Here in Hanover - Summer 2018

HERE IN HANOVER

HANOVER here in

SUMMER 2018

VOLUME 23, NO. 2

$4.95

and neighboring communities

SUMMER 2018

The Golf Course at Hanover Country Club EXPLORING OPTIONS FOR THE FUTURE

Norwich Farmers’ Market People Make It Special

Meet Dr. Steven Leach Director of Norris Cotton Cancer Center

Posie Taylor

Champion of Camping

CONTENTS

page

34

Features 34

Norwich Farmers’ Market Stop by for the produce, stay for the party!

by E. Senteio

56 Recognizing Posie Taylor Camp industry pioneer.

by Pam Podger

Golf Course at 72 The Hanover Country Club An advisory committee explores the historic course’s future.

by Mark Aiken

72 About the cover: A look back at the Hanover Country Club golf course.

Photo courtesy of Dartmouth College Library.

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66 Departments 17 Editor’s Note 18 Contributors 20 Online Exclusives 22 Around & About

by Cassie Horner

30 Best Friends

Tips, news & furry facts.

45 People to Know

Wherever he goes, Steven Leach sees neighbors helping neighbors.

by Lauren Seidman

86 The Hood & The Hop

Arts and entertainment at Dartmouth.

90 Happenings

A calendar of events.

95 Advertisers Index 96 Hanover Talks

A chat with Joanne M. Conroy, MD, CEO and President of DartmouthHitchcock and Dartmouth-Hitchcock Health.

by Mike Morin

66 Dining Out Dinner at Pine.

by Susan Nye

78 Travel Time

Beautiful Beaufort.

by Lisa Ballard

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SPECIAL ADVERTISING S E C T I O N

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HANOVER

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

www.hereinhanover.com Publishers

Bob Frisch Cheryl Frisch Executive Editor

Deborah Thompson Associate Editor

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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 Š2018. All rights reserved. Reproduction in whole or part is strictly prohibited.

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

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E D I TO R ’ S N OT E

Summer Adventures P HOTO BY I A N R AYM O N D

It’s finally time to head outdoors to enjoy your favorite activities of the season—hiking, biking, swimming, golfing, or simply kicking back and relaxing with a glass of ice-cold lemonade. If you play golf, you’ll be interested in our article about the future of the golf course at Hanover Country Club (page 72), an iconic community landmark since 1899. An advisory committee has been formed to research options for moving forward, so keep your eye on the news to learn what they decide.

A highlight of the summer season is attending the Norwich Farmers’ Market (page 34). Manager Steve Hoffman has brought together an array of producers, making it possible for you to find all your favorites—locally grown produce, prepared foods, meat and dairy products, and even fine crafts. You’re sure to enjoy the camaraderie as much as the vendors do.

Another summer staple? Camp, of course! I’m sure many of us have wonderful memories of summer camp with all its fun and friends. In our area, one woman, Posie Taylor, is responsible for making camp a great experience for countless children. Her story begins on page 56.

In other articles, we’re getting to know Dr. Steven Leach, director of the Norris Cotton Cancer Center (page 45), as he settles into his new home in the Upper Valley, and we’re also visiting with Chef Justin Dain at Hanover Inn’s Pine Restaurant as he and his staff prepare exquisite special dinners (page 66).

No matter where your adventures take you this summer, keep in touch with local news and events at www.hereinhanover.com, and Like us on Facebook.

Enjoy!

Deborah Thompson Executive Editor dthompson@mountainviewpublishing.com

LIKE US www.mountainviewpublishing.com/facebook

SUMMER 2018 • HERE IN H ANOVER

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C O N T R I B U TO R S

MARK AIKEN, WRITER Mark is a freelance writer from Richmond, Vermont. He teaches skiing at Stowe and trains for marathons with his wife. Also with his wife, he is involved in another grueling and never-ending endurance sport: parenting.

LISA BALLARD, WRITER, PHOTOGRAPHER A full-time freelance writer and photographer, Lisa Densmore Ballard is a graduate of Dartmouth College who resided in the Upper Valley for 25 years. She is the author of ten books, including Best Hikes with Dogs: New Hampshire and Vermont, Hiking the White Mountains, and Hiking the Green Mountains. She covers all types of outdoor recreation, travel, and conservation topics for more than 25 magazines.

JIM MAUCHLY, PHOTOGRAPHER Jim was given his first camera at the age of six. During high school he worked weekends as a photographer’s assistant in his hometown of Norristown, Pennsylvania. While serving in the Navy, he attended photography school and received training in photojournalism, aerial photography, and portraiture. Jim is a member of the Professional Photographers of America.

In 2001, he opened Mountain Graphics Photography, a professional studio, photo gallery, and custom frame shop in Fairlee, Vermont.

PAM PODGER, WRITER Pam has been a staff reporter for the San Francisco Chronicle, The Wall Street Journal, and other daily newspapers for more than 25 years. Her freelance writing has appeared in the New York Times, Montana Magazine, and other publications. As a reporter, she’s sung with the Mormon Tabernacle Choir and, while covering California prisons, met Charles Manson and declined his offer of a Snickers bar. She reported from Colombia as a Fulbright Scholar in 1989.

LAUREN SEIDMAN, WRITER MIKE MORIN, WRITER Mike has written a book about the everyday, hardworking men and women who became accidental local celebrities from their many TV appearances on candlepin bowling shows. Lunch with Tommy and Stasia: TV’s Golden Age of Candlepin Bowling will be released this fall, published

by Hobblebush Books of Brookline, New Hampshire.

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Lauren is a writer for the Geisel School of Medicine at Dartmouth College and DartmouthHitchcock. She is the author of the children’s book What Makes Someone a Jew? When she’s not writing or editing, Lauren enjoys birding, hiking, snowshoeing, and supporting Upper Valley eateries.

VISIT US ONLINE @

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

Convenience Close to Home Visit Hanover True Value if you’re looking for a full-service hardware store with top-notch service.

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

CLICK ON hereinhanover.com

AMBROSE CUSTOM BUILDERS, INC

LATHAM HOUSE TAVERN

ANNEMARIE SCHMIDT EUROPEAN FACE

LAVALLEY BUILDING SUPPLY

AND BODY STUDIO

LOCABLE

ARTISTREE/PURPLE CRAYON PRODUCTIONS

LONG RIVER GALLERY & GIFTS

BENJAMIN F. EDWARDS & CO.

MARTHA E. DIEBOLD REAL ESTATE

BENTLEYS

MASCOMA SAVINGS BANK

BIG GREEN REAL ESTATE

MB PRO LANDSCAPE

BLOOD’S CATERING & PARTY RENTALS

MORNINGSIDE ADVENTURE FLIGHT PARK

BOYNTON CONSTRUCTION, INC.

MOUNTAIN VALLEY TREATMENT CENTER

BRAESIDE LODGING

NATURE CALLS

BROWN’S AUTO & MARINE

NEW LONDON INN & COACH HOUSE

CABINETRY CONCEPTS

RESTAURANT

CALDWELL LAW

NEXT STEP CONSULTING SERVICES

CARPET KING & TILE

NORTHCAPE DESIGN BUILD

DATAMANN

NORTHERN MOTORSPORT LTD

DAVID ANDERSON HILL, INC.

PERAZA DERMATOLOGY GROUP

db LANDSCAPING

QUALITY INN QUECHEE

DEAD RIVER COMPANY

RAMBLERS WAY

DONALD NEELY, DMD

RELAX & CO.

DORR MILL STORE

RICHARD ELECTRIC

DOWDS’ COUNTRY INN

RIVER ROAD VETERINARY

DOWDS’ INN EVENTS CENTER

RODD ROOFING

ELITE CLEANING

ROGER A. PHILLIPS, D.M.D.

ENGEL & VOELKERS, WOODSTOCK

SIX LOOSE LADIES YARN & FIBER SHOP

ENNIS CONSTRUCTION

SURFACE SOLUTIONS

EVERGREEN RECYCLING

THE FARMER’S TABLE CAFE

EXCEL PLUMBING & HEATING

THE GRANITE GROUP, THE ULTIMATE

FOUR SEASONS SOTHEBY’S INTERNATIONAL REALTY GILBERTE INTERIORS

BATH STORE THE HANOVER INN AT DARTMOUTH COLLEGE

GUARALDI AGENCY

THE WOODSTOCKER B&B

HANOVER COUNTRY CLUB

THE WOODSTOCK INN & RESORT

HANOVER EYECARE

TUCKERBOX

HAZEN HILL CONSTRUCTION

VERMOD HOMES

JEFF WILMOT PAINTING &

WE’RE MAKIN’ WAVES

WALLPAPERING, INC. JOZACH JEWELERS JUNCTION FRAME SHOP

WHITE RIVER FAMILY EYECARE WOODSTOCK AREA CHAMBER OF COMMERCE

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

SUMMER 2018 • HERE IN H ANOVER

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A RO U N D & A B O U T

BY

Cassie Horner

E V E NTS I N TH E H ANO V E R ARE A

RIDING WITH A MISSION

GREEN MOUNTAIN MOTORCYCLE RIDE

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or the 16th year, the Green Mountain Motorcycle Ride will leave from the Dartmouth-Hitchcock Norris Cotton Cancer Center in Lebanon, New Hampshire, for a fundraiser that has raised over $320,000 for the cancer center thus far. This year, the event is set for Sunday, August 19, and the ride starts at 10am for a four-hour, 120-mile ride.

“People of all skills are invited to ride,” says Jared Henningsen, Senior Events Manager with Friends of Norris Cotton Cancer Center. “It is a very easy ride. We stay together as a group with a police escort. About 60 to 80 riders participate.

We would love 180. People participate to support the mission of the cancer center.

They may ride in support or in memory of someone or as a cancer survivor. It’s a chance to get together with a great group of people.”

The Green Mountain Motorcycle Ride was started thanks to two brothers who learned that Diane Yunggebauer, their aunt, had been diagnosed with breast cancer.

In response to this news, they decided to put their love for motorcycles to good use by creating a fundraiser ride. The money raised by the ride supports research, equipment, education, and clinical trials to help save cancer patients’ lives.

This August 19, the riders will travel a scenic route through the beautiful landscapes of Vermont and New Hampshire.

There will be a variety of stops along the way, and the ride ends with lunch at the Norris Cotton Cancer Center.

Preregistration is required at www.green mountainride.org. Riders agree to raise $100 per bike and $25 per passenger. H

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Clockwise from far left: The group enjoys many scenic roads throughout Vermont and New Hampshire.

