Here in Hanover - Winter 2012

HANOVER Here In

WINTER 2012-2013

VOLUME 17, NO. 4

$4.95

and neighboring communities

The NEW Hanover Inn Part 2

Winter

Joy The Tradition of

Dartmouth Hockey Enjoy an

après-ski dinner

CONTENTS

Features

8

38 48 72

38

Ski Like a Girl

by Lisa Densmore The right program can boost your skills.

Dartmouth College Hockey

by Mark Dantos 107 years old and going strong.

The New Hanover Inn, Part 2

by Mary Gow Twenty-first century meets tradition.

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72

44

Holiday Gift Guide

31

Fine local shopping and dining.

Departments 13 Editor’s Note 14 Contributors 16 Online Exclusives 18 Good Stuff

69 Good Neighbors

Try eco-friendly gift wrap.

by Meredith Joan Angwin Volunteer fire departments of the Upper Valley.

20 Holiday Cheer

85 Smart Cooking

Toast the season with warm punch recipes.

22 Around & About

by Cassie Horner

by Nancy Fontaine Dr. Ira Byock and the best care possible.

79

20

Community

by Susan Nye An après-ski celebration.

93 Living Well

31 Seasonal Views

Wreaths create a welcoming entryway.

by Katherine P. Cox Dr. Andre Berger’s anti-aging prescription.

35 Great Grapes

97 Money Matters

57 Shop Talk

100 Happenings

by Linda Thompson-Ditch Choose the right wine for your celebration.

by Elizabeth Kelsey Jeremy Hebert, on tap at the Norwich Inn.

63 Great Ideas

by Mark Aiken Meet Mark Miller, the antique ski guy.

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by Brian Doyle Giving back has its rewards.

A calendar of events.

108 The Hood & The Hop

Arts and entertainment at Dartmouth.

112 Hanover Talks

by Mark Dantos Jake Blum of Systems Plus.

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HANOVER Here In

and neighboring communities

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

www.mountainviewpublishing.com Publishers

Bob Frisch Cheryl Frisch •

Executive Editor

Deborah Thompson • Associate Editor

Kristy Erickson • Copy Editor

Elaine Ambrose • Creative Director

Ellen Klempner-Beguin • Art Director

Brad Wuorinen •

Ad Design

Hutchens Media, LLC • Web Design

Ryan Frisch • Advertising

Bob Frisch KEEP US POSTED. Here in Hanover wants to hear from readers. Correspondence may be addressed to: Letters to the Editor, Here in Hanover, 135 Lyme Road, Hanover, NH 03755. Or e-mail us at: dthompson@ mountainviewpublishing.biz. Advertising inquires may be made by e-mail to rcfrisch1@ comcast.net. Here in Hanover is published quarterly by Mountain View Publishing, LLC ©2012. 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

IAN RAYMOND

Winter Joy Another holiday season of comfort and joy has arrived, and we’re celebrating with warm punch recipes (page 20) and beautiful wreaths to adorn your front door (page 31).

Peter Rutledge of Norwich Wines reveals his favorite beverage choices to share with friends and family (page 35). Whether you prefer sparkling wines, reds, or whites, Peter steers you in the right direction with some reasonably priced selections.

The winter sports scene is heating up, and Mark Dantos takes us inside the long and storied tradition of Dartmouth Hockey (page 48). Follow the team from the 1905–06 season, which was played on the school’s first outdoor rink, right up to today.

Many area residents can’t wait to hit the slopes, and Lisa Densmore shares tips for improving your skiing skills on page 38. She also gives pointers on choosing the right equipment, so be sure to read her expert advice before heading out. In an interesting twist on skis, Orford native Mark Miller—known as the “antique ski guy”—gives us a peek inside his collection of old wooden skis, snowshoes, and ice skates (page 63). Besides being captured by the charm of the objects themselves, Mark is just as enthralled with the story behind each item he collects.

During the hustle and bustle of the holiday shopping season, take a break and enjoy the stories within our pages. While you’re at it, make it easy on yourself and give everyone on your gift list a subscription to Here in Hanover. Each recipient will remember your thoughtfulness every time a new issue is delivered. Simply send a check for $19.95 to Here in Hanover, 35 Lyme Road, Hanover, NH 03755, or visit our website at www.mountain viewpublishing.com and conveniently pay online with PayPal. The rest of the staff and I hope you have a wonderful winter, and we wish you a happy, blessed holiday season. Enjoy! •

Deborah Thompson Executive Editor dthompson@mountainviewpublishing.biz

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C O N T R I B U TO R S

Meredith Angwin

Lisa Densmore

Meredith lives in Wilder, Vermont. She is a physical chemist and formerly a project manager in the nuclear group at the Electric Power Research Institute. For many years, she owned a consulting company that advised electric utilities on corrosion control. Now, she writes about a wide variety of subjects and is active in energy issues. Meredith and George have been married for 47 years and have two children and two grandchildren.

A three-time Emmy-winning television producer and host, Lisa Densmore has been a familiar face around New England for her work on PBS and for various sports and outdoor networks.

An accomplished writer and photographer, she contributes regularly to over 30 regional and national magazines on various backcountry, adventure travel, nature, and wildlife topics. She has written seven books, including Best Hikes with Dogs: New Hampshire and Vermont and Hiking the Green Mountains. She also blogs and vlogs regularly for AudubonGuides.com.

Mark is an Upper Valley native who is happy to have returned. He is a graduate of Colby College in Maine and was a journalist for McGraw-Hill Companies in Washington, DC. He also worked in advertising and operated his family’s business from Boston. Currently, Mark is a member of the Dartmouth College Development Office and lives in Lebanon.

Mark Dantos

Brian Doyle

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

Cassie Horner

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In his former life, Brian was the head sailing coach for Dartmouth College and the US Olympic Developmental Coach for the US Sailing Association.

After leading the team to a national championship and winning an ISAF World Sailing Championship as a competitor, he decided to put his degree from Brown University to work as a personal financial advisor. Brian won the Albert Gallatin award in 2007 from A.G. Edwards and is now a first vice president with Wells Fargo Advisors.

He lives with his wife Marianne and three children in Hanover.

Food has been a central part of Linda’s life since she watched her grandmother create magical dishes in her Missouri farmhouse kitchen. As a freelance writer focusing on food and wine, her work has appeared in the Boston Globe, Dallas Morning News, Concord Monitor, Hippo, Better Nutrition, Great Life, and Let’s Live.

Linda Thompson-Ditch

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GOOD STUFF

gift it

Green

Try wrapping the eco-friendly way Make your gift giving green this year with reusable wrapping products from Gift it Green. These gift boxes are environmentally friendly, and you’ll never have to use scissors and tape again! Gift it Green products are a smart alternative to traditional gift-wrapping paper, bags, and boxes, which contribute to four million tons of trash in the US each year. The product can be passed on multiple times and may be spot cleaned if necessary. The fabric boxes are available in small, medium, and large sizes, and they fold flat for easy storage. There are plenty of chic designs from which to choose, including Cupcake Bliss, Wildflowers, It’s a Hoot (little owls), and Green Christmas—something for every celebration! Gift boxes start at $14 and are available at www.giftitgreen.com. •

A fact on the company website says it all:

“If every American family wrapped just three presents with reusable materials, it would save enough paper to cover 45,000 football fields.”

PHOTOS BY MICHAEL FORTNER

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E AT S M A RT

holiday cheer Warm Cranberry Punch ▷ Serves 8–10

1 cup fresh or frozen cranberries 1 bottle (48 oz) cranberry juice cocktail 4–6 cinnamon sticks 2 bottles (750 ml) fruity dry red wine, such as Gamay Beaujolais 2–4 Tbsp lemon juice, to taste

¼–½ cup sugar About ¾ cup orange-flavor liqueur such as Cointreau or triple sec (optional) Garnish: cranberries, orange slices, and cinnamon sticks

1

Sort cranberries, discarding bruised fruit. Rinse berries and put in a large saucepan. Add cranberry juice cocktail and cinnamon sticks. Bring to a boil over high heat; cover and simmer on low heat to blend flavors, about 20 minutes.

2 3

Add wine, lemon juice, and ¼ to ½ cup sugar, to taste. Heat until steaming, 5 to 8 minutes; do not boil.

Add orange liqueur. Keep punch warm over lowest heat and ladle into cups or stemmed glasses. Garnish each drink with cranberries, an orange slice, and a cinnamon stick.

Note: For a nonalcoholic punch, replace red wine with apple juice and omit liqueur.

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Orange Champagne Punch ▷ Serves 6–8

1 orange, for garnish 3 oranges, room temperature

½ cup sugar 1 bottle (750 ml) Champagne, chilled

¾ cup vodka, chilled Garnish: cinnamon sticks and orange slices studded with cloves

1

For garnish, stud one orange with a few evenly spaced lines of cloves (see photo). Cut into slices.

2

Juice the three remaining oranges and strain pulp (you should have ¾ cup juice).

Set aside.

3

Heat sugar and ½ cup water in a small saucepan over medium-high heat, stirring until sugar has dissolved. Bring to a boil.

Remove from heat. Let syrup cool completely, about 2 hours.

4

Pour Champagne, vodka, orange juice, and syrup into a punch bowl; stir. Serve glasses of punch garnished with an orange slice and a cinnamon stick.

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AROUND & ABOUT

By Cassie Horner

E

Lyme Christmas Pageant

•

very year since 1948 except one, the Lyme Christmas Pageant has been bringing people together in the spirit of the season at the Lyme Congregational Church. This year, the festivities are set for Saturday, December 8 at 7:30pm and Sunday, December 9 at 4:30pm (the dress rehearsal on Friday, December 7 at 7pm is also open to the public). There is no admission but donations are requested.

“The pageant is a combination of church and community,” says producer Abbe Murphy. “Everybody is welcome to take part.”

There are no speaking roles on stage; a choir in the balcony and the narrator tell the story. One of the highlights of the event is the Angel Dancers on the stage. Comprised of girls in the sixth, seventh, and eighth grades, the group enacts the story. “It is beautiful in the darkened room with the white-robed angels holding candles,” Murphy says. “This is something kids in the Lyme school look forward to for years, especially the girls who become eligible to be angels in sixth grade.” There are also actors on stage who act out the words of the narrator.

Lyme Christmas Pageant Saturday, December 8 • 7:30pm Sunday, December 9 • 4:30pm Lyme Congregational Church Lyme, NH

Photos by Jim Mauchly, Mountain Graphics 22

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The first pageant, 64 years ago, came about when a group of mothers developed it as a way to address their concerns that their children didn’t appreciate the true meaning of Christmas. “They were worried Christmas was lost in commercialism,” says Murphy.

Louise Brown was the first choreographer, drawing on her background as a dancer in New York City. “Back in those days, there were not the dance opportunities in the Upper Valley there are today,” Murphy says. “She was starting from scratch.” There was also not the access to music on CDs and other formats we take for granted. The dancers had to learn by counting everything out.

The pageant was cancelled only once in 1951 when the power went out. That makes the Lyme Christmas Pageant a true Upper Valley tradition. •

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A RO U N D & A B O U T

Willem Lange Performs Dickens

F

recalls. “The old professor had found a prompter’s script for his performances. It is a gold mine, and that is what I use, too.”

Over the years, Lange has perfected his style. “I know it by heart, and I can have real fun with the parts I especially like. Dickens can be quite funny.”

Lange, who lived until a few years ago in the Upper Valley, is also well known as an author. He has a new children’s book, The WhiteFooted Mouse, published just in time for the holidays.

“It is adapted from a story

I wrote years ago about a mouse in a hunting camp,” Lange says. “It’s a lesson for kids about sportsmanship.

And it’s illustrated

by Bert Dodson.”

The story begins with the boy who is the center of the book explaining that he has the best dad a kid could have. With that established at the beginning, the lesson of the

•

or 50 years, an old professor at the college Willem Lange attended performed an annual reading of Charles Dickens’ A Christmas Carol. Lange determined that he wanted to continue the tradition, and for 37 years, he has been doing his own dramatic reading of the classic at St. Thomas Episcopal Church in Hanover.

This year, mark your calendars for Saturday, December 22 at 7pm. Admission is by donation and the money benefits the Upper Valley Haven.

“I first performed A Christmas Carol in 1975,” Lange

tale spins out as the father instructs his son about not shooting any animal you would not eat. The lesson applies nicely to the porcupine and other creatures they see, but grinds to a halt over the question of whether to trap the mouse in the silverware drawer.

Lange will be reading and signing books at the Norwich Bookstore on December 6.

For more information about Lange, visit www.willem lange.com. •

A Reading of Charles Dickens’ A Christmas Carol Saturday, December 22 • 7pm St. Thomas Episcopal Church Hanover, NH Admission is by donation

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“I know (A Christmas Carol) by heart, and I can have real fun with the parts I especially like. Dickens can be quite funny.”

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A RO U N D & A B O U T

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Opposite: Devotion in the Ocean.

Beguiled by the Wild: Charley Harper (1922–2007) was known for his unique, highly stylized wildlife prints, posters, and book illustrations, working in what he called “minimal realism.”

His style has been contrasted to the realism of John James Audubon. Beginning December 1, the exhibit, Beguiled by the Wild: The Art of Charley Harper, opens at the Montshire Museum of Science in Norwich. It runs through February 3, 2013.

