porter from Throwback Brewery in North Hampton is a smooth, velvety brew that won’t make your teeth ache. They call it “maple-kissed” for a reason — there’s just enough local maple syrup to impart nice flavor without making it too sweet. You can find it in some specialty beer stores or go direct to the source. Throwback’s brewing operations and brewpub are located in a gorgeous renovated barn on a historic farm.

603 NAVIGATOR

RETAIL

The NH Maple Wheat from Beara Irish Brewing Co. is a refreshing wheat beer with a sweet aroma. They use real New Hampshire maple syrup for this not-at-all-sweet beer. Find it at the tasting room and in select specialty stores.

Beara Irish Brewing Co. 2800 Lafayette Rd., Portsmouth (857) 342-3272 bearairishbrew.com

Mead is wine made from honey, but despite its source, it isn’t sweet. Sap House Meadery in Center Ossipee has a sugar maple mead that blends local honey and maple syrup. Again, you’re expecting sweet, but it’s really not.

It has hints of caramel, apple cider, honey and a light touch of maple. This award-winning variety is delightful. You can find Sap House meads in some specialty shops, but you really should visit the new Mead Pub or stop in for a tasting and tour.

You’ll have to make the trip for this one as Woodstock Inn, Station & Brewery doesn’t bottle this seasonal and specialty brew. The Kanc Country Maple Porter is a dark, full-bodied porter with real maple syrup. It’s silky, smooth and well worth the drive.

Plus, the Woodstock’s Best of NH award-winning restaurant is a great place to enjoy a burger along with your beer.

Sap House Meadery 6 Folsom Rd., Center Ossipee (603) 539-1672 saphousemeadery.com

courtesy photos

Woodstock Inn, Station & Brewery 135 Main St., North Woodstock (603) 745-3951 woodstockinnnh.com

2 Boston Irish Comedy Tours: St. Patrick's Comedy Gala!

Friday, March 17, 2017 • 8pm

Lebanon Opera House, Lebanon, NH

Presented by Cuzin Richard Entertainment Associates and The Boston Comedy Festival

Three Boston Irish Comedians Headliners: Jim McCue, Joey Carroll, Jimmy PJ Walsh, and Guest Host Paddy O'Furniture!

Surprise Special Guests!

Saturday, March 18, 2017 • 8pm

The Music Hall, Portsmouth, NH Presented by Seacoast Asset Management, Inc. in conjunction with Cuzin Richard Entertainment Associates and The Boston Comedy Festival.

Three Boston Irish Comedians Headliners:

ASSET MANAGEMENT, INC.

Jim McCue, Joey Carroll, Jimmy PJ Walsh, and Guest Host Paddy O'Furniture!

Two Step Dancing Groups: Murray Academy and New Hampshire Irish Dance!

TIX: $30-$35 www.lebanonoperahouse.org

TIX: $33-$38 www.themusichall.org

Benefiting: NH Milk Producers Emergency Relief Fund

Benefiting:

New Hampshire

Department of Agriculture, Markets & Food

New Hampshire Irish Dance

Connolly Celtic Dancers

Jim McCue

Joey Carroll

Jimmy PJ Walsh

Murray Academy

For more info: www.bostonirishcomedy.com

Portsmouth Sponsors: Newcastle Technologies The Blue Mermaid Restaurant Sheraton Harborside Hotel The Dolphin Striker Restaurant The Sound Beara Irish Pub Southport Printing Coughlin, Rainboth, Murphy and Lown, P.A. Kent Creative

Cuzin Richard Entertainment Associates/CREA • www.cuzrichard.com • 866-430-1789 Toll Free nhmagazine.com | March 2017

25

603 Informer

“When we try to pick out anything by itself, we find it hitched to everything else in the universe.” — John Muir

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nhmagazine.com | March 2017

Photo by Joe Klementovich

Outsider 28 Politics 30 Artisan 31 Blips 32 Review 33 Out and About 34 First Person 36

Cold Science Studying how ice storms affect our forests

Ice storms might look fantastical, but they have major destructive power. To study how forests respond to these icy conditions, researchers at the Hubbard Brook Experimental Forest in Grafton County create artificial ice storms in designated forest plots.

By using high-pressure fire hoses to coat everything in ice, they can study growth rates of trees and other plants, interactions with invasive species, and how elements such as carbon and nitrogen cycle through the ecosystem. They are also working to quantify the relationship between the thickness of ice accumulation and the amount of downed wood and damaged trees. So why bother with all that? Ice storms could become a big deal in our changing world. As our climate continues to warm while short-term weather patterns still bring blasts of arctic air into the region, ice storms are expected to become more frequent and more severe. Research can help us better prepare for the future.

Left: Graduate student Wendy Leuenberger measures ice accumulation.

Above: Fire hoses create icy conditions. nhmagazine.com | March 2017

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603 INFORMER

OUTSIDER

The thrills, chills and spills of pond skimming are a spring tradition.

Splish Splash

Spring skiing brings a different kind of fun

BY MARTY BASCH

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nhmagazine.com | March 2017

stance in the middle of your skis or board will allow you to spread the workload over your whole body.”

Do your thighs burn?

Waterhouse says tired thighs are caused by being slightly behind on your boards making that part of your leg work harder.

“A strong core and balanced stance will allow you to deal with these conditions more easily,” he says.

Waxing your boards helps, and so does choosing your line as the snow starts to soften and then get sticky.

“Look for the shadows,” says Nagle.

“Skiing in the shade gets you more speed.”

Plus, tighten your stomach for better control, he advises.

Then there are the bumps, a minefield for some, a glorious graceful groove for others.

“Approach the bumps with joy,” says

Longer days and lighter, colorful clothing are part of the spring skiing scene.

Nagle. “As time goes on, the moguls get soft.

They become like cushions.”

Waterhouse suggests new bump skiers and riders cross the bump field first to get an idea what’s ahead, and then imagine a staircase. As you get used to the bumps, over time, that imaginary staircase will shorten.

“The skier or rider will need to bring solid short-turn mechanics with them to the bumps,” says Waterhouse. “The ability to change the size and shape of the turn is also an important skill to develop.”

Of course, a lesson is helpful too.

Then hit the soft bumps. Cannon’s plunging Front Five attracts spring experts, particularly the moguls on Paulie’s Folly. Feel the

photo courtesy of cannon/skinh

“S

pring is probably the most social time of the season,” says Chuck Nagle, Cannon Mountain ski school supervisor. “Winter is effectively over. People are hanging out on decks, enjoying the sun and not having to wear everything they own. It’s freedom.”

Though spring brings out the freckles, it also has its challenges as snow surfaces change with the sun, going from a morning frosty carpet to delightful late-morning butter and often ending with an afternoon glop of lumpy gravy.

“Dealing with changing snow conditions is a big part of spring skiing and riding,” says Nate Waterhouse, ski and snowboard school director at Attitash Mountain Resort/ Wildcat Mountain. “The day may start with perfect conditions, and as the sun gets higher and more people use the trails, the piles start to develop. Maintaining a balanced

603 INFORMER

OUTSIDER

“Spring is probably the most social time of the season.

Winter is effectively over. People are hanging out on decks, enjoying the sun.”

photos courtesy of wildcat

— Chuck Nagle

rhythm on Wildcat’s Lift Lion across from Mount Washington or under the lift on Grandstand at Attitash. Some trails are half groomed, half bumped up, such as True Grit at Waterville Valley Ski Resort. Show what’ve you’ve got on Upper Flying Goose at Mount Sunapee Resort or Upper and Lower Flume on Loon Mountain’s North Peak. Koessler at Cranmore Mountain rarely sees grooming. For something different, try the glades off the Telegraph T-Bar at Bretton Woods.

In spring, the backcountry also beckons from beyond the chairlifts. The Granite State is home to a northeastern rite of passage — the legendary Tuckerman Ravine. The glacial cirque on Mt. Washington’s eastern shoulder is a mecca for the masses with an alpine stage showcasing everything from fluid expert skiers and riders to ill-prepared, clueless fools who really have no business making the attempt.

Historic Tucks contains a bounty of narrow-to-steep challenging runs with names like Hillman’s Highway, Left Gully and The Chute. It first gained fame during the Inferno races of the 1930s, which attracted top racers of the time.

Backcountry brethren, with all their equipment and necessities, hike in some 3 miles along the Tuckerman Ravine Trail from the Appalachian Mountain Club’s Pinkham Notch Visitor Center to the ravine’s base. Then they have to hike up the run to finally ski down. There are high-

Spring skiing can be a bit more difficult as the sun hits the snow, but it’s definitely no less fun.

stakes risks, including avalanches, undermined snow and errant car-sized falling ice.

Though by April the height of avalanche danger has passed (hence its popularity come spring), checking the Mount Washington Avalanche Center’s advisories is a must.

So is a rigorous exercise regimen.

“You have to be in great physical condition,” says Nagle. “The mountain doesn’t care if you’re tired. You don’t have to be the greatest skier in the world, but you have to be in great shape.”

To extend the Tuckerman experience, or enter into it via a more benign pathway, descend along the winding Sherburne Ski Trail from the Hermit Lake shelters near the ravine to the center’s parking area. Originally cut in 1934, the 2.4-mile long Sherbie trail is like an ungroomed blue square trail.

“Stay within your comfort and ability levels,” says Waterhouse. “Ski and ride what you like and don’t let peer pressure put you in a situation that you are not able to handle. Use your head and enjoy your time out there.”

Think maybe a goofball event is more your style? Whether participating or watching from the sidelines, which can sometimes be wet, the thrills, chills and spills of pond skimming is another rite of spring. Sink or skim, skiers and snow-

boarders must navigate a chilled man-made pond for bragging rights.

Tips? Wax the boards, keep your weight back and get some speed.

Pats Peak hosts a pond skim on March 18.

Who knows what can happen at Gunstock Mountain Resort’s Spring Thing Weekend from March 18-19. Break out the swimsuits for the slush pool during the 30th Annual Beach Party at Bretton Woods on March 25. On March 26, make the trek to King Pine in East Madison for its pond skim and beach party.

The wet-and-wild 19th Annual Slush Cup is a perfect April Fools’ Day event at Mount Sunapee, as is Waterville Valley’s Last Run Luau Pond Skim. April 8 offers two great events: Get a poolside seat a few feet from the Octagon Lodge for Loon’s Slushpool Party and Wet Tug-of-War, or head to Cannon for the Blizzard Splash Pond. Wear a costume to get in the spirit at Wildcat’s Pond Skim, happening April 15.

So grab a positive attitude and swing into some sweet, sugary spring snow. NH

More Info skinh.com mountwashingtonavalanchecenter.org nhmagazine.com | March 2017

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POLITICS

illustration by peter noonan

603 INFORMER

The Bigger Picture

Changing the Electoral College would make NH voters less powerful

BY JAMES PINDELL

T

o say the 2016 presidential election was weird is an understatement.

But to suggest that New Hampshire should amend the critical role it plays in the election, as some locally have suggested, is absurd.

In Concord, the four members of the state’s Electoral College gathered inside the Statehouse to take part in a ceremony that had lots of pomp — and, for this year, a lot of consequence.

In December, the Electoral College members voted for Democrat Hillary Clinton. As they did so, one of the Democratic electors suggested that the state look into stripping power from the body. Days later, three Republicans proposed state legislation that would bring about the biggest change in how the Electoral College runs since 1880.

Both ideas are not in the best interest of the New Hampshire voters.

As it stands, New Hampshire voters are probably more powerful than residents of any other state. There are three reasons for this: the state’s even political split between the parties, the first-in-the-nation presidential

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primary and the Electoral College.

To recap, under the Constitution, voters on Election Day don’t actually elect a president.

They elect 538 presidential electors nationwide to the Electoral College, whose members meet roughly a month later. It is then, if one candidate reaches a majority of the vote, that a president is elected.

The Electoral College system means that the presidential election is actually 50 different state elections, some more interesting than others.

Lately, there are about a dozen states where the presidential campaign is very interesting.

New Hampshire is the smallest of those dozen swing states that are viewed as up for grabs for either political party every four years.

This means that, on a per capita basis, New Hampshire voters have more power than any state in the nation.

Yet the Democratic elector Dudley Dudley looked at the results of the 2016 presidential election and didn’t like the final outcome.

Donald Trump became the fifth person to lose the popular vote but win the presidency due to the Electoral College.

Since Clinton won the national popular vote, Dudley wants state lawmakers to consider tying the state’s Electoral College votes to the national popular vote. (Legally, every state can decide for itself how it wants to allocate their Electoral College votes.)

Three Republican state representatives, led

by David Murotake of Nashua, saw the 2016 election results differently. Clinton narrowly won New Hampshire overall, but she lost one of the state’s two congressional districts. Under New Hampshire’s current winner-take-all rules on the Electoral College, she was awarded all four of the state’s Electoral College votes.

Murotake’s bill would have the Granite State join Maine and Nebraska in awarding two electoral votes for the statewide winner and then one per congressional district. If this had been in place during the last election, Trump would have received one vote in the state.

Changing how New Hampshire conducts its Electoral College is not something that should be undertaken just because of the outcome of a particular election. There is a bigger picture.

For us, it’s live with the Electoral College or die in irrelevance. NH

603 INFORMER

ARTISAN

Nature Study Illustrating the world around us

BY SUSAN LAUGHLIN

Originals from the book, $350 to $400, or 8-by-10 signed archival prints, $25 and up for larger sizes

courtesy photos

snakes and green frogs are not actually green? Rather, tiny spots of yellow and blue pigments appear as green.

Patterson spends the winter in his backyard studio, warmed by a wood stove, researching and sketching wildlife. He paints in layers of acrylic, often just leaving a thin wash where appropriate. But before he starts, he stains the paper with coffee. “I love the look of old scientific illustrations and masters like Audubon,” says Patterson. Indeed, his work is as richly detailed as the masters who worked about 200 years ago.

Besides his nature illustrations, Patterson has been creating three-dimensional sculptures of birds out of bass wood, complete with feathers cut from paper and covered with a mat acrylic medium for permanence.

Prints are available on Patterson’s Etsy site, StoneridgeArtStudios. Starting April 14, and continuing for three weeks, illustrations from his latest book will be on display at the Harris Center in Hancock. A book signing is scheduled for 11 a.m., April 22, at Toadstool Bookshop in Peterborough. NH

W

hat’s the first sign of spring? To Matt Patterson of New Ipswich, it’s the sweet, incessant sound of peepers coming out of hibernation during the first spring thaw. Or maybe it’s the ducklike call of the wood frog after awakening from its deep freeze.

Even as a kid, Patterson loved both nature and painting pictures. His father was a biology teacher and was always bringing wildlife home. Now, as a wildlife illustrator, he gets to roam the woods for research. “It’s an excuse to go outside,” he confesses.

Patterson’s first book illustrations were done for his father’s “Freshwater Fish of the Northeast.” Research was fishing together, and the book won awards for artistic merit.

His most recent body of work is 83 illustrations for Alvin R. Breisch’s “The Snake and the Salamander: Amphibians and Reptiles from Maine to Virginia.” Almost half of the creatures can be found in New Hampshire if you walk through the woods, look under rocks or join a Salamander Crossing Brigade.

The book is peppered with interesting facts.

For instance, did you know that some green

How did the salamander cross the road? With help from a Salamander Crossing Brigade member. Learn how you can help salamanders navigate dangerous roads during their migratory journeys to vernal pools. Training is available this month at several sites in the Monadnock Region. For more information, contact the Harris Center at harriscenter.org.

Find It

Matt Patterson Stoneridge Art Studios New Ipswich (603) 721-6221 | mpattersonart.com mpatter3@gmail.com nhmagazine.com | March 2017

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603 INFORMER

IN THE NEWS

Blips

courtesy photos

Monitoring appearances of the 603 on the media radar since 2006

Memories that will “Live long and prosper”

A local filmmaker explores “Star Trek” icon Leonard Nimoy’s legacy

BY DARREN GARNICK

O

n the 50th anniversary of the birth of “Star Trek,” Sanbornton native Kai de Mello-Folsom is playing a key role in preserving the legacy of Mr. Spock.

A familiar face on the New Hampshire theatre scene (he just wrapped up performing in “Fiddler on the Roof” at Plymouth State University), de Mello-Folsom is the co-producer of “For The Love of Spock,” a new documentary on the life of actor Leonard Nimoy, who died in 2015. The film contains plenty of juicy “Star Trek” tidbits, but goes far beyond the nuances of wearing pointy Vulcan ears and firing off witty one-liners to William Shatner.

“People tend to associate Leonard with just one thing,” notes de Mello-Folsom. “Few realize he was a talented photographer, director and writer as well. To realize how he was able to step outside his celebrity and succeed at many things is really inspiring — especially to me as a multihyphenated performer-producer-artist.”

The documentary uses Nimoy’s own voice

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Adam Nimoy (left) helps his dad, Leonard Nimoy, put on his Vulcan ears.

through a mutual contact at the Sundance Film Festival — will soon become more permanent.

Their next project is a documentary examining the underappreciated “Deep Space Nine,” which he says is known as the “black sheep of the ‘Star Trek’ family.” Stay tuned!

“For The Love of Spock” is the opening-night film of the New Hampshire Jewish Film Festival, screening at 7 p.m., Thursday, March 23, at Walker Hall, Southern New Hampshire University in Manchester. For the full 2017 NHJFF lineup, which also includes comedies, dramas and international films, visit nhjewishfilmfestival.org. NH

from his audiobooks — he had two autobiographies, “I Am Not Spock” (1975) and “I Am Spock” (1995) — to push along the narrative. Among the stories is the origin of the Vulcan split-fingered hand greeting: It was inspired by his childhood rabbi making a similar gesture during prayer and resembles the Hebrew letter “Shin,” the first letter of Shalom or peace.

De Mello-Folsom, who grew up fascinated by “Star Wars,” not “Star Trek,” promises the film will appeal to non-Trekkies too.

“I was most captivated by the personal story of [director] Adam Nimoy and how he struggled with his relationship with his famous dad.

This is very much a father-son story that resonates far beyond the show.”

His accidental foray into TrekKai de Mello-Folsom (left) and director Adam Nimoy display the Vulcan salute. kieland — he and Adam Nimoy met

603 INFORMER

Review (Stuff worthy of your time and treasure or we wouldn’t bother with it)

Music for Mud Season

We asked our guest reviewer, Rob Azevedo, to offer some musical first aid for anyone with a bad case of the March muck. On his list of sure-fire remedies are two CDs and one tribute concert.

Bradford Bog People “Fully Peated”

From beneath an old tarp held up by a few tough branches, with a pile of wet wood burning before them, the old-time music of the Bradford Bog People fills the edges of the oncoming night for the weary men camped riverside.

The pelt hunters soon rise up out of their damp huts, sore-boned and hungry, and head towards the fire and Woody Pringle’s banjo while the vocals of Beth Eldridge and Tii McLane blend into one on their CD “Fully Peated.”

“Say Darling Say” warms the hunters’ necks and bellies, pulling them away from the toil and trade. It’s a song from 1928, and the Bradford Bog People’s rendition is delicious, like a plate of mush and corn. “Poor Howard” and “Lazy John” inspire the hunters to the kick at the mud and dance with their muskets and furs. “All My Tears” hits the men in the gut, bringing heavy hands to their faces, back to a place they used to be.

The music of the Bradford Bog People, who plan to release their latest effort, “People of the Bog,” in April 2017, will inspire you to break open a barrel of grain now and again and dance with the past, the future, and the promise of a warm night’s sleep.

Walker Smith “Great Divide”

Sounding like he’s singing from the backside of a hand-cranked phonograph, songwriter Walker Smith opens his new record, “Great Divide,” with a minute-and-half-long intro that could easily take place in a dime store record booth somewhere out in the Great Plains.

A strong image is set by Smith, 32, who over the past five years has become a true standout in the New Hampshire music scene. His voice is butter, just about as smooth as it gets. He works his tail off to be heard. His lyrics are big boy lyrics, fully realized, bursting with intelligence.

The title track comes at us in the shape of a traveling song, and it gets you moving, begging not for space but for some closeness gone missing. An anxious lover wonders if it’s all worth it, working to relive the past yet again. Smith advises her, “When you find it hard to breathe, drive east from the Great Divide.”

“Great Escape” is a sweet little rocker, with echoes of Bruce Springsteen bleeding through it. Smith’s best song to date, in my opinion.

The sound of a band backing him with steady drums, the build-up, the conviction, the strong lyrics, Smith letting go, singing hard, putting out the passion.

Rob Azevedo of Manchester is the host of “Granite State of Mind” on 95.3 FM WMNH Fridays at 6 p.m. and Thursdays at 7 p.m. on WKXL 103.9 FM. He also writes a regular music column for the Concord Monitor.

