Here In Hanover - Spring 2021 Issue by Mountain View Publishing

H E R E I N H A N O V E R

HANOVER here in

SPRING 2021

VOLUME 26, NO.1

$4.95

and neighboring communities

WILLING HANDS

SPRING 2021

Feeding Neighbors and Reducing Food Waste DARTMOUTHHITCHCOCK’S NEW PATIENT TOWER THE STORY OF KEENES LODGE: A SON REMINISCES

THANK YOU TO OUR CLIENTS AND CUSTOMERS FOR MAKING US IN HOME SALES IN

HANOVER*

IN HOME SALES IN THE

UPPER VALLEY*

*For unit sales and dollar volume of single family homes in the year 2020 in the town of Hanover, and for unit sales & dollar volume of single family homes in the year 2020 in the combined towns of Hanover, Hartford, Lebanon, Lyme, Norwich, Grantham, Plainﬁeld, Enﬁeld, as reported by NEREN, Inc. as reported by NEREN, Inc.

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*For unit sales of single family homes in the year 2020 in the town of Hanover, as reported by NEREN, Inc.ce is Independently Owned and Operated. Each Oﬃ

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Gates & Dickson

CONTENTS

page

Features

38 Many Willing Hands Make Light Work

48 The Pavillion Goes On

Reducing waste and feeding the community. by Wren Wahrenberger

Global pandemic does not hinder DHMC construction. by Nancy Fontaine

58 It’s All About the Beach

T haw and rejuvinate by the sea. by Lisa Ballard

66 Keenes Lodge

E tna’s accidental inn. by Anne Richter Arnold

On the cover: Willing Hands staff and volunteers tend to the Willing Hands garden at 198 Church Street in Norwich. Photo by Christine Croitoru. This page: Royal terns at Pompano Beach, Florida. Photo by Lisa Ballard.

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

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

81 Happenings

32 Smart Cooking

by Mike Morin

by Cassie Horner

A calendar of events.

87 Advertisers Index 88 Hanover Talks

A conversation with Liz Burdette of Hanover Parks and Recreation.

A taste of spring.

75 Living Well News on necks.

by Katherine P. Cox

78 The Hood & The Hop Arts and entertainment at Dartmouth.

special advertising s e c t i o n

Spring Is in the Air Shop, dine & support local!

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

here in

HANOVER

and neighboring communities

Mountain View Publishing, LLC

Gregory Baker, DDS & Christopher Baker, DMD Hanover (603) 643.1552 | New London (603) 526.6000 | www.Baker-Ortho.com

135 Lyme Road, Hanover, NH 03755 (603) 867-9339

www.hereinhanover.com Publishers

Bob Frisch Cheryl Frisch Executive Editor

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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 ©2021. All rights reserved. Reproduction in whole or part is strictly prohibited. Here in Hanover accepts no responsibility for unsolicited manuscripts, artwork, or photographs.

E D I TO R ’ S N OT E

Welcome, Spring!

p hoto by ian r aymond

As the frozen world around us melts into spring, buds are popping and birds are chirping. The warm sunshine coaxes us to get outside for some hiking, biking, softball, and golf. The season prompts us to tackle spring cleaning indoors and yard work outdoors, so leave the couch behind and get busy! While getting your backyard into shape, consider planting a garden this year. Growing your own vegetables is smart and healthy, and the entire family can pitch in. Think about planting an extra row and donating the harvest to Willing Hands in Norwich, Vermont (page 38). Their hardworking staff and volunteers grow produce and collect excess food from all around the area to help feed our neighbors and reduce food waste. Learn about the good work they do in our cover story. Nancy Fontaine brings us up to date on the construction of DartmouthHitchcock’s new patient tower (page 48), which will add 64 beds with the capacity for more in the future. The world-famous facility continues to expand as patient visits and needs increase. Retired Hanover dentist Dr. Bob Keene looks back on the inn and ski school his parents established after World War II (page 66), which is now Pierce’s Inn. It’s always fun to learn about local history, especially when it’s accompanied by charming family photos showing how the story unfolded. Many thanks to Bob for sharing with us, and to Cynthia Bittinger of the Hanover Historical Society for letting us know that Bob was doing the presentation for them and asking if we’d be interested. We were! You’ll welcome seeing beautiful views of many vacation areas from Lisa Ballard in her article “It’s All About the Beach” (page 58). Here’s hoping that COVID is on its way out so that we can make plans for a wonderful getaway this summer. Make the most of spring, be safe and stay well, and enjoy!

Deborah Thompson Executive Editor dthompson@mountainviewpublishing.com

like us www.mountainviewpublishing.com/facebook

SPRING 2021 • HERE IN HANOVER

C O N T R I B U TO R S t KATHERINE P. COX, WRITER 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, and Monadnock Small Business Journal. She was also a writer and producer for Captured Light Studio, Inc., a video and interactive production company in Keene.

t NANCY FONTAINE, WRITER 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.

t NATHAN LARSON, PHOTOGRAPHER

p CASSIE HORNER, WRITER Cassie is a writer, editor, and publisher and the author of a historical novel, Lucy E.— Road to Victory. Her roots in Vermont go back almost 200 years and inspire her love of the natural world and history. She lives in Plymouth, Vermont, with her husband and two dogs—an English Shepherd and a mini Dachshund.

Nate grew up on the move living in Wyoming, Utah, Arizona, Connecticut, Vermont, Chicago, and New York City, and he has never stopped traveling. From the time he entered the dark room at 12, Nate has been in love with visual storytelling and the medium of photography. Nate works with commercial clients and interior decorators, and he also enjoys portrait and editorial work. He owns and operates nathanlarson.com, which features fine-art prints, books, limited editions, and collaborations.

t MIKE MORIN, WRITER Mike is a 50-year radio and TV personality, hosting shows in New York City, Boston, and most recently in New Hampshire. He’s a humor columnist for the Nashua Telegraph and can be heard weekends on Boston’s WBZ NewsRadio 1030, talking food with Jordan Rich, host of Connoisseur’s Corner. Look for his third book next year on the history of the Red Arrow Diner.

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

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HANOVER here in

SPRING 2021

VOLUME 26, NO.1

$4.95

and neighboring communities

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

WILLING HANDS SPRING 2021

Feeding Neighbors and Reducing Food Waste DARTMOUTHHITCHCOCK’S NEW PATIENT TOWER THE STORY OF KEENES LODGE: A SON REMINISCES

South Main Street Revamp Plans are in the works to make Hanover’s downtown better for pedestrians, cyclists, shoppers, and businesses.

Expand Your Horizons

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

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GILBERTE INTERIORS

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HANOVER EYECARE JEFF WILMOT PAINTING & WALLPAPERING, INC. JUNCTION FRAME SHOP KING ARTHUR BAKING COMPANY LATHAM HOUSE TAVERN LAVALLEY BUILDING SUPPLY LITTLE ISTANBUL LOCABLE

BATH STORE THE HANOVER INN AT DARTMOUTH COLLEGE TUCKERBOX VERMOD HOMES WHITE RIVER FAMILY EYECARE WOODSTOCK AREA CHAMBER OF COMMERCE WOODSTOCK INN & RESORT YANKEE BARN HOMES

MARTHA E. DIEBOLD REAL ESTATE

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) 867-9339 or email rcfrisch1@comcast.net.

SPRING 2021 • HERE IN HANOVER

A RO U N D & A B O U T

Cassie Horner

pe o ple , plac e s , and e v e nts

Russell Hirschler. IN THE PERFECT PLACE

Russell Hirschler Is Enjoying His Dream Job

ussell Hirschler, executive director of the Upper Valley Trails Alliance (UVTA), found a natural fit 13 years ago with the nonprofit dedicated to encouraging outdoor activity through education, outreach, and stewardship. Originally a city dweller who grew up in and around New York City, he attended college in Upstate New York and then lived in Portland, Oregon. He moved to Vermont in 2001 and lived in Tunbridge and Norwich before relocating to Providence, Rhode Island, for his wife’s work. The couple returned to the Upper Valley two years later and has lived in Lyme for more than 13 years. “I like the scenery, the opportunities for recreation here,” Russell says. “I’m a four-season recreation person, enjoying hiking, skiing, and snowshoeing. I like the connection to nature and the small-town life. The Upper

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

Valley Trails Alliance dovetails with my interests and passions in science and the outdoors. I wanted to run a small organization with a big impact. When I got this job, I was ecstatic. It is the career I wanted.” Russell has an undergraduate degree in natural resources management and a master’s degree in organization management. In February 2008, he was hired by UVTA, a nonprofit founded in 1999 as a community, grassroots group. “It is comprised of dozens of community groups and recreation entities working on how to promote trails and recreation in the Upper Valley,” he says. “The Alliance helps all trail advocates do their jobs better. We work with municipalities, other nonprofits, and private landowners with trails on their land. “We are a relatively small organization with a small,

Center: Russell and members of the HS Trail Corps crew level a stringer (beam) on a new bridge built on the Ottauquechee River Trail in Woodstock, Vermont. Top: Russell and members of the HS Trail Corps crew move a stone step in the Lyme Town Forest in Lyme, New Hampshire. Left: A member of the HS Trail Corps crew assists Russell in building a stone retaining wall on a trail at the Montshire Museum of Science in Norwich, Vermont.

steady operating budget,” Russell says. “We have a staff of four and a strong board of directors. We work in partnership with and in support of Alliance members.” UVTA works with 43 towns on both sides of the Connecticut River. Annually, the group works on 30 trails, encompassing 75 miles of trails. Trail work begins with the UVTA staff who is “well-versed in current and sustainable trail building,” says Russell. The staff is hired by other groups to spearhead the work projects. Sometimes this involves leading a nonprofit’s volunteers in doing the work. An important piece in accomplishing a year’s trail goals is the High School Trail Corps, organized each summer by UVTA to put up to 50 local high school students to work on trails. “This creates the

next generation of trail stewards,” Russell says. UVTA is a leader in the heavily used Trail Finder. People can search for trails by town and region, accessing information about such details as trail difficulty and directions. Since the pandemic began last March, trail finder.info usage has increased more than 100 percent. “Eventually, you will be able to get there from here on a trail,” Russell says. “We set ourselves up for long-term success. To achieve that goal, there is limitless work to be done. We build trails with the idea of conservation and sustainability. We build family trails important for physical and mental health. The trails contribute to the economic development of communities and equable access.” For more information, visit uvtrails.org. H