“His art is very whimsical and fun, and all about nature,” says Beth Krusi, director

•

The Art of Charley Harper

Beguiled by the Wild: The Art of Charley Harper Through February 3, 2013 Montshire Museum of Science Norwich, VT

Blue Jay Bathing.

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A RO U N D & A B O U T

Ladybug Lovers.

of marketing and communications. “The really fun part is we are working with the folks at the Center for Cartoon Studies in White River Junction who are doing a side-by-side exhibit at the Montshire based on Charley’s work. This working together by two Upper Valley

Dam Diligent.

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nonprofits is a wonderful intersection of nature, science, and art. And it is an exhibit any age can relate to.”

Beguiled by the Wild: The Art of Charley Harper was created by the Virginia Living Museum. Development of the exhibition was supported by the Virginia Commission for the Arts, the National Endowment for the Arts, and the Newport News Arts Commission. It is comprised of 23 serigraphs, the medium Harper was best known for, and is complemented by hands-on art activities, including tangrams, a large puzzle, and rubbing stations.

“We’re so pleased to be hosting this exhibition here at the Montshire,” says exhibits director Bob Raiselis. “Even museum visitors who don’t know about Charley Harper will recognize and appreciate his iconic style. His is a unique interpretation of the natural world, and his art has inspired countless artists and graphic designers.”

For more information, visit www. montshire.org or call (802) 649-2200. • W I N T E R 2 0 1 2 - 2 0 1 3 • H E R E I N H A N OV E R

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SEASONAL VIEWS

Welcome home for the holidays W I N T E R 2012-2013 • H E R E I N H A N OV E R

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Create a warm welcome Whether your entryway is rustic or grand, whether it opens into a farmhouse, chalet, or apartment, one thing’s for sure—it’s what family and friends see first when they come calling at holiday time.

Seasonal decorations can be as simple as a fresh balsam wreath, or you can “theme” your décor, like our sled and ice skates shown here.

Your doorway is an invitation to the warmth and fellowship to be found within. Frame it with a string of tiny, clear lights. Their warmth and elegance will spread cheer and help dispel the dark of December.

If you have a porch, consider decorating a bench with pinecones and garland, or a bowl of big, brightly colored ornaments. A seasonal welcome mat and stair railings wrapped in simple garlands and berries look charming and invite your guests to come in and create memories.

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W I N T E R 2012-2013 • H E R E I N H A N OV E R

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“Symbolizing eternal hope, the wreath goes ’round and ’round, and where it starts or ends cannot be found.”

—Anonymous

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G R E AT G R A P E S

Holiday Wines Choose the right bottle for your celebration

By Linda A. Thompson-Ditch

’Tis the season for cheerful gatherings of friends and family—the perfect time for a lovely bottle of wine. Peter Rutledge of Norwich Wines has some suggestions to help make your season jolly. »

WINTER 2012-2013 • H E R E I N H A N OV E R

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G R E AT G R A P E S

Holiday celebrations are made even more festive when you pop the cork on a sparkling wine. While most people think of Champagne, Rutledge notes there are a number of sparkling varieties available in just about every price range. He says, “These days, the world of sparkling wines to most people seems to be limited to simple, inexpensive Prosecco or big name, $40-plus Champagnes. While there are certainly many nice examples of each of these, there is also a tremendous range of outstanding, quality celebratory bubbles in between these two extremes.”

Rutledge recommends Schramsberg Blanc de Noirs, Blanc de Blancs, and Brut Rose. Schramsberg makes California sparkling wines in the true Methode Champenoise, which means the wine is fermented in the bottle instead of a large vat. All of their sparklers are priced in the low $30 range. “My favorite is their Blanc de Noirs, which is crisp and bright with a tiny bead of delicate bubbles, but the Blanc de Blancs and Brut Rose are excellent as well,” Rutledge adds.

For a less-expensive option, Rutledge recommends Basca and Naveran, two Cavas from Spain. Both cost around $15.

He says, “Since they too use the true Methode Champenoise, these Cavas have toasty, yeasty flavors very much like more expensive Champagnes.”

Holiday Reds Is it possible to become bored with red wine? Rutledge thinks so. He explains, “While everyone has their own favorites in red wines, many people seem more and more bored with the full-bodied, high-alcohol wines we have all tried so many times.”

To combat that boredom, Rutledge recommends La Mondianese Grignolino from Italy’s Piedmont region. He describes this wine as having a vibrant acidity that pairs well with many foods.

“Don’t be fooled by the very light color, 36

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•

Festive Sparklers

Mulled Wine

Just as sangria becomes popular in summertime, winter’s chill turns wine lovers toward mulled wine. A batch of this warm, spicy, wine-based beverage is perfect for holiday parties and family celebrations. Santa may also appreciate a mug full to keep him warm on his long night of travel. ▷ Serves 8 2 clementines, peeled and juiced (or 1 large orange; save peels from citrus fruits) 1 cup sugar 2 bottles dry red wine 1 lemon, peeled

1 lime, peeled 4 cinnamon sticks 12 whole cloves 1 whole vanilla bean, halved lengthwise ¼ cup brandy (optional)

In a large pot, combine the clementine juice, sugar, and just enough wine to cover the sugar. Bring to a boil, stirring to dissolve the sugar. Then add the lemon, lime, and clementine peels, cinnamon sticks, cloves, vanilla bean, optional brandy, and the rest of the wine. Simmer for 20 minutes, but be sure not to allow the mixture to boil or you will cook off the alcohol. Serve warm in mugs garnished with cinnamon sticks.

Winter Whites If white wine is your preference, Rutledge suggests exploring those made from Austria’s Gruner Veltliner grape.

However, stay away from the inexpensive ones with unimpressive flavors. He enjoys the ones from the southern Austrian region, which have more in common with wines from Northern Italy.

Rutledge says, “To see what the grape can be at its best, look for Steininger’s barrel-aged Grand Cru (approximately $25) or Anton Bauer’s single-vineyard Rosenberg (around $20), and you will find dry wines with a tremendous bal-

ance of minerality and acidity but with much more body and richness than you may have found in $10 versions.”

Celebration Port For something a little different, try a glass of port for the holidays. Port originates from Douro Valley in Portugal and is a red wine that has been fortified with a distilled spirit. Its sweetness is why this beverage is often served as a pleasant dessert wine.

Rutledge suggests a Tawny Port, so named because of its golden-brown color. He recommends those aged in oak barrels for at least 10 years, since they will be a bit lighter than, and not as sweet as, ruby or vintage ports. He says there are a number of good port producers, but he likes the ones from Grahams and Taylor Fladgate, both of which are in the $30 price range. •

•

as the wine has plenty of flavor to handle spices, meats, even garlic,” he says.

However, if rich, full-bodied wines are what you desire, Rutledge suggests an old-world style Malbec from France.

Good choices would be Clos la Coutale or Chateau Haut-Montplaisir from the Cahors region, both priced at around $15. He describes these wines as “showing off the grape’s deep, inky color that led the wine to be referred to historically as ‘the black wine of Cahors.’”

Norwich Wines and Spirits Elm Street Norwich, VT (802) 649-1970 W I N T E R 2012-2013 • H E R E I N H A N OV E R

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STORY BY LISA DENSMORE

PHOTOS BY JACK BALLARD

SKI LIKE A girl The right program can boost your skills

T

he woman had absurdly big hair for a winter day on a chairlift. Helmetless, her red curls seemed to burst from her head like rays of the sun that couldn’t climb into the sky fast enough on that frigid winter morning. As we bumped past the first lift tower, she started unscrewing the grip from her ski pole. I watched with curiosity, as I had never seen a ski pole grip unscrew before. When it was free, she tipped the shaft of the pole to her lips and took a good swig. »

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Author Lisa Densmore carves a smooth turn.

Opposite: Lisa helps women improve their skiing during a Women’s Discovery Camp at Sugarbush in Warren, Vermont.

Photo by Sandy Macys.

W I N T E R 2012-2013 • H E R E I N H A N OV E R

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Having good hand position and looking ahead helps give women (and men) more rhythm on steep slopes and uneven snow conditions.

A graceful female skier with lots of rhythm in her turns needs to be strong and athletic too, but mentally, she strives to be smooth rather than powerful.

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“It’s my brave blood,” she explained, screwing the grip back on her pole. “What’s in there?” I asked. “Schnapps,” she replied, “I always need a little something before I take a ski lesson.” I assured her, “I don’t think you’ll need that. It’s just us girls today.”

Skiing in a girls-only group is the numberone reason women sign up for women’s ski clinics. Both men and women want to handle increasingly challenging slopes and conditions with aplomb, but women approach improvement differently. They want to ski with more grace and rhythm. Men might want to put more rhythm into their skiing, too, but they strive to look stronger and more athletic in their turns. These are generalities, of course. A graceful female skier with lots of rhythm in her turns needs to be strong and athletic too, but mentally, she strives to be smooth rather than powerful.

I know this because I’ve taught more than

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5,000 women how to ski better—at least that’s when I stopped counting. Since 1991, I’ve hosted women’s ski clinics all over the United States, some for a day, others for three days or longer. Though only one gal in 5,000 drank schnapps from her ski pole, I’ve found most women share similar mental hang-ups, errors in their technique, and problems with their gear that hinder their ability to ski better.

The “Sitting Back” Syndrome When confronted with monstrous moguls or a vertical pitch, most women feel a moment of weakness, and then try to either traverse their way out of trouble or slowly inch their way down the hill. Anxiety makes them timid, so they hold back, which in turn makes them sit back on their skis, an unstable position. The situation is exacerbated by the fact that a woman’s center of gravity is lower (in the hip area) and farther back than a man’s

(in the shoulder area), so women tend to sit back more than men do even on easier terrain.

Their hand position doesn’t help. Because women tend to have weaker upper bodies than men, they tend to keep their hands too low, down by their hips rather than forward at belly button height and a little wider than their waist. Low hands also lead to skiing “in the back seat.”

To put their hands in the right position, I tell women to pretend they are holding a tray of hot drinks as they ski; however, the tray analogy wasn’t how I initially explained what to do with one’s hands. The first time I taught a women’s ski clinic, thinking myself clever, I told the eight women in my group to keep their hands higher than their belt, but lower than their boobs. “But what if my boobs are lower than my belt?” chimed

one feisty older gal. It wasn’t something she would have said in mixed company.

Girls’ Day Out Another reason women thrive in women’s ski clinics is because it’s a girls’ day out. Without the male/female social dynamic, gals relax more. They enjoy the camaraderie, ask more questions, and push themselves harder because they aren’t worried about impressing guys in the group or being embarrassed in front of them. It’s a noncompetitive, nurturing environment.

Most ski areas now offer a special women’s ski clinic or camp, regular women’s ski days, or both. The cost can range from free to more than $1,000, depending on the location, the length of the program, and what’s included. Some programs are bare bones—meet with your W I N T E R 2012-2013 • H E R E I N H A N OV E R

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Gear for Gals Women’s ski gear comes in almost as many shapes and categories as unisex (men’s) gear. Here are some things to consider next time you head into a ski shop, assuming you do most of your skiing in New England.

How long should my skis be?

Your skis should reach your face, ideally between your chin and nose. When in doubt, go shorter.

How wide should my skis be?

Most versatile all-mountain skis are between 72 mm and 84 mm at the center, though you’ll also find skis up to 90 mm or fatter in this category.

When in doubt, go skinnier.

Given that most women are slightly knock-kneed (pronated), women tend to have an easier time rolling a narrower ski on edge. A fat ski can still make snappy turns if it has a small radius—15 meters or less.

What should I use in the bumps?

Look for a ski that is narrower in the tail.

I get nervous when my speed picks up. Are my skis to blame?

Yes, at least in part. Look for a ski that has a wood core and a little metal such as titanal inside, which helps absorb vibration. It’s the vibration coming up through your feet that makes you feel unstable as your speed picks up. In addition, the stronger and more physically fit you are, the better you can handle speed.

Does the weight of my skis matter?

Yes. You have to move your gear about three feet left or

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right with every turn. With lighter gear, you won’t fatigue as quickly. That said, if it’s too light, it will feel unstable as your speed picks up.

I’m an intermediate skier.

Can I turn an expert ski?

Yes. Most women’s skis are relatively soft flexing so very turnable. The more expert the skis are rated, the better they handle vibration. They often feel smoother yet livelier. If you feel stuck at a certain skiing ability, try upgrading your skis. It might be your skis that are holding you back.

How stiff should my boots be?

They should flex evenly but still support you. They should not collapse when you press against the tongues.

How do I know if my boots fit correctly?

The heel and ankle area is the most critical. For the best control and quickest response from your skis, be sure your heel doesn’t move when your boots are buckled. It’s okay to have space around your toes if your heel is held well.

Should I put in heel lifts or move my bindings forward?

Only as a last resort if you absolutely can’t get your weight forward, especially if you have women’s specific skis and boots. Women’s boots generally have some built-in heel lift. The manufacturer’s suggested mounting point on women’s skis generally takes into account a woman’s center of gravity. You’re better off getting a custom footbed that gives you the right amount of arch support and helps correct any leg alignment issues than adding a lift or moving the binding.

Look at the spaces between trees to judge your line and to make fluid turns in the glades.

instructor at the appointed time, ski in a group, and then depart. Other programs include lots of extras, such as meals, stretching and yoga classes, après-ski parties, massages, fashion shows, gear demos and discussions, video analysis, lodging, lift tickets, and so on. A women’s ski camp can be a welcome vacation, but if you really want to improve your skiing, the key component of any women’s program is the instruction.