Waltzing with the Stars

“The Last Waltz” is a great rock documentary celebrating the last concert ever by The Band.

It took place Thanksgiving Day in San Francisco, 1976. The great director himself, Martin Scorsese, filmed it.

What came out of that night was one of the most remarkable evenings in music history. Bob Dylan, Van Morrison, Joni Mitchell, Muddy Waters and many other music legends performed songs with The Band that night.

Every song seems to mean something to someone. Wild songs, stoned songs, blues songs, salty songs. On that night in Frisco, every song was a stinger. And since last summer, 20-plus musicians from all parts of New Hampshire have built a show around that very night, billing itself as “Songs from the Last Waltz.”

The bands let me tag along and emcee the event because, well, I’m a disciple of “The Last Waltz.”

Each artist puts their own spin on a Waltz tune and then delivers it with reverence, owning it. They perform as a group, trios, duos and solo performances, covering the same songs that made that night so special. NH “Songs from the Last Waltz” comes to the Jewel Music Venue on March 11 at 8 p.m. Tickets are $10. nhmagazine.com | March 2017

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603 INFORMER

SCENE

Out and About Snapshots from some recent events of note

1/21 The New Hampshire Theatre Awards

The 15th annual New Hampshire Theatre Awards ceremony was held at the Capitol Center for the Arts in Concord, with the after-party happening in the center’s Governor’s Hall and Kimball House. Each year, this celebration showcases the state’s remarkable achievements and exceptional talent in locally produced theatre.

New Hampshire Magazine is a proud sponsor of this event.

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photos by p.t. sullivan

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1 From left: Dale Byrd, Stephanie Byrd, Crystal Middleton and James Middleton 2 The Winnipesaukee Playhouse Education Department performs a song from “Carrie The Musical.” 3 Caity Glover and Mitch Fortier 4 Carolyn Kirsch won awards for both writing and acting in her new play “The Waltz,” which had its world premiere at the Winnipesaukee Playhouse in Meredith. 5 John-Michael Breen and Kelley Davies 6 Eric Skoglund admires his award for best supporting actor in Amherst PTA’s “Shrek.” 7 Phillip Laks and Alicia Chouinard 8 NHTA board members Ellen Desmond and Rick Broussard, editor of New Hampshire Magazine

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603 INFORMER

SCENE

1/26 The Winter Wine Spectacular

photos by susan laughlin

The 14th annual Winter Wine Spectacular, to benefit Easterseals NH, was held at the Radisson Hotel in Manchester. The evening featured wines from around the world, a silent auction and food from local restaurants. The tasting gala was the cap to New Hampshire Wine Week, a series of events hosted by New Hampshire Liquor & Wine Outlets. New Hampshire Magazine is a proud sponsor of this event.

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1 Winemaker Claudio Viberti of Viberti Giovanni in Barolo, Italy 2 Chef and Magic Restaurant Group owner Scott Ouellette 3 Ashley Martineau of Southern NH Wine & Spirits

1/25 The New Hampshire Home Design Awards

The New Hampshire Home Design Awards, held at the Manchester Country Club, is a program that honors and celebrates excellence in home design and the creative use of materials in new, remodeled and historic residences. New Hampshire Home and New Hampshire Magazine are both part of McLean Communications.

1 Doug Dimes of presenting sponsor D.R. Dimes American Furniture 2 From left: Nicole McNeal, Lisa DeStefano and Rachel Smith of DeStefano Architects 3 From left: Tal Hauch of McLean Communications and Brad Framson of event platinum sponsor Ferguson Bath, Kitchen & Lighting Gallery 4 From left: Makena Herget of Makena Herget Interiors, Allison Judkins of Seasonal Specialty Stores and David Whalen

photos by wendy wood

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35

FIRST PERSON

Power Precursor

The Northern Pass battle was fought before

BY MICHAEL HARRIS

O

nce upon a time, a quiet, largely rural region of New Hampshire was visited by a novel spectre — a proposal for a new, high-tension power line project, with a right of way to bisect the community, including farms and wild natural areas.

No, this is not the Northern Pass Project — though perhaps its prescient ancestor.

In the 1970s, The New Hampshire Times, a weekly newsmagazine, reported on, and even bore some influence upon, the public issues of the time. The Times was an eclectic, sometimes-quirky tabloid with stories on topics ranging from state politics and colorful country characters to features on coyotes, bats and bears. It also weighed in on controversies ranging from protests against the Seabrook nuclear power plant to a little-known controversy involving a new

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power line project in the town of Loudon.

As a young journalist, I wrote for, and later edited, The New Hampshire Times, so in recent years, as the news of the Northern Pass power line project began to divide Granite Staters into camps of pro and con, that story came back to me. I relate it here for the sake of history, but also because someone might learn a thing or two from what went before.

“Unless the efforts of several local residents are successful,” reported The Times in October of 1974, “the Town of Loudon will soon be split by a 150-foot swath cut through its forests and farmlands. The corridor will be a right of way cleared by the Public Service Company of New Hampshire, through which they intend to construct an electrical transmission line that will run from Deerfield to Laconia.”

Public Service originally planned to construct the line through the nearby town of Gilmanton, but the hearings about that project ignited so much resistance from local public figures and townspeople that the company changed plans and targeted the alternative route, over Loudon Ridge, and through the historic and pristine Bumfagon Swamp wildlife area. (The curious name derives from the term for the area coined by early French Quebec settlers: bon fagon or “good firewood.”)

As a farming and forestry community, with a picturesque, historic white church on the peak of Loudon Ridge, and with a wilderness wetlands area at stake, some Loudon residents were not feeling power line-friendly. Visions of 65-foot-tall structures marching across Loudon Ridge did not bring sweet dreams.

A small band of opponents who coalesced to fight the power line right-of-way faced a steep uphill battle. In 1974, Loudon was as Yankee and traditional as could be. It was “taken for given” that the splendid rural environment would always be unspoiled, and there was a Freeman attitude that a man should be able to do what he wants with his land.

At the time, Loudon was fiercely opposed to municipal zoning, and the property to be seized by eminent domain was to be compensated by payment at whatever value per acre was attached by a government assessor. There was not a great deal of excess cash circulating in Loudon. The expected easement price to be paid to landowners within the proposed powerline route was $200 per acre for woodland and up to $1,000 per acre on land that was deemed to have house lot potential.

Attorney Robert Upton II, then a resident of Loudon, said the company expected little opposition to its attempts, thinking Loudon’s citizenry “too unorganized to mount effective opposition to the plans.” And since power lines are taxed, it was assumed that dissidents would be swayed by the revenue that would accrue to the town.

Not so fast.

Enter what poetically would be termed a motley crew. Its inspirational leader, Bob Hibbard, was a farmer, woodsman and naturalist who knew his way around town. He was a bear of a man, hard-working and resourceful.

He once levered a snowbound tractor back into service by cutting a tree to use as a giant crowbar. He served as chairman of Loudon’s nascent conservation commission and knew that to rally the people, they needed to hear him, so he called The Times.

illustration by gloria diianni

603 INFORMER

FIRST PERSON

Loudon residents were not feeling power line-friendly. Visions of 65-foottall structures marching across Loudon Ridge did not bring sweet dreams.

Richard Wright, editor-in-chief at the time, handed me the assignment. I telephoned Hibbard for some background and directions, and told me his farm was on Loudon Ridge. I had never heard of the place. He roared: “You don’t know Loudon Ridge?”

My ignorance was soon corrected.

The Public Service right-of-way power line proposal was slated to cut through Bob Hibbard’s Loudon Ridge farm.

Loudon activists, mostly amateurs in public advocacy, coalesced around Hibbard, and, before long, research on the project’s potential impacts were published, homemade flyers were printed and delivered door-to-door, and Loudon’s wilderness areas, along with the fine farmlands and forests of Loudon Ridge achieved a new sort of affection and fame.

In ensuing public event questioning, some facts emerged. Installation of the proposed and potential future planned transmission lines would require clear cutting of a utility right-of-way for the towers and required spacing, through Loudon, 300 feet wide — or as wide as a football field is long.

John Heywood, manager of Public Service Company’s real estate department, noted, “A big reason why we want to go through this route is that in the future we envision the need for a corridor straight through to the North Country. This isn’t in the ‘Ten Year Plan’ yet, but we anticipate the need.”

“Viewed from this perspective,” I reported in The Times, “Public Service’s present plans for installation of a 115KV power line appear to be primarily an inroad, which will allow them to construct larger facilities through Loudon in the future. Should the company obtain the right-of-way it now seeks, it would be virtually impossible to prevent the widening of the corridor to accommodate additional lines in the future.”

Historical records of the time ominously revealed that few such utility construction projects were ever rejected by regulatory officials. Those applications that were withdrawn

from government consideration were done so as a result of popular protest and resistance.

Hibbard and associates set out to lionize Loudon’s natural resources by focusing on what soon was christened the Bumfagon Wilderness Area and on the Bumfagon’s most celebrated resident: the great blue heron.

Now, most town residents didn’t know that blue herons even lived in Loudon, but that was about to change.

The Times noted that the Bumfagon Wilderness Area was the last wild space in the surrounding area and described it as “mostly virgin forest and marsh, as unaffected by man or the world outside as any spot in twentieth century New Hampshire can be, isolated and virtually impassible in many places, it provides a natural refuge for all manner of animals, large and small. Chief among them must be the rare and magnificent blue heron, whose reptilian profile is rarely seen in the US.” Hibbard, himself a naturalist, noted that the Bumfagon contained two blue heron rookeries, both close to the proposed power line right-of-way.

The company held the state-required public hearings on the project in Loudon prior to final submission to state officials.

At one such hearing, a suit-and-tied company executive benignly asked Hibbard, “What can we do to gain your support for this project?” Hibbard replied, “Get it the hell off Loudon Ridge, and bury it along Route 106 where it belongs.”

Despite strong local public opposition, many in Loudon suspected what was to come was a routine “rubber stamp” by state regulatory officials.

Hibbard, who wore many hats in Loudon, was also a moving force of the town’s nascent conservation commission. By petition, Loudon scheduled and then held a special town meeting in 1974, with the power line project as the sole concern. Although state law prohibited “local control” over siting of utility projects, no legal mention was made

603 INFORMER as to conditions that might be placed upon construction of those projects. So while Loudon officials and voters could not veto the project, they could set conditions for its construction.

In that special town meeting, by overwhelming voice vote, citizens adopted a new town ordinance requiring all new utility construction projects to be built underground.

Then, as now, construction of underground power line routes is extremely expensive, so, in 1975, the utility company withdrew from official consideration its Deerfield-to-Laconia-through-Loudon power line proposal. In the end, no such power line project was ever built in the corridor.

Lights still go on. Loudon Ridge is still a scenic rural area of farms and forest. The Bumfagon lives.

No above-ground public utility installation has been constructed in Loudon since, though at this time an underground utility is under construction along Route 106.

Many Loudon veterans of the 1974 campaign have moved on: Bob Hibbard, to that Great Forest and Farmland Beyond, others to various locations and careers. The movement’s legacy continues, however. Today, Loudon has an active, energetic and effective conservation commission, a sensitive local government, and one of the most progressive zoning ordinances in the region, including a special protection provision for the agricultural and forestry district of Loudon Ridge.

In the years since the power line crusade, Hibbard and I became friends, sharing many a campaign and adventure together. Eventually, he offered me a part of his vast farm for my homestead. With rope and measuring tape, we laid out the land together. During the 1970s, I hand-built my house and barn, and still enjoy life on Loudon Ridge today.

I was later elected to and served on the Loudon Planning Board, and continue to rouse rabble whenever necessary. NH Michael Harris was a reporter and editor at the now-defunct New Hampshire Times. He covered the proposed Loudon power line and its fierce local opposition back in the ’70s.

nhmagazine.com | March 2017

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Odd Fellow Photos and transcription by David Mendelsohn

Jesse Van Deinse is a collector and dealer of curious objects, and his passion dwells in the dark and bizarre — things that can often trigger nightmares. His shop in Dover called Memento Mori Eclectic Antiques is where many of his artifacts are displayed, but the vast majority of his collection fills every inch of his apartment’s walls and floorspace. One might think his personality would be brooding and mysterious. It’s not.

I’ve always found innovators like P.T. Barnum interesting. He brought the bizarre and odd to the mainstream and tapped into their darker side.

Memento Mori is a Latin phrase meaning an object that serves as a warning of death, and to remind you that you will die. It also means to remember the dead and the people you have lost.

To me, antiques are a reminder of the past and a reminder of death.

Though I collect a lot of things, the majority of my collection consists of oddities, perhaps things that might be strange to most people.

Lately, I am attracted to things like embalming bottles and equipment, funeral home signs, procession flags, mourning photos and vintage memorial cards.

I even have an old embalming table.

I have a lot of things that I cherish, but I have a few pieces that stand out.

One of my favorites is a magneto-electric home shock therapy machine from 1870. Another is a piece of framed Victorian hair art that was woven into a mourning wreath. They would remove the hair from the deceased.

I like the old traditions that were practiced to honor the dead and to remember loved ones.

As a kid, I was very interested in the art of stage magic. When my dad was growing up in New York, his grandfather would take him to an old magic store in the city. My dad passed the love of it on to me.

TV networks like the History Channel have spawned reality programs focusing on collecting. Now it seems that everyone thinks just because they follow a particular program, they are qualified experts.

I grew up in a White Mountains town with a bit of bizarre history — a famous UFO story. I’ll always remember when Betty and Barney Hill came to our school to discuss their abduction.

Don’t be shocked, but this Davis & Kidder’s Magneto-Electric Machine from Jesse Van Deinse’s personal collection seems to be in working condition and comes with directions on how to cure a variety of “nervous diseases.”

Sounds perfect for the Trump Era. Step right up.

CREDITS: Thanks to Emily Brackett of Live Free Photography for her introduction to Jesse, and to Justin Cross of Cross Photography for his expert digital surgery skills in transposing our subject’s head. nhmagazine.com | March 2017

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The Definitive

Search for s ’ e r i h s p m a H New a z z i P Best

By Sarah Cahalan Photos by Jenn Bakos

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The namesake Gas Light pizza from the Pizza Pub at Portsmouth Gas Light Co.

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IF YOU’VE SEEN THE MOVIE “ELF,” then you likely recall the scene where the naïve and enthusiastic Buddy bursts in to a café to congratulate the owners on the accolade posted in their window.

“You did it! Congratulations! World’s best cup of coffee. Great job, everybody.”

The shop, of course, had no real claim to the title of world’s best coffee; they’d just bought a neon sign saying they were number one.

Pretenders to the role of “best” abound in any field, but the most saturated spread of bests may be among pizza makers.

Every town and every neighborhood in New Hampshire has its own pizza joint, and every one of them would probably claim that it makes the finest pie in the state. Many can even say they’ve earned the honor: They were the top pick in a festival bake-off, or won in a TV viewers' poll. Even our own Best of New Hampshire awards don’t pin down a definitive top dog; we’ve named 21 pizzerias “best” just in the past nine years.

With so many eateries claiming to be the best and so many types of best to choose from — tops on the Seacoast, tastiest pepperoni, most creative pies — how can you really know who makes the best pizza in the Granite State?

We decided to find out.

From New Hampshire’s dozens of pizza joints, we narrowed the contenders to seven who we feel have the strongest claim to the title of best in the state. We ate directly equivalent pies at each spot. We compared them side by side in such categories as cheesiness and reheatability. And, from this search, we picked our winners.

Gather your appetite and your Buddy the Elf enthusiasm: You’ve got a pizza joint to go congratulate.

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The team at Alley Cat in Manchester hand-tosses their pies.

SELECTION PROCESS

To choose our competing pizzerias, we turned to the experts. Several national eating authorities, including the Food Network and Yelp, have named “Best Pizza in New Hampshire” winners over the years.

Their picks earned automatic berth. Also qualifying were those eateries who’ve won New Hampshire Magazine’s Best of NH honors for three or more years. Reader polls can be fickle, but when readers and editors pick the same spots again and again, those pie-makers must be on to something good.

JUDGING

When it came to judging these eats against each other, we started with a careful distinction. We weren’t looking for the best pizza place in New Hampshire. We were looking for the best pizza. Factors like friendly owners or menu variety can be subjective. (After all, your idea of the best pizzeria may hinge on its closeness to your house or the fact that they make a pie with anchovies and peanut butter, and anchovies and peanut butter happen to be your favorite foods.) But a pizza-to-pizza comparison will yield more impartial results. A place could earn style points for a trendy interior or kudos for its community spirit, but our main question was a simple one: How good is the pizza?

In fairness to both the artisan pizza creators and the mom-and-pop bakers of the Granite State, we settled on two divisions for our search: gourmet and everyday. We tried one pizza per restaurant and ranked the various parts of each pie — including its cost and how good it tastes when inevitably eaten as leftovers — on a scale of 1-5. Among everyday joints, this meant five categories: crust, sauce, cheese, reheatability and value. Among gourmet spots, there were six: crust, reheatability, value, topping choices, topping quality and base, a joint category to judge the sauce and cheese hidden beneath the more exciting premium toppings.

The pizzas we ate at each spot represented the divisions’ quintessential pies: plain cheese at the everyday joints and the best-seller or signature pie at the gourmet restaurants. This is a crucial litmus test for any pizza place. If the simplest or most popular thing you make isn’t outstanding, then the rest of your menu probably isn’t either.

Top: Pizza assembly at Alley Cat Bottom: Chef Robert Jean at work at Pig Tale

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t a C y e All EVERYDAY

Manchester

T

ake a second to create some mental pictures. First, picture your best image of pizza from a gritty hole-in-the-wall joint in downtown Manchester. Got it? Then imagine your best delicate, thin-crust pie. Now, combine them. That bizarre pairing is what’s served up every day at Alley Cat Pizzeria.

The standard bready crust of most takeout joints is nowhere to be found at this Queen City spot. Instead, it’s replaced by a cracker-thin masterpiece that’s a welcome surprise from a hole-in-the-wall where a 20inch pie barely runs you $15.

The sauce, too, is more the stuff of preening house pet than alley cat. Its balanced sweetness will remind you why tomatoes are

called a fruit, without veering outside the realm of late-night guilty pleasure food. The cheese on this ’za seems almost like latticework, with an even, thin application that’s more chewy than melty. (The slight bite is a great fit for the thin pie, but it does leave you slightly wanting for the stretch-it-acrossthe-room pliability of your average slice of takeout cheese — hence the 4 out of 5.)

This pizza is unexpected takeout gold, served up from the kind of neon-lit backstreet spot that all great junk food comes from. Be warned, though: The art school-adjacent grungy vibe is fun for hipster types, but straitlaced pizza lovers may want to opt for delivery rather than in-store pickup.

THE CLAIM: Na med best pizz a in New Hamps hire by Thrillist; NHM Best of NH winner in 2009, 2010 an d 2016 THE PIE: Chee se CRUST: 5 SAUCE: 5 CHEESE: 4 REHEATABILIT Y: 3 VALUE: 5 BONUS POIN TS: +1 for atm osphere if you lik e hipsters, -1 for atmospher e if you don’t

Alley Cat can get fancy with the best of them too — their Aristocat comes loaded with spinach and feta.

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EVERYDAY

TILTON HOUSE of PIZZA

photo by alice hua mai

Tilton

T

he shining star of this pizza was the cheese.

The generously sized small came packed with what felt like 10 pounds of the stuff, gooey, melty and begging the question, what exactly does the extra-cheese pizza look like?

THOP serves a thick-crust pie, meaning each slice is a substantial undertaking. While good for thincrust haters, though — and for the practical task of supporting all that cheese without collapsing — the dough wasn’t buttery or crispy enough to make a strong impression. Like the perfectly fine sauce, it was mostly just “there.”

The value and leftover factors were both impressive with this pie. A small cheese pizza rang in at less than $7 and was easily big enough for two, and the melty goodness of the cheese was pretty convincingly recreated with a zap in the microwave the next day.

To add to the quality of the pizza, the charm of this eatery was irresistible. The Lakes Region joint is clearly a community favorite, with kids’ basketball teams and silver-haired couples all enjoying a bite in the bustling dining room, and the sweetie-pie staff is the kind who’ll remember your name and wish you a good day even at rush hour. algorithms THE CLAIM: Calculated by Yelp e as the best pizza place in the stat 3 ST: CRU , ese Che : THE PIE SAUCE: 3 CHEESE: 5 REHEATABILITY: 4 VALUE: 5 here BONUS POINTS: +1 for atmosp

The

st of NH winner every THE CLAIM: NHM Be 15 year from 2011 to 20 Museum (cheese) n’s re ild THE PIE: Ch 2 CHEESE: 3 CRUST: 3 SAUCE: VALUE: 3 REHEATABILITY: 1 story for the redemption BONUS POINTS: +1

b v P a z z i P rtsmouth at Po Gas Light Co.