Everyone gathers at the end of the ride to celebrate and enjoy having lunch together. The group makes some stops along the route; last year it was in Warren, New Hampshire, with the Redstone Missile as a backdrop.

Riders cross an iron bridge. Committee members position the GMMR banner on the follow truck.

Photos by Jim Mauchly/Mountain Graphics.

The money raised by the ride supports research, equipment, education, and clinical trials to help save cancer patients’ lives.

SUMMER 2018 • HERE IN H ANOVER

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A RO U N D & A B O U T

LOCAL EVENTS TO WELCOME SUMMER

Saturday, June 23 10am—4pm Sunday, June 24 10am—3pm

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his June, art takes to the park in Norwich.

The Green will be the setting for the first annual Art in the Park event on Saturday, June 23, from 10am to 4pm and on Sunday, June 24, from 10am to 3pm. Artworks will range from fine arts to fine crafts, and there will also be entertainment on the bandstand, including Bryan Blanchette with Abenaki drumming and Summer Revels North performing on the Green on Sunday.

The event, organized by the Hanover Area Chamber of Commerce, complements the Ninth Annual House & Garden Tour organized by the Norwich Historical Society on June 23 from 3pm to 7pm. All locations are in and around the downtown area, so visitors can walk from one stop to the next for what’s being called An Afternoon Stroll on Historic Main Street. Plein air artists will set up their easels in the gardens, and beginning at 6:30pm, people can visit the Lewis House

From left: Patti Castellini works on print making. Ruth Murray creates jewelry.

Casting silver is part of the process for jewelry designer Louisa Berky.

for cocktails, small bites, and opportunities to view the artists’ works.

“It will be a great weekend,” says Tracy Hutchins, president of the Hanover Chamber of Commerce.

“The Chamber of Commerce is thrilled to support the vibrant arts, culture, and community in the Upper Valley by holding this festival.” Art in the Park was created when the Chamber was considering the development of new events in its service area of Hanover, Lyme, and Norwich.

In addition to the artists exhibiting their works, AVA Gallery and the League of NH Craftsmen will have a presence at Art in the Park. Ledyard National Bank is the title sponsor.

For more information about Art in the Park, contact (603) 643-3115 or visit www.hanoverchamber.org.

For information about the garden tour and purchasing tickets, go to www.norwichhistory.org. H

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A RO U N D & A B O U T

Top: Ben is featured in a recently released IMAX movie about pandas, Wild at Heart.

Ben Kilham Photos.

LOCAL BEAR WHISPERER

Ben Kilham, BLACK BEAR EXPERT

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esidents of the Upper Valley don’t often see black bears, but when they do, it’s a special event not quickly forgotten. For Ben Kilham of the Kilham Bear Center in Lyme, New Hampshire, working with black bears never grows old. He’s been doing it for decades.

“The black bear is very advanced, very social, like we are,” Ben says. “They cooperate with and connect to strangers on a regular basis. If you meet a bear, you remember it for the rest of your life. You get a sense the bear is interacting with you, studying you.”

Black bears are attracted to food sources, and Ben notes that bears’ behaviors have not changed much but those of humans have, with a preponderance of bird feeders and the closing of open dumps. These, along with the increase in the numbers of humans living in wilder areas, have had a large impact on black bears.

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Bottom: Big Girl looks at Ben. Photo by Lauren Gesswein.

“Bears live in a food supply that changes constantly, and they need to put on fat for winter survival,” Ben explains. “They treat food like we treat money: unsecured food looks like money to them. Risk is not a problem for them if they need the food for survival. When bears are in residential areas, they are not interested in people; they are interested in food. Bears share food naturally as reciprocal altruists. They think highly of you because you share food.”

In the 21st century, the growing issue of black bears in residential areas is being met with public education. Ben, who has provided more than 600 programs, works closely with Michael Hinsley, Hanover’s health officer, and Andy Timmins, bear project leader with the New Hampshire Department of Fish and Game. Ben is permitted to rehabilitate black bears, and the Kilham Bear Center is in the process of obtaining its 501(c)(3) nonprofit status as an important part of ensuring that his vital work continues.

Ben’s strong connection to wild creatures developed thanks to his father, a virologist at Dartmouth Medical School who studied birds and wildlife. “When I was two, my dad was in Africa on sabbatical and brought a half-grown leopard into the house,” Ben recalls. His father also returned with a Nile crocodile one time and brought a beaver into the kitchen. He had a license to keep native wildlife, some of them releasable and others not. “I helped him with observation,” Ben recalls. “I developed an interest in native carnivores such as coyotes.”

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A RO U N D & A B O U T

Friends share a hug.

Photo by Don Emmert.

After years away from the Upper Valley, training as a gunsmith and working in product engineering at Colt’s Manufacturing Company, he moved back to Lyme with his wife Debbie. Despite struggles with severe dyslexia, Ben earned his PhD in 2015.

In 1993, Ben and his sister, Phoebe Kilham, became licensed rehabilitators of birds and mammals. Forrest Hammond, the Vermont bear biologist, brought them two black bear cubs from Stratton, Vermont, and the Kilhams received a permit to rehabilitate black bears. Since then, Ben has been involved with the rehabilitation and release to the wild of dozens of black bears.

Ben has written several books about black bears. His latest, In the Company of Bears, was published in 2013. His work with bears is also featured in the IMAX movie Wild at Heart about pandas, which was released in April 2018.

For more information about Ben Kilham, his programs, and his books, visit www.kilhambearcenter.org. H 28

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BEST FRIENDS TIPS, NEWS & FURRY FACTS

DID YOU KNOW?

The total number of genes in canines is a subject under debate, but it’s thought to be around 100,000. For humans, it’s 20,000 to 25,000 genes.

FOXTAIL DANGERS The foxtail plant, aka spear grass, can cause serious problems for pets. Embedded in their coats, spears can travel through the skin into the body, where they can do serious damage, including causing infections and even ruptured eardrums. They can also become embedded in pets’ ears, noses, and paws. Examine your dog or outside cat carefully and regularly during foxtail season by going through his or her coat thoroughly. Foxtail is found in most states of the US, including the Northeast.

DOG DAYS OF

SUMMER They’ll be upon us all too soon, and if you’ve ever wondered about this phrase used to describe steamy July and August days, it has its origins in ancient Rome, inspired by ancient Greek beliefs, whose inspiration came from the Babylonians. The name refers to the days, roughly early July through mid August, when the Dog Star, Sirius, appears in the form of the Morning Star blazing in the sky just before dawn.

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It’s Never Too Early To plan for “A Night for Paws,” that is! This annual benefit auction for the Upper Valley Humane Society is their most important fundraising event of the year. If you have items or services to donate, please contact Halle Wright, Outreach Assistant, at (603) 448-6888 x111 or by email, events@uvhs.org.

The theme this year is “There’s No Place Like Home!” Attire is cocktail or formal, and ruby slippers are optional.

Mark your calendar for Saturday, November 3, 2018, 5:30pm.

The event takes place at the Hanover Inn and includes live and silent auctions, a champagne reception, seated dinner, and cash bar. The cost is $95 per person or $695 for a table for 8. RSVP by October 17.

Saturday, November 3, 2018, 5:30pm RSVP by October 17

“I like cats a lot. I’ve always liked cats. They’re great company. When they eat, they always leave a little bit at the bottom of the bowl. A dog will polish the bowl, but a cat always leaves a little bit. It’s like an offering.”

— Christopher Walken

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BEST FRIENDS

DOWN AT THE DOG PARK Nice weather means more visits to “bark parks” for many, but before you go, it’s a good idea to review doggy body language to avoid close encounters of the fur kind. There are a number of charts available on the Internet that translate dog into English. For examples, see www.dogskool.com or www.akc.org. H

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

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

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BY

E. Senteio

P H OTO S CO U R T E SY O F N O R W I C H FA R M E R S ’ M A R K E T U N L E S S OT H E R W I S E N OT E D

NORWICH FARMERS’ MARKET

STOP BY FOR THE PRODUCE, STAY FOR THE PARTY! Every Saturday from May to October, there’s more going on at Norwich Farmers’ Market than vegetables. The Farmers’ Market has been around long enough that parents can tell their children how what started out in 1977 as a few farmers with tables spread to over two acres and is now one of the largest and oldest farmers’ markets in northern New England. With a board of six volunteers and one paid staff, Norwich Farmers’ Market has always been a labor of love, by and for the community.

Now, 41 years later, there are still tables, but concentric circles of stalls and tents surround a gazebo where live music energizes a festive atmosphere. What also remains is the direct line from farm to table. Vendors come to the market laden with local foods and crafts. “Our bylaws define local as four counties,” explains Steve Hoffman, manager of the Farmers’ Market since 2010. “Windsor and Orange in Vermont, Grafton and Sullivan in New Hampshire.”

At any of the 26 Saturday markets, visitors will be pleasantly surprised by a smorgasbord of choices. “Every year we have approximately 100 vendors,” Steve says. “At least 55 sellers are at each market. Every week we rotate in new vendors along with longtime

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sellers.” There is always something different and something familiar.

A VARIETY OF FOODS AND CRAFTS So, what will you find at this cornucopia of delights? Unique crafts, an array of prepared foods, and of course, farm-fresh produce—all grown or created close to home. There are woodworkers, fiber artists, metal and leather workers, jewelers, potters, and sculptors.

While you’re enjoying the sights and sounds, the assortment of prepared foods at the Farmers’ Market ensures you won’t go hungry. Come early and grab a breakfast sandwich on brioche. How about a farm-fresh salad or a super vegan roll? Stay a while and enjoy barbecue or sausage from the grill.

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An array of beautiful produce at the peak of deliciousness takes center stage at the market along with fresh flowers, crafts, and more.

Fair warning: brownies, cupcakes, tarts, chocolate, freshly made ice cream, and plenty of other temptations are within reach. Prepared foods also include take-home items like pickled vegetables, maple syrup, honey, and fresh pasta.

Yet, beyond growth and diversification, Norwich Farmers’ Market has remained committed to providing an outlet for local farmers, both conventional and organic, to connect directly with the community. Steve is focused on these farmers. “We always try to emphasize the ‘farmer’ part of the Farmers’ Market,” he says.