Picking the Right Program

•

Check that your ski teacher is not only a topnotch female skier but also an experienced instructor. There are many great skiers who can’t teach. The group size should be limited to eight women or fewer to ensure you get individual attention. Ask whether there’s video analysis so you can get an accurate visual picture of your skiing.

It’s also important to use well-tuned skis and boots that are less than five years old, as modern ski technique depends on modern gear to work right. Some programs offer demo skis, which gives you a chance to try several different ski models to see what works best for you. And don’t forget to have fun! After all, if you’re not having fun, you can’t ski better. • For More Information Lisa will be hosting a “Give It a Try” Master’s Ski Racing Clinic at Wachusett Mountain Ski Area in Princeton, Massachusetts, on January 25 (visit www.nemasters.org). Women’s Discovery Camp at Sugarbush Resort in Warren, Vermont, will be March 11–13 (visit www.sugarbush.com).

A master’s world skiing champion and longtime New England skier, Lisa Densmore has hosted women’s ski clinics and worked as a consultant to ski manufacturers and resorts throughout the United States for more than 20 years. www.DensmoreDesigns.com W I N T E R 2012-2013 • H E R E I N H A N OV E R

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Holiday Gift Guide 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 wholemilk 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 ramuntospizza.com

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Fine Shopping and Dining.

Shop Local!

Essentials for Men Suits, jackets, sportswear, shoes, and accessories for the discriminating man—simply the best in New Hampshire and Vermont. We work hard to make and keep it that way!

3 Lebanon Street Hanover, NH (603) 643-6367

Main Street Kitchens

The Chocolate Shop Truly one of downtown Hanover’s treasured destinations, The Chocolate Shop brings together the fi nest selection of chocolates and confections from around the world.

Browse the extensive collection of artisan and classic pieces, single-origin and blended bars, classic candies, licorices, and much more.

Personalized care and complimentary gift wrapping are always available with every purchase.

Located inside the Hanover Park Building 3 Lebanon Street Hanover, NH (603) 643-9031 www.chocolatenow.com Mon–Thu 10am–6pm; Fri–Sat 10am–8pm; Sun 12:30–5pm

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Fun, Functional, and Affordable Housewares in the Heart of Hanover Make it your first stop!

Specialty retailer of gourmet cookware and gadgets. Many high quality, functional products for every room in the house.

Come in to see us soon!

24 South Main Street Hanover, NH (603) 643-9100 www.main-street-kitchens.com

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The J List Fine & Exuberant Clothing & Gifts Smart, stylish, fun, and well-edited, THE J LIST has clothing and gifts for the way we really live. We offer fabulous sweaters, tunics, tops, dresses, skirts, pants, sleepwear, jewelry, bags, scarves, and baby clothing that you won’t see everywhere. Personalized service, phone orders, wrapping, and shipping are our pleasure.

Norwich Square 289 Main Street Norwich, VT (802) 649-9000 facebook.com/thejlist Mon–Sat 10am–5:30pm Open Sundays between Thanksgiving and Christmas

Salubre Trattoria The Upper Valley’s Choice for Fresh Seafood!

Salubre Trattoria Urban Italian Restaurant—a patch of time and space to enjoy good food, wine, and the company of friends. Dinner served nightly at 5pm.

Lunch at Salubre offers fresh paninis featuring house-baked artisan bread, soups, and salads, every day but Sunday.

3 Lebanon Street Hanover, NH (603) 643-2007 www.SalubreHanover.com Lunch: Mon–Fri 11:30am Dinner: Open daily at 5pm

227 Mechanic Street Design Center For both residential and commercial projects, Cabinetry Concepts’ design professionals can help create more functional space for any home or commercial project and offer the widest variety of stock or custom cabinetry options, countertop materials, and cabinetry hardware. Surface Solutions showcases the newest materials from VogueBay and Artistic Tile to assist architects, designers, and homeowners to create fresh and innovative looks in porcelain, glass, marble, or natural stone for any surface. A fully stocked contractors’ warehouse offers Mapei setting materials, Wedi Shower Systems, and custom tile-cutting services.

Just off I-89, Exit 19 Lebanon, NH (603) 442-6740 www.cabinetryconceptsNH.com www.surfacesolutionsNH.com

Lou’s Restaurant & Bakery Local & Loving It Since 1947, Lou’s Restaurant and Bakery is proud to be a certified green restaurant with a focus on locally sourced food products. We offer traditional favorites along with innovative and delicious vegan and vegetarian specials. Seasonal holiday favorites include Linzer Torte, Authentic Stollen with Marzipan, European Holiday Cookies, Gingerbreads, and Yule Logs. Visit www. lousrestaurant.net for unique gifts and gift cards.

30 South Main Street Hanover, NH (603) 643-3321 www.lousrestaurant.net Mon–Fri 6am–3pm; Sat–Sun 7am–3pm Bakery open Mon–Sat until 5pm; Sun until 3pm W I N T E R 2012-2013 • H E R E I N H A N OV E R

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League of NH Craftsmen Retail Gallery and CraftStudies Program Visit our Gallery offering a stunning collection of unique and oneof-a-kind traditional and contemporary fine craft by top regional artisans and an extensive CraftStudies Program offering classes and workshops for children and adults.

13 Lebanon Street Hanover, NH (603) 643-5050 (Gallery) (603) 643-5384 (CraftStudies) www.craftstudies.org Mon–Sat 10am–5pm

game • set • mat A unique boutique in downtown Hanover offering the latest styles in tennis and yoga apparel for women and girls. We carry a large selection of yoga props and tennis accessories, sneakers, and bags. game set mat has everything you need to look good from the tennis court to the yoga mat.

15 South Main Street Hanover, NH (603) 277-9763 www.gamesetmat.com Mon–Sat 10am–5:30pm Sun 12–5pm

Dr. Sam’s Eyecare At Dr. Sam’s, we see it all the time: just the right frames can make folks feel great about how they look. So we’ve added top eyewear designers like Prada, Vera Wang, and Jhane Barnes.

And the prices look pretty great, too. (Gift certificates available.)

Straight talk. Better vision.

2 Dorrace Place Hanover, NH (603) 543-2020 www.drsamseyecare.com

Jesse’s Steaks, Seafood & Tavern Jesse’s Steaks, Seafood & Tavern has been an Upper Valley tradition since 1976.

We offer the most extensive salad bar, thick, juicy burgers, hand-cut steaks, and fresh seafood. Private dining rooms can accommodate large parties for weddings, rehearsals, company gatherings, or holiday events. Catch the local talent with live entertainment every Friday night.

Enjoy Sunday brunch beginning at 10:30am featuring classic brunch items with a Jesse’s twist.

Gift cards are available in any denomination.

Route 120 Hanover, NH (603) 643-4111 jesses.com Open 7 nights a week at 4:30pm 46

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Greenwood Kitchens & Bath, LLC “Working together to make your house a home.”

Proudly offering cabinetry suited for any taste, countertop materials for all budgets, and exquisite plumbing fixtures to fit any kitchen or bath. Let Greenwood Kitchens & Bath help you design a space that’s functional, unique, and a reflection of you.

Call us for your free in-home consultation.

Just off I89, Exit 13 368 Route 10 Grantham, NH (603) 443-7403

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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

Long River Studios Founded in 1991, Long River Studios is an art gallery showcasing work by distinguished local and regional artists and craftspeople.

1 Main Street Lyme, NH (603) 795-4909 www.longriverstudios.net

The Norwich Bookstore A friendly reader’s haven since 1994, the Norwich Bookstore offers thoughtfully chosen books and an eclectic selection of toys, note cards, and other treasures for everyone in the family. Find our complete calendar of diverse author appearances and reviews of our favorite books at norwichbookstore. com. Or choose our eReaders and eBooks if you prefer to shop locally and read digitally!

291 Main Street Norwich, VT (802) 649-1114 www.norwichbookstore.com Mon–Sat 9am–6pm; Thu 9am–8pm; between Thanksgiving and Christmas, Sun 12–5pm

Molly’s Restaurant & Bar Molly’s Restaurant & Bar in Hanover has become the spot for the Dartmouth community and locals alike. Enjoy a wide variety of menu options including thin-crust pizzas, burgers, pasta specialties, steaks, and Molly’s famous Buffalo wings. With a chef-inspired seasonal menu that brings out the freshest local flavors the Upper Valley has to offer. Gift cards are available in any denomination.

43 South Main Street Hanover, NH (603) 643-2570 mollysrestaurant.com Open 7 days a week at 11:30am

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2012–13 Team Captain Mike Keenan revs up to clear the puck from the defensive zone. Photo by Gil Talbot.

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Dartmouth College

Hockey Where tradition meets today

By Mark Dantos • Photos courtesy of Dartmouth College Athletics

L

ike the college itself, Dartmouth hockey is steeped in tradition. As the program skates through its 107th season, perennial pride and expectations from alumni and community infuse an already self-motivated team. But while legendary Coach Eddie Jeremiah’s famous “look up and keep fighting” war cry still echoes through locker-room rafters decades later, twenty-first century Big Green teams use modern techniques to compete in today’s Division I environment. »

Coach Eddie Jeremiah helmed Dartmouth hockey teams from 1937 until 1967.

He coached 26 teams that won over 300 games, 10 Ivy League titles, and finished second in the first two NCAA tournaments in 1948 and 1949.

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As the winter of 1905–06 descended on Hanover, Dartmouth’s first hockey team took the ice after John (Crick) Crocker, Class of 1907, gained approval from the College’s Athletic Council to erect the college’s first outdoor hockey rink.

In the beginning, hockey at Dartmouth was confined to frozen parts of the Connecticut River, Occom Pond, or flooded fields where the Leverone Field House now stands. Then, 75 years ago on Davis Rink’s natural ice, Jeremiah took the reins and coached the Dartmouth men to a pair of Ivy League championships (1959 and 1960), NCAA finals (1948 and 1949), and an unofficial

national championship in 1942.

To celebrate that golden era and a century of hockey at Dartmouth, skaters from teams including Jeremiah’s powerhouse squads joined together at the intermission of a 2006 game at Thompson Arena. It was another iconic college image as these men spanning different generations lined up behind the goal line to a standing ovation.

Hailing from Medford, MA, the Riley Brothers (from left), Joe ’49, Jack ’44, and Bill ’46, became legends of the Dartmouth Hockey program. Each is enshrined in the US Hockey Hall of Fame.

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Tradition and a NationalCaliber Program Today, Head Coach Bob Gaudet is in his 16th season at Dartmouth—after nine winters behind the bench at Brown University. Last season, Dartmouth went 11-14-4 overall, winning eight Left: Miles Lane played on Dartmouth’s first team before a career in professional hockey and, ultimately, as a New York Supreme Court justice.

Below: The 1947–48 squad under Coach Jeremiah went all the way to the nation’s first NCAA finals.

games in the competitive Eastern College Athletic Conference (ECAC). This year, the team has another full plate, including a nationally televised game February 1 at Union College, a November tilt with 2012 NCAA champion Boston College in Chestnut Hill, and a face-off with UNH during the New Year’s weekend Ledyard National Bank Classic in Hanover.

Preparing for the opposition, half of whom offer athletic scholarships, Gaudet is all business. But he understands and appreciates the tradition

of playing hockey in Hanover. As goaltender at Dartmouth, he racked up individual accolades and helped his team to Ivy League titles and NCAA Frozen Four appearances in 1979 and 1980. His successes here compel him to “envision a national-caliber program” at Dartmouth. “And we’re on the verge,” he adds.

Returning to Hanover, “I had a vision of this program because I know its potential, having lived it myself,” Gaudet explains. “My hope is our guys have a similar experience to the one I had.” »

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•

As goalie on Dartmouth’s Ivy League champion teams in 1979 and 1980, Coach Bob Gaudet stalked opposing players from the net.

2012-2013 Schedule Come out and support the team!

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Date

Opponent

Location

Time

12/30

UNH

Home

7pm

12/31

UMass/Bemidji State

Home

TBA

1/4

Quinnipiac

At Hamden, CT

7pm

1/5

Princeton

At Princeton, NJ

4pm

1/12

Harvard

Home

7:30pm

1/18

Brown

At Providence, RI

7pm

1/19

Yale

At New Haven, CT

7pm

1/25

St. Lawrence

Home

7pm

1/26

Clarkson

Home

7pm

2/1

Union

At Schenectady, NY

7:30pm

2/2

Rensselaer

At Troy, NY

7pm

2/9

Harvard

At Cambridge, MA

7pm

2/15

Cornell

Home

7pm

2/16

Colgate

Home

7pm

2/22

Clarkson

At Potsdam, NY

7pm

2/23

St. Lawrence

At Canton, NY

7pm

3/1

Princeton

Home

7pm

3/2

Quinnipiac

Home

7pm

3/8 3/10

ECAC First Round

TBA

TBA

3/15 3/17

ECAC Quarters

TBA

TBA

3/22

ECAC Semis

Atlantic City, NJ

TBA

3/23

ECAC Finals

Atlantic City, NJ

TBA

That drive starts by recruiting strong classes. This season, Gaudet and his coaching staff, including Dave Peters and John Rose, recruited 10 highly regarded new players. Accustomed to being the best on their team, each new player has to adjust to the next level of competition in the Ivy League and ECAC. So what makes for a winning team composition? “Having good guys who work hard, play with pride, put the team first, and put their egos aside,” says Gaudet.