Portsmouth

T

he pizza-makers at Gas Light have been through a lot lately. A fire in December 2015 shut down their basement pie joint for eight months — unseating the Market Street eatery from our Best of NH title for the first time in six years in 2016 — but they rose from the ashes with a grand reopening last August.

Unfortunately, their pizza isn’t as strong as their spirit. While the specialty pies on their menu sounded tasty, their humble cheese pizza was nothing to write home about. The traditional-style crust was fine, as was the cheese, but the sauce was laden with chunks of tomato that made for too many unbalanced bites. Gas Light’s pie also fared the worst of all seven contenders in the leftover round, with cheese, sauce and crust all blending together into a truly strange bite. Things are redeemed somewhat by the price: While pricey by neighborhood pizza joint standards, a tag of $10 for a 12-inch small is quite the steal when you consider that the pie is a full meal or two at a sit-down restaurant in downtown Portsmouth.

Gas Light’s subterranean dining room is a fun place to gather with friends for a pie and some football, but, until they’ve had some more time to recalibrate after their hiatus, we’d recommend coming for the camaraderie more than the world-class ’za. nhmagazine.com | March 2017

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EVERYDAY

P Brick LA FESTA

& Brew Dover

in New HampTHE CLAIM: Named best pizza tor Foursquare shire by online check-in aggrega CE: 3 SAU THE PIE: Cheese CRUST: 2 UE: 3 VAL 3 : CHEESE: 1 REHEATABILITY ons opti slice BONUS POINTS: +1 for

T

La Festa's White Buffalo Brick pizza, with spicy buffalo chicken, buffalo sauce and blue cheese dressing

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he plain cheese pizza at La Festa was the edible realization of the phrase “jack of all trades, master of none.” On some level, this pie could satisfy everyone: The crust was somewhat crispy and somewhat doughy, the cheese was melty in some spots and thick and chewy in others, and the sauce was enough of a blank slate to work with whatever was happening on a given slice. Even the value and reheatability factors were middle-of-the-road, with a thoroughly average leftover round and a price point that just balanced “a little steep” with “wow, that pizza is huge.”

But the inconsistent flavors and textures of this pie were ultimately more puzzling than pleasing. A heavy smattering of herbs on top of the pizza offered some consistency, but only at the cost of making everything taste, well, like herbs.

La Festa earns kudos for its non-cheese offerings. The inventive specialty pizzas they had on display (see left) looked truly mouthwatering, and their decision to offer all their pies in individual slice form is a stroke of genius. (How many times have you fought with a group of people over what toppings to order on a single pie?) But, as tasty as a helping of shrimp scampi pizza may be, a family-friendly neighborhood spot like this needs to knock the basics out of the park — and La Festa’s most basic offering was just OK.

e l a T g Pi

GOURMET

Nashua

O

pen only since June 2015, Pig Tale is the new kid on the New Hampshire’s pizza block. The fact that they’ve already been named to a national “best pizza in every state” list, then — not to mention our “Hot New Restaurants” and Best of NH Editor’s Pick selections — should probably tell you something.

Their namesake signature pie sits right on the edge of total insanity. In addition to the standard tomato sauce and fontina cheese base, they top this baby with pork shoulder, bacon, sausage, pickled onions and

a barbecue sauce drizzle. It should be way too much! But it isn’t. The crust and the pork shoulder in particular are so good, they’d easily merit spots on the menu as their own bread and appetizer course dishes. The char is unbelievable, the hot pink pickled onion wickedly smart, and the seemingly random barbecue topping perfect for bringing the whole rambunctious thing together. It is obvious eating this pizza that the chefs

Pig Tale's Sophia pizza comes topped with pesto, grilled chicken and potatoes. At right, their Rooster features a quirky mix of crispy potato, hash, bacon and sunny-side-up eggs. Breakfast pizza, anyone?

Hampshire by Mental Floss THE CLAIM: Named best pizza in New 4 E: THE PIE: Pig Tale CRUST: 5 BAS LITY: 5 TOPPING CHOICES: 5 TOPPING QUA 4 E: REHEATABILITY: 4 VALU BONUS POINTS: +1 for vibes

had to really think and experiment to get the balance of ingredients right — and that hard work pays off.

The only points off for this pie came from things that were pretty great but not phenomenal. The tomato and fontina base was just solid and well-suited for a quiet counterpart to the toppings, and the leftovers of this pizza would only make for your best lunch of the week, not the month. The value category also barely merited a deducted point: This pizza is expensive, but most would agree it’s worth the extra cost.

Pig Tale has been rebranding lately to emphasize their non-pizza offerings (tricky for a spot sleekly designed as an urban pizzeria, complete with giant subway-tiled brick oven in one corner), but here’s hoping they don’t forget their roots.

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GOURMET

Nashua

MT’s LOCAL KITCHEN & WINE BAR THE CLAIM: Named Best Pizza in New Hampshire by the Foo d Network THE PIE: Prosciutto & Fig Jam CRUST: 4 BASE: 4 TOPPING CHOICES: 5 TOPPING QUALITY: 3 REHEATABILITY: 4 VALUE: 4 BONUS POINTS: +1 for free bread!

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OK, so the pizza that Food Network specifically named the best in the Granite State (MT’s Local’s spicy guacamole) no longer exists. But an eatery that caught the industry’s eye once is bound to have some other worthy pizzas, so we gave their current best-seller a try.

The first promising sign was the grill marks on the crust. Though not quite as tasty as the eat-it-by-the-loaf bread basket that came for free before the meal, this crust was a model example of thin and crispy goodness. The base, which forewent sauce altogether in favor of a spreadable goat cheese and shredded cheese blend, was similarly smart and tasty.

On top, the combination of fresh,

spicy arugula with prosciutto, fig and grilled onions worked expertly together.

Though certain ingredient quirks raised an eyebrow — you don’t often see prosciutto served in perfectly uniform centimeter-sized squares — the overall effect of this pie was very solid.

It did, however, seem a bit like an appetizer. An $18 price tag for a dish that would be a fitting shared first course before a bigger entrée was one of few things — along with fruit jam that heated up much more quickly than the rest of the pie (watch your mouth with the leftovers!) — keeping this fancy restaurant’s pizza from being the best of the best.

900 Degrees Manchester & Epping

GOURMET I

n the world of New Hampshire gourmet pizza, 900 Degrees has long been king. New Hampshire Magazine readers named the spot the best gourmet pizzeria in the state in the 2008 Best of NH poll just eight months after it opened — launching a streak of wins that remains unbroken today — and it’s been heralded by Zagat, Business Insider and more as the best pizza joint in the state.

But the actual quality of their pie doesn’t quite live up to the praise that’s been heaped on it. Their best-seller, a prosciutto, spinach and caramelized onion-topped pie called Bella Cosa, is tasty but not remarkable.

A garlic cream sauce takes the place of a standard red on this pie and, after seeming like a great idea for the first few bites, quickly overwhelms the dish. In texture, it dampens the otherwise-crispy crust until it struggles to support the weight of the toppings, and in flavor, it permeates everything, leaving even the salty prosciutto and excellent sliced mozzarella playing second fiddle to the taste of garlic.

This pizza is awesome on paper, pretty good served up as leftovers, and at only $16.50 (half that (!) at lunch or during Tuesday night twofor-one specials), it’s a just about unbeatable deal for an artisan pie. But, after nearly a decade at the top, 900 could use some retooling to keep up with the whippersnapper young eateries nipping at its heels.

THE VERDICT

Hampshire by THE CLAIM: Named best pizza in New to 2016 2008 from er winn NH Zagat; NHM Best of 2 E: BAS 3 ST: CRU Cosa THE PIE: Bella LITY: 2 TOPPING CHOICES: 3.5 TOPPING QUA REHEATABILITY: 3 VALUE: 5 BONUS POINTS: -1 for unmet hype

In case you haven’t been keeping score as we’ve gone along, two victors have emerged in our search for New Hampshire’s best pizza.

With 23 out of 25 points in the everyday division and 28 out of 30 in the gourmet class, Alley Cat and Pig Tale are the Granite State pizzerias you just can’t miss.

Each of these decorated pizza shops has its merits, as do lots of others around the state. But, in a direct battle among some of the top dogs, these two can’t be beat.

Alley Cat creates greasy guilty-pleasure food with the crispy crust and delicate sauce of a restaurant far beyond its back-alley pedigree, while Pig Tale takes the familiar premise of the artisan pizza and blasts it into a science and an art. In a word: One elevates takeout to the gourmet, and the other elevates the gourmet to the “OMG.” So sure — maybe, to you, we’re as clueless as Buddy the Elf or the guy who made the world’s best coffee sign to stick in your window. But with research (and a few extra pounds of pizza weight) under our belts, we know our votes for the best pizza in NH. We’re eager to hear yours.

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Tradition Tomorrow for

There’s nothing gothic about the net-zero home of environmental reporter Sam Evans-Brown and his wife, but rooftop solar panels and electric meters that run backward might be new American traditions for which we can all take a stand.

Author Sam Evans-Brown and his wife, Aubrey Nelson, stand proudly in front of their home.

By Sam Evans-Brown Photos by John Hession

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grew up in a 1950s Dutch Colonial that lacked a working furnace until I was in middle school. I remember when my brother and I were small, we would take a bath on Sunday night and then run back downstairs to the kitchen so that we could get dressed next to the wood stove. Even though the bathroom was above the kitchen and there was a hole in the kitchen ceiling that was meant to draw heat upstairs, it was never warm up there. There was an extended period somewhere around third grade where I only wore sweatpants in the winter because in the morning my jeans were unreasonably cold against my legs.

When we visit my parents, my wife and I will spend the night in my childhood bedroom and even now, with a functioning central heating system, frost accumulates on the inside of the windows. If there’s no fire in the stove, I leave my coat on in the house.

So perhaps you can understand why it’s hard for me not to evangelize for our current home.

On Christmas day of 2015 (due to a failure of planning on my part), we moved into a brand-new, super-energy-efficient home. Our walls have more than double the insulation required by the state’s building codes, and the tiny cracks between the plywood sheathing have been sealed so carefully that only one-seventh as much air is able to creep

Once the house is warm after my wife or I start a fire in the evening, if we (foolishly!) put more than two logs into the stove at a time, it can quickly get to over 80 degrees inside, even when it’s in the teens outside.

We let the fire die out once we go to bed, and don’t start it up again until we get home from work the next day. If the day is clear and the sun is able to stream into the six windows that we arrayed along the south-facing wall of the house, it will be around 60 degrees when we get home. If there are clouds, it might be closer to 57. If we travel, I tend to leave the heat off.

Even after a week away in the dead of winter, I’ve never seen the house get any colder than 48 degrees, and even then a few hours before we get home I can use my smartphone to turn on the cold-climate air-source heat pump — an electric heat source that works much like your refrigerator, except backwards, and is two to three times more efficient than baseboard electric heat — and, by the time we walk inside, the house is back to a comfortable temperature.

The house requires no fossil fuels on-site.

We cook and heat our water with electricity.

We dry our clothes outside or by the wood stove. During the day, a 4.3-kilowatt solar array feeds power out onto the grid, and when we come home at night, we rely on the grid to power our lights and appliances. I specced out our solar array before I was sure how great our electric need would be, and after a year, we’ve exported nearly twice as much energy onto the grid as we’ve imported back into the house.

This means that our house is “net-pos-

After a year, we’ve exported nearly twice as much energy onto the grid as we’ve imported back into the house. inside. Last winter — which was, I will allow, freakishly warm — we heated the house with less than one cord of wood. A heat exchanger constantly pumps stale air out of the house, extracting the heat from it and using that to pre-warm the fresh air that it pumps in.

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itive”; it generates more electricity than it consumes.

“You don’t have to sacrifice aesthetics or even affordability for energy-geek accolades,” says my wife, Aubrey. “I love, for instance, that the extra insulation allows

for extra-wide windowsills for plants. I love that I can sit at the kitchen table and almost feel like I’m outside because so much light comes in, especially in the winter.”

This philosophy extends beyond the walls of the house. “We bought property close enough to bike to work, left space for vegetable gardens and seeded with wildflowers instead of grass,” Aubrey says.

I love our new house. It’s open, bright and airy. It stays warm in the winter and cool in summer. It is incredibly inexpensive to operate and was affordable to build. It’s small and cozy, but fits all our friends when we invite them over. It has space for bikes and skis and tools, and will have space when our family begins to grow. I love our new house. I love it.

And we’re not alone in our delight.

“We’re really not in touch with the weather,” says Millie Mugica, speaking with the same sort of happy amazement we have become accustomed to adopting when describing our house. Mugica’s home in Hollis is one of only a handful in the state that was a certified “zero” on the Energy Star Home Energy Rating System (HERS) scale, meaning it should produce as much energy as it consumes. (Ours clocked in at 23. A standard home gets a 100.) She says she will find that on hot summer days the family will be inside, comfortable, “but then you look at the thermometer and you’re like ‘jeepers, it’s hot out there!’”

The extra insulation means these homes are quiet. One place where we did splurge was on triple-paned, German-manufactured windows. While they can swing wide open on summer nights to let in the cool air, they are also exceptional at keeping everything that is outside out. My wife and I own one of the (now infamous) TDI Volkswagens, and even with its distinctive diesel growl, I often don’t notice when she has driven up the driveway and parked a mere 15 feet from our front door.

“I’m a birdwatcher, and I missed hearing the birds,” says Mugica. Somewhat bewildered, she wound up buying an indoor-outdoor speaker designed specifically to bring the sounds of the birds into their super-sealed house.

It also doesn’t hurt to be paying next to nothing for heat, light and water. Early on, before their 10-kilowatt solar array had been switched on, Mugica’s husband Gig Walsh says they got one bill for $144. But soon, all their electric bills were coming in at the minimum amount. “I don’t even really keep track of it anymore,” he says.

Evans-Brown warns that it’s possible to make things too warm if they don’t moderate the number of logs tossed into their high-efficiency fireplace. nhmagazine.com | March 2017

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Indeed, one of our party tricks is to pull out our electric bill, which is the $10.27 minimum every month, and tell people that’s all we pay in utilities.

But as an environmental journalist, I’ve become vigilant about not green-washing away the impacts of proposed solutions. To build a home, trees have to be felled, land has to be cleared and resources consumed, even when that finished home produces energy as well as consumes it.

Even the term “net-zero building” is one that is strangely ill-defined when you dig into it. “It’s a nebulous term,” says Bob Irving, the super-insulated home builder who built Mugica and Walsh’s home as well as mine.

The same house that is net-positive when my wife and I are living in it may not be if a family of five with a couple of 72-inch flat-screens were to move in. Brad Liljequist, director of net-zero energy for the International Living Future Institute, oversaw the development of a 10-unit townhouse project in Washington. The condos are all essentially identical, but only half are netting zero because of the different lifestyles of the inhabitants. “The reality is that they’re all incredibly efficient homes, and at a certain point, if they’re slightly over or under, the meta-message is that these are amazing homes that are hardly using any energy,” says Liljequist.

More to the point, whose definition of

net-zero are we using? Our house is primarily heated by a wood stove, which emits harmful particulate matter and requires the taking of the occasional tree. The Living Future Institute doesn’t allow any combustion in the net-zero buildings that it certifies.

“There are a couple of rules that we like to apply to our thinking, and one is, ‘What if

everybody did it? What if everybody used a wood stove to heat their home?’” says Liljequist.

But I personally felt uncomfortable relying on the grid for our heat. While our solar panels may power our heat pump during the day, if we turn it on in the evening, then the electricity powering it will come, at least in part, from a fossil fuel-fired power plant. We opt to mostly use our wood stove, which is one of the more efficient and clean-burning on the market. “Unless you’re a hermit in the woods, there are drawbacks to every

The net-zero Canterbury home of Ruth Smith and Beth McGuinn (pictured above in their kitchen) shows how technology blends with the rustic life.

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kind of energy,” says Ruth Smith, who estimates it takes about three cords of wood to heat her home in Canterbury. For the record, Smith considers hers to be a net-zero home as well.

In theory, you could take any conventionally designed building (note: “conventional” is a pejorative term in net-zero circles) and turn it into a net-zero building by converting it to all-electric appliances and installing scads of solar panels to offset the monstrous usage that may entail. Especially as renewable energy gets cheaper, this is the kind of outcome that causes efficiency devotees to toss and turn in their beds at night. “It’s a potential problem, but I’m not seeing it on the ground yet,” says Liljequist.

What’s more, the whole premise of a net-zero building rests on an institution (the electric utility) that has some ambivalence towards the idea. Net-zero buildings rely on net-metering — a policy that allows solar owners to roll their electric meter backwards whenever they are generating more than they are using. This means you can use solar energy generated in August to pay for grid power in February. This policy has come under siege all across the country in recent years, with utilities arguing that if every customer zeroed out their electric bill, no one would be left to pay for the grid.

If the practice of letting you bank solar credits from month to month were to change substantially, the very concept of being able to “net zero” your utility bills could go with it.

But as fuzzy a term as net-zero may be, it’s also a powerful idea that attracts prospective home owners to a set of better building practices. “You know, at a meta level, net-zero energy is a little bit of a Trojan horse to engaging people in a conversation about deep, deep energy efficiency and for getting renewables into the system,” says Liljequist.

Despite the evangelizing of those of us who live in these homes, using more efficient building practices does not seem to have penetrated into the mainstream. Smith says she knows a couple — one of whom owns his own business and is doing just fine for himself — who are just beginning to build a new home, and when she asked them how they were planning to make it more efficient, they didn’t have an answer. “Come on guys!” says Smith, exasperated, “What are you thinking?”

These days, whenever I pass a construction site, I take note of how the building is being assembled, and very rarely are they sporting extra insulation.

In part, this is simply due to higher

upfront costs. I can testify to the fact that money rushes from your bank account with terrifying speed and regularity when you’re building a home. What’s more, the most exciting items for most homeowners to splurge on are the ones they can imagine themselves using each day. In this way, if it comes down to a trade-off between another 4 inches of foam on the outside of your walls and that fancy two-sink, marble bathroom vanity you’ve always wanted, the insulation tends to be the first to get axed. That the extra insulation will pay for itself in 10 years feels like a very far-off prospect when you’re writing checks to the contractor.

Bob Irving says controlling these upfront costs has been his perennial challenge. “I’ve always wanted to build simple, affordable houses, and it’s been frustrating me for 45 years.”

What will it take for better building to hit the mainstream? “If I knew, I would tell you,” says Irving, but he thinks the trick will just be to get more companies into the game, trying new things. “If more builders get into this, they will have different cost

If more builders are going to adopt these practices, then it seems likely that change will come — as it often does — from west to east. structures,” he says. Maybe what it will take is getting the cost structures of McMansion-style developers excited about the net-zero concept. Who knows.

If more builders are going to adopt these practices, then it seems likely that change will come — as it so often does — from the west to the east. The state of California has mandated that all new residences be

Net Zero Without Tears (a glossary and resource guide) Net-Zero Building: A net-zero building is one that produces as much energy on-site as it consumes. The first net-zero building was built in Carlisle, Massachusetts, in 1980 by the same architect who built the headquarters for the Tin Mountain Conservation Commission here in New Hampshire.

Net Metering: The standard way that small-scale renewable energy has been reimbursed when it is connected to the electricity grid. Under net metering, whenever your solar panels are producing more than you are consuming in your home, your electric meter runs backward. Any “credits” created by running your meter backward can be banked, and used in the months when your home tends to consume more than it produces, usually in the winter.

photo by c.a. smith photography

Passive Solar: This term refers generally to any design choices that maximize the energy gains from the sun. The classic New England saltbox (as long as it’s properly oriented) is a perfect example of a passive solar design: The south-facing side of the house is covered with windows to maximize the amount of heat gathered from the low-angle sun in the winter, while the number of windows on the shady north-facing side of the building is minimized.

Solar-Thermal Panels: While photovoltaic panels, which generate electricity, get all the attention, solar panels that simply use the sun’s rays to heat water for domestic use have quietly been cost-effective since the 1980s. A fact that has been somewhat lost to history is that the solar

panels Jimmy Carter installed on the White House (later famously removed by Ronald Reagan) were actually solar-thermal panels, and were only used to heat water.

Net-Zero Ready: This is a US Department of Energy program that certifies very energy-efficient homes.

A home with a Home Energy Rating System (HERS) score of 50 or less — meaning it uses less than half as much energy as a “code-built” home — can get this certification. What it means is that this home, once it installs some solar energy, could easily be net zero. For Information on home energy rating, visit resnet.us.

Learn more about energy-efficiency incentives for NH homeowners: nhsaves.com/save-home.

Check out the online version of this story for links to videos on net-zero building and other resources.

