Here in Hanover - Winter 2015/2016

HANOVER here in

WINTER 2015/2016

VOLUME 20, NO. 4 $4.95

and neighboring communities

Skiing & History at the

Trapp Family Lodge Creative Learning at

Rivendell School District Community Giving during the

19 Days of Norwich

CONTENTS

36

page

Features 36

The Hills Are Alive at the Trapp Family Lodge An amazing family gives the US its first Nordic skiing resort.

by Lisa Densmore Ballard

52 The 19 Days of Norwich 1% for the Haven.

by Kirsten Gehlbach

60 Rivendell Schools

A visionary model for the future of education.

by Anne Richter Arnold

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

by Cassie Horner

28 Best Friends

Tips, news, and furry facts.

31 Great Grapes A time for wine.

by Linda A. Ditch

68 Good Neighbors

68 81 Living Well

Advances in cosmetic surgery.

by Katherine P. Cox

86 The Hood & The Hop

Arts and entertainment at Dartmouth.

90 Happenings

A calendar of events.

95 Advertisers Index 96 Hanover Talks

A moment with Dr. Robert Davis, director of CRREL.

by Mike Morin

Animals and artistry at Norwich Regional Animal Hospital.

by Elizabeth Kelsey

73 Reflections

A taste of the Middle East.

by Elizabeth Kelsey

77 Health & Wellness Go Red For Women.

by Kirsten Gehlbach

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

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HANOVER here in

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Bob Frisch Cheryl Frisch Executive Editor

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Bob Frisch KEEP US POSTED. Here in Hanover wants to hear from readers. Correspondence may be addressed to: Letters to the Editor, Here in Hanover, 135 Lyme Road, Hanover, NH 03755. Or email us at: dthompson@ mountainviewpublishing.com. Advertising inquires may be made by email to rcfrisch1@ comcast.net. Here in Hanover is published quarterly by Mountain View Publishing, LLC Š2015. All rights reserved. Reproduction in whole or part is strictly prohibited.

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E D I TO R ’ S N OT E

Holiday Joy As we prepare for cold weather, Upper Valley residents busy themselves shopping for snow boots and ice scrapers as well as weather PHOTO BY IAN R AYMOND

stripping to seal cracks around windows and doors. Keep that wind outside! Woodpiles are stacked high, and thoughts turn to purchasing this year’s ski passes.

I look forward to enjoying some of my favorite things every winter—snuggling up in thick wool sweaters and socks, breathing in the intoxicating scents of cinnamon and pine throughout the house, and readying my gift and decorating lists for the holiday season. Nothing is more beautiful than a garland of fresh greens, pine cones, and red berries, and I can’t wait to hang them across the front of the house and drape one over my mantel.

Add a crackling fire in the fireplace and a cup of hot cocoa, and what more do you need?

With the approaching holidays, I always reflect on growing up and the wonderful times I had with my family. My mom and dad worked very hard to make every holiday special for me. Now, I realize we really didn’t have a lot, but at the time I felt like we had everything in the world and could never need anything else. What better gift could anyone give a child?

So many beloved people are no longer here, and I cherish the memories of parents and grandparents, aunts and uncles, and dear friends. I think the best thing I can do is to provide my two sons and my grandchildren with beautiful Christmas memories that they too will always cherish—opening piles of gifts, biting into warm cinnamon rolls for breakfast and squabbling over the last one, sitting down to a marvelous dinner around a table set with the best china and silver, doling out decorated cookies to the little ones, gathering to sing carols— just being together and sharing love and laughter.

The staff and I wish you a blessed holiday season filled with wonder and joy.

At this special time of year, remember those less fortunate in our community.

I think you’ll find that your gifts are returned many times over; funny how that works. Enjoy!•

Deborah Thompson Executive Editor dthompson@mountainviewpublishing.com

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17

C O N T R I B U TO R S

Anne Richter Arnold

Katherine P. Cox

After graduating from Columbia University, Anne spent most of her career in the business world and only recently followed her lifelong passion for writing. An avid hiker and paddler, she enjoys living in Vermont as well as traveling to explore the outdoors in other parts of the country and world. When she's not writing, you’ll find her teaching fitness classes, leading hikes, working in her garden, raising chickens, or preparing a meal for her family.

Kathy is a freelance writer and former writer and editor for The Keene Sentinel in Keene, New Hampshire.

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

Vicki is a freelance photographer, writer, and biologist who divides her time between living in Claremont, New Hampshire, and traveling and working in distant places. Most recently she has been “bi-polar,” spending summers in the Arctic and winters in Antarctica researching and guiding. She enjoyed photographing people and pets at Norwich Regional Animal Hospital for this issue.

Vicki Beaver

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

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

Linda A. Ditch

Elizabeth’s essays have appeared in O, the Oprah Magazine; Eating Well; Runner’s World, and other publications.

She is a frequent contributor to the Boston Globe. Elizabeth is a winner of the 2014 Donald M. Murray Outstanding Journalism Award and is currently writing a memoir about her cross-cultural marriage. For this issue, Liz wrote about the Norwich Regional Animal Hospital.

Kirsten is a freelance writer and marketing consultant living in Norwich, Vermont. She grew up in the Northeast Kingdom and graduated from the University of Vermont.

She enjoys public relations, music, art, travel, and writing about people and organizations. Her articles have been published in several regional magazines.

Kirsten Gehlbach

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

Elizabeth Kelsey

VISIT US ONLINE @

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

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

CLICK ON hereinhanover.com

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NEW LONDON INN & COACH HOUSE RESTAURANT

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BRAESIDE MOTEL

NORTHCAPE DESIGN BUILD

BROWN’S AUTO & MARINE

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NORWICH REGIONAL ANIMAL HOSPITAL

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PELTZER CAPITAL MANAGEMENT

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SEAN’S LAWN N’ GARDEN SERVICES

DATAMANN

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DAVID ANDERSON HILL, INC.

SUNAPEE GETAWAYS

DEAD RIVER COMPANY

SURFACE SOLUTIONS

DONALD NEELY, DMD

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WHEELOCK TRAVEL

GUARALDI AGENCY

WHITE RIVER FAMILY EYECARE

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

WINTER 2015/2016 • HERE IN HANOVER

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AROUND & ABOUT

BY

Cassie Horner

E V E N T S I N T HE HANOVER AREA PHOTOS BY

Michael Stafford

1 FAMILY FUN

13TH ANNUAL GINGERBREAD FESTIVAL

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n elaborately constructed family circus peopled with tiny, brightly colored figures, “Ginger Van Breadnikov” is one of the beautiful gingerbread structures created by potter and Norwich Nursery School teacher Shannon Wallis over the years. Featured on the 2015 poster for the 13th Annual Gingerbread Festival that benefits The Family Place in Norwich, Shannon’s masterpiece exemplifies the originality and spirit of the approximately 80 gingerbread “sculptures” that will be on display at Tracy Hall in Norwich, Vermont, on December 5 from 10am to 3pm. They will be auctioned off (bidding ends at 2pm), and people have the opportunity to vote on their favorites in the kids and adult categories.

The festivities also include a silent auction (featuring 75 to 100 items), cookie decorating (King Arthur Flour donates gingerbread men for the occasion), crafts, swag making, and gingerbread-related storytelling by a volunteer from the Norwich Public Library. Tracy Hall is all a-bustle with the Gingerbread Store upstairs selling small gifts, handmade items, and the JewelryOs™ Collection. Don’t miss a stop at the Gingerbread Café for lunch and snacks. The hall smells wonderful thanks to Christmas trees and decorated wreaths on display for sale.

The Gingerbread Festival came to be thanks to a suggestion from someone who learned about a similar event out West and brought the idea to The Family Place. “We wanted an event that involved families doing something together,” says board member Kathleen Snyder. “This fit for us.”

The first festival was held at the Marion Cross School. There were about 30 gingerbread houses and 30 auction items. About 200 people attended, despite a nor’easter, and the event raised roughly $5,000. Last year the event raised $56,000. All of the proceeds support the programs of The Family Place, a parent-child center with a mission to “deliver comprehensive programs designed to strengthen positive relationships, teach essential skills, and promote enduring healthy growth for families with young children in the Upper Valley and surrounding communities.”

Hundreds of people of all ages participate in the festival as house makers, volunteers, corporate sponsors, and other donors. The Family Place delivers pre-assembled gingerbread houses to a small number of area nursery schools for children and teachers to decorate. Youth and adults, both amateurs and professionals, turn ideas into gingerbread houses.

Admission is $5 per person and $10 per family. For more information, visit www.familyplacevt.org. •

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1. Sasha Garfinkle, staff member at The Family Place, places a bid on a house with daughter, Malia.

2. Gingerbread houses on display in Tracy Hall. 3.

“Ginger Van Breadnikov”

by Shannon Wallis, 2014 first-place winner. 4. Sasha Garfinkle helps children create holiday-themed crafts at the festival. 5. “Santa’s Ice Cream Shoppe” by Linda Louzler. 6. “Sweet Stuff Farm”

by Jackie Cook and Daisy Hazen. 7. The Family Place staff sells handcrafts and gifts at the Gingerbread Store.

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WINTER 2015/2016 • HERE IN HANOVER

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A RO U N D & A B O U T

MAKING A DIFFERENCE

HANOVER HIGH STUDENTS LEARN LESSONS ABOUT SERVICE

Participating Hanover High students include (from left) Camilla Lettere, Gracie Callaghan, Sam Estes, Jensen Dodge, Alan Baker, Gabe Loud, Martin Sorensen, and Hayden Smith.

food, making large numbers of grilled cheese

S

coordinates the Upper Valley Haven experience with the

sandwiches, stocking shelves, and unloading

organization’s volunteer coordinator, Amber Johnston.

food—during a four-day period last March, a group of stu-

She started volunteering at the Haven after Tropical

dents from Hanover High worked hard at these activities

Storm Irene and wants students to have the chance to get

and more while volunteering at the Upper Valley Haven.

involved in community service. “It is very humbling,” Sally

They were taking advantage of the annual March Intensive

says of the experience at the Haven. “It puts you out of

available to Hanover High School students. This exciting

your own world of small crises when you help others. It

program offers students a wide variety of learning experi-

gets students out of the Hanover bubble and allows them

ences of their choice, from snowshoeing in the mountains

to make a nice contribution.”

orting through hundreds of pounds of donated

to cake decorating, learning about exotic birds, or computer

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Sally Hair, chemistry/physics teacher at the school,

The March Intensive for Haven volunteers began with

programming. For four days in March, regular classes stop

discussions at the school to acquaint students with the

and students focus on the course they have chosen.

work of the Haven, “a nonprofit, private organization that

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

For more information about the Haven, visit www.uppervalleyhaven.org.

Clockwise from top left: Cathleen Dennison (Hanover High staff) and Sam Estes sort donations in the clothing room. Sally Hair (Hanover High staff) and Amber Johnston (Haven volunteer coordinator).

Martin Sorensen sorts produce in the food shelf.

Gracie Callaghan helps prepare a meal in the Hixon House kitchen.

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serves people struggling with poverty

hands-on service work. “There are a

by providing food, shelter, education,

lot of lessons for pictures of the world

clothing, and support.” They talked

beyond Hanover,” Sally says. Whether

about topics such as generational pov-

it’s an individual 10th grader learning to

erty and other reasons for poverty, and

crush and chop garlic for a healthy soup

learned about people’s transportation

or the whole group of students pitching

problems, case worker services, and

in to unload a food delivery, the March

health care issues. The days they spent

Intensive experience enriches the lives of

onsite included taking Advanced Tran-

the high school kids and the people

sit, four to five hours volunteering, and

connected to the Upper Valley Haven.

lunch.

The March Intensive at the Haven excels in giving students the chance for

For more information about the Haven, visit www.uppervalleyhaven. org. •

WINTER 2015/2016 • HERE IN HANOVER

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A RO U N D & A B O U T

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LOCAL LEARNING

CO-OP CULINARY LEARNING CENTER

D

o you have an interest in learning the fine points of cooking Thai curry or Persian food?