Championship banners hang in the rink and the old-school Dartmouth green and white uniforms feature laceup V-neck jerseys. But there are few other overt reminders of the past. While

From his position behind the bench, Gaudet has coached Big Green hockey since he returned to his alma mater in 1997. Photo by Gil Talbot.

it’s important for players to acknowledge that the team, the sport, and the program are all “way bigger than themselves,” players seem to naturally grasp the concept. “It starts when they get on campus and get a feel for Dartmouth,” Gaudet observes. “It happens early on, or over a four-year period.”

For senior defenseman Mike Keenan, it started even before he arrived in Hanover. Elected this year’s captain by his teammates, the Boston-area native was highly recruited after two years of junior-league hockey, but he selected Dartmouth sight unseen after his parents visited the campus and reported back. “This place, the tradition, the acaW I N T E R 2012-2013 • H E R E I N H A N OV E R

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demic standards . . .” Keenan recalls. “It would have been hard to turn it down.”

Once committed to Dartmouth, “I knew I had made the best decision.”

Keenan also appreciates the Dartmouth hockey aura. “So many have come before us, and they come back and love this program,” he says. “They’re looking for us to carry on the tradition.” And it’s not just alumni, he adds, “There’s a strong Hanover following” on display at home games and annual Skate with the Big Green events when the team welcomes fans onto the ice following an open practice. Meanwhile, players regularly volunteer in the community, for instance reading to elementary school students, Keenan notes.

D2P and Chocolate Milk Last season, the team lost players to injuries at an alarming rate. Gaudet called it “freakish” and stated that the fallen didn’t suffer from bumps and bruises but rather from serious issues, including broken bones and hip surgeries. Still, the coach was “really proud of our guys” playing through adverse conditions.

“Whoever was in the lineup down the stretch, we played some great hockey,” he says. Younger players seized the opportunity for more ice time, and they stepped up and learned from the experience. They developed a work ethic, Gaudet says, that will pay off.

“Injuries are part of the game,” he continues. “We play a collision sport, and we play it on back-to-back nights.”

The 1948–49 Dartmouth hockey team beat the Michigan Wolverines 4–2 in the NCAA semifinals.

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Re-elected captain this year, Keenan finishes his check in a 2011 game at Thompson Arena. Photo by Mark Washburn.

Keenan agreed as his team held a preseason captain’s practice. “It’s hockey, guys get injured,” he states. “You can’t prevent injuries but you can minimize them.”

That’s where Dartmouth’s Peak Performance (D2P) program can help.

Designed to position student athletes for success in all arenas, a menu of services and resources includes access to nutritionists, strength and conditioning coaches, and top-notch sports medicine. For his part, Keenan welcomes the chocolate milk distributed during recovery sessions and calls Strength and Conditioning Coach Bob Miller “unbelievable” and “awesome.”

Coach Gaudet was among the previous generations of students on campus that didn’t have the same amenities.

Regardless, the college’s hockey players have found plenty of success on and off the ice through the years. “This place is about excellence,” Gaudet explains. “I just feel that hockey-wise, it should be no different than what we bring to the table academically or any other aspect of Dartmouth.”

Of course, the coach swells with pride when former Big Green players make it to the National Hockey League, “the highest level of hockey in the world,” and publicly appear off ice wearing their Dartmouth Green. It’s another way they remember their roots. • W I N T E R 2012-2013 • H E R E I N H A N OV E R

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S H O P TA L K

Jeremy Hebert

Story and photos

by Elizabeth Kelsey

On tap at the Norwich Inn

Brewmaster Jeremy Hebert.

Stepping through the doors of Jasper Murdock’s Alehouse at the Norwich Inn is a little like stepping into the past. Established in 1993, the pub, which serves its own ales and stouts, is modeled after those found in New England inns of centuries ago.

That’s because what’s old is also new.

“I think alehouses are becoming more en vogue,” says innkeeper Joe Lavin. “Obviously, microbrewing is turning into this big thing; it’s a big industry for Vermont.

People want the authenticity of what’s brewed in Vermont as opposed to something that’s brewed out in Missouri.”

Behind that authenticity is brewmaster Jeremy Hebert, who spends much of his time in the brew house adjacent to the pub. There, he oversees mashing (extraction of sugars from grains), the

Jasper Murdock’s brews are pumped underground from beer cellars directly to the Inn’s pub.

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S H O P TA L K

Bartender Courtney Wood serves up a draft.

“The brewing scenario is great. I make all the decisions about what I’m going to brew and when it’s going to be done.” boiling of wort (the liquid extracted from the mashing process), and the fermentation that releases alcohol and CO2. Once Hebert’s brews are ready for consumption, they are pumped from the beer house’s underground cellars directly to the alehouse’s taps.

An Unexpected Career Hebert came to the inn in 2010. His position as brewmaster is one that many consider a dream job, and he agrees.

But the funny thing is, this man whose life revolves around beer once couldn’t stand the stuff.

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“I’m old enough that when I was at UVM the drinking age was 18, and I hated beer,” he says. “I would go out with friends, and I was not a beer drinker.”

But all that changed when a professor took Hebert to dinner to thank him for his stint as a research assistant. The professor asked him if he’d like a beer, and Jeremy politely declined. “I said, ‘I just don’t care for beer,’ and he said, ‘You ever had a good beer?’” The professor ordered a fine, dark German beer, and From mashing to labeling, Hebert crafts his ales from start to finish.

Hebert, who’d only known Miller and Budweiser, recalls, “It was so good that’s what started the initial seeds of wanting to brew.”

Hebert then began to teach himself home-brewing techniques, and in 1996, he landed a brewing position at the Golden Dome Brewing Company in Montpelier. He moved to the Upper Valley in 1998 for work unrelated to beer, including geographic data technology, transportation research, and ultimately, Tri-County CAP, a community action program where he worked with the homeless in southern Grafton County.

“I was really liking that job,” Hebert says. But then one day the Norwich Inn came calling. “It was the one thing that could take me away from what I was doing at the time,” he adds. “I had found something I really enjoyed, and there was only one thing in a million years that was going to trump that, and I never thought it would happen, and it did, and I’m here.”

A Flexible Schedule “The brewing scenario is great,” Hebert says of his work schedule. “I make all the decisions about what I’m going to brew and when it’s going to be done. It’s fun for me because there’s a lot of flexibility. It’s not like I have to be here from 8 o’clock to 5 o’clock. I need to get the work done, and I decide how that’s going to happen.” » Satisfied customer Dan Leggett says, “I think Jeremy is a fabulous brewer. He’s constantly innovating.”

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S H O P TA L K

The Norwich Inn offers 38 guest rooms, a dining room, Jasper Murdock’s Alehouse, and a microbrewery featuring handcrafted English ales, sold only on site.

•

Still, the beer often has a say in Hebert’s schedule. Fermentation, when the yeast actively consumes sugars and develops those fruity or spicy flavors, can vary depending on the brew. According to Hebert, this process can take five to eight days for ales or last as long as four weeks for lagers.

The inn keeps six beers on tap at any one time, with a rotation that includes as many as 20 brews. They also offer many bottled varieties. Hebert and Lavin have fun inventing new names for the brews, which include Whistling Pig Pale Ale, Fuggle & Barleycorn, NorWEIZinn, and Two Patrick Stout.

Interested in trying any of these?

Stop by the inn for a draft, pick up a bottle, or go all out and sign up for a Brewer’s Weekend that includes a beer and cheese reception, hands-on beermaking instruction with Hebert, and a brewer’s banquet that pairs each course with a different Jasper Murdock ale. For more information, visit www.norwich inn.com. •

Jasper Murdock’s Alehouse 325 Main Street Norwich, VT (802) 649-1143 www.norwichinn.com

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G R E AT I D E A S

The Antique

Ski Guy

Mark Miller preserves history

By Mark Aiken I like Alpine, cross-country, and telemark skiing. I like going downhill, across the flats, or even up. It will come as no surprise, then, that my home is decorated with old skis—including an antique wooden set that hangs above my living room window.

They are wooden with no labels, markings, or identifying stamps. They’re stained brown, but judging from the scratches and nicks, they were used—heavily. I found them at a garage sale,

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Miller delivered two sets of skis to the Smithsonian—one for permanent display and the second set made by woodsman Jim Hook of Orford, New Hampshire, to be used as part of a hands-on exhibit while giving tours.

but the seller had no information about them, who skied them, where they came from, or how old they were. He didn’t even realize they were something anyone would be interested in buying; I found them standing in a green trash barrel behind the table full of items for sale. “They were in the house when we bought it,” he said. “I was going to bring them to the dump or donate them along with anything else that doesn’t sell.”

Wanting to know a bit more, I decided to call someone who would know. “Your skis,” says Mark Miller, glancing at a photo, “were made by Harvey E. Dodds, Ltd., in the 1930s. They don’t have metal edges, which were patented in 1928 but didn’t become popular until the mid-tolate ’30s. They’re made of maple wood— popular on the East Coast because it was so prevalent.

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“I’m more of a historian than a businessman,” Miller says. “If I were just a businessman I wouldn’t care about the stories—and I wouldn’t save half this stuff.”

On display in the store/museum are Captain Scott's skis from his 1910 expedition to the Antarctic, where he and the entire expedition perished only 11 kilometers from civilization, and one-of-a-kind eight-foot snowshoes that were used as a sign outside a Maine snowshoe maker's shop in the 1920s.

Display options are limitless as accent or focal pieces.

“The bindings are called ‘Bear Traps,’” he adds. “They were used with simple leather boots and a metal cable. Whoever skied them used a set of bamboo poles and wore wool socks, pants, shirt, jacket, and hat—wool was the style then; it predates Gore-Tex.” I look at the ski photo of the two unmarked wooden planks. Mark Miller obviously knows his antique skis.

It’s Not the Ski, It’s the Story As a child in Orford, New Hampshire, Miller’s grandfather told him stories about skiing on 4,802-foot Mount

Moosilauke, skiing to school, and skiing to collect sap buckets for sugaring.

“The stories captured me,” Miller says.

“I was fascinated.” When his grandfather passed away, his grandmother gave Miller his grandfather’s old skis—long Northlands that came to a square point at the tip. “I thought they were the coolest things ever,” he says. He put them on his wall, where neighbors saw them.

They’d remember an old set of skis in their own attics, and they would bring them to Miller.

“With every set of skis came a story,” says Miller. They’d talk about how they

Miller with his skis, originally from New Hampshire and now donated to the Smithsonian as part of the permanent Snowshoe Thompson display.

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G R E AT I D E A S ordered them from a Sears Roebuck Catalog or about their World War II experiences in the 10th Mountain Division. One neighbor brought an antique toboggan and talked about eight kids crammed on the sled and being towed behind a parent’s truck to the top of a hill. “Going up was hairier than going down!” the story went. (You’re not likely to see that in this age of insurance and liability laws!) People showed up with ice skates, yokes used to carry sap buckets, old-time New England winter garb, and, before he knew it, he had a sizable collection.

But that’s not all. “A pair of skis may be just a pair of skis,” Miller says. Therefore, he jotted down the stories and kept the accounts with each piece of equipment—and he still does. “The stories behind the items give them provenance,” he says. This is what separates Miller from being, simply, an antiques dealer.

“I’m more of a historian than a businessman,” he says. “If I were just a businessman I wouldn’t care about the stories— and I wouldn’t save half this stuff.”

Mark Miller's displays have a museum quality and aim to educate people of all ages about wood ski design and the forefathers of skiing.

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This Mark Miller doesn’t deal in cars; rather, his collection of antique skis has grown to become one of the largest—if not the largest—in North America. To his customers, he is known as Mark Miller, the antique ski guy, not the car guy. So when Miller was introduced to fellow Park City resident Bill Ligety, father of World Cup champion and 2006 gold medalist skier Ted Ligety, he was pleased when it turned out that the elder

Ligety had heard of him. “Mark Miller,” said Ligety. “You’re that ski guy.” Miller says, “I felt like I had finally arrived.”

What to do with Your Old Skis If you are lucky enough to find an old pair of skis in your grandparents’ attic or garage, don’t get rid of them, says Miller.

“They are heirlooms,” he says. If at all possible, Miller implores people to keep such treasures in the family. “Maybe you

The Daisey family, Miller's neighbors, were the first to donate to his collection.

Knowing You’ve Arrived As Miller’s collection grew, he realized that he needed to do something with it.

He began buying and selling skis and related gear. He donates skis and snowshoes to organizations involved in raising funds, such as ski museums, the 10th Mountain Division, and ski programs.

He also restores and appraises pieces.

“I’ll lightly sand a set of skis, taking care not to remove any labels,” he says. Miller currently lives in Park City, Utah, but his New England ties are strong; he returns to Orford every summer to help run Camp Merriwood, a residential camp for girls on Upper Baker Pond that his family has operated for three generations.

If you live anywhere near Salt Lake City and your name is Mark Miller, there is bound to be confusion. “There are several car dealerships in Salt Lake City,” Miller explains. “Mark Miller Subaru, Mark Miller Toyota, and so on. They are not me, but whenever anyone meets me, they always ask if I’m the car dealer.”