FARMERS FIRST Focusing on the farmer translates to each market having at least four to five diversified vegetable farmers offering a variety of vegetables in season, as well as others with specialized crops. Steve talks about seasonal bounties—hardy crops like spinach and kale all year long; midway through the season, broccoli, chard, and other leafy greens; strawberries in spring followed by a burst of color with tomatoes, zucchinis, and eggplants. Throughout the summer, blueberries and raspberries bring a healthy sweetness to the market, and fall brings a bountiful harvest of squash,

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pumpkins, potatoes, and carrots. If it’s in season, it’s at the Farmers’ Market.

Agricultural farmers offer more than vegetables and fruits. Cut flowers, coolers of milk and eggs, fresh herbs, potted plants and starts for your garden, and tinctures for your health can all be found at the market. “We also have a variety of meats,” says Steve. “Most often it’s frozen chicken and beef, while some farmers offer lamb, pork, duck, and maybe even rabbit this year.”

BEHIND THE TABLE The symbiotic relationship between community members on both sides of the table at Norwich Farmers’ Market is key. Shoppers have numerous reasons to flock to the market. Why do vendors come—many year after year—to set up their wares, rain or shine? Steve says it’s because the Farmers’ Market is “well established with a faithful following.” Perhaps, but ask a vendor and you’re more likely to hear the words camaraderie, community, festive, or fun.

Vendors are passionate about what they offer, about their customers, and about Norwich Farmers’ Market.

“Sellers are standing right behind their tables, so they put out their best,” says Steve. One of the biggest draws of the market is being able to talk directly with the farmer or artist, baker or candlemaker. “You can ask, what is that flavor in this sandwich? Where did the leather for this belt come from? How do you grow those?” Shoppers make informed choices, while vendors learn and adapt to what matters most to customers.

These community interactions often happen under open skies on a beautiful day in the Upper Valley. Music is playing, the scent of spice is in the air, you’re eyeing the perfect gift for a friend and begin to laugh when you see her headed your way. You never know who you’ll run into at the market. “It’s a great way to spend a Saturday morning,” says Geo Honigford.

Karin Rothwell goes a bit further. “It’s all magical.”

“It’s a fun environment,” agrees Steve. “I always joke that my job is to throw a party every Saturday.” And you’re invited!

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KARIN ROTHWELL Ceramic Artist/Teacher, Norwich, Vermont, (802) 649-5136, krpots@aol.com Longtime Norwich resident and ceramic artist Karin Rothwell’s passion for her craft is evident in her work and her words: “I’m part of a continuum of history, making things out of clay. I love bringing forward century-old traditions.

“I love creating artwork, making unusual things that have never been seen before, but the practical side of me also likes to make functional pieces.” Because of the diversity of Karin’s creations, people who stop by her stand often ask if it’s the work of different people. “I tell them, ‘Nope. It’s all mine.’” She claims that no two pieces are ever exactly alike and believes that round is overrated. She likes “paying attention to the clay and seeing what it wants to do.” But she puts her discipline to work when she takes on a commission. People often want sets or something special for weddings or events. “I love helping people get what they imagine,” she adds.

Since the early 1980s, Karin has been a vendor at Norwich Farmers’ Market.

“In the beginning I didn’t want to do it. I didn’t want to stand there and have people walk by my work,” she says. But since the first day she decided to try it, “I have never regretted setting up, rain or shine. There’s a reason I’m there. There is someone I am supposed to meet, or who is supposed to have that piece I made two years ago. I love being with the people, and the camaraderie with vendors is invigorating.” When someone buys a mug, Karin enjoys “being a part of people’s lives that way. I’m in their homes.” After experiencing markets all over the world, she says being a part of this market “in my hometown is a wonderful thing.”

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Clockwise from left: Karin at home in Norwich, where she teaches and works in her outdoor studio. Photo

by Chad Finer. Miniature teacups: espresso, anyone? Dishes with a black and white mudcloth motif are flanked by thrown and carved salt and pepper sheep-shakers. Market display of Tuscan leaf design plates and oneof-a-kind pitchers and vases. Photos courtesy of the artist.

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GEO HONIGFORD Farmer and owner, Hurricane Flats Farm, South Royalton, Vermont, Norwich Farmers’ Market board member, (802) 359-3027, hurricane flats@gmail.com Hurricane Flats Farm is a diversified organic grower with zero-weed tolerance.

“We grow pretty much everything that’s commonly available in a supermarket produce aisle,” explains Geo. “At the Farmers’ Market, we’ll have three types of onions, seven types of potatoes, sweet potatoes, four types of eggplant, three types of peppers, hot peppers, several types of tomatoes and cherry tomatoes, and watermelon.”

Geo’s specialties? “Customers rave about our sweet corn and especially our cantaloupe,” he says, along with a specialty popcorn with a money-back guarantee. “It’s an uncommon variety bred for flavor. It’s red on the outside but pops white. It’s a smaller kernel with a smaller pop that’s nutty and crunchy.

You pop our popcorn at the same time as any other popcorn on the planet, and eat them side by side. If mine isn’t better, you’ll get your money back.”

Geo has been coming to Norwich Farmers’ Market for 23 years. “We get very strong support from the community. Not once have I gone to the market and wished I hadn’t.” He still feels this way even after he experienced “a late October storm, winds at about 35 miles an hour that ripped off my tarp, rain was pouring down, and it was 35 degrees.”

He toughed it out because “we love our customers,” he says. “We take a great deal of pride in making sure they are satisfied and happy.” The market is not “just an operation. It’s a fun place to be.

There’s a real festive atmosphere. Even if vendors are selling competing items, there’s real camaraderie. We share our experiences with each other. I actually look forward to it every year.”

Clockwise from top: Broccoli and cauliflower will soon be ready for harvest. Geo and Mary Russ at Norwich Farmers’ Market. Geo takes a break.

Photos courtesy of Hurricane Flats Farm.

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MARK FISCHER Farmer and owner, Woodcock Farm Cheese Company, Weston, Vermont, (802) 824-6538, woodcockfarm@myfairpoint.net Established in 1999, Woodcock Farm Cheese Company is a small, family-owned and operated sheep dairy. “We milk 80 to 100 sheep, but we work with both sheep and cow milk,” says Mark. The cow milk comes from another local, single-source dairy.

“We make about 10 varieties of cheese. Soft cheeses like Brie and Camembert and aged cheeses like Alpine-style cheeses.”

Some are available all year long, while others are seasonal, but there is one commonality, according to Mark: “I put something out only if I know it’s something people will like.”

Mark has been selling his cheeses at the Norwich Farmers’ Market going on 10 years but is quick to add that this wouldn’t be possible without his daughter Samantha tending the stand. The Farmers’ Market, says Mark, is successful for several reasons. “It’s very well run and has a great collection of vendors. We know we’re in good company. Not only does it have a long history but it has a loyal community that supports it and enjoys coming and having access to unique foods.”

Like Summer Snow. “It’s a sheep’s milk Brie unique in the region. It’s a relatively uncommon format for sheep’s milk, which is usually made into a harder cheese. But we try to offer enough variety for everyone. I recommend the Farmers’ Market highly to everyone. The atmosphere is nice, it’s casual, and we have music.” And cheese. H

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From left: Mark with Lucy. Working the booth and greeting customers.

Photo courtesy of Norwich Farmers’ Market.

“Say cheese!”

Photos courtesy of Woodcock Farm Cheese Company.

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P E O P L E TO K N OW BY

Lauren Seidman

IN CELEBRATION OF COMMUNITY

Steven Leach

Wherever he goes, sees neighbors helping neighbors

Dr. Leach rode in the 50-mile event last year and plans on riding in the 200-mile Prouty Ultimate this year.

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P E O P L E TO K N OW

Dr. Leach collaborates with colleagues at the Norris Cotton Cancer Center.

Now almost one year into his role as director of Dartmouth’s Norris Cotton Cancer Center, Steven Leach, MD, was first struck by the Upper Valley’s community spirit when he biked in last summer’s Prouty, the Cancer Center’s annual fundraising event. Then, in the classrooms, offices, and laboratories of Dartmouth College and Dartmouth-Hitchcock, Steve discovered a culture of collaboration among colleagues, all in the name of improving the lives of patients with cancer. Caregivers and volunteers at the Cancer Center epitomize the act of neighbors looking out for neighbors. And from his new hometown of Hanover, Steve takes full advantage of all the region has to offer.

This sense of community played a major part in Steve’s decision to join Norris Cotton Cancer Center after serving for three years as chair and director of the David M. Rubenstein Center for Pancreatic Cancer Research at Memorial Sloan Kettering Cancer Center in New York City. Of the 49 National Cancer Institute-designated Comprehensive Cancer Centers in the United States, Dartmouth’s is the only one located in a rural area.

“To have an NCI-designated Cancer Center in this environment is special,” explains Steve, who is a former surgical oncologist as well as a physicianscientist. “Memorial Sloan Kettering didn’t have an academic host institution. Here, the Cancer Center is united with one of the world’s greatest institutions of higher learning—with access to the entirety

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of Dartmouth’s intellectual academic power—and is also uniquely integrated into the community.”

HELPING PATIENTS LIVE FULLY This distinctive setting enables the Cancer Center, which is a priority in Dartmouth College’s recently launched capital campaign, to not only provide compassionate, family- and patient-centered care but also excel in cancer research. Currently, the Cancer Center offers free classes and services such as therapeutic writing workshops, instruction in meditation and tai chi, massage, acupuncture, and support groups to patients, their families, and visiting friends. At the same time, researchers in fields like immunotherapy, cell engineering, and genomic medicine are making advances that could lead to

“The Prouty is an amazing community and cultural phenomenon,” Steve says.

“It touches every nook and cranny of the Upper Valley.”

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P E O P L E TO K N OW S

T H E A RT S Research offices in the Williamson building at night.

future cancer treatments, prevention, and cures.

“We want to help patients live fully with cancer and during treatment,” Steve says. Patients and their families receive the support of a team of Cancer Center caregivers, which may include oncologists, dieticians, and providers of palliative care. “Patients are often at a loss about what road to take after a cancer diagnosis. We guide them through that daunting maze.”

THE PROUTY—AN AMAZING PHENOMENON “The reason we’re able to have a comprehensive cancer center in this rural area is because of the generosity of the Upper Valley community,” Steve says.