Or how about meeting a local farmer or cheesemaker? Would you appreciate creative help figuring out how to use some of your CSA items? All of this and more is on the agenda of classes and programs at the Co-op Culinary Learning Center in Lebanon.

The dedicated kitchen space at the Lebanon Co-op is the scene of everything from the Meet the Farmer series to cooking classes for kids and adults. December, for example, features a class on party and finger foods and how to make a dinner party run smoothly. Private classes are available, such as a birthday event for kids or adults. The facility is also used by corporate groups, with courses that serve as stress relief or team building.

In February, a cooking camp will offer kids a chance for hands-on learning. “Kids are a huge part of the program at the co-op,” say Eli Morse, director of the Culinary Learning Center. There are camps during the summer and spring break, too.

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“For a long time, the Co-op has wanted a dedicated space for cooking classes and promoting a relationship with local producers,” says Eli. “This provides a chance for members and nonmembers to get to know local faces of producers. The space is also an educational tool for us because employees can take classes for free.”

“There is always eating involved,” Eli promises of the courses and programs. Most include a full meal or heavy sampling. Eli teaches many of the classes and also arranges for area chefs and food producers to teach. A sampling of the local talent includes Brent Battis of B&W Catering Company, who teaches monthly; private chef Michael Perlov, who comes in twice a month; Steve Ferraris, who runs a pop-up restaurant, Osteria Chiara, from his home; and co-op cheesemonger Ken Weldon. • For more information about the Co-op Culinary Learning Center and to register for programs and classes, visit www.coopfoodstore.com/classes.

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1 & 2. A young cook shows off his salad and learns the best way to juice lemons.

3. Ray Sprague of Edgewater Farm. 4. Class participant Lela Jaacks cooks with instructor Brent Battis and director Eli Morse. 5. Kids show off their extra-long sheet of fresh pasta.

6. Enjoying a class. 7. Jack Keenan of Ducktrap Farm with Eli Morse, director.

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For more information about the Co-op Culinary Learning Center and to register for programs and classes, visit www.coopfoodstore.com/classes.

WINTER 2015/2016 • HERE IN HANOVER

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BEST FRIENDS TIPS, NEWS & FURRY FACTS

THE INS & OUTS OF CATS When it comes to our feline friends, most people fall on one side of the debate or the other—should cats be kept indoors or allowed to roam

WHAT’S SANTA BRINGING THIS YEAR?

outdoors? Those of us who’ve tried it both ways tend to prefer our indoor

For a gift that reflects well on the giver but even better on the recipient, wrap up one or two reflective accessories for pets. They’ll help keep both of you safe on walks in our long New England nights.

cats. There’s nothing like snuggling up to soft fur that’s free of mouse or bird bits, ticks, or other unpleasant surprises. And if you love feeding the birds, limiting Fluffy’s view to the window will increase your chance of seeing more feathered friends.

Indoor cats need never be bored.

They’ll find all the adventure they need inside. All it takes is a large paper bag

Okay, a GPS collar device might be more fun for you than your dog, but it’s a cool way to track canines who stray. Some even let you send text messages when Scout’s rambles lead her too far out of your chosen area.

or box, a sprinkle of catnip on a sheet of newspaper or an old towel, or tipping a kitchen chair over and draping it with an old throw to make a tent. The element of surprise is important, so shake things up every few days by rearranging your cat’s play space or adding new items to replace others you put away.

Every dog and cat loves to hit the hay in a new bed. How about something made with down feathers or memory foam for that special someone? Just because our companions can drop off anywhere doesn’t mean they haven’t included a new bunk on their letter to Santa Paws.

And for the feline flying ace, how about an airplane cat house?

This replica of the famed P-47 Thunderbolt, America’s classic fighter-bomber of World War II, boasts a spinning propeller, D-Day stripes, and fun details.

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The best part of keeping your cat inside? You’ll never again worry if she doesn’t come home when you expect her to, or wonder what happened to her if she fails to come home at all. Cats in Northern New England are at the mercy of busy roads as well as hungry fishers and other predators. >>

BEST FRIENDS TIPS, NEWS & FURRY FACTS

NEVER STOP TRAINING! If your dog knows the basics like come, sit, down, stand, and stay, should you teach less useful but charming behaviors like high five and roll over? Absolutely!

Training keeps your dog learning, no matter his age, and strengthens the bond between the two of you. •

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

G R E AT G R A P E S BY

Linda A. Ditch

A Time for

Wine

Toast the holiday season

With the arrival of winter, it’s time to raise a glass and toast the holiday season. Peter Rutledge of Norwich Wines has several suggestions for wines to stock up on for social gatherings or to give to wineloving friends and family members. >>

“Sparkling wines labeled as ‘Crémant’ from the Loire, Bourgogne, Alsace, and other parts of France can deliver the delicate, tiny bubbles of real champagne at a more affordable price.”

W IN TER 2015/2016 • HERE IN HANOVER

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G R E AT G R A P E S SEASONAL SPARKLERS The holidays seem made for sparkling wines and champagnes.

Peter has noted customers moving away from more expensive, bottle-fermented champagne toward inexpensive Prosecco, which is fermented in large tanks before bottling.

“I thought I’d suggest another option with methode champenoise wines from regions other than Champagne,” he says. “Sparkling wines labeled as ‘Crémant’ from the Loire, Bourgogne, Alsace, and other parts of France can deliver the delicate, tiny bubbles of real champagne at a more affordable price.” Here are Peter’s choices for celebrating the season.

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Frederic Mallo Crémant d’Alsace ($24) “Produced from a blend based on Pinot Blanc and Pinot Gris, this is a lovely, crisp, light sparkler—perfect for celebrations but equally at home with a meal, especially one with some spiciness that might compete for flavor with other wines. The natural acidity of this Crémant serves as a refreshing sip between bites, and although dry, it has a lovely softness.”

Eugene Carrel Brut Rosé, vin de Savoie ($16) “This is labeled as ‘methode traditionelle,’ which is another designation of the original champagne method, and has a very pretty, light-pink color. Although some of the world’s most sought-after and priciest champagnes are rosés, they continue to surprise many people with their delicate fruit and bone-dry finishes. This looks fantastic in the glass, tastes fresh and flavorful, and is a true bargain!”

Guy Larmandier Blanc de Blancs, cuvée signé Francois ($90) “If it must be champagne, I highly recommend steering away from the well-known labels and seeking out a growerbottled example. We like to support local farmers’ markets and small producers in every other food and wine we buy, so why support mass-produced champagnes from huge conglomerates? Guy Larmandier has been a favorite of mine for 15 years, and this Grand Cru Vieilles Vignes (old vines) is a

new bottling that has added layers of complexity over their others ($60). There will certainly be a bottle at my table at least once over the holidays!”

If sparkling wines are not your style, Peter has a selection of red and white varieties to consider.

REDS Bussola Valpolicella Ripasso ($24) “From one of Italy’s greatest producers of Amarone, this wine is produced by pouring the fermenting juice over the skins from the Amarone, resulting in a red with great body and richness but a tremendously soft texture. Fantastic wine and a great value.”

Tablas Creek Patelin de Tablas ($20) “A lovely Rhone-style blend, it is modeled after French Chateauneuf-du-Pape and Gigondas, using the same grape varieties grown in Paso Robles. Like the Bussola, this is the less expensive wine from this producer (their flagship Esprit de Tablas is $50+), but its spice, fruit, and body stand up to a great range of flavorful foods.”

Dominio de Heredia Rioja ($14) “Spanish Tempranillo in a lovely, medium-bodied, but still distinctively old-world style.

This shows the traditional earthy, leathery flavor of Spain’s most famous grape and region, offering the complexity usually found only in much more expensive examples.” >>

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G R E AT G R A P E S

WHITES Alphonse Dolly Sauvignon Blanc ($13) “A crisp, dry, bright style of Loire Valley Sauvignon Blanc from a Sancerre producer at a fantastic price.

This is a great reminder of what this grape used to taste like before the New Zealand style took over. Unlike the Southern Hemisphere style, this is not wildly grape fruity, instead showing more subtle fruit balanced with minerality and a refreshing, less acidic finish.”

King Estate Pinot Gris ($16) “While there are plenty of nice Pinot Gris wines from Oregon, one consistently great producer is King Estate. With just the right balance of palate-cleansing acidity and body, it appeals to many different palates and is equally enjoyable as a cocktail or with a meal.”

Steininger Gruner Veltliner Grand Gru ($16) “Many of you tried the Gruner I recommended last year as a nice step up from the $10 examples that introduce people to the grape.

This is from the same producer as the Loisium ($20) but is aged in large, old acacia barrels, imparting a richness of texture and flavor that appeals to those who like bigger whites like chardonnays. Still crisp and elegant, this offers more complexity and a lovely, full mouth feel. A tip for those inexperienced and wary of Austrian wines—think Northern Italy, not Germany. And if you do want a great one for $10, there’s the Anton Bauer Wagram Gruner.” • Norwich Wines and Spirits Elm Street Norwich, VT (802) 649-1970 Mon–Thu & Sat 9am–6pm; Fri 9am–7pm 34

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

BY

Lisa Densmore Ballard

PHOTOS COURTESY OF THE

Trapp Family Lodge

THE HILLS ARE ALIVE AT THE

AN AMAZING FAMILY GIVES THE U.S. ITS FIRST NORDIC SKIING RESORT

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

The Sound of Music, Rodgers and Hammerstein’s 1959 hit Broadway musical and the subsequent Academy-award winning movie, was part of pop culture in my childhood. I have vivid memories of the film starring Julie Andrews, who played Maria—the witty, capable, and beautiful nanny to Baron Georg von Trapp’s seven musically talented children. He fell in love with Maria and married her as the Nazis invaded Austria. The show and movie both end with the von Trapps fleeing over the Alps as the chorus sings “Climb Ev’ry Mountain.” }}} WINTER 2015/2016 • HERE IN HANOVER

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A decade later, as a camper at a YWCA near South Hero, Vermont, I swelled with pride when I got picked for the role of Liesl, the eldest von Trapp daughter who sang, “I am 16 going on 17” in the camp’s revival of the popular musical. Little did I know that the real von Trapp family had settled only an hour away in Stowe.

In 1980 as a freshman at Dartmouth College and a member of the college’s ski team, I had the opportunity to go cross-country skiing at the Trapp Family Lodge for the first time. A poor snow year, Dartmouth moved the Winter Carnival’s Nordic events there. After competing in the alpine races, I spent the afternoon cheering on my teammates while enjoying a rare opportunity to be on my skinny skis.

Later as a longtime resident of Hanover, I regularly made the easy 90-minute drive to Trapp’s to watch a competition, film a television show on its extensive trail system, or sometimes just to get a little fresh air, exercise, and Austrian gemütlichkeit (hospitality). But the connection between the lodge, the family, and Hanover goes much deeper than proximity, as I learned several years ago while filming a portion of the Emmy-nominated documentary, Passion for Snow.

In a special interview for the film with Johannes von Trapp, the youngest of the von Trapp children and the only one born in the United States, and his son Sam von Trapp, and then during a recent phone conversation with Sam, those connections became much clearer. >>

Top right: The original Trapp Family Lodge.

Bottom left: Maria and Johannes, circa 1942.

Above: The Baron Georg von Trapp and baroness Maria on the steps of the lodge.

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Left: The Trapp Family Singers rehearsing in a field near the lodge.

Bottom, from left: A portrait of Maria that hangs today in the lodge. The Baron takes a break from farm work.

The von Trapp family on tour in San Francisco, circa 1948.

“When the skiing began to grow on Mount Mansfield, we started taking guests,” recalls Johannes. “While we were away performing, the guests stayed in our rooms. That’s how we got into the hotel business.”

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d the ntice

Top: Cross-country skiers pass by the Trapp Family Lodge.

Above left: A Nordic racer prepares to start during one of the many competitions hosted by the Trapp Family Lodge each winter.

Above right: Many top-level Nordic skiers train and race at Trapp’s touring center.