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G R E AT I D E A S People are skiing today in unprecedented numbers. It’s how they are skiing and on what kind of equipment, notes Miller.

The gear that Miller collects—and that New Englanders will find among dust bunnies and junk boxes in old basements and garages—is longer, heavier, and more difficult to ski than modern equipment. “The greatest skiers of all time were from back then,” Miller says.

Miller grew up skiing at Dartmouth Skiway in Lyme, and he has a deep respect and admiration for the history of this sport. Winters are long and hard in New England, but those who live here have, through the years, treasured the cold season. Mark Miller’s livelihood— and his passion—is preserving skiing’s deep history in our region. •

don’t care about them,” he says. “But someone does.”

If a relative has photos to go with your old skis, you’re even luckier, according to Miller. “Save them!” he says. “Copy

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them! Put them in an envelope and attach them to the skis.” Old skis are part of our heritage, and they represent an activity that isn’t happening today.

What are you talking about, you say?

•

Mark Miller displays some of his 900 pairs of wooden ice skates from Holland.

For More Information To learn more about Mark Miller’s collection, visit www.antiqueskis.com, e-mail info@antiqueskis.com, or call (877) OLD-SKIS.

GOOD NEIGHBORS

The Best

Care Possible A Dartmouth-Hitchcock doc’s quest

By Nancy Fontaine

Dr. Ira Byock is a busy man. The Geisel School of Medicine professor and head of palliative care at Dartmouth-Hitchcock is in a car, driving from the Upper Valley to Rochester, New York. He’s on his way to give a lecture that will help promote The Best Care Possible, his recent book on caring for people with lifethreatening illnesses. “The main reason for writing a book,” he says, “is to make use of the bully pulpit it provides.”

Bully pulpit? Isn’t that for politicians and evangelists? Asked if he is on a mission, Dr. Byock laughs softly. “You might say that. I’ve long been mission-driven.

I’m trying to help not only our health system but also our culture grow the rest of the way up.”

In youth-oriented America, Dr. Byock focuses on topics that are nearly universally avoided: serious illness and death.

When we do face them, it is often through the lens of disease and treatment. “Modern clinical training, procedures, record-keeping, and economics force doctors to approach dying as if it were strictly a set of medical problems to be solved,” he says. The result is often needless suffering and extravagant expense.

Integrating Mortality It doesn’t have to be this way. Through his experience and research, Dr. Byock has uncovered some truths about living with illness and the process of dying.

“Serious illness is only partly medical,” he asserts. “It is mostly, and most profoundly, personal for the individual and his or her loved ones. As soon as you see that, you understand that excellent diagnosis, treatment, and care are not sufficient. The person of the patient, including his or her social and emotional well-being, has to be cared for as well.”

Dr. Byock became interested in these topics early in his medical career. As an intern and a resident, he saw patients having very different experiences at the end of life. “Some people’s suffering we couldn’t touch, some we could supWINTER 2012-2013 • H E R E I N H A N OV E R

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GOOD NEIGHBORS press, and some we could help to live fully through the end of life. I became intensely interested in asking what that was about.” One of his primary teachers at this time was his own father, for whom Dr. Byock helped care as he was dying of pancreatic cancer. (He touchingly recounts this story in his 1997 book, Dying Well.)

“My personal and clinical experiences were trying to teach me something about the potential for well-being in the face of death, and that this was inherent in the human condition.”

In an era of rising medical costs and nearly out-of-reach health insurance, improving any aspect of medical care is a tall order, and Dr. Byock knows he has his work cut out for him. But, he says, “Sometimes when you enlarge a problem, it actually becomes easier to solve.”

He continues, “What happens to many people as they near the end of life is not what they would want. And it’s really expensive. When you actually have the conversation with people and discern what they really want at this time, it doesn’t drive costs up.” In fact, “Palliative care, very much like hospice, when provided at the same time as disease treatments, not only increases quality of life but also increases the length of life and decreases overall costs.”

Dr. Byock is optimistic that this approach can grow into a movement.

“When we baby boomers started having babies, we transformed childbirth from being a medical condition to being a personal experience for the woman and her family. We found out that prepared childbirth is better than unprepared childbirth; fathers are okay in the delivery room; they’re actually helpful, and infants thrive.” The same thing can happen at the opposite end of life, he believes. “We have to take back illness, family caregiving, and grief as fundamentally personal experiences.

As sad and tragic as death often is, it’s part of human life. We need to integrate mortality into our expectations for full and healthy lives. We have to respond as families and communities.”

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“Palliative care, very much like hospice, when provided at the same time as disease treatments, not only increases quality of life but also increases the length of life and decreases overall costs.”

Planting the Seeds of Cultural Change What interventions does the doctor prescribe? Conversation and telling stories, things that Dr. Byock practices exactly as he pursues his passion. His books are compelling collections of patients’ stories and descriptions of the kinds of conversations that need to take place.

In The Best Care Possible, Dr. Byock recounts discussing hospice care with a man who is dying but is convinced he can beat the odds. “In the practice of palliative care, this conversation is a medical intervention every bit as important as an operation is to a surgeon.”

Dr. Byock feels that the Upper Valley is a fine place to plant the seeds of cultural change. He has great admiration for the team leading Dartmouth-Hitchcock, which is taking a strong leadership role in integrating palliative care. Dr. Byock’s program has nearly doubled in size in recent years. “In the microcosm of our small jewel of a medical center tucked away in northern New England, we are modeling how to provide the best care through the end of life.”

He and his team take innovative approaches. “We developed a specific palliative care team embedded in the ICU to help care for critically ill patients and their families. We also have a “hot-spot” team that works with hospitalists in

caring for the sickest and most complex patients and providing support in emotional and physical ways.” He continues, “We’re better together . . . the data supports this.”

There’s always some research taking place in the Dartmouth palliative care program as well. “We’re currently working on a randomized trial of palliative care in the routine treatment of cancer.

This includes shared decision making, symptom surveillance, stress monitoring (including measuring markers like blood cortisol levels), legacy work, and life completion work.”

After nine years in the area, is Dr. Byock still happy here? “I just love it.

It’s gorgeous. The people are great.

Where else can we live in a beautiful rural environment and work in a state-ofthe-art medical center? There are some times I just pinch myself.” His message to his friends and neighbors is, “We live in a remarkable place. Together we can have the conversations and support each other as a community. These times of life do not have to be nearly as hard as they are. We can take the best care of each other and help change the culture.”

For more information, you can view Dr. Byock’s videos online at http://big think.com/users/irabyock#!video_idea_ id=1800 or visit his website at www.

TheBestCarePossible.org. • WINTER 2012-2013 • H E R E I N H A N OV E R

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• Part 2 in a series on restoring the grandeur of the Hanover Inn

The New

By Mary Gow Photos by Jack Rowell

Hanover Inn Twenty-first century meets tradition

A fire is blazing in the massive granite fireplace in the Hayward Room of the Hanover Inn. Tables are set, and guests arriving for a reception admire the view of the Dartmouth Green through the wall of floor-to-ceiling windows. In the meantime, out in the pre-conference area, inn General Manager Joe Mellia deftly facilitates a last-minute change in executive meeting rooms when an arriving group needs a bit more space. At the same time, members of the inn staff review the finishing touches in the Grand Ballroom. The Hanover Inn is bustling. »

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Clockwise from left: One of the seven executive conference rooms in the Minary Center. The Daniel Webster Pre-function space adjacent to the new Grand Ballroom. The oversized granite fireplace showcasing the beautiful Hayward Room.

From Intimate to Grand Events This fall, with the completion of the second and third phases of the Hanover Inn’s multimillion dollar renovation, this local landmark has entered a new era. The opening of the Minary Conference Center launches the inn into an expanded role in the community and the region. Beyond offering superb accommodations and fine dining, the Hanover Inn is now equipped with impeccably designed and state-of-the-art space for every event, from intimate to grand. With the redo, the inn is now connected to the Hopkins Center for the Arts—a grand staircase brings the two buildings together atop the Hopkins Center Terrace, along with an internal connection on the lower level of the Minary Conference Center adjoining the Hopkins Center Gallery.

“We are very excited about the development of the Minary Conference Center. It moves us from 3,000 square feet of event space to almost 11,000 square feet,” says Mellia.

“We’re now able to accommodate events in the ballroom for up to 326 people for dinner. Our ability to do weddings, social events, bar and bat mitzvahs, and to really become a focal point for community events has been vastly expanded. In the past we just didn’t have the capability to do these types of events to the grandeur that we can now!”

This new event space, right in the heart of Hanover, gives the inn great opportunities, globally and locally. “With Dartmouth, we aim to bring a global presence for conferences, meetings, and other events here,” says Mellia. “Now we have the ability to bring symposiums, medical conferences, pharmaceutical programs, board meetings, and incentive programs to Hanover.” The local community is also served well by the new facili-

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ties. Mellia explains that the inn is equipped with spectacular event space to accommodate everything from holiday celebrations to family retreats to meetings for area businesses and organizations and will provide the service, ambiance, and cuisine to make each event a successful and memorable occasion.

The Minary Conference Center The opening of the Minary Conference Center is a milestone in the Hanover Inn’s renaissance. On a light-

ning-fast schedule, the thorough remodeling and expansion of the inn has been accomplished in less than a year. The old inn closed in December 2011, and the building was taken down to the studs and refurbished.

It reopened in time for the June 2012 commencement with 94 stunning new guest rooms, the lobby, and a small restaurant. The Hayward Room and four executive conference rooms opened in late August; the Grand Ballroom and three additional executive conference rooms debuted in early November. »

“With Dartmouth, we aim to bring a global presence for conferences, meetings, and other events here.”

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The Hayward Room, which measures over 1,700 square feet, stands prominently at the front of the hotel on the site of the former inn’s terrace. Its baronial-sized Barre granite fireplace and full view of the Dartmouth Green make this a dramatic venue. A reception for Yo-Yo Ma as part of the Hopkins Center’s 50th anniversary celebration was one of the Hayward Room’s first events.

Altogether, 10 function rooms comprise the Minary Conference Center.

Beyond the Hayward Room and ample pre-function space, these include executive conference rooms of various sizes and able to accommodate group meetings and events from 8 to 80, along with the addition of the Minary Center’s centerpiece Grand Ballroom. At 3,993 square feet, the Grand Ballroom alone is bigger than all of the old inn’s event space.

From “mockets” to big—really big—

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plasma screens, the conference center has state-of-the-art technology. Mockets are inclined outlets built into conference tables; they are loaded with connections for all kinds of computer and media use.

The plasma screens are generously sized for their spaces, ranging up to a 103-inch giant in the Hayward Room.

The sophisticated and welcoming look of the new Hanover Inn carries through the Minary Conference Center.

The Bill Rooney Studio of New York juxtaposed modern spirit with enduring heritage in setting the tone for the property. The granite of the Hayward Room fireplace, the black walnut of the spectacular staircase between the center’s two levels, and bespoke carpeting with a geometric reference to traditional New England rag rugs are among the elements that create this fresh ambience.

Superb artwork was also strategically selected. »

A “really big” 103-inch plasma screen TV in the Hayward Room. State-of-theart audio-visual equipment abounds throughout the new Minary Conference Center.

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Next, a Signature Restaurant The final stage of the new inn, the signature restaurant, is due to open in early 2013. The inn is working with celebrity Chef Michael Schlow from Boston on the creative development and concept,

•

featuring a Farm to Table menu. Schlow and the inn’s Executive Chef Justin Dain have been going full speed. Not only does the Hanover Inn handle all the banquet meals and beverages on site, but it also has a robust off-premise catering service. “The food service is exceptional,” says Mellia. “The quality of the food is outstanding, the level of service is impeccable, and the presentations are wonderful. Guests have been extremely happy.”

Mellia and the entire team at the Hanover Inn are pleased with the enthusiasm for the hotel and new conference center. Word is spreading very fast.

“The community is excited about the ability to have such versatile banquet space. We have had a number of bookings for both intimate social events and grand conferences as well as many requests for weddings for 2013 and beyond,” says Mellia. • Hanover Inn at Dartmouth College Two East Wheelock Street Hanover, NH (603) 643-4300 (800) 443-7024 www.hanoverinn.com

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COMMUNITY

Who You Gonna Call?

Volunteer Fire Departments of the Upper Valley

By Meredith Joan Angwin

Firefighter Jon Wilkinson attacks the fire in a burning plow truck on I-91. The Norwich Fire Department is called to many motor vehicle fires and accidents along the highway. Photo by Brian Johnson.

“We don’t do drills on pulling horses out of swamps,” says Michael Hinsley, Lyme Fire Chief.

“But of course, when the horse wandered into the swamp, the owner called the fire department.

We managed to get the horse out. We have to be prepared for all types of emergencies.” »

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COMMUNITY

Towns in the Upper Valley have small populations, but fires, road accidents, medical emergencies, and drowning horses happen within their boundaries. Volunteer fire departments are the first responders. There are actually two teams: the fire team and the FAST squad. FAST stands for First Aid Stabilization Team—the people who keep a victim alive and stabilized until the ambulance arrives. Some places can expect an ambulance to arrive quickly, but in more rural areas, ambulances can take 20 or 30 minutes to arrive.

Let’s look more closely at the fire departments of three towns: Norwich, Lyme, and Orford.