SPRING 2021 • HERE IN HANOVER

A RO U N D & A B O U T

WHIMSICAL, IMAGINIATIVE COLLAGES

The Infinite Stories of Jools Skeet

Jools Skeet. Photo by Kaila Skeet Browning.

or a month at a time Jools Skeet turns her office in Sharon, Vermont, into a studio where she creates colorful, whimsical, imaginative collages. The pieces tell stories, sometimes harking back to tales such as Goldilocks and the Three Bears and sometimes rising newly formed such as a heron carrying a lantern filled with the Milky Way. She sources her images from old books and magazines headed for the recycling or the landfill. “People often ask me where I get my ideas, but it’s not so much that I ‘get’ ideas as that the images themselves become the ideas,” she says. She started out selling large original collages but moved to greeting cards, which are very well received. Dovetailing with Jools’ love of collage-making is her magical storytelling. “The two artistic forms bridge,” she observes. Both share the mission of helping people interact by using their own imaginations. “I intention-

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

ally make collage titles simple, for example, Bird and Guitar, so people can imagine their own story. I find it fascinating how they interpret what I create. The collages call to people in different ways.” Her storytelling does not rely on reading books aloud but on creating stories on the spot with her audience. “I get a story started with an object such as an emu egg that is big, beautiful, and turquoise,” she says. “That is the premise of the story to start it. The audience tells the story with me guiding them. The story might unfold at a house in Florida full of goblins. And if the egg cracks, the kids decide what hatches. I have a vivid imagination. I don’t know how the story goes until I’m telling it. I create space with children and adults where their imaginations can be completely active. I think it’s really important that imagination has free space to roam.” One fun source of inspiration is a magic bag full of props that might be a door handle, a saucer, a

Opposite: Print of an original collage by Jools Skeet, The Three Little Pigs. Left: Print of Arch and Ladder, an original collage by Jools Skeet. Above: Storytelling Summer Series, Tunbridge, Vermont. Photo by MF Sacca. Below: Storytelling at Cabot School, Vermont.

SPRING 2021 • HERE IN HANOVER

A RO U N D & A B O U T

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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

whisk—literally anything that when pulled from the bag at key moments advances the story in amazing ways. She works with kids at libraries, after-school programs, and at Zack’s Place in Woodstock. Jools was born in England. After college, she took a course in teaching English as a foreign language and moved to Spain, where she used storytelling as a way to teach English. In Nicaragua, she met her husband, who was from Texas. They spent many years in the Basque Country, where their children were born. She continued to teach English, helping to develop a language camp for schoolchildren. “When I moved to the United States, I realized I had infinite stories in my head,” she says. “I went from structured to unstructured storytelling.” About three years ago, collage and storytelling coalesced. COVID-19 quickly brought changes to Jools’ connection to people. Her greeting card sales were slowed by a dearth of craft exhibits. Her summer storytelling went outdoors. Luckily she has a wry sense of humor, because her collage exhibit at Ledyard Gallery at Howe Library in Hanover was all hung when the library abruptly closed last March. Hope lingered and the exhibit of 45 collages awaited a reopening for months before she removed it. “I had the longest running exhibit ever there,” she laughs. “It’s on for 2022.” In response to the pandemic’s impact on children learning in person, Jools will offer Zoom storytelling for small groups of children this spring. The series will include story creation along with activities kids can do at home. For more information about Jools, visit jools keet.com. H

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

A RO U N D & A B O U T

MAKING HISTORY FUN

NORWICH HISTORICAL SOCIETY CARTOON BOOKS

istory can be taught in fun and creative ways and can engage children, especially when stories are portrayed dramatically and visually. Two new Norwich history comic books do just this. The first is Becoming Norwich: The Early Years and the second, new this spring, is Becoming Norwich: Rivers and Mills. Both books accompany the Norwich Historical Society podcasts. The cartoon books were created in collaboration with Emily Zea, a 2020 graduate of the Center for Cartoon Studies in White River Junction, Vermont. “We built the books from the podcasts that were already completed,” says historical society director Sarah Rooker. “We looked at the text from them to identify what was most essential. We asked what in the narrative could be represented visually, and then Emily developed pencil sketches. As the images came forward, we developed text. I provided her with lots of reference images such as historical photos to give her ideas of the historical landscape, buildings, and people.”

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

“I grew up in Norwich and love things that bring our community together,” Emily says. “One of those things is history.” At the Center for Cartoon Studies, she focused a lot on historic comics for kids. “It is easy to stay online and think about the future,” she observes. “It is great to bring history to the forefront.” The comic books about history give people the opportunity to have one foot in the past and one in the present. Making sure the details of the cartoons were historically correct was essential. For example, silhouettes of clothing must be correct for the time period. “We were also careful to illustrate Abenaki history and material culture accurately,” Sarah says. They worked with the Winter Center for Indigenous Traditions to ensure that this was so. “The books have good energy and are intended for kids,” Sarah says. “In Rivers and Mills, there is a little otter on every page sharing bits of information.” Accompanying the cartoon books is a series of activities designed to get kids more involved with history.

Opposite and below: Sample pages from Becoming Norwich: The Early Years. Early settlers built log cabins and traded with the Abenakis. As they settled into farming, wolves were a threat to livestock.

“When we were working on the comic book last spring, everything was shut down due to the pandemic,” Sarah says. “We wanted to come up with activities to bring the book to life. We wanted to connect kids with their yards and streams and woodlands.” They can learn to build a shelter that won’t let in rain. They can go canoeing on the Connecticut River and imagine what it was like in the wilderness. They can plant a garden and make colonial Johnny cakes. “These are home-learning projects, activities that are skill-based, outdoor, and multigenerational.” One of the highlights of The Early Years is the story of Lucy Terry Prince, an African-American woman who walked all the way from Guilford, Vermont, in 1785 to present a case to the governor and his council at the Meetinghouse in Norwich. Remarkably, she won her case about her family being harassed by a neighbor. Kids can imagine these august dignitaries parading through the town to the sound of fifes and drums. Rivers and Mills activities focus on water. They encourage kids to design a waterfall and create a dam. “Go out and play with water,” Sarah says. The comic book highlights the Clean Water Act and how the Connecticut River’s water quality has improved. Another activity suggests that kids become citizen scientists and get involved with water-quality observations. Creation of the books was supported by funds from the Norwich Lions Club and the Norwich Women’s Club. For more information about accessing the comic books, activities, and podcasts, visit norwichhistory.org. H

SPRING 2021 • HERE IN HANOVER 31

Pasta Primavera

online extra

Find a recipe for Pasta Salad with Shrimp at www.hereinhanover.com.

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

S M A RT C O O K I N G by

Susan Nye

Lighten up with fresh, bright flavors

fter a long winter of cooking heavy comfort foods at home (for some of us, 2020 may have been a whole year of

comfort food), it’s time to brighten up your menu with fresh, flavorful spring veggies. Use these recipes for inspiration, but choose whatever vegetables look good at the market.

SPRING 2021 • HERE IN HANOVER

S M A RT C O O K I N G Pasta Primavera Loads of spring vegetables make this pasta primavera satisfying and full of flavor. Serves 6

2 cups pasta of your choice 2 tsp olive oil 2 cups brocolli, trimmed and cut into 2-inch pieces 3 carrots, cut into ribbons with a vegetable peeler 2 cups cherry tomatoes, halved 1 cup frozen peas 1 cup basil leaves 2 cloves garlic, minced, or more to taste 1 cup grated Parmesan cheese 1 cup heavy cream ¼ tsp ground black pepper Zest and juice of 1 lemon

Pasta primavera translates to "springtime pasta." It has evolved over the years to be a light, healthy dish that features the freshest early springtime veggies you can find at the market. Substitutions are not only okay but encouraged—choose your vegetables depending on what inspires you. Or better yet, pull your inspiration from whatever is growing in your garden. As the weather warms and our gardens become plentiful,

there's nothing better than adding home-grown spinach, asparagus, and tomatoes. Serve with a salad and a loaf of the crusty bread that you learned to make in quarantine and you'll have a delicious, nutritious meal the whole family will love. Missing the Meat? Grilled chicken, salmon, and shrimp are delicious additions to pasta primavera. Season the meat or

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Scoop out and reserve N cup starchy cooking water before draining. 2. Heat olive oil in a large skillet over medium-high heat. Saute broccoli and carrots until tender yet firm to the bite, about 5 minutes. Add tomatoes, peas, basil, and garlic; saute until garlic is fragrant, about 1 minute. 3. Stir Parmesan cheese, cream, and black pepper into vegetable mixture until cheese melts and sauce is smooth, 2 to 3 minutes. Pour the sauce over the pasta and veggies. Add N cup starchy cooking water, lemon juice, and zest, and stir all together until evenly combined. 4. Garnish with Parmesan. Options: This is a great base recipe. Try using green beans instead of asparagus, canned sundried tomatoes instead of cherry tomatoes, or add some fresh pesto to the cream sauce to mix up the flavor.

Green Pasta Primavera Using only green veggies makes this a perfect spring dinner or lunch, or as a side with chicken. Serves 6

1 bunch fresh basil 3 cups chicken broth, divided ½ cup olive oil 2 cloves garlic 1 pound fettuccine or fusilli pasta 2 Tbsp olive oil 1 large leek, white and light green parts only, chopped 1 bunch green onions, chopped

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2 pinches salt 2 cups zucchini, diced 1 cup chopped green beans ½ cup frozen peas 1 bunch asparagus, stalks diced, tips left whole ½ cup grated Parmesan cheese, or as needed

seafood with salt and pepper and saute in butter or olive oil until cooked. Add to the pasta and veggies when everything else has finished cooking. What Type of Pasta? Your favorite pasta will be perfectly fine in pasta primavera, but many recipes use penne because the noodles are about the same size as the cut vegetables, so it's easier to eat. Farfalle, rigatoni, orecchiette, and fusilli are also good options.

1. Fill a large pot with lightly salted water and bring to a rolling boil. Hold basil bunch by the stems and dip basil leaves in boiling water until bright green, about 2 seconds. Immediately immerse basil in ice water for several minutes to stop the cooking process. Once the basil is cold, drain well. Remove basil leaves from stems and discard stems. 2. Blend basil leaves, 1 cup chicken broth, ½ cup olive oil, and garlic together in a blender until smooth. 3. Stir pasta into the same pot of boiling water, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain. 4. Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. Cook and stir leek and green onion in hot oil until softened, about 5 minutes. Add salt cook about 5 more minutes. 5. Increase heat to medium-high. Stir 2 cups chicken broth, zucchini, and beans, into the leek and onion mixture; bring to a simmer and cook for 5 minutes. Add peas and asparagus and continue cooking until asparagus is soft, about 3 minutes more. 6. Pour N cup basil-garlic mixture into vegetable mixture and cook until heated through, about 1 minute. Remove from heat. 7. Place pasta in a large bowl; pour vegetable mixture over pasta then pour on remaining basil-garlic mixture. Spread Parmesan cheese over the top. Toss mixture briefly to combine and tightly wrap bowl with aluminum foil. Let stand until pasta and vegetables soak up most of the juices and oil, about 5 minutes. Toss again. 8. Garnish with additional Parmesan cheese and chopped basil or parsley.