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THE FIRST-EVER NORDIC SKIING RESORT When the von Trapps immigrated to the United States, they did not settle immediately in Stowe. “My family came to the states in 1938,” says Johannes von Trapp. “We traveled around the country performing during the fall, winter, and spring. In the summers we wanted to be at home. Home was Philadelphia, but Philadelphia in the summer was horrible, so we looked for a place to live that had a pleasant summer climate.”

In 1942, the von Trapps bought a farm on a hillside in Stowe where the Trapp Family Lodge is located today.

Baron von Trapp envisioned earning a living as a farmer, but with a family that now numbered 10 children, a rocky farm in Northern Vermont couldn’t fully support them.

“When the skiing began to grow on Mount Mansfield, we started taking guests,” recalls Johannes. “While we were away performing, the guests stayed in our rooms. That’s how we got into the hotel business.”

Making the leap from renting rooms to alpine skiers to a full-service, destination cross-country skiing resort came much later. It was Johannes’s idea—and a risky one, since it had never been done in the United States.

“During the 1960s, the market in ski accommodations began to change,” recalls Johannes, who graduated from Dartmouth College in 1963. “People were not as interested in the lodge experience. They wanted the anonymity of motels. Our occupancy began to suffer, so I started looking around for something to bring people up the hill.”

He didn’t need to look farther than his Norwegian college roommate. The two of them would drive to Stowe from Hanover, take a run or two on Mount Mansfield with alpine skis, and then when it got crowded, they went cross-country skiing on the logging roads on the von Trapp property. >> WINTER 2015/2016 • HERE IN HANOVER

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“We had a great time,” says Johannes.

“I thought there might be a market for it if it were presented properly. So we started a cross-country ski operation.

Everyone said we were nuts. Didn’t that die in the 1940s? But I had a very charming Norwegian fellow running the program. People enjoyed themselves, and the program grew to what it is now, a major cross-country destination.”

THE NEXT GENERATION Johannes’s son Sam, also a Dartmouth grad (class of 1994), joined his father over a decade ago to help run what’s now a year-round, 2,500-acre luxury resort. Other family members are also involved, and there’s plenty to do. In addition to operating the hotel, other on-site accommodations, and a Nordic center that becomes a mountain-biking mecca in the summer, the Trapp Family Lodge has three restaurants serving farm-to-table cuisine, opportunities for on-site snowshoeing, and an on-site brewery—its Bavarian Pilsner garnered a prestigious silver medal from the Great American Beer Festival.

“The brewery was my dad’s idea,” says Sam. “In the 1990s when craft beers were gaining popularity, my dad wondered why no one was making lagers. When he went to Austria, he 42

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Award-winning lager and other beers are brewed in the 36,000-square-foot von Trapp brewery, the latest addition to this full-season resort.

really liked the crisp, clean lagers he drank there, so we started a brewery during the last recession. Classic von Trapp! Everyone thought we were crazy, but it gave our family, staff, and guests something to be excited about.

Dad is always reticent to commercialize the von Trapp name, but the brewery made sense.”

Today, the microbrewery is not exactly small. The von Trapps brew their beer in a 36,000-square-foot production facility on the grounds of the lodge and sell it throughout Vermont, New Hampshire, and Massachusetts.

Next summer, they will add an Austrian-style beer hall to the brewery that will let visitors not only enjoy the brew but also see how it’s made.

BEER, SKIING, AND MORE The von Trapp brewery is an unlikely complement to the lodge’s touring center, but one does support the other. The site of many high-level Nordic competitions, in 2015 the Trapp Family Lodge hosted the first-ever Trapp Lager Marathon. “It was a huge success,” says Sam. “We had 90 racers the first year! Our goal is to have 300 in the marathon in three years.”

This competition-friendly place will be even more so in the near future. >> WINTER 2015/2016 • HERE IN HANOVER

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The von Trapps are looking to upgrade their snowmaking system to make it the go-to place for the region’s crosscountry ski teams to train early in the season. Currently, teams must travel five or more hours to Canada to find snow before Mother Nature blankets the Green Mountains.

But the resort welcomes non-competitive cross-country skiers too.

It’s a place where you can park your car for the weekend, ski morning and afternoon, and never get bored. With 65 kilometers of groomed trails for both classic and skate skiing that connect with another 100 kilometers of trails maintained by the Mount Mansfield Touring Center, you’ll certainly earn that award-winning lager at the end of the day. •

Trapp Family Lodge 700 Trapp Hill Road Stowe, VT (802) 253-8511 www.trappfamily.com

ONLINE EXTRA

Go online to www.hereinhanover.com to see the complete timeline of the von Trapp family including more historical photographs.

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SPECIAL ADVERTISING SECTION

Baby, It’s Cold Outside...

Shop, Dine & Explore Locally!

Dr. Sam’s Eye Care

Like the universe, Dr. Sam’s Eye Care is expanding!

No need to be an astrophysicist to work out this math—now with two more board-certified eye doctors, it has become twice as easy to be seen in Hanover. Please join us in welcoming Dr. Dorothy Hitchmoth and Dr. Joseph Gallagher, with over 20 years of combined experience serving Upper Valley patients. They’re also our kind of folks—frank and easy to talk to and experienced pros whose goal is helping you see the best you can. Dr Sam’s of Hanover offers even more of what you expect: Straight talk. Better vision.

2 Dorrance Place Hanover, NH 9 Dunning Street Claremont, NH (603) 543-2020 www.DrSamsEyeCare.com

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

35 South Main Street Hanover, NH (603) 643-2884 Mon–Sat 9am–5:30pm Closed Sun

Jesse’s Steaks Seafood & Tavern Lemon Tree Gifts of Hanover Distinctive Gifts, Jewelry & Home Décor for Every Person, Season & Occasion!

• Featuring Adorable Baby and Children’s Items • Local and Regional Products Now in their new home, Lemon Tree offers unique gifts for everyone, including babies, men, tweens, and pets! You’ll discover an array of beautiful things, including leather goods, scarves, sleepwear, jewelry, watches, candles, ties, rugs, and much more. We look forward to being part of your Hanover shopping experience!

28 South Main Street Hanover, NH (603) 643-5388 www.LemonTreeGifts.com Open 7 days a week 46

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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, and holiday events. 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 www.Jesses.com Open 7 nights a week at 4:30pm

SPECIAL ADVERTISING SECTION

Hanover True Value

Artifactory

Consider Us Your Weber Headquarters!

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

Enjoy grilling at its fi nest on the Weber Summit Series.

Combining all the top features, this dramatic six-burner gas grill proudly boasts everything from a Sear Station smoker box and burner to an infrared rotisserie burner and Tuck-Away motor with separate fork and spit storage, side burner, LED tank scale, and enhanced lighted knobs.

Factory Authorized Weber Sales & Service.

7 South Street Hanover, NH (800) 643-2308 www.TrueValue.com Open 7 days a week

PowerHouse Mall 8 Glen Road, #12 West Lebanon, NH (603) 298-6010 www.ArtifactoryNH.com Mon–Wed 9:30am–6pm Thu–Sat 9:30am–8pm Sun 11am–5pm

Long River Gallery & Gifts

Hilde’s Salon Vienna

Since 1991, Long River Gallery & Gifts has been the “hidden gem” of the Upper Valley artist colony’s fi ne art and artisan craft scene. Now, more than 120 fi ne artists and craftspeople are represented with locally made art, craft, fi ne furniture, photography, jewelry, woodenware, pottery, sculpture, basketry, books, children’s toys, accessories, artist cards, and more. Everything is unique, authentic, and locally made by Upper Valley and and New New Hampshire Hampshire and Vermont artists. Bring a friend and make it a special outing! (Interior designers welcome.)

Be merry and glamorous this holiday season! The Upper Valley’s custom color specialist, Hilde’s provides hair and skin-care treatments and products for women, men, and children—in a contemporary salon with Wi-Fi. Our professionally trained staff offers the latest in hairstyles, cuts, foil, gloss, lash and brow tinting, body waxing, facials, and manicures. Don’t miss our annual holiday products sale, plus gift certificates and stocking stuffers!

Walk-ins welcome; free parking.

1 Main Street Lyme, NH (603) 795-4909 www.LongRiverGallery.com www.facebook.com/LongRiverGallery Tue–Sat 10am–6pm Sun 11am– 3pm Mon by appointment

80 South Main Street Mascoma Savings Bank Building Hanover, NH (603) 643-4260 www.HildesSalonVienna.com Mon–Fri 8am–5pm Sat 8am–3pm Early morning and evenings by appointment

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SPECIAL ADVERTISING SECTION

The Norwich Bookstore Find a gift for everyone on your list!

The Norwich Bookstore has been a welcoming community resource for more than 20 years. Our thoughtfully selected books are complemented by a variety of treasures from soft toys and sophisticated games to calming coloring books and finely crafted pens. Stop by the bookstore or visit our website for updates on author readings and children’s events, booksellers’ recommendations, and more.

291 Main Street Norwich, VT (802) 649-1114 www.NorwichBookstore.com info@NorwichBookstore.com

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

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

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

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

Mon–Sat 9am–6pm Thu 9am–8pm Sun 12–5pm between Thanksgiving & Christmas

Strong House Spa

King Arthur Flour Watch artisan bakers at work in our bakery. Shop for all your baking needs, from top-quality ingredients to tools, mixes, pans, and more. Sign up for a class. Sample treats from our demo kitchen. Enjoy a gourmet coffee and pastry, sandwich, salad, or pizza from our café. Catch the sun on our deck; check your email. Relax and enjoy the return of winter at King Arthur Flour!

Transport yourself to our calm and relaxing atmosphere, bathed in organic essential oils. Discover treatments with lasting results and products that are great for your skin, body, and the environment. Since 1992 we have been committed to stellar customer service and green organic wellness. Groups welcome. Gift certificates and booking online at StrongHouseSpa.com.

694 Main Street Quechee, VT (802) 295-1718 www.StrongHouseSpa.com Open 7 days a week

135 Route 5 South Norwich, VT (802) 649-3361 www.KingArthurFlour.com Open daily 7:30am–6pm

Ramunto’s Brick & Brew Here at Ramunto’s Brick & Brew we are dedicated to the highest quality New York pizzas.

Our handcrafted pizzas, calzones, and stromboli require the freshest dough, which is made daily along with our signature sauce and freshly grated, premium whole-milk mozzarella.

Our authentic wood-fired and seasoned slate ovens finish the process with our skilled cooks monitoring the process. Come join us for a real pizzeria experience in a fun family atmosphere.

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

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SPECIAL ADVERTISING SECTION

Molly’s Restaurant & Bar

We’re Makin’ Waves

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 that the Upper Valley has to offer. Gift cards are available in any denomination.

Give the gift of pampering this holiday season with a gift certificate to We’re Makin’ Waves salon. We offer a variety of salon and spa services sure to melt your winter blues away! Try our therapeutic Essential Facial, luxurious pedicures, and long-lasting shellac manicures. We also offer deep-conditioning hair treatments to combat winter dryness. Combined with a professional blow out, it’s the perfect way to prep for those holiday parties. Call or stop by today to pick up the perfect gift this year.

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

34 South Main Street Hanover, NH (603) 643-1244 www.WereMakinWaves.com

Game Set Mat Apparel and Accessories for Your Active Lifestyle We offer stylish and comfortable active wear that fits a range of bodies and budgets in performance fabrics and natural fibers.

In addition, we have a large selection of yoga mats and props, tennis and yoga bags, tennis sneakers, and gifts including made-in-Vermont Skida hats, neck warmers, and headbands.

We string racquets too!

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

Mon–Wed 9am–7pm Thu & Fri: 9am–5pm Sat 9am–4:30pm

Lou’s Restaurant and Bakery Lou’s Restaurant and Bakery, a tradition since 1947, is proud to be a certified green restaurant with a focus on locally sourced food products. Thanksgiving brings traditional favorites along with pumpkin cheesecake and snowflake dinner rolls. Winter seasonal holiday favorites include linzer torte, authentic stollen with marzipan, European Christmas cookies, gingerbreads, rugelach, and dessert trays. Catering also available.