Above: The Wesley house in Newmarket is a net-zero home designed by Kaplan Thompson Architects.

net-zero energy by 2020. “In terms of code, we see some leading jurisdictions out there, paving the way,” says Liljequist. Washington, DC, has an energy plan that he describes as a roadmap to eventually getting the entire city to net-zero energy.

Things change slowly, but change they do. It seems that, every time I turn around, there’s a new contractor touting an efficient building philosophy. Bob Irving says that, after years of struggling to get the word out, demand for these homes seems to be on the rise. His small crew finished five projects this past year, up from an average of two in previous years. He says he’s considered pulling his advertisements because he already has too many leads.

“I kind of think of our house project as a systems project,” says Aubrey. “What can we afford, which aspects will be most mutually beneficial for our personal well-being as well as that of society and our local ecology, and what new ideas can we try out or model so that other people might consider their housing choices differently.”

Smith, who has lived in her house for 10 years, and has already been interviewed for two magazine articles and one film, is hopeful that soon there will be more spokespeople for net-zero buildings in the state. “My goal would be for people to just be more thoughtful and knowledgeable when they build,” she says, “and for it not to be weird.”

It may still be weird for some time yet.

Later this winter, a local teacher is planning to bring a gaggle of high school science students to our house equipped with a thermal imaging camera to see how different it is from a conventional home. They’ll ogle the deep windowsills that our 10-inch-thick walls create and marvel at the shiny solar panels. With any luck, maybe some of them will be a bit more thoughtful when they build their own homes. NH nhmagazine.com | March 2017

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FASHION

S TAT E M E N T S I N T H E G R A N I T E S TAT E ?

B y R i c k B ro u s s a rd Photos by Kendal J. Bush

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“Everything popular is wrong.”

— Oscar Wilde

M

ost likely, you’ve heard the opinion that fashion in New Hampshire begins with plaid flannel and ends with suspenders, but perhaps you haven’t been talking to the right people.

We set out to answer the question of whether the Granite State has its own sense of style. We started at the top, asking some of the best boutiques and clothing shops in our trendiest downtowns to hook us up with their most fashionable clients. We narrowed the list down to the following five fashionistas, and what we learned was a revelation.

Polar fleece and muck boots might still hold sway over the masses, but fashion is alive and well here. Still, it’s not hard to see how misconceptions might have formed.

After all, so much contemporary style comes from popular celebrities. In that department, the closest thing we can claim to a true style icon is probably Steven Tyler, and not many 60-somethings can pull off the gypsy-pirate-rock-star look with such élan.

How about Adam Sandler’s trademark unapologetic-schlub look? A Manchester Central T-shirt might be a fashion statement when seen on late night TV, but not at the Mall of NH. Famous inventor dude Dean Kamen popularized the “blue jeans with work shirt and work boots look” as a wear-anywhere-anytime uniform, but is it a style, or is it simply a nerdy dodge on the whole concept of fashion?

Once-Governor and now Senator Jeanne Shaheen’s red jacket and business skirt did cut a strong figure both in front of the executive council and on the campaign trail, but was it fashion-forward?

So perhaps we look back. New Hampshire history certainly offered opportunities for style statements. The fashion press has gone gaga contrasting the couture modeled by departing First Lady Michelle Obama and new First Lady Melania Trump, but the last time New Hampshire had its shot at the Washington social scene, things got off to a Continued on page 64 58

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“Fashion enables a person to mix and match colors, textiles and patterns to create a unique presentation of oneself.”

— Chris Clement

Chris Clement, 52, lives in Durham and is a VP of finance and administration for the University of New Hampshire. He says his favorite designers are Pal Zileri and John Varvatos for their “enhanced” approach to modern style. He first became style-conscious in the fifth grade, and one of his first style influences while growing up was Frank Sinatra. His personal style has evolved over the years, becoming even more traditional and formal, incorporating three-piece suits and dress shoes. However, it’s also more expressive, with bright, bold colors and pattern variations. When asked why fashion is important, he counters, “Tradition is important, not fashion. Dressing formal makes me feel professional and is reflective of my personality.”

His style: A modern, traditional gentleman Essential item: Bow tie Favorite style setters: Denzel Washington and Sean Connery Left: The classic three-piece suit is revived with bold color contrasts and distinctive accessories, such as these Baade cufflinks, watch by Shinola of Detroit and fedora by Bailey of Hollywood.

Right: A colorful bow tie turns a tailored pinstriped suit into a style statement. nhmagazine.com | March 2017

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Chelsey Drapeau, 27, of Dover, a hairstylist and creative director at Jessica Todd salon in Portsmouth, says her mom was her first fashion role model: “She always had an edgy haircut and magnificent jewelry.” Her favorite place anywhere in the world to shop for clothes is in secondhand stores (“the hunt is half the fun”), but when she needs something specific, she can usually find it in Portsmouth. Fashion is important, she says, because it’s how you present yourself to the world. “Even if you have very little in monetary terms, you can still be fashionable in your own narrative.”

Her own sense of style has become more comfortable in recent years. She describes Granite State chic as “on the whole, utilitarian.” But that’s what makes our state’s native style uniquely cool. “You have to be some kind of badass to deal with New Hampshire winters,” she says.

Her style: Emotional Essential item: A vintage clutch Favorite style setter: Brigitte Bardot Above: Her great-aunt’s vintage lace-up boots, origin unknown, and vintage clutch purchased at Just L in Littleton Right: J. Crew red velvet jacket from the ’80s (a Goodwill find), ASOS embroidered boots and a pink shirt that was part of a kimono her greatgreat-great-grandmother picked up in her travels

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“I first became excited about fashion when I discovered that there are no rules.”

— Chelsey Drapeau

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“I like to think my sense of style is fresh, smart and often timeless.”

— Sonja Mucha

Personal details: Her mother’s garnet birthstone ring and one with birthstones for the whole family — a gift from her children.

Sonja Mucha is a grandmother, retired, who lives and volunteers her time in the community of Hancock. She considers Ralph Lauren to be a favorite designer, and was alert enough to be drawn to his clothing lines back when he was a young, affordable designer. She lists Peruvian Collection, Sundance and Brooks Brothers as other “attention-getters” in her wardrobe. Stylish clothing is a love that she found at an early age, with a seamstress for a mother and three sisters to compare and contrast tastes (and borrow from). “I think I developed my fashion sense further by an awareness of what enhanced my skin, hair and eye color — accentuating one’s positives,” she says. “What evolved is my signature look.”

Her style: Eclectic Essential item: A favorite watch Favorite style setter: Michelle Obama (“She deviates from couture designers to J. Crew, showing that being stylish is accessible to everyday people.”)

Left: Anthropologie sweater over a Peruvian Collection camisole and black velvet palazzos by J. Peterman Right: A Peruvian Connection crocheted top with a contrasting Peruvian Connection camisole; the skirt is Banana Republic; laced boots are Kenneth Cole.

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NH Fashion

Gets Another Week In hopes of outdoing last year’s successful inaugural New Hampshire Fashion Week, organizer Cynthia Hudson and her team are gearing up for round two.

Last April, with 120 models, 22 designers, 30 performers and a gaggle of volunteers, they attracted a turnout of about 950 people in just two days. Along with adding a day, Hudson says for 2017 they plan to “shake it up and give it a little edge.” They’ll kick off events on Thursday, April 6. Saturday will include a VIP meetand-greet with the designers and models.

Sunday, up to 15 students from area high schools will compete in a design challenge with their fashions worn by models on the runway in front of a panel of judges.

College scholarships and other awards are up for grabs. Each night will include a fashion show. Performances ranging from student vocalists to step dancers from the nationally ranked Heavey-Quinn Academy of Irish Dance will be scattered throughout the long weekend celebrating International Fashion Week and our state’s growing interest in fashion.

courtesy of nh fashion week

• Kickoff, Thursday, April 6, at the Marriott Courtyard Nashua • Saturday and Sunday events take place at the Radisson Hotel Nashua.

• Tickets at the door or online: $10 per day

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Continued from page 58 bleak start. First Lady Jane Pierce and President Franklin Pierce had witnessed the death of their son Benny in a train accident shortly after Franklin’s election. Mrs. Pierce, never much for high society, skipped the inaugural ceremonies and rarely appeared after.

According to historian Peter Wallner, who literally wrote the book on the only president from New Hampshire (“Franklin Pierce: Martyr for the Union”), she did make a public appearance at the 1855 New Year’s Levee, an occasion where regular folks were invited in to look around the White House and be greeted by the president and his wife.

Wallner says all that’s known of her couture is she wore all black, except for her headdress, which was white, but he quotes Mrs. Clement Clay, the wife of a Senator from Alabama, who added a little more detail: “She was clad in black velvet and diamonds, her natural pallor being greatly accentuated.” So, yes, NH’s only White House fashion statement was made when the first lady was garbed in mourning clothes.

In much more recent years, we’ve had a few fashion “hits” with Granite State roots.

Polar fleece wasn’t always taken for granted, as it is now, and one of the early developers of the garment as a comfy fashion statement was Chuck Henderson, whose Chuck Roast brand still appears on stylish fleecewear in many closets.

Timberland Boots (headquartered in Stratham) are practical for mucking out the stalls, but they are also de rigueur as street fashion. And while an internet meme isn’t the same as a fashion statement, we do take pride that the famous Three Wolf Moon T-shirt (which still imparts mystical powers to wearers, if you believe the comments on their Amazon page) was created by The Mountain, based in Keene.

But, quirkiness aside, is fashion important?

Andrea Lessard, owner of Statement Boutique in Manchester, is one of the organizers of the annual Seeds of Hope fashion fundraiser for the Norris Cotton Cancer Center.

This gives her the chance to see the empowering effects of beautiful clothing when modeled by cancer survivors and caretakers.

“Style comes from within,” she says. “It’s how you make something you love your own.

Fashion is just the means to do that.” She says that sometimes a client will admire a dress but ask, “Where would I wear it?” She tells them to wear it to the grocery store. “I don’t think you should need an excuse to wear what you love,” says Lessard. NH 64

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“It’s important that your clothing makes you feel comfortable and more confident about whatever it is you’re doing.”

— Ryan Plummer

Ryan Plummer, 32, is an associate at a commercial real estate development company and has deep family ties to Portsmouth. He grew up with four siblings, so he was never lacking in critics as he developed his own sense of style.

(One sister’s Facebook posts convinced him to “stop wearing those European-cut swim trunks I picked up on vacation,” he says.) It was in his mid-20s that he learned that clothes become an investment as you age. “For me, this meant taking more time to make sure something fits right ... going for items that won’t be out of style in short time and then taking care of them so they last,” he says. Although he tends to prefer jeans and flannel to formalwear, he’s learned that a sport coat and a well-chosen tie can make all the difference.

His style: Balanced Essential item: Running shoes Favorite style setters: Tom Brady and Daniel Craig Here and lower left: A business look with a Calvin Klein shirt, Kenneth Cole sport coat, 7 for All Mankind jeans and a Brooks Brothers tie Left, top: A casual look with a Sault New England shirt over a John Varvatos Henley and a tan pair of 7 for All Mankind jeans nhmagazine.com | March 2017

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“Fashion is there for the taking, for anyone who wants it, no matter where you live.”

— Beth Pataski-Fay

“I think I was born excited about fashion!” exclaims Beth Pataski-Fay of Gilford. “My mom was an amazing seamstress and sewed beautiful dresses with the most sumptuous fabrics for me when I was a little girl.” Her tastes have grown more sophisticated since those homespun days, but her parents (“Dad was quite dapper,” she says) remain role models. She loves to shop “everywhere,” but loves boutiques with their own unique styles, such as Wholly Tara in Ashland and Christine’s Crossing in Rye. If money were no object, she would own a jacket and vintage handbag by Chanel, but she insists fashion is not about how rich or thin you are. “I’ve seen women who can totally command a room in a $10 dress,” she says.

Her style: Classic with an edge of drama Essential item: My black cashmere travel wrap Favorite style setter: Audrey Hepburn, of course!

This page: Cream jacket with polka dot trim by An Ren New York Facing page: Black cashmere travel wrap by White + Warren (“it’s like being wrapped in a cloud”) and a petite black fascinator (“I’d love to see hats come back!”)

All jewelry worn is vintage, purchased from antique shops and flea markets.

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FASHION HOT SPOTS

Below is a good short list of fashion-forward starting points.

See the online version of this story for many more.

FOR WOMEN Alapage 25 S. River Rd. #301, Bedford alapageboutique.com Alice Blue Boutique 10 School St., Peterborough Facebook Bella Funk Boutique 9 Main St., Littleton bellafunkboutique.com Bliss 85 Market St., Portsmouth blissboutiques.com Fresh of Nashua 178 Main St., Nashua freshofnashua.com Gondwana & Divine Clothing Co. 13 N. Main St., Concord clothingnh.com Hazel Boutique 7 Commercial Alley, Portsmouth hazelportsmouth.com LunaChics 131 Water St., Exeter shoplunachics.com Smitten 2 Olde Bedford Way, Bedford bedfordvillageinn.com Statement Boutique 34 Hanover St., Manchester statementbtq.com Wholly Tara 62 Main St., Ashland whollytara.com FOR MEN Britches of Concord 1 Eagle Square # 110, Concord britchesconcord.com Miller Bros.-Newton 105 Main St., Keene mbnmenswear.com Sault New England 10 Market Square, Portsmouth saultne.com nhmagazine.com | March 2017

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603 Living “Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that’s creativity.” – Charles Mingus

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Photos by Jenn Bakos

Health 74 Seniority 78 Local Dish 86 Events Listing 87 Dining Guide 92 Last Laugh 96

HOME

Tiny House, Tremendous Style Living small takes creativity

BY AMY MITCHELL

I

t takes a different sort of person to want to live in a tiny house. One immediately thinks of a minimalist type of character who boasts a bare-bones wardrobe and a pareddown interior décor. This fictional tiny house owner most certainly borrows books from the library rather than accumulating them.

The inhabitants of this tiny house don’t quite fit that mold.

Together, homeowners Chloe Barcelou and Brandon Batchelder own B&C Productions, a set design company for film, theatre and photography. They met in 2009 at a Starbucks where Barcelou worked as a barista, and soon their professional paths began to merge when

Barcelou quit her day job and began working as a junior stylist for ENNIS Inc., a multispecialty styling agency. As her creations grew ever more fantastical, Batchelder quit his day job too, and turned to his considerable carpentry skills to making her imaginations a reality. Barcelou’s singular mix of fine art, fashion and fantasy gained the notice of filmmaker Hooroo Jackson, who hired her to art direct her first feature film, “Aimy in a Cage,” in 2014. In the short time since then, the two have set the stage for five films — as well as the most astonishing tiny house I’ve ever seen.

“You have to be creative to be creative in New Hampshire,” says Batchelder. “We had to reduce

Above: A view from above in Chloe Barcelou and Brendon Batchelder’s tiny house.

Left: The house reflects Tudor storybook cottages, steamer trunks, clipper ships and gypsy caravans. nhmagazine.com | March 2017

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Left: The kitchen has only the essentials.

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our cost of living so that we could work less and have more creative space to take the jobs we wanted. Movies are happening all over the country now in really cool places. A tiny house seemed the solution to our problem. It allows us to live more cheaply and be mobile.”

“And we thought, while we’re at it, why not make it a portfolio piece?” adds Barcelou.

Inspired by the styles of Tudor storybook cottages, steamer trunks, clipper ships and gypsy caravans, Barcelou and Batchelder constructed their tiny house almost entirely from salvage, much of it from the sets they concocted.

“We loved the look of Colonial timber-framed homes but knew actual timbers would be too heavy for the trailer. We had this huge pile of two-by-fours left over from the set, so the director just gave them to us. Saved him the money of having them disposed of,” says Batchelder. “So we made fake timbers by putting four two-by-fours together to create hollow beams and handplaned them for effect.”

“We did buy the chandelier off the set, though. It’s a handmade one-of-a-kind, and we knew that it would be magical in our house,” says Barcelou. “But we’re super frugal.

People sometimes think that because our house is heavily decorated, that it cost a lot,” she continues. “But so much of it is salvage.

My desk cost less than $40 and our kitchen cabinets were $28 total. We’ve found so much on the side of the road and made it over to our style and needs.”

Tip 1 Maximizing your storage is essential to having a great kitchen. I have seen many kitchens that have no place to put the frying pans, no real pantry and no counter space on either side of the cook top. These are not functioning kitchens. I maintain that all cabinets less than 12 inches wide are useless. What can you store in them? Not much. If you are going to spend the money to remodel your kitchen, let a designer help you maximize the storage space so you really can use it. No more trips to the basement to get that pan or roll of paper towels. At Dream Kitchens, I guarantee we will give you at least 30 percent more storage.

Tip 2 Life has changed. The kitchen is the center of our lives. We cook, our children study, and we entertain in the kitchen. This makes the layout essential.

How many times have you asked your child to “stop standing there so I can get to the fridge?” We should be able to easily chat with guests, put chips and dip out on a buffet, and watch TV. We want guests welcome in the kitchen, but on the fringes where they add to the fun but don’t get in the way.

Tip 3 Get rid of the clutter. Most countertops are packed with the coffee maker, toaster, food processor, blender, knives, spices and pantry items. This makes it almost impossible to prepare food and makes the kitchen look messy. Have a place to store everything so you can see and use those beautiful countertops. At Dream Kitchens we will store everything away so you are ready for company at any time of day!

Nina Hackel, President | Dream Kitchens | 139 Daniel Webster Highway Nashua NH | www.adreamkitchen.com | 603-891-2916

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Above: Brendon Batchelder and Chloe Barcelou in their tiny home Top right: Space was set aside for shelving the couple’s books.

Right: A ladder leads to the lofted bed.

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photo (portrait) by pat piasecki

Other salvage examples include the shower, which they made from $25 of scrapyard materials ground down to bare metal and riveted together. The window is a Crockpot lid that cost a dollar. The gorgeous mahogany ladder was actually made from the trailer’s original side rails.

“Who uses mahogany for a trailer?”

Batchelder laughs. “Our lucky day.”

Creativity extends well beyond the décor.

Most things average homeowners take for granted — heating, water, waste disposal, winterization — Batchelder has engineered from salvaged parts, including the side bump-outs and the intricate pulley system that raises and lowers the roof to create extra space when parked.

“I know that we don’t really face the hardships of the pioneers, but it definitely sometimes feels that way. If we need, we make it,” he says.

The two estimate the house has cost them a total of $15,000-$20,000. They plan to put in another $5,000, much of it for updated systems.

Along with the obvious challenges of living in a tiny house they made themselves, are there any unexpected benefits?

“Mike Rowe from ‘Dirty Jobs’ says that people used to have a positive emotional response to technology, now it’s often negative, like when something doesn’t work,” says Batchelder. “Having to build all our technology, when it works, we’re just amazed. Hot water blew our minds. It makes you truly appreciate every convenience.”

“We lived here for three months without a shower,” Barcelou says. “The first time it worked, I was in there for an hour at least. It was the best shower of my life.” NH

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HEALTH

Medical Marijuana

There’s still no consensus on its effectiveness

BY KAREN A. JAMROG

T

he numbers are in, and they’re not good: New Hampshire has seen a huge spike in the number of drug overdose deaths, from 177 in 2010 to a projected 488 in 2016. News accounts of overdoses have become all too familiar, with drug addiction shattering lives across ethnic and economic continuums.

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Because government data points to opioids — primarily prescription pain relievers and heroin — as the main drivers of overdose deaths, some hope that the state’s recently launched therapeutic cannabis program, through which Granite State patients can legally obtain and use marijuana as medicine, will supplant a significant

portion of opioid use and lead to less drug abuse and fewer overdose deaths. But is medical marijuana truly safe and effective? And now that using marijuana for medicinal purposes is legal in the Granite State, is it realistic to expect the opioid epidemic that has plagued our state to wane?

Richard Vincent, a 65-year-old Loudon resident who has multiple sclerosis and serves as the patient advocate on the state’s therapeutic cannabis advisory council, says that using cannabis medicinally has enabled him to stop taking one of the many prescription drugs that he relies on to control his symptoms. He is eager for people who need prescription opioids for medical conditions to use cannabis instead, but says that New Hampshire’s strict qualification rules prohibit many patients from being able to try it. As a result, he says, “people are still suffering.”

New Hampshire residents who want to legally use marijuana for medicinal purposes cannot just go to one of the state’s four authorized dispensaries and buy it. First, a physician must certify that the person qualifies, according to the law, for the use of medical marijuana.

Though many people have fervently testified as to the drug’s effective treatment of an array of conditions and symptoms, from chronic pain and arthritis to post-traumatic stress disorder, only individuals who have a state-determined qualifying condition can obtain a registry identification card that permits them to buy and use products from a medical cannabis dispensary.