VIRTUAL ESCAPE ROOM GAME

Escape to the Outdoors

The Hood Museum of Art’s fully virtual escape room game features works of public art on Dartmouth’s campus. Play on your own with a computer, tablet, or mobile device, or play it with friends on Zoom! Dartmouth community members can even play in person, following Dartmouth’s Covid-19 guidelines. Use the QR code to find the game at https://www.hoodmuseumactivities.com/.

Adapted from allrecipes.com.

SPRING 2021 • HERE IN HANOVER

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Broccoli Mac and Cheese This recipe is just as cheesy as traditional mac and cheese, but with an added boost of nutrition and flavor from the broccoli. Serves 8 12 oz elbow pasta 12 oz fresh broccoli florets 1K Tbsp butter N cup minced onion N cup flour 2 cups milk 1 cup vegetable broth 2 cups shredded cheddar N cup seasoned bread crumbs 2 Tbsp grated Parmesan Salt and pepper to taste 1. In a large pot of salted water, cook the pasta and broccoli together, according to package directions for al dente. 2. Butter a baking dish, and set aside. Preheat oven to 375°. 3. In a large heavy skillet, melt the butter then add the onion and cook over low heat for 2 minutes. 4. Add the flour and cook 1 minute or until flour is golden and well combined. Whisk in milk and broth, raise heat to mediumhigh until it comes to a boil, then cook an additional 5 minutes or until smooth and thick. Season with salt and pepper. 5. Remove from heat, add cheese, and stir until melted. Stir in the cooked pasta and broccoli, then pour into the prepared baking dish. 6. Top with the breadcrumbs and Parmesan. Put a little more butter on top. Bake 15 to 20 minutes, then broil a few minutes until the breadcrumbs are golden. Adapted from chocolatecoveredkatie.com.

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GENERAL DENTISTRY

COSMETIC DENTISTRY

DENTURES & IMPLANTS

Greek Orzo Salad This orzo salad features fresh herbs and is excellent on its own or as a side dish to grilled chicken or fish. Serves 6 Dressing L cup olive oil 3 Tbsp fresh lemon juice 1 clove garlic, minced Salt and freshly ground black pepper

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Salad 1N cup dry orzo 1 cup crumbled feta K cup frozen or cooked fresh corn kernels 1 package of grape tomatoes, halved K cup sliced kalamata olives (or O cup sliced black olives) K cup chopped red onion, rinsed under water to remove harsh bite 3 Tbsp chopped fresh basil 2 Tbsp chopped fresh parsley Optional: K cup pine nuts, toasted Note: Toast pine nuts in a shallow baking pan in a 350° oven until golden, 5 to 10 minutes. Let cool before adding. 1. In a jar, mix together olive oil, lemon juice, and garlic and season with salt and pepper to taste. Set aside. 2. Cook orzo according to directions listed on package. Drain and let cool about 5 minutes. They'll start to stick to each other a bit but that's fine, the dressing will break it up. 3. Add all of the salad ingredients, including cooked orzo, to a large bowl and toss. Pour dressing over top and toss to evenly coat. If adding nuts, put in right before serving. 4. Store in the refrigerator and serve within a few hours. H Adapted from cookingclassy.com.

SPRING 2021 • HERE IN HANOVER

Wren Wahrenberger |

photos

courtesy of willing hands

Many Willing Hands Make Light Work REDUCING WASTE AND FEEDING THE COMMUNITY

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Volunteers prepare vegetable beds at the Willing Hands garden at Cedar Circle Farm. Photo by Brian Wagner.

SPRING 2021 • HERE IN HANOVER

n 2004, Peter Phippen, who was at that time a Hanover Co-op department manager, lamented that surplus nutritious food at the co-op was being thrown away every day. Much of it was still fresh and could benefit those with food insecurity, and the energy and water that had been used to produce and transport that food was being wasted as well. Unfortunately, this kind of waste happens across the country due to the inexact science of predicting how many customers will be purchasing certain items on a given day. Waste happens at farms as well, where excess produce can be left to rot in the fields. With the co-op’s permission, Peter conducted a study and found that 400 to 600 pounds of still usable food went into the dumpster each day. With the support of the co-op and Tom Ketteridge at the Upper Valley Haven, Peter started Willing Hands, an organization dedicated to getting surplus nutritious food onto the kitchen tables of those in need. In the first six months, Willing Hands delivered more than 100,000 pounds of produce to about 20 locations around the Upper Valley. Since then, the organization has delivered 5.5 million pounds of food and now services 80 locations.

Clockwise from top left: Volunteers plant broccoli at the Willing Hands garden at Cedar Circle Farm. Mary Young washes carrots at the Willing Hands facility. Driver Jared Friedland delivers produce to Crafts Hill apartments in Lebanon. Volunteers harvest squash at the Willing Hands garden at Goodrich Four Corners. Photos by Brian Wagner. Willing Hands delivers fresh produce year-round.

The Generosity of Local Farms Today the Hanover Co-op, through its Sustainability Program, makes sure that no culled produce is thrown out, and it sets aside the best of the surplus for Willing Hands. The rest is composted. Brian Wagner, Willing Hands recipient site coordinator, communicates with the recipient sites to determine their specific community needs. He says, “There should 40

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Willing Hands has delivered 5.5 million pounds of food and now services 80 locations.

SPRING 2021 • HERE IN HANOVER

“There should be a Willing Hands in every community out there. We have over 14 million pounds of waste each year just in the farm fields of Vermont.” —Brian Wagner, Willing Hands recipient site coordinator

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N.T. FERRO

Clockwise from top: Volunteers harvest produce from the Farmacy garden at DartmouthHitchcock. Photo by Brian Wagner. Willing Hands hosts multiple gleaning sessions every week during the summer. Operations Manager Chris Castles makes a delivery. Two bottom photos by Frank Easton.

be a Willing Hands in every community out there. We have over 14 million pounds of waste each year just in the farm fields of Vermont.” Brian started at Willing Hands as a volunteer gardener himself in the summer of 2018. He was deeply moved by seeing how much perishable food was recovered for those in need. He says, “I fell in love with the organization.” In addition to donations from the co-op, Willing Hands picks up from local farms and farm stands, including Deep Meadow, Long Wind, Sweetland, Sunrise Hill, and Green Dragon, and also from Upper Valley Produce and Albert’s Organics in Chesterfield, New Hampshire. Albert’s started donating food last April, helping Willing Hands respond to the increasing need from those who found themselves food insecure for the first time in 2020. Brian describes picking up a six-foot stack of perfect raspberries this summer from Albert’s. “It was wonderful to see the smiles on the recipient’s faces as they lit up at seeing this kind of treat,” he says. Willing Hands now distributes food within a 40-mile radius of Norwich, Vermont, and beyond. Organizations from outside their radius will drive to meet them in Claremont, for example, and then bring food back to Newport. To the north, Willing Hands will take the trip up to Bradford, where service organizations will meet them and bring the food farther into Orange County. In 2019, approximately 266 tons of food, 93 percent of it fresh fruit and vegetables, the rest milk, eggs, and frozen meat, were delivered to Willing Hands’ partner organizations, which are senior centers,

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Explore our galleries and experience the joy of science. Check montshire.org daily for visitor information and for at-home science resources.

The Montshire is open and serving the community under sector guidance from the State of Vermont. Rigorous health and safety protocols are in place. Please check montshire.org for hours, ticketing, and visitor policies.

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“The early morning light on the garden is magnificent as it wakes up the plants and puts a sparkle on the dew. The array of colors as the vegetables ripen creates a work of art.” —Volunteer Mary Young

Going the distance together to end cancer. June 1 – July 10, 2021

schools and daycares, rehabilitation centers, and local food shelves, including the Upper Valley Haven, Listen, and the Claremont Soup Kitchen. In 2020, Willing Hands distributed almost a million pounds of food. Nearly 60,000 pounds of the total food collected comes from produce gleaned by volunteers from local farms, such as Edgewater, Honey Field, Crossroad, Root 5, Whitman Brook, Killdeer, and Cedar Circle. Brian says, “We are really blessed with very generous producers. In the fall, Riverview and Poverty Lane farms donate a lot of apples. The amount of support that we get from the community is the only reason we can do what we can do.”

Dedicated Volunteers

Register today to join the 40th Annual Prouty! The Prouty is a family-friendly fundraising event combining cycling, walking, and more to raise funds for life-saving research and patient support services at Dartmouth and Dartmouth-Hitchcock’s Norris Cotton Cancer Center.