Open 7 days a week

30 South Main Street Hanover, NH (603) 643-3321 www.LousRestaurant.net

White River Yarns Inspiration * Quality * Service A full-service yarn shop next to the Junction Frame Shop, with over 100 brands of yarns and fibers in every imaginable color and weight.

The largest yarn shop in the Upper Valley, featuring a huge variety of notions and accessories. Knit Night on Tuesday and Thursday evenings. Senior discounts every Wednesday (65+). Join the lending library. Classes offered regularly.

Mon–Fri 6am–3pm Sat & Sun 7am–3pm Bakery open Mon-Sat until 5pm; Sun until 3pm

49 South Main Street White River Junction, VT (802) 295-9301 whiteriveryarns@gmail.com www.WhiteRiverYarns.com Mon, Wed, Fri & Sat 10am–4pm Tue & Thu 10am–8pm Closed Sun WINTER 2015/2016 • HERE IN HANOVER

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SPECIAL ADVERTISING SECTION

Just Paradise Color Specialist Salon & Tanning

Carpenter and Main

At Just Paradise, our friendly, caring, and listening team strives to enhance your personal beauty and wellness. We choose products that are gentle for you and the environment while giving exceptional results. Our services reflect our passion, continual education, skill, and creativity.

At Just Paradise YOU are our focus and you are our special guest each and every time you visit. Visit us today and we’ll help you achieve that holiday glow!

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 served Wed–Sun evenings: Bistro 5:30–10pm Dining Rooms 6–9pm Closed Mon and Tue

443 Miracle Mile Lebanon, NH (603) 448-1244 www.JustParadiseSalon.com Open Mon–Sat

The J List Fine Clothing, Exuberant Gifts, Baby Treasures

Cabinetry Concepts & Surface Solutions For both residential and commercial projects, Cabinetry Concepts’ design professionals can help create more functional space 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 19 227 Mechanic Street Lebanon, NH (603) 442-6740 (603) 442-6750 www.CabinetryConceptsNH.com www.SurfaceSolutionsNH.com Mon–Fri 8am–5pm Sat 9am–3pm

Newly located in Hanover, the J List is a short walk down Main Street from Dartmouth College.

A great source for special and unusual things that you won’t find everywhere: clothing, jewelry, handbags, scarves, small housewares, hostess gifts, stocking stuffers, funny greeting cards, and so much more.

57 South Main Street Hanover, NH (603) 277-9052 Mon–Wed 10am–6pm Thu–Sat 10am–8pm Sun 11am–4pm

Main Street Kitchens Specialty retailer of gourmet cookware and gadgets.

Celebrate the holiday season with a gift of Le Creuset cookware, a colorful, timeless addition to every cook’s kitchen. Make us your first stop for the holidays. You’ll find something for everyone on your list.

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

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COMMUNITY

New Art at

BY

Katherine P. Cox

Dartmouth Public art introduced October 8 A ribbon-cutting ceremony was held to unveil a new piece of art in Dartmouth’s Maffei Arts Plaza. Juliette Bianco, interim director, Hood Museum of Art, greeted attendees with an introduction, followed by remarks from Maria Laskaris, special assistant to the Provost for Arts and Innovation, and the artist, Kiki Smith. A reception followed in the Black Family Visual Arts Center.

Refuge was acquired by the Hood Museum of Art and the Public Art Committee in commemoration of 40 years of coeducation at Dartmouth. •

The recently completed Maffei Arts Plaza installation of Dartmouth’s newest work of public art, Refuge (2014), by contemporary artist Kiki Smith.

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STORY AND PHOTOS BY

Kirsten Gehlbach

THE 19 DAYS OF NORWICH

1%♥HAVEN FOR THE

“A lightbulb moment,” says Dan Fraser at Dan & Whit’s General Store in Norwich.

In 2013, he heard the Upper Valley Haven pantry shelves were bare, and that there wasn’t enough money to stock them to feed people in need. His idea was simple—“No one in the Upper Valley will go without food.” }}}

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Far left: Liz Verney and Dan Fraser at the February celebration at Marion Cross School in Norwich. Dan was honored for his “lightbulb moment” and the energy to launch 19 Days of Norwich, 1% for the Haven to raise money to stock the food shelf.

ut f o od

“

o o N

er Valley will g p p U e o wi th n i t ho ne

.”

Above: Marion Cross School students celebrate all the cans of tomatoes collected as one of the eight world wonders of Norwich.

Right top: Dan Fraser, who came up with the idea for 19 Days of Norwich, 1% for the Haven, sits at the information booth at Dan & Whit’s and welcomes questions and donations.

Right bottom: Bonnie Munday, Norwich Town Clerk, presides over the tower of peanut butter collected at the town’s eight world wonders site.

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“When people join together, big things can happen,” says Dan.

1. Jodi Picoult and the cast of characters of the Trumbull Hall Troupe at the Character Breakfast held at The Norwich Inn. 2. Andrea and crew of Andrea’s Hair Studio dressed up for the “Battle of the Beauticians.”

1

3

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3. Cheryl Herrmann collected cans of tuna at RE/MAX Group One, one of the eight world wonders.

4. Soup goes to the Haven thanks to the collection by nurses at the BAYADA Home Health Care, another eight world wonders site.

2

“What if,” Dan thought, “we give 1 percent of sales in December for 19 days to the Haven?” You might think 1 percent of sales in only 19 days wouldn’t add up. Dan too pondered the idea, wondering, “How much difference can our little business make toward this effort?”

THE SPARK THAT STOCKS THE SHELVES In the first year, this effort raised $27,849. Although it was a good start, he wasn’t going to stop at that figure in year two. Anyone who knows Dan knows he has plans and big, bright ideas. He’s been called the spark that stocks the shelves of the Haven and a ball of energy with no strings attached.

Fast-forward to 2014. Dan raised the bar and his idea lit up, spreading throughout the community. Businesses and the Norwich community, in addition to the greater Upper Valley, signed up to help because of Dan’s passion.

“When people join together, big things can happen,” says Dan. He encouraged people to shop at one of the participating businesses where 1 percent of all sales would go to the Upper Valley Haven.

The “eight world wonders of Norwich” stepped up for collections of food to donate to the Haven. Neighbors walked around town and donated a ton of tuna at RE/MAX Group One, soup at BAYADA Home Health Care, and pasta at Four Seasons Sotheby’s International Realty (formerly Lang McLaughry Real Estate). Donations to Diane’s Casual Cuts added the pasta sauce. The Marion Cross School joined in with an amazing stack of canned tomatoes. The Norwich Town Clerk’s office gathered peanut butter, and the Norwich Police Station brought in the jam. The Norwich Public Library stacked cereal, and the entire community helped fill the Haven’s shelves. >> WINTER 2015/2016 • HERE IN HANOVER

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1

“We are pleased to be a collection spot for the Haven, a true safe haven and valuable resource,” says Chief Doug Robinson, who pledged to collect jam again this year. “Dan has done a great job for the community.”

Cheryl Herrmann of RE/MAX Group One adds, “It takes a village to take care of each other—people helping neighbors. So many people are part of this.

Kids are part of this.” She is looking forward to cans of tuna arriving at her door again this year.

Local Boy Scouts held a canned food drive. Author Jodi Picoult and the Trumbull Hall Troupe hosted a breakfast for the community’s children, complete with Disney characters (with Jodi as Cinderella). Local vendors helped out by sharing their wares. Governor Peter Shumlin joined Norwich, Vermont, House Representatives Jim Masland and Tim Briglin at a luncheon. There was a Battle of the Beauticians, and far-flung friends from Montana to North Dakota helped with donations. Again this year, those who now live beyond Norwich and the Upper Valley are encouraged to join in.

Dan is hoping to see zip codes from all 50 states to help reach the goal.

ake kets,

2

3

1. Ledyard National Bank sponsored the grilled cheese and tomato soup lunch enjoyed by many, with (from left) State Representative Jim Masland, Governor Peter Shumlin, and State Representative Tim Briglin in attendance.

2. Diane and Laura of Diane’s Casual Cuts dressed up for the “Battle of the Beauticians,” at the eight world wonders salon, which collected spaghetti sauce.

3. Two sisters pose in front of the mountain of tuna they added to and helped stack at RE/MAX Group One.

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GIVING YEAR-ROUND During the year, Dan’s lightbulb moments continue to shine with Milk Monday. Fresh milk is so rare at the Haven that it’s referred to as “liquid gold.” At the store’s checkout, customers will find plastic milk bottle caps, each representing a gallon of milk. Customers buy one or more and drop the caps in a bucket, and then Dan & Whit’s has their supplier, Hood Dairy, deliver a gallon of fresh milk to the Haven for each cap in the bucket.

“Since hunger is a constant, year-round issue, it needs to be addressed continually. Here is an easy way to do a little something each week to help ensure that the Haven has food available on the shelves at all times,” explains Dan. In the Full Deck Challenge, Dan draws a card from a deck every week.

BY THE NUMBERS: 2014 STATISTICS FOR THE UPPER VALLEY HAVEN * $2.3 million to operate the Haven * 14,864 occasions on which the Haven supplied food for one household for a week • 3,801 unduplicated households • 11,172 people—3,507 of those were children • 5 percent increase in the number of households • 13 percent increase in the number of food-shelf visits • 127 households in one day (in 2008, the daily average was 28)

Each card represents one of the most frequently requested items at the Haven’s food shelf. If Dan picks a jack, he donates macaroni and cheese. A queen is canned tomatoes, or canned black beans for a king. Aces represent one gallon of milk and one dozen eggs.

At the end of the year, the full deck has been played and the Haven receives the food it needs most.

In 2014, 9,533 pounds of food were collected and delivered to the Upper Valley Haven as the result of 19 Days of Norwich. That’s four and threequarters tons! With $75,000 in matching funds from the Byrne Foundation, $231,208.26 was raised from businesses and neighbors. Through this effort, 131 new donors gave $30,568, according to Liz Verney, development and communications director at the Haven.

WHAT’S NEXT? What’s Dan’s goal for this year’s 19 Days of Norwich, 1% for the Haven program? “We hope to do as well as last year with the Byrne Foundation matching $80,000,” he says. An online auction will be up and running around Thanksgiving, with offerings that include a sculling lesson, a scenic drive in a Porsche, and a private tour WINTER 2015/2016 • HERE IN HANOVER

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and viewing of the inside of the clock tower at the Norwich Congregational Church, with more to be added.

Although he is humble, Dan was celebrated at the Marion Cross School on February 25, 2015. The Haven’s board of directors has named the Food Shelf lobby in honor of Dan Fraser, Dan & Whit’s General Store, and the Town of Norwich.

They recognize Dan and the community’s efforts, which continue with year-round food donations and financial support from businesses, individuals and families, schools, churches, and civic groups in Norwich and surrounding towns on both sides of the river.

Liz, on behalf of the Upper Valley Haven and the board, says, “We are humbled by the community’s generosity and spirit. Thank you to Dan Fraser and all who made the 19 Days effort happen!”

New to this year’s 19 Days event is 52 Pickup. Dan explains, “Find the 52 cards and the people who represent them in town, and be entered to win $1,000.” The suggested entrance fee is $100. He calls this a cross between Assassin and Where’s Waldo. Plus, don’t miss the eight wonders of Norwich Pancake Breakfast and keep an eye out for the list of local businesses donating 1 percent.

When asked, “Why?” Dan’s answer is, “This is the right thing to do. We’re keeping it local. Being in the grocery business, this is a good pairing,” Dan says. “This is a collective effort. People and businesses are stepping up to do their part.” Congratulations to Dan Fraser and his lightbulb moments, shining on for the Haven! •

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Rivendell Academy students and staff gather for their fall school picture.

Opposite: VISIONS (Rivendell’s afterschool program) students at Fall Pumpkin Pick activity.

Samuel Morey Elementary 60

Westshire Elementary

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Rivendell Academy

BY

Anne Richter Arnold Rivendell School District

PHOTOS COURTESY OF

T In 1998, four towns, one in New Hampshire and three in Vermont, came together to create their own interstate educational community, something that required “out of the box” thinking and lots of cooperation.