He explains that the Cancer Center is highly dependent on philanthropy, receiving approximately $5 million each year in philanthropic funds, and

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“Patients are often at a loss about what road to take after a cancer diagnosis. We guide them through that daunting maze.”

stalwart Prouty participants raise much of that. Individuals or teams can walk, bike, golf, or row, and all donations go toward advancing cancer research, improving treatment protocols, developing strategies for prevention, and providing supportive services for patients with cancer and their families. Organizers expect 5,000 participants this year.

At the time of last year’s Prouty, Steve was still living in Manhattan.

But he came up to Hanover for the weekend, borrowed a bicycle, and rode the 50-mile event. Afterward, he visited the inpatient chemotherapy unit at Dartmouth-Hitchcock and witnessed the Indoor Prouty.

“The Prouty is an amazing community and cultural phenomenon,” Steve says. “It touches every nook and cranny of the Upper Valley. And seeing patients push their IV poles through the Indoor Prouty is so inspiring. It’s a clear reminder of why we do what we do.”

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P E O P L E TO K N OW S LIFE IN A BEAUTIFUL COMMUNITY Now with his own bicycle, Steve is planning on riding in the 200-mile Prouty Ultimate, a scenic, two-day event through New Hampshire and Vermont. Cycling is one of his favorite things to do in the Upper Valley.

“It’s cycling paradise!” he says.

“Every ten miles there’s another town with a Green and a general store with a porch where you can stop for a brownie or hot chocolate.”

Living near the Dartmouth Green, Steve cheerfully endured his first New Hampshire winter with a season pass to the Dartmouth Skiway and frequent visits to the Hopkins Center for the Arts for movies, plays, and concerts. The Princeton graduate has even changed his colors and embraced Big Green sports.

“It’s a joy to live and work in such a beautiful community,” Steve says.

“And it’s because of this community that the Cancer Center can be what it is and do all that it does.” H

MISSION STATEMENT The mission of the Center is to understand the causes of cancer, to translate new knowledge into better treatment, to provide effective and compassionate clinical care that improves the lives of cancer patients and families, and to educate communities about effective choices to prevent cancer.

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SPECIAL ADVERTISING SECTION

Sweet, Sweet

Shop, Dine & Explore Locally!

Summertime!

Matt Brown Fine Art

Occupying the former space of Long River Studios next to Stella’s in downtown Lyme, MBFA features work by residents past and present of Lyme, New Hampshire, and Thetford, Vermont. This includes fine art cards, photographs, furniture, books, jewelry, clocks, clothing, collage art, pottery, paintings, prints, woodenware, watercolors, soaps, and syrup.

1 Main Street Lyme, NH (603) 795-4855 www.mbrownfa.net or www.artsy.net/matt-brown-fine-art Fri & Sat 11am–6pm or by chance or appointment

Canoe Club Canoe Club of Hanover is a central gathering place specializing in approachable, inviting food and inspired cocktails and wine. With a familiar neighborhood atmosphere, you can connect and relax while eating and drinking well. We are pleased to offer a seasonal menu, and we continually strive to source locally. For reservations, please call (603) 643-9660.

27 South Main Street Hanover, NH (603) 643-9660 www.canoeclubhanover.com

Lady P’s Lady P’s Boutique offers the latest trends and timeless staples in both contemporary and classic styles.

Your top destination for all things feminine features a curated collection of women’s apparel, accessories, jewelry, footwear, all-natural skin care products, and gifts galore. As you yearn to rejuvenate your wardrobe, visit our multiple showrooms with a variety of products and brands for just the right item, whether it’s a cocktail dress, pair of jeans, yoga gear, summer essentials, or beyond. Our team provides unparalleled service to ensure that you leave feeling confi dent and perfectly dressed for your next occasion! Unable to visit us in person? No worries, www.ladypsboutique.com is always open.

406 Main Street New London, NH (603) 526-2555 facebook.com/LadyPsBoutique Mon–Fri 9:30am–5:30pm Sat 9:30am–5pm Sun 11am–3pm

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SPECIAL ADVERTISING SECTION

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

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

Ramunto’s Brick & Brew Here at Ramunto’s Brick & Brew we are dedicated to the highest quality New York pizzas. Our handcrafted pizzas, calzones, and stromboli require the freshest dough, which is made daily along with our signature sauce and freshly grated, premium whole-milk mozzarella. Our authentic wood-fired and seasoned slate ovens finish the process with our skilled cooks monitoring the process. Come join us for a real pizzeria experience in a fun family atmosphere.

9 South Street Hanover, NH (603) 643-9500 www.ramuntospizza.com

Cabinetry Concepts & Surface Solutions For both residential and commercial projects, Cabinetry Concepts’ design professionals can help create more functional spaces for kitchens, baths, laundry or mudrooms and offer the widest variety of cabinetry options, countertop materials and cabinetry hardware for any budget. Surface Solutions showcases the newest materials and designs to assist architects, designers and homeowners to create fresh and innovative looks in porcelain, glass, marble or natural stone for any surface. Mapei, Laticrete and Bostik setting materials and WEDI Shower Systems also available.

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

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SPECIAL ADVERTISING SECTION

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 eight years straight!

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

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

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

We’re Makin’ Waves Prep for that summer getaway with our Buff & Bronze Special—luxurious exfoliation followed by a precise application of expertly formulated bronzing cream. And while you’re here, have our professional stylists update your look and color and show you trendy styles for summer. Our renovated spa suite is the perfect summer oasis with facials, body treatments, manicures, pedicures, and more. Call (603) 643-1244 or stop in at 34 South Main Street in downtown Hanover to schedule your next appointment. You deserve it!

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

Killdeer Farm We proudly offer healthy and beautiful annual bedding plants, perennials, organic vegetable and herb starts, hanging baskets, and mixed pots.

Killdeer Farm greenhouses are located on Butternut Road off Route 5 North in Norwich, just minutes from downtown Hanover and Norwich.

Come browse, buy baskets, pots, and plants for gifts and gardens.

Friendly and knowledgeable advice cheerfully given. We do custom potting to order. Come see us and pick out your favorite plants. Potting soil also available.

55 Butternut Lane (Farm and greenhouse) Norwich, VT (802) 649-2916 liz.guest@wavecomm.com www.killdeerfarm.com Open daily from the end of April through June.

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SPECIAL ADVERTISING SECTION

League of NH Craftsmen Fine Craft Shop & CraftStudies Visit our Fine Craft Shop for locally handcrafted gifts that inspire and delight.

We offer an ever-changing collection of jewelry, pottery, glass, prints, home décor, and more, each piece made one at a time by our talented juried members.

CraftStudies offers an extensive program of classes and workshops for children and adults of all skill levels.

13 Lebanon Street Hanover, NH Shop: (603) 643-5050 Classes: (603) 643-5384 www.hanover.nhcrafts.org Mon–Fri 10am–5:30pm Sat 10am–5pm Sun 11am–3:30pm

Lou’s Restaurant and Bakery A Hanover and Dartmouth tradition since 1947, Lou’s Restaurant and Bakery is proud to be a certified green restaurant with a focus on locally sourced food products. Indulge in a thick, creamy milkshake, and for a retro treat, try it malted. Breakfast all day, and order bakery products online. Care packages and catering available.

30 South Main Street Hanover, NH (603) 643-3321 www.lousrestaurant.com Mon–Fri 6am–3pm Sat & Sun 7am–3pm Bakery open Mon–Sat until 5pm Sun until 3pm

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

Visit Hanover’s premiere gift shop to find unique gifts for all the special people in your life—including yourself! Discover an array of treasures, including unique Dartmouth items, toys for all ages, gifts for babies, tweens, men, and pets, leather goods, sleepwear, jewelry, watches, candles, silk ties, home lighting, comfy throws, and much more! We look forward to being part of your Hanover shopping experience, and we are happy to ship your treasures home for you! Visit us in Hanover or at our new PowerHouse Mall store opening in August!

28 South Main Street (next to Lou’s) Hanover, NH (603) 643-5388 www.lemontreegifts.com Lemon Tree Gifts of Hanover Open Daily SUM MER 2018 • HERE IN HANOVER

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Posie, who turns 75 on July 22, officially retired in 2005, but you wouldn’t know it from looking at her calendar. In June, she will participate in her last meeting as chair of the board at The Family Place in Norwich, and her term as board chair of Crossroads Academy in Lyme concludes in 2019.

Opposite: Costume parties and creative celebrations abound at camp. In the early 1980s as director of Aloha Hive, Posie was crowned “queen bee” in the camp 4th of July parade. Counselors surprised her by decorating her Volkswagen “bug” as her very own “hive.”

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PHOTO BY JIM MAUCHLY/MOUNTAIN GRAPHICS

BY Pam Podger Photos courtesy of Posie Taylor and The Aloha Foundation except where noted

Recognizing

POSIE TAYLOR C A M P

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hose first few days at summer camp were rocky for 10-year-old Posie Taylor, but her adult life has revolved around the camp profession. When her mother sent her from their suburban Boston home to spend eight weeks on Lake Fairlee at Aloha Hive, The Aloha Foundation’s camp for young girls, Posie was so nervous and homesick she went straight to the camp infirmary and threw up for three days. “Once I recovered, I loved it. I was drawn to being in camp musicals,” Posie says. “By the fourth day, I was fine. And by the end of the summer, I was sad to go home.”

Her family’s connection with the Alohas, as they’re affectionately called—and that today include six camps—began in 1916, when Posie’s grandmother attended Smith College with Helen Gulick King, the daughter of the camps’ founders, who had been missionaries in Hawaii. Twenty-five years later, when Posie’s mother was searching for a job at a summer camp, she remembered her mother’s connection. Soon she was working for the Gulick family as a swimming counselor at Aloha Hive.

“My mother was so impressed with the caliber of the camp, it was the only one she considered [for her own children],” says Posie, the oldest of four. The Alohas are now a four-generation family tradition, extending to Posie’s own daughter and granddaughter.

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Posie worked with thousands of campers, families, and counselors as director of Aloha Hive summer camp (for girls ages 7–12) from 1977–1994.

“I cannot say it more clearly—Posie is one of the most important figures in the entire field of camping.”

— Dr. Chris Overtree

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LIFE LESSONS AT CAMP Experiences at camp, many hard won, helped Posie reach beyond her comfort zone. A top student, she had devoured so many books that she became fast friends with her town’s librarian in Chestnut Hill, Massachusetts. At first, she feared camp would be all about athletics—better suited to Debbie, her younger sister. But Posie soon discovered that the quiet hour after lunch was ideal for reading and that camp skits nourished her passion for drama.

She ended up enjoying camp and thriving.