TheProuty.org

info@TheProuty.org • 800-226-8744 44

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Produce is also grown at the Willing Hands two-acre garden located at Cedar Circle Farm. “A Cedar Circle staffer gives 16 hours a week to the plot,” says Brian. “Cedar Circle also allows Willing Hands to use a smaller greenhouse, which is very generous, and they water all of our starters when they water their own.” Brian continues, “Lead gardeners teach volunteers and provide them with a constant mix of tasks

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to make their time more enjoyable.” He describes the work as “physically exhausting, but it’s the best kind of fatigue knowing what that effort and energy are going toward.” Volunteer Mary Young describes the experience: “At the garden, our tasks of the day sometimes sound and look a bit daunting at first, but with all of us working together in those long rows of hundreds of plants, miracles happen! Soil gets tilled, gently. Weeds get pulled, once we decipher them from baby plants. Plants get watered, fed, covered, supported, and talked to, sung to, and loved. The early morning light on the garden is magnificent as it wakes up the plants and puts a sparkle on the dew. The array of colors as the vegetables ripen creates a work of art.” Volunteer Penelope Prendergast says that Willing Hands “is an incredibly powerful venture because it brings out the best in what the region has to offer, and highlights a sense of responsibility toward the other, whether that be the environment or the greater community. The volunteers are knowledgeable, cheerful, and very committed. They obviously have great leadership.” In 2019, Willing Hands had over 400 garden volunteers. They hope to expand to 550 volunteers in 2021. In addition, about 150 local backyard vegetable gardeners participate in the “Grow-a-Row” program, dropping off their excess produce at the Norwich office site cooler. The organization asks that you leave your name and contact information with your donated produce. Contact info@willinghands. org if you have any questions about participating by planting and growing an extra row in your home garden. In addition to adults, student groups from Hanover High and Woodstock have volunteered at Willing Hands. Brian explains that “volunteer work opportunities start to ramp up in May. June to September it’s full speed ahead gleans. With COVID, volunteers

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SPRING 2021 • HERE IN HANOVER

have to sign up at the willlinghands. org website.” Community members who can’t volunteer can help through monetary donations. In addition, grant writing helps raise funds to support current costs and for planned new acquisitions, such as a larger greenhouse and a third refrigerated truck. The Willing Hands office, along with a smaller garden plot, is located at 198 Church Street in Norwich, Vermont. The organization has plots at DHMC, called the “Farmacy” garden, and leases a plot for raising butternut squash at Goodrich Four Corners. Willing Hands also has a hoop house, extending the season for growing greens. “We are fortunate to have a dedicated community that is behind us 100 percent,” says Brian. “They believe in it as much as we do.” Mary Young sums up what it means to be a Willing Hands volunteer: “It is an honor to be part of this movement to get quality, fresh food out to people. It has increased my awareness of food insecurity in our communities and our country. Through the gratifying steps of preparing the soil, planting, weeding, and feeding that lead to bucket loads of beautiful veggies harvested, it’s a process that makes my heart warm. Every bite will fill someone’s system with nutrients and energy that will boost their overall health and well-being. I feel good about that.” H Note: Farmers can arrange for a pickup by contacting Chris Castles at chris@ willinghands.org and request volunteers to help glean crops by contacting Katie Ryan-O’Flaherty at katie@ willinghands.org.

Willing Hands 198 Church Street Norwich, VT (802) 698-0265 www.willinghands.org 46

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EUROPEAN FACE AND BODY STUDIO ANNEMARIE SCHMIDT, LE

& SCHMIDT PHYSICAL THERAPY CHRIS SCHMIDT, PT. FAAOMPT, CAFS

People, even more than things, have to be restored, renewed, revived, reclaimed and redeemed. – Audrey Hepburn

FACE, SKIN & BODY CARE

MASSAGE THERAPY

Ionfusion, Ultra Sonic & Anti-Aging Facials Microdermabrasions Lash Lift & Extensions Brow & Lash Tinting Waxing Services Spray Tanning Make-up Applications

Customized Deep Tissue Swedish Sports Therapeutic Hot Stone Scalp Foot & Leg

We take COVID-19 and your protection seriously. We have made several office improvements and implemented sensible safety precautions. We need your cooperation to be successful. Please adhere to our new safety guidelines as stated on our website. Chris & Annemarie Schmidt

PHYSICAL THERAPY Neuromusculoskeletal & Sports-specific Assessments Orthopedic Manual Physical Therapy Spine & Extremity Treatments Specific Joint Mobilizations & Manipulations Functional Exercise Soft Tissue Techniques Dry Needling Post-surgical & Tai Chi for Rehabilitation

The Patient Pavilion will address a number of mission-critical needs to improve quality care and the patient experience and expand DartmouthHitchcock Medical Center’s ability to meet the needs of the region's most seriously ill patients.

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Nancy Fontaine

Mark Washburn, Dartmouth-Hitchcock Renderings/drone/aerial shots courtesy of Dartmouth-Hitchcock

photos by

The need is clear. Each month, nearly 300 critically ill or badly injured patients are being turned away from Dartmouth-Hitchcock Medical Center (DHMC) in Lebanon, the state’s only academic medical and Level 1 trauma center, because there aren’t enough beds to care for them. The answer is also clear: add more beds, and in December 2018, the trustees of Dartmouth-Hitchcock Health (D-HH) endorsed expanding DHMC. Plans were drawn up to build a five-story building to add 64 new patient beds, a discharge lounge where patients can await transportation after discharge rather than waiting in their inpatient rooms, and a space that could be used in the future for an additional 64 beds. D-HH received permission for construction from the City of Lebanon planning board on January 12, 2020.

THE PAVILLION GOES ON GLOBAL PANDEMIC DOES NOT HINDER DHMC CONSTRUCTION

SPRIN G 2021 • HERE IN HANOVER

“The pandemic has only strengthened our resolve and passion for this project.” —Joanne M. Conroy, MD, CEO, Dartmouth-Hitchcock and Dartmouth-Hitchcock Health Construction on the 212,000-square-foot, five-story new Patient Pavilion began in July 2020 and will to be ready for patients and staff in early 2023.

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The date is significant, because it was just one week before the first case of COVID-19 was identified in the United States. As winter 2020 edged toward spring, news about the pandemic grew and worsened. After the governors of New Hampshire and Vermont issued stay-at-home orders in mid-March, DHMC was forced to announce the reduction of some nonurgent surgeries and procedures in order to conserve personal protective equipment (PPE) and assure adequate staffing with the closing of schools. Yet, in July 2020, Dartmouth-Hitchcock broke ground on the new building. “The COVID-19 pandemic has changed our lives in innumerable ways. One thing that has not changed is DartmouthHitchcock’s commitment to building our new Patient Pavilion, which will expand our ability to meet the needs of the region’s most seriously ill patients. In fact, the pandemic has only strengthened our resolve and passion for this project,” says Joanne M. Conroy, MD, CEO and President, Dartmouth-Hitchcock and Dartmouth-Hitchcock Health. “Construction is on schedule and we expect to be ready to open in early 2023.”

Bill and Sue Conaty. Photo courtesy of Dartmouth-Hitchcock.

“Dartmouth-Hitchcock is a critically important resource for the Upper Valley, and it’s vital that those of us who have the ability to do so help to sustain it through our charitable giving,” says Bill Conaty.

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SPRIN G 2021 • HERE IN HANOVER

“It really is a testament to our community that, in the midst of all the uncertainty facing the country, we are still going ahead with this project.” —Joanne M. Conroy, MD, CEO, Dartmouth-Hitchcock and Dartmouth-Hitchcock Health DartmouthHitchcock Medical Center is New Hampshire’s only academic medical center and Level 1 trauma center and is currently licensed for 396 inpatient beds. Here, registered nurses care for some of the sickest patients in the region.

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COMMITTED TO SERVING THE REGION At the groundbreaking ceremony, D-HH and DHMC board chair Ed Stansfield remarked, “When our community needs us, we must be ready to take action, and this new Pavilion is the evidence of that.” Dr. Conroy reiterated that the team at DHMC is committed to providing world-class health care in our region. “We know that the demand continues to grow in the communities we serve, and thus the demonstrated need for the Pavilion. It really is a testament to our community that, in the midst of all the uncertainty facing the country, we are still going ahead with this project.” Much of the new building’s funding was secured before the pandemic, which made a significant dent in the organization’s finances with reduced nonurgent surgeries and procedures and increased investment in additional protective supplies. Still more has been secured. In December 2020, D-HH announced that trustee Bill Conaty and his wife Sue had made a $5.25 million gift commitment to support the project. The gift is the second-largest in DartmouthHitchcock history. Dr. Conroy says, “This is an extraordinary gift, and we are deeply grateful to Bill and Sue for their generosity. The new Patient Pavilion is critical to our ability to effectively serve the health care needs of our region, now and in the future. Philanthropy is key to the success of this project, and to the path we are charting for Dartmouth-Hitchcock Health. Bill and Sue’s extraordinary leadership in supporting this vision makes the impact of their generosity all the greater.” “Dartmouth-Hitchcock is a critically important resource for the Upper Valley, and it’s vital that those of us who have the ability to do so help to sustain it through our charitable giving,” says Bill Conaty. “As a trustee for the past

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nine years, I’ve been truly inspired by the skill and dedication of Dartmouth-Hitchcock’s workforce. Sue and I are making this gift in support of the Patient Pavilion project in honor of all Dartmouth-Hitchcock Health employees and the high standard of professionalism and care that they bring to their work every day.” SUPPORTING THE COMMUNITY A larger hospital needs more employees, and DHMC is keenly aware of the shortage of housing options. In late 2020, they announced a request for proposals from developers for an affordable rental housing project. The project location is a greenfield site Dartmouth-Hitchcock owns, with the development potential for 350 to 400 housing units. The site is located approximately half a mile to the northeast of the main entrance of the medical center, which will reduce traffic impact. The bulldozers, iron girders, closed parking lots, and shifted traffic that come with a large construction project such as the new patient building are all part of the new normal at DHMC. 54

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A physician wheels a patient into the operating room.

The hospital created a unit dedicated to patients with COVID-19 and is helping to support hospitals in the southern tier of New Hampshire, which has seen more COVID-19 cases than the Upper Valley. Telehealth has also helped providers to stay connected with patients who may not be able to go to the hospital for more routine care. In addition, in January, D-HH announced that it will partner with West Health to expand telehealth services, as well as provide geriatric emergency department training, education, and other resources, to four area hospitals, starting with Mt. Ascutney Hospital and Health Center in Windsor and Alice Peck Day Memorial Hospital in Lebanon. With approval of vaccines for COVID-19, DHMC has been able to vaccinate frontline workers and serves as a source of information for patients regarding vaccines. The horizon is brightening, and when the threat of the pandemic lifts, DHMC will be ready to further serve the community, looking forward to the opening of a new building. H SPRIN G 2021 • HERE IN HANOVER

SPECIAL ADVERTISING SECTION

Spring is in the Air Matt Brown Fine Art The MBFA gallery features artwork, crafts, and books by residents (past and present) of Lyme, NH, and Thetford, VT: paintings, prints, fiber arts, poetry, and pottery; photographs and floorcloths; cards and clocks; jewelry, woodenware, soaps, and syrups; books of fiction and nonfiction by Lyme and Thetford authors. An exception to our residency rule is a selection of ukiyo-e color woodblock prints designed by Utagawa Kunisada and made in Japan during the 19th century. Kunisada and the Chushingura: Stories of Mob Violence and Politics, Theater and Art is on exhibit through April 10. The exhibit is an attempt to use art to make sense of events on January 6 of this year at the U.S. Capitol. Visit our newly reworked website for more info.

Storming the house of Ko no Morono, Act 11 of the Twelve Continuous Acts of the Storehouse of Loyal Retainers. Detail of color woodblock print by Utagawa Kunisada, 1860.