It’s said that necessity is the mother of invention, and changes that affected the local students necessitated the creation of the innovative Rivendell Interstate School District. Today, 490 students from Orford, Fairlee, West Fairlee, and Vershire receive the educational foundation that will help them succeed when it comes time to enter the adult world. In most schools, the students associate themselves with their towns; in this part of the Upper Valley, they’re all Rivendell kids. }}}

A V I S I O N A R Y M O D E L F O R T H E F U T U R E O F E D U C AT I O N

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Students enjoy getting outdoors during Westshire Elementary’s Annual All School Hike.

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Adapting to Change

PREPARATION FROM DAY ONE

The Rivendell Interstate School District consists of three preschool classes, Samuel Morey Elementary, Westshire Elementary, and Rivendell Academy, a grade 7 through 12 school. There is one school board, comprised of members from various towns.

Samuel Morey Elementary Principal Gail Keiling remarks, “Because we are an interstate school district, I think we drive the departments of education in New Hampshire and Vermont crazy since we don’t really fit into any known model. Even after many years, it gets a little complicated at times!”

In 1998, educators and community members came together to address the growing needs of the students in the area. The schools were experiencing something that is happening in many small towns—diminishing enrollments and budget constraints that force schools to consolidate and to reconsider offering classes like art and music, and even whether to have a full-time school librarian. >>

Preparing Rivendell students to meet the challenges of adult life begins early in one of the three preschool classes that started in 2000. Samuel Morey Elementary Principal Gail Keiling says, “Our preschools are an example of the district’s commitment to early education. We started the program way before the state of Vermont’s initiative because we know preschool programs work, and early intervention is really helpful to create strong students.”

The curriculum and structure of the Rivendell school system are creative and innovative. Rivendell Interstate School District Superintendent Brenda Needham says, “We have solid language arts and math programs, but we are very focused on the individual and helping achieve academic success. In an age of standardized testing and a focus on student performance, we haven’t lost art, music, and language programs like other schools.

“Our faculty comes from a variety of places with varied experience; this is deliberate because in a small school, it gives a sense of a more global experience to the students.

They can use technology and get information in the classroom, but to experience teachers who have lived in different places and to share their experiences is invaluable.

“We also budget for extended learning opportunities; students have gone to Boston, New York, Quebec, France, and Peru, and we’re planning on going to Guatemala.

Because of cost, many schools have cut out these types of experiences, but we feel they are important.”

How does all this success come about?

Teachers at Rivendell take initiative and learn together; twice a month there is a districtwide meeting, and monthly the CFG (Critical Friends Group), 10 teachers from preK through 12, meet as well. At CFG teachers bring a teaching dilemma, student work, or a unit they’re working on and get feedback from their peers.

Gail says, “It’s very organic; each group is focused on something different each month.

The beauty of it is that you get different lenses, so to speak, on the topic discussed.

So a high school science teacher can get feedback from, for instance, a kindergarten teacher. It’s things like this that build a professional, successful, student-focused learning district.”

“Our goal is that they will become lifelong learners, positive contributors to their communities, and productive healthy adults.”

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Above: Rivendell Academy students work on an activity about compassionate deeds, related to their summer reading.

Right: Students come together for an all-school activity.

Another driving factor was preparing the children to enter high school. While Orford had a K through 12 school, students weren’t able to enjoy the opportunities they’d have in a larger high school with a larger enrollment. The communities had a choice of one of four different high schools—Hanover, Thetford, Hartford, or Oxbow. With that many options, it was nearly impossible to develop a strong curriculum that would prepare the students to succeed at any of the high schools they may have chosen.

As opportunities for attending several of the high schools decreased, it was time to create a cohesive K through 12 educational system that addressed the needs of the community.

Community Involvement and Commitment Several forward thinkers proactively decided to create a more effective educational environment. It started with Doug Tifft from the Orford School Board and Allen Avery from the Fairlee School Board. Allen, especially, was the driving force behind the concept of Rivendell and had the vision of small towns joining resources so they could give more to their students.

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On the educational front, Rebecca Holcombe from the Fairlee K through 8 school and now Vermont’s Secretary of Education initiated the curriculum.

In 1999 Vershire and West Fairlee joined to create the four-town school district.

Gail Keiling was a Grade 3/4 teacher in 1999 when the Rivendell District was evolving. “Then, there were still separate schools doing professional development with teachers designing the new K through 12 curriculum, so there was a progression and continuum of learning. People from the four towns were still determining what the district would look like. The process involved a huge community involvement; there were many forums about curriculum, and many opportunities to talk about what the communities wanted the Rivendell District to look like. In 2000 we became Rivendell, and it has been incredibly successful.”

Gail continues, “When we started, we were committed to high standards, to getting all kids to a higher level no matter what their socioeconomic status, and to providing a quality education for all students to prepare them to be successful at the academy and in the real world. A lot of smaller towns WINTER 2015/2016 • HERE IN HANOVER

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didn’t have the resources to bring in quality professional development; they were cutting art, music, and librarians. This allowed our community to give a quality education to all our kids, no matter what.”

Stronger Together Rivendell Interstate School District Superintendent Brenda Needham believes that the concept of towns coming together proactively to create their own educational environment offers many benefits that towns on their own just can’t achieve.

Brenda says, “Rivendell is truly unique in that it fits into the smallschool category with great strengths, allowing us to pay attention to individual students and their needs, and with great opportunities for differentiated instruction and unique experiences. Many small towns have limited resources, but by joining together, we have more to offer the students. And fortunately Rivendell has great support from the community, especially financially with a 10-million-dollar budget for 490 students.”

Brenda describes Rivendell: “It is unique as a school district because it is interstate and because we can serve students in creative and innovative ways because, as a district, we are creative and innovative. We are fortunate to have some outstanding teachers who do quality work and care about the students, which is not unique, but it’s at the heart of a small school district that is based on the commitment to care for students in an individualized way.”

The communities of Rivendell have proactively solved the problem of small -town education. Says Brenda, “One of the challenges in Vermont and New Hampshire is declining enrollment, so any time you can bring communities together, it is a good thing. Here the communities chose to consolidate rather than having it forced upon them, and it was done with a view of the future that at that time was very unusual. This is a great part of the success of the schools and what gives our students the opportunity to go far.”

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“Rivendell is truly unique in that it fits into the smallschool category with great strengths, allowing us to pay attention to individual students and their needs, and with great opportunities for differentiated instruction and unique experiences.”

Brenda credits the school board for the success of Rivendell 15 years later.

“Being one board with members from a variety of communities but with a single view has been crucial to the cohesiveness of the district. Since its inception, Rivendell has been about individuals coming together for the common good, seeing themselves as part of Rivendell, not Fairlee, not Orford. This is extraordinary in an educational system, and a large part of the success of the school district and its students.”

Rivendell’s guiding principles are still going strong in 2015. Its mission statement sums it up “. . . to foster the intellectual, social, and personal development of its students. Our goal is that they will become lifelong learners, positive contributors to their communities, and productive healthy adults.” With a graduation rate of 98 percent and most college-bound seniors going to the school of their choice, Rivendell is definitely doing something very right. • Rivendell Interstate School District 10 School Drive Orford, NH (603) 353-2170 www.rivendellschool.org

ONLINE EXTRA

Insights into how Rivendell’s staff members prepare their students for adult life and extra photos are online at www.hereinhanover.com.

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GOOD NEIGHBORS BY

Elizabeth Kelsey

PHOTOS BY

Vicki Beaver

UNLESS OTHERWISE NOTED

Dr. Jennifer Lesser and her daughter Reese comfort Whiskers on the exam table with the help of treats and a comfy pad atop every table.

ANIMALS AND

ARTISTRY AT

NORWICH REGIONAL ANIMAL HOSPITAL CREATING A SPACE OF WARMTH, HOPE, AND COMFORT

In an exam room of Norwich Regional Animal Hospital, a handsome dog stands at attention under an apple tree, while in the branches above, a tabby stares at birds among the blossoms. The image is part of a mural that veterinarian Jennifer Lesser commissioned from artist Patti Cerra. The life-sized painting covers much of one wall and curves onto the side of an exam table, giving a visitor the impression that she’s part of the scene. >>

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Pets and their owners are greeted by a wall mural in an exam room at Norwich Regional Animal Hospital.

Below: Artist Patti Cerra at work.

“Our mural illustrates our interconnectedness to our natural world, wild animals, and companion animals,” Dr. Lesser says. “At the end of the day, our amazing connection with the animals who motivate us to live, explore, and find joy in simplicity makes the hard work worth the effort.”

Photo by Nate Barsanti.

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GOOD NEIGHBORS A moment earlier, Kato covered Dr. Lesser in kisses.

Her rapport with her clients is clear and is one of the reasons owners like Logan Scelza come back.

“Our mural illustrates our interconnectedness to our natural world, wild animals, and companion animals,” Dr. Lesser says. “At the end of the day, our amazing connection with the animals who motivate us to live, explore, and find joy in simplicity makes the hard work worth the effort.”

Dr. Lesser became lead veterinarian and owner of NOAH—as the hospital is known to friends—in 2011, when Vermont’s opportunities for life balance enticed her to relocate from Delaware. She works with colleagues Lisa Colgan, DVM (veterinary associate), David Sobel (veterinary consultant), and a support staff of nurses, receptionists, and office managers. NOAH focuses on the care of cats and dogs, but Dr. Lesser’s team also sees rabbits, ferrets, hedgehogs, “and the occasional wounded wild bird” with less frequency but equal enthusiasm.

A COMFORTING ATMOSPHERE Dr. Lesser’s idea for the mural was part of a larger effort to transform the hospital’s physical space into a relaxing environment. Many pets become anxious when they leave their safety zones. Because of this, the practice has incorporated area rugs, low-hung 70

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large windows for natural light, and pheromone diffusers as well as examroom tables with non-slip padded surfaces for those animals too small to be examined on the floor. “Patti’s mural adds to the ambience, enhancing visual interest and relaxation for our families and staff, which in turn relaxes our patients,” she says.

Photographer Cynthia Crawford was the first artist to soften the hospital’s décor by providing photographs of wild creatures to adorn the practice’s walls. Not long afterward, Patti added to the gallery with a portrait she had painted of her beloved Corgi, who died at age 17.

“I found that having her portrait lessened my sadness, giving me an outlet in which to engage with her spirit,” Patti says. “I wanted to share that sense of connectedness with other people who love their pets, so I asked Dr. Lesser if I could hang the portrait in her waiting room.”

NOAH’s collaboration with local artists is one example of the practice’s effort to integrate with the community whenever possible. “Many people stop into the clinic simply to see the work of our local artists,” Dr. Lesser says. “I love that.” >> WINTER 2015/2016 • HERE IN HANOVER

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GOOD NEIGHBORS THE MAKING OF THE MURAL The vet and the artist met in 2011, when Dr. Lesser began caring for Patti’s “utterly loyal, adventurous cat” Nashirah, who had been attacked by other animals on several occasions, back when he was allowed to explore the outdoors at all hours. “From my observation, Dr. Lesser thinks ‘outside of the box,’ which has been enormously helpful in keeping Nashirah alive,” Patti says. A stricter curfew for the roaming feline helped too.

Patti, who graduated from the Museum of Fine Arts School in Boston in 1985, works primarily in acrylics and maintains a balance between realism and an expressionist style. Nashirah and the family’s dog, as well as a departed beloved cat, were the inspiration for the exam-room mural, which the artist completed over the course of seven weeks. She kept a flexible schedule, working partial days throughout the project, which allowed the clinic to operate normally. The hospital plans to add another mural soon.

“I know from experience it can be very stressful taking your pets to the vet, especially when they are seriously ill,” Patti says. “For this reason, I was delighted to work with Dr. Lesser and her staff in hopes of creating a special space of warmth, hope, and comfort for the patients’ families.”