Born Lydia Merritt, Posie acquired her nickname as a baby “because someone thought I looked like a flower,” she laughs. She “grew up” at the camps, becoming a counselor-in-training, counselor, and group leader during summer breaks from Middlebury College. “As a CIT when I was 16, I had the best job you could ever imagine. I taught sailing on windy days, tennis on calm days, and music and drama whenever,” she says. “Then I became a junior counselor, and they paid me $75 for the summer—I was thrilled!”

After college graduation in 1965—she would later earn master’s degrees from Columbia University in medieval literature and from the University

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AT THE ALOHA FOUNDATION, IT’S A CHILD’S WORLD

Clockwise from above: Horizons day campers are enthusiastic explorers who love learning about nature, like during this mission to catch and release butterflies. Assemblies, like this one at Lanakila (for boys ages 8–14) offer the opportunity to come together for singing, stories, skits, and all kinds of fun. At Ohana, families recharge and reconnect through shared activities and meals.

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Campers at Aloha Camp (for girls ages 12–17) and participants in all Aloha Foundation programs are encouraged to try new activities and take risks in a safe, supportive environment, whether it’s tackling a climbing wall, performing a musical duet, or learning to sail. Posie continues to support The Aloha Foundation in a volunteer capacity, working with Executive Director Chris Overtree and members of the leadership team to advance Aloha’s mission.

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of Michigan in library science—she married a musician. Together they spent their summers as counselors at the Alohas, eventually bringing their infant daughter, Jenn Merritt.

A DRIVING FORCE IN THE INDUSTRY In 1977, Posie became the head of Aloha Hive and directed the camp for 17 years. During this time, she wrote the job description and held the Foundation’s first development director role, was a member of the senior management team, and volunteered in camping leadership roles at the regional and national levels to strengthen the industry overall. In 1989, The Aloha Foundation trustees selected her for the top post of executive director. For the next 16 years until her retirement, the Alohas flourished.

Even in retirement, Posie has continued to support The Aloha Foundation by mentoring staff leadership. She was also interim executive director before the trustees hired the current executive director in 2015, Dr. Chris Overtree, a child development expert and former camper and counselor at the Alohas.

Last spring, the American Camp Association announced it was awarding Posie the camp industry’s highest national honor, the Distinguished Service Award. Around the same time, she became the first recipient of ACA New England’s Presidential Honor award. “We were proud and thrilled when we heard the news,” says Chris.

“But not astonished because—I cannot say it more clearly—Posie is one of the most important figures in the entire field of camping.”

Bette Bussel, executive director of ACA New England, added to that sentiment, describing Posie as a “driving force” during her tenure as president of ACA New England and head of The Aloha Foundation, one of the association’s most prominent members. “We were honored to recognize Posie, whose work for the benefit of camps and ACA New England has had a SUMMER 2018 • HERE IN H ANOVER

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profound impact on the camping movement,” says Bette.

Chris adds, “Posie was crystal clear about what every single staff member was to focus on and create when campers were in our charge: ‘This must be a child’s world.’ It’s the finest guiding principle we use today, and I imagine we will use it 100 years from now.”

Echoing that view, Pieter Bohen, former executive director and president of Farm & Wilderness, a group of eight camps and programs in Plymouth, Vermont, says, “Throughout her career, Posie was the person who always raised the question, ‘And how is this going to help the children?’”

A VALUABLE LEARNING EXPERIENCE Posie says she values how campers at the Alohas are free to roam their own campgrounds—which, intentionally, look much as they did when they were crafted a century ago—and connect with others face to face. “Camp gives kids a new sense of place where they can be happy and brave and develop a sense of capability,” she says. In a residential camp with lots of supervision, there is always someone there. But the camps really try and let the kids learn and sort things out themselves.”

Campers are “encouraged, coaxed, and cajoled” to try something new, take risks, experience failure, and learn resiliency. She explains that, while they are never forced to go beyond their comfort zone, they gain self-reliance and life skills that will serve them well in the future.

Camp, Posie believes, is a time and place for social learning and selfdiscovery. She says she also values the exposure Aloha campers have to new people and experiences. “I was 14, and the first person from Africa I ever met was a counselor from Cameroon,” Posie says. “She could whistle two tunes at the same time!”

For counselors—a first job for many—summer camp is a chance to explore “and model what it is like to 62

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be a leader and care in a responsible, creative way.”

People underestimate how serene camp is and how rare it is for youngsters to be without electronic devices and technology and simply to be present in nature, Posie explains. Campers marvel at the sound of the rain, the moonlight on the lake, and the breezes on their skin—experiences magnified when traffic, streetlights, and cell phones have vanished.

“Camp has a rest hour when kids read, mostly, or write letters,” Posie says. “To me, that is an undervalued piece of summer camp—the time and stillness for pleasure reading. I think that is one of summer camp’s unheralded joys.”

This Upper Valley resident, who serves on the boards of Crossroads Academy in Lyme, New Hampshire, and the Family Place in Norwich, Vermont, says she loves it here. She has lived in Germany, Baltimore, and New York City. “I’m not a feetup-in-retirement type of person,” Posie says, laughing. “I want to help nonprofits whose missions focus on children and families. I’ll be 75 this summer, and I have no intention of stopping.” H

ONLINE EXTRA

Find more information online at www.hereinhanover.com.

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PH OTOS CO UR TE SY OF TH E AL OH A FO UN DATIO

ABOUT THE ALOHA FOUNDATION The Aloha Foundation runs summer camps as well as year-round school and outdoor programs. For Upper Valley families, Horizons Day Camp on Lake Fairlee is close by, with chaperoned transportation from several towns for a nominal fee.

The pre-K to grade 7 day camp costs about $540 per week.

Hulbert Outdoor Center offers February and April vacation camps for $285 per week, along with weeklong camps for homeschooled children for $420. Their educators also run residential, day, and on-site programming for classrooms of all ages.

The Aloha Foundation’s three lakeside campuses also host weddings, groups, and conferences.

Visit alohafoundation.org for more information. H

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Visit Historic Woodstock!

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DINING OUT

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PINE F R O M TA S T I N G M E N U S T O A S P E C TA C U L A R B U R G E R , A LW AY S A MEMORABLE EXPERIENCE WE’VE ALL ENJOYED A TRULY MEMORABLE MEAL AT LEAST ONCE IN OUR LIVES AND HOPEFULLY MORE. Many restaurants have a remarkable setting and provide impeccable service. Gather your favorite people around the table, and dinner is bound to be wonderful. However, a small handful of chefs are able to take it one step further. Their menu design is flawless, and their food is superbly prepared and presented. Lunch or dinner, the pure perfection of one of these meals can stay with you for decades.

BY WAGYU BEEF TARTARE CARPACCIO

Susan Nye

PHOTOS COURTESY OF PINE RESTAURANT

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Chef Justin Dain at Pine Restaurant at the Hanover Inn prepared just such a meal last fall at the James Beard House in New York. The legendary James Beard was a cookbook author, teacher, and champion of American cuisine. His philosophy of wholesome, healthful, and delicious food has been embraced by generations of professional chefs and food enthusiasts. Beard died in 1985, but his spirit and values are kept alive at the James Beard Foundation with programs and publications covering culinary education, mentorship, advocacy, awards, and scholarships.

Arriving in Hanover in 2010, Chef Dain was a welcome addition to the Hanover Inn and the area. The historic inn was due for some updates, and his arrival was well timed for its renovations in 2012 and the creation of Pine the next year.

“From potential students to alumni, parents, visiting artists, and guest speakers, the inn is a touch point for almost anyone visiting Dartmouth College,” says Rick McCarten, director of sales and marketing at the Hanover Inn. “Post-renovations, the inn combines state of the art technology with traditional comfort, providing a warm welcome to visitors.”

A great restaurant completes the picture. Rick adds, “With his strong ties to the farm to fork philosophy, sophisticated creativity, and expert execution, Chef Dain has made Pine a gem enjoyed by visitors and locals alike.”

Bringing Experience and Creativity A native of Vermont, Chef Dain is a strong proponent of the new American regional cooking. With a focus on fresh and local, he works with farmers throughout the Upper Valley.

Together they bring the best the region has to offer to Pine diners. The menu changes to reflect the shifting seasons, and special events are sprinkled throughout the year. “Working at Pine is wonderful,” says Chef Dain. “The team is terrific, and the local farmers are great. We have plenty of opportunities for creativity.”

Chef Dain’s training includes an associate’s degree in Culinary Arts at the prestigious Culinary Institute of America in Hyde Park and a BA in Food and Beverage Management from the New England Culinary Institute in Montpelier.

Before coming to Hanover, he was the executive chef at the award-winning Reluctant Panther Inn, a small luxury hotel in Manchester, Vermont. “The Reluctant Panther was a fantastic experience,” he says. “The owners allowed me plenty of freedom to stretch and grow creatively.” Prior to the stint in Vermont, he held a variety of positions at the acclaimed Boston Harbor Hotel, culminating in chef at Meritage Restaurant.

A Meal to Remember While a meal at Pine is always a pleasure, Chef Dain recreated the James Beard House Dinner on two sold-out nights in late January. The prix-fixe six-course dinner was superb, a meal that will long be remembered. The French would call it a menu degustation. In the United States, we call it a tasting menu. Built upon multiple exquisite courses, each 68

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Above: Chef Justin Dain awaits dinner guests.

Below: View of the dining space and the bar area at Pine.

SPECIAL EVENT AT PINE THIS SUMMER II Moons Wine Dinner August 16 Reception at 6pm Dinner to follow

SLOW-ROASTED LAMB LOIN, FAVA BEAN PUREE, PEA TENDRILS, AND MAITAKE MUSHROOMS

FLASH-GRILLED SQUAB BREAST AND CRISPY THIGH, SPICED CARROT PUREE, RADISH, AND A SPICY CITRUS EMULSION

Chef Dain will create a special menu to complement the high-quality, handcrafted II Moons wines from the Clavo Cellars on California’s Central Coast.

Coming this summer!

A Collaborative Dinner with Chef Amitzur Mor of Barbounia in New York City. Check the inn’s website for more information.

PAN-ROASTED DUCK BREAST WITH FOIE GRAS, FARRO, DELICATA SQUASH, OKINAWA SWEET POTATO, POMEGRANATE, AND PISTACHIOS

PAN-ROASTED HALIBUT WITH PEA PUREE, WILD MUSHROOMS, AND TRUFFLE AND SHALLOT VINAIGRETTE

Enjoy Chef Mor’s new approach to the classic Mediterranean cuisines.