1 Main Street, On the Common Lyme, NH (603) 795-4855 www.mbrownfa.com Fri 10am–5pm & Sat 10am–3pm Or by chance or appointment

Norwich Knits Yarn & Craft Norwich Knits offers a carefully curated collection of yarn and fiber, with one room dedicated to national brands and one room dedicated to local fiber farms, spinners, and dyers. We offer classes, craft nights, and knitting help as well as the Green Mountain Yarn Club, a monthly box club featuring yarn from Vermont farms and other goodies from the Green Mountain State. 289 Main Street Norwich, VT www.norwichknits.com Please check the website for our current hours.

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SPECIAL ADVERTISING SECTION

Honey Field Farm Join us for another season at Honey Field Farm, formerly Killdeer Greenhouses, located minutes from downtown Hanover and Norwich! Check out our new meal starter kits that offer fun, simple recipes, ingredients for a healthful, tasty dish, and feature some of our favorite products from local food makers. Join our popular Free Choice CSA and spend your credit however you’d like from our selection of vibrant annual and perennial flowers, organic vegetables and herbs, and unique line of hot sauces, relishes, pickles, and candied hot peppers. Visit our website for more info and sign up today. See you this spring! 55 Butternut Road Norwich, VT (802) 649-1500 www.HoneyFieldFarmVT.com Open May through October

My Brigadeiro 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.

We specialize in brigadeiros (bree-gah-day-ros), these luscious, handcrafted chocolate truffle balls that consist primarily of local ingredients from the beautiful farms of Vermont and New Hampshire. Chocolate brigadeiro towers! A perfect treat for your guests. 33 South Main Street Hanover, NH (603) 277-2187 www.mybrigadeiro.com

326 Main Street Norwich, VT (802) 649-2922 www.carpenterandmain.com Dinner is served Wed–Sun 5:30–9pm Closed Mon and Tue

The Gilded Edge Visit Us at 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 11 years running! 69 Hanover Street Lebanon, NH (603) 643-2884 www.gildededgeframing.com Mon–Fri 10am–6pm, Sat 10am–5pm by appointment only

SPRIN G 2021 • HERE IN HANOVER

story and photos by

Lisa Ballard

IT’S ALL ABOUT THE

BEACH

BARBADOS 58

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

thaw and rejuvenate by the sea

For me, it’s not a true vacation unless there’s a beach, preferably a long, sandy one in a warm climate, where I can walk off the winter doldrums or swim, snorkel, paddle, fish, or simply sleep on the warm, soft sand. The beach is vacation. It’s downtime, a place to thaw, relax, and rejuvenate. I take other vacations to mountainous regions, but there’s something about sinking my toes into the pale, talc-y sand that melts my cares away. Perhaps it’s because Hanover is inland on the edge of the White Mountains, and the beaches that I travel to each spring are a complete change of scenery, a couple thousand miles south, in Florida or the Caribbean.

Beachgoers at the Hilton by Charles Fort in Barbados relax, swim, and watch the boats go by on Carlisle Bay. SPRING 2021 • HERE IN HANOVER

CAPTIVA, FL

I’ve been to other beaches around the world, an endless arc of sand along Hudson Bay where the only sunbathers were polar bears, a gravelly strip along the Mediterranean Sea in Nice, France, a black beauty in Santorini, Greece, and a surprise find on a canoe trip at the end of Long Lake in the Adirondacks. Each one was not only aesthetically pleasing and unique but formed in different ways. The Story of Sand The legendary marine biologist and conservationist Rachel Carson once wrote, “In every curving beach, in every grain of sand, there is a story of the earth.” This oft-quoted line is loaded with more than a grain of truth. Like fingerprints, every beach is different. Like the droplets of water that lap at it, each grain of sand originated somewhere else, maybe even Hanover, which is more than 100 miles from the ocean, which is close compared to where many sands originate. Sand forms when rocks, particularly durable ones like quartz (silica) and feldspar, erode over many millennia,

Clockwise from top left: A five-mile beach on the south side of Captiva Island is a shell-seeker’s paradise. The author and her son parasail in Key Largo. A lifeguard keeps watch in Mattheson Hammock Park’s beach in Coral Gables. Appropriately named Sand Beach in Acadia National Park is one of Maine’s most famous strands.

ACADIA NATIONAL PARK, ME 60

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MATTHESON HAMMOCK PARK, FL

ELK HERD

LARGO, FL ROCKY MOUNTAINKEY NATIONAL PARK SPRING 2021 • HERE IN HANOVER

POMPANO BEACH, FL Clockwise from top left: Lighthouse Point crowns several miles of beach in Pompano Beach, Florida. An artful but fleeting mermaid made of sand decorates Tybee Island Beach in Georgia. A snorkeler emerges from the water. A kitesurfer rips across the waves on a windy day.

POMPANO BEACH, FL 62

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POMPANO BEACH, FL

A royal tern wings along the sand in southern Florida.

BEACH BASICS

TYBEE ISLAND, GA perhaps thousands of miles away from the beach upon which their fragments accumulate. Streams and rivers, like the Connecticut River, then wave action and tides, continue to break rock pieces down into smaller and smaller particles. The color of the sand depends on what it’s made from. Feldspars are already sand-colored. Quartzes turn beige as iron oxidizes in the micro-pebbly mix. Exotic black beaches, like the one I found in Greece, form from the grains of lava, basalt, and other volcanic material. The shells of microscopic creatures called foraminifera cause the pink-hued beaches in Bermuda. And Hawaii’s white beaches are actually piles of parrotfish poop! The fish eat dead coral and other sources of calcium carbonate, then excrete it as sand. Beach Appeal While the idea of sunbathing on fish poop is disturbing, it’s about as far from my mind as mountains and snow on the occasions that I’m able to cast off my sandals and flop down on the beach. At that moment, it’s all about sunshine and warmth. Truth is, I’m not much of a sunbather. My beach naps last about 15 minutes, then I need to move, which brings up another criterium for my choice of beach besides nice sand. It needs to be long enough for an hour stroll. Walking a long, white strand clears the head. In the ebbing and flowing interface between sand and water, months of mental muddle sort themselves out. Even at a crowded beach, I can find the peace and the privacy to think, or not. The rhythms of the waves, my footsteps, and my heartbeat from the slight exertion drown out the rest of life in a refreshing way. That is, until a seabird squawks at me.

Going to beach may sound benign, but like any outdoor activity, there are things you should keep in mind to make sure your time there is pleasurable: Protect yourself from the sun. Wear sunscreen, sunglasses, a hat, and cover-up! You know the drill. Stay by the shore. Even strong swimmers can underestimate the strength and skill you need to deal with waves and currents. Go with a buddy. Never swim alone, even if there is a lifeguard. Follow the flags. Many public beaches have a flag system. Typically, green means it’s a low-risk day. Yellow means some breaking surf and/or current. Red means danger due to big waves and/or rip currents. If a purple flag is below a yellow or red flag, dangerous marine life, like jellyfish, are in the vicinity. Respect rip currents. Avoid swimming if there’s a known rip current. If you get surprised by one, swim parallel to the beach until you get out of it, rather than trying to swim against it, toward shore. Stay hydrated. Dehydration on a hot day at the beach can put you at risk of heat stroke. Pamper your feet. You can burn your feet on really hot sand or cut them on shards of glass or seashells. Consider beach booties rather than sandals.

SPRING 2021 • HERE IN HANOVER

Birding at the Beach It was beach birds that got me into birding many years ago, perhaps because many of the birds by the water are different than the ones in the Upper Valley. I remember the first flock of black skimmers to flit by me one day on Pompano Beach on the southeastern coast of Florida. Related to terns, these coastal birds have unique orange and black bills with longer lower mandibles, which they use to skim the surface of the water. When the bill touches a fish, it snaps shut. They also have vertical pupils that can narrow to a mere crack to cut glare off the beach and water. On that same beach, I’ve also seen king terns hanging out with laughing gulls, rock doves hugging each other, and brown pelicans perching on fishing piers waiting for their next meal to swim by. Sometimes the pelicans put on a fantastic show, diving and then scooping up fish in their giant, expandable bills. The beach is also home to a host of other fliers including plovers, osprey, egrets, and herons, a sign that the water is full of little fish. Fish and Other Wildlife Where there are small fry, larger lunkers likely lurk. It’s a rare beach that at least a few surfcasters aren’t trying their luck, my husband and me included. Saltwater fishing is as much a change for a freshwater angler as a sandy beach is to a snowy mountainside for a skier. Instead of a rainbow trout, one might hook a sea trout, jack, snapper, tarpon, shark . . . . The list of potential piscine species that one can hook from the beach is long and varied. That’s part of the appeal. You never know what you might reel in. Regardless, it’s always exciting to play the fish and then see what finally comes to net, or not. One time in Antigua, I waded up to my knees only to turn and sprint back to dry sand after coming face to face with a barracuda as long as I was tall. Not every creature at the beach is friendly. It’s wise to take a generous 64

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detour around jellyfish or man o’wars that have washed up on the beach. Depending on the species, their stringy stingers may extend several feet in any direction. The beach itself can rear its ugly side, too. On days when there are riptides, violent waves, scorching sun, or whipping wind laced with sand particles, you’ll find me sipping a pina colada by a pool. Moments to Remember Mostly, the beach for me is a place where fond memories form. A springtime beachgoer since I was born, I introduced my son to my south-coastal tradition when he entered the world, too. How fun to watch him learn to body surf! I’ve cherished our beach walks, where we hunted for seashells and talked and talked. When we got hot, we waded into the water together, diving into the waves as they rolled toward us. One time, while beachcombing, we came upon several kitesurfers. These beach-based daredevils raced across the water as fast as I drive my car. The better ones could jump the waves, hanging 10 feet or more in the air before zipping over the surface again. We sat on the beach to watch them for over an hour, then sought a way to get some big air ourselves. We settled on parasailing, which merely required hanging on as the towboat sped across the water below us. The best part of parasailing was the bird’s-eye view of the beach. It was a thrill to rise up in the air like that, but the truth is, the best part about being at the beach is being on the sand, walking a mile or two, and watching the wildlife, the people, and the waves roll by. H

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See more photos of beaches at www.hereinhanover.com. SPRING 2021 • HERE IN HANOVER

Weekend community skiing on Lord’s Hill in the winter of 1949.