And while physicians in our state can certify patients for the use of therapeutic cannabis, they do not actually prescribe medical marijuana for any patient, says Douglas Dreffer, MD, a family physician at Concord Hospital Family Health Center-Hillsboro and program director at NH Dartmouth Family Medicine Residency. By certifying a patient, doctors are only verifying that they have known the patient for at least three months and that the patient has a qualifying medical condition. This process concerns some doctors, Dreffer says.

“Many doctors feel it’s akin to prescribing,”

illustration by victoria marcelino

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“This is not a Woodstock reunion. [Cannabis] is helping people.” illustration by victoria marcelino

— Richard Vincent

he says, and feel remiss in not following standard prescription-related protocol, such as following up with the patient to document how the patient’s condition improved or didn’t improve with treatment, the patient’s compliance with the recommended regimen and any side effects the patient experienced.

Compounding matters, medical marijuana comes in a variety of strains and potencies, but doctors do not specify which type of cannabis patients should use; patients typically rely on trial and error — along with guidance from a worker at the dispensary — to determine the type and dosage that will most effectively help them. Some patients on their first visit to a dispensary will already be knowledgeable regarding which strain is likely to suit their needs, but, Dreffer says, “most of the patients I’ve talked to about this aren’t knowledgeable.”

Doctors worry, he says, that someone of unstandardized background or training might decide which strain or potency is

best for patients.

There are other risks: Marijuana can impair short-term memory, alter judgment, affect decision-making, influence mood (possibly triggering severe anxiety and psychosis), significantly reduce motor coordination and reaction time, exacerbate respiratory problems, and, on a long-term or possibly permanent basis, could impair cognitive function when used regularly during adolescence. Some users will become addicted. In addition, therapeutic cannabis is more expensive than conventional medicines, Dreffer says, and unlike many pain medications, medical marijuana is not typically covered by insurance.

“It’s a mind-altering drug, just like alcohol,” Dreffer says, and scientifically studying the issues surrounding medical marijuana is difficult because cannabis is still considered a Schedule I controlled substance at the federal level. “Sometimes patients have to be willing to stop all their other medications to try this,” Dreffer says,

because doctors can’t predict “what sorts of interactions — safe, benign or otherwise — are going to occur.”

The list of conditions or diagnoses that medical marijuana has been approved for — which does not, Dreffer points out, mean that medical marijuana has been shown or proven to help with these conditions — include cancer, glaucoma, HIV, hepatitis C, Lou Gehrig’s disease, multiple sclerosis, Crohn’s disease, Alzheimer’s disease, spinal cord injuries, traumatic brain injury, epilepsy and Parkinson’s disease.

Despite many people’s insistence that marijuana helps alleviate a range of health problems and symptoms — and there is scientific research that supports the effectiveness of therapeutic marijuana for certain health conditions — cannabis is not proven in a way that satisfies everyone in the medical community regarding its current use.

“There seems to be good evidence around [its use for] muscle spasms and multiple sclerosis,” Dreffer says. “There’s some nhmagazine.com | March 2017

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Qualifying Conditions To legally obtain medical marijuana, your doctor or advanced practice registered nurse must first certify that you and the doctor or nurse have had a relationship for at least three months, and that you meet the qualifying criteria established by the New Hampshire Department of Health and Human Services:

A qualifying medical condition means the presence of: • Chemotherapy-induced anorexia

• Cancer

• Epilepsy

• Glaucoma

• Lupus

• Positive status for human immunodeficiency virus (HIV)

• Parkinson’s disease

• Acquired immunodeficiency syndrome

•O ne or more injuries that significantly interferes with daily activities as documented by the patient’s provider

• Hepatits C and are currently receiving antiviral treatment • Amyotrophic lateral sclerosis • Muscular dystrophy • Crohn’s disease • Multiple sclerosis • Chronic pancreatitis • Spinal cord injury or disease • Traumatic brain injury

• Wasting syndrome •A gitation of Alzheimer’s disease

• Alzheimer’s disease • Ulcerative colitis

• AND a severely debilitating or terminal medical condition or its treatment that has produced at least one of the following: •E levated intraocular pressure • Cachexia

•S evere pain that has not responded to previously prescribed medication or surgical measures or for which other treatment options produced serious side effects • Constant or severe nausea •M oderate to severe vomiting • Seizures •S evere, persistent muscle spasms

evidence of its use for anorexia from cancer or HIV/AIDS. [But] for most of us, the evidence around use for other conditions is lacking.”

Whether the legalization of medical marijuana will help stem the tide of opioid deaths in the Granite State is anyone’s guess, Dreffer says, because the issue has not been scientifically studied.

That doesn’t mean that marijuana does not have that potential, he points out.

“It just hasn’t been proven yet.” But, he adds, “I think most people will agree that our chronic pain management processes aren’t effective. We all would like to find something that is effective and reproducible and safe.”

In the meantime, countless patients remain passionate about having medical marijuana as a legal option, touting their personal experiences of its effectiveness.

“This is not a Woodstock reunion,” Vincent says. “[Cannabis] is helping people.

I know a lot of people are saying they’re not quite sure that it does, but take it from me, it works.” NH

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Legal Issues Because marijuana — whether used medicinally or not — remains a Schedule I controlled substance on the federal level, it can raise significant problems in medical settings, says Douglas Dreffer, MD, a family physician at Concord Hospital Family Health Center-Hillsboro and program director at NH Dartmouth Family Medicine Residency. “Nurses cannot touch it because they could be arrested for possession,” Dreffer says.

Hospitals are struggling to figure out how to manage situations involving the drug without running afoul of the law, such as when a patient who relies on medical marijuana comes into the hospital. “Each hospital is coming up with their own process,” Dreffer says, “but we can’t dispense it — you can’t get it in our pharmacy — so if you come into the hospital, how do we get you your medicinal marijuana if you bring it from home when we’re not allowed to touch it?” Similarly, Dreffer points out, “if you get your care through the [US Department of Veterans Affairs], you can’t get medical marijuana because they are federal employees, and they cannot legally sign one of these attestations that says you qualify [for the cannabis].”

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Making the Move

Take some of the stress out of downsizing

BY LYNNE SNIERSON

T

he mere thought of downsizing and moving to new digs strikes terror in the hearts of even the most stalwart souls. But when you’re a senior, and have likely lived in the same place for decades and accumulated a lifetime of memories and possessions, the fear and loathing factor multiplies exponentially.

Detaching, depersonalizing and decluttering is daunting indeed, and just contemplating packing can be paralyzing.

So who you gonna call? Clutter busters!

“If I can make a positive difference in a senior’s life, I’m going to do it. That’s why I started this business,” says Kathy Baldridge, owner of the Nashua-based Lifetime Transitions. She holds three licenses as a senior

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realtor specialist, estate liquidator and move manager.

Baldridge is a 10-year member of the National Association of Senior Move Mangers, which requires members to adhere to a code of professional ethics and standards to ensure that clients are moved expertly, compassionately, safely and affordably.

Place extra emphasis on compassionately.

“For seniors, this process is overwhelming, often gut-wrenching, and at times it can be heartbreaking,” says Baldridge, a downsizing diva who also serves on the State Committee on Aging.

It’s no surprise that NASMM’s membership roll grew from just 22 only a few years ago to more than 1,000 today.

For seniors, parting with belongings, especially those steeped in sentimental value, is considered by psychologists and social workers to be one of the most complicated and most stressful experiences of a lifetime.

The challenges aren’t limited to wrestling with the grief of leaving one’s home and the fear of losing not only stuff but one’s self-identity and self-esteem. There’s also the pressure of what seems like a mountain of physical challenges and anxiety over having to confront the unknown.

It is particularly difficult for those in their 80s and 90s, and when the elderly hoarding disorder comes into play at any age, it all gets monumentally worse.

“There is always the fear that when you let go of your things, you’re letting go of your life,” says Helene Parenteau, who is a member of the National Association of Professional Organizers and owns Organizing Specialists and Senior Downsizing in Salem. “These things represent your life and more than just your memories,” she continues. “They represent you. There is the feeling that if you let them go, you’re letting go of yourself and of the meaning of your life, and that is very frightening.”

The first reaction to change is almost always resistance.

But when staying in the home is no longer an option — if it has become unmanageable, unsafe or just too expensive — that’s precisely the time to call in family, friends or a professional and have that very tough conversation about the culling process.

“As we age, we become more emotional. I’ve seen it time and time again where clients are not only more emotional, they have a much harder time making decisions.

illustration by alexandra bye

The best advice?

Purge early and purge often.

There’s no time like the present.

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The longer people wait, the harder it all becomes,” says Carol Martin-Ward, New Hampshire’s other NASMM member and the owner of Practical Organizing Solutions in Manchester. “Then, if they’ve lost their spouse, especially if that person was the one who made most of the decisions, it can be even more problematic.”

The best advice? Purge early and purge often. There’s no time like the present.

Even if you’re still in your 50s or 60s and not considering a move any time soon, get cracking and start cleaning out the clutter in the closets, cabinets, attic, basement and garage. Certainly begin at the first sign of deteriorating health.

Your future self will thank you for it.

“It’s never too early to start. If you don’t have a process in place, then you will be overwhelmed by each part of a senior move, especially if you need to move quickly. People can’t believe I can help them do all of it,” Baldridge says.

Plan to sit down with your kids, and even grandkids, to determine which of your treasures they might like to have.

But be prepared, and don’t be hurt, when they say “no thanks” to your valued antiques, china, crystal and silver.

If dishware can’t go in the freezer, dishwasher, oven or microwave, then millennials and many boomers don’t want it. Even worse, dealers don’t either.

“There is no market for any of these things. Nobody wants old stuff anymore.

It’s tough to have to say that to my clients,” says Martin-Ward. “For them, it all depends on what memories are attached to these things. To me, it just looks like a piece of china, but my client remembers her mother lovingly serving home-baked blueberry pie on it. So I sit with people and listen to the stories, and sometimes they say, ‘OK, I’m good with it now and I can let it go.’”

Other times … not so much.

In those instances, one solution is to take photographs of yourself with those treasures, create a digital or hardcover scrapbook, and pass down the prized possessions to family members in that way. Then you can donate the items to charities and organizations, and as an added plus, you get a tax deduction.

“In the move-management scenario, people have a lot of knickknacks, and they have built-ins. Guess what? They forget there are no built-ins in a 687-square-foot

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assisted-living apartment,” Baldridge says. “We come up with strategies. I implement floorplan software. We know what is going where before the furniture and boxes go onto the truck, and the floor in the new place is already marked with tape showing where everything goes. We don’t want clients paying to move items that won’t fit or don’t work in the new place, and then they have to pay more to move it back out and figure out what to do with it.”

If you can alleviate the stress, tension and trauma when it’s time to right-size and relocate, it’s much easier to look forward to bright beginnings.

“If you go into assisted living, be sure to bring color and lighting into the space,” advises Parenteau, who is bilingual in French and English.

“When I put someone into these units, I try to recreate their home in miniature as closely as possible. Bring what you loved about your home that will fit into the smaller space so you don’t feel so estranged. Then you can start your new chapter.” NH

SENIORITY

Tips for Resizing and Relocating There are good reasons why people who have pushed through a downsizing effort and major move will say, “Never again.” Here are 10 tips that can help you avoid the chaos, conquer the clutter and lessen the stress: •D on’t wait until your situation is dire. No one, not even a professional senior downsizer, organizer or mover, wants to hear that you have to be out within 30 days.

• Start now. Tackle just one room at a time, and finish each room before moving on to the next.

• I nvolve your kids, and make sure they know that seniors can only handle an organizational task for about three hours per day.

Establish boundaries.

•U nderstand there is no longer much of a market for antiques, china, crystal and silver.

It’s not worth anywhere near what you paid for it. Really.

• S teer clear of Craigslist, eBay and yard sales, which require a ton of effort for a tiny profit.

Kathy Baldridge of Life Transitions

in Nashua advises you to avoid all of those options. “A yard sale is not an estate sale,” she says. “They will try to nickel and dime you to death. Craigslist is the same, and I don’t want strangers coming to my clients’ homes. eBay? No way. You have to take pictures, post them, answer questions, pack and ship. There is a reason the drop-off sites are almost gone, and they won’t take anything breakable.”

• F ormal dining room sets with china cabinets, buffets and hutches are often a no-go in any kind of sale. Lifestyles have changed.

• G ive your kids what they want now so they can enjoy it. Why wait?

• H ire a professional senior mover, downsizer and/or organizer if you can afford one. It is money well spent.

•H ave a floor plan for your new place. Be sure whatever furniture and home goods you’re taking will fit into the smaller dimensions.

•D onate what won’t fit to charities, soup kitchens, homeless shelters, veterans and refugee/immigrant organizations, etc. Somebody else will be deeply appreciative.

April 1 & 2,

2017

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New Hampshire Magazine’s Guide to Wills and Estate Planning

Ask the

EXPERTS

I

t’s said that the only things certain in life are death and taxes – and those are the two things people least want to discuss.

M

aking end-of-life financial plans may not be the most pleasant of tasks, but according to experts, it’s a vital part of arranging one’s affairs. Estate planning encompasses everything from writing a will to identifying who will make legal decisions should you become unable to do so. Taking the time to ensure that trustees are appointed, executors are identified and healthcare wishes are understood can help to ease a trying experience.

“I understand that for most people, estate planning and facing mortality is very difficult and therefore very easy to postpone,” says Jaime Gillis, an attorney who specializes in estate planning for Primmer, Piper, Eggleston & Cramer. “However, my message to someone who doesn’t have a plan in place is that one of the kindest things they can do for their loved ones and themselves is to create an estate plan. There is no doubt that difficult decisions lie ahead for all of us, but lack of planning will result in those decisions about property and health care being made by other people and the courts, which may not be consistent with your wishes and may cause distress and discord among your loved ones.”

We asked experts to identify some of the most important elements of wills and estate planning.

Our panel: Anu R. Mullikin, chair of the Estates Practice Group at Devine Millimet and Branch; Benjamin Siracusa Hillman, shareholder/director and chair of the Elder Law, Estate Planning, Probate, and Trust Group at Shaheen & Gordon, P.A.; Christopher R. Paul, director and vice chair of the Trusts and Estates Department at McLane Middleton; Alison M. Wells of Downs, Rachlin, Martin; Elise Salek, chair of the Sulloway & Hollis Tax, Trusts and Estates Practice Group and Jaime Gillis of Primmer, Piper, Eggleston & Cramer.

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New Hampshire Magazine’s Guide to Wills and Estate Planning Q. When should someone begin estate planning?

Christopher Paul: “Now is always a good time.

Once it’s too late, it’s too late, and predicting when that will be is risky. People know that eventually they will pass away or may become incapacitated, but often they think it will not happen soon.

Leaving it to your loved ones is always more time consuming, expensive and difficult.”

Alison Wells: “I find that an appropriate time to start thinking about estate planning is not determined by a person’s age, but by what is occurring in a person’s life. Factors such as having children, amassing a substantial estate or receiving a large inheritance, deteriorating health, or needing to assist a family member can all be important indicators that a person should start the estate planning process.”

Elise Salek: “Estate planning should begin when a person (married or single) begins acquiring assets. Many people don’t give any thought to their estate plan until after they start having children, but there are good reasons for all individuals 18 years or older to have a basic estate plan in place.

Q. Have there been any recent changes in laws or fiduciary rules that would affect estate planning?

Christopher Paul: “Yes. Laws and rules that affect estate planning are constantly changing, both at the state and federal levels. Gift, estate, generation skipping transfer and income tax laws have been in flux and with the current administration, poised for additional changes. New Hampshire no longer taxes income generated in non-grantor New Hampshire based trusts providing a host of new planning opportunities.”

Anu Mullikin: “Laws concerning wills, trusts, powers of attorney, medical advance directives and probate are constantly being updated to keep up with changing societal needs. Usually, these changes are beneficial and may make the planning process and the administration process after death go more smoothly, more quickly and with less cost. Failing to update estate planning documents can mean missing out on the benefits of our current law.”

Benjamin Siracusa Hillman: “New Hampshire adopted the Uniform Trust Code (now called the “New Hampshire Trust Code,”) with modifications in 2004. This statute brought about significant changes and flexibility to the law governing trusts. The legislature has continued to enact modifications to the Code since its enactment, including in 2011, 2014 and 2015, in an effort to keep New Hampshire’s trust laws competitive and up to date.”

Jaime Gillis: “For 2017, the federal estate tax, gift tax and Generation Skipping Transfer Tax exemp82

nhmagazine.com | March 2017

tions are $5.49 million per individual, up from $5.45 million in 2016. President Trump campaigned on eliminating the federal estate tax, and so the contentious debate over the imposition of an estate will continue with uncertain results.”

Q. What happens to someone’s assets if they pass away without a will?

Anu Mullikin: “Many people are surprised to find that estate assets don’t just automatically pass to the surviving spouse, but may get divided between the spouse and children (even if the children are under age 18.) Without an estate plan, there is no ability to direct when children should inherit, no ability to direct an unequal division of assets among children, no ability to exclude beneficiaries listed in

agents whom you wish to administer your estate and serve as guardians over your minor children.

The vast majority of estate plans that I draft also include revocable trusts established primarily for the purpose of avoiding the probate process which can be expensive and burdensome.”

Q. What is probate?

Christopher Paul: “Probate is the formal legal process of administering certain assets of a decedent. Generally, an executor or personal administrator is appointed by the probate court and given the authority to act on behalf of the decedent with respect to the probate property, and the responsibility to act in accordance with the decedent’s wishes as expressed in the will, or if no will, under

“Once it’s too late, it’s too late, and predicting when that will be is risky.”

the statute, no ability to direct that a particular asset should go to only one (or some, but not all) of the intestate beneficiaries and no ability to direct assets to other beneficiaries such as friends or charity.”

Alison Wells: “New Hampshire’s intestate statute is complicated, but in general, distributes property to one’s spouse and children, then other relatives in other percentages, depending on who survives the decedent. This might be acceptable, if the decedent loved and was close with everyone in his or her family. However, if there are estrangement or relationship issues, or if a close family member is not responsible enough to inherit property, use of the intestacy statute could cause a major problem for a decedent’s loved ones.”

Q. What are the essential elements to estate planning?

Jaime Gillis: “The most essential components of an estate plan are durable general powers of attorney, advance directives and wills. Durable general powers of attorney and advance directives appoint agents to manage your financial affairs and your health care on your behalf and in most instances, obviate the need for a guardianship over your person and estate, if you become incapacitated. Wills direct the distribution of your property after your death and also appoint those

— Christopher Paul

the laws of intestacy.”

Alison Wells: “Probate can be avoided in a few different ways, but the three most common are: The decedent owns everything jointly with another person “with rights of survivorship”; A successor owner is designated (usually called “transfer on death” or “payable on death” designations); Or the decedent executes a trust during his or her lifetime and transfers assets to the trust, so nothing is owned in the decedent’s individual name at death.

In these scenarios, probate will not be necessary.”

Benjamin Siracusa Hillman: “While in certain circumstances the process can be helpful, having to involve a court can make the process of administering assets after the death of a loved one unnecessarily cumbersome. Among other requirements, the standard probate process in New Hampshire requires the Executor to file an initial petition for estate administration, a surety bond (in estates valued at over $25,000,) an inventory and one or more accountings, though a final accounting can be avoided if certain requirements are met, including that all interested parties agree to waive it.”

Q. What does someone’s estate include?

Jaime Gillis: “For federal estate tax purposes, a person’s estate includes every asset that person

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has an interest in at the time of death — and sometimes those made within three years of the date of death — including but not limited to, retirement benefits, annuities, life insurance policies, tangible personal property, stocks, bonds, business interests, bank and investment accounts and real estate.”

Anu Mullikin: “The term ‘estate’ usually means assets that have to pass through probate upon a person’s death. Probate assets are those assets owned by a person at the time of his/her death which don’t pass by beneficiary designation or TOD (transfer on death) or POD (payable on death) designation, are not held in a trust and are not owned with another person jointly with rights of survivorship.”

Q. What are the benefits of a revocable trust?

Christopher Paul: “Revocable or ‘living trusts’ created during lifetime confer several benefits.

Most people understand that assets in such a trust will usually pass to the beneficiaries outside of the formal probate process. Avoiding probate can be beneficial by providing for a more efficient disposition of property after the death of grantor. The chosen trustee can manage the property without the need for supervision by the court, which can save a great deal of time and money.”

Alison Wells: “Assets held in trust avoid probate, and trust administration outside of probate can be much faster and often easier than probate administration. Second, while probate assets and the terms of a will become public information when the property owner dies, a trust stays private. Another great advantage is that the trust’s terms can be drafted to transfer property over time without the need to provide a probate court with annual accounting. Drafting a trust, however, is usually more expensive than the costs of drafting a will.”