Norwich Norwich is the largest of the three towns, with a population of 3,300. It also has the largest fire department, with 40 on-call volunteer firefighters and

FAST squad members. The department answers 200 calls a year; half of these are fire calls and half are medical emergencies. They also have the Norwich Support Team, an active auxiliary group that cooks meals for the firefighters when they have evening training, delivers coffee and food to fires, and otherwise supports the firefighters. Fire Chief

Norwich Captains Phil Brunell and Matt Swett and firefighter Jennie Owens attack a flashover in an apartment fire. A fast response by the Norwich Fire Department saved most of this building and prevented fire from spreading to the main house. Photo by Brian Johnson.

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Members of the Norwich Fire Department. Photo by Chad Finer.

Steve Leinoff coordinates all the volunteers and activities, including trainings.

Many fire calls are also medical calls; in other words, they are often car crashes. Recently the department held “extrication training” at the town garage.

Chief Leinoff was kind enough to invite me to attend.

It started at the fire house, where the Support Team served a meal to the firefighters, many of whom had come straight from their day jobs. The firefighters then travelled to the town garage, where two wrecked cars awaited them.

They started by taking turns breaking windows and prying open crashed doors.

Next, they worked in pairs, using their electrically powered cutting and spreading tool to open a “third door” through which a victim could be brought out on a stretcher. The tool is heavy and difficult to use correctly; pairs of Norwich firefighters took turns using it. (Note: one such tool is the Jaws of Life.)

The training began at 6pm and went on long after dark. Fire truck floodlights and firefighters’ flashlights illuminated the work. »

Norwich Fire Department conducts an extrication drill.

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Members of the Lyme Fire Department.

Photo by Scott Achs.

Lyme Lyme has 1,700 people and more than 20 volunteer members of the fire department. They answer 75 to 100 fire calls a year, and the FAST squad responds to about 100 medical calls. Michael Hinsley, the Lyme fire chief, is a full-time firefighter in Hanover, New Hampshire.

The Lyme Fire Department prepares its own map in order to respond to emergencies. This map shows many things: the locations of water that can be used for firefighting, areas of potential flooding, the electrical grid, and the location of townspeople in hospice care.

The department also maintains an inventory of privately owned equipment that the department can use in an emergency. This equipment includes generators, boats, and other speciality items.

The town of Lyme could not justify buying these items, but the department has access to them through public-spirited citizens.

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the fire trucks visit the town’s ice rinks and create a layer of ice with their hoses.

Hinsley notes that this might seem frivolous, but cold-weather pumping is a challenge—one that Lyme volunteers practice regularly in an enjoyable setting.

Orford Orford, New Hampshire, is the smallest of the three towns, with the smallest volunteer fire department. The town has 1,100 people and 15 on-call firefighters. It answers 85 calls a year.

Two-thirds of its calls are medical and one-third are fires. The Orford Fire Chief, Arthur Dennis, a firefighter with more than 30 years of experience, is revered by other fire departments as a man who really knows what to do at a fire scene. Dennis has made significant contributions to how the local companies fight fires.

The Orford fire department was organized in 1837, funded by a group of merchants in the town of Orford. It was founded as a corporation, and most members of the fire department still become members of the corporation. The corporation sponsors a flea market fundraiser in Orford on the first weekend in August. This event draws about 150 vendors and raises thousands of dollars in W I N T E R 2012-2013 • H E R E I N H A N OV E R

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COMMUNITY support of the fire department. However, the majority of the department’s funding comes from the town.

The separate corporation has led to some conflict because the selectboard of Orford does not have complete control of the Orford Fire Department. This conflict has been going on for over 150 years. Of course, the fire calls continue to be answered. Only in New England!

Being a Firefighter It takes constant training and work to be ready to deal with emergencies in Upper Valley towns. Luckily, our towns have community-minded people who serve in their fire departments, trained and ready to help.

Being a volunteer firefighter means joining a team of civic-minded people.

Members of the fire departments and FAST squads feel real friendship and fellowship toward each other. They are also rewarded by the gratitude of their communities. To join a fire department,

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Members of the Orford Fire Department. Photo by Chad Finer.

a physical is required, but you don’t have to be a strong young person to volunteer.

Many team members are retirees. Older people generally don’t go into burning buildings, but they can work the pumps and do many other necessary tasks. The

person who goes into the building needs people on the outside for support.

If teamwork and community spirit interests you, then get in touch with your town’s volunteer firefighters. They will be happy to see you! •

S M A RT C O O K I N G

Après-Ski Celebration Treat your guests to a warming, elegant dinner

Après-Ski Dinner for Eight ❅ Go ld Dia mo nd Co ck tai

ls

❅ Bu tte rn ut Sq ua sh Cros

tin i

❅ Bra ise d La mb & Wh ite Be an s

❅ De ca de nt Ho t Ch oc ola

te

e ❅ Fre sh Ho lid ay Fru itc ak

By Susan Nye

E

very year our friends and relatives in warmer climes laugh and jeer at us for living in the frozen North.

What do they know? Forget Florida or Arizona.

New Englanders who love to ski can’t imagine living anywhere else. Fearless Olympians and enthusiastic snow bunnies alike know that there is nothing like fresh snow under a brilliant blue sky. Unless, just maybe, it’s the après-ski party at the end of the day. »

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S M A RT C O O K I N G

Braised Lamb & White Beans Serve this one-pot dinner with chunks of warm, artisanal bread. ▷ Serves 8 3½–4 lb boneless leg of lamb, trimmed Kosher salt and freshly ground pepper Olive oil 3 medium carrots, finely chopped 3 stalks celery, finely chopped 1 large onion, finely chopped ¼ tsp hot pepper flakes (optional) 4 cloves garlic, minced 1 cup dry red wine 1 cup crushed tomatoes 2–3 cups chicken stock 1 tsp fresh thyme 2 tsp chopped fresh rosemary 1 strip orange peel, about 4 inches long 1 bay leaf 3 cups cooked small white or cannellini beans, drained and rinsed About 12 oz fresh baby spinach 1 Tbsp butter About ½ cup Panko bread crumbs ½ tsp dried herbs de Provence About ¼ cup chopped parsley

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Preheat the oven to 350°.

Season the lamb with salt and pepper. Heat a little olive oil in a large stovetop and ovenproof casserole over medium-high. Brown the lamb on both sides. Remove and reserve.

Reduce the heat to medium and add a little more olive oil to the pot if necessary. Add the carrots, celery, and onion to the pot. Season with pepper flakes, salt, and pepper, and sauté for about 10 minutes. Add the garlic and sauté 1 to 2 minutes more. Stir in the red wine, bring to a boil, and cook until reduced by half.

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Add the tomatoes, chicken stock, herbs, and orange peel and bring to a boil.

Return the lamb to the pot, bring to a simmer, cover the pot, and transfer to the oven. Cook for 1 hour, turning once or twice.

Add the beans* and continue cooking until the lamb is very tender, an additional 30 minutes to 1 hour. Add more chicken stock and/or red wine if the pot seems dry.

Meanwhile, melt the butter in a heavy skillet over medium heat. Add the bread crumbs and herbs de Provence and toss until the bread crumbs are lightly coated with butter. Sauté the bread crumbs until crispy and golden. Remove from the heat and reserve.

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Remove the lamb from the casserole, cover with foil, and let rest for about 10 minutes. Stir handfuls of spinach into the beans until the spinach wilts and is well combined with the beans and sauce. Cut the lamb across the grain into thick slices. Serve with a generous spoonful of the beans, spinach, and sauce, and garnish with crispy bread crumbs and parsley. *If making ahead (always a good idea), remove from the oven, add the beans, cool to room temperature, and refrigerate. To finish cooking, gently bring the lamb and beans to a simmer on the stovetop, transfer to a 350° oven, and continue the directions where you left off.

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When we were kids, après-ski meant snowshoeing and sledding until dark.

Then we’d quickly wolf down our dinner and spend the evening leaping off the deck into the soft snow six feet below. These days après-ski is a lot more relaxed. Instead of playing in the snow, fireside cocktails and a homey dinner sound about right.

Just remember, homey doesn’t need to be ho hum. Delight your guests with a special winter cocktail and far-fromordinary hors d’oeuvres. Next, instead of the standard Saturday night sup-

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per of pork and beans, take inspiration from the French with delicious braised lamb and white beans.

And finally, top it all off with a rich and decadent hot chocolate. Enjoy and bon appétit! •

•

Writer and chef Susan Nye lives in New Hampshire and writes for magazines throughout New England.

She shares many of her favorite recipes and stories about family, friendship, and food on her blog at www.susannye.wordpress.com.

Gold Diamond Cocktails

You don’t need to ski the black diamonds to enjoy this cocktail! ▷ Serves 8 1 cup gold rum ½ cup brandy 2½ cups, or to taste, apple cider 2 Tbsp, or to taste, maple syrup Garnish: thinly sliced apple

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Combine the rum, brandy, cider, and maple syrup in a pitcher or jar, stir or shake, and store in the refrigerator or freezer until very cold.

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Stir again, pour into martini glasses, and garnish with a thin slice or two of apple.

For a large party, quart Mason jars are a perfect fit for each batch of Gold Diamonds. Keep them cold in the refrigerator, frosty in the freezer, or even out in the snow until ready to serve.

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•

Decadent Hot Chocolate The name says it all!

▷ Makes 8 small but very rich servings 1 Tbsp, or to taste, sugar ¼ tsp cinnamon 1 cup heavy cream 8 oz bittersweet chocolate* cut into small pieces ¼ cup hot espresso or very strong coffee (decaf is okay) 2 tsp pure vanilla extract ¼ cup cognac (optional) Garnish: whipped cream and chocolate shavings

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Whisk the sugar and cinnamon together in a small saucepan, slowly stir in the cream, and add the chocolate. Cook on low, stirring frequently, until the chocolate has melted and the cream is hot but not boiling.

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Whisk in the espresso, vanilla, and cognac. Pour into tiny cups and serve immediately with a small dollop of whipped cream and a sprinkle of chocolate shavings. *For a sweeter version, use milk chocolate.

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Butternut Squash Crostini Humble butternut squash is turned into a notso-humble hors d’oeuvre. ▷ Makes 16 pieces Extra-virgin olive oil Sherry vinegar Grated zest and juice of 1 orange About 2 lb butternut squash, peeled, seeded, and cut into ½-inch cubes (about 4 cups) Sea salt and freshly ground black pepper 1 red onion, peeled, trimmed, cut in half lengthwise, and then into thin wedges 1 tsp finely chopped fresh sage leaves 16 baguette slices, toasted About 4 oz Gorgonzola, crumbled cup toasted pumpkin seeds

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Preheat the oven to 425°.

Put about 2 tablespoons olive oil, 1 tablespoon sherry vinegar, and ¾ of the orange juice in a large bowl and whisk to combine. Add the squash, season with salt and pepper, and toss to coat.

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Pour the squash onto a rimmed baking sheet and arrange in a single layer.

Roast, turning occasionally, until golden and

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tender, 25 to 30 minutes. Transfer it to a bowl, mash roughly, and cool. (If not serving immediately, cover and refrigerate.

Bring to room temperature before serving.)

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Put the onion in the bowl, sprinkle with salt and pepper, drizzle with 1 tablespoon each vinegar and oil and the remaining orange juice, and toss to combine. Pour the onion onto a rimmed baking sheet and arrange in a single layer. Roast at 425° for 10 minutes or until tender-crisp and lightly caramelized.

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While the squash and onion are roasting, make a vinaigrette by putting 4 tablespoons of olive oil, 1½ tablespoons sherry vinegar, the sage, and 1 teaspoon grated orange zest in a small bowl. Season with salt and pepper, and whisk to combine. Cover and set aside at room temperature.

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The crostini can be served warm or at room temperature. Top each baguette slice with squash and a few pieces of onion.

If serving warm, arrange on a baking sheet and place in a 350° oven for 5 to 10 minutes. Drizzle with the vinaigrette, sprinkle with Gorgonzola and pumpkin seeds, and serve.

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Fresh Holiday Fruitcake

A new take on an old classic.

1½ 3 2 2 3 1 1 ½ ½ 3 1 1 1½ ½ 1

cups vegetable oil eggs cups sugar tsp vanilla cups flour tsp baking soda tsp cinnamon tsp nutmeg tsp salt cups diced pears cup crushed pineapple, drained cup maraschino cherries, halved cups chopped dates cup raisins cup chopped walnuts or pecans Your favorite fluffy white icing recipe Various kinds of sugared fruit for topping

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Beat together oil, eggs, sugar, and vanilla. Sift together flour, baking soda, cinnamon, nutmeg, and salt. Add this to first mixture, and then add diced pears. Fold in pineapple, cherries, dates, raisins, and nuts.

2 Find us on Facebook at Mountain View Publishing.

Bake at 350° in greased and floured tube or Bundt pan for 1½ to 2 hours. Test with straw.

Cool in pan before turning out onto wire rack.

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fruit.

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When cool, top with fluffy white frosting and sugared

LIVING WELL

This article is the third in a series of anti-aging news, treatments, procedures, and preventive measures from one of the field’s leading physicians, Dr. Andre Berger, Medical Director of Rejuvalife Vitality Institute in Beverly Hills.

Dr. Andre Berger, founder of the Rejuvalife Vitality Institute in California, specializes in making people look younger through all kinds of cosmetic enhancements and treatments. But the truth is, he says, the key to anti-aging is “doing all the things you can to optimize how balanced you are.” When Dr. Berger talks balance, he means behavior and lifestyle that include plenty of sleep, regular exercise, good nutrition, and minimal stress.