Together Chefs Dain and Mor will combine fresh products from local farms with the finest imported Mediterranean ingredients to create a spectacular meal.

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plate is small and savored with a different wine.

Special dinners are not created slapdash on a whim. From their conception to the delivery of the last plate, each step is part of a demanding creative process. The menu is carefully thought out. Beginning with the hors d’oeuvres, Chef Dain designs his menus starting with the lightest dishes, progressing to heartier fare, and ending with a spectacular dessert.

He says, “I spend a lot of time reflecting on the possibilities. I can see the dishes in my head and visualize how they will fit together before I write anything down.”

Whether creating an individual plate or an entire menu, Chef Dain considers flavor, texture, and eye appeal. “For flavor, I look to create the right balance of acidity, sweet, and salty,” he says.

He believes a dish should combine different textures. To that end, he adds crunch to ahi tuna and avocado with a sprinkle of hazelnuts; crispy pork belly sits atop soft udon noodles; and a steak is served with a smooth potato puree and tender-crisp vegetables.

For his prix-fixe menus, Chef Dain never uses the same ingredient twice.

“Our guests come for a special experience, and I want to keep it fresh,” he says. Finally, he designs the plate to look as beautiful as it tastes. “Whether an individual dish on the à la carte menu or a six-course dinner, my goal is to provide a well thought-out experience and present it with love.”

Experience It for Yourself If you missed the James Beard dinner, don’t despair. Along with daily à la carte dining, there are opportunities throughout the year to experience one of Chef Dain’s tasting menus.

Brenda and Doug Reeser are regulars at Pine and devotees of his six-course Wine Dinners. “We’ve been to several, and they have been wonderful experiences,” says Doug.

During the dinners, Chef Dain circulates through the dining room to greet guests and answer questions. Doug adds, “Justin is a very creative guy. He 70

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is so enthusiastic and open to discuss how he puts food and wine together.

It is always a wonderful experience.”

Barbara Gerling and her husband Mike enjoy going out for a good meal.

Before moving to the Upper Valley, the Gerlings lived in New York for several years. “Our work hours were long, and a relaxing meal was a great way to end the day,” she says. Now retired, the Gerlings still like to go out to dinner and love the Wine Dinners at Pine. She says, “We are happy that Justin provides that foodie experience here in the Upper Valley.” To complicate matters, Barbara is vegan; she adds, “Justin and his crew always prepare something extraordinary for me. That combination of talent and excellent ingredients is made all the more special by that attention to individual needs.”

In addition to the Wine Dinners, Chef Dain has started a new series of Collaborative Dinners. A growing innovation in urban areas, two chefs collaborate on a tasting menu.

Chef Dain explains, “It is a wonderful chance for me to work with old friends as well as chefs I admire.”

Planning the six-course dinners requires a lot of back and forth. Each chef designs three courses. Chef Dain says, “Bringing these remarkable chefs into the kitchen keeps it fresh. It’s a terrific opportunity for the team to work with someone new.”

Whether you stop in after a movie for the best burger in the Upper Valley (maybe all of New England) or spend an evening at a Wine or Collaborative Dinner, make sure Pine is on your list for delicious dining this summer. H

Pine at the Hanover Inn 2 East Wheelock Street Hanover, NH www.pineathanoverinn.com Daily from 6:30am to 11pm, plus cocktails until midnight on Friday and Saturday.

For reservations, call (603) 646-8000.

ONLINE EXTRA

Find out more about dining at Pine Restaurant at www.hereinhanover.com.

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THE GOLF COURSE AT

HANOVER COUNTRY CLUB AN ADVISORY COMMITTEE EXPLORES THE HISTORIC COURSE’S FUTURE

Hanover residents, Dartmouth students and alumni, and countless others from near and far have enjoyed the golf course at Hanover Country Club since 1899.

Right: The familiar clubhouse has not changed much over the past several decades.

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HISTORICAL PHOTOS COURTESY OF DARTMOUTH COLLEGE LIBR

BY

Mark Aiken Jim Mauchly/Mountain Graphics

PRESENT-DAY PHOTOS BY

HISTORICAL PHOTOS COURTESY OF DARTMOUTH COLLEGE LIBRARY

BABE RUTH, GLENNA COLLETT VARE, AND JACK NICKLAUS HAVE ALL PLAYED GOLF AT HANOVER COUNTRY CLUB. When President Woodrow Wilson played and couldn’t find a caddy, his chauffeur and a secret service agent were pressed into service. The storied history of the course, established in 1899 and owned and operated by Dartmouth College since 1914, is well documented. This history, however, is still being written. Decades from now, looking back to 2018 may prove to be one of the most critical and significant years in the club’s history.

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Why is now so important? This winter, the college announced that the golf course costs more money to operate than it brings in (no surprise). Dartmouth went on to say it planned to examine the future of the club in the context of three specific options.

The first would be to take no action—that is, to continue operating the course as it currently does. Option two would explore alternative operating plans that could potentially get the program on a more stable financial footing. Option three would be to close Hanover Country Club forever and construct some sort of indoor facility where the college’s varsity golf teams could practice.

Golfers and hikers have been taking in the beautiful vistas on the golf course and at Pine Park for more than a century. The Dartmouth golf team of 1913.

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A TALE OF TWO GREEN SPACES Charlie Wheelan, senior lecturer and fellow at Dartmouth's Nelson A. Rockefeller Center for Public Policy and a Hanover club member, chairs the college’s Golf Course Advisory Committee, the group conducting the study. “We tried to select members of all the affected constituencies,” says Charlie. Once the committee was in place, they got to work and found a golf course whose history and problems were closely intertwined with another green space.

Hanover Country Club, an approximately 90-acre parcel of land located just a half-mile from downtown Hanover, abuts Pine Park, a conserved parcel that is home to walking and running trails, hundredyear-old white pines, and plenty of wildlife. It is a beloved space for runners, walkers, dogs, and bird-watchers. Pine Park Association was established in 1906 as a 45-acre parcel and was subsequently

expanded to roughly 96 acres by 1913. At this time, Dartmouth and the Town of Hanover became responsible for management of park but have never owned the land. For this reason, whatever the college decides to do with the course, Pine Park remains in trust and protected.

Many of the access points to Pine Park are golf cart paths. One access point actually crosses the 13th fairway—an obvious safety issue. One hole is completely on park land and three others are partially on park land, but boundaries are unclear. There’s also the question of the bridge over the ravine through which Girl Brook runs. The bridge belongs to the golf course and has its supports on Pine Park land; it connects two sides of the golf course but is nearing the end of its life span, and repairs are estimated to cost 2.2 million dollars.

Speaking of Girl Brook (which runs through Pine Park), redesign of the golf course caused serious erosion problems to the brook and ravine. It’s clear that some of Hanover Country Club’s problems can’t be separated from those of its neighbor, Pine Park, and vice versa.

TWO ICONIC LANDSCAPES “The first thing we did was to try to identify what the resources actually are,” says Charlie. Where do the boundaries of the park and the golf course actually fall? Who owns the shared cart paths? The committee commissioned a survey to find the answers. After all, how can a plan be formulated without clear definitions of what’s what? (The Pine Park trustees have been discussing the need for a new boundary survey for several years, and with the reevaluation of the course, the need for one became even more pressing. At press time, the survey process was still underway. ) According to Charlie, another preliminary step facing the committee was to learn what Pine Park’s needs and wants were. Linda Fowler, Pine Park commissioner and Dartmouth professor of government, is serving on the Golf Course Advisory Committee as the representative of Pine Park. (She also drily observes that she’s one of the SUM MER 2018 • HERE IN HANOVER

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few nongolfers in the group.) “I walk in the park every day,” she says. “The only time I don’t is during mud season when it’s icy.

“This is about two key iconic landscapes,” she says, referring to the course and the park. “It’s about solving some chronic problems and trying to make it better for golfers and walkers.

There is a lot of interest in a collaborative approach.”

Having established that there can be mutual goals between the two neighbors, the committee forged ahead to examine the alternatives laid out by the college. The options aren’t as simple as you might think.

Take shutting the course down, for example. For one, says Charlie, “There is no constituency that supports closing the course.” Closing the operation would also come with costs. The property would have to be maintained and buildings on the property cared for.

And this doesn’t take into account the generations of Dartmouth alumni, Hanover residents, and others who have emotional attachments to the course.

“The best sledding hill in town is on the course,” says Dartmouth alum and Hanover Country Club member Keith Quinton. He adds that the course has great cross-country skiing in the winter and that there are legends and stories of stunts that occurred on the ski jump that stood adjacent to the 15th fairway—kids launching on lunch trays or trying to climb to the top.

“I’ve been surprised how passionate nongolfers are about the course,” says Charlie, although some of those attachments stem from the many nongolf uses of the property.

OTHER OPTIONS In looking at the first two options, the Golf Course Advisory Committee is taking several approaches, including looking at other college-owned courses as models and brainstorming what changes could result in increased revenues (or decreased losses and headaches).

For example, some other colleges don’t operate their golf courses; a third 76

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party does. Many golf courses have realized they can’t rely just on golf, a pastime that has hit a plateau or even begun a decline in this country. These courses hold events and weddings as an alternative source of revenue. Great idea for Hanover? “Our clubhouse wouldn’t support this,” says Charlie of the weathered clubhouse.

Another issue with Hanover’s clubhouse is its proximity to the ninth hole—which is to say it is not proximal. One drawback of golf is the time commitment. A clubhouse located at a point halfway through a course enables members to play nine holes, sometimes more realistic than eighteen, given busy schedules and lifestyles.

Therefore, one option the committee wants to explore is construction of a new clubhouse in a location that makes more sense—and that could support weddings and a nice restaurant.

However, will the college want to spend more money to make more money? Another wrinkle in the story is that potential anonymous donors may be expressing interest in supporting capital projects at Hanover Country Club.

Charlie stresses that the Golf Course Advisory Committee is in no way a decision-making body. “We will present our findings to the college,” he says.

“We’re like interior decorators who go into your home and tell you the various ways you can spend your money.”

Ultimately, the college will decide on a course of action (or, says Charlie, maybe it will do nothing).

Either way, the Golf Course Advisory Committee is in the process of clarifying the fact that just outside the town of Hanover are not one, but two, valuable resources: Pine Park and Hanover Country Club. Both have storied histories and chronic problems, but both have great potential.

