Here in Hanover - Winter 2017 by Mountain View Publishing

HERE IN HANOVER

HANOVER here in

WINTER 2017/2018

VOLUME 22, NO. 4 $4.95

and neighboring communities

WINTER 2017/2018

Celebrate the Season with Family & Friends MAIN STREET KITCHENS Celebrates 20 Years Style Your Wardrobe at RAMBLERS WAY Save & Share Memories with PICABOO

Pomegranate & Blood Orange Cocktail page 38

CONTENTS

page

Features 40

Main Street Kitchens Turns 20 Stock your cabinets with beautiful wares. by Nancy Fontaine

52 Ski Faster!

Tips to help you keep up. by Lisa Ballard

62 Ramblers Way

Sewing quality, style, comfort, and core values into every garment. by Anne Richter Arnold

62 12

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36 Departments 17 Editorâ&#x20AC;&#x2122;s Note 18 Contributors 20 Online Exclusives 22 Around & About

81 Living Well

30 On the Shelf

90 The Hood & The Hop

32 Best Friends

94 Happenings

36 Good Cheer

103 Advertisers Index 104 Hanover Talks

by Cassie Horner

by Nancy Fontaine

Tips, news & furry facts. Spirits of the season. by Linda A. Ditch

72 Great Ideas

Picaboo: Save your memories, and share them. by Karen Wahrenberger

The 30-minute nose job. by Katherine P. Cox

84 Smart Cooking

A feast of fishes for Christmas Eve. by Susan Nye Arts and entertainment at Dartmouth. A calendar of events.

A visit with Joseph R. Corriveau, director of Cold Regions Research and Engineering Laboratory (CRREL). by Mike Morin

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HANOVER here in

and neighboring communities

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

www.hereinhanover.com Publishers

Bob Frisch Cheryl Frisch Executive Editor

Deborah Thompson Associate Editor

Kristy Erickson Copy Editor

Elaine Ambrose Creative Director/Design

Ellen Klempner-BĂŠguin Ad Design

Hutchens Media, LLC Web Design

Locable

Inbound Marketing Manager

Erin Frisch Advertising

Bob Frisch

KEEP US POSTED. Here in Hanover wants to hear from readers. Correspondence may be addressed to: Letters to the Editor, Here in Hanover, 135 Lyme Road, Hanover, NH 03755. Or email us at: dthompson@ mountainviewpublishing.com. Advertising inquires may be made by email to rcfrisch1@ comcast.net. Here in Hanover is published quarterly by Mountain View Publishing, LLC ÂŠ2017/2018. All rights reserved. Reproduction in whole or part is strictly prohibited. Here in Hanover accepts no responsibility for unsolicited manuscripts, artwork, or photographs.

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E D I TO R ’ S N OT E

Winter Wishes

P HOTO BY I A N R AYM O N D

The winter season is upon us once again, and with it comes planning for holiday giftgiving and get-togethers with friends and family. Hanover businesses are stocked with fabulous items of every description, so shop close to home to support our friends and neighbors and boost the local economy. Make Main Street Kitchens the first stop on your shopping trip downtown (page 40). Celebrating 20 years in business, Mary and Marv Schouten are stocking fine cookware, colorful table linens, unique accessories, and a multitude of kitchen gadgets—everything you need to set a beautiful table and prepare and serve your special holiday feasts. Anyone on your gift list would enjoy a present from the store, and—in the midst of the holiday hustle and bustle—you’ll certainly appreciate the convenience of their complimentary giftwrapping service. Next, you’ll want to visit Ramblers Way, a beautifully renovated store brimming with high-quality, classic styles (page 62). The company’s mission is to create fashions sustainably made in the US, using only natural—not synthetic—ingredients. When you select a luxurious wool sweater or blazer for yourself or a loved one, you’ll know that its timeless style will endure year after year. A gift idea that’s sure to delight loved ones is a photo book from Picaboo (page 72). Located in Hanover, this business can turn your favorite memories into cherished keepsakes. Visit the website at www.picaboo.com to create your books, and you can also design your holiday greeting cards and more. Check out the company’s Cards for Causes program, in which local charities benefit from the sale of cards. If you’re a fan of outdoor winter sports, you’ll appreciate Lisa Ballard’s tips from Ski Faster!, her most recent book (page 52). Learn from Lisa’s advice before you take to the slopes this year, and you’ll be a better, more confident skier. Whatever winter activities and events you love most, the staff and I wish you wonderful days and warm, cozy nights surrounded by your favorite people. Enjoy! Enjoy!

Deborah Thompson Executive Editor dthompson@mountainviewpublishing.com

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C O N T R I B U TO R S ANNE RICHTER ARNOLD, WRITER Anne is a freelance writer living in New Hampshire. She writes for several magazines as well as the Portsmouth Herald. Anne is a voracious reader and self-proclaimed foodie who enjoys world travel, tennis, horseback riding, and hiking.

LYNN BOHANNON, PHOTOGRAPHER Lynn began her photographic career in Boston, studying at the New England School of Photography, assisting commercial photographers, and color printing in photo labs. Originally from West Virginia, she worked her way north, finally landing in the hills of Vermont, where she has a studio in Woodstock. Her current assignments include photographing people, product, and art.

LINDA A. DITCH, WRITER Linda’s love for food dates back to times spent watching her grandmother cook in her Missouri farmhouse kitchen. Her love of wine developed while writing for the Concord Monitor and the Hippo. A freelance writer for almost two decades, her work has also appeared in the Boston Globe, Dallas Morning News, Better Nutrition, and CatFancy.