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Anne Richter Arnold

courtesy of bob keene unless otherwise noted photos

Keenes Lodge E T N A’ S A C C I D E N TA L I N N Keenes Lodge was never intended to welcome guests, but a series of unforeseen events turned a family home into a charming country inn. The fascinating story was the subject of a live video presentation last November by Dr. Bob Keene, a retired longtime local dentist, for the Hanover Historical Society. In his presentation, “How a Lodge Became a Destination Inn on Dogford Road in Etna, New Hampshire,” Bob told the story of how he helped his parents build and run the lodge and winter skiing area in the years after World War II, through his memories and the lens of his father’s camera. Bob came up with the idea when, like many of us, he started a “pandemic project.” After scanning and editing more than 4,000 slides that his photographer father had left him, including a visual record of his family’s story, as a member of the Hanover Historical Society, Bob soon realized that the history of the lodge, documented in a cache of photos, could make for an interesting presentation.

SPRING 2021 • HERE IN HANOVER

Building a Life in New Hampshire The story of Keenes Lodge starts with Bob’s parents, Louise and Bob Keene, who met in 1928 in St. Moritz, Switzerland, when they were both visiting Europe that summer. Louise, an adventurous young woman who at 16 was on her way to study cooking at Le Cordon Bleu in Paris, spied her future husband at dinner and connived to meet him. Bob was a sophomore at Dartmouth and traveling with his father. The couple married in 1932 and moved to Long Island to raise their family. Bob’s father, a commercial photographer in New York City, became tired of the stress of commuting and from World War II, so decided they would move to New Hampshire for a better and quieter life. “In 1946, Dad came up to purchase the Spencer House on Dogford Road, but when he went into the Realtor’s office, it had already been purchased,” explains Bob. “But next door, the Jones Farm with 200 acres and a burnt-out cellar hole was available for $1,800. So Dad bought that and decided he would have a house built for us.” Clockwise from the top: Louise and Bob Keene in 1945 prior to heading north. Louise collecting the mail. Bob and Jean Keene, ski school counselors on break from UNH. Neighbor Connie Elder and Louise, the meal providers, in the new entrance area being built. Photographer Bob with the help of Maggie Lyons, his assistant from NYC, doing a photo shoot with a professional model for an ad. 68

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“

During the war,

in 1943 when I was nine years old, I was sent off by myself on the train to sleepaway camp in New Hampshire, so I’d had the opportunity to be an ‘adventurer.’ Moving to New Hampshire was just another exciting

”

adventure for me.

—Dr. Bob Keene

Bob continues, “During the war, in 1943 when I was nine years old, I was sent off by myself on the train to sleepaway camp in New Hampshire, so I’d had the opportunity to be an ‘adventurer.’ Moving to New Hampshire was just another exciting adventure for me.” After Memorial Day weekend, the family came up to see the property. Bob’s father had arranged for the house to be staked out, long and wide to the view, but it had been done the wrong way, oriented to the road. “This was a bit of good luck,” says Bob, “as it turned out that the expansions to the lodge worked out better that way.” The biggest problem was finding someone to help build the house. Bob’s father eventually found two GIs who knew how to build barns, not houses. The barns and outbuildings remaining on the property were dismantled and used to build the structure, which was essentially a barn converted to a house. In the summer of 1946 as the structure was being built, the family lived in army surplus tents.

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Cindy Pierce and Bruce Lingelbach.

Top: Living room-kitchen area while the fireplace was being built in 1947. Left: Dining room extension in progress. Above: Ready for Ford Sayer ski schoolers in the winter of 1948.

Pierce’s Inn: The Tradition Continues Keenes Lodge remains a charming inn to this day, welcoming guests with as much hospitality as the first season it was open. Current owners Bruce Lingelbach and Cindy Pierce took over Pierce’s Inn in 2002. Cindy’s parents, Nancy and Reg Pierce, owned Pierce’s Inn from 1971 to 2002. “It has been an honor to keep the tradition of hosting events and providing space for guests to connect and create community,” says Cindy. “Looking to the future, we believe that people will be even more inclined to seek the warm, authentic vibe that Pierce’s Inn has maintained through its history. We provide a unique experience for groups and families to gather away from their regular routine. “My parents were the innkeepers for 31 years, but they had been guests here for years before that. They learned about sending off guests with a bell from the Keenes. My dad had a triangle he sent them off with every Sunday. It hung from the lamp post at the ready. We will certainly work that amazing bell Bob Keene gave us when groups are leaving as a unit. It is a treasure and will be featured in the living room from here on out.” Cindy continues, “There are a few items we have that are classic Keenes Lodge specialties. One useful item is a giant bowl they put baked beans in for their groups. We use that bean bowl for a variety of things on the buffet tables when we do that. It is an awesome bowl. It carries Louise Keene’s vibe. She was an incredible cook and fed so many different people with grace and humor. When we were cleaning out a crawl space about 10 years ago, we found these amazing bottles/jugs that were such an interesting style, clearly from the ’50s. I gave one to my longtime pal Peter Keene (the son of Bob’s brother Peter). And we keep one in our kitchen filled with treasures. One time I saw a photo of Bob’s that showed one of those jugs being used as a water bottle by the Keene family when they camped on the lawn while the inn was being built. Somehow, they ended up in the crawl space. It is nice to have tokens of the original innkeepers.” For more information, visit piercesinn.com.

SPRING 2021 • HERE IN HANOVER

Jean and Bob Keene. Photo by Jim Block.

Hanover Historical Society Launches Eyewitness to History Series Cyndy Bittinger, president of the Hanover Historical Society, and her board of volunteers have found ways to connect with members and the public even in a pandemic. While the society is closed at the time of this article because of COVID-19, virtual programs share interesting information in a safe and engaging way. Cyndy says, “Dr. Keene’s presentation was excellent. He presented a high-quality program, and we hope to meet that challenge in the future with other excellent presentations. His Zoom program had over 100 people logged in. Now that program is on our website for people to see when they have time. Telling his story is part of our Eyewitness to History series. The series features people who have made a difference in Hanover history and have made contributions to the town, state, or nation.” Dr. Bob Keene’s presentation is available to stream on the HHS website, hanoverhistory.org.

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“My folks had so many visitors that summer who came up and pitched their own old army surplus tents. We had a terra cotta pig that people put money in to compensate for staying on the property and for the meals my mom cooked,” says Bob. “I think that is what gave my mom the impetus for her entrepreneurial drive to eventually start the lodge.” From House to Lodge to Ski School “The first winter of 1947 to ’48 was quite rustic. The house was just a big, large, open structure. We had a woodstove in the kitchen, and we slept around that to stay warm. There was a pipe from a well up the hill and we had to keep the water dripping to keep the water from freezing. And we used a chamber pot at night as you couldn’t go to the outhouse in the cold.” In the spring of 1948, the Hanover Inn called Bob’s mom and said they were overbooked and in need of lodging for about a dozen ski schoolers. Mom said yes, and Bob and his father scrambled to build a second floor with bunks. The family’s home soon became known as the Keenes Lodge as Bob’s mother started to book parties, events, and Dartmouth reunion cookouts. Bob comments, “It was not a real choice to name it. It was our home, and people staying with us would just say ‘we are going to the Keenes.’ It just evolved into a lodge accidentally.” In December 1948, the Keenes hosted a group of 16 Ford Sayre ski schoolers. The idea that the lodge could become a ski area and

Center: An outhouse visitor during winter of 1947-’48. Below: Pierce’s Inn, 2020.

school was planted. In coming years, they built four private rooms over the living area, added dormers, and built the family’s living quarters as an L off the back. They added a dining room for guests and a 900-foot ski tow on the hill, with lessons and camps, making it a true ski lodge. During this time, Bob’s father still had his commercial photography business on West 42nd Street in New York City, and he commuted for about five years. “Dad would come up for a week or two, then go back to New York until he sold his business in 1951. But he kept his clients, which prompted building a photo studio behind the lodge. His clients loved coming up here. They were happy to work a portion of the day and could hunt, ski, fish, or relax the rest of the day,” says Bob. “His client Hal Peabody created the incredible art that is still on the walls at the inn. The drawings, or rather cartoons, in the dining room

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Crossroads Academy STRONG MINDS • KIND HEARTS

An Independent Coeducational K-8 School in Lyme, New Hampshire NURTURING STRONG MINDS AND KIND HEARTS SINCE 1991

Please contact admissions@crossroadsacademy.org or visit www.crossroadsacademy.org for more information. 95 Dartmouth College Highway • Lyme, NH 03768 • (603) 795-3111 Chalet with the lodge ski tow at work.

tell the story of the ski lodge and shows all the characters.” The lodge continued to be successful as a ski lodge and more, hosting many Dartmouth reunions and group events. The family decided to sell the lodge 1961. Known as Pierce’s Inn since 1971, the lodge still welcomes guests with as much hospitality as ever. Bob is thrilled that the subsequent owners have retained the character of the old lodge. “The inn still feels like the same old welcoming home where I grew up. When I found the old bell, which was rung to welcome and send off guests, I gave it to the current owners to keep it where it belongs, welcoming people to this incredibly special place.” Dr. Bob Keene’s presentation is available to stream online at hanoverhistory.org. H 74

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LIVING WELL by

Katherine P. Cox

News on

Necks

IMPROVE YOUR APPEARANCE WITHOUT SURGERY “OUR FACES ARE LIES AND OUR NECKS ARE THE TRUTH,” writer Nora Ephron famously declared in her 2006 book I Feel Bad About My Neck. As spring approaches and we unwrap our scarves and put away the turtlenecks, we see the truth in Ephron’s droll observation. “You have to cut open a redwood tree to see how old it is, but you wouldn’t if it had a neck,” Ephron continued. There’s a lot we can do to keep our faces looking youthful, but options are more limited for our necks, which don’t lie about our age. And during the pandemic, with people masked, “What do you have staring at you? You have somebody’s neck, which you ordinarily wouldn’t focus on,” says Dr. Andre Berger, founder of the Rejuvalife Vitality Center in Beverly Hills. “Necks are an underdiscussed topic and there are a lot of reasons for that,” he says. One reason is that the way humans perceive each other in terms of ideal aesthetics is through the face. “Our eyes are not drawn to the neck. You don’t go up to someone and say, ‘hi, how are you?’ and stare at their neck. Our eyes are drawn to the other person’s eyes and the T-zone of the face (the middle of the face and around the eyes). That’s where our first impressions are made. But the neck doesn’t get that degree of scrutiny.” That’s starting to change as treatments and products targeting the neck are being marketed, with many available over the counter. “Up until fairly recently we had limited options regarding the neck, and those were surgical—the surgical neck-lift,” Dr. Berger says, “which is not an insignificant procedure, leading to significant downtime and scarring.”