As for the history, one of the committee’s takeaways has been just how intertwined the histories of the two resources have been—not unlike those of Dartmouth and Hanover. “I hope they find a way,” says Keith Quinton.

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This page: The author relaxes in a park beside the Broad River.

Opposite: Sailboats are moored near the marina at high tide.

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T R AV E L T I M E

BEAUFORT The perfect South Carolina pit stop

E

ach year, my 80-something-year-old parents spend their winters in Florida. They fly to Fort Lauderdale a week after my brother drives their car down the coast and then opens their condo for them. My

husband Jack and I reverse the driving chore six months later when they head back north.

Perhaps it’s not fair to call our annual road trip a chore, as it gives us an opportunity to explore places on the Atlantic seaboard . . . as long as we can go fishing.

I like to fish as much as the next outdoorsy gal, but Jack is truly addicted to saltwater angling. On our last drive north, he was fixated on catching a cobia.

BY PHOTOS BY

Lisa Ballard Jack and Lisa Ballard SUM MER 2018 • HERE IN HANOVER

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T R AV E L T I M E

BROAD RIVER BRUISERS Cobia (Rachycentron canadum), also known as black kingfish, black salmon, ling, lemonfish, and black bonito, are aquatic monsters compared to anything one might net in the Connecticut River. They can grow up to 70 inches long and weigh more than 170 pounds! With their smooth, small scales and erect dorsal fins, they are often mistaken for sharks. They’re reputed to be fantastic fighters when hooked.

Normally solitary, they aggregate in the spring and early summer to spawn. One of those favored spawning spots is the Broad River, near Beaufort, South Carolina on Port Royal Island about 10 miles inland from Hilton Head.

Actually, the Broad River is not a river but a tidal channel that separates Port Royal Island from the mainland. This long finger of the Atlantic Ocean ebbs and flows twice daily.

Its impressive six-foot tides turn the local crab-laden mudflats into picturesque salt marshes and bays, then back again to mudflats. Timing the tide is just one important factor when trying to catch cobia. The wind is another.

On a calm day at high tide, anglers congregate by the hundreds along a 13-mile stretch of the Broad River when the “Broad River bruisers” are running, especially near the bridge connecting Port Royal to the mainland, but there are no “gimmes.” There were no fish at all the day we tried to find them. Sight-casting with fly-fishing gear on a flats boat, the odds were against us. It needed to be dead calm, but the blustery air churned the water into opaque aqua-brown.

When we tried our luck around a sheltered bay filled with humps of oyster shells, a dolphin showed up, scaring away any fish that might otherwise have sought shelter in the shallows. That said, our pit stop in Beaufort did not disappoint.

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Opposite, from top: View of the Henry Robinson Boardwalk along Battery Creek from the observation tower. Fly-fishing for cobia.

Inset: Diamondback terrapin turtle next to the boardwalk.

This page, clockwise from top left: A Civil War cannon sits ready to defend Beaufort. Gateway to Henry C. Chambers Waterfront Park. A horsedrawn carriage awaits passengers by the marina.

The water's edge at Waterfront Park.

Inset: Blackened dorado at Saltus River Grill, one of the many excellent restaurants along Waterfront Park.

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Beaufort marina at high tide.

Inset: The author looks down the barrel of a historic cannon on Beaufort's waterfront.

Instead of cobia, we caught this coastal city’s colorful history and were pleasantly charmed by its modern amenities.

CIVIL WAR SURVIVOR After checking into the lovingly maintained, Victorian-era Beaufort Inn, we strolled through Henry C. Chambers Waterfront Park, a relaxing green space beside the river. Named for a longtime mayor of the city who obtained federal funding to create the park, this multiacre common contained pleasant paved pathways, swings, pavilions, playgrounds, and majestic live oaks laden with Spanish moss. The moss waved from the trees like sage-colored ribbons in the hair of a seaside Methuselah. Some of the live oaks along the bay were so large, they were already old at the time of the Civil War. The Civil War was particularly momentous for Beaufort, as we learned from a series of plaques commemorating the city’s 300th anniversary in 2011. Senator Robert Barnwell Rhett, a Beaufort native, led the Confederacy’s quest for separation 82

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from the Union, triggering the start of the Civil War. In November 1861, the Union Navy subdued the Confederate fleet at Hilton Head, then used Beaufort as a base for the rest of the war. The plantation owners fled, effectively freeing 10,000 slaves, among the first freed slaves in America.

At the far-eastern end of the pedestrian waterfront area, we found a couple of cannons aimed at the river. I stood behind one, trying to imagine the early 1860s. What a tumultuous period in our country’s past! But Beaufort survived intact. Like the six-foot tide that twice daily fills and empties the local marina, constantly changing the view from Waterfront Park, Beaufort’s fortune has swung over the years.

THE SPANISH MOSS TRAIL The next morning, we spotted a couple of bright-green bikes parked at the Beaufort Inn that were available for guests. They were clunky commuter bikes, but the land was so flat that their heaviness and lack of gearing hardly mattered. We were happy for the chance to pedal.

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Corinthian-style columns and the bright-blue ceilings of its porches, it’s hard to miss.

A little way farther, we found the beginning of the Spanish Moss Trail, a 10-mile paved rail trail that’s open to pedestrians and nonmotorized traffic. We eagerly got off our bikes to check out the water fountains, which offered both human-height and doglevel hydration. At one point, we rode through an 18th century brick warehouse, all that remains of what used to be a busy industrial area. Now, it’s a pleasant recreation corridor with views of the salt marshes, wading herons, and terrapin turtles.

After our ride, we parked our bikes and returned to Waterfront Park to poke around the cute shops, pubs, and restaurants. The golden eyes of a brown thrasher foraging around a hedge caught my eye, then a mockingbird lit on a palm frond above us.

People relaxed on the benches by the river watching others stroll by. No one rushed. Perhaps that was Beaufort’s real appeal. We had found the perfect pit stop on our journey north, and we’ll be back. As Jack reminds me, we still need to catch a cobia. H

FOR MORE INFO Beaufort Visitor’s Center www.beaufortsc.org Beaufort Inn www.beaufortinn.com Spanish Moss Trail www.spanishmosstrail.com

ONLINE EXTRA To see more photos, go to www.hereinhanover.com.

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THE HOOD & THE HOP

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

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

EXHIBITIONS Toyin Ojih Odutola, Pregnant, 2017, pastel, charcoal, and pencil on paper. Courtesy of the artist and Jack Shainman Gallery, New York.

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

Visit hoodmuseum.dartmouth .edu/explore/museum/hooddowntown for more information and current hours.

June 8–September 2

Toyin Ojih Odutola: The Firmament Stories take center stage in Toyin Ojih Odutola’s drawings. She catches her characters at quiet moments captured from otherwise rich and complex lives. Short on specifics and long on allusion, the narratives she evokes suggest a wide emotional range. We are not meant to know exactly what takes place in these lives, but we are invited into their private spaces, and we share an implied intimacy with many of them. Ojih Odutola allows us to peek, but not pry, into the lives of those who occupy her personal firmament. The artist establishes a compassionate confrontation between viewer and subject through the use of scale and through her extraordinary mark-making technique that draws us close to her surfaces. Many of the drawings are life-sized, some even full length. This reinforces an uncanny sense that we share a space with her subjects; it also establishes an equivalence between viewer and subject.

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SUMMER EVENTS

Toyin Ojih Odutola, Surveying the Family Seat, 2017, pastel, charcoal, and pencil on paper. Courtesy of the artist and Jack Shainman Gallery, New York.

June 23 ∂ Exhibition Opening Events with Artist Toyin Ojih Odutola Free and open to all. ▷4–7pm Artist Gallery Talk Join us for an informal introduction to the exhibition with the artist. ▷4–5pm Reception Explore the exhibition, meet the artist, and enjoy light refreshments. Wine for 21+ with state ID. ▷5–7pm

July 11 ∂ Workshop: Tapping into Your Write Brain: A Workshop for the Creatively Inclined In her exhibition The Firmament, Toyin Ojih Odutola presents an interconnected series of fictional portraits chronicling the lives of two aristocratic Nigerian families. This dynamic workshop fuses an exploration of Ojih Odutola’s work with a fun and meaningful creative-writing exercise using thematic prompts. All writing levels are welcome. Leave all selfdoubt at the door. Facilitated by a Hood staff member and Joni B. Cole, founder of the Writer’s Center of White River Junction. Free and open to all. Space is limited. Register by July 9 through the Hood Museum of Art’s online calendar of events and programs. ▷6–8pm

26 ∂ Sip and Sketch Drop in and sketch from works by Toyin Ojih Odutola, whose signature drawing technique will inspire experimentation. A range of drawing materials will be provided, and instruction is available. Wine and beer for 21+ with valid state ID. Nonalcoholic refreshments also provided.

Free and open to all. Walk-ins welcome. ▷7–9pm

August 30 ∂ Hood Downtown Celebration!

Kick off the last weekend of Hood Downtown with live music and refreshments as we begin the countdown to the opening of the newly renovated Hood Museum of Art. Remarks at 6pm. ▷6–8pm

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SUMMER EVENTS

HOPKINS CENTER EVENTS

Compagnia de’ Colombari

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

June 8 ∂ Dartmouth College Glee Club Morton Subotnick

Commencement Concert ▷Spaulding Auditorium, 9:30pm

22 ∂ Morton Subotnick: Crowds and Power and Silver Apples of the Moon Synthesizer trailblazer Subotnick performs two original works that bookend 50 years of electronics in music: Silver Apples of the Moon (1967), the first electronic music composition commissioned for a recording and an

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influence for generations of musicians; and Crowds and Power (2017), a media tone poem for voice, electronic sound, and live imagery. With soprano Joan La Barbara and artist Lillevan. ▷Loew Auditorium, 7pm

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23 ∂ Vessels and Bellows—Works for Organ and Electronics ▷Spaulding Auditorium, 7pm 25 ∂ Public Talk: Merchant Today ▷Top of the Hop, 5pm

Mark Morris Dance Group

26–28 ∂ Compagnia de’ Colombari: Shakespeare’s The Merchant of Venice ▷BEMA, 8pm

27 ∂ Gina Adams: Its Honor Is Hereby Pledged Combining performance with textile art made from antique quilts, Adams (summer-term Artist-in-Residence for the Department of Studio Art) revisits broken treaties between the United States and Native American tribes. ▷Hopkins Center Plaza, 6:30pm 28 ∂ Public Talk: The Sixties ▷Top of the Hop, 7pm 28–30 ∂ Mark Morris Dance Group: Pepperland Live musicians—including horns and a theremin—perform Ethan Iverson’s arrangements of selected Sgt. Pepper songs plus Iverson originals inspired by the blues, jazz, music hall, and raga styles that made the album such an eclectic delight. ▷The Moore Theater, 8pm

29 ∂ Artist Talk: Ethan Iverson, Composer ▷Top of the Hop, 7pm 30 ∂ MMDG Dance Master Class Members of Mark Morris Dance Group teach this intermediate-level modern class, including choreography from Pepperland. Ages 16+. Bare feet, comfortable clothes. ▷Straus Dance Studio, 12pm SUMMER 2018 • HERE IN H ANOVER

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HAPPENINGS: SUMMER 2018 JUNE ∂ JULY ∂ AUGUST

Air Works features interactive exhibits and specially designed engineering tinkering activities that examine the properties of air and explore the science behind controlling and using this invisible substance in our everyday lives.