Unfortunately, in our culture, keeping those components in balance is a challenge. The good news is that we have control over the foundation of our lives, which Dr. Berger

Dr. Berger’s

Anti-Aging Prescription It’s all about balance and better choices

By Katherine P. Cox

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“(Food is) more powerful than any medicine you can prescribe. But we need to give nutrition the same respect as is given to prescribed medicine.”

likens to a table, and we can choose to improve the four legs to keep the table sturdy: nutrition, exercise, sleep, and stress. All the cosmetic treatments in the world will be of little use if the fundamentals are out of whack, Dr. Berger says. “If these are imbalanced, it will undermine any treatment.”

Food as Medicine In his new book, The Beverly Hills AntiAging Prescription, Dr. Berger draws on his years of experience working with men and women to help them achieve optimal health and youthful appearances. For his prescription to work, he argues, “you have to be committed to improving your lifestyle.”

With a new year approaching, now may be a good time to make that commit94

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ment. It starts with proper nutrition, not dieting. “Food is medicine,” Dr. Berger says. “It’s more powerful than any medicine you can prescribe. But we need to give nutrition the same respect as is given to prescribed medicine. The essence of good nutrition is to eat in a manner that allows you to achieve the right body composition. The amount of calories you consume needs to be less than what you expend; intake versus output.”

Again, there has to be the right balance of nutrients and good calories, he says: protein, carbohydrates, fat, and minerals and other nutrients. The source of food is important and should be unprocessed. “It’s processed food that gets us into trouble,” Dr. Berger says. A healthy diet must include lots of fruit, colorful vegetables, and legumes.

An Epidemic of Sleep Problems “It’s impossible to feel well and maintain health,” Dr. Berger adds, “if you don’t have adequate sleep. We have an epidemic of sleep problems in our society. We have 24 hours of stimulation.

We’re not designed for this. We’re designed to work with natural cycles, and with all the stimulation we have, it’s a challenge to have natural sleep cycles.”

Most adults need seven to eight hours of sleep to wake up refreshed and ready to go, to have energy all day and not feel sleepy during the day. Achieving those seven to eight hours of restorative sleep is not impossible, although it is a process. “You must prepare yourself for sleep,” Dr. Berger says. “For several hours before sleep, lower the lights and the noise. Avoid alcohol. Cut off

work and anything that is stimulating or stress provoking. Relax.” One way to promote relaxation, he suggests, is to find a before-sleep ritual, such as taking a warm bath and listening to soothing music or drinking an herbal tea. “Sex, if it’s satisfying, is one of the best things you can do to relax.” Finally, go to bed at the same time every night, a time that will ensure you wake up refreshed and not dependent on the alarm clock.

Manage Stress The biggest impediment to sleep is, of course, stress, which Dr. Berger says is another epidemic affecting our culture.

It’s pervasive, he says: the news, traffic, finances, noise, relationships, work, social pressures. “You can’t get away anymore,” he says, and adds, “There are 24

hours in a day. How are you going to divide that time among all the things you have to do?” Managing stress is perhaps the most difficult challenge to achieving a balanced lifestyle, as so much of it seems out of our control. It comes down to determining how you want to spend your time, Dr. Berger says. “It’s your choice. You have to re-examine your priorities. Anti-aging is about making better choices. It’s about knowing what to do and deciding what you’re going to do. Figure out how you’re going to make those changes and what you can expect to achieve. It’s about knowing and choosing.”

Oftentimes, you have to change your life. “I tell people, work as little as possible to be as successful as you need to be,” Dr. Berger says. “Number two, you W I N T E R 2012-2013 • H E R E I N H A N OV E R

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LIVING WELL need to sleep. And number three, choose you. Choose yourself as a priority. Find laughter, make social connections, make time for exercise and dining properly.

If you don’t choose yourself, you won’t do as well as you could do,” whether it’s work, relationships, or other endeavors, he says.

In his book, Dr. Berger describes his prescription for anti-aging in more detail and includes testimonials from patients who have achieved their desired results. Success lies in taking personal responsibility, he says. “You’re up against huge obstacles, but once you make the choice, it’s simple, and the changes are incredible. It’s not magic.

The essence of anti-aging is about knowing and choosing. If we know the right thing to do and choose to do that, we can be successful.”

The Beverly Hills Anti-Aging Prescription is currently available as an e-book.

The print edition will be available in January. •

SPECIAL ADVERTISING SECTION

trend watch COMPILED BY MARY GOW

BUILD, REMODEL & DECORATE

www.mountainviewpublishing.com •

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S P E C I A L A DV E RT I S I N G S E C T I O N

“People want to be efficient with the space they have, whether it is a large house or a small one.”

Susan Fuller, David Anderson Hill, Inc.

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s our lives become more hectic, our homes are our sanctuaries—our space to enjoy family, friends, and sometimes solitude. Savoring that space, our connections between indoors and outdoors are closer than ever. In new homes and renovations, in town and in the country, designs increasingly integrate home and landscape.

Along with connecting to the

environment, we are also choosing to care for it—with style. Energy efficient designs and products are attractive and affordable, and they have become the norm.

Come along as we tour the latest home designs, discover the best new materials, and share tips and advice from local professionals on every aspect of creating a comfortable, welcoming home.

hether it’s a weeknight dinner with your family or a holiday open house, everyone knows that people love to gather in the kitchen. Make it marvelous with a beautiful design and the highest quality materials and appliances your budget will allow.

“We are selling more painted cabinets with a multitude of colors, primarily whites and creams,” says Jonathan E. Blodgett of Blodgett’s Sash & Door in Lebanon. “Barn Red has been a popular color also, along with natural finishes in maple, cherry, and red birch. The Shaker-style door is definitely the most popular at this time.”

GRANBY HOME COURTESY OF DAVID ANDERSON HILL

HARTLAND HILL CAPE COURTESY OF DAVID ANDERSON HILL

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KITCHENS

TIPS FROM LOCAL EXPERTS

BUILDERS & CONTRACTORS

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M O N E Y M AT T E R S

Giving Back Has Its

Rewards Making the most of your gifts

By Brian Doyle Millions of Americans choose to “give back” to their communities by making donations to their favorite charities each year. In fact, according to the Giving USA Foundation and the Center on Philanthropy at Indiana University, charitable contributions totaled more than $291 billion in 2010. Qualifying organizations are those that have been granted tax-exempt charity status by the IRS, and they include churches, religious organizations, and various organizations that promote education, health, and other social services to benefit the general public.

While gifts of cash are probably the most common type of gift, many individuals find that it is beneficial to make charitable gifts in other ways. When determining a charitable-gifting strategy, it’s important to keep in mind that there are annual limits on the amount you can claim as a charitable deduction for tax purposes, depending on the types of charities you donate to and the type of assets gifted.

Direct gifts of appreciated securities.

This method conserves the donor’s cash while helping to avoid capital-gains tax on the sale of the appreciated security.

Generally, you may deduct the market

value of the securities (determined at the time of the gift) on your current-year tax return.

Direct gifts of life insurance. You may choose to transfer a life insurance policy to an organization if the life insurance coverage is no longer required.

Transferring the policy to an organization may provide benefits for you and the organization. If the policy has a cash value, the organization may be able to borrow funds from the policy, and you may be entitled to an income-tax deduction in the amount of the policy’s value.

Charitable remainder trust. This technique lets you make a charitable contribution of assets (property or securities) into a trust in which the assets can be sold without generating current capital-gains tax. You may receive an income stream from the trust during your lifetime and receive a current incometax deduction based on the present value of the future benefit to an organization.

The organization receives the assets in the trust, usually upon the donor’s death.

Charitable lead trust. This type of trust is the opposite of a charitable remainder trust. An income stream is provided to the charity, while you transfer

the remaining interest to your family.

A charitable lead trust does not generally entitle the donor to an income-tax deduction in the year the trust is established. However, any income generated by the donated assets will be reported by the trust and not the donor. The trust is then entitled to a charitable deduction for any income it pays out to the charity.

Unlike a charitable remainder trust, a charitable lead trust does not help you avoid capital-gains tax. The benefit of the trust is in the ability to give the assets to heirs at a substantially discounted value.

Charitable gift annuities. In this arrangement, the organization promises to pay the donor a constant income stream—an annuity—in exchange for a charitable gift. A portion of the value of the gifted assets is tax deductible to the donor. »

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M O N E Y M AT T E R S Pooled income funds. A charitable nonprofit organization can create and maintain a pooled income fund consisting of assets contributed by many different donors. An organization pays the net income the fund earns to the various donors in proportion to their respective interests in the fund. The income depends on the fund’s performance and is taxable to donors.

Private charitable foundations, supporting organizations, and community foundations. Creating a foundation lets your family control the allocation and investment of contributions made to an organization. The entire contribution must be used for the foundation’s charitable purposes. You may structure a private foundation as a corporation, managed by a board of directors, or as a trust, managed by trustees.

To help you determine what giving alternatives may be a good fit for your personal financial and overall tax situation, talk with your tax and legal professionals in addition to your financial advisors for guidance in initiating a charitablegiving strategy. • Brian Doyle is a SeniorVice President with Wells Fargo Advisors. Brian, his wife, and their three children live right here in Hanover.

Wells Fargo Advisors does not render legal or tax advice. While this information is not intended to replace your discussions with your tax/legal advisor, it may help you to comprehend the tax implications of your investments and plan tax-efficiently going forward.

Trust services available through banking and trust affiliates of Wells Fargo Advisors. Any estate plan should be reviewed by an attorney who specializes in estate planning and is licensed to practice law in your state.

All estate-planning services are provided with the participation of your personal attorney, who should review all such materials. Wells Fargo Advisors does not prepare will and trust documents; these must be drafted by your attorney.

Investments in securities and insurance products are: NOT FDIC-INSURED/NOT BANK-GUARANTEED/MAY LOSE VALUE. Wells Fargo Advisors, LLC, Member SIPC, is a registered broker-dealer and a separate non-bank affiliate of Wells Fargo & Company.

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GET CONNECTED Get listed on the mountainviewpublishing.com BUSINESS DIRECTORY and you will also be included on our printed list in every issue of HERE IN HANOVER (see page 17).

GET CONNECTED NOW! E-mail Bob Frisch at rcfrisch1@comcast.net, or call Bob at (603) 643-1830.

Find out how you can connect with our readers. It’s easy, inexpensive, and another way to reach an affluent and educated audience.

SUBSCRIBE Share the wonder of our beautiful area and the latest news all year long with a gift subscription.

Friends and family who have moved away from the area will be especially appreciative. Be sure to order a subscription for yourself, too!

Send a check for $19.95 for one year (4 issues) to Here in Hanover, 135 Lyme Road, Hanover, NH 03755. Or conveniently pay online using PayPal at www.mountainviewpublishing.com.

HAPPENINGS

HAPPENINGS: WINTER 2012-2013

DECEMBER ∂ JANUARY ∂ FEBRUARY

December 1–February 3 ∂ Beguiled by the Wild: The Art of Charley Harper View works by master illustrator and artist Charley Harper (1922–2007), whose lifelong love of nature inspired his work, which comprises the exhibition. ▷Montshire Museum of Science

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December 17, January 7 & February 4 ∂ Books and Beyond: Science for Preschoolers This program combines children’s literature and hands-on activities for fun science learning and exploration. ▷10:15–11am & 11:30–12:15am

December 1–February 3 ∂ Cartoonists’ Take on Charley Harper: Graphic Work from the Center for Cartoon Studies ▷Montshire Museum of Science

27 ∂ Hot Air Balloons Family Workshop Build and launch a hot air balloon! ▷10:30am–12pm or 2–3:30pm

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

December

January 8–February 5, Tuesdays ∂ Introduction to the Night Sky Learn about astronomy and stargazing.

Adult program. ▷7–9:15pm

»

Happenings is sponsored by

1 ∂ Machine Madness Inventors of all ages are invited to bring their home-built contraption to the Montshire. ▷Arrive 1–1:30pm

5 & 12 ∂ Young Scientist Program Hands-on experiments, fun projects, and individual explorations in the physical and natural sciences, specially designed to introduce preschoolers and kindergartners to science. ▷9:30–11:30am & 1–3pm

December 10, January 14 & February 11 ∂ Magic Carpet Programs An extraordinary travelogue and a regionally inspired meal. ▷11am

January 21 ∂ Ice! Ice cubes, dry ice, and ice cream—this “cool” class is about all things frozen! ▷10am–12pm, grades K–2; 1–3pm, grades 3–5

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HAPPENINGS

February 9 ∂ Winter Twig Identification This class will focus on methods of identifying woody plants in the winter by their twigs.

Adult program. ▷10am–2pm

January 9–February 13, Wednesdays ∂ Young Scientist Program Hands-on experiments, fun projects, and individual explorations in the physical and natural sciences, specially designed to introduce preschoolers and kindergartners to science. ▷9:30–11:30am or 1–3pm

26 ∂ Earth and Sky Day Celebrate science, the wonders of the Earth, and our place in the universe. A full day of activities will include learning about what’s up in tonight’s sky, investigating large-scale processes driving our planet’s systems, and making a star clock to tell time at night. ▷10:30am–5pm

February 1–15, Fridays ∂ Homeschoolers Series: Light and Illusion ▷10:30am–12pm for ages 6–8; 1–2:30pm for ages 9–12

February 23 ∂ Igloo Build Learn how to build an insulated, sturdy house strong enough to support the weight of a polar bear.