Citing medical research on how a soothing atmosphere supports the healing process, she adds, “I think Norwich Regional Animal Hospital not only provides exemplary care, it also emotionally and physically supports the families and patients while they receive that care.” • Norwich Regional Animal Hospital 13 Fogg Farm Road White River Junction, VT (802) 296-2273 www.norwichanimal.com

ONLINE EXTRA

Go online to www.hereinhanover.com to see more photos of NOAH. 72

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REFLECTIONS BY

Elizabeth Kelsey

A taste of the Middle East Reminiscing about a favorite dining spot

A couple of years ago, my husband Maroun and I were driving home from Northern New Hampshire, making the turn from Route 302 to Route 91 in Wells River, Vermont, when I spotted an anomaly in the rural setting. “Hey,” I said to Maroun, “It’s a Lebanese restaurant.”

The enormous wooden building looked like it belonged in nineteenth century France. A large neon sign told us we’d stumbled upon Sarkis’s Mediterranean Restaurant: Authentic Lebanese Cuisine. The folding sign below advised us in removable block letters: “Come here for the best lamb chops you’ll ever taste in your life.” >>

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REFLECTIONS

FALAFEL Falafel is a deep-fried ball or patty made from ground chickpeas, fava beans, or both.

Falafel is a traditional Middle Eastern food, commonly served in a pita, which acts as a pocket, or wrapped in a flatbread known as lafa.

"Falafel" also frequently refers to a wrapped sandwich that is prepared in this way.

FALAFEL PITA Yield: About 20 balls 1 cup dried chickpeas ½ large onion, roughly chopped (about 1 cup) 2 Tbsp finely chopped fresh parsley 2 Tbsp finely chopped fresh cilantro 1 tsp salt ½-1 tsp dried hot red pepper 4 cloves of garlic 1 tsp cumin 1 tsp baking powder 4-6 Tbsp flour Vegetable oil for frying Pita bread Chopped tomato Diced onion Diced green bell pepper Tahini sauce (optional) Pita bread

1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.

2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.

3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough flour so the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.

4. Form the chickpea mixture into balls about the size of walnuts.

5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test.

If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown.

Drain on paper towels.

6. Stuff half a pita with falafel balls.

Top with chopped tomatoes, onion, and green pepper. Drizzle with tahini, if desired.

Modified from www.epicurious.com

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And yet, the place looked deserted. There were no other cars in the parking lot that autumn afternoon, but we pulled up for a closer inspection. Maroun tried the front door.

“Is this place really open?” he said when it wouldn’t budge. I tapped the name into my iPhone as we drove away. “It’s an operating business,” I said. “And from the reviews, it sounds authentic.”

I read one comment I find on Yelp aloud: “The food was fresh and light, and I was left feeling good about my dinner choices. . . . The main problem with this restaurant is the obtrusive obnoxious owner, who actually told us what we wanted to eat.”

Maroun and I both laughed. “This sounds like a case of cultural misunderstanding,” I said. We should know. My husband immigrated to the US from Lebanon 13 years ago.

Much to the confusion of customs officers, ticketing agents, and our families, we settled in Lebanon, New Hampshire.

The reviewer’s descriptions of Sarkis’s behavior rang a bell. When I traveled with Maroun to Lebanon, I learned quickly that hospitality and socializing were important.

This guy—Paul—probably thought he was being helpful by telling his customers what they should eat, and by sitting down with his guests, something the reviewer also indicated, Sarkis was playing the role of attentive host. Based on his restaurant’s isolated location, he was probably also thrilled to have visitors.

Maroun and I decided to see for ourselves a few weeks after our discovery. The wind howled as we pulled up to the desertedlooking restaurant in the dark November night. When we entered the vast building, a bell echoed, and a short, bearded man strode toward us from the back, his arms outstretched in welcome. “Hello!” he called.

“Are you Paul?” Maroun asked, and once he got his answer, the two immediately began chattering in Arabic. “I can’t believe this,” Paul said. “Another Lebanese in the middle of nowhere. In the dead of winter.

Where did you come from?” he asked.

“Lebanon,” Maroun said. “Lebanon, New Hampshire.”

Then Paul led us to a smaller, back room, where he had a fire going in a woodstove. Another couple sat at one of the tables, the only other guests.

Posters of the Baalbek ruins, Beirut’s shopping district, Jounieh’s coast—all places I’d visited on trips to my husband’s homeland—adorned the walls.

Paul handed us menus and took a seat with us as Maroun and I scanned the selections, which included tantalizing, familiar items. Hummus, tabbouleh, baba ghanoush, and shish taouk (grilled chicken). We started off with arnabeet, deep-fried caulifl ower fl orets. When Paul brought them from the kitchen, he waved the platter in front of my face, letting the steam tickle my nostrils. “Smells marvelous,” I said.

“That’s it. I charge you just for the scent.” He laughed and began to walk back to the kitchen with my appetizer. To my relief he returned and set the succulent cauliflower before me. And then he sat down himself and told us how he arrived in the area—he and his wife immigrated in 1995. A physician, she was doing her residency at UConn. Because she wasn’t American, the US State Department gave the couple an option: if she were to work in an underserved, rural area, where Americans don’t usually want to go, she could practice. They were sent to Woodsville, New Hampshire, on Vermont’s border.

“We were supposed to stay here three years,” Paul said. “This is our twelfth year. We like it a lot. We started a family here.”

Although Paul earned PhDs in anthropology and psychology in Lebanon, his degrees did not translate to the US system, so he became a stay-at-home dad who also dabbled in property management and food delivery.

“Being a stay-at-home dad with three kids, you know, changing diapers, whining the whole day . . . with the food business, I was getting out . . . having some fun,” he said.

In 2008, Paul decided he would try his hand at his native country’s cuisine and began phoning his mother-in-law in the old country for tips.

“I brought my own hummus, and my delivery customers said, ‘Oh my God, Paul, bring us your own stuff now. And we want to try your tabbouleh too. I did home delivery for two years. I still do it now. My customers, they cannot live without my food,” he said in a hyperbole that was becoming familiar.

His customers’ praise inspired him to buy the Warner’s Gallery restaurant, a truck-stop buffet, in 2010 and offi cially open his Lebanese restaurant the following year. Paul aimed to keep his food totally authentic—and also healthy. He ditched sodas from the menus and didn’t even salt his food.

He hired a recent graduate of Rhode Island’s Johnson and Wales Culinary Institute to assist him.

“We play with spices. There’s a lot of garlic. We don’t do powdered garlic; we peel, we pound the garlic,” he explained. “Sometimes in my tabbouleh, you find lemon seeds. One time I had a customer who found a lemon seed in her tabbouleh. I thought she was mad. I said, ‘I’m really sorry, ma’am, your dinner’s on the house.’ She said, ‘Don’t give me nothing; I’m happy.’ I said, ‘Why?’ She said, ‘I know you used real lemon juice.’”

Paul sourced vegetables locally from different farms in Newbury, Bradford, and Thetford, Vermont. He bought his grass-fed meat from PT Farm in North Haverhill, New Hampshire. He ordered his pita bread from Montreal, his desserts from Beirut.

Throughout the year, Maroun and I trekked to Paul’s, and as I sat in his cold, dim restaurant, ate his delicious food, and listened to his stories, I was reminded why I enjoy visiting Lebanese supermarkets in big Western

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REFLECTIONS

cities—it’s an opportunity to experience my husband’s country, to share in his culture, without having to make the long, exhausting trip to Lebanon.

Sometimes Maroun and I brought our local friends to Paul’s. They raved about the food and begged him to move closer to their towns.

Even the online reviewers seemed to be catching on to Paul’s charm.

“The owner was extremely friendly and hospitable.”

“The owner/host is a delightful gentleman who is serving excellent eclectic fare.”

“The owner greeted us at the door and treated us like long-lost friends.”

Unfortunately, Sarkis’s Lebanese restaurant has met the fate of many fledgling eateries; it closed at the end of July that year. Maroun and I are hoping he’ll make a comeback and reopen in a town where more people will have the opportunity to bite into a few lemon seeds and taste the best lamb chops they’ll ever eat in their lives. Like the arnabeet I ordered that winter night not so long ago, I want Paul’s closing to be only a joke. That after walking away, he’ll just laugh and return with a platter of authentic Lebanese cuisine. •

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H E A LT H & W E L L N E S S Kirsten Gehlbach PHOTO BY Cara Dyke BY

GO RED for Women

Promoting heart-healthy lives for women

At the 2015 Upper Valley Go Red For Women Luncheon: Cheryll Andrews, Social Events Director, American Heart Association; Cheryl Herrmann, Realtor, RE/MAX Group One, Auction Chair; Kathy Underwood, President and CEO, Ledyard National Bank, Luncheon Chair; Terri Catherwood, Luncheon Vice Chair; and Alan Kono, MD, Dartmouth-Hitchcock Heart and Vascular Center, Keynote Speaker on “Women Are from Venus, But You Can Still Get Heart Failure."

Did you know that over the past three decades more women than men have died from heart disease and stroke? Or that heart disease is the number-one

killer of women, causing more deaths among women than all cancers combined? Every year, one in three women dies of heart disease or stroke, the number-four killer of women in the United States.

“Awareness is the key to live a heart-healthy life,” says Kathy Underwood, president and CEO of Ledyard National Bank and chair of the Upper Valley/Lake Sunapee Go Red For Women® Luncheon. “At times, women get the wrong diagnosis when it comes to heart disease.” >> W IN TER 2015/2016 • HERE IN HANOVER

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H E A LT H & W E L L N E S S

“Get your numbers checked, know the symptoms, become involved,” encourages Kathy. “Know the risks and change lifestyles with healthy nutrition, exercise, and eliminating stress.”

“We are talking about your mothers, wives, sisters, daughters, and friends,” says Mike Courtney, executive director of the New Hampshire, Vermont, and Central Massachusetts American Heart Association. “Think of this as a sunburn. When you feel it, it is too late.” On a lighter note, Mike adds, the Go Red For Women Luncheon raises awareness. It starts the conversation about heart disease at an event that’s educational and fun. “This is where the rubber meets the road.”

EMBRACE THE MOVEMENT With education and lifestyle changes, heart disease is preventable. The Upper Valley/Lake Sunapee Go Red For Women Luncheon celebrates progress and research with the goals of raising awareness and providing education.

The event is in its third year and will be taking place on February 5, 2016, at the Hanover Inn, thanks to the heroic efforts of many and spearheaded by Kathy Underwood.

“We have a passion for research that has improved medications and new defibrillators. We have so much farther to go,” says Kathy. While there were no answers in time to save her mother, efforts did help her husband, who had a heart transplant and is doing well. She knows the risks and sees the need for more people to embrace this movement. And her efforts go beyond her personal experience. “Get your numbers checked, know the symptoms, become involved,” encourages Kathy.

“Know the risks and change lifestyles with healthy nutrition, exercise, and eliminating stress.”

The first person Kathy talked to in 2014, Dr. Edward Catherwood, Cardiology Section Chief at DartmouthHitchcock Medical Center (DHMC), says, “Kathy’s enthusiasm was the glue to hold this together. We are happy to let people know that DHMC is a 78

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resource for cardiac health. Awareness is the key. Women often delay seeing the doctor or going to the hospital when symptoms occur, and they take care of others before they take care of themselves.” He adds, “Know the symptoms.

Do not minimize the risk.”

Go Red For Women harnesses the energy, passion, and power women have to band together and collectively wipe out heart disease. This challenges women to know their risks for heart disease and to take action to reduce them with tools to lead a heart-healthy life.

THIS YEAR’S HEART-HEALTHY TOPICS In 2015, the luncheon included education, networking, a silent auction, and guest speakers, including cardiologist Dr. Alan T. Kono of Dartmouth-Hitchcock Medical Center. His presentation, “Women Are from Venus, But You Can Still Get Heart Failure,” sold out, with 300 people attending, and raised more than $90,000. The goal for 2016 is $100,000. “It’s about having fun, raising awareness, and education,” says Kathy.

“Then fundraising for much-needed research.” She has seen firsthand that research makes a difference.