SPRING 2021 • HERE IN HANOVER

LIVING WELL

Camouflaging Imperfections What can you do to have a better looking neck without surgery? First it’s important to consider factors that may affect the aesthetics of the neck, Dr. Berger says, with aging the major cause of lax and wrinkled necks. “As we age, the strength, rigidity, elasticity, firmness, and foundation of the skin itself deteriorates as we lose collagen and elastin. Sun exposure is not as much a factor because the chin is like an umbrella casting a shadow over the neck.” What Dr. Berger calls a necklace line—“almost like a scar running all the way around the front of the neck”—is quite common and is created by bending the neck to the chest and creating fold lines over time. It’s more common with older people. Over-the-counter cosmetic treatments include creams, serums, and lotions that are advertised for the neck; some are stand-alone products, others include rollers. They can camouflage imperfections but are not effective in eliminating lines and laxity, Dr. Berger says; they don’t have enough of a concentration of the ingredients that would stimulate regenerative processes and don’t penetrate very well. Prescription-formula Retin A works well to improve skin, but Dr. Berger suggests using less than you would on the face, with a milder concentration of 0.05 percent. Going Below the Surface Remedies that push products through the skin, such injections or needling, are more effective, he says. Plateletrich plasma that is either injected or inserted through microneedling can stimulate collagen production. A new approach is introducing exosomes, cell membranes that contain DNA, 76

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RNA, and protein, into the skin where they can regenerate surrounding tissue cells. Injectable fillers, such as Sculptra and Radiesse, used in diluted form, can also stimulate collagen and can offer significant approvement, Dr. Berger says. Other techniques include laser treatments, which melt fat and tighten skin, and threading, a suturetype of lift, that helps build collagen in less-advanced cases. However, Dr. Berger says a new procedure that he uses in his practice, called MyEllevate, is groundbreaking for addressing sagging and wrinkled necks. It lifts sagging skin and tightens weak muscles around the neck for a smoother appearance and more sculpted jawline. A light-guided procedure using a suture system, it’s minimally invasive and lasts for many years with results that are superior to a surgical neck-lift, Dr. Berger says. “It’s a game changer,” he says. From products you can use at home to more involved procedures done in a medical setting, there’s a broad spectrum of things that can be done to improve the appearance of an aging neck, but it’s important to get a proper evaluation from an experienced professional who is familiar with the various techniques. Whether it’s over-thecounter products or MyEllevate, there are growing options to help make us proud to expose our necks again. H

For more from Dr. Berger, see his book THE BEVERLY HILLS ANTI-AGING PRESCRIPTION.

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SPRING EVENTS

THE HOOD & THE HOP

THE HOOD MUSEUM OF ART@ DARTMOUTH COLLEGE hoodmuseum.dartmouth.edu

April 9

Virtual Space for Dialogue Gallery Talk: The Soul Has Bandaged Moments

Here is a sampling of what is in store this spring as we wait to welcome you back in person! The Hood Museum of Art continues to present diverse virtual programs while the museum galleries remain closed to the public. Join us for lectures with scholars and discussions with artists. Contribute to important conversations on current issues and take a closer look at works in the collection. Programs will be listed on the Hood Museum of Art website with registration links. To dive deeper, take a look at the Hood Museum’s YouTube channel, where you can explore a rich array of past public programs!

Lesley Dill, Front (The Soul Has Bandaged Moments) from A Word Made Flesh, 1994, photolithograph, etching, and aquatint on tea-stained Mulberry paper hand sewn onto buff paper. Purchased through the Hood Museum of Art Acquisitions Fund; PR.995.7.3 © Lesley Dill

April 9

April 15

Virtual Space for Dialogue Gallery Talk: The Soul Has Bandaged Moments Experiencing trauma can change our biochemistry and behavior, producing a disease called PTSD. Contemporary neuroscience research suggests that through the making of art, individuals can recalibrate their biochemistry and cure their symptoms. The Soul Has Bandaged Moments encourages three conversations: challenging the definition of trauma, exploring trauma as a physiological disease, and proposing different mechanisms of healing. 4–4:45pm

Virtual Maker Night: Art in Bloom Flowers are the inspiration for this Maker Night. We’ll explore how artists across the Hood Museum collection use them to create stunning compositions or express ideas. Michael Reed of Robert’s Flowers will join our conversation and teach the basics of flower arranging to inspire some at-home experimentation. No experience necessary. Registration is required. A list of suggested materials will be sent with your confirmation. Grab a friend for maximum fun! 6–7:15pm

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SPRING EVENTS April 21

May 6 & 13

Virtual Conversations and Connections: Technology and Kinship Join artist Ruben Olguin and Eastman Post-Doctoral Fellow Michelle Lee Brown as they discuss issues of ancestral technology, making kin with machines, and imagining Indigenous futures. Moderated by Associate Curator of Native American Art Jami Powell, the conversation will also feature Olguin’s work, which is currently on view in the Hood Museum exhibition Form and Relation: Contemporary Native Ceramics. Registration is required. 12:30–1:30pm

Virtual Adult Workshop: Expressive Writing This workshop fuses explorations of works of art with fun and meaningful expressive writing exercises. No writing experience required, just a willing pen and

April 29 Virtual Lecture: The Manton Foundation Annual Orozco Lecture: “The Aesthetics of Conflict: David Alfaro Siqueiros and the 1930s” Professor Jennifer Jolly will examine Siqueiros’s application of the principles of dialectical materialism to artistic production, aesthetics, and reception during the 1930s. In particular, Siqueiros’s experiments with linear perspective and anamorphosis allow us to consider a long-debated topic: Under what conditions might works of art affect viewers to political ends? Registration is required. This program will also be streamed live on the Hood Museum of Art’s Facebook page. 5–6pm

May 5 Virtual Spotlight on Public Art at Dartmouth: Wide Babelki Bowl by Ursula von Rydingsvard Join us for the second segment of a new program series designed to celebrate public art around campus. In it, we will explore Wide Babelki Bowl (2007) by artist Ursula Von Rydingsvard. After a brief prerecorded introduction, John Stomberg will converse with the artist, followed by a live Q&A. Registration is required. 12:30–1pm

curious mind. Facilitated by Hood Museum Teaching Specialist Vivian Ladd and author Joni B. Cole, founder of the Writer’s Center of White River Junction. Space is limited. Registration is required. 5:30–7pm

HOPKINS CENTER EVENTS @ DARTMOUTH COLLEGE hop.dartmouth.edu Live Arts in Your Living Room—Welcome to Hop@Home The Hop’s new season represents musicians that vault over the boundaries of genre and geography, stirring works by a new generation of dancers and theatremakers, and conversations about the arts and issues of the day. Each week, our virtual stage brings adventurous artistry into your living room. The Hop offers a varied weekly lineup of online programming including live-streamed performances, film recommendations and live chat, digital dance parties for kids and grown-ups, and projects cooked up by our ensemble directors. Don’t miss out on a performance! Visit hop.dartmouth.edu/hop-at-home to subscribe to weekly Hop@Home emails to find out about all upcoming events.

March 30 & 31 Celebrating Dance at Dartmouth: Pilobolus YouTube, 7:30pm

April 2 & 3 Celebrating Dance at Dartmouth: Momix 7:30pm, visit hop.dartmouth.edu for more details.

April 23 Alisa Weilerstein Visit hop.dartmouth.edu for details.

April 23

Alisa Weilerstein

April 2 & 3 Momix

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HAPPENINGS: Spring 2021 MARCH ∂ APRIL ∂ MAY

In Planetary Landscapes, Ned Kahn has created an entire family of artwork that sends our imaginations on a journey through the cosmos.

Plan Your Visit The Montshire is open for both indoor and outdoor exploration! We have designed your visit to prioritize health and safety, as well as joyful science learning! Please review the changes to our hours, admission, ticketing process, and visitor policies. Preregistration is required for each visit. Exhibit: Wonder Woods Wonder Woods is specially designed to ignite the curiosity and support the development of the museum’s youngest visitors—children ages 5 and under.

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

Exhibit: Bubbles: Science in Soap Delight in experimenting with surface tension, concocting new ways to create a bubble, crafting a foam sculpture, and injecting a bubble with mist. Exhibit: Planetary Landscapes: Works by Ned Kahn Imagine passing your hand through a cauldron of billowing fog, activating a vortex akin to the dust devils in Jupiter’s

atmosphere, or sculpting sand dunes like those on Mars. Internationally renowned artist Ned Kahn brings these experiences to life through Planetary Landscapes. Exhibit: Discovering the Natural World Featuring real tools of scientific research, Discovering the Natural World makes learning about living plants and animals an interactive process. Exhibit: Air Works Air Works, featuring a dazzling array of interactive exhibits, helps to flex engineering muscles, strengthen the understanding of core scientific concepts, and spark the imaginations of all ages.

SPRING 2021 • HERE IN HANOVER

HAPPENINGS Exhibit: The Light Around Us The Light Around Us explores both the physics of light and how we see it. Exhibit: Prehistoric Giants Step back in time when you visit Prehistoric Giants, featuring impressively enormous life-size sculptures by New Hampshirebased artist Bob Shannahan.

March, April, May Family Activities at the Science Discovery Lab Grab your own table in the new second floor Science Discovery Lab and engage in hands-on activities for the entire family. Visit montshire.org for days, times, and more information. March 28 Animals Up Close: Painted Turtles (Members-Only Webinar Series) We’ll look at our painted turtles up close, examine the bones of a giant snapping turtle, and explore the shells of other common turtles found in New England. Zoom, 4pm

April 25 Animals Up Close: Frogs and Toads (Members-Only Webinar Series) Get ready for some fun as we feed the frogs and toads right in front of your eyes. Meet the museum’s amphibians, learn how to tell them apart, and see who’s got the fastest tongue this side of the Connecticut River. Zoom, 4pm May 7 Montshire Virtual Fundraiser Save the date for the Montshire’s Virtual Fundraiser! With your support, we can ensure more opportunities for exploration and discovery. Details to come. 7pm Discover the Joy of Science at Home! Developed, hosted, and curated by the Montshire’s education team, this online learning series consists of videos and resources that allow young learners to delve into a different topic using a variety of learning methods. Learning opportunities include: • Teacher’s Guide for educators • DIY science projects for kids and

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parents to do at home • Downloadable activities, such as scavenger hunts and puzzles • Video explorations of science concepts • Learn all about pond life, boats, the sun, bubbles, skeletons, light, air, and more! Visit our website and click on Montshire at Home for more information.