Benjamin Siracusa Hillman: In addition to avoiding probate, a revocable trust can provide for ongoing supervision over assets (following the death or incapacity of the creator of the trust) by a person or institution other than the beneficiary of those assets. That person or institution who exercises control is known as a Trustee. Ongoing supervision can be helpful or necessary when a beneficiary of assets will be a minor child, a spendthrift, a person for whom a divorce is likely or is already taking place, a person with special needs, a person who suffers from drug or alcohol addiction or abuse, a person with creditor issues, and in any other situation where it might be advisable to avoid a beneficiary having direct possession or control of assets. A revocable trust

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Guide to Wills and Estate Planning can also provide for the income from an asset to go to one person for a period of time (for example, to one’s surviving spouse for his or her lifetime,) and then for the asset itself to pass elsewhere after the conclusion of that period of time (for example, to one’s children from a prior marriage.)”

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Q. Do trusts protect property from creditors?

Alison Wells: “It depends. There are many different kinds of trusts, some of which help to protect a person’s assets from creditors. However, the most common kind of trust, called the ‘revocable living trust,’ does not protect property from most creditor situations that arise for the trust’s creator. There are exceptions, but it’s important to remember that just because your assets are held in trust does not mean that the property is protected. It’s worth noting that New Hampshire has passed favorable laws allowing so-called ‘asset protection’ trusts. The law in this area is very complicated, and it’s imperative to discuss your needs with an estate planning attorney should asset protection be one of your goals.”

Q. What important documents should someone have as they prepare to speak to an estate planning attorney?

Elise Salek: “Most estate planners provide their clients with an estate planning questionnaire prior to the initial meeting. This questionnaire is designed to solicit information about the client’s assets and, more importantly, information about how the client wishes to distribute his or her assets after death. Clients often complete the estate planning questionnaire at home and therefore don’t need to bring documents to their initial meeting with the estate planner. The questionnaire (even if it’s only partially completed) is a good starting point for the initial discussion about estate planning. However, in the absence of a questionnaire, clients should compile a list of their assets (including how those assets are titled and whether those assets have any designated beneficiaries) and bring that list with them to their initial meeting, along with copies of any existing estate planning documents. As the estate plan unfolds and decisions are made about how assets are to be distributed, the estate planner will assist the client in obtaining beneficiary designations, copies of deeds, and any other paperwork needed to implement the estate plan.”

Q. In what ways does estate planning become more complicated if there are multiple marriages and/or stepchildren involved?

Christopher Paul: “Estate planning for those in these situations can be more complicated, but not necessarily so. Certainly, a person who has obliga-

tions to a former spouse or children of a prior marriage needs to take these into consideration when planning to ensure any obligations are met. Also, care must be taken to be certain that the persons you wish to benefit from your property actually do.”

Anu Mullikin: “Decisions need to be made on whether assets will pass to the new spouse, and if so will those pass outright or in trust, or to the children from the person’s first marriage? Under the law, step-children must be named specifically in order to be a beneficiary of a will or trust — otherwise the term ‘child’ will refer only to biological or adopted children. Under the laws of most states, surviving spouses have certain inheritance rights which must be considered. Also, the titling of assets must be done carefully to insure that the right people inherit the various assets. For example, a will leaving everything to children will have no effect over a residence which is owned jointly with the new spouse. Another example is federal law, which requires a spouse to be the beneficiary of employer sponsored retirement plans (pensions, 401(k) plans, etc.,) unless the spouse affirmatively waives that right.”

Q. How often can someone alter an estate plan? How often should someone alter an estate plan?

Anu Mullikin: “People should review their plans every three to five years, and sooner if significant circumstances in their lives change. For example, sometimes the person previously chosen to be the trustee, executor or guardian of minor children is no longer the right choice. Or the age at which a beneficiary is going to inherit money needs to be changed, a beneficiary that was previously named needs to be removed, the person has acquired a new asset that he wants to leave to a specific beneficiary, or the person now wants to leave some money to charity. A final reason to review the plan regularly is to make sure that all assets are funded into the trust, or have a proper beneficiary designation to avoid probate.”

Benjamin Siracusa Hillman: “Provided that the documents that one has set up are fully revocable and amendable, one can alter one’s estate plan as often as desired, as long as one remains alive and retains mental capacity. Depending on the circumstances, too-frequent alterations could make a plan vulnerable to challenge by a disgruntled heir or beneficiary, but it is not uncommon for a plan to be changed multiple times between its original creation and one’s death. I generally recommend to clients that we check in any time a major life event has occurred (such as marriage or divorce of the client, or birth, marriage, divorce, or death of a

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beneficiary or potential beneficiary,) and at five year intervals in the absence of such an event.”

Elise Salek: “There are no hard and fast rules about when or how often an estate plan should be revised; any substantial change in the client’s circumstances (marriage, divorce, the birth of a child or grandchild, receipt of an inheritance, the onset of a disability, etc.) or in a beneficiary’s circumstances is reason to revisit one’s estate plan. In addition, substantial changes in the law (particularly when those changes impact taxes, inheritances, and gifts) should cause clients to revisit their estate planning documents; your estate planning attorney will notify you of any substantial changes in the law that are likely to impact your estate plan.”

Q. What’s the first step in estate planning?

Christopher Paul: “The first step is simply committing to do it. Most people do not have an up to date estate plan (or one at all,) although they know they should. It can be a simple process, and does not necessarily require a substantial commitment of time or money. Many find thinking about incapacity or death difficult, and simply put the idea of an estate plan on a mental upper shelf to be dealt with later. Later is not a good idea, especially if you have loved ones depending upon you.”

Anu Mullikin: “The first step is hiring a qualified estate planning attorney. Many people are reluctant to take the first step because they are not sure of what their wishes really are, what the process is going to be and/or how much it is all going to cost.

A good estate planning attorney will clearly explain the process, help the client to understand the options available and to pick the appropriate ones for the client’s estate plan, and will clearly explain the expected cost.”

Benjamin Siracusa Hillman: “A well-qualified estate planning attorney provides much more than simply a set of documents. He or she provides expertise, time, experience, and knowledge so that you can be assured that the plan you are creating fits your circumstances and that any potential issues have been fully explored.”

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LOCAL DISH

Gluten-Free Irish Soda Bread Muffins Celebrate St. Patrick’s Day with the taste of Irish soda bread in the form of a muffin that’s easy to dispense. Bring them to the office, stick them in the freezer or offer them to your favorite bartender.

In this recipe, sour cream or yogurt is added instead of the traditional sour milk or buttermilk — this is the agent that helps the baking soda give rise to the soft flour. Irish soda bread was not actually invented in Ireland. The recipe and the baking soda came from America, but it was quickly adopted across the ocean because yeast and hard wheat were more expensive. Don’t want the gluten-free version? A similar recipe using wheat flour can be found online at kingarthurflour.com.

Preheat the oven to 400°F. Lightly grease a standard muffin pan, or line with papers that have been greased.

In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, sugar, currants or raisins, and caraway seeds.

In a separate bowl, whisk together the eggs, yogurt or sour cream, and melted butter or oil.

Stir together the dry and wet ingredients. As soon as everything is evenly moistened, stop stirring; this batter doesn’t need beating.

Spoon the batter into the prepared pan; a muffin scoop works well here. The stiff batter will be mounded in the cups. Top with sparkling white sugar, if desired.

Yield: 12 muffins Recipe courtesy of King Arthur Flour, kingarthurflour.com

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photo courtesy of king arthur flour

2 1/4 cups King Arthur Gluten-Free Flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/3 cup granulated sugar 1 1/2 cups currants (first choice) or raisins 1 1/2 to 2 teaspoons caraway seeds, to taste 2 large eggs 1 cup yogurt or sour cream 6 tablespoons melted butter or 1/3 cup vegetable oil Coarse sparkling sugar, for topping; optional but good *For best results, use full-fat yogurt or sour cream. Nonfat will yield an unpleasantly tough muffin; lower-fat will make an acceptable but less-tender muffin.

Bake the muffins for 18 to 20 minutes, until a cake tester inserted into the center of a muffin comes out clean. Remove them from the oven.

Tip the muffins in the pan, so their bottoms don’t get soggy. Wait five minutes, then transfer the muffins to a rack to cool. Serve them plain, or with butter and/or jam.

603 LIVING

EVENTS

Calendar OUR FAVORITE EVENTS FOR MARCH 2017

cross-country skiing race? This Bretton Woods tradition is just that: 42 kilometers of Nordic racing, held between the Omni Mount Washington Resort and the mountain itself. Skiers of all ages and abilities are welcome to participate, but the biggest draw is the elite racers — past Nordic Marathon champions include multiple Olympians. 7 a.m. to 3 p.m., Bretton Woods Nordic Center at Omni Mount Washington Resort, 310 Mount Washington Hotel Rd., Bretton Woods.

(603) 278-3322; brettonwoods.com

Ch oi ce

3/13

Ed ito r’ s

Last Call Celebrate (or mourn) the end of the snowsports season at this aptly named event.

Now in its 17th year, Last Call is the largest snowboarding event on the East Coast and attracts top boarders from around the globe. Spectators are welcome and can keep their eyes peeled for boarding-world celebs like Pat Moore and Chas Guldemond. Loon Mountain, 60 Loon Mountain Rd., Lincoln. (603) 745-8111; loonmtn.com

3/25

BodeFest 2017 At this annual festival, visitors can enjoy a day of on- and off-slope activities with one of New Hampshire’s biggest sporting names. Festivities include a fun race, kids’ ski with Bode Miller, silent and live auctions, and an autograph session with the man of the hour.

Best of all, it’s for a good cause — proceeds benefit Miller’s Turtle Ridge Foundation for adaptive and youth sports. Cannon Mountain Ski Area, 260 Tramway Dr., Franconia. (603) 823-8800; cannonmt.com/bodefest.html

courtesy of millennium running

3/31

3/25-26 Shamrock Half Marathon & Shamrock Shuffle Got any green running shoes in your closet? Millennium Running’s annual 2-mile Sunday St. Paddy’s race is joined this year by a brand-new Saturday half marathon. Let the luck of the Irish propel you to the finish line of your chosen race (or do both to earn the Golden Shamrock Medal). And have some fun — themed outfits are encouraged. Times and prices vary with event, downtown Manchester. (603) 488-1186; millenniumrunning.com

SPORTS & RECREATION 3/4-18

Winter Wild This all-comers uphilling series has been going strong all winter, but, if you haven’t made it to the races yet, this month gives you three last chances. Competitors from kids to seniors compete to climb up the mountain on snowshoes, sneakers, skis or other gear and get back down by power of whatever carried them up. Saturday morning races at Black Mountain, Waterville Valley and Gunstock conclude the season. $20-$25. Times and locations vary. winterwild.com

3/5

Granite State Snowshoe Championship Throughout the past two months, intrepid men and women have been racing all over the state on a rather unusual medium: snowshoes. This final event of the season sees their champions crowned. Sport-

ing championships are always fun to watch, but this one will especially wow — when’s the last time you were graceful on snowshoes? 11 a.m., Nordic Center at Waterville Valley, 7 Village Rd., Waterville Valley. granitestatesnowshoeseries.org

3/8-10

NCAA Alpine Skiing Championships Who said March Madness was just for basketball? College skiing’s big dance comes to the Granite State this year for the first time in a decade. Head to the slopes to catch some of the sport’s top athletes at work and to see how UNH and Dartmouth skiers fare. Cannon Mountain Ski Area, 260 Tramway Dr., Franconia. (603) 823-8800; ncaa.com/sports/skiing

3/11

Bretton Woods Nordic Marathon If the prestige of running a regular marathon isn’t enough for you, then how about a marathon-distance

Harlem Globetrotters March sports don’t have to involve a ski slope or willful ignorance of the frigid temps on your "springtime" run. Catch some remarkable athletics from the comfort of the great indoors when this legendary team comes to the Queen City. But be prepared: the night’s jaw-dropping stunts may inspire your little ones to go particularly wild on the hoop in your driveway. $42-$102. 7 p.m., SNHU Arena, 555 Elm St., Manchester. (603) 644-5000; snhuarena.com

BENEFITS 3/4

On Tap for CASA Lazy do-gooders, this one’s for you. At this new fundraiser for CASA of New Hampshire, participants are tasked with keeping their teams’ barstools occupied for one to three hours per person without abandoning the post — or, in other words, doing exactly what they’d normally do on a Saturday afternoon. Spots are mostly filled at this point, but, if you’d like to get involved, you can still donate or stop by to enjoy the games and libations offered throughout the 12-hour event.

12 p.m. to 12 a.m., New England’s Tap House Grille, 1292 Hooksett Rd., Hooksett. casanh.org/ontap

3/10

DFMC Comedy Fundraiser to Beat Cancer Head to the Queen City for a night full of laughs with a noble purpose: eliminating cancer. Half of ticket sales from this comedy night go straight to the Dana-Farber Cancer Institute’s Boston Marathon Challenge, and 100 percent of donations received beyond ticket cost is directed to the institute’s Claudia Barr Program for cancer research. $20. 8 p.m., Radisson Hotel Manchester Downtown, 700 Elm St., Manchester. Eventbrite nhmagazine.com | March 2017

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Get a crew together, hatch a plan and take your shot at theatre stardom. This open call from Concord’s Hatbox Theatre invites arts lovers to pitch their ideas for shows they’d like to produce during the next season of programming at the year-old theatre. Live performances from theatre and music to comedy and magic shows are all welcome — so start warming up your elevator pitch. Free. 7 p.m., Hatbox Theatre, 270 Loudon Rd., Concord. (603) 715-2315; hatboxnh.com

way to spend a day no matter the details — but we’d especially recommend this one. Head to LaBelle to hear 2016 New Hampshire Magazine It Lister Joel Gill present “Our Stories Connect Us,” an interactive lecture encouraging listeners to think outside the box about societal discord, its causes and how to fix it. The New Hampshire Institute of Art, where Gill is a faculty member, sponsors the program. $5. 3 p.m., LaBelle Winery, 345 NH-101, Amherst. (603) 836-2143; nhia.edu

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9th Annual New Hampshire Jewish Film Festival This statewide showcase features films from romances to documentaries with ties to the Jewish faith. With screenings in six different towns, the fest is bound to have something to enjoy at a theater near you, but if you’re looking for the best of the best, opt for “For the Love of Spock.”

The documentary on the Jewish “Star Trek” actor Leonard Nimoy opens the festival, and, yep, Trekkie costumes are encouraged. Times, prices and locations vary. nhjewishfilmfestival.org

3/24-26

Great Northeast Boat Show Believe it or not, the time of the year to get out on the lake is almost here. Prepare yourself by hitting this showcase and browsing the latest from 25 different boat dealers. The expo has everything from pontoons and jet skis to kayaks and inflatables, and it’s indoors — so you can peruse the offerings without worrying about the snow that’s probably still falling outside. $10. Fri 12 to 8 p.m., Sat 10 a.m. to 8 p.m, Sun 10 a.m. to 4 p.m., The Hampshire Dome, 34 Emerson Rd., Milford. greatnortheastboatshow.com

3/28

3/10

Help Us Help Others 2017 Gala Event For several years, a grassroots team of Granite Staters has organized the Help Us Help Others (HUHO) gala, a ritzy-but-fun benefit for select charities.

This year, the night has a “Phantom of the Opera” theme (complete with entertainment from soprano Morgan Ames and baritone Andrew Gaydos) and benefits Massachusetts homelessness charity Common Ground New England and the Mission School of Hope, a medical clinic in Cameroon founded four years ago by the funds raised at HUHO events. $60. 7 p.m., Atkinson Resort & Country Club, 85 Country Club Dr., Atkinson. huhogala.org

3/17

2017 Cynthia’s Challenge 24-Hour Ski-aThon Few events in New Hampshire combine high-wattage fun with high-impact giving like the annual Cynthia’s Challenge. The full-day event packs in the activities, with ski and snowboard access throughout, fireworks, three tasty meals, a raffle and the Mountain Dew Vertical Challenge race placed smack in the middle.

But the best part of the day is knowing exactly whose life will be changed by your donations.

Challenge organizers choose one New Hampshire family per year as the beneficiary of the fundraiser, and, this year, monies go to the Holts, a Sanbornville family in need of a wheelchair-accessible van for their 11-year-old daughter living with skeletal dysplasia. $99. 4 p.m. to 4 p.m., King Pine Ski Area, 1251 Eaton Rd., Madison.

(603) 367-8896; cynthiaschallenge.org

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3/19

CHaD Battle of the Badges Hockey Championship Some of New Hampshire’s finest men in uniform trade their badges for shin guards in this annual children's hospital benefit. Pick a team to root for — police or firefighters — and watch the competitors tear up the ice for a good cause. Feeling especially generous? Event organizers are in need of volunteers for the day, too. $10. 3 p.m., SNHU Arena, 555 Elm St., Manchester. chadhockey.org

MISCELLANEOUS 3/17-19

50th Annual New Hampshire State Home Show All things home are represented at this NH Home Builders Association institution.

During the three-day expo, visitors can attend seminars on topics like remodeling and energy efficiency, browse a show floor full of displays from home pros and, perhaps most excitingly, stop by the Tiny Home Village, a collection of on-trend Lilliputian living spaces built by local high school students and their NHHBA mentors. $5-$9. Fri 1 to 8 p.m., Sat 10 to 6 p.m., Sun 10 to 4 p.m., Radisson Hotel Manchester Downtown, 700 Elm St., Manchester. (603) 2266538; nhstatehomeshow.net

3/19

LaBelle Winery Art Talk: Joel Gill - Our Stories Connect Us An artist talk at a winery (complete with wine and cheese tastings) would be a cool

Broadening Your Global Perspective Through Travel with Rick Steves There are two types of people in the world: those who love the avuncular public television travel guru Rick Steves and those who are wrong. In this lecture, Steves will explain how to use travel as a political act — in other words, how to get beyond the well-priced hotels and tasty restaurants to really learn about the places you’re visiting. In our increasingly politicized world, this guide to engaged and thoughtful traveling is a can’t-miss. $35-$50.

7:30 p.m., The Music Hall, 28 Chestnut St., Portsmouth. (603) 436-2400; themusichall.org

PERFORMING ARTS 3/3

Luke Bryan Kill the Lights Tour Fresh off his Super Bowl performance, one of country’s biggest names (and hottest hunks) comes to the SNHU Arena. Take in massive hits like “Crash My Party” and “Drunk On You” and opening act performances from Brett Eldredge and Brett Young — cowboy boots strongly recommended. $49.50-$75. 7 p.m., SNHU Arena, 555 Elm St., Manchester. (603) 644-5000; snhuarena.com

3/3-25

"Hairspray" Welcome to the '60s! Transport yourself to mid-century Baltimore with this beloved musical. The Tony Award-winning show — which you may recognize from its live TV adaptation last fall — follows Tracy Turnblad, a plus-sized teen who dreams of being a professional dancer. Come for the catchy tunes; stay for the positive message of body positivity and equal rights. $25-$45. Fri 7:30 p.m., Sat 2 and 7:30 p.m., Sun 2 p.m., Palace Theatre, 80 Hanover St., Manchester. (603) 668-5588; palacetheatre.org

photo by jane button photography

3/22 Pitch Night 2017

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3/4

Brahms and Tchaikovsky Enjoy fan-favorite classical composers and brand-new compositions at this Symphony NH show. Tchaikovsky’s “Variations on a Rococo Theme” and Brahms’ “Symphony No. 3” appear on the program alongside the New Hampshire premiere of Christopher Theofanidis’ “Dreamtime Ancestors.” Sergey Antonov solos on the cello. $18$49. 8 p.m., Keefe Center for the Arts, 117 Elm St., Nashua. (603) 595-9156; symphonynh.org

3/8

3/10-4/2 3/5 Cashore Marionettes: "Life in Motion" If you think puppet theatre is just for kids, then this emotional performance has some lessons for you. Joseph Cashore’s intricate marionettes portray powerful scenes of everyday life, while music from Beethoven, Strauss and Copland provide the soundtrack. With humor, pathos and impressive theatricality, “Life in Motion” may be the most unique performance you’ll see this spring. $20$35. 3 p.m., Silver Center for the Arts, 114 Main St., Plymouth State University, Plymouth. (603) 535-2787; plymouth. edu/silver-center

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A Very Intimate Acoustic Evening with Pat Benatar and Neil Giraldo With a catalog including mega-hits like “Hit Me With Your Best Shot” and “Love Is a Battlefield,” you definitely know Pat Benatar. But you may not know about one of her strongest collaborators: her husband, Neil Giraldo. The dynamic duo takes the stage together in this unique evening with one of rock’s biggest stars. $48$87. 7:30 p.m., The Music Hall, 28 Chestnut St., Portsmouth. (603) 436-2400; themusichall.org "Violet" Warm up for summer theatre season with this contemporary Broadway hit. The Tony-nominated musical tells the story of Violet, a young woman with a facial disfigurement who sets across the country to find the televangelist she believes will change her life with a cure. Along the way — and through a rollicking soundtrack of gospel, bluegrass and blues — her life is changed, through new friends, adventure and an unexpected love. $20-$38. Thu 7:30 p.m., Fri 8 p.m., Sat 2 and 8 p.m., Sun 2 p.m., Seacoast Repertory Theatre, 125 Bow St., Portsmouth. (603) 4334793; seacoastrep.org

3/28

The Beach Boys Channel your inner surf bum for a night with one of the biggest names in 20th-century pop. Founding Beach Boys member Mike Love, longtime collaborator Bruce Johnston and five other musicians form the group’s current lineup, and concertgoers can expect the same beloved tunes from the crew that the band has been famous for since the 1960s. $85-$119. 7:30

p.m., The Colonial Theatre, 95 Main St., Keene.