The 2016 keynote speaker, Dr. Mark Creager, current president of the American Heart Association and the new director of the Heart and Vascular Center at DHMC, will be at the podium at 12pm at the Go Red For Women Luncheon to share “The Journey to Cardiovascular Health.”

Other highlights for the day include break-out topics from 10:15 to 11am, such as “Getting the Sodium Out—and the Flavor In—to Your Healthy Diet” with Mary Choate, MS, RDN, LD, from the Co-op Food Stores; “Keeping the Beat: A Brief Overview of Heart Rhythm Disorders” with Dr. Mark Greenberg from DHMC; and “Stages and Ages: Women’s Cardiovascular

Health Through the Years” with Alina Robert, MD, MPH, Margaret Emmons, PhD, APRN-BC, and Susan D’Anna, MSN, APRN-BC, CHFN from DHMC. Other speakers are expected to join in.

Dr. Creager plans to talk about the American Heart Association’s efforts to prevent heart disease. “Since the launch in 2004, Go Red For Women has been translating science into action for women and health care professionals. Before Go Red began, the mortality rate among women was increasing sharply and outpacing that of men,” he says.

MAKING A DIFFERENCE The Go Red For Women campaign is achieving its goal to raise awareness of heart disease in women. It encourages women to know their numbers, meaning their blood pressure, cholesterol, and blood sugar, and to stop smoking. It also advises women to engage in physical activity and watch their intake of sodium, saturated fat, and sugar.

“Go Red has raised awareness of the symptoms and signs for heart diseases in women, prompting them to seek care promptly. Early treatment for heart attacks saves lives,” says Dr. Creager.

“When you put all of this together, the Go Red campaign has made a difference—31 percent fewer women are dying each year than before Go Red began. That’s 285 women saved per day.”

The mission of the American Heart Association is to build healthier lives, free of cardiovascular disease and stroke. The organization set a goal to reduce death from cardiovascular disease and stroke by 20 percent while improving the cardiovascular health of all Americans by 20 percent by the year 2020. For more information about this year’s Go Red For Women event, visit UpperValleyGoRedLuncheon. heart.org. •

ONLINE EXTRA

Find information about the Ledyard Live Well Walking Challenge online at www.hereinhanover.com.

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LIVING WELL BY

Katherine P. Cox

Advances in

Cosmetic Surgery Procedures and products continue to evolve You can toss your chin and thumb your nose to two of the last bastions of cosmetic surgery as new products and new treatments using existing products show promise in removing double chins and reshaping noses without painful and expensive surgery.

The double chin, which can’t be exercised or dieted away, is the newest body part to benefit, as the recently FDA-approved Kybella treatment joins liposuction as a non-invasive method to destroy fat

BEFORE AND AFTER

( DOUBLE

CHIN )

Kybella, a deoxycholate acid, is an injectable method for eliminating fat in small areas such as under the chin, the jowls, and the neck.

N O T E : R E S U LT S VA RY D E P E NDING ON INDIVIDUAL CASES .

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LIVING WELL

BEFORE AND AFTER

( RHINOPLASTY )

The fillers are injected into targeted areas of the nose to get the desired shape. In less than 30 minutes, you can get your nose straightened, get rid of that dip in the nose, or deal with issues of asymmetry.

N O T E : R E S U LT S VA RY D E P E N D I N G ON INDIVIDUAL CASES .

cells in the chin and neck areas. Kybella, a deoxycholate acid, is an injectable method for eliminating fat in small areas such as under the chin, the jowls, and the neck. It’s lauded as a breakthrough for getting rid of double chins, but Dr. Andre Berger, cosmetic dermatologist and founder of the Rejuvalife Vitality Institute in California, says buyers should beware.

“It does work, but it’s not an easy treatment. It’s not pleasant for most people. There’s significant inflammation, redness, and discomfort for days.”

Kybella can be administered only by cosmetic surgeons and dermatologists, and it requires several treatments, usually 15 to 20 minutes each, before optimal results—a firmer, lifted, more contoured chin—are visible.

NEWS FOR NOSES The nose is also benefiting from newer, less invasive procedures. The nose job, also known as rhinoplasty, has long been a common surgical solution to a number of issues related to the appearance of the nose. However, it’s expensive, painful, and requires significant recovery time.

What people may not be aware of, Dr. Berger says, is that there’s a nonsurgical alternative using dermal fillers. The fillers are injected into targeted areas of the nose to get the desired shape. In less than 30 minutes, you can get your nose straightened, get rid of that dip in the nose, or deal with issues of asymmetry, he says. The procedure can be done in the doctor’s office and generally does not require anesthesia. “It can be a good way to go,” Dr. Berger says. The best part? Results are practically immediate.

TRANSFORMING COSMETIC DERMATOLOGY Dermal fillers, either hyaluronic acid or collagen based, have transformed cosmetic dermatology, and the list of products is long, providing doctors with many options for a variety of conditions. Fillers diminish lines and 82

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Dermal fillers, either hyaluronic acid or collagen based, have transformed cosmetic dermatology, and the list of products is long, providing doctors with many options for a variety of conditions. restore volume, and some stimulate collagen production. Restylane has been used for years to add volume, but Dr. Berger notes that Restylane Silk is a newer product used only for the lip area.

“It’s terrific for lips. It integrates beautifully. It’s a very natural-looking result,” he says. Restylane Silk is similar to another product he uses, Belatero, which “diffuses nicely into the skin. It’s great for places where you can’t put a thicker product, such as fine lines around the lips or under eyes,” he notes.

Botox, which has also been widely used for years in cosmetic dermatology to ease wrinkles and fine lines by relaxing the muscles that cause them, also has several new alternatives on the market. When the patent for Botox expired, two alternatives using the same botulinum toxin appeared on the market, Xeomin and Dysport.

“They’re basically the same thing,” Dr. Berger says. “The differences are nuanced and something only the doctor would determine.” Xeomin is closer to Botox, and a recent trial found that patients were more likely to continue to see results when injected with Xeomin.

Dysport, says Dr. Berger, has a slightly different formula that allows for a higher volume of injection that spreads and provides a softer appearance over larger areas. The true benefit to additional Botox-like products is that “now we have choices in botulinum toxins,” Dr. Berger adds. >> WINTER 2015/2016 • HERE IN HANOVER

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LIVING WELL

“We want to look natural, not ‘done.’ Less is more. The best results are achieved by being more conservative and doing things incrementally.”

The method of delivering the injections is changing as well, providing safer delivery of the products. Tiny cannulas instead of needles “are the new thing in injections, especially for the face,” Dr. Berger says. “They’re ideal. There’s less chance of trauma, less chance of injecting into a blood vessel, and less bruising.” Because of this, cannula injections are ideal for the eye and lip areas. He adds, “It’s more advanced. There’s less risk of complications.”

A PROGRESSION AWAY FROM SURGERY As cosmetic procedures and products continue to evolve, what’s most apparent is the progression away from surgery.

“We’ve come a long way in understanding the aesthetic anatomy of the face to get natural results.” That understanding, he notes, has led to greater knowledge of fat compartments in the face, for example, adding, “We can use that understanding to guide our method of replacing volume.”

When it comes to other parts of the body where volume is unwanted, liposuction has long been the way to eliminate fat.

Today, cold is hot. The newest alternative to liposuction is cold therapy. CoolSculpting is very popular, Dr. Berger says. Instead

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of sucking fat out through liposuction or melting fat through ultrasound, the CoolSculpting device freezes unwanted fat that the body then eliminates. That fat will not return, Dr. Berger notes, although it may take three treatments to see the best results. It’s not for large areas, but for “love handles” and fat bulges in areas like thighs or the bra area in the back.

It’s safe and there’s no downtime.

Regardless of the procedure or area to be treated, Dr. Berger says what’s really current is achieving results naturally.

“We want to look natural, not ‘done.’ Less is more. The best results are achieved by being more conservative and doing things incrementally.” •

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

THE HOOD & THE HOP

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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.

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

WINTER EXHIBITIONS

José Clemente Orozco: The Epic of American Civilization Ongoing The Art of Weapons: Selections from the African Collection Ongoing Canaletto’s Vedute Prints: An Exhibition in Honor of Adolph Weil Jr. Through December 6 Collecting and Sharing: Trevor Fairbrother, John T. Kirk, and the Hood Museum of Art Through December 6 The Stahl Collection Through December 6 Eric Aho: Ice Cuts January 9–March 13 Inventory: Recent Acquisitions from the African Art Collection January 16–March 13

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Georges Rouault, Amazone (Equestrian) from Le Cirque (The Circus), 1930, color aquatint. Hood Museum of Art, Dartmouth College: Gift of Susan E. Hardy, Nancy R. Wilsker, Sarah A. Stahl, and John S. Stahl in memory of their parents, Barbara J. and David G. Stahl, Class of 1947; 2014.73.105

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3 ∂ Adult Workshop: The Language of Abstraction Enrollment is free but limited. Please register through the museum’s online calendar by February 1. ▷6:30–8:30pm

11 ∂ Panel Discussion: The Life and Legacy of Ota Benga ▷4:30pm Giovanni Antonio Canal (Canaletto), La Libreria V. (The Library, Venice), about 1740—44, etching on laid paper.

Hood Museum of Art, Dartmouth College: Gift of Jean K. Weil in memory of Adolph Weil Jr., Class of 1935; PR.997.5.37.

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13 ∂ Introductory Tour: Inventory: Recent Acquisitions from the African Collection ▷2pm

27 ∂ Family Workshop: Art of Place: Exploring Aboriginal Australian Art In this workshop, families will explore abstracted landscape forms by contemporary Aboriginal Australian artists. How are these paintings made and what stories do they tell? For children ages 6 to 12 with their adult companions. Enrollment is free but limited.

Please register through the museum’s online calendar by February 22. ▷1–2:30pm

27 ∂ Introductory Tour: Eric Aho: Ice Cuts ▷2pm

The Hood & The Hop is sponsored by Hanover Eyecare

1 ∂ Member Exclusive Sneak Preview: Winter 2016 Exhibitions and Museum Expansion Project ▷5pm

5 ∂ Introductory Tour: Collecting and Sharing: Trevor Fairbrother, John T. Kirk, and the Hood Museum of Art ▷2pm

16 ∂ Special Tour: Inventory: Recent Acquisitions from the African Art Collection ▷2pm

C 30 ∂ Introductory Tour: Eric Aho: Ice Cuts ▷2pm

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HOPKINS CENTER EVENTS

@ DARTMOUTH COLLEGE

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

5 ∂ Skippyjon Jones: Snow What ▷The Moore Theater, 3pm

5-6 ∂ Met Opera in HD: Lulu ▷Loew Auditorium, 1pm

December 5-6 Met Opera in HD: Lulu ▷Loew Auditorium, 1pm

12-13 ∂ Met Opera in HD: The Magic Flute ▷Loew Auditorium, 1pm

17-20 ∂ The Christmas Revels 2015 Spaulding Auditorium, 17, 6pm; 18, 7pm; 19 & 20, 1 & 5pm

January

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3 ∂ Sarah Chang, Violin & Julio Elizalde, Piano ▷Spaulding Auditorium, 7pm

5 ∂ Dartmouth Idol 2016 Semi-Finals ▷Spaulding Auditorium, 8pm

13 ∂ DakhaBrakha ▷Spaulding Auditorium, 7pm

15-16 ∂ Twelfth Night ▷The Moore Theater, 8pm

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6 ∂ HopStop Family Show: Gerry Grimo and the East Bay Jazz Ensemble & Faye Grearson ▷Claremont Savings Bank Community Center, 3pm

16 ∂ HopStop Family Show: Rockapellas and Soyeya African Dance Troupe

7 ∂ World Music Percussion Ensemble

▷Alumni Hall, 11am

▷Spaulding Auditorium, 2pm

20-21 ∂ Dada Masilo’s Swan Lake

12 ∂ Barbary Coast Jazz Ensemble

▷The Moore Theater, 7pm

▷Spaulding Auditorium, 8pm

23 ∂ Stephen Hough

16 ∂ Sally Pinkas & Evan Hirsch

▷Spaulding Auditorium, 8pm

▷Spaulding Auditorium, 7pm

27 ∂ Charles Lloyd & Friends

19 ∂ Dartmouth College Glee Club

▷Spaulding Auditorium, 7pm

▷Spaulding Auditorium, 8pm

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February 21 Dartmouth College Wind Ensemble ▷Spaulding Auditorium, 2pm

February 23 Yamato Drummers of Japan ▷Spaulding Auditorium, 7pm

19–21, 25–28 ∂ Dartmouth Theater Department: A Musical Vaudeville: Chicago ▷The Moore Theater, 8pm; Sundays, 2pm

21 ∂ Dartmouth College Wind Ensemble ▷Spaulding Auditorium, 2pm

23 ∂ Yamato Drummers of Japan ▷Spaulding Auditorium, 7pm

27 ∂ HopStop Family Show: Gerry Grimo & the East Bay Jazz Ensemble & the Dartmouth College Swing Club ▷Alumni Hall, 11am

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27 ∂ Dartmouth Symphony Orchestra ▷Spaulding Auditorium, 8pm

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HAPPENINGS: WINTER 2015/2016 DECEMBER ∂ JANUARY ∂ FEBRUARY

February 13 Igloo Build ▷Montshire Museum of Science

Come experience the Igloo Build, one of the longest-running traditions at the museum! Learn how to build an insulated, sturdy house, strong enough to support the weight of a polar bear.