Through September 3 Exhibit: Air Works

June 9, 24, 29, July 4, 9, 14, 19, 24, 29, August 3, 8, 13, 23, 28 Lab Coat Investigations

Ongoing Exhibit: Bubbles: Science in Soap

▷3pm

June 3, 23, July 3, 8, 13, 18, 23, 28, August 2, 7, 12, 17, 22, 27 Color Mixing

June 10, 25, 30, July 5, 10, 15, 20, 25, 30, August 9, 14, 19, 24, 29 Straw Rockets ▷11am

▷11am

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

June 3, 23, 28, July 3, 8, 13, 18, 23, 28, August 2, 7, 12, 17, 22, 27 Mirror, Mirror

▷3pm

▷3pm

June 9, 24, 29, July 4, 9, 14, 19, 24, 29, August 3, 8, 13, 23, 28 Microscopic Investigations ▷11am

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June 10, 25, 30, July 5, 10, 15, 20, 25, 30, August 9, 14, 19, 24, 29 Fossils: Evidence of the Past

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June 16, 26, July 1, 6, 11, 16, 26, 31, August 5, 10, 15, 20, 25, 30 Skulls ▷11am

June 16, 26, July 1, 6, 11, 16, 26, 31, August 5, 10, 15, 20, 25, 30 Sound Science ▷3pm

June 17, 27, July 2, 12, 17, 22, 27, August 1, 6, 11, 16, 21, 26, 31 Hoopster Gliders ▷11am

July 7 Sun-Earth Day Discover the science behind the sun and our planet! ▷11am

July 14 Kids Explain the World ▷11am

July 21 Insect Safari ▷11am

August 4 Up Up and Away: Explorations in Air ▷11am

August 18 Super Science Day: Microworlds— Investigation of the Very Small ▷10:30am

Howe Library 13 South Street Hanover, NH (603) 643-4120 www.howelibrary.org June 7 I Haven’t Poisoned Anyone Yet! (that I know of): An Update for the Home Cook ▷7pm

June 24 Recycled Band with Aaron Jones ▷2–4pm

June 25–July 30, Mondays Story Stop ▷10:30am

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HAPPENINGS

June 26–July 31, Tuesdays Music and Movement ▷10:30am

June 26 Island Time Steel Band ▷7pm

June 27 Magician BJ Hickman ▷10:30am

June 28–August 2, Thursdays Spanish Playgroup ▷10:30am

June 29–August 3, Fridays Playgroup ▷10am

July 11 Michael Menes, Juggler ▷Ray School, 10:30am

July 18 Jon Gailmor, Musician ▷Ray School, 10:30am

July 25 Robert Clarke, Magician ▷Ray School, 10:30am

July 26 Sue Anne Bottomley – Traveling Sketch Book in Hand ▷7pm

August 1 Lindsay and Her Puppet Pals ▷Ray School, 10:30am

August 2 Hampstead Stage ▷3pm

August 9 Jay Craven: My Life, So Far, With Howard ▷6:30pm

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Enfield Shaker Museum 447 NH Rout 4A Enfield, NH (603) 632-4346 www.shakermuseum.org June 3 Planning and Planting a Container Garden ▷2–4pm

June 5 Tuesday Tour: The Shakers at Enfield and Canterbury: Similarities and Differences ▷1pm

June 10, August 25 Natural Dye Workshop ▷10am–5pm

June 10 Shaker for a Day: Broom Making ▷1–4pm

June 12 Tuesday Tour: Behind the Scenes Tour: In the Collection ▷1pm

June 24 Shaker for a Day: Dairy Day ▷1–4pm

July 3, August 7, 28 Shaker Herb Garden Stroll ▷11am–12pm

July 4 Patriotic Sing-Along and Pie Sale ▷11am

July 8 Shaker for a Day: Shaker Architecture and Woodworking

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July 17 Tuesday Tour: Mary Dyer vs. the Shakers: A Four-Decade Legal Odyssey ▷1pm

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ADVERTISERS INDEX 37 Central Clothiers 60 AboutFace Skin Therapy 16 Alice Williams Interiors 63 Amy Tuller Dietitian 89 Andrew Pearce Bowls 62 Annemarie Schmidt European Face and Body Studio 29 Baker Orthodontics 16 Belletetes 44 Bensonwood 8 Bentleys 65 Big Green Real Estate 77 Blood’s Catering & Party Rentals 64 Blue Sparrow Kitchen 28 Cabinetry Concepts & Surface Solutions 53 Caldwell Law 62 Candela 93 Canoe Club 52 Carpenter & Main 54 Carpet King & Tile 82 Charter Trust Company 17 Circus Smirkus 5 Clear Choice MD Urgent Care 43 Crossroads Academy 91 Crown Point Cabinetry 13 DHMC Dermatology 93 DRM 89 Denise Dame Realtor 88 Designer Gold 21 Donald J. Neely, DMD 91 Dorr Mill Store 70 Dowds’ Country Inn & Event Center Back cover Dutille’s Jewelry Design Studio 84 Elevation Clothing 64 Estes & Gallup 42 Fore U Golf 95 Four Seasons Sotheby’s International Realty 9 G.R. Porter & Sons 50 Gilberte Interiors 7 Hanover Chamber of Commerce 28 Hanover Country Club 50 Hanover Inn 37 Hanover Terrace Health Center 82 Hazen Hill Construction 48 Hill Opticians 76 Hood Museum 71 Indigo 89 JMH Wealth Management 37 James Predmore, DDS 83 Jancewicz & Son 19 Jeff Wilmot Painting 76 Junction Frame Shop 71 Just Kids Pediatric Dentistry 11 Kendal at Hanover 49 Killdeer Farm 54

Lady P’s Boutique 52 Landshapes 40 LaValley Building Supply 33 Lawn Master of Vermont 32 League of NH Craftsmen 55 Ledyard National Bank 51 Lemon Tree Gifts of Hanover 55 LindeMac Real Estate Inside back cover Little Istanbul 43 Lou’s Restaurant & Bakery 55 Lyme Road Dental 4 MB Pro Landscape 87 Martha Diebold Real Estate Inside front cover Matt Brown Fine Art 52 Montshire Museum of Science 27 Mountain Valley Treatment Center 61 NCCT 31 NT Ferro Estate & Custom Jewelers 41 & 65 Nefertiti Nails 95 Noodle Station 42 Northcape Design Build 69 Northern Motorsport 94 Norwich Regional Animal Hospital 32 Norwich Wines & Spirits 41 Peraza Dermatology Group 3 PowerHouse Mall 63 Ramuntos 53 Randall T. Mudge & Associates 60 Relax & Co 53 River Road Vet Clinic 31 Riverlight Builders 92 Roger A. Phillips, DMD 75 Rosanna Eubank LLC 92 Snyder Donegan Real Estate 6 Solaflect 85 Summercourt Dental 25 Superior Paving 2 Terrace Communities 61 The Aloha Foundation 27 The Carriage Shed 15 The Gilded Edge 54 The Lyme Inn 83 The Masiello Group 25 The Quechee Club 70 The Quechee Inn at Marshland Farm 39 The Ultimate Bath Store 10 The Woodstock Gallery 65 Timberpeg 39 Upper Valley Haven 92 Valley Floors 85 Village Pizza and Grill 84 WISE 77 Wells Fargo Advisors 1 We’re Makin’ Waves 54 & 75 Woodstock Chamber of Commerce 65 Woodstock Inn & Resort 49

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

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H A N OV E R TA L K S BY

Mike Morin

A chat with

Joanne M.Conroy, MD

CEO and President of Dartmouth-Hitchcock and Dartmouth-Hitchcock Health What’s it like returning to lead Dartmouth-Hitchcock after earning a degree from Dartmouth College in 1977?

One of my fondest memories at Dartmouth was my experience working as a chef in the college dining room as part of a work-study program. I had previous experience in cooking, so I was one of only a few students who worked in the kitchen. It taught me great skills that I still use today in working alongside people from all walks of life and valuing their individual contributions to the organization, their perspectives, and the new ideas that everyone in an organization contributes to move us in the right direction.

After digesting many of the 7,000 employee engagement surveys in 2017, what have been your priorities to improve employee as well as patient engagement?

We decided to focus on a number of priorities: Staffing levels: What are the retention and recruitment issues we need to work on?

Leadership confidence: Is leadership present and do employees know who our leaders are?

Defining who we are: How can we better leverage our mission, vison, and values, making them real and relevant to all team members?

Pay and rewards: Creating transparent pay and benefit programs and establishing career opportunities.

How do you plan to work with leaders in Concord to help New Hampshire citizens become healthier?

It’s important to engage with leaders and keep the issues that are highly impacting our population—which is rapidly aging—at the top of their priorities. In that way we can support them in both decisionmaking and legislative priorities by providing the appropriate background to make smart decisions around such issues as health care, workforce development, and housing affordability, to name a few.

At the end of the day, we at D-H, along with every hospital in the state, want the same thing as our legislators—to do what is best for New Hampshire.

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What Upper Valley activities do you enjoy when you unplug from the job for a while?

This past winter I enjoyed some of the outdoor activities this area offers. I enjoy snowboarding and downhill skiing, so it was nice to have it be so accessible and to stay active. It is also wonderful to be able to look out my windows and enjoy how beautiful our mountains are during the winter months. I am glad I can go for some hikes and play golf, which is one of my favorite ways to relax. H

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