(603) 352-2033; thecolonial.org

3/31

Hilary Hahn Veteran classical music lovers and classical newbies alike are welcome at this performance. Grammy-winning Hahn (who marks her first Upper Valley appearance with this concert) has been heralded by the Washington Post as one of the world’s best violinists, but she’s also noted for her crossover collaborations and her efforts to make the classical music world more accessible. Enjoy Bach, Mozart and Schubert works accompanied by Robert Levin on the piano. $17-$50. 8 p.m., Hopkins Center for the Arts, 4 E. Wheelock St., Dartmouth College, Hanover. (603) 646-2422; hop.dartmouth.edu

ST. PATRICK'S DAY 3/11

Run Before You Crawl 5K & Pub Crawl If you want that pre-Paddy’s Day Guinness, you’ll have to earn it. At this clever hybrid event, you’ll start the day with a 5K run and end with a trip through more than a dozen of Dover’s finest bars and eateries. Crawl participants get free food samples at every stop — a list including 7th Settlement Brewery, La Festa and Thirsty Moose — so come ready to eat back all the calories you burned in the morning’s race. $20$40. 8 a.m., downtown Dover. (603) 396-1637; runb4ucrawl.com

3/17

The 26th Annual Wild Irish Breakfast Schmoozing, St. Pat’s celebrations, charity and breakfast? Count us in. This Nashua tradition has counted vice presidents, senators and presidential candidates among its attendees, and this year, our newly minted governor takes the helm as keynote speaker. Breakfastgoers can network, enjoy jokes from "Blarney Master" Chris Williams and enter a raffle featuring such prizes as a trip to the Emerald Isle. Proceeds benefit the PLUS Company, a nonprofit working for individuals with disabilities. $85. 7 a.m., Crowne Plaza, 2 Somerset Pkwy., Nashua. (603) 886-1200; wildirishbreakfast.org

3/5 Anna Madsen CD Release Show Before heading off on a European tour, Best of NH winner Anna Madsen comes to Londonderry to celebrate the release of her sophomore album, “Whisper.” Enjoy an evening of Madsen’s Lana Del Rey-esque indie style and hear songs from the new CD just two days after its debut. $20. 7 p.m., Tupelo Music Hall, 2 Young Rd., Londonderry. (603) 4375100; tupelohall.com

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Boston Irish Comedy Tour Boston is renowned for its Irishness, and the Irish are renowned for their humor. Put the two together and you have this laugh-a-minute tour, featuring Boston Irish comedians Jim McCue, Joey Carroll and Jimmy "PJ" Walsh. The tour’s two New Hampshire stops — conveniently timed for the most Irish day of the year — will also feature bagpipers and live Irish step dancers. $30-$38. 8 p.m., Lebanon and Portsmouth. cuzinrichard.com New Hampshire Magazine is a proud sponsor of this event.

3/18

8th Annual SouperFest Soup, soup and more soup! Come grab a bowl (along with other snacks and fun activities) to help make a positive

3/25

3/5

3/25

Restaurant Week New Hampshire Gird your loins, foodies. The New Hampshire food scene’s best week of the year has arrived, with special menus and deep discounts at restaurants in every corner of the state. The week also marks the recognition of a select few local “celebrity chefs” — such as Copper Door's Nicole Barreira, who created this mouthwatering scallop dish — for their work, so keep your eyes peeled for the chefs near you who’ve earned the distinction. When you’re ready to plan your week of good eats, visit the festival’s website for a directory of participating restaurants (complete with menus) sorted by region, price point, or both.

Times and prices vary, statewide. (603) 228-9585; restaurantweeknh.com

Tracing Irish Roots: A Workshop We’re all Irish on St. Patrick’s Day, but if you have actual claims to Irish ancestry, this workshop will help you explore them. Instructors from the New England Historic Genealogy Society will teach participants how to wade through family lore and online databases to find the real stories of their ancestors in the land of Eire — so, next year, you’ll know how to celebrate St. Paddy’s like great-uncle Seamus did back in County Mayo. $35-$50. 1 p.m., New Hampshire Historical Society, 30 Park St., Concord. (603) 228-6688; nhhistory.org Songs of Emigration: Storytelling Through Traditional Irish Music Ireland has one of the world’s richest music traditions. Learn all about it with the help of Celtic fiddler (and Best of NH winner) Jordan Tirrell-Wysocki. Using performance of Irish folk songs and storytelling revealing the pieces’ historical context, Tirrell-Wysocki will explore the varied experiences of the Irish emigrant. This New Hampshire Humanities presentation is perfect for those who appreciate a good history lesson as much as a rockin’ fiddle. Free. 1 p.m., Millyard Museum, 200 Bedford St., Manchester. (603) 622-7531; manchesterhistoric.org

3/26

St. Patrick’s Parade This longstanding Manchester tradition may be the granddaddy of all Granite State St. Paddy’s Day events. Organizations from around the state hoist the tricolor, don their green and march down Elm Street for the parade (which is held on a late-March Sunday every year to avoid competition on the 17th). Park your lawn chair along the route, wave to Grand Marshal Al Heidenreich, and scout out more guys in skirts — sorry, “kilts” — than you’ll see all year. Free. 12 p.m., Elm St., Manchester. saintpatsnh.com

FOOD & DRINK 3/17

Spring Wine Spectacular Are you a wine aficionado? If so, come be a part of WineNot Boutique’s first-ever “Spring Wine Spectacular,” where you can really put those taste buds to test. With more than 80 high-quality wines, craft beers, artisan food, a charity raffle and some good music to boot, this is a night chock-full of festivities you winos won’t want to miss. Register

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impact. This fundraiser for the Concord Coalition to End Homelessness is nearly a decade strong, so bring a hungry stomach and help raise even more money than last year. $5-$20. 4 to 7 p.m., Rundlett Middle School, 144 South St., Concord. concordhomeless.org

3/18

Chocolate, Wine & Cheese Festival Chocolate and wine, sure. Cheese and wine, great. But chocolate, cheese AND wine? Oh, baby. Kick off the spring season with a celebration of this tempting trio. Ticketholders can indulge in more than 80 domestic wines, chocolates and cheeses along with many other delectable treats. Any individual over the age of 21 is welcome to come and meet local producers and vendors with talent from all over New Hampshire. $10-$30. 5:30 to 7:30 p.m. and 8:30 to 10:30 p.m., Radisson Hotel Nashua, 11 Tara Blvd., Nashua.

MAPLE 3/4-26

Maple Express If you are one of those drownyour-breakfast-in-syrup kind of people, then

March is the month for you. Charmingfare Farm is celebrating Maple Month with events such as maple tree tapping, taste testing, an authentic sugar shack tour, a horse-drawn sleigh ride and a Maple Express Dinner amongst other entertainment on Saturday evenings. Pick a check-in time and sign up online now: your family and your sweet tooth will thank you. Saturdays and Sundays, Charmingfare Farm, 774 High St., Candia. (603) 483-5623; visitthefarm.com

3/5

Maple Madness Dinner Who says maple syrup is reserved for pancakes and waffles? We say it's high time to bring maple to the dinner table. This one-night, all-ages dinner includes hors d'oeuvres, live fiddle music, appetizers, an entrée and dessert. There will also be a silent auction to benefit the Monadnock Travel Council. Call to reserve a table, and eat up! $13.50-$25.95. 5 p.m., The Inn at East Hill Farm, 460 Monadnock St. Troy. (800) 242-6495; east-hill-farm.com.

3/11-4/1

New Hampshire Maple Experience Have you ever wondered how that sweet, sugary, sticky liquid got into that maple-leaf-shaped bottle before you dumped it onto your brunch plate?

The Rocks Estate in Bethlehem is willing to share the secret. Throughout March, guided tours will be offered to share the sugaring operation and other mouthwatering activities (free samples of maple syrup, pickles and donuts). Experience the full NH maple process and learn some history about mapling too.

Times and dates vary, The Rocks Estate, 4 Christmas Ln., Bethlehem. (603) 444-6228; nhmapleexperience.com

3/25

Maple Sugar Day It’s not just sugarhouses getting in on the Maple Month fun. The Mt. Kearsarge Indian Museum devotes their grounds to the sweet stuff for this annual event, where visitors can learn all about the process of maple sugaring and have a hand in making some themselves. The best part? Downing your newly made treats as soon as they’re finished.

Mt. Kearsarge Indian Museum, 18 Highlawn Rd., Warner. (603) 456-2600; indianmuseum.org

3/25-26

2017 Maple Weekend One sugar high: coming right up. Mid-March to mid-April is Maple Month for the New Hampshire Maple Producers Association, and the jewel in the month’s crown is this weekend. Sugarhouses and maple makers across the state plan promotions and events for these special dates, so visit your local purveyor (or make the trek to heavy hitters like Fuller’s in Lancaster) to drink in some of the state’s finest liquid gold. Times, prices and locations vary. (603) 225-3757; nhmapleproducers.com

Find additional events at nhmagazine.com/ calendar and even more fun things to do at nhmagazine.com. Submit events eight weeks in advance to Sarah Cahalan at scahalan@nhmagazine.com or enter your own at nhmagazine.com/calendar. Not all events are guaranteed to be published either online or in the print calendar. Event submissions will be reviewed and, if deemed appropriate, approved by a New Hampshire Magazine editor.

photo by nicole barreira

3/17-18

ahead of time for the Grand Tasting Event to secure a ticket. $35. 6 to 9 p.m., Crowne Plaza, 2 Somerset Pkwy., Nashua. (603) 204-5569; winenotboutique.com

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Solas They may have formed a few thousand miles from Ireland, but this Philadelphia quintet is one of the top names in Irish music today — and they’re spending St. Paddy’s Day right here in New Hampshire. Join them for a night of rousing Celtic tunes and a crash-course in fun Irish words like Eamon (their guitarist’s name) and bodhran (their preferred variety of drum). $26-$34. 8 p.m., The Music Hall, 28 Chestnut St., Portsmouth. (603) 436-2400; themusichall.org

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Quick Hits

The featured events in the calendar are some of our very favorites of the month, but they’re certainly not the only things going on. Check out this list for more great March events and, as always, find up-to-the-minute event listings at nhmagazine.com/calendar.

PERFORMING ARTS

ST. PATRICK'S DAY

A Thousand Doorways: Journey Among the Kurds of Turkey Old Town Hall, Newington peacockplayers.org

The Five Irish Tenors Dana Center, Manchester anselm.edu/dana

3/3-5

3/9

3/17

SPORTS & RECREATION

3/11

3/8

The Giver Capitol Center for the Arts, Concord ccanh.com

A Couple of Blaguards Flying Monkey Movie House & Performance Center, Plymouth flyingmonkeynh.com

Hannes Schneider Meister Cup North Conway cranmore.com

MISCELLANEOUS

3/10

3/22

3/25

Portsmouth NH Wedding Show Portsmouth myneevent.com

3/10-19

FOOD & DRINK

3/10-12

Pond Skim Jackson blackmt.com

BENEFITS 3/5

Bill's Race to Beat Amyloid Franconia billsrace.com

3/11

New England Disabled Sports Winter Challenge Lincoln nedisabledsports.org

4th Annual Fundraising Gala Atkinson rcfy.org

3/5

3/9

The Business Journal: Trendsetters 2017 Keene sentinelsource.com

3/12

Keene Wedding Show Keene myneevent.com

3/25

The Moth Mainstage Portsmouth themusichall.org

Heroes of the Underground Railroad Claremont Opera House, Claremont claremontoperahouse.info A Year with Frog and Toad Peacock Players, Nashua peacockplayers.org

3/10-19

The Odd Couple Leddy Center, Epping leddycenter.org

3/25-4/1

The Mystery of Edwin Drood Dana Center, Manchester anselm.edu/dana

Red Hot Chilli Pipers Palace Theatre, Manchester palacetheatre.org

Through 3/6

Portsmouth Beer Week Portsmouth portsmouthbeerweek.com

3/5

Paired Cocktail Dinner with Tamworth Distilling Wolfeboro wolfeboroinn.com

3/19

ChocolateFest Grantham lakesunapeeregionchamber.com

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NH

BEER

CLUB

Good Eats OUR GUIDE TO FINE DINING

Join the Club!

MONTHLY BEER TASTINGS FEATURING LOCAL BREWERIES AND TASTY FOOD PAIRINGS WHEN: Third Monday of every month, 6:30-8 p.m.

WHERE: New England’s Tap House Grille, 1292 Hooksett Rd., Hooksett TICKETS: $30; $10 goes to a local non-profit. Get them at nhbeerclub.com MARCH’S FEATURED BREWERY: Great Rhythm Brewing Company of Portsmouth — March 20

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DINE OUT

Revival Kitchen & Bar 11 Depot St., Concord (603) 715-5723 revivalkitchennh.com Braised Song Away Farm rabbit with a buttermilk-herb biscuit, root vegetables and cipollini onions ($22)

Revival Kitchen & Bar Take Pride in N.H. Visit www.nhmade.com for a list of the state’s finest specialty foods

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Chef Corey Fletcher has opened Revival Kitchen & Bar with staff he first met during his days at 55 Degrees in Concord about 12 years ago. In between, he was executive chef at the Colby Hill Inn and Granite Restaurant & Bar at the Centennial Hotel. At Revival, in the former Sunny’s space on Depot Street in Concord, Fletcher is serving up some of his favorite classic dishes that he developed

along the way, but now he favors local suppliers. Find local rabbit, cheeses, chicken, pork, beef and lamb, all with carefully balanced flavors. All breads and biscuits are house-made, along with the creative dessert list. The space features a small bar with sophisticated décor, interesting wine list and well-spaced dining in the adjoining high-ceilinged room. NH

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DINE OUT Our restaurant listings include Best of NH winners and advertisers along with others compiled by the New Hampshire Magazine editorial department. Listings are subject to change from month to month based on space availability. Expanded and highlighted listings denote advertisers. For additional and more detailed listings, visit nhmagazine.com.

H Best of NH

Great home-style cooking with an upscale flair from the same restaurant group as O Steaks & Seafood and Suna. $$–$$$ D (

Cotton H

AMERICAN 75 Arms St., Manchester; (603) 622-5488; cottonfood.com; $$–$$$$ L D (

The Foundry H

AMERICAN/FARM-TO-TABLE 50 Commercial St., Manchester; (603) 836-1925; foundrynh.com; $$-$$$ D b

$ Entrées cost less than $12 2016 Editor’s Picks B Breakfast H Best of NH L Lunch 2016 Reader’s Poll D Dinner $$$$ Entrées cost b Brunch more than $25 $$$ Entrées cost between ( Reservations recom-

Gale Motor Co. Eatery

$18 and $25

mended

SMALL PLATES 36 Lowell St., Manchester; (603) 232-7059; galemotoreatery.com; $–$$$ D (

$$ Entrées cost between

New – Open for one year or less

Giorgio’s Ristorante

$12 and $18

MEDITERRANEAN 707 Milford Rd., Merrimack; (603) 883-7333; 524 Nashua St., Milford; (603) 673-3939; 270 Granite St., Manchester; (603) 232-3323; giorgios.com — Ignite your passion for food with sumptuous décor and expansive menus that feature Mediterranean food with an American sensibility. Merrimack’s martini bar and gourmet pizza and Milford’s Meze bar have a menu that offers something for everyone. $$–$$$ L D (

MERRIMACK VALLEY Bar One

GASTROPUB 40 Nashua St., Milford; (603) 249-5327; Facebook; $–$$ L D

Bedford Village Inn H

AMERICAN 2 Olde Bedford Way, Bedford; (603) 472-2001; bedfordvillageinn.com; $$–$$$$ B L D

The Birch on Elm

Granite Restaurant

NEW AMERICAN/TAPAS 931 Elm St., Manchester; (603) 782-5365; Facebook; $–$$ L D

NEW AMERICAN 96 Pleasant St., Concord; (603) 227-9000; graniterestaurant.com; $$–$$$$ B L D b (

Buckley’s Great Steaks

Grazing Room

STEAKHOUSE 438 Daniel Webster Hwy., Merrimack; (603) 424-0995; buckleysgreatsteaks.com; $–$$$$ D (

Canoe

AMERICAN 33 The Oaks St., Henniker; (603) 428-3281; colbyhillinn.com; $$–$$$$ D (

AMERICAN 216 South River Rd., Bedford; (603) 935-8070; 232 Whittier Hwy., Center Harbor; (603) 253-4762; magicfoodsrestaurantgroup.com —

ek a wSe undays ys da n n 7ll day o e p O ch a n Bru

Hanover St. Chophouse H

STEAKHOUSE 149 Hanover Street, Manchester; (603) 644-2467; hanoverstreetchophouse.com; $$$–$$$$ L D (

RINK ENJO T D Y EA

SONNY’S TAVERN

MT’s Local Kitchen & Wine Bar

Tuscan Kitchen H

AMERICAN 212 Main St., Nashua; (603) 595-9334; mtslocal.com; $–$$$ L D

ITALIAN 67 Main St., Salem; (603) 952-4875; tuscan-kitchen.com; $$–$$$ L D b

O Steaks & Seafood

Villaggio Ristorante H

STEAKHOUSE/SEAFOOD 11 South Main St., Concord; (603) 856-7925; 62 Doris Ray Court, Lakeport; (603) 524-9373; magicfoodsrestaurantgroup.com — Steak and fresh seafood are specialties, but other dishes are available such as the longtime favorite, lobster macaroni and cheese.