December 4, January 8, February 5 Friday Nights for Teen Tinkerers ▷6:30pm

December 6, 20, 25, 29, January 1, 10, 17, February 14 Lab Coat Investigations ▷3pm

December 5, 19, 26, January 9, 23, 30, February 6, 27 Turtle Discovery ▷11am

December 7, January 4, February 1 Books and Beyond: Science for Preschoolers ▷10:15 & 11:30am

December 5, 19, 26, January 9, 23, 30, February 6, 27 Straw Rockets

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

▷3pm

December 12, January 2, 16, February 20 Leafcutter Ants ▷11am

December 6, 25, January 1, 10, February 14 Skulls ▷11am

December 12, January 2, 16, February 20 Kitchen Chemistry ▷3pm

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Howe Library

Norwich Bookstore

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

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

▷3pm

DECEMBER

DECEMBER

December 14 Magic Carpet Program: Madagascar

December 1–29, Tuesdays and Fridays (excluding Christmas Day) Play Group for Children Ages Infants to 2 Years

4 ∂ Norwich Square Holiday Festivities

▷10am–12pm

9 ∂ Gregory Maguire: After Alice

December 13, 28, 18 Sound Science ▷11am

December 13, 28, January 18 Microscopic Investigations

▷11am

December 20, 29, January 17 Hoopster Gliders

December 2–30, Wednesdays French Conversation Club

▷11am

▷4–8pm

▷7pm

▷12–1pm

December 27, 30, January 31, February 21, 28 Exploring Magnets

December 3, 10, 17 Spanish Play Group

▷11am

▷10:30–11:30am

December 27, 30, January 31, February 21, 28 Fossils: Evidence of the Past

December 7, 14 First Time Story Time ▷10:30–11am

▷3pm

December 12, January 9 Second Saturday Children’s Event Each second Saturday of the month, the Norwich Bookstore and the Norwich Public Library collaborate on bookrelated events for children.

Norwich Public Library ▷1–3pm

December 27–January 1 Machine Madness

JANUARY

December 31, January 3, 24, February 7 Color Mixing

The Norwich Bookstore and the Norwich Public Library present a monthly book group formed to celebrate, share, and discuss YA (young adult) books in a welcoming and relaxed atmosphere. ▷7pm

21 ∂ I Read: YA

▷11am

December 31, January 3, 24, February 7 Mirror, Mirror ▷3pm

January 6 Young Scientist Program – Session 3

Happenings is sponsored by St. Johnsbury Academy

▷9:30am Morning Program ▷1pm Afternoon Program

January 11 Magic Carpet Program: Coastal Norway Two Trips, Two Perspectives ▷11am

January 15, February 12 Montshire Unleashed: An Evening for Adults ▷6pm

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January 30 Astronomy Day February 8 Magic Carpet Program: Maiden Voyage ▷11am

February 13 Igloo Build February 24 Young Scientist Program – Session 4 ▷9:30am Morning Program ▷1pm Afternoon Program

Other Noteworthy Events Through January 3 Northern Stage Presents Mary Poppins The Barrette Center for the Arts northernstage.org

DECEMBER 2 ∂ The Quartet: Orchestrating the Second American Revolution, 1783– 1789 with Joseph Ellis Norwich Congregational Church norwichvthistoricalsociety.org ▷7pm

3 ∂ Holiday Herbal Wreath Making Enfield Shaker Museum www.shakermuseum.org ▷6–8pm

5 ∂ Festival of Trees Enfield Shaker Museum www.shakermuseum.org ▷10am–4pm

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5 ∂ The Hanover Garden Club Holiday Sale Christmas decorations, jewelry and gifts, handmade boxwood trees and centerpieces, baked goods, and more.

Richard Black Community Center www.hanovergardenclub.org

December 11, 18 Gift Shop Extended Hours and Festival of Trees Display Enfield Shaker Museum www.shakermuseum.org ▷10am–8pm

13 ∂ Holiday Cookie Fair Enfield Shaker Museum www.shakermuseum.org ▷1pm

13 ∂ Christmas Mystery Rollins Chapel ▷4 & 5pm

19 ∂ Festival of Trees Gala Enfield Shaker Museum www.shakermuseum.org ▷5pm

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HAPPENINGS

JANUARY 6 ∂ Cymbeline, the First Folio, and the Rest of Shakespeare with Peter Saccio Norwich Congregational Church norwichvthistoricalsociety.org ▷7pm

30 ∂ Snowshoe Festival Enfield Shaker Museum www.shakermuseum.org ▷10am–3pm

31 ∂ Occom Pond Party Construction Day Occom Pond

FEBRUARY 3 ∂ In This Here Place: Race, Nation, and Toni Morrison’s Beloved with Emily Bernard Norwich Congregational Church norwichvthistoricalsociety.org ▷7pm

7 ∂ Occom Pond Party Occom Pond ▷12–3pm

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ADVERTISERS INDEX Alice Williams Interiors 55 Amy Tuller Dietitian 66 Annemarie Schmidt European Face & Body Studio 93 Artifactory 47 Bartolo Governanti State Farm Agent 16 Barton Group Back cover Beans Art Store 89 Belletetes 59 Bentleys 93 Brown’s Floormasters 84 Cabinetry Concepts & Surface Solutions 13 & 50 Carpenter and Main 50 Carpet King & Tile 79 Charter Trust Company 17 Chew & Co. Design 44 Cioffredi Associates 51 Clear Choice 76 Co-op Food Stores 45 Cornucopia Journeys 64 Cota & Cota Oil 43 Courtyard by Marriott 83 Coventry Catering 42 Crossroads Academy 57 DRM 58 Dartmouth Bookstore 94 Dartmouth Coach 75 Designer Gold 21 Donald J. Neely, DMD 67 Dorr Mill Store 71 Dowds’ Inn B&B 19 Dr. Roger Phillips 55 Dr. Sam’s Eye Care 46 Element Hotels by Westin 76 Elevation Clothing 44 Four Seasons/Sotheby’s Realty 10 G.R. Porter & Sons 83 Game Set Mat 49 Gilberte Interiors 11 Hanover Eyecare 87

Hanover Improvement Society 93 Hanover True Value 47 Henderson’s Tree & Garden Service 27 Hilde’s Salon Vienna 47 Hill Opticians 51 Hitchmoth & Gallagher 34 Hood Museum of Art 72 Hopkins Center 78 JMH Wealth Management 89 Jancewicz & Son 80 Jeff Wilmot Painting 65 Jesse’s Steaks Seafood & Tavern 46 Junction Frame Shop 79 Just Paradise Salon 50 Kendal at Hanover 70 King Arthur Flour 48 LaValley Building Supply 8 League of NH Craftsmen 48 Lemon Tree Gifts of Hanover 46 Linde Mac Real Estate 29 Long River Gallery & Gifts 47 Lou’s Restaurant and Bakery 49 Main Street Kitchens 50 Martha Diebold Real Estate Inside front cover Mascoma Savings Bank 35 Mindful Dermatology 64 Molly’s Restaurant & Bar 49 Montshire Museum of Science 78 Mt. Ascutney Hospital 43 My Brigadeiro 67 NT Ferro Estate & Custom Jewelers 15 Nature Calls Inside back cover Neal Wallace Dental 2 Noodle Station 25 Northcape Design Build 42 Northern Motorsport LTD 33 Norwich Bookstore 48 Norwich Regional Animal Hospital 58 Norwich Wines & Spirits 92 Peltzer Capital Management 82 Pereza Dermatology Group 5

Quechee Lakes Listing 85 Ramunto’s Brick & Brew 48 Randall Mudge Architects 23 River Road Vet Clinic 82 Riverlight Builders 94 Roberts Flowers of Hanover 23 Rodd Roofing Co. 6 Simon Pearce 3 Snyder Donegan Real Estate 4 St. Johnsbury Academy 91 Strong House Spa 48 Summer Court Dental 41 Systems Plus Computers 89 Terrace Communities 41 Thai Orchid 76 The Gilded Edge 46 The Hanover Inn 34 The J List 50 The PowerHouse Mall 70 The Quechee Inn at Marshland Farm 65 The Ultimate Bath Store 9 The Woodlands 16 Timberpeg 71 Tuk Tuk Thai Cuisine 88 Upper Valley Haven 92 Upper Valley Oral Surgery 25 Upper Valley Pediatric Dentistry 30 Upper Valley Ride 72 Valley Floors 32 Vermont Facial Aesthetics 66 Vitt & Associates 88 Von Bargens 57 W by Worth 67 Wells Fargo Advisors 1 We’re Makin’ Waves 30 White River Yarns 49 William Smith Auctioneers 7 WISE 66 Woodstock Inn & Resort 94 Young’s Drywall 92

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

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H A N OV E R TA L K S BY

Mike Morin

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A chat with Dr. Robert Davis

Director, Cold Regions Research and Engineering Laboratory (CRREL), US Army Engineer Research and Development Center In layman’s terms, tell us what CRREL is and what it does.

CRREL (Cold Regions Research and Engineering Laboratory) forms part of the Engineer Research and Development Center, the main R&D organization of the Army Corps of Engineers.

CRREL investigates a wide range of problems, from polar and other cold regions to general military and civilian problems in Earth sciences.

In addition to field locations in Alaska and elsewhere, tell us about the Cold Rooms Complex in Hanover.

In Alaska we have field sites, including a permafrost tunnel, just outside Fairbanks and a laboratory on base at Fort Wainwright. In Hanover, many of our cold rooms would seem much like walk-in freezers. We also have some unique, large refrigerated facilities that allow us to test concepts for customers 96

at nearly full scale. For example, we have a large indoor pool in which we can make sea ice. We can test things like vessel propulsion systems and responses to oil spills under ice.

What role does CRREL play in evaluating climate data from ice sheets in Greenland and Antarctica as they relate to global warming?

CRREL participates in and contributes to the greater community of scientists studying this problem. We get to go to the large ice sheets to make new and innovative observations, which may add to the knowledge base built over the last several years.

CRREL created a cold-weather concrete solution within a 30-day window at the request of the US Army. Tell us about it.

When some customers need our help, they need it now. We got a request

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

from the Army in Afghanistan about repairing holes on roadways rapidly using local materials, even during cold periods. Because we know about concrete admixtures for cold weather and because of the availability of cold rooms, we could test materials at different temperatures for different materials all at the same time.

Is it true you’re a ski bum? And what’s your favorite Vermont cold-weather downhill location for fun?

Maybe—I prefer the term avid student of skiing. Among Vermont’s downhill areas, I prefer the places my kids like best, like Jay Peak, Stratton, and Stowe.

We go to the Skiway as our home hill. •