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

SUSAN NYE, WRITER, PHOTOGRAPHER, CHEF A writer, photographer, and chef, Susan Nye is a regular contributor to magazines and newspapers throughout New England. Her blog, Around the Table (www.susannye.wordpress.com), is filled with her favorite recipes and stories about family and friendship. When she’s not writing or cooking, Susan is skiing or snowshoeing near her New Hampshire home.

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KAREN WAHRENBERGER, WRITER Karen lives with her family in Hanover and teaches journalism and fiction writing at Hanover High School. When not reading students’ papers, Karen finds time for regular yoga practice and hiking with her dog, as well as keeping a small vegetable garden in the summer. Besides writing articles for Here in Hanover, Karen enjoys writing fiction.

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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.

Picturesque Landscapes Enjoy a winter getaway in Middlebury, Vermont.

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Tanzi’s Salon on Main Street Ready for a new style? Also find five tips for your next hair appointment.

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CLICK ON OUR ONLINE CALENDAR TO SEE LOCAL HAPPENINGS IN OUR COMMUNITY AND ADD YOUR OWN EVENTS.

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

CLICK ON hereinhanover.com

ABOUTFACE SKIN THERAPY

LAVALLEY BUILDING SUPPLY

AMBROSE CUSTOM BUILDERS, INC

LOCABLE

ANNEMARIE SCHMIDT EUROPEAN FACE AND BODY STUDIO

LONG RIVER GALLERY & GIFTS

ARTISTREE/PURPLE CRAYON PRODUCTIONS

MASCOMA SAVINGS BANK

BARTON INSURANCE AGENCY

MB PRO LANDSCAPE

BENJAMIN F. EDWARDS & CO.

MORNINGSIDE ADVENTURE FLIGHT PARK

BENTLEYS

MOUNTAIN VALLEY TREATMENT CENTER

BIG GREEN REAL ESTATE

NATURE CALLS

BLOOD’S CATERING & PARTY RENTALS BOYNTON CONSTRUCTION, INC.

NEW LONDON INN & COACH HOUSE RESTAURANT

BRAESIDE LODGING

NEXT STEP CONSULTING SERVICES

BROWN’S AUTO & MARINE

NORTHCAPE DESIGN BUILD

CABINETRY CONCEPTS

NORTHERN MOTORSPORT LTD

CARPET KING & TILE

NORTHERN STAGE PRODUCTIONS

DATAMANN

PATEL DENTAL GROUP OF UPPER VALLEY

DAVID ANDERSON HILL, INC.

PERAZA DERMATOLOGY GROUP

db LANDSCAPING

QUALITY INN QUECHEE

DEAD RIVER COMPANY

RAMBLERS WAY

DONALD NEELY, DMD

RELAX & CO.

DORR MILL STORE

RICHARD ELECTRIC

DOWDS’ COUNTRY INN

RIVER ROAD VETERINARY

DOWDS’ INN EVENTS CENTER

RODD ROOFING

ENGEL & VOELKERS, WOODSTOCK

ROGER A. PHILLIPS, D.M.D.

ENNIS CONSTRUCTION

SEAN’S LAWN N’ GARDEN SERVICES

EVERGREEN RECYCLING

SIX LOOSE LADIES YARN & FIBER SHOP

EXCEL PLUMBING & HEATING

SURFACE SOLUTIONS

FOUR SEASONS SOTHEBY’S INTERNATIONAL REALTY

THE FARMER’S TABLE CAFE

GALLERY ON THE GREEN

MARTHA E. DIEBOLD REAL ESTATE

THE GRANITE GROUP, THE ULTIMATE BATH STORE

GUARALDI AGENCY

THE HANOVER INN AT DARTMOUTH COLLEGE

HANOVER COUNTRY CLUB

THE WOODSTOCK INN & RESORT

HANOVER EYECARE

VERMOD HOMES

INFUSE ME

WE’RE MAKIN’ WAVES

JEFF WILMOT PAINTING & WALLPAPERING, INC.

WHITE RIVER FAMILY EYECARE

GILBERTE INTERIORS

JOZACH JEWELERS JUNCTION FRAME SHOP LATHAM HOUSE TAVERN

WILLIAMSON GROUP SOTHEBY’S INTERNATIONAL REALTY WOODSTOCK AREA CHAMBER OF COMMERCE

For more information about how your business can get listed on our ONLINE BUSINESS DIRECTORY or for other online advertising opportunities, contact Bob Frisch at (603) 643-1830 or email rcfrisch1@comcast.net. WINTER 2017/2018 • HERE IN HANOVER

A RO U N D & A B O U T

Cassie Horner

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

WINTER ACTIVITIES

GREEN MOUNTAIN CLUB’S “O” SECTION

inter outdoor enthusiasts find a perfect fit with the Green Mountain Club, with its extensive roster of activities that range from snowshoeing and hiking to backcountry skiing. In warmer weather, kayaking, canoeing, and cycling ventures join the mix. The GMC, established in 1910, has more than 9,000 members in 14 sections, including one in Massachusetts and one in Connecticut. Locally, the “O” Section (“O” stands for Ottauquechee) founded in the 1980s has about 340 members. “The vast majority join GMC because they want to support maintenance of the trails,” says Dick Andrews, president of the “O” Section. “We maintain more than the Long Trail and the Appalachian Trail. We maintain side trails too, so all together it adds up to 500 miles.” His section maintains 46 miles of the Appalachian Trail extending from the