Here in Hanover - Fall 2017

HANOVER here in

FALL 2017

VOLUME 22, NO. 3

$4.95

and neighboring communities

LOCAL LANDMARK

Lou’s Restaurant Celebrates 70 Years

CONTENTS

page

46

Features 36

Lou’s Meets the Challenge Feeding Hanover for 70 years.

by Nancy Fontaine

46 Keep Art In Your Heart The Children’s Art Studio in Norwich, Vermont.

By Karen Wahrenberger

60 September in South America Spring skiing—twice in one year!

by Lisa Ballard

Cover photo at Lou’s Restaurant by CPerry Photography 14

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36

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24 Departments 19 Editor’s Note 20 Contributors 22 Online Exclusives 24 Around & About

74 Good Neighbors

30 Best Friends

82 Real People

Tips, news & furry facts.

Where does your flour come from?

by Linda A. Ditch

34 First Glance

86 The Hood & The Hop

by Cassie Horner

Brighten your home with ideas from Roberts Flowers.

69 The Arts

Mary Lou Aleski: At the top of the Hop.

by Susan Nye

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Where healing energy flows.

by Elizabeth Kelsey

79 Living Well

Sexual dysfunction in men.

by Katherine P. Cox

Arts and entertainment at Dartmouth.

90 Happenings

A calendar of events.

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95 Advertisers Index 96 Hanover Talks

A moment with Robert Houseman, Hanover’s Planning & Zoning Director.

by Mike Morin

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SPECIAL ADVERTISING S E C T I O N

Autumn Adventures Explore the bountiful Hanover area!

Shop & dine around town!

HANOVER here in

and neighboring communities

Mountain View Publishing, LLC 135 Lyme Road, Hanover, NH 03755 (603) 643-1830

www.hereinhanover.com Publishers

Bob Frisch Cheryl Frisch Executive Editor

Deborah Thompson Associate Editor

Kristy Erickson Copy Editor

Elaine Ambrose Creative Director/Design

Ellen Klempner-BĂŠguin Ad Design

Hutchens Media, LLC Web Design

Locable

Inbound Marketing Manager

Erin Frisch Advertising

Bob Frisch

KEEP US POSTED. Here in Hanover wants to hear from readers. Correspondence may be addressed to: Letters to the Editor, Here in Hanover, 135 Lyme Road, Hanover, NH 03755. Or email us at: dthompson@ mountainviewpublishing.com. Advertising inquires may be made by email to rcfrisch1@ comcast.net. Here in Hanover is published quarterly by Mountain View Publishing, LLC Š2017. All rights reserved. Reproduction in whole or part is strictly prohibited.

Here in Hanover accepts no responsibility for unsolicited manuscripts, artwork, or photographs.

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E D I TO R ’ S N OT E

Autumn’s Abundance P HOTO BY I A N R AYM O ND

I’m willing to bet that many of you consider autumn your favorite season. I’m with you!

We’re privileged to experience New England’s finest—bright, sunny days; clear, crisp nights; and brilliant, breathtaking fall foliage. We are comforted by a crackling fire in the fireplace and snuggly sweaters and socks, and we’re excited by weekends filled with outdoor activities and football games. Go, Pats!

The children have gone back to school, and Halloween and Thanksgiving will be here before we know it.

While you’re planning your holiday turkey dinner with all the trimmings, consider picking up a delicious dessert or two from Lou’s, a Hanover landmark that area residents have been enjoying for 70 years (page 36). Make your life a little easier by calling ahead for one of Lou’s delicious pies or pastries, and congratulate Toby and Pattie Fried on this remarkable milestone.

Around town, we’re dropping in on an art class at the Children’s Art Studio (page 46). Founder and teacher Lani Carney helps children develop their six senses relating to art: design, story, symphony, empathy, play, and meaning. We’re also introducing you to Mary Lou Aleskie, the new director of the Hopkins Center (page 69), and we’re learning about the healing art of Reiki from the caring folks at Dartmouth-Hitchcock’s Norris Cotton Cancer Center (page 74).

We traveled all the way to Kansas to meet farmer Ron Suppes, who grows wheat that becomes King Arthur White Whole Wheat Flour (page 82). We’re sure you’ll enjoy meeting Ron and his family and learning about the flourmaking process from field to familiar red-and-white bag. Then we’re journeying even farther as Lisa Ballard whisks us off to Chile for some outstanding springtime (fall in our hemisphere) skiing (page 60).

There’s so much to savor during this special season—both indoors and out.

Go exploring, count your blessings, and enjoy!

Deborah Thompson Executive Editor dthompson@mountainviewpublishing.com

LIKE US www.mountainviewpublishing.com/facebook FA L L 2 0 1 7 • H E R E I N H A N O V E R

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C O N T R I B U TO R S LYNN BOHANNON Lynn began her photographic career in Boston, studying at the New England School of Photography, assisting commercial photographers, and color printing in photo labs.

Originally from West Virginia, she worked her way north, finally landing in the hills of Vermont, where she has a studio in Woodstock. Her current assignments include photographing people, product, and art.

KATHERINE P. COX Kathy is a freelance writer and former writer and editor for the Keene Sentinel in Keene, New Hampshire. Her work has also appeared in Vermont’s Local Banquet, So Vermont Arts & Living, Monadnock Small Business Journal, and the anthology Beyond the Notches: Stories of Place in New Hampshire’s North Country. She was also a writer and producer for Captured Light Studio, Inc., a video and interactive production company in Keene.

LINDA A. DITCH Linda’s love for food dates back to times spent watching her grandmother cook in her Missouri farmhouse kitchen.

Her love of wine developed while writing for the Concord Monitor and the Hippo. A freelance writer for almost two decades, her work has also appeared in the Boston Globe, Dallas Morning News, Better Nutrition, and CatFancy.

NANCY FONTAINE A writer, editor, and librarian, Nancy works at Norwich Public Library in Norwich, Vermont. She is also a book blogger and website manager and has been writing articles about the Upper Valley for the last several years. She lives in West Lebanon, New Hampshire, with her husband, and her hobbies include reading, quilting, skiing, and snorkeling.

ELIZABETH KELSEY Elizabeth is an Upper Valley writer whose work has appeared in O, The Oprah Magazine; the Boston Globe; Eating Well; Psychology Today; and other publications.

During her years in the Upper Valley, she's met many characters and gathered a lot of material, and now she just needs some time to write.

CHANTELLE PERRY Chantelle grew up in rural Vermont. She was introduced to photography at a young age and was immediately drawn to the excitement, challenge, and opportunities that each new photograph presented. After receiving a BFA in Photography from Sage College of Albany and a Certificate in Professional Photography from Hallmark Institute of Photography, she moved back to the Upper Valley and started CPerry Photography.

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VISIT US ONLINE @

HEREINHANOVER.COM ONLINE EXCLUSIVES Find additional articles online at www.hereinhanover.com. Go to the home page and click on the “In This Issue” button under the calendar.

Best Places for Retirement Hanover ranks number two in the state, behind Portsmouth, for being tax friendly.

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ONLINE BUSINESS DIRECTORY Check out these local businesses in our directory.

CLICK ON hereinhanover.com

ABOUTFACE SKIN THERAPY

LAVALLEY BUILDING SUPPLY

AMBROSE CUSTOM BUILDERS, INC

LOCABLE

ANNEMARIE SCHMIDT EUROPEAN FACE AND BODY STUDIO

LONG RIVER GALLERY & GIFTS

ARTISTREE/PURPLE CRAYON PRODUCTIONS

MASCOMA SAVINGS BANK

BARTON INSURANCE AGENCY

MB PRO LANDSCAPE

BENJAMIN F. EDWARDS & CO.

MORNINGSIDE ADVENTURE FLIGHT PARK

BENTLEYS

MOUNTAIN VALLEY TREATMENT CENTER

BLOOD’S CATERING & PARTY RENTALS

NATURE CALLS

BOYNTON CONSTRUCTION, INC. BRAESIDE LODGING

NEW LONDON INN & COACH HOUSE RESTAURANT

BROWN’S AUTO & MARINE

NEXT STEP CONSULTING SERVICES

CABINETRY CONCEPTS

NORTHCAPE DESIGN BUILD

CARPET KING & TILE

NORTHERN MOTORSPORT LTD

DATAMANN

NORTHERN STAGE PRODUCTIONS

DAVID ANDERSON HILL, INC.

PATEL DENTAL GROUP OF UPPER VALLEY

db LANDSCAPING

PERAZA DERMATOLOGY GROUP

DEAD RIVER COMPANY

QUALITY INN QUECHEE

DONALD NEELY, DMD

RAMBLERS WAY

DORR MILL STORE

RELAX & CO.

DOWDS’ COUNTRY INN

RICHARD ELECTRIC

DOWDS’ INN EVENTS CENTER

RIVER ROAD VETERINARY

ENGEL & VOELKERS, WOODSTOCK

RODD ROOFING

ENNIS CONSTRUCTION

ROGER A. PHILLIPS, D.M.D.

EVERGREEN RECYCLING

SEAN’S LAWN N’ GARDEN SERVICES

EXCEL PLUMBING & HEATING

SIX LOOSE LADIES YARN & FIBER SHOP

FOUR SEASONS SOTHEBY’S INTERNATIONAL REALTY

SURFACE SOLUTIONS

GALLERY ON THE GREEN

THE GRANITE GROUP, THE ULTIMATE BATH STORE

GILBERTE INTERIORS GUARALDI AGENCY

MARTHA E. DIEBOLD REAL ESTATE

THE FARMERS TABLE

HANOVER COUNTRY CLUB

THE HANOVER INN AT DARTMOUTH COLLEGE

HANOVER EYECARE

THE WOODSTOCK INN & RESORT

INFUSE ME

VERMOD HOMES

JEFF WILMOT PAINTING & WALLPAPERING, INC.

WE’RE MAKIN’ WAVES

JOZACH JEWELERS

WILLIAMSON GROUP SOTHEBY’S INTERNATIONAL REALTY

JUNCTION FRAME SHOP LATHAM HOUSE TAVERN

WHITE RIVER FAMILY EYECARE

WOODSTOCK AREA CHAMBER OF COMMERCE

For more information about how your business can get listed on our ONLINE BUSINESS DIRECTORY or for other online advertising opportunities, contact Bob Frisch at (603) 643-1830 or email rcfrisch1@comcast.net.

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A RO U N D & A B O U T

BY

Cassie Horner

H A P P E N I N G S I N THE H A N O V E R AREA

Emily Cleaveland on a chilly October morning at the Norwich Farmers’ Market with her vibrant blooms.

LOCAL BEAUTY

BY DESIGN DAHLIAS

A

bout 20 years ago, Emily Cleaveland began bringing flowers to her workplace. From this simple act of sharing beauty, By Design Dahlias was born.

“People loved my arrangements so much they said I should sell them at the Norwich Farmers’ Market,” Emily recalls.

“I did ordinary flowers at first, which didn’t work so well.

Then someone suggested dahlias.” These big, gaudy blooms proved to be a hit that continues two decades later.

Creating a garden of dahlias was a bit of a learning curve.

“The first time was a disaster,” Emily recalls with a laugh.

“I planted tubers too deep and I overfertilized, but I persevered and replanted. Then I got lots and lots of flowers that

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were suddenly popular at the Norwich Farmers’ Market.”

Over the years, Emily has expanded the number of plants and varieties. In addition to the farmers’ market, she sells wholesale to florists including Allioops! in New London, Cobblestone Design Company in Concord, and starting this fall to Roberts Flowers of Hanover.

Dahlias grow from tubers. For the gardener, this entails a process each spring of sorting, separating, and replanting tubers that overwintered in storage. For every tuber that she plants in the spring, she unearths 15 to 20 in the fall. These are overwintered and sold the following spring. “Every one of the tubers wants to be a plant,” Emily says. “That is why

Clockwise from top left: The dahlia lady picks flowers taller than she is. Harvest day at the farm in Springfield, New Hampshire. Spartacus, a perfectly formed, deepred dinner-plate dahlia.

Lady Liberty, pristine white and abundantly flowering. Wildwood Marie, a water-lily dahlia.

they have to be separated.” She sells the extra tubers.