Excellent wine list. $$–$$$ L D

Pasquale’s Ristorante

ITALIAN 145 Raymond Rd., Candia; (603) 483-5005; 87 Nashua Rd., Londonderry; (603) 434-3093; pasqualeincandia.com; $–$$ L D New location in Londonderry

ITALIAN 677 Hooksett Rd., Manchester; (603) 627-2424; villaggionh.com; $–$$ L D (

SEACOAST

7th Settlement

BREW PUB 47 Washington St., Dover; (603) 373-1001; 7thsettlement. com; $–$$ L D

Black Trumpet Bistro

Republic H

INTERNATIONAL 29 Ceres St., Portsmouth; (603) 431-0887; blacktrumpetbistro.com; $$–$$$$ D (

Revival Kitchen & Bar

NEW AMERICAN 142 Congress St., Portsmouth; (603) 373-6464; $$–$$$ LD(

MEDITERRANEAN 1069 Elm St., Manchester; (603) 666-3723; republiccafe.com; $–$$$ L D AMERICAN 11 Depot St., Concord; (603) 715-5723; revivalkitchennh. com; $$–$$$ D (

Stella Blu

TAPAS 70 East Pearl St., Nashua; (603) 578-5557; stellablu-nh.com; $$–$$$ D

Surf Restaurant H

SEAFOOD 207 Main St., Nashua; (603) 595-9293; 99 Bow St., Portsmouth; (603) 334-9855; surfseafood. com; $$–$$$$ D b

Taj India

INDIAN 967 Elm St., Manchester; (603) 606-2677; 47 E. Pearl St., Nashua; (603) 864-8586; tajindia.co; $–$$ L D New location in Nashua

Braise

Bridge Street Bistrot

INTERNATIONAL 64 Bridge St., Portsmouth; (603) 430-9301; bridgestreetbistrot.com; $$–$$$ L D b (

CAVA

TAPAS 10 Commercial Alley, Portsmouth; (603) 319-1575; cavatapasandwinebar.com; $–$$$ L D

Carriage House

AMERICAN 2263 Ocean Blvd., Rye; (603) 964-8251; carriagehouserye. com; $$-$$$ D (

CR’s the Restaurant

AMERICAN 287 Exeter Rd., Hampton; (603) 929-7972; crstherestaurant. com; $$-$$$ L D (

back drinks lo ca l farms smoked / cured / brined / femented BQ throw Blo cal tering

se open days week for lunch and dinner afsixoo d a ca vegetarian FUNKY american cuisine

2013

DOVER NH

Great Food, Craft Cocktails -Happy Hour Specials(603) 343-4332 328 • Central ave, Dover sonnystavernDover.Com

2 Badgers Island, Kittery, Maine

www.blindpigmaine.com 207.703.0079

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NEW AMERICAN 189 State St., Portsmouth; (603) 427-8258; curerestaurantportsmouth.com; $$-$$$ L D (

Dante’s Bistro

ITALIAN 567 Calef’s Hwy, Barrington; (603) 664-4000; dantespasta.com; $$ L D (

Domo

DINE OUT

Tinos Greek Kitchen H

GREEK 325 Lafayette Rd., Hampton; (603) 926-6152; tinosgreek.com — The menu offers a new take on your favorite Greek cuisine. $–$$ D b

LAKES

Bayside Grill and Tavern

ASIAN 96 State St., Portsmouth; (603) 501-0132; domoportsmouth. com; $$ L D

AMERICAN 51 Mill St., Wolfeboro; (603) 894-4361; baysidegrillandtavern.com; $–$$ L D

Durbar Square Restaurant

Canoe

NEPALESE/HIMALAYAN 10 Market St., Portsmouth; (603) 294-0107; durbarsquarerestaurant.com $-$$ L D (

Epoch

NEW AMERICAN 2 Pine St., Exeter; (603) 772-5901; theexeterinn.com; $$$–$$$$ B L D b (

Franklin Oyster House H

SEAFOOD 148 Fleet St., Portsmouth; (603) 373-8500; franklinoysterhouse.com; $-$$$ D

The Galley Hatch

AMERICAN 325 Lafayette Rd., Hampton; (603) 926-6152; galleyhatch. com; $-$$ B L D

Green Elephant H

VEGETARIAN 35 Portwalk Place, Portsmouth; (603) 427-8344; greenelephantnh.com; $–$$ L D

Jumpin’ Jay’s Fish Café

AMERICAN 216 South River Rd., Bedford; (603) 935-8070; 232 Whittier Hwy., Center Harbor; (603) 2534762; magicfoodsrestaurantgroup. com — Great home-style cooking with an upscale flair from the same restaurant group as O Steaks & Seafood and Suna. $$–$$$ D (

Corner House Inn Restaurant

TAPAS 106 Penhallow St., Portsmouth; (603) 319-8178; moxyrestaurant.com; $$–$$$ D (

Oak House

AMERICAN 110 Main St., Newmarket; (603) 292-5893; oakhousenewmarket.com; $–$$ L D

Revolution Taproom and Grill

GASTRO PUB 61 North Main St., Rochester; (603) 244-3022; revolutiontaproomandgrill.com — Gastropub style menu with mains, small plates and a large number of local and other craft beers on draft. $-$$ L D

Ristorante Massimo

ITALIAN 59 Penhallow St., Portsmouth; (603) 436-4000; ristorantemassimo.com; $$-$$$ D (

Row 34

SEAFOOD 5 Portwalk Place, Portsmouth; (603) 319-5011; row34nh. com; $-$$$ L D b (

Bellows Walpole Inn Pub

BREW PUB 222 West St., Keene; (603) 355-3335; elmcitybrewing. com; $–$$$ L D

ITALIAN 7 Endicott St. N., Laconia; (603) 527-8073; faroitaliangrille.com; $$ D (

Garwood’s

AMERICAN 1567 Summer St., Bristol; (603) 744-2022; 641 DW Highway, Merrimack; (603) 429-2022; homesteadnh.com; $–$$ D

Kathleen’s Cottage

IRISH PUB 90 Lake St., Bristol; (603) 744-6336; kathleenscottagenh.com; $–$$ L D

Lavinia’s

AMERICAN 18 Main St., Center Harbor; (603) 253-8617; laviniasdining. com; $–$$$ D (

Lemongrass

ASIAN 64 Whittier Hwy., Moultonborough; (603) 253-8100; lemongrassnh.net; $–$$ L D

Local Eatery H

FARM-TO-TABLE 21 Veterans Sq., Laconia; (603) 527-8007; laconialocaleatery.com; $–$$ D (

Mise en Place

ITALIAN/AMERICAN 96 Lehner St., Wolfeboro; (603) 569-5788; miseenplacenh.com; $$-$$$$ L D (

The New Woodshed

AMERICAN 128 Lee Rd., Moultonborough; (603) 476-2700; newwoodshed.com; $–$$$ D

O Bistro at the Inn on Main

O Steaks & Seafood

nhmagazine.com | March 2017

ITALIAN 1 Jaffrey Rd., Peterborough; (603) 924-6633; bantam-peterborough.com; $$–$$$ D (

Faro Italian Grille

Surf Seafood H

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Bantam Grill H

ITALIAN Rte. 137, Dublin; (603) 5637195; delrossis.com $$–$$$ D (

NEW AMERCAN 328 Central Ave., Dover; (603) 343-4332; sonnystaverndover.com — Menu ranges from deviled eggs and mac and cheese to fried chicken and burgers. The craft cocktail list is excellent. $–$$ D b SEAFOOD 99 Bow St., Portsmouth; (603) 334-9855; surfseafood.com; $$–$$$$ D

MONADNOCK

AMERICAN 202 Pitman Rd., Center Barnstead; (603) 269-4151; crystalquail.com; $$$–$$$$ D (

AMERICAN 200 North Main St., Wolfeboro; (603) 515-1003; innnewhampshire.com/our-bistro — Elegant yet comfortable inn setting with a menu that features dishes in the same upscale comfort food theme as O Steaks and Seafood. $$–$$$ D

Sonny’s Tavern

NEW ENGLAND TAVERN 90 N. Main St., Wolfeboro; (603) 569-3016; wolfestavern.com; $$–$$$ B L D b (

Del Rossi’s Trattoria

Homestead Restaurant

Moxy H

Wolfe’s Tavern H

Crystal Quail

Louie’s H

INTERNATIONAL 66 Marcy St., Portsmouth; (603) 433-2340; momborestaurant.com; $$–$$$ L D (

TAPAS/PIZZA 2075 Parade Rd., Laconia; (603) 528-3057; tavern27. com; $–$$ L D (

INTERNATIONAL/AMERICAN 297 Main St., Walpole; (603) 756-3320; bellowswalpoleinn.com; $$ L D (

AMERICAN 6 North Main St., Wolfeboro; (603) 569-7788; garwoodsrestaurant.com; $–$$ L D (

Mombo

Tavern 27 H

AMERICAN 22 Main St., Center Sandwich; (603) 284-6219; cornerhouseinn.com $$ L D b (

SEAFOOD 150 Congress St., Portsmouth; (603) 766-3474; jumpinjays. com; $$$–$$$$ D ( ITALIAN 86 Pleasant St., Portsmouth (603) 294-0989; louiesportsmouth. com; $$–$$$ D (

524-9373; magicfoodsrestaurantgroup.com — Steak and fresh seafood are specialties, but other dishes are available such as the longtime favorite, lobster macaroni and cheese. Excellent wine list. $$–$$$ L D

STEAKHOUSE/SEAFOOD 11 South Main St., Concord; (603) 856-7925; 62 Doris Ray Court, Lakeport; (603)

Elm City Brewing

Fireworks

historic and lovely place to lunch.

Fresh, local ingredients are used.

Three seatings at 11:30 a.m., 12:40 p.m. and 2 p.m. $$ L (

Piedra Fina H

LATIN 288 Main St., Marlborough; (603) 876-5012; piedrafina.com; $–$$ L D (

Restaurant at Burdick’s H

FRENCH 47 Main Street, Walpole; (603) 756-9058; burdickchocolate. com; $–$$$ L D b (

The Spice Chambers

INDIAN 31 Winter St., Keene; (603) 3529007; spicechambers.com; $-$$ L D (

The Stage H

AMERICAN 30 Central Sq., Keene; (603) 357-8389; thestagerestaurant. com; $-$$ L D

Thorndike’s Restaurant & Parson’s Pub

AMERICAN/PUB The Monadnock Inn, 379 Main St., Jaffrey; (603) 532-7800; monadnockinn.com; $–$$$ D (

Waterhouse

AMERICAN 18 Water St., Peterborough; (603) 924-4001; waterhousenh.com; $-$$$ L D b (

DARTMOUTH/ LAKE SUNAPEE Base Camp Café H

ITALIAN/PIZZERIA 22 Main St., Keene; (603) 903-1410; fireworksrestaurant.net; $–$$ D (

NEPALESE 3 Lebanon St., Hanover; (603) 643-2007; basecampcafenh. com; $-$$ L D

Fox Tavern at the Hancock Inn

Bistro Nouveau

TAVERN 33 Main St., Hancock; (603) 525-3318; hancockinn.com $-$$$ L D (

Fritz, The Place to Eat

AMERICAN 45 Main St., Keene; (603) 357-6393; fritztheplacetoeat.com; $ L D

The Grove

AMERICAN 247 Woodbound Rd., Rindge; (603) 532-4949; woodbound.com; $$–$$$ B L D b (

Lee & Mt. Fuji

ASIAN 50 Jaffrey Rd., Peterborough; (603) 626-7773; leeandmtfujiatboilerhouse.com; 314 Main St., Marlborough; (603) 876-3388; leeandmtfuji. com; $–$$ L D (

Luca’s Mediterranean Café

MEDITERRANEAN 10 Central Sq., Keene; (603) 358-3335; lucascafe. com; $$–$$$ L D (

Marzano’s Trattoria

ITALIAN 6 School St., Peterborough; (603) 924-3636; marzanostrattoria. com; $–$$ L D (

Nicola’s Trattoria

ITALIAN 51 Railroad St., Keene; (603) 355-5242; Facebook; $$$–$$$$ D

The Old Courthouse

NEW AMERICAN 30 Main St., Newport; (603) 863-8360; eatatthecourthouse.com; $$–$$$ L D b (

Papagallos Restaurant

ITALIAN/MEDITERRANEAN 9 Monadnock Hwy., Keene; (603) 3529400; papagallos.com; $–$$ L D (

Pearl Restaurant & Oyster Bar

ASIAN 1 Jaffrey Rd., Peterbrough; (603) 924-5225; pearl-peterborough.com $$–$$$ D (

Pickity Place

LUNCH 248 Nutting Hill Rd., Mason; (603) 878-1151; pickityplace.com — A

AMERICAN The Center at Eastman, 6 Clubhouse Lane, Grantham; (603) 863-8000; bistronouveau.com; $–$$$$ L D (

Candela Tapas Lounge

TAPAS 15 Lebanon St., Hanover; (603) 277-9094; candelatapas.com; $$-$$$ D (

Canoe Club Bistro

AMERICAN 27 South Main St., Hanover; (603) 643-9660; canoeclub. us; $–$$ L D (

Coach House

AMERICAN 353 Main St., New London; (603) 526-2791; thenewlondoninn.com/the-coach-houserestaurant;$ $–$$$$ D (

Flying Goose Brew Pub H

BREW PUB 40 Andover Rd., New London; (603) 526-6899; flyinggoose.com;. $–$$ L D

Inn at Pleasant Lake

PRIX FIXE 853 Pleasant St., New London; (603) 526-6271; innatpleasantlake.com; $58 D (

Latham House Tavern

TAVERN 9 Main St., Lyme; (603) 795-9995; lathamhousetavern.com $–$$ L D

Lou’s Restaurant H

AMERICAN 30 South Main St., Hanover; (603) 643-3321; lousrestaurant.net; $-$$ B L D

Market Table

FARM-TO-TABLE 44 Main St., Hanover; (603) 676-7996; markettablenh.com; $–$$ B L D b

Millstone at 74 Main

AMERICAN 74 Newport Rd., New London; (603) 526-4201; 74mainrestaurant.com; $–$$ L D b

603 LIVING

DINE OUT

Molly’s Restaurant

AMERICAN 11 South Main St., Hanover; (603) 643-4075; mollysrestaurant.com; $$–$$$ L D b (

lines of Ouellette’s famous lobster macaroni and cheese, award-winning sweet and sour calamari and much more. $$–$$$ D (

Murphy’s

Taverne on the Square

AMERICAN 11 South Main St., Hanover; (603) 643-4075; murphysonthegreen.com; $$–$$$ L D b (

AMERICAN 2 Pleasant St., Claremont; (603) 287-4416; claremonttaverne. com/home.html; $–$$$ L D

Peter Christian’s Tavern

Three Tomatoes Trattoria

TAVERN 195 Main St., New London; (603) 526-4042; peterchristianstavernllc.com; $–$$ L D b

ITALIAN 1 Court St., Lebanon; (603) 448-1711; threetomatoestrattoria. com; $–$$ L D

Peyton Place

Tuk Tuk Thai Cuisine

AMERICAN 454 Main St., Orford; (603) 353-9100; peytonplacerestaurant.com; $$ D (

THAI 5 S. Main St., Hanover; (603) 2779192; tuktukthaicuisine.com; $–$$ L D (

PINE at the Hanover Inn

NORTH COUNTRY

AMERICAN 2 South Main St., Hanover; (603) 643-4300; hanoverinn. com/dining.aspx; $$$–$$$$ B L D b (

Revolution Cantina

CUBAN AND MEXICAN 38 Opera House Square, Claremont; (603) 504-6310; Facebook; $-$$ L D b

Salt Hill Pub

PUB 7 Lebanon St., Hanover; (603) 676-7855; 58 Main St., Newport; (603) 863-7774; 2 W. Park St., Lebanon; (603) 448.-4532; 1407 Rte. 103, Newbury; (603) 763-2667; salthillpub.com; $-$$ L D

Stella’s Italian Kitchen

Bailiwicks

AMERICAN 106 Main St., Littleton; (603) 444-7717; bailiwicksfinerestaurant.com; $-$$$ L D (

The Beal House Inn

DELI/PUB 2 W. Main St., Littleton; (603) 444-2661; thebealhouseinn.com; $$-$$$ D Under new ownership

Chef’s Bistro H

NEW AMERICAN 2724 White Mountain Hwy., North Conway; (603) 3564747; chefsbistronh.com; $-$$ L D

Delaney’s Hole in the Wall

ITALIAN 5 Main St., Lyme; (603) 795-4302; stellaslyme.com; $–$$ L D

AMERICAN/ASIAN 2966 White Mountain Hwy., North Conway; (603) 356-7776; delaneys.com; $–$$ L D

Suna

Gypsy Café

AMERICAN 6 Brook Rd., Sunapee; (603) 843-8998; magicfoodsrestaurantgroup.com — The latest restaurant by NH’s own Chef Scott Ouellette and Andy Juhasz. Expect the same level of elevated fare along the

INTERNATIONAL 111 Main St., Lincoln; (603) 745-4395; gypsycaferestaurant.com; $–$$ L D

Horse & Hound Inn

AMERICAN/TAVERN 205 Wells Rd.,

Franconia; (603) 823-5501; horseandhoundnh.com; $$–$$$$ L D (

Jonathon’s Seafood

SEAFOOD/AMERICAN 280 East Side Rd., North Conway; (603) 447-3838; jonathonsseafood.com; $–$$$ L D (

Libby’s Bistro & SAaLT Pub

NEW AMERICAN 115 Main Street on Rte. 2, Gorham; (603) 466-5330; libbysbistro.org; $$–$$$ L D (

Margarita Grill

MEXICAN Rte. 302, Glen; (603) 3836556; margaritagrillnh.com; $–$$ L D

May Kelly’s Cottage

IRISH PUB 3002 White Mountain Hwy., North Conway; (603) 3567005; maykellys.com; $–$$ L D (

Moat Mountain Smokehouse H

BREW PUB 3378 White Mountain Hwy., North Conway; (603) 356-6381; moatmountain.com; $–$$ L D (

One Love Brewery H

BREW PUB 25 South Mountain Dr., Lincoln; (603) 745-7290; onelovebrewery.coml $–$$ L D

Rainbow Grille & Tavern H

AMERICAN/TAVERN 609 Beach Rd., Pittsburg; (603) 538-9556; rainbowgrille.com — Serving a variety of comfort food from seafood to ribs. The tavern serves appetizers, hearth-baked pizzas and sandwiches. $–$$ D (

Red Parka Steakhouse & Pub

STEAKHOUSE 3 Station St., Glen; (603) 383-4344; redparkapub.com; $–$$ L D

Rustic River

AMERICAN 5 Main St., North Woodstock; (603) 745-2110; rusticriverrestaurant.com; $-$$ L D

Pickity Place People say Pickity Place is in the middle of nowhere? I disagree!

We’re actually right in the HEART of New England.

Schilling Beer Co.

BREW PUB 18 Mill St., Littleton; (603) 444-4800; (603) 444-4800; schillingbeer.com; $-$$ L D

Shannon Door Pub

IRISH PUB Rte. 16 and 16A, Jackson; (603) 383-4211; shannondoor.com; $-$$ L D

Shovel Handle Pub

PUB 357 Black Mountain Rd., Jackson; (603) 383-8916; shovelhandlepub.com; $-$$ L D

Six Burner Bistro

AMERICAN 13 South Main St., Plymouth; (603) 536-9099; sixburnerbistro.com; $-$$ L D

The Snowvillage inn

NEW AMERICAN 136 Stewart Rd., Eaton Center; (603) 447-­2818; snowvillageinn.com; $$$–$$$$ D (

Tony’s Italian Grille & Pub

ITALIAN 3674 Rte. 3, Thornton; (603) 745-3133; $$ L D (

Tuckerman’s Restaurant

TAVERN 336 Rte 16A, Intervale; (603) 356-5541; tuckermanstavern. com; $–$$ D

The Wayside Inn

EUROPEAN 3738 Main St., Bethlehem; (603) 869-3364; thewaysideinn.com; $$–$$$ D (

Woodstock Brewery H

BREW PUB Rte. 3, North Woodstock; (603) 745-3951; woodstockinnnh. com; $–$$ L

Visit nhmagazine.com/food for more listings around the state or to sign up for the Cuisine E-Buzz.

603-878-1151 Pickityplace.com

Portland

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sto Wood

Pickity

Open 10-5 pm everyday

Place

Luncheon Seatings 11:30, 12:45 and 2:00 Reservations Recommended

Try our newesT locaTion 270 graniTe sTreeT manchesTer

Boston

Hartford

Providence

www.giorgios.com nhmagazine.com | March 2017

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603 LIVING

illustration by brad fitzpatrick

LAST LAUGH

New Hampshire Noob

A thorough (or is it thoro?) guide to what I’ve learned so far

BY SARAH CAHALAN

A

year ago this month, I packed up my things and moved from Indiana to the Granite State. Transplants may make up more than half of New Hampshire’s population, but we non-natives still face a steep learning curve about our adopted home. I’ve picked up a thing or two in my time here and, for the benefit of imports past, present and future, here they are: the 13 lessons you’ll learn in your first year as a New Hampshire noob.

1. Just because your state symbol disintegrated 14 years ago doesn’t mean it can’t still decorate your license plates and road signs.

2. It turns out it is not appropriate to suggest to your landlord that, in the interest of living free and all, your rent should really be $0.

3. You will brag to your friends back home that you practically live in ski country. This will not change the fact that you do not ski.

4. After dozens of confused people stop you

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nhmagazine.com | March 2017

when you reach the eighth digit, you will adopt, “No, sorry, those first three are the area code” as a permanent part of your non603 cell phone number.

5. Before long, your defenses will fly up when people ask, “So where are you living now? Vermont?”

6. Seth Meyers and Sarah Silverman will become your new comedy icons. Adam Sandler will become that guy we don’t talk about.

7. Speed limit: 55 signs on I-93 exist only to give drivers something to laugh at (until some point north of Concord, where the 70 mph signs become the laughable ones).

8. Southern New Hampshire University is a real place! It exists outside of those ads that play on TV all the time in the Midwest!

9. The word “Winnipesaukee” will rattle you the first two or three times you hear it, then become normal. You will remain uncertain about “Uncanoonuc” probably forever.

10. “Center,” “Falls” and “Beach” are all acceptable suffixes to toss onto any place name for added effect. Similarly, you can end your town’s name with “-oro” or “-orough” however your whims decide.

11. Life here won’t make you a libertarian.

It will, however, make you wonder, enraged, whoever decided that sales taxes were OK. 12. When a candidate you don’t like is in town, New Hampshire’s political importance will be boring old news that you’re too cool to care about. When a candidate you do like is in town, New Hampshire’s political importance is the best thing ever and a sure-fire way to break your record for Instagram likes.

13. The question, “Can I wear flannel to this?” has only one answer: “Obviously.” NH Sarah Cahalan is assistant editor of New Hampshire Magazine by day and all-purpose funny person by night. She loves Stanley Tucci and hates warm beverages.

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