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7 ∂ The Nature of Chocolate An exploration of this delicious treat, including its ecology, history, and lore.

Adult program. ▷7–9pm

February 16–June 2 ∂ How People Make Things 19 ∂ Amazing Animation: From Flipbooks to Stop-Motion Filmmaking Make your own mini movies using both low- and high-tech approaches. ▷9–11:30am, grades 1–3; 1–3:30pm, grades 4–6

21 ∂ Flying Marshmallows!

In this fun workshop we will make things move just by harnessing the air that’s all around us. ▷10am–12pm

21 ∂ Kinetic Contraptions In this class you’ll be able to design and create lively and whimsical, crank-driven mechanical toys using copper wire. For children in grades 4–8. ▷1–3:30pm

22 ∂ Build a Bluebird House Family Workshop ▷10:30am–12pm

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HAPPENINGS

December 9 Annual Cookie Fair Select from 100 different varieties of homemade cookies festively arranged for the season. Sold by the pound. ▷1–2pm, Enfield Shaker Museum

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

December 3 ∂ Ciné Salon: Rage Against the Machine Ty Burr will read from his new book Gods Like Us: On Movie Stardom and Modern Fame, which offers an incisive peek behind the curtain at our crazed obsession with movie stars and fame. ▷Mayer Room, 7–9:45pm

17 ∂ Ciné Salon: Rage Against the Machine Expect the unexpected in this eclectic compilation of sizzling beginnings and ends culled from Hollywood features. ▷Mayer Room, 7–9:45pm

January 17 ∂ Tech Talks: Buying and Selling Online Using eBay This introduction to buying and selling on eBay will include information on getting started, setting up an account, searching for items to buy, bidding, and creating a listing for an item for sale. ▷Mayer Room, 4:30–6pm 104

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February 21 ∂ Tech Talks: Computer Basics— Staying on the Safe Side of the Internet If you use Google to search, Facebook with your friends, or buy online from Amazon, your personal information is on the web in one form or another. We’ll review how to keep it safe. ▷Mayer Room, 4:30–6pm

Other Noteworthy Winter Events

December 1 ∂ Holiday Open House Join us for a holiday celebration! ▷12–5pm, Enfield Shaker Museum

1 ∂ Annual Hanover Garden Club Holiday Sale Unique, handmade, decorated boxwood trees (come early—they go fast!) plus baked

Mountain View Publishing

ONLINE

December 5 David Blight: American Oracle: The Civil War in the Civil Rights Era

VISIT US @mountainviewpublishing.com YOU’LL FIND:

• Weekly Blog Articles • Local Spotlight on Community Businesses • Events Calendar

Info: www. norwichhistory.org ▷Congregational Church, 7pm

• Coupons • Featured Real Estate Listings • Local Recipes... and more!

LIKE US »

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HAPPENINGS

December 1–22 Festival of Trees Visit the Great Stone Dwelling and see a tree in every room! ▷10am–5pm, Enfield Shaker Museum

goods, a raffle, jewelry, and decorations.

Proceeds support the summer town gardens and hanging baskets.

Info: www.hanovergardenclub.org ▷Richard W. Black Community Center, 10am–1pm

6 ∂ Holiday Festivities in Norwich Square Includes an author reception and book signing with Willem Lange and Bert Dodson, special sales, wine and cheese, and lots of good cheer!

Info: (802) 649-1114, www. norwichbookstore.com ▷Norwich Square, 4–8pm

February 6 Sienna Craig: Horses Like Lightning: A Story of Passage Through the Himalayas Info: www. norwichhistory.org ▷Congregational Church, 7pm

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12 ∂ Pamela Harrison, What to Make of It Info: (802) 649-1114, www. norwichbookstore.com ▷Norwich Bookstore, 7pm

13–15 ∂ David’s House Radiothon and Auction Bid on fabulous items to complete your holiday shopping while supporting a great cause! Call with your pledge donations and help us support the Keeping David’s Promise campaign, which will create more space to house families with children receiving medical treatment at the Children’s Hospital at Dartmouth.

On air at KIXX 100.5 fm, or online at www. davids-house.org. ▷13 & 14, 6am–9pm; 15, 6am–12pm

January 2 ∂ Ronald B. Sobel: The Meaning of Faith in Christian and Jewish Thought Info: www.norwichhistory.org ▷Congregational Church, 7pm

For More Event Listings Visit www.mountainviewpublishing.com W I N T E R 2 0 1 2 - 2 0 1 3 • H E R E I N H A N OV E R

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THE HOOD & THE HOP

THE HOOD MUSEUM OF ART @ DARTMOUTH COLLEGE

Christian Thompson, Black Gum #2, 2007, C-type print, ed. 1/10. Hood Museum of Art, Dartmouth College: Promised gift of Will Owen and Harvey Wagner; EL.2011.60.64 Š Courtesy of the artist and Gallery Gabrielle Pizzi, Melbourne

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hoodmuseum.dartmouth.edu The Hood Museum of Art is free and open to all. Public programs are free unless otherwise noted. Hours: Tuesday to Saturday, 10am to 5pm; Wednesday, 10am to 9pm; Sunday, 12pm to 5pm. For information, visit www.hoodmuseum. dartmouth.edu or call (603) 646-2808.

January 12 ∂ Tour: Crossing Cultures: The Owen and Wagner Collection of Contemporary Aboriginal Australian Art at the Hood Museum of Art

movies will be screened on Australia Day. For film titles and times, please visit the Hood’s website. ▷Hood Museum of Art Auditorium, 1pm

30 ∂ Lecture: “Everywhen: Manifesting the Past, Present, and Future in Aboriginal Art” ▷Hood Museum of Art Auditorium, 5:30pm

February

▷2pm

2 ∂ Tour: The Beauty of Bronze: Selections from the Hood Museum of Art

16 ∂ Special Program: Indigenous Australian Art and Music: A Conversation with Composer Padma Newsome and Curator Stephen Gilchrist

▷2pm

▷Second-floor galleries, 7pm

26 ∂ Film Festival

WINTER EXHIBITIONS

In conjunction with Crossing Cultures, a mini film festival of three award-winning

10 ∂ Family Day: Land and Stories in Aboriginal Art In the gallery, learn about rich and varied works of contemporary indigenous art that draw upon ancient stories and symbols.

Experiment with in-gallery art activities, and then create your own art in the studio.

For children ages 6 to 12 and their adult companions. ▷12–5pm

13 ∂ Film Screening and Spotlight Tour: Rabbit-Proof Fence Join Curator of Indigenous Australian Art Stephen Gilchrist for a 15-minute spotlight tour of Crossing Cultures followed by a 7pm screening of Rabbit-Proof Fence. ▷Hood Museum of Art Auditorium, 6:30pm

23 ∂ Tour: Crossing Cultures: The Owen and Wagner Collection of Contemporary Aboriginal Australian Art at the Hood Museum of Art ▷2pm

26 ∂ Lunchtime Gallery Talk: “Recent Developments in Aboriginal Art: Continuity and Change” ▷Second-floor galleries, 12:30pm

A Space for Dialogue: Fresh Perspectives on the Permanent Collection from Dartmouth’s Students Ongoing

José Clemente Orozco: The Epic of American Civilization Ongoing

Ingres and the Classical Tradition

Pedro Wonaeamirri, Tiwi, Untitled, 1999, ochres on canvas. Hood Museum of Art, Dartmouth College: Gift of Will Owen and Harvey Wagner; 2011.43.107. © 2012 Artists Rights Society (ARS), New York / VISCOPY, Australia

Ongoing

Charting the Universe

The Hood & The Hop is sponsored by

Ongoing

Stacey Steers: Night Hunter House Through December 16

Crossing Cultures: The Owen and Wagner Collection of Contemporary Aboriginal Australian Art at the Hood Museum of Art Through March 10

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THE HOOD & THE HOP

HOPKINS CENTER EVENTS

@ DARTMOUTH COLLEGE

hop.dartmouth.edu For information, tickets, or Dartmouth College student prices, call the Hopkins Center Box Office at (603) 646-2422.

Information is also available from the Box Office about the Dartmouth Film Society film series and films in the Loew, and is also listed on the Hop’s website at www.hop.dartmouth.edu. All events are subject to change. Additional events may become available after press time.

The Hopkins Center Box Office is open Monday through Friday from 10am to 6pm. For information about related educational events, visit www.hop. dartmouth.edu or call (603) 646-2010.

19–20 ∂ Maria Stuarda ▷19, The “New” Loew Auditorium, 1pm; 20, Spaulding Auditorium, 1pm

January 26 ∂ HOPStop: Dartmouth College Gospel Choir ▷Alumni Hall, 11am

26 ∂ Leila Josefowicz, Violin, with John Novacek, Piano ▷Spaulding Auditorium, 8pm

December

February

1–2 ∂ La Clemenza di Tito

1 ∂ Dartmouth Idol Semi Finals

▷1, The “New” Loew Auditorium, 1pm; 2, Spaulding Auditorium, 1pm

▷Spaulding Auditorium, 8pm

5 ∂ Venice Baroque Orchestra 8–9 ∂ Un Ballo in Maschera

▷Spaulding Auditorium, 7pm

▷The “New” Loew Auditorium, 1pm

13–16 ∂ The Christmas Revels An Irish celebration of the winter solstice. ▷Spaulding Auditorium, 13 & 14, 7pm; 15, 2 & 7pm; 16, 1 & 5pm

15–16 ∂ Aida ▷The “New” Loew Auditorium, 1pm

January 5–6 ∂ Les Troyens ▷5, The “New” Loew Auditorium, 12pm; 6, Spaulding Auditorium, 12pm

December 1 ∂ Martha Speaks 18 ∂ Brooklyn Rider ▷Spaulding Auditorium, 8pm

18–19 ∂ Ganesh Versus the Third Reich ▷The Moore Theater, 8pm

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Martha’s a loveable but ordinary mutt—until the day she slurps up some alphabet soup and suddenly gains the power of speech. ▷The Moore Theater, 3pm

February 6 Canzoniere Grecanico Salentino ▷Spaulding Auditorium, 7pm

10 ∂ The Civil War ▷Spaulding Auditorium, 3pm

12 ∂ Sally Pinkas & Evan Hirsch, Piano Duo ▷Spaulding Auditorium, 7pm

15–17 & 21–24 ∂ Dartmouth Theater Department: The Liar ▷The Moore Theater, 15 & 16, 21–23, 8pm; 17 & 24, 2pm

16–17 ∂ Rigoletto ▷16, The “New” Loew Auditorium, 1pm; 17, Spaulding Auditorium, 1pm

23 ∂ HOPStop: Puppetkabob: Under the Night Sky

February 22 ∂ World Music Percussion Ensemble ▷Spaulding Auditorium, 8pm

Under The Night Sky unravels the stories stitched together in Grandmother’s patchwork quilt. ▷Alumni Hall, 11am

26 ∂ New Sounds from the Arab Lands ▷Spaulding Auditorium, 7pm

February 9 ∂ Barbary Coast Jazz Ensemble ▷Spaulding Auditorium, 8pm

W I N T E R 2 0 1 2 - 2 0 1 3 • H E R E I N H A N OV E R

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HANOVER TALKS

A Chat with

Jake Blum Owner of Systems Plus

By Mark Dantos

When did you realize Systems Plus would be a viable business?

When we plugged in the phone, it was ringing. We now get about 100,000 calls per year.

What do you anticipate will be “hot” in personal computing in 2013? What products are you looking forward to?

There is a strong movement to thinner, lighter devices to consume and transmit your information. More of your data is stored in the “cloud” or somewhere other than in your personal machine. More people enjoy and expect access to that data from almost anywhere 24/7.

Who played influential roles in your career development?

Bob Moses, the leader of SNCC, the civil rights or-

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ganization in Mississippi where I volunteered to help black Americans fight for the right to vote, and Staughton Lynd, a college professor who was also involved in the struggle for justice for all of our citizens.

What traits do you look for when hiring new sales and support staff?

Communication skills, commitment to excellence, team spirit, and technical expertise.

Why do you volunteer with the Norwich Fire Department?

I enjoy giving back to the community. There is also a sense of camaraderie with other firefighters that is unique and difficult to describe. The willingness to come to the aid of others, even at great risk to your personal safety, takes a spe-

W W W. M O U N TA I N V I E W P U B L I S H I N G. C O M

cial kind of commitment. Of course, we are concerned with our own safety and desire to all “come home” together.

How does Local First Alliance impact our community?

It is a long-term effort to forge alliances and create awareness in all citizens of the benefits of doing business with local companies rather than national, big-box outfits. More resources are returned to the community and strengthen local institutions, including nonprofits that benefit our citizens, our quality of life, and the environment. Plus, in the case of

companies like ours, the service experience and results are far superior.

Are there any current television series that have you eagerly awaiting the next episode?

Entourage (which my nephew, Adrian Grenier, stars in), Downton Abbey, Breaking Bad, and Morning Joe. Do you have any special plans for New Year's Eve? Every New Year’s Eve I get to spend with my wife Su, because I know we will not only have fun that night, but get to spend another great year together. •