The Norwich Bookstore 291 Main Street Norwich, VT (802) 649-1114 norwichbookstore.com The Norwich Bookstore is slowly, carefully opening for browsing by appointment only. Masks are required and hand sanitizer will be provided throughout the store. To schedule a time to browse, go to the calendar link on their website and choose a date and time. Anyone without Internet access may call the store to schedule a time. The Norwich Bookstore will continue to offer online author events and

more throughout the spring! Visit norwichbookstore.com regularly for the most up-to-date event listings.

April 6 Jeremy DeSilva: First Steps: How Upright Walking Made Us Human Online, 7pm

April 13 William Arkin: The Generals Have No Clothes: The Untold Story of Our Endless Wars Online, 7pm

Howe Library 13 South Street Hanover, NH (603) 643-4120 thehowe.org March 22 Maker Mondays in March: Printing a Cloth Napkin Contact rachel.donegan@thehowe.org for an invite Zoom, 4pm March 22, 25, 29 Online: Etna Library Story Time Zoom, 4:30pm March 22 Cine Salon: Collages Contact megan.coleman@thehowe.org for an invite. Zoom, 7pm April 5 Online: Cine Salon: Reading Cornell’s Bookstalls Contact megan.coleman@thehowe.org for an invite. Zoom, 7pm

William H. “Star” Johnson, Broker Armando “Joe” Roberto, Agent Meghan Ward, Associate Broker Representing Buyers and Sellers

Big Green Real Estate 5 Olde Nugget Alley, Suite 5 Hanover, NH 03755

Phone: 603-643-3942 Cell: 603-381-8603 www.biggreenre.com

Big Green Real Estate is not affiliated with nor officially sanctioned by Dartmouth College

April 19 Online: Cine Salon: Raging in Place, Waiting for the Cats to Dance Contact megan.coleman@thehowe.org for an invite. Zoom, 7pm April 21 Online: Reading Upwards!: Care of the Soul by Thomas Moore Contact jared.jenisch@thehowe.org for an invite. Zoom, 6:30pm SPRING 2021 • HERE IN HANOVER

HAPPENINGS

HAPPENINGS May 3 Online: Cine Salon: Vertical Cinema? Contact megan.coleman@thehowe.org for an invite. Zoom, 7pm May 19 Online: Reading Upwards!: Everything is F*cked: A Book About Hope by Mark Manson Contact jared.jenisch@thehowe.org for an invite. Zoom, 6:30pm

Other Noteworthy Events Norwich Podcast Driving Tours: Early Settlement, Kids’ Early Settlement Tour, Norwich Schools, and Rivers & Mills Enjoy four podcast driving tours of Norwich. Each begins and ends at the Norwich Historical Society and lasts a little over an hour with eight to nine stops. Listen on your computer or download onto your phone. Download the accompanying maps to help guide you through the tour. After each stop, music will prompt you to pause the podcast and drive to the next stop. The Kids’ Early Settlement Tour has an accompanying comic book that can be downloaded as well. Norwich Historical Society norwichhistory.org

Nourishing a Healthy Community

Willing Hands distributes fresh, nutritious food year-round to our neighbors in need. Our work improves health and reduces food waste in the Upper Valley.

Help build a healthier community by becoming a volunteer or supporter:

WillingHands.org

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Online Exhibit: Norwich Women Crafting the Future Norwich Historical Society norwichhistory.org Online Exhibit: Mad for Mid-Century Modern Norwich Historical Society norwichhistory.org Online Exhibit: Poets and the Past Norwich Historical Society norwichhistory.org April 7 When the Bicycle Came to Vermont UVM professor Luis Vivanco explores the fascinating early history of the bicycle in Vermont, an invention that generated widespread curiosity

when it arrived in the 1880s—helping spark important changes in industrial production, consumerism, road policies, gender relations, and cultural ideas. Norwich Congregational Church, 7pm vermonthumanities.org May 5 In Loco Parentis Documentary filmmakers James Sanchez and Joel Fendelman explore the history of rape, sexual assault, and cover-up at a prestigious New England boarding school, while unpacking the cultural and social dynamics that lead to administrators protecting their institutions over the safety of their students. Norwich Congregational Church, 7pm vermonthumanities.org

Provider We Listen to Your Concerns Custom Treatment Alternatives Long Experience Fine Esthetic Judgement VIRTUAL CONSULTATIONS At www.drneely.com

HANOVER HIKES OF THE MONTH Embark on your own adventure, on your own time, at your own pace. Discover a new trail or route and learn the backstory with the Hanover Conservancy’s turn-by-turn guide. Find these and more at www.hanoverconservancy.org/ hike-of-the-month. MARCH • Mink Link – Easy 1-mile loop on the south side of the Mink Brook Nature Preserve. • Corey Road & the AT – A 2-mile hike on the famed trail and Class VI road to historic sites. • Trescott Trails: Knapp Road & Ascutney View – An invigorating walk along a historic road to an extraordinary view. APRIL • Mink Brook Nature Preserve – A short and easy walk along Hanover’s largest stream, close to downtown. MAY • Hayes Farm Park & Audrey McCollum Trail – A short hike in Etna with a surprise around every bend. • Waterfalls of Slade Brook – A gentle 1-mile walk along a lovely stream. • Wildflowers & Waterfalls – An easy 2.5-mile loop in northwest Hanover.

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ADVERTISERS INDEX APD Lifecare 28 About Face Skin Therapy 53 Anichini 13 Annemarie Schmidt European Face and Body Studio 47 Baker Orthodontics 18 Big Green Real Estate 83 Brown Furniture 8 CB Lifestyles 3 Carpenter & Main 57 Charter Trust Company 19 ClearChoiceMD Urgent Care 73 Colby Insurance Group 80 Cota & Cota 83 Crossroads Academy 74 Crown Point Cabinetry 7 Crown Select 21 DRM 55 Dartmouth-Hitchcock Orthopaedics 10 Designer Gold 23 Donald J. Neely, DMD, MSD 85 Dowds’ Country Inn & Event Center Back cover Dr. Roger A. Phillips, DMD 46 Dutillle’s Jewelry Design Studio 45 Estes & Gallup 76 Evan Pierce Realtor 5 Four Seasons Sotheby’s International Realty 11 G.R. Porter & Sons 85 Gilberte Interiors 6 Hanover Eyecare 82 Hanover Inn 35 Hanover Road Dental Health 37 Hanover Terrace 73 Hill Opticians & Gallagher Eye Care 44 Honey Field Farm 57 Hood Museum of Art 35 Indigo 45 JMH Wealth Management 18 Jeff Wilmot Painting & Wallpapering 74 Kendal at Hanover 64 Kimball Union Academy 37 Landshapes 54 LindeMac Real Estate Inside back cover Little Istanbul 53 Lou’s Restaurant 31

Lyme Road Dental 2 MB Pro Landscape Design 77 Martha E. Diebold Real Estate Inside front cover Matt Brown Fine Art 56 Metropolis Property Management Group 36 Montshire Museum of Science 43 Mountain Valley Treatment Center 87 My Brigadeiro 57 NT Ferro Estate & Custom Jewelers 43 Nathan Wechsler 54 Northern Motorsport 80 Norwich Knits Yarn & Craft 56 Norwich Wines & Spirits 83 Park Architecture 65 Peniel Environmental 85 Peraza Dermatology Group 15 Pierce’s Inn 87 PowerHouse Mall 36 RT Mudge and Associates Architects 28 River Road Veterinary Clinic 76 Shaker Hill Granite Company 52 Snyder Donegan Real Estate Group 29 Solaflect Energy 51 Studio Nexus Architects 46 The Carriage Shed 17 The Daily Catch 73 The Dorr Mill Store 87 The Friends of Norris Cotton Cancer Center 44 The Gilded Edge 57 The Ultimate Bath Store 9 The Village at White River Junction 12 Timberpeg 64 Tuckerbox 77 Upper Valley Haven 65 Valley Floors 86 Vermont Cabinetry 4 WISE 84 Wells Fargo Advisors 1 White River Family Eyecare 82 Willing Hands 84 Woodstock Inn & Resort 55

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603-643-2997 piercesinn.com 261 Dogford Rd. • Etna, NH

We Get It!

S P R I N G 2 0 2 1 • H E R E I N H A N OV E R

H A N OV E R TA L K S by

Mike Morin

A Conversation with

Liz Burdette

Assistant Director of Hanover Parks and Recreation

Briefly tell us a bit about the Richard W. Black Community Center. The Richard W. Black Community Center is home to Hanover Parks and Recreation, offering rooms for use and rental by for-profit and nonprofit groups, classes, birthday parties, or community meetings and events. Examples of programs include weekly lunches for seniors, bridge, bounce house, Pilates, Zumba, line dancing, birthday parties, and special family events, and the center offers paid showers and laundry for Appalachian Trail hikers. What program pivots were necessary due to COVID-19? The Community Center closed in March along with all the municipal buildings in Hanover. Once it set in that COVID-19 would be here for months, we started reimagining all our offerings. Some programs were a natural transition to become virtual, such as our group fitness classes. Our senior and adult programs offered the biggest challenges to keep that audience engaged as some of the technology needed to participate virtually offered a much steeper learning curve for this population. The spring sports season was cancelled, and we filmed sport-specific skills videos to help keep kids moving. This past fall we partnered with the Hartford Area Career and Technology Center’s culinary program to offer a senior lunch to go. Students cook and box individual meals, and HPR staff picks up the lunches from the school and distributes them from the RWB Community Center. Monthly, we serve between 55 and 80 lunches.

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PHOTO BY NATHAN LARSON - NATHANLARSON.COM

Give us a sampling of programs you’re offering this spring. We are hoping to be able to offer youth athletics, which entails K–3 baseball, 3–8 softball, 6–8 track and field, and K–6 boys and girls lacrosse. Warmer weather will offer group fitness instructors the option of holding classes outside and transition away from virtual programs. We’re also planning mountain bike skills clinics, oil painting classes, hypnosis group sessions, grab-and-go lunch, and a modified April vacation camp. You are a career Parks and Recreation professional. Why the passion for your work? As a kid, I participated in Parks and Recreation programs like sports and summer camps. Since I was 18 years old, I have been involved in recreation programs in some way. I am privileged to have the opportunity to offer programs that impact both kids and adults. Seeing people having fun, trying something new, or improving skills is the reason I come to this job each day. When you are away from your duties, what recreation do you personally enjoy in the Upper Valley? Year-round mountain biking, camping, Zumba/group fitness, and gardening. H