“I plant the tubers directly into the ground in May or late in April if I’m feeling adventurous,” Emily says. “I watch them grow all summer while I run the kids around to activities.”

The demand for these showy flowers is great. Luckily, the plants rise to the demand: The more blossoms Emily cuts, the more the plant produces. For example, the very productive varieties produce 50 to 80 blossoms each week; 2017

looks to be especially noteworthy with more than 200 plants.

“This year is the earliest I have ever had buds,” she says.

Emily’s joy in growing dahlias is evident when she talks about what became a business. People can visit her garden in Springfield, New Hampshire, and visit bydesigndahlias. com for information about how to grow these showstoppers.

She can also be found at the Norwich Farmers’ Market from the second Saturday in September to whenever the first frost ends the season in October. H

Find out how to grow dahlias at www.hereinhanover.com.

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A RO U N D & A B O U T

I

RIDING FOR NATURE AND FUN

TOUR DE TASTE: A PEDALING PICNIC

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f you like to cycle and you enjoy delicious food, Tour de Taste: A Pedaling Picnic is a perfect venue that combines both. Held on Sunday, September 10 at 10am at the Samuel Morey Elementary School in Fairlee, Vermont, this fun annual event is an important fundraiser for the Norwichbased Upper Valley Trails Alliance, helping the organization maintain and develop regional trails and supporting its school programs.

"The event also helps promote active lifestyles, which is part of our mission," says Laura Romig, program manager at the Upper Valley Trails Alliance and organizer of Tour de Taste. “Everything is donated to support the Trails Alliance.�

Cyclists choose one of three routes, all beginning and ending at the school. The family-friendly Lake Morey Loop goes six miles around the lake with stops at food stations provided by different restaurants and farms. About 100 riders typically enjoy this route.

The 20-mile Classic Loop is very popular, attracting about 200 riders. The loop ride goes south to Thetford, then across the bridge through Lyme and Orford, New Hampshire, and back to Fairlee. Cyclists pause at food stations

Left: The Classic Loop stops at the Fairlee Gazebo, where Boloco provides tasty burritos.

Opposite: Riders enjoy a treat at the Lyme Green.

along the way for sustenance.

The third course, the 30-mile River Road Extension Loop, follows the Classic Loop but with an additional 10 miles for a better workout. Approximately 100 cyclists select this route, relaxing at food stops to taste the varied fare.

“We have every facet of rider,” says Laura. “New riders like the leisurely paced loop around Lake Morey, while more experienced riders like the expanded version.”

The menu at food stops includes a diversity of selections, ranging from doughnuts and baked goods to soups, salads, apples and apple cider, cheese, sweet corn, and more. The last stop is the reward of ever-popular ice cream.

“The food is fantastic,” Laura says.

“It’s a nice mix of local restaurants, farms donating supplies, and some collaborations between restaurants and farms. This year, the Classic and Extension Loops will stop at the Breakfast on the Connecticut bed and breakfast in Lyme.”

People need to bring their own bikes.

Preregistration is required. Information can be found on the website, uvtrails.org.

Volunteers are always welcome to help make the Tour de Taste possible. H FA L L 2 0 1 7 • H E R E I N H A N O V E R

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A RO U N D & A B O U T

APPRECIATING NATURE

MAIN STREET WALKING TOUR

Top: Vermont State Militia trains for the Civil War on June 28, 1864, in front of the Elihu Emerson House. Above left: The Norwich Inn. Right: The Norwich Green. Tracy Farm occupied the land west of the Congregational Church before Tracy Hall was built.

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magine the Village of Norwich in times gone by—the days before Tracy Hall was built and when the Vermont State Militia trained during the Civil War. The history of architecture, technology education, and religion reveals a series of stories of people and events from the town’s early days beginning in the late 1700s.

An easy way to explore the highlights of the village is available through the Norwich Historical Society. The organization offers a series of guided walking tours that ends on September 17 at 1pm with Lewiston: Norwich’s Ghost Hamlet, and it also provides an excellent brochure for self-guided explorations of the Main Street.

The brochure features a map demarcating 19 stops, including number one, the home of longtime Town Clerk William E. Lewis, and number 19, Norwich Square, which combines the ca. 1822 Thomas Emerson House and the ca. 1775 Burton House. Each stop is accompanied by information about its history, ranging from the distinctive Congregational Church to the large barracks that became Norwich University in 1834. Old photos give a perspective of what changed and what stayed somewhat the same.

An additional way to take the selfguided Main Street walking tour is with a new touring app called TipTour. The free app allows users to download the tour. It includes a compass function that leads people to the buildings. H

To find the walking tour brochure, visit norwichhistoricalsociety.org and click on the link. The pdf can be downloaded. To download the app, contact the Historical Society through the website or call (802) 649-0124.

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BEST FRIENDS TIPS, NEWS & FURRY FACTS

A dog is like an eternal Peter Pan, a child who never grows old and therefore is available to love and be loved. — Aaron Katcher

Canine Flu Season People can’t catch it, but a highly contagious pathogen that causes flu-like symptoms in dogs is spreading and can be fatal.

Researchers think this H3N2 virus emerged in Asia more than a decade ago and reached the US through rescued dogs brought from Korea a few years ago.

More contagious than an earlier strain of dog flu, it spreads where dogs get together, including at animal shelters, doggy day cares, bark parks, and dog shows or agility meets. Symptoms are similar to human flu; dogs usually develop a cough, run a fever, and act sick.

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If you suspect dog flu, visit the vet. While there’s no cure, your vet can offer advice for supportive care and medications to manage the symptoms such as fever. There is a vaccine said to be approximately 60 to 80 percent effective, but it doesn’t mean your dog will avoid the flu. However, if he does get it, his symptoms will be less severe. If your dog has contact with other canines, ask your vet about the vaccine.

Aging dogs and young pups are most at risk, as well as those with other medical conditions. Cats can also contract dog flu, but it’s not as common for them.

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Be Ready for Weather and Other Emergencies Storms seem to be more frequent as well as more severe these days. Be ready for emergencies so that if you have to evacuate your home, your best friends are ready to go too.

Here’s what the American Red Cross recommends: • Make a list of hotels along your most likely evacuation route that accept pets.

• Create an emergency contact list with names of friends, family members, and veterinarians who can help care for your pets in an emergency.

• Practice evacuation drills with your pets, including getting their labeled carriers into your car.

• Microchip pets and make sure vaccines are up to date.

EQUIMAGINE™, a fully robotic CT technology to revolutionize wholebody scanning of standing and moving horses.

Improved Diagnostics for Equine Friends A technological advance in CT scans is offering large-animal veterinarians and horse lovers hope for more effective and less stressful medical care. Robotic CT allows a horse to undergo a scan while awake and standing. Scanners on two mechanical arms move around the patient, and the high-quality images that result, including in 3D, offer veterinarians detailed anatomical views of their large patients in their normal, upright position.

The standard scan means anesthetizing a horse, laying it on its side, and moving a scanning unit around the problem areas, since not all of the animal’s body fits in the scanner. In recovering from general anesthesia, which is stressful at best, a horse can fall and suffer a severe injury.

For humans, the technology could help squirming children or claustrophobic adults, eliminating their need to lie still inside a tube.

Save the Date Saturday, October 28 Hanover Inn, 5:30pm Saturday, October 28, 2017 is the date for A Night for Paws, the Upper Valley Humane Society’s 11th Annual Benefit Auction & Gala. The event will feature exciting items in both a live and a silent auction, plus games, a photo booth, divine dining, and renowned auctioneer Kathy Kingston. Attire is cocktail or black tie, and all proceeds benefit the people and animals served by the UVHS. The event kicks off at 5:30pm at the Hanover Inn.

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BEST FRIENDS

Castles for Cats Any cats, but those who hang out indoors especially, love habitats of their very own. The cost of elaborate playhouses can make your own home seem like a modest investment, however. So if you’d like to get crafty for kitty, consider picking up a copy of Carin Oliver’s book, Cat Castles: 20 Cardboard Habitats You Can Build Yourself.

The many delightful projects in this book are easy and inexpensive to create, and your kids will love getting involved too. You’ll learn a few basic techniques and the tools to round up.

Then you’re off to build airplanes, pirate ships, food trucks, locomotives, and more. If a cat lover in your life has a birthday approaching, this might be the purrfect gift!

Send us photos of your pets and we’ll share them in a future issue.

Email high-resolution images to dthompson@mountainviewpublishing.com.

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FIRST GLANCE PHOTOS BY

Jim Mauchly/mountaingraphics.com

Brighten Your Home Expert advice from Roberts Flowers The days have shortened and cooled, and fall days can be drab and gray. But you don’t need to let go of summer’s floral abundance just yet.

Michael Reed of Roberts Flowers of Hanover shares some expert tips for making your home bright and cheerful this autumn.

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Bring them inside! When you rake the yard and winterize your porch, why not bring your favorite potted plants inside? Geraniums, succulents, and rex begonias overwinter nicely in a south-facing window. Consider sprucing them up with a new pot.

Look closely at your garden.

Even though it may not look like it, your garden is still a trove of fresh material. Snip a branch or two of Japanese maple and pair it with your favorite Simon Pearce vase on your desk. Or work coarse vine material, wild bittersweet, and moss into a wreath for your front door.

Switch up the fall palette.

Of course, we all associate deep, rusty colors with the autumn months, but why not lighten the darker days? Create a tablescape using white and green pumpkins and gourds paired with vases of longlasting Fuji mums and green hydrangeas. Finish with green moss and acorns gathered on a walk in the woods.

Try a workshop! If you need a jolt of floral therapy, sign up for a fun evening workshop geared toward the first-time floral enthusiast. (Check the Roberts Flowers website for details.) Bring a bottle of wine and learn how to design with old friends, or make some new ones. All you need is an open mind. Roberts Flowers will supply the rest.

If you’re out of time, give Roberts a call to order an exquisite arrangement for your Thanksgiving table, holiday party, or simply to make any day extra-special. H Roberts Flowers of Hanover 44 South Main Street Hanover, NH (603) 643-4343 robertsflowersofhanover.com

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Owners Toby and Pattie Fried.

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BY

Nancy Fontaine Lynn Bohannon

PHOTOS BY

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FEEDING HANOVER FOR 70 YEARS Aside from Dartmouth College, what institution is perhaps most synonymous with Hanover? You might have guessed the answer—Lou’s Restaurant & Bakery,marking its 70th anniversary this year. Toby and Pattie Fried are only the third owners of the eatery established by Lou Bressett in 1947. They bought Lou’s from Dartmouth alumnus Robert Watson in July 1992, making 2017 their 25th year.

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The Frieds’ path to owning Lou’s was not a straight line or what the couple originally expected. They met while attending college in Boston, but Toby grew up in Vienna, Austria. After graduating from Northeastern University, he became an engineer. He missed Viennese pastries, however, and always baked for himself. Soon, friends were asking for cakes, and when the tech economy around Boston took a downturn in the 1980s, the time was ripe for Toby to follow his passion and become a pastry chef.

A LEAP OF FAITH Toby trained at the College of Culinary Arts at Johnson & Wales University and the Culinary Institute of America in Hyde Park, New York. After winning a pastry competition, he was asked to work at the Ritz Carlton in Boston.

By 1989, the couple had decided to decamp to find a more affordable area in which to start a family. They moved to the Upper Valley, and Toby found work as a baker at the Mountain Creamery in Woodstock. He worked there for a year or so before he heard that Robert Watson wanted to lease out Lou’s bakery. Watson had already begun pulling back on running the restaurant and had leased out dinner operations.

“I was interested but concerned,” says Toby. “What if Robert decided to sell the business and the new owner wanted to take over all the operations?” So the Frieds took a leap of faith and bought the restaurant themselves.

Even serving dinner and running 24 hours a day on the weekends, Lou’s was not turning a profit at the time the Frieds bought it. Hanover was changing; Dartmouth-Hitchcock Medical Center had just moved to Lebanon, removing a large population of workers from downtown.

“We stopped the 24-hour service right away,” says Pattie. “We kept dinners for five years, but our children were little, and we thought we would do better streamlining the operation to breakfast and lunch.” The strategy worked, and Lou’s remains a breakfast-and-lunch restaurant today.

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Clockwise from above: Customers seated at the original counter include tourists, Dartmouth alumni, and downtown employees.

Longtime employee Ginny Macomber’s bright smile greets customers.

Sarah Chambers, working her third summer at Lou’s, makes a classic BLT. The Doc’s Favorite (named after Pattie’s dad) is homemade corned beef hash and poached eggs with homemade baked beans. It’s shown here with a seasonal berry salad made with locally sourced goat cheese and blackberries.

F I N D H E R E I N H A N O V E R AT W W W. H E R E I N H A N O V E R .CO M

Toby trained at the College of Culinary Arts at Johnson & Wales University and the Culinary Institute of America in Hyde Park, New York. After winning a pastry competition, he was asked to work at the Ritz Carlton in Boston.

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Another reason to streamline was to “bring the restaurant back closer to what Lou had done,” says Pattie. They thought about this with the decor as well. “When we renovated the dining room, we freshened it up and also took it back to more like what Lou had.”

Lou Bressett had been ambitious and forward thinking. When he started, there were competing diners in town.

One way Lou beat them was by being among the first establishments in the Upper Valley to install air conditioning. He also invested in an automatic donut maker, which is still in the basement. “The only other one is in the Smithsonian Institute!” says Toby.

He actually used it for his first six months as owner but was afraid of a fire due to the 1950s’ wiring. It still worked when he stopped using it.

THE DARTMOUTH CONNECTION Another way Lou was out in front was by being very attuned to what Dartmouth students wanted. He allowed students to run tabs, for which he would bill their parents. “The food at Dartmouth wasn’t as good then as it is now, and some kids ate three meals a day at Lou’s,” explains Toby.

The Dartmouth connection is both important to Toby and Pattie and something they enjoy. The walls of the dining room sport large pictures of the restaurant’s history. One is of a young man working the counter.

He was a Dartmouth student Lou hired. Toby recalls the reaction of the man when he returned for his 50th reunion. “It was the first time he had been back. He was so excited to see the picture on the wall and show it to his family. It was amazing.”

From top: Lou Bressett, a Marine Corps veteran returning from WW II, opened Lou’s in August 1947. Counter scene from the 1960s with gallery along the back wall. Even Dartmouth alumnus Nelson Rockfeller gave Lou’s a photo for the gallery while on a campaign stop in Hanover during his bid for president. Lou’s is still a popular stop on the presidential campaign trail.

Opposite from top: Memorabilia and awards. Lou’s hasn’t changed much, as this wall image from the early 1950s shows.

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Lou allowed students to run tabs, for which he would bill their parents.

Lou’s has become part of Dartmouth’s traditions—in fact, it has been immortalized as “The Lou’s Challenge.” To take the Lou’s Challenge, one stays up all night and goes for breakfast at the restaurant when it opens. Toby saw a sign on the Green during reunions this year that said, “You’re never too old for the Lou’s Challenge!”

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“We have to be really careful when we make any changes to our menu because when people come back, they are disappointed if they can’t get their favorites. We took tortilla soup off but put it back because so many people asked for it.”

Lou’s has become part of Dartmouth’s traditions—in fact, it has been immortalized as “The Lou’s Challenge.” To take the Lou’s Challenge, one stays up all night and goes for breakfast at the restaurant when it opens. Toby saw a sign on the Green during reunions this year that said, “You’re never too old for the Lou’s Challenge!”

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Longtime employee Becky Schneider serves a hungry family.

as when they were students. That includes some of the staff. Waitress Becky Schneider has worked at the restaurant since Lou owned it.

“Alumni come back and recognize her,” says Toby. “Her daughter Sarah works here too. We often have mother-daughter waitress teams. Right now, we have two sets. And one waitress is married to one of the cooks.”

LOOKING BACK AND MOVING FORWARD As Hanover has evolved, so has Lou’s menu. Some things, like corned beef hash, have been on the menu a very long time, although the Frieds changed the ingredients to be from scratch. Locally sourced and healthier food options have become popular, and omelets are a perennial favorite.

But, Pattie says, “We have to be really careful when we make any changes to our menu because when people come back, they are disappointed if they can’t get their favorites. We took tortilla soup off but put it back because so many people asked for it.”

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Cruller French toast, which Toby created to use up leftover crullers, is so popular they now bake some of the pastry just for the dish. It’s one of the items alumni ask for when they come back. Knowing which classes are having reunions is helpful when preparing for alumni. “The Earth muffins were really big when they were introduced, so you need them when alumni from those years come back,” says Toby.

The night before Dartmouth graduation is the busiest baking day of the year at Lou’s. On the day itself, Lou’s has a tent where people can buy pastries and coffee before the ceremony. “We have to bake, bake, bake the night before. We sell thousands of muffins at graduation.” Toby’s baking is well-known around the Upper Valley, particularly his pies and cakes. “One Thanksgiving we ran out of apples and couldn’t finish the orders in time, so we delivered hot pies to peoples’ houses on Thanksgiving day,” laughs Pattie.

Where will Lou’s go next? Nowhere and everywhere. “We hear stories of people meeting over Lou’s T-shirts in airports, at the Great Wall of China, even,” says Pattie. Now that’s a challenge that Lou’s has truly conquered. H Lou’s Restaurant & Bakery 30 South Main Street Hanover, NH (603) 643-3321 lous-restaurant-bakery.myshopify.com

ONLINE EXTRA Find Lou’s menu from 1947 and other memorabilia online at www.hereinhanover.com.

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The most important element for a children’s art studio is peacefulness.

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BY

Karen Wahrenberger

PHOTOS BY

CPerry Photography

THE CHILDREN’S ART STUDIO IN NORWICH, VERMONT

KEEP ART IN YOUR HEART

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MOST PARENTS FIND THEIR TODDLER’S FIRST SCRIBBLES MIRACULOUS, but sometime between those initial crayon strokes and middle-school art class, they and their children often lose their wonder for the amazing, spiritual process involved in creating art. Lani Carney (pronounced “Lonnie”) of the Children’s Art Studio in Norwich, Vermont, aims to keep the magic of making art alive for a lifetime.

“We are interested in the processes [of art making], which are more important than the outcome. If you are working with your hands and your heart, how can it be perfect? It is human,” Lani says, explaining her philosophy of art instruction. “I loathe erasers. They halt the process. If they goof, then we giggle, and they put a little heart next to it and keep going. Art is about freeing the imagination.”

Connecting Kids to the Natural World A professor of child development and psychology for 25 years, Lani “retired” to Martha’s Vineyard 12 years ago, where, instead of resting on her laurels, she started a new career and founded a children’s art studio at the Featherstone Center for the Arts.

She developed her own curriculum based on her philosophy of celebrating self-expression, empathy, and awareness of the natural world.

On the Vineyard, Lani incorporated the sea, boat building, and sailing into her curriculum. She took her students on “Our Town” field trips to the different townships. One of her goals was to show them the connections between the arts and our habitats. She notes that Monet felt he would never have become an artist without his garden.

In Vineyard Haven, she invited a boat captain to talk to her class about the dynamic between the captain and the vessel. He explained that when you care for the boat, giving and nurturing, building and repairing it, the vessel returns the love and saves you in high seas.

One of the students asked if caring for a boat was like caring for your house: “If I care for the house, will it take care of me?” he asked. That night, Lani received several calls from parents who wanted to know what she had said to the children to get them so motivated to do chores around the house.

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Clockwise from left: Lani reads Molly Bang’s book In My Heart to the children.

Miss Lani.

“Dancing with my brushes.”

Watercolor: wet paint on wet paper—let the process evolve.

“I believe that within every single child there is a force to be a creative human being.”

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“Art is in my heart.”

Clockwise from above: Children happily lay their paintings in the sun. The cheery entrance. Acrylic paintings by advanced students celebrate Earth Day. “Art is in my heart.”

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Even though Lani’s studio on the Vineyard was thriving, and she was surrounded by “dear, dear friends,” as the years went by, she knew that she wanted to move closer to her family in the Upper Valley to let them know that “they are first” in her life. She always felt comfortable in this area, having worked here years before and visited many times. She recognizes the rural dignity of the area and plans to incorporate the working farms here into her curriculum.

Empowering Youth to Make a Difference Lani’s new studio location is in the center of downtown Norwich, attached to Carpenter & Main Restaurant. The wood-floored space is populated with natural wood furniture and easels, all scaled in size for children, which says to them, “This is your place.” Trios of doves hang from the whitewashed ceiling to promote peacefulness. The ginger spongepainted walls have the top five inches or so left white because “children need the room to grow.” In the center of the space is a tall, castle-themed “happy tent” where children are encouraged to “cozy up” to their feelings and ideas.

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Jean Campbell. Lani uses the photographs at times as inspiration in her lessons, asking the children to close their eyes and imagine, for example, how they will draw the jaguar in the photo. She explains that young children paint the “spirit of the animal,” which is not necessarily realism.

Lesson themes at the studio are often focused on endangered species. On the Vineyard, Jane Goodall was a guest speaker at the studio, and Lani will continue the Jane Goodall Institute’s Roots and Shoots program in Norwich, which empowers youth ages eight and up to appreciate nature and make a difference in the world.

Lani also focuses some of her lessons on the lives and collaborative friendships of famous artists such as Picasso and Matisse. “I like children to feel that they are being inspired by an artist,” she explains. “In school, you do your own work and don’t copy. In art, you hope a child will be inspired, nestling up and bringing the art close to the heart.”

It’s All About the Process Art classes are structured for different age groups, starting at three years old, and meet from 9am to 12pm on Saturdays, after school during the school year, and mornings from 9am to 12pm during her Summer Magic Arts series, which continues her year-round curriculum.

A typical younger children’s class begins with a greeting where they acknowledge each other’s names, and then sing a Wampanoag song: “O, Great Spirit, Earth and Sky and Sea, you are inside and all around me.” Lani says the song encourages children to feel that “Mother and Father Nature are always with them—they are never alone.”

This introduction time is followed by story time. She says that story time gives the children “the opportunity to concentrate and listen before art making.” After reading, 52

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Lani asks the children to comment about what touched their heart in the stories. Next, the children might do a watercolor exercise, using the same rich colors (with low toxicity and acidity) from the art supplier for Waldorf schools. They dip their brushes into wet paint on wet paper.

Miss Lani asks the children to “dance the paintbrush over the paper.” She says, “When it fizzes, they have to let it go. We don’t control a watercolor painting—we enjoy the process.”

The children will each do two paintings, and then take them out to hang in the sun on mahogany sticks.

On any given day, students may also paint with acrylic paint, make collages with hand-cut mini tiles, or score drawings into thin sheets of copper.

Before doing an art piece, they will make a sketch and a plan with pencils, but they never use crayons or markers in the studio. When it is time to clean up, their piece is complete for today— not finished or done—to show that tomorrow they have more to do.

During the time the children are painting or making other art, Lani and her assistants are very quiet, honoring the spiritual rhythm of the heart as it makes art. They listen to the children talk and sing.

“Children are passionate and unwary when they have the opportunity for self-expression,” Lani says. She provides an example of a four-year-old boy named River, who while doing his art suddenly exclaimed, “I love me, I love me! And I love what I just painted.”

After art making, the group has a snack and then might go outside where Lani will ask, “What do we see?” They may look at a tree and realize that there are 60 shades of color in the leaves. They will decide how they want to create that.

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the children’s creative belief that they have the freedom to choose colors that no one else would see in a situation. “A tree bark is not always gray or brown—it can be pink or purple in tone,” she says.

Celebrating Family, Empathy, and Creativity Lani not only nurtures the children in her classes but also works to bring the parents together as “part of an art family.” She has high regard for the sacrifices parents make to provide tuition for their children’s extracurricular activities. Twice a year, she arranges a parent breakfast and sharing forum that she calls Arts à la Carte. It is a very informal setting where she encourages parents “to chew on things that are perplexing in the role of parenting.” On the Vineyard, children of celebrated artists, peace activists, and playwrights attended Lani’s classes.

Meg Ryan commented that the studio was a unique place because she was treated like a mother, not a celebrity.

It is clear that, more than anything else, children’s hearts are celebrated at the Children’s Art Studio. Teaching empathy is so important that whenever a child is sad or hurt in any way, they all “stop and try to help the child.” Lani lets out a surfer call, sounding something like “aiyaii ya ya ay ahhhya,” and they all stop to see what they can do to help another human being.

“I believe that within every single child there is a force to be a creative human being,” she says. Her goal is to have original art programs that “ignite children’s self-expression and enthusiasm in their creative world.” H The Children’s Art Studio 326 Main Street Norwich, VT (802) 698-3508 childrensartstudionorwich.com

ONLINE EXTRA

Find information on a child’s six senses relating to art at www.hereinhanover.com.

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Autumn Adventures SPECIAL ADVERTISING SECTION

Explore the Bountiful Hanover Area!

Shop & Dine Around Town!

King Arthur Flour

Visit King Arthur Flour for all things baking! Watch artisan bakers at work in the bakery. Shop for all your baking needs, from top-quality ingredients to tools, mixes, pans, and more.

Sign up for a class. Sample treats from the demo kitchen or enjoy a gourmet coffee and pastry, sandwich, salad, or pizza from the café. King Arthur Flour was founded in 1790 and is 100 percent employee owned.

135 Route 5 South Norwich, VT (802) 648-3361 www.kingarthurflour.com Open daily 7:30am–6pm

The League of NH Craftsmen

Lou’s Restaurant & Bakery

Fine Craft Gallery and CraftStudies Program Shop our gallery and be inspired by our stunning collection of traditional and contemporary fine crafts created by juried members of the league. Our extensive CraftStudies Program offers classes and workshops for children and adults.

An Upper Valley and Dartmouth tradition since 1947, Lou’s Restaurant & Bakery is proud to be a Certified Green Restaurant with a focus on locally sourced food products.

Autumn favorites include cider donuts, pumpkin pie, and Oktoberfest featuring traditional Austrian and German specialties. Breakfast served all day.

30 South Main Street Hanover, NH (603) 643-3321 www.lousrestaurant.com Mon–Fri 6am–3pm Sat & Sun 7am–3pm

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13 Lebanon Street Hanover, NH (603) 643-5050 (Gallery) (603) 643-5384 (CraftStudies) www.craftstudies.org Mon–Fri 10am–5:30pm Sat 10am–5pm Sun Oct/Nov 11am–3:30pm, Dec 10am–5:30pm

SPECIAL ADVERTISING SECTION

Relax & Co. Rentals | Caretaking | In-House Maintenance Services | Concierge Whether you’re staying for a week, a month, or a lifetime, the hospitality specialists behind Relax & Co. are reimagining life on the lake. From beautiful vacation rentals to full-service caretaking, in-house maintenance, and concierge services, we’re combining our expertise to offer something the region hasn’t seen before. The kitchen’s stocked, the house is clean, and the yard is perfectly cared for. The sun is shining, now all you have to do is enjoy it. For us, the Sunapee region is home. Who better to help make it yours? This year, lake living gets even better.

120 East Main Street Bradford, NH (603) 526-2436 Mon–Fri 8:30am–5pm Sat & Sun by appointment

Norwich Bookstore Reading for Pleasure & Reading for School Looking for a weekend read or a book for class? The Norwich Bookstore offers thoughtfully chosen books, from history and graphic novels to local poetry and best-selling fiction, along with a big children’s section. You will also find an eclectic selection of greeting cards, games, pens, reading lights, chocolates, stuffed animals, and other treasures.

Join us for one of our many author events. Make the Norwich Bookstore your home away from home!

291 Main Street Norwich, VT (802) 649-1114 www.norwichbookstore.com

Jesse’s Jesse’s Steaks, Seafood & Tavern has been an Upper Valley Tradition since 1976. We offer the most extensive salad bar, thick and juicy burgers, hand-cut steaks, and fresh seafood. Private dining rooms can accommodate large parties for weddings, rehearsals, company gatherings, and holiday events. Enjoy Sunday brunch beginning at 10am featuring classic brunch items with a Jesse’s twist.

Route 120 Hanover, NH (603) 643-4111 www.jesses.com Open 7 nights a week at 4pm Gift cards are available in any denomination.

Mon–Sat 9am–6pm Thu 9am–8pm

Artifactory Artifactory is a family-owned business in West Lebanon, New Hampshire, with an ever-changing collection of unique sterling silver and 14k gold jewelry and exquisite gifts. We have a passion for gorgeous precious and semi-precious gemstones that we pass on to our customers. Complimentary gift-wrapping is available all year long!

Visit us at www.artifactorynh.com and like us on Facebook.

PowerHouse Mall 8 Glen Road #12 West Lebanon, NH (603) 298-6010 www.artifactorynh.com Mon–Wed 9:30am–6pm Thu–Sat 9:30am–8pm Sun 11am–5pm FA L L 2 0 1 7 • H E R E I N H A N O V E R

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SPECIAL ADVERTISING SECTION

Carpenter & Main Chef/owner Bruce MacLeod has cooked in San Francisco, South Carolina, and Virginia, but his loyalties lie here in Vermont. Carpenter & Main features carefully prepared local ingredients in the French tradition. Two intimate dining rooms provide elegant dining, and a lively bistro features casual offerings and a fully appointed bar.

326 Main Street Norwich, VT (802) 649-2922 www.carpenterandmain.com Dinner is served Wed–Sun evenings: Bistro 5:30–10pm Dining Rooms 6–9pm Closed Mon & Tue

We’re Makin’ Waves Refresh and replenish your hair and skin this fall after fun in the summer’s sun and surf. Our professional stylists can update your look and color while replenishing your hair with moisturizing treatments. Allow our fully trained estheticians to pamper you in our newly renovated spa suite with facials, body treatments, manicures, pedicures, and more. Call (603) 643-1244 or stop in at 34 South Main Street in downtown Hanover to schedule your next appointment. You deserve it!

34 South Main Street Hanover, NH (603) 643-1244 www.weremakinwaves.com Mon–Wed 9am–7pm Thu & Fri 9am–5pm Sat 9am–4:30pm

Cabinetry Concepts & Surface Solutions Cabinetry Concepts’ residential and commercial design services and product selections— cabinetry, hardware, countertops, appliances, fixtures, and accessories—will help you create attractive and functional spaces for any home or commercial project.

Surface Solutions assists architects, designers, contractors, and homeowners to create fresh and innovative styles and showcases the latest trends in porcelain, ceramic, glass, cement, marble, and natural stone materials.

Just off I-89, Exit 19 227 Mechanic Street Lebanon, NH www.cabinetryconceptsNH.com info@cabinetryconceptsNH.com (603) 442-6740 tile@surfacesolutionsNH.com (603) 442-6750 Mon–Fri 8am–5pm Sat 9am–3pm

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SPECIAL ADVERTISING SECTION

The Gilded Edge Visit Us in Our New Location An award-winning custom picture framing shop offering options for every budget, from ready-made frames and the new “Frugal Framing” line to full custom, hand-finished frames that are works of art themselves. Voted “Best of the Best” picture framers in the Upper Valley eight years straight!

69 Hanover Street Lebanon, NH (603) 643-2884 Mon–Sat 10am–6:30pm

Game Set Mat Apparel and Accessories for Your Active Lifestyle We offer stylish and comfortable active wear that fits a range of bodies and budgets in performance fabrics and natural fibers. Focusing on tennis, yoga, and running clothes from an assortment of quality brands. We also carry a selection of yoga mats and props, tennis and running sneakers, bags, and gifts including made in Vermont Skida hats and headbands, Baja Zen eye soothers, and Moji massagers. We string racquets too!

Molly’s Restaurant & Bar Molly’s Restaurant & Bar in Hanover has become the spot for the Dartmouth community and locals alike.

Enjoy a wide variety of menu options including thincrust pizzas, burgers, pasta specialties, steaks, and Molly’s famous Buffalo wings.

With a chef-inspired seasonal menu that brings out the freshest local flavors that the Upper Valley has to offer.

15 South Main Street lower level Hanover, NH (603) 277-9763 www.gamesetmat.com

43 South Main Street Hanover, NH (603) 643-2570 www.mollysrestaurant.com

Mon–Sat 10am–7pm Sun 11am–5pm

Gift cards are available in any denomination.

Open 7 days a week at 11:30am

Lemon Tree Gifts of Hanover Distinctive Gifts, Jewelry, and Home Décor for Every Person, Season, and Occasion!

Featuring Smathers & Branson and Unique Dartmouth Gifts!

Lemon Tree is Hanover’s go-to gift shop with an extensive selection of birthday, wedding, baby, and hostess gifts, as well as New Hampshire and Vermont items. You’ll find great things for ladies, gentlemen, tweens, little ones, your home, and even your four-legged friends! Come browse our unique selection of leather goods, sleepwear, robes, cotton tunics, scarves, jewelry, watches, candles, silk ties, pillows, lighting, throws, and much more.

We look forward to being part of your Hanover shopping experience, and we are happy to ship treasures home for you!

28 South Main Street Hanover, NH (603) 643-5388 Find us on Facebook at Lemon Tree Gifts of Hanover!

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STORY AND PHOTOS BY

Lisa Ballard

SPRING SKIING—TWICE IN ONE YEAR!

September in South America “IT’S THE LAST TIME I’M PUTTING TOGETHER THE TRIP TO CHILE,” THREATENED BILL SKINNER, MASTERS COORDINATOR FOR US SKI AND SNOWBOARD, THE NATIONAL GOVERNING BODY OF SNOW SPORTS IN THE UNITED STATES. HE HAD LED A GROUP OF ABOUT 40 MASTERS SKI RACERS AND COACHES TO VALLE NEVADO, CHILE, FOR THE LAST TWO DECADES, AND HE’D DECLARED EACH OF THE LAST FIVE YEARS TO BE HIS LAST, SO THE THREAT APPEARED HOLLOW, THOUGH I SENSED THE END NEARING NOW THAT BILL WAS IN HIS 60S AND HINTING AT RETIREMENT.

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d Anna (right) an le n a iv ll u s Marco S rican-sty Olympian nter) celebrate Ame (ce Goodman nd. with a frie

From top to bottom: View of the summit of Valle Nevado from a ski trail. Two skiers leaving the summit. A slalom course at La Parva.

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The girls

have a litt

le fun bef

Skiing in the Andes had always held a spot near the top of my bucket list, but winter–spring there is summer–fall here. Though I’m passionate about skiing, I’m not an off-season skier. During the fall, when the hillsides are ablaze with autumn’s annual show, I would rather hike up a mountain than schuss down one, but some opportunities are just too urgent to turn down. The fall foliage will color the woods again next year, I rationalized, as I sent in my deposit for the trip.

THE JUMBO A skiing adventure in Chile begins with getting there, which involves 16 hours on a plane, heading due south over the equator and continuing down the Andes to Santiago on the West Coast of Chile. As our group gathered outside baggage claim at the Santiago Airport to await the bus to the ski area, one of our coaches took out a guitar and started strumming a pleasing mix of folk tunes and classic rock. Another random traveler appeared with a fiddle

ore skiing

down!

and joined the jam session. Moments later, the Paraguay soccer team paused en route to their bus to enjoy the music along with the growing crowd. The Paraguay soccer team! It struck me how far from home we truly were, over 5,300 miles from Hanover.

The concert ended with the arrival of the bus about 20 minutes later, but our first stop was not the ski resort. “You’ve got one hour,” warned Bill as the bus pulled to a stop outside a multistory shopping mall in downtown Santiago.

Jet-lagged and confused, I followed the others into the mall, overhearing lists of things one should not forget to buy at the Jumbo.

“What’s the Jumbo?” I asked my roommate, Ellen, a lawyer from Park City, Utah. Ellen had taken this same trip the year before. In fact, half the group were repeats, some more than once. “It’s a grocery store,” she replied, “Everyone picks up snacks and wine here to keep in their rooms.”

The Jumbo overwhelmed me. With a Spanish vocabulary limited to adios

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>>

h on

g lunc

Grillin

.

a Parva

k at L the dec

Clockwise from top center: The slopeside skiers' deck at La Parva. Former Canadian National Team member and camp coach Anna Goodman. The summit of Valle Nevado from the mid-station sundeck. A view of the Andes from the skiers' deck at La Parva.

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A pisco sour to ast to a slopes! gr

eat mor

ning o

n the

and gracias and an inability to translate pesos into dollars with my travel-fatigued brain, I wandered past bins of mysterious cheeses, cookies, and wine bottles, finally placing a few items in my basket.

“Don’t forget the wine!” urged Ellen, “The carménère is the best!” Carménère grapes came to Chile from Bordeaux, France, during the 1800s.

Closely related to cabernet sauvignon, they are among the six original red grapes from the Bordeaux region, which include cabernet franc, merlot, Malbec, and Petit Verdot. Today, carménère grapes are rare in France. The majority of wines made from this dark-red grape come from Chile’s Central Valley. It is the country’s signature varietal.

I’m a wine drinker, but I knew little about the specific carménère vineyards in Chile. I selected a half-dozen bottles based on their label appeal and got back on the bus.

THE SKI RESORT Valle Nevado is 35 miles and 50 switchbacks from Santiago. The turns are numbered, and guardrails are rare. I held my breath as the bus wound its way up and up, climbing to a small cluster of hotels, shops, and restaurants perched on an oversized rock outcropping at 9,843 feet. The ski resort is twice as high as the top of the highest ski areas in Vermont and New Hampshire. It also offers 7,000

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Top: The author on the podium after winning the South American super G championships.

Left: The Andes Express at Valle Nevado, the first high-speed, detachable lift in South America.

Above: Slalom racers on the chairlift at La Parva.

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A breezy m

id-slope la dies' roo at La Parvm a.

acres of inbound skiing, not including the neighboring La Parva and El Colorado ski areas. A skier can purchase one ticket for all three interconnected mountains but would be hard-pressed to ski the entire massif in a week.

Valle Nevado alone is the largest ski resort in Chile, larger than North America’s Western goliaths such as Vail and Big Sky. The resort opened in 1988 under French ownership and was patterned after Les Arcs, France.

In 2001, it added the first detachable chairlift in South America, the Andes Express.

THE SKIING The first morning, I took the Andes Express with Ellen and several other women in our group to the top of the ski area. Endless, treeless white snowfields spilled away from us in every direction. Some ski trails were obvious, cut and groomed around both large and small topographical humps, FA L L 2 0 1 7 • H E R E I N H A N O V E R

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though one could, in theory, ski every inch of the place.

Although Valle Nevado averages 300 inches of snow a year, we were there toward the end of its winter, when classic spring skiing conditions ruled. Timing was everything. The days were sunny (the region boasts 80 percent sunny days), at first softening the skiing surface to a glorious, buttery corn snow and then turning it to mashed potatoes by early afternoon. The snow froze firmly each night, but the groomers turned swaths of it into a sugary consistency for those of us too impatient to wait for the corn.

We skied every morning until the snow became too heavy, then spent the afternoons relaxing, drinking wine, and ogling the view of the Andes from various decks around the resort while Andean condors, the largest flying birds on Earth with a 10-foot wingspan, swooped past.

Sometimes, instead of wine, we enjoyed pisco sours, a local cocktail made from pisco liqueur, lemon juice, sugar, and egg whites, as we recalled the day’s skiing exploits.

As our ski week came to an end and we boarded the bus back to Santiago, I had no regrets. Spring has always been my favorite time to ski. The weather is warm. The sun cheers me, and my feet aren’t frozen.

Skiing in Chile gave me a chance to have spring skiing twice in one year!

Sometimes it’s good to dust off the ski boots a little early. H For more info, contact the Valle Nevado Ski Resort by email at info@vallenevado.com or online at www.vallenevado.com/en.

ONLINE EXTRA Find do-it-yourself travel tips online at www.hereinhanover.com.

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T H E A RT S BY

Susan Nye

PHOTOS COURTESY OF

The Hopkins Center

Mary Lou Aleskie. Photo by Samantha Annette.

Mary Lou Aleskie At the top of the Hop

The Hopkins Center at Dartmouth College is a unique and extraordinary resource. Designed by Wallace Harrison, the architect responsible for both the Lincoln Center and the United Nations Building in New York City, the Hop first opened in November 1962. It is an integral part of the Arts and Innovation District at Dartmouth. Along with the Hop, the district includes the Hood Museum of Art, the Dartmouth Entrepreneurial Network (DEN) Innovation Center, and the Black Family Visual Arts Center.

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Mary Lou Aleskie (center) with choreographer Ann Carlson (left) and Taylor Ho Bynum, new director of Dartmouth's Barbary Coast Jazz Ensemble, at the world premiere of Carlson's Doggie Hamlet, June 29 on the Dartmouth Green.

Photo by Rob Strong.

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T H E A RT S As home to two academic departments, music ensembles, and several workshops, every student passes through the Hop at least a few times a week to pick up mail or meet a friend for coffee. With its rich assortment of programs and performances, it is a remarkable asset for both Dartmouth and the Upper Valley. From countless popular films and documentaries to performances

by Wynton Marsalis and Yo-Yo Ma, the Hop brings nationally and internationally acclaimed artists and their works to Hanover.

CREATION, COLLABORATION, AND COMMUNITY Michael Casey sees the Hop as a vital resource for the arts programs and students at Dartmouth. The Chair of the Department of Music and Director of the Graduate Program in Digital Musics, as well as the James Wright Professor of Music and a Professor of Computer Science, Michael says, “To build an integrated arts center—it took amazing vision.

The Hop was one of the first of its kind.”

Along with a 900-seat auditorium, performance halls, theaters, and a café, the Hop houses studios, classrooms, practice rooms, and faculty offices. A second home to theater majors and musicians, “The Hop is a wonderful place for students to create and try different things in a safe environment,” Michael says.

The Hop’s new director, Mary Lou Aleskie, is filled with enthusiasm for the opportunities and challenges this great institution offers. Mary Lou arrived in Hanover in April and says, “I am wildly excited about the DNA that was baked into the Hop at its conception. More than a performance hall, the Hop is about creating.”

Hanover is a first for Mary Lou and her family, who come from New Haven, Connecticut. “We have never lived in a rural setting,” she says.

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T H E A RT S beautiful place and to be involved with this fabulous hub of creativity.” Mary Lou’s stellar credentials include, most recently, a 12-year stint as the executive director of the International Festival of Arts & Ideas. The largest international multidisciplinary festival in New England, it brings leading artists, speakers, and thinkers to New Haven for three weeks of performances and presentations.

Barbara Will, the A. and R. Newbury Professor of English and Associate Dean of Arts and Humanities, served on the search committee that brought Mary Lou to Hanover. She says, “Mary Lou is a force of nature. She has more energy than anyone I know.” Barbara adds, “But more than that, she is transformational in her thinking. Mary Lou brings people and ideas together and across disciplines.”

A WORLDWIDE REACH After three decades in the arts, Mary Lou’s experience covers much of the Hop’s portfolio. “She has great street cred,” says Dan Kotlowitz, the Leon E. Williams Professor of Theater.

While impressed with her energy and enthusiasm, Dan commends her fabulous listening skills. “She listens with the goal of understanding the Dartmouth culture and figuring out how she can add to it. It is clear that she is excited about the work and collaborating,” he says. By combining the forces of the Arts and Innovation District with the academic departments, the arts can have a powerful, long-term impact on the college and the Upper Valley.

Mary Lou’s influence and advocacy for the arts has worldwide reach. She chairs the board of the International Society for the Performing Arts.

Based in New York, this global association for performing arts leaders has hundreds of members from more than 70 countries. Her extensive network will benefit programming at the Hop and support student internships and foreign study programs. Mary Lou believes, “The world gets smaller 72

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every day. The more we can learn from each other and understand each other, the better. Sharing the arts and culture is a great way to bring people together.”

Mary Lou’s arrival is well timed since Dartmouth College is in the early stages of its Creative Mind Initiative, a cross-campus and cross-discipline initiative that aims to find ways to infuse creativity into undergraduate classes and campus life. The visual arts, creative writing, music, and theater arts will play a central role in the project.

“After all, the arts are where creativity lives,” says Barbara.

Neuroscience and psychology, the Thayer School of Engineering, and the Geisel School of Medicine will join the interdisciplinary pursuit of creativity and innovation. A firm believer in the power of a liberal arts education, Michael adds, “The world is fluid, full of change and challenges for students. The humanities, science, and the arts must work together and integrate to help make a whole person.”

Developing innovative ideas across disciplines will help Dartmouth students develop the perspective and creativity to adapt to a changing world and a complicated future. The institutions and resources within the Arts and Innovation District will be integral to the Creative Mind Initiative. Under Mary Lou’s leadership, the Hop will be a key player in the college’s effort to integrate and infuse creativity across the arts, humanities, and science. Michael concludes, “Mary Lou is wonderful at bringing different people and ideas together. She has a great mind-set to work with all parts of the college—students, faculty, and staff—as well as the community.” H The Hopkins Center for the Arts 4 East Wheelock Street Hanover, NH (603) 646-2422 www.hop.dartmouth.edu FA L L 2 0 1 7 • H E R E I N H A N O V E R

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Practitioner Beth Hazlett offers Reiki to a patient.

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GOOD NEIGHBORS BY

Elizabeth Kelsey

PHOTOS COURTESY OF

Dartmouth-Hitchcock’s Norris Cotton Cancer Center

Where Healing Energy Flows Volunteers comfort cancer patients with an ancient healing art Phil Trussell, 81, and Irwin Post, 64, patients at Norris Cotton Cancer Center, rest in armchairs in the cancer center’s infusion suite. Both say that Reiki, a gentle hands-on energy practice, has comforted them throughout their illnesses.

“I’ve probably had it six times, and I’ve found it very satisfying,” Phil says. “It’s amazing: You can feel the warmth of the energy transfer from the person that’s giving it. Even when my practitioner had her hands above my head, I could still feel the warmth on top of my head, and she’s not even touching me.”

“It was like someone holding me—caring—understanding without words. Thank you for this experience. Nothing can replace the touch of another being.” — A patient at Norris Cotton Cancer Center FA L L 2 0 1 7 • H E R E I N H A N O V E R

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“We were born to be able to heal ourselves,” says Linda Carley, a Reiki Master who teaches the subject at DHMC’s Women’s Health Resource Center.

Clockwise from top left: Lynore Bolton offers Reiki at a patient’s bedside.

Donah Drewett offers Reiki at bedside. Niles Prouty and Maggie Montgomery offer Reiki in the Cancer Center. Donna Drewett and Stephanie Carney offer Reiki at the Prouty.

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Briane says patients feel comforted, peaceful, and cared for—a large component is the presence of another person who is creating connection.

According to Irwin, “Reiki is not something you can turn down.” He finds the personal attention helps calm him and lessen the fear of living with cancer. “I appreciate how DHMC welcomes practitioners who, until recently, weren’t part of mainstream Western medicine,” he says. “And there’s an awful lot to Reiki.”

What is Reiki?

Reiki (“rei” meaning universal and “kei” meaning life energy) is a healing art that involves the laying on of hands. While no one is quite sure how Reiki works, it is based on the idea that all substance is composed of energy fields, and that this universal energy flows through the Reiki practitioner to the recipient.

Mikao Usui (1865–1926), a Japanese teacher of meditative techniques, founded modern Reiki based on ancient healing practices. The art evolved when Usui’s student, Chujiro Hayashi, integrated Reiki with standard medical treatments.

Hayashi’s student, Hawayo Takata, then introduced the practice to the United States.

How Does It Work?

Full Reiki sessions typically last 45 to 75 minutes, although they can be as short or as long as needed. Volunteers at Norris Cotton Cancer Center typically work with patients for 20 minutes. Recipients sit in a chair or lie on a bed, fully clothed. The practitioner places her hands on or slightly above 12 basic body positions or at the site of pain. While recipients sometimes won’t feel anything in particular, they often report reductions in stress, pain, and muscle tension; increased energy; and a heightened sense of well-being. Most often, this is felt through a sense of warmth or coolness, tingling, or relaxation. Sometimes strong emotions may arise. The practitioner often feels Reiki’s effect as well in the form of tingling, pulsing, a sense of activity, or a quieting of activity.

“We were born to be able to heal ourselves,” says Linda Carley, a Reiki Master who teaches the subject at DHMC’s Women’s Health Resource Center. “We get so off track with life and everything that comes at us that it’s hard for us to be in that perfect space. The Reiki practitioner just acts as a channel for the Reiki energy to flow through us into the person or animal for their system to come into harmony.”

INTERESTED IN BECOMING A REIKI VOLUNTEER AT NCCC? Patient and Family Support Services is looking for more volunteers to offer this healing art.

Volunteers must be certified in Reiki 1, which is offered at DHMC’s Women’s Health Resource Center.

For more information, visit dart mouth-hitchcock.org/volunteer. html or email volunteer.services@ hitchcock.org.

A Strong Reaction Daniel Deneen, 64, an inpatient at DHMC who describes himself as “a real skeptical Grinch kind of guy,” was surprised by the strong response he had to his Reiki experience. “I thought Reiki was hocus pocus, so I came into the session a few days ago with zero expectations,” he says.

At first, Daniel’s low expectations were met. As he lay in bed and his practitioner began to place her hands near his head, he felt that her touch was actually making him feel more anxious. He began to drift in and out of sleep. He had disturbing dreams with images from the past. “And somewhere in the middle of that experience,” he says, “I remember putting it together that all that negative stuff that I was feeling from her, that wasn’t her at all—that was me. All of what I thought of as awful stuff she was doing wasn’t her stuff—it was my stuff.”

He says he then began to cry, “The floodgates opened up.” Through the weeks of his illness, he had not had any emotional release until that point. “I think that my emotions have run the gamut from being positive, to being pissed off, to being bored,” Daniel says. “The only thing I didn’t seem to be letting myself feel was, ‘this really hurts.’ And something about the Reiki experience really popped it, FA L L 2 0 1 7 • H E R E I N H A N O V E R

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d the ntice

and it burst all at once.”

Daniel says by the time the experience was over and his Reiki practitioner left, he was still crying. He said the session was so helpful, he would like to have another one soon.

NCCC Reiki Volunteers NCCC’s Reiki program is managed

by Andrea Buccellato and Michelle Davis of Patient and Family Support Services, Norris Cotton Cancer Center at Dartmouth-Hitchcock, in partnership with Briane Pinkson, its Inpatient Reiki Supervisor. The program began in the 1990s after Briane, who at the time was a nurse on the hematology/oncology unit, took a leave to attend massage school.

Reiki was one of the techniques she learned, and when she returned to DHMC, she performed it on patients.

Since then, the program has grown to include 16 volunteers.

Reiki practitioners, who are screened by DHMC’s Volunteer Services department and have studied Reiki with a certified teacher, work with patients of any age, gender, or medical condition, as well as their caregivers. They’re called to every hospital unit with the exceptions of the operating room and the emergency department.

Lynore Bolton, a retired nurse who’s been a Reiki volunteer for eight years, says, “I especially love going to the ICU or CCU where there is so much instrumentation. Reiki is something so simple we can offer someone, and it resets things.”

“The volunteers feel gratified and honored that they get to offer this to the patients because it’s a pretty intimate journey to be part of,” says Briane. “They all find it really valuable and nourishing to themselves.”

She says patients feel comforted, peaceful, and cared for. And while she says this can be the result of energy, Reiki’s healing power is perhaps simpler. “I think a large component is the presence of another person who is creating connection.” H

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LIVING WELL BY

Katherine P. Cox

Sexual Dysfunction in Men How to get your sex life back If you’re a male 40 to 70 years old, the numbers aren’t good. As we reported in our summer issue, Americans are having less frequent sex. Yet, for happier relationships, a good sex life is crucial, says Dr. Andre Berger, founder of the Rejuvalife Vitality Center in Beverly Hills.

Several factors may be interfering with sexual well-being, and once addressed, problems can most often be remedied. For adult women, the factors are more varied and complex, as we discussed in the last edition of Here in Hanover, but it’s a little simpler for men, Dr. Berger says.

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>>

LIVING WELL

Fifty-two percent of men between the ages of 40 and 70 have some form of erectile dysfunction or ED, Dr. Berger says. “In that group, the degree of severity increases with age. What’s even more astonishing is that 75 percent of them go untreated.�

“Women have a thousand switches and dials,� he says. “Men are like machines with two switches,� which makes sexual dysfunction in men a little easier to manage. If a man can’t switch on an erection, there are specifi c causes and treatments.

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GET THE RIGHT DIAGNOSIS Fifty-two percent of men between the ages of 40 and 70 have some form of erectile dysfunction or ED, Dr. Berger says. “In that group, the degree of severity increases with age. What’s even more astonishing is that 75 percent of them go untreated.� Embarrassment, concern that the doctor won’t take the problem seriously, and physicians who do not address the issue are the main reasons many men suffer the effects of erectile dysfunction. “The approach to the problem varies,�

Dr. Berger says. “First, you need to make a correct diagnosis.�

Common causes of ED are vascular, neurological, penile, hormonal, medication related, and psychological in nature. The doctor needs to get a thorough medical and psychosexual history; lab tests to check blood sugar, testosterone levels, cholesterol, thyroid, and prostate; and a physical exam. Medications must be examined, as many are associated with ED, including blood pressure medication and antidepressants. Anxiety, stress, and depression, which could be tied to performance, should also be screened, as these can be contributing factors, as well as alcohol consumption, which can impede the ability to get or sustain an erection.

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STRATEGIES TO CONSIDER Sometimes, simple lifestyle changes, such as diet and exercise to lose weight or curbing alcohol consumption, can modify risk factors like high blood pressure or diabetes, Dr. Berger says. Hormone replacement to boost testosterone levels may also prove effective.

Other remedies are what Dr. Berger calls fi rst-line treatments— those most people know about from the ubiquitous television ads for oral medications that include Cialis and Viagra. “It’s all about improving blood fl ow,� Dr. Berger says, which is what these medications do. Seventy-fi ve percent of men are treated with these drugs, although men who suffer from some forms of heart disease should be cautious, as these drugs can cause problems with blood pressure.

Cialis is long-acting and should be taken every day, Dr. Berger says; it’s good for four to 36 hours. Viagra is short-acting—it’s good for up to four hours—and is taken 30 minutes to an hour before sex. Stendra and Levitra are similar to Viagra but last a little longer.

The next line of treatment involves injecting a drug into the penis to stimulate an erection, or suppositories, which work in a similar manner. In some cases, particularly with men who have had prostate surgery, a vacuum pump can help restore blood fl ow, although it may take awhile for results. Corrective vascular surgery or penile implants may also prove successful in some cases, Dr. Berger says.

In all cases, men should be screened for cardiovascular problems before embarking on any treatment. “There’s a common link between ED and cardiovascular disease, which narrows blood vessels.”

A COUPLE’S CONCERN Psychological causes should also be considered, and, as with women who are experiencing sexual dysfunction, both partners need to address the issue. “Sometimes the problem is related to the partner,” Dr. Berger says. A rocky relationship could have an effect on the sexual function of both partners, for example. “Sexual dysfunction is a couple’s disease.”

As Dr. Berger has said, a healthy sex life is one of the key things that make life worth living, and it’s important for a lot of reasons. It enhances intimacy, increases happiness, reduces stress, boosts self-esteem, improves cardiovascular stamina, leads to better sleep, and burns calories.

Men are often held back from getting help for sex-related problems because of shame and a perceived stigma regarding erectile dysfunction.

Counseling can help, although Dr. Berger admits, “Men don’t like to share emotions.” Education can help erase the stigma. “It’s a medical condition,” Dr. Berger says. “It’s nothing to be ashamed about. It’s important to get it treated. It can be life changing.” H This is part two of a two-part feature exploring sexual dysfunction in women and men.

For more information, see Dr. Andre Berger's book THE BEVERLY HILLS ANTI-AGING PRESCRIPTION.

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Kansas farmer Ron Suppes stands in his wheat field, which is ready to harvest. It will eventually become King Arthur White Whole Wheat Flour.

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REAL PEOPLE Linda A. Ditch PHOTOS COURTESY OF THE Suppes Family BY

Where Does Your Flour Come From?

A Kansas farmer grows wheat for King Arthur

Upper Valley residents take pride in the area being home to the King Arthur Flour Company. Professional and home bakers alike consistently reach for the white and red flour sack because of its reputation for quality and consistency, as well as to support the employee-owned company. And its headquarters in Norwich, Vermont, has become an area tourist attraction thanks to the café, bakery, store, and cooking school.

Ron Suppes is also a King Arthur fan. On a warm June afternoon, he looked out over the fields of golden Kansas wheat he’d grown that would soon become flour sold nationwide. The process began last fall when the wheat was planted. The crop started to grow, was dormant throughout the winter, and finished maturing in the spring. In June, the wheat was ready to harvest and ship to the flour mill.

A FAMILY TRADITION Farming is a Suppes family tradition. Ron’s German ancestors farmed hard red wheat before immigrating to the United States. His grandfather and his father were farmers. Back in the day, his father farmed with a mule.

But when Ron graduated from high school, his father didn’t have enough land for him to participate in the family business. He went to college instead. After graduation, he became a high school art teacher and coach. He turned down a professional baseball contract because he felt he couldn’t support his wife Shirley and their children on the salary. “The money in a minor-league contract wasn’t like it is today,” he notes.

At the age of 25, Ron became a high school principal in Fowler, Kansas. Two years later, he moved to the same position at Scott City High School. However, while he liked working with kids, farming was in his blood. After years as a school administrator, he was ready to go back to farming.

Since 1985, Ron has been a full-time farmer. His son Shayne joined him about seven years ago after a career as a Harley-Davidson mechanic in Los Angeles and Colorado. His nephew, Jace Gibbs, is also part of the farming operation.

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“While we put up with a lot of climate conditions, what we have the hardest time with is regulations we have no control over and marketing our harvest. . . . It’s wise to keep the land in the hands of farmers. We’re the best environmentalists because we have skin in the ground.”

Above left: A combine gets ready to unload newly harvested white wheat into a grain cart as the sun begins to set, showing rain in the distance.

Right: Combines ready to get started. It isn’t unusual for multiple combines to work at the same time, especially if a farmer is trying to beat the weather.

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While Ron manages a family farm, it’s not the small endeavor most people picture. They farm 12,000 acres, over half of which they own and the rest they rent. Almost 4,000 acres grow hard winter wheat, while the rest grows sorghum, both the grain variety used for feed and the white variety, which he sells to a company that makes gluten-free, allergen-free products.

TRACEABILITY FROM FIELD TO FLOUR The harvested wheat goes to the mill at Farmer Direct Foods, Inc. in New Cambria, Kansas, which is a farmer-owned cooperative that produces wholegrain flour. While the mill sells flour under its own label, it is also one of many regional processors to have a contract with King Arthur to produce its flour.

Ron notes, “Farmer Direct is owned by the farmers, Linde McNamara, at and King Arthur is owned by theher people who work in-town Hanover office, helps a young there. Basically, they’re the same kind of companies.” professional choose Karen Colberg, co-CEO at Kingselections Arthur Flour innew for her home at 12the Morgan.

Norwich, says, “We’ve been working with Farmer

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Direct cooperative since introducing white whole wheat flour over 20 years ago. Our white whole wheat flour gives bakers a 100 percent whole wheat flour that’s light in color, mild-flavored, and an ideal substitute for those hesitant to add the distinctive color and taste of red whole wheat to their baking. White whole wheat is nutritionally equivalent (fiber, proteins, vitamins, and minerals) to classic red wheat. Finally, through Farmer Direct’s Identity Assured process, we’ve recently been able to bring traceability from field to flour for our white whole wheat flour.”

With many of the younger generation moving away from farming, there are fewer farmers working more land than in the past. Ron understands the negative image of large farming operations. It’s not the pitchfork-and-overalls style most people imagine. However, he likes to remind folks that even big endeavors like his are still family farms. In his case, with the people he hires to help, six families depend on his farm for their income. “That’s why we want

REAL PEOPLE people to come out and visit us—to see what we do and how it works,” he says.

SKIN IN THE GROUND Almost all farmers today are college educated and skilled at running their operations as a business. Even their equipment has gone high tech. The tractors that plant wheat and the combines that harvest it are all computerized. When seeds are planted, the tractor can stream data via a cell tower to a management system that tracks how much is planted in each field. The combine can tell the farmer how many bushels of grain he’s harvested per acre. In the past, he had to wait until the harvest was finished and the grain weighed before knowing the result.

Ron’s wife Shirley says, “His dad and my dad couldn’t keep up with all that is necessary to be a farmer today.”

Besides farming, Ron is also a Kansas Wheat Commissioner and serves on the Board of Directors for the US Wheat Association. It’s not unusual for him to be testifying before a Congressional committee about the needs and wellbeing of Kansas wheat farmers. He also travels around the world to promote US wheat. He points out that 40 percent of the food aid we send to the rest of the world is wheat.

What about the future of farming?

Ron says, “While we put up with a lot of climate conditions, what we have the hardest time with is regulations we have no control over and marketing our harvest. I see farms getting bigger. I think they’ll become more specialized, depending on technology. Wheat is a good choice because it can grow anywhere except along the equator. It’s wise to keep the land in the hands of farmers.

We’re the best environmentalists because we have skin in the ground.”

Shirley adds, “In 10 years, I know he’ll still be farming.” H ONLINE EXTRA Find King Arthur Flour's recipe for Old-Fashioned Apple Cake with Brown Sugar Frosting online at www.hereinhanover.com.

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THE HOOD & THE HOP

THE HOOD MUSEUM OF ART@ DARTMOUTH COLLEGE The Hood Museum of Art is free and open to all. Public programs are free unless otherwise noted.

Visit hoodmuseum.dartmouth.edu for more information, or call (603) 646-2808.

EXHIBITIONS

HOOD DOWNTOWN While the Hood Museum is under construction, visit the Hood’s downtown Hanover exhibition space to explore new contemporary art. Join us for social gatherings, talks, and educational programs, and explore an innovative slate of loan exhibitions featuring art in a variety of media. Many of these works by a diverse group of artists will be on view in Hanover for the first time. The exhibitions will be challenging and engaging—and fun—for both campus and community audiences. Located at 53 Main Street, Hanover, NH.

Visit hoodmuseum.dartmouth. edu/explore/museum/ hood-downtown for more information and current hours.

Christine Sun Kim working on components of her installation at the Hanover League of New Hampshire Craftsmen. Photo by Amelia Kahl.

September 15–December 10

Resonant Spaces: Sound Art at Dartmouth In the first-ever installation of sound art on Dartmouth’s campus, produced in collaboration with guest curator and faculty member Spencer Topel, the Hood Museum of Art will showcase the work of emerging and established international artists with diverse aesthetic and cultural backgrounds. Seven site-specific and sound-based commissions will guide visitors across the Dartmouth campus and into the town of Hanover. Hood Downtown will feature a multimedia display introducing the exhibition and artists, as well as selected works from conceptual artist Terry Adkins (1953–2014).

Artists creating new installations for the show include Bill Fontana, Christine Sun Kim, Jacob Kirkegaard, Alvin Lucier, Laura Maes, Julianne Swartz, and Jess Rowland.

As diverse a medium as bronze or oil paint, sound can be recorded from the environment or produced from an object, sculpture, instrument, or living being. It can be responsive to installed spaces or autonomous, continuous or intermittent, loud or soft. Artists were invited in part for the compelling ways they use sound through conceptual, visual, and architectural contexts. Resonant Spaces alters locations in Hanover by encouraging visitors to experience the world transformed through sound.

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FA L L E V E N T S September 22 ∂ Special Event: Artists’ Walking Tour

28 ∂ Dartmouth Night: Student Reception for

Resonant Spaces: Sound Art at Dartmouth Join the seven artists commissioned to create site-specific works for this exhibition and explore each installation across campus.

The tour will begin at Hood Downtown.

Wear comfortable walking shoes. ▷Across Dartmouth Campus, 3:30–5:30pm

Resonant Spaces: Sound Art at Dartmouth We invite Dartmouth graduate and undergraduate students to explore the exhibition and enjoy light refreshments.

Wine for 21+ with state ID. ▷Hood Downtown, 7–9pm

23 ∂ Symposium: Resonant Spaces: Sound Art at Dartmouth ▷Loew Auditorium, Black Family Visual Arts Center, 10am–4pm ▷10am–1pm: Individual artist presentations ▷2:30–4pm: Roundtable Discussion Featuring all seven artists and moderated

by Spencer Topel, Assistant Professor of Music, Digital Musics Program, Dartmouth Department of Music, and cocurator. See hoodmuseum.dartmouth.edu.

Circuits created for Transmission by Laura Maes, 2017. Photo courtesy of Laura Maes.

27 ∂ Adult Workshop: Sound Art: Learning to Look and Learning to Listen Join this discussion-based workshop to explore the first-ever installation of sound art on Dartmouth’s campus.

Using looking and listening techniques, we will consider the compelling and diverse ways artists use sound and visuals to transform how we experience places across campus.

Wear comfortable walking shoes.

Enrollment is limited. Register through the museum’s online calendar by September 26. This workshop starts at Hood Downtown. ▷6–8pm

October 4 ∂ Walking Tour: Part 1 Resonant Spaces: Sound Art at Dartmouth Join cocurators Amelia Kahl, Associate Curator of Academic Programming, Hood Museum of Art, and Spencer Topel, Assistant Professor of Music, Digital Musics Program, Dartmouth Department of Music, to explore some of the installations across campus. Wear comfortable walking shoes. The tour will begin at Hood Downtown. See the museum’s website for the specific works featured. ▷12:30pm

The Hood & The Hop is sponsored by Hanover Eyecare

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FA L L E V E N T S

THE HOOD & THE HOP 11 ∂ Mindfully Engaging Sound Art

HOPKINS CENTER EVENTS

The Hood is partnering with the Wednesday Morning Faculty and Staff Mindfulness Practice Group at Dartmouth to help participants deepen their experience, understanding, and appreciation of sound art through mindfulness practice. No experience or registration is necessary. Rain location: Life Sciences Center ▷Bema Amphitheater, Dartmouth campus, 12:30–1:30pm

@ DARTMOUTH COLLEGE hop.dartmouth.edu For information, tickets, or pricing information, call the Hopkins Center Box Office at (603) 646-2422 or visit hop. dartmouth.edu. The Hopkins Center Box Office is open Monday through Friday from 10am to 6pm.

October 14 Antonio Rocha ▷Alumni Hall, 11am; Broad Street Park, CSB Community Center, Claremont, 3pm

18 ∂ Walking Tour: Part 2 Resonant Spaces: Sound Art at Dartmouth Join cocurators Amelia Kahl, Associate Curator of Academic Programming, Hood Museum of Art, and Spencer Topel, Assistant Professor of Music, Digital Musics Program, Dartmouth Department of Music, to continue to explore the installations across campus. Wear comfortable walking shoes. The tour will begin at the Bema Amphitheater. See our website for the specific works featured. ▷12:30pm

27 ∂ The Manton Foundation Annual

October 3 ∂ The Jazz at Lincoln Center September 24 Dragons Love Tacos ▷Spaulding Auditorium, 3pm

September 9 ∂ HopStop Family Show: Modern Times Theater ▷Alumni Hall, 11am; Broad Street Park, Claremont, 3pm

▷Spaulding Auditorium, 7pm

14 ∂ HopStop Family Show: Antonio Rocha ▷Alumni Hall, 11am; Broad Street Park, CSB Community Center, Claremont, 3pm

14 ∂ Del Sol Quartet and ZOFO ▷Rollins Chapel, 8pm

13 ∂ Los Angeles Guitar Quartet

Orozco Lecture: The Orozco Murals at Dartmouth, 85 Years Later

▷Spaulding Auditorium, 7pm

Tom Branchick, Director and Conservator of Paintings, and Leslie Paisley, Paper Conservator, Williamstown Art Conservation Center, will speak about the care and condition of The Epic of American Civilization and the many preparatory drawings José Clemente Orozco made for the project, followed by a visit to the murals themselves. ▷Carpenter 013, Herb West Lecture Hall, 5:30pm

15, 16 ∂ Theater of War: Antigone

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Orchestra with Wynton Marsalis

15 ∂ David Gonzalez: Cuentos: Tales from the Latin World ▷Spaulding Auditorium, 3pm

in Ferguson ▷The Moore Theater, 8pm

17 ∂ Pink Martini ▷Spaulding Auditorium, 7pm

21, 22 ∂ Abraham.In.Motion: 21 ∂ Dartmouth College Wind

Dearest Home ▷The Moore Theater, 21, 7pm; 22,

Ensemble

8pm

▷Spaulding Auditorium, 8pm

24 ∂ Theatreworks USA: Dragons Love Tacos

Ensemble

▷Spaulding Auditorium, 3pm

▷Spaulding Auditorium, 7pm

30 ∂ Emerson String Quartet

28 ∂ Dartmouth Symphony Orchestra

▷Spaulding Auditorium, 8pm

▷Spaulding Auditorium, 8pm

F I N D H E R E I N H A N O V E R AT W W W. H E R E I N H A N O V E R .CO M

25 ∂ World Music Percussion

November 5 Miss Nelson Is Missing ▷Spaulding Auditorium, 3pm

November 3-5, 9-12 ∂ Cabaret ▷The Moore Theater, 8pm; Sundays, 2pm

3 ∂ Barbary Coast Jazz Ensemble ▷Spaulding Auditorium, 8pm

5 ∂ Dartmouth College Glee Club ▷Rollins Chapel, 2pm

5 ∂ Theatreworks USA: Miss Nelson Is Missing ▷Spaulding Auditorium, 3pm

8 ∂ Sally Pinkas, Pianist-in-Residence ▷Spaulding Auditorium, 7pm

11 ∂ Dartmouth College Gospel Choir ▷Spaulding Auditorium, 8pm

14 ∂ Handel Society of Dartmouth College ▷Spaulding Auditorium, 7pm

18 ∂ HopStop Family Show: Jason Tardy, Juggler ▷Alumni Hall, 11am; CSB Community Center, Claremont, 3pm

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HAPPENINGS: FALL 2017 SEPTEMBER ∂ OCTOBER ∂ NOVEMBER

Bubbles: Science in Soap incorporates pure experimentation, hands-on learning, and a touch of whimsy for children and adults. Visitors delight in experimenting with surface tension, concocting new ways to create a bubble, crafting a foam sculpture, and injecting a bubble with mist.

Montshire Museum of Science One Montshire Road Norwich, VT (802) 649-2200 www.montshire.org

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September 1 Hoopster Gliders

Microscopic Investigations

Learn to build a glider that soars through the air! ▷11am

We’ll use hand lenses and microscopes to magnify different items. ▷11am

September 2 Color Mixing

September 4 Straw Rockets

Starting with primary colors, we’ll experiment to see what new colors can be created. ▷11am

Participants will make their own indoor paper rocket and then see how far it can fly. ▷11am

September 2 Mirror, Mirror

September 4 Fossils: Evidence of the Past

Learn how to turn simple shapes into complex and fascinating patterns. ▷3pm

Partipants will get a chance to handle real fossils from the museum’s collection and then use a variety of clues to uncover their origins. ▷3pm

F I N D H E R E I N H A N O V E R AT W W W. H E R E I N H A N O V E R .C O M

September 3

September 6–October 18 Young Scientist Program Session 1 This program for preschoolers and kindergartners integrates hands-on experiments, fun projects, and individual explorations in the physical and natural sciences. ▷Morning session: 9:30–11:30am ▷Afternoon session: 1–3pm

Howe Library 13 South Street Hanover, NH (603) 643-4120 www.howelibrary.org

October 25–December 13 Young Scientist Program Session 2

Everyone Is Reading

Norwich Square 291 Main Street Norwich, VT (802) 649-1114 www.norwichbookstore.com September 6 Evening of Poetry (& Prose) Susan Barba (Fair Sun) and Jeff Friedman (Floating Tales). ▷7pm

October 11 Archer Mayor Archer Mayor presents his new Joe Gunther mystery, Trace. ▷7pm

October 25 Sy Montgomery and Elizabeth Marshall Thomas with Tamed and Untamed: Close Encounters of the Animal Kind ▷7pm

November 25 Tomie dePaola Meet the author and get books signed, including reissues of old favorites! ▷10:30am

Environmentalist, adventurer, and author Jon Turk will speak about his real-life adventure circumnavigating Ellesmere Island in Canada. ▷7pm

OTHER HOWE EVENTS

▷Morning session: 9:30–11:30am ▷Afternoon session: 1–3pm

Norwich Bookstore

November 9 Jon Turk: Crocodiles and Ice – Cosponsored with the Center for Circumpolar Studies

September 12 Books, Lunch, and Tuesdays: Homegoing by Yaa Gyasi

This year we’ll be celebrating Canada’s 150th birthday by having a Canadian focus.

Etta and Otto and Russell and James by Canadian author Emma Hooper is available from the library in print, CD audiobook, and downloadable ebook and audiobook formats. Paperback copies of the book can be checked out by any Upper Valley resident; you do not need a Howe Library card to borrow a copy of the Everyone Is Reading title.

▷12pm

September 24 Howe 2.0: Make a Note Card!

September 14 Poet Pamela Harrison

Letters are a key component in Etta and Otto’s story. Make your own note cards to send to friends and family. ▷2–4pm

Pamela Harrison visits to speak about and read her poetry. ▷7pm

September 27 Becoming Wolf: The Eastern Coyote in New England Chris Sandler, a conservation biologist with 30 years’ experience researching and working with coyotes, will talk about these misunderstood animals and how we can better coexist with them. ▷7pm

October 10 Books, Lunch, and Tuesdays We will discuss Etta and Otto and Russell and James by Emma Hooper. ▷12pm

September 13 French Conversation Club Open House Come learn about the French Conversation Club, led by Madame G (Gloria Finkelstein).

The group is open to anyone interested in French language and culture. Anyone age 8 and up, from beginner to fluent speaker, is welcome to attend. ▷5:30pm

November 14 Books, Lunch, and Tuesdays: Hero of the Empire by Candice Millard ▷12pm

November 15 Life and Work at the Mount Washington Observatory Every hour, the Mount Washington Observatory’s meteorologists venture into the elements to measure and record weather data—even when temperatures drop well below zero and winds exceed 100 mph! Find out what it takes to get the job done from the men and women who live the adventure. ▷7pm

October 26 Book Discussion: Etta and Otto and Russell and James ▷7pm FA L L 2 0 1 7 • H E R E I N H A N O V E R

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HAPPENINGS Enfield Shaker Museum 447 NH Route 4A Enfield, NH (603) 632-4346 shakermuseum.org

September 30 Shaker Harvest Festival

October 5 Herbal Wreath Making

Celebrate the autumn harvest with horse-drawn wagon and pony rides, a haystack treasure hunt, cider making, butter churning, ice cream cranking, candle dipping, traditional crafts including broom making, plus farm animals, musical entertainment, and museum tours. ▷10am–3pm

Create a masterpiece from the everlasting flowers and herbs grown in the Shaker Museum Herb Garden. ▷5–7:30pm

October 8 Backyard Medicine and Blending Your Own Tea Join organic farmer and essential oil enthusiast Susan Daniel for an instructive workshop on using everyday herbs to make your own healthy and tasty teas. ▷1–4pm

October 10 Tuesday Tour: Two Cemeteries Join a museum educator for a special tour of the two Shaker cemeteries at the Enfield Shaker Museum, just in time for Halloween. ▷1–3pm

October 15 Cider Festival Explore a variety of New England crafted artisanal ciders, both hard and natural, at this festival tasting event. Locally harvested apples and award-winning artisan cheeses will also be available for tasting and purchase. Children’s activities, a farmers’ market, and music are all part of this fall afternoon event. ▷12–4pm

November 9 Gifts from the Kitchen Learn to make five glorious gifts from your own kitchen with a museum educator. ▷5:30–8pm 92

F I N D H E R E I N H A N O V E R AT W W W. H E R E I N H A N O V E R .C O M

November 16 Soap-Making Workshop Learn the art of soap making with an instructor from Sunset Rock Farm in Lebanon, New Hampshire. Start from scratch and go home with several bars of your own handmade soap. ▷6–8pm

Other Noteworthy Events September 9 14th Annual Norwich Antiques Show Norwich Historical Society 10am–3pm norwichvthistoricalsociety.org

September 17 Summer Sunday Walking Tour Lewiston: Norwich’s Ghost Hamlet Norwich Historical Society ▷1–3pm norwichvthistoricalsociety.org

October 4, November 1 First Wednesday Lecture Norwich Congregational Church ▷7pm norwichvthistoricalsociety.org

October 8 15th Annual Pumpkin Festival Fall family fun on the farm! Ongoing horse-drawn wagon rides, pumpkin picking, live music, cider pressing, kids’ crafts and entertainment, a “Good Food” concession, and more! Rain or shine.

Parking fee, activities free, no pets.

Cedar Circle Farm & Education Center ▷10am–3pm cedarcirclefarm.org/events/festivals

Pumpkin Fesitval

October 31 Halloween Treats and surprises at the Lewis House Barn for the whole family.

Norwich Historical Society norwichvthistoricalsociety.org

GET CONNECTED Get listed on the hereinhanover.com BUSINESS DIRECTORY and you will also be included on our printed list in every issue of Here In Hanover (see page 23).

HERE’S HOW!

Call Bob Frisch at (603) 643-1830 or email rcfrisch1@comcast.net. Find out how you can connect with our readers. It’s easy, inexpensive, and another way to reach an affluent and educated audience.

Share the wonder of our beautiful area and the latest news all year long with a Here In Hanover gift subscription. Friends and family who have moved away from the area will be especially appreciative. Be sure to order a subscription for yourself too!

Send a check for $19.95 for one year (4 issues) to Here In Hanover, 135 Lyme Road, Hanover, NH 03755.

Or conveniently pay online using PayPal at www.mountainviewpublishing.com.

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Kids AT Camp n Exclamatio Point

LOCAL LAND MARK

Lou’s Rest Celebrates aurant 70 Years

FA L L 2 0 1 7 • H E R E I N H A N O V E R

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COMING THIS OCTOBER

health watch $4.95

FALL 2017

IMAGE MAGAZINE’S

lifestyle, fitness & nutrition

FEEL YOUR BEST! FROM NUTRITION TO EXERCISE, GET INTO A NEW ROUTINE THAT WORKS FOR YOU THE UPPER VALLEY’S HEALTH CARE FACILITIES LOCAL DENTISTS ON WHAT’S NEW

1 image trend watch •

2013

WELCOME TO

health watch!

We are excited to announce our special-edition magazine dedicated to our local health resources.

We live in a unique area that features some of the most exciting and cutting-edge research in medicine and health care.

This annual publication will feature the latest trends in lifestyle, fitness, nutrition, and health care to help you lead a better life.

Our local experts will shed light on these important subjects.

Look for our first issue of health watch this fall.

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F I N D H E R E I N H A N O V E R AT W W W. H E R E I N H A N O V E R .C O M

ADVERTISERS INDEX AboutFace Skin Therapy 92

Gilberte Interiors 11

Amy Tuller Dietitian 92

Hanover Country Club 44

Anichini 7

Hanover Eyecare 87

Annemarie Schmidt European Face and Body Studio 67

Hanover Improvement Society 94

Artifactory 57 Baker Orthodontics 53 Belletetes 8 Bensonwood 33 Bentleys 27 Blodgett’s Sash & Door 85 Blood’s Catering 52

Hanover Inn 41 Henderson’s Tree & Garden Services 73 Indigo 41 JMH Wealth Management 92 James Predmore, DDS 71 Jancewicz & Son 21 Jeff Wilmot Painting 54 Jesse’s Steaks, Seafood & Tavern 57

Cabinetry Concepts & Surface Solutions 58

Just Kids Pediatric Dentistry 3

Carpenter & Main 58

Kendal at Hanover 81

Carpet King & Tile 94

King Arthur Flour 56

Charter Trust Company 19

Landshapes 44

Chew & Co. 52

LaValley Building Supply 12

Children’s Art Studio 71

League of NH Craftsmen 56

Clear Choice MD 72

Ledyard National Bank 55

Cota & Cota 89

Lemon Tree Gifts of Hanover 59

Crossroads Academy 73

LindeMac Real Estate Inside back cover

Crown Point Cabinetry 6

Listen Community Services 20

DHMC Dermatology 43

Lou’s Restaurant & Bakery 56 & 65

DRM 81

Martha Diebold Real Estate Inside front cover

Designer Gold 23 Donald J. Neely, DMD 78 Dorr Mill Store 78

Norwich Historical Society Antiques Show 18 Norwich Regional Animal Hospital 32 Norwich Wines & Spirits 85 Partridge House 94 Patel Dental Group of Upper Valley 42 Ramblers Way 15 Randall T. Mudge & Associates 41 Relax & Co. 57 REMAX Group One REALTORS 89 River Road Vet Clinic 31 Riverlight Builders 80 Roberts Flowers of Hanover 70 Rodd Roofing Co. 9 Roger A. Phillips, DMD 32 Rosanna Eubank LLC 31 Snyder Donegan Real Estate 2 The Carriage Shed 17 The Gilded Edge 59 The Hood Museum of Art 68 The Hopkins Center 4 The Lyme Inn 68 The PowerHouse Mall 54 The Quechee Inn at Marshland Farm 72 The Skinny Pancake 18

Molly’s Restaurant & Bar 59

The Ultimate Bath Store 10

Montshire Museum of Science 29

Timberpeg 51

NT Ferro Estate & Custom Jewelers 27

Upper Valley Haven 51

Dowds’ Country Inn & Event Center Back cover

Nature Calls 13

Valley Floors 35

Enhance Health 33

Nefertiti Nails 63

Village Pizza and Grill 67

Estes & Gallup 70

Noodle Station 63

WISE 85

Four Seasons Sotheby’s International Realty 5

Northcape Design Build 45

Wells Fargo Advisors 1

Northern Motorsport LTD 45

We’re Makin’ Waves 43 & 58

Norwich Bookstore 57

Woodstock Inn & Resort 42

G.R. Porter & Sons 53 Game Set Mat 59

For more information about print and online advertising opportunities, contact Bob Frisch at (603) 643-1830 or email rcfrisch1@comcast.net.

FA L L 2 0 1 7 • H E R E I N H A N OV E R

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H A N OV E R TA L K S BY

Mike Morin

With a world-class medical center and university located in Hanover, are millennials staying in the Upper Valley after they leave college?

As a relative newcomer to town, I can only speak to anecdotal evidence regarding the town demographics. It is unclear if the millennials are staying in the Upper Valley or if they’re moving to the Upper Valley for employment opportunities (not only with Dartmouth-Hitchcock Medical Center and Dartmouth College but also with other tech employers within the region). One clear trend is that families are moving here for both employment and the opportunity to send their children to Hanover’s excellent schools. Millennials are looking for places where they can live, work, and play, and Hanover and the Upper Valley excel in all these areas.

How does a collaborative effort within municipal government help bring new community development to Hanover?

The department’s role is to facilitate those efforts of individuals who seek to establish, develop, and/or expand commercial, residential, and recreational development in compliance with the town’s ordinances and regulations. Dartmouth College, along with DHMC, serves as a key economic driver for the region and the state. In addition, Dartmouth alumni have created many companies, such as Creare, Hypertherm, Boloco, and Strava, which are key economic anchors for the town and region. The Planning Office looks to ensure that there is a level playing field and all projects are treated fairly. Our office has an open-door policy to work with property owners and applicants to walk through the regulatory process and guide the applicant through the planning process.

PHOTO BY JIM MAUCHLY/MOUNTAINGRAPHICS.COM

A moment with

Robert Houseman Hanover’s Planning & Zoning Director

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F I N D H E R E I N H A N O V E R AT W W W. H E R E I N H A N O V E R .CO M

What are you liking most so far about your new home base?

It was very hard to leave Wolfeboro after 20 years. My wife and I raised our two children there, giving us tight connections with the residents of the community. Walking to work every day allowed me to appreciate the wonderful personalities of business owners and have meaningful conversations about the goals of commerce in the community. In that light, Hanover has shown itself to be an equally unique community with caring and thoughtful community members and dedicated and passionate town employees.

Every time I am out nordic skiing, biking, hiking, or simply enjoying a view from one of the conserved lands within the region, I am thankful for the opportunity to work for Hanover and grateful for all the hard work that has been done to protect and enhance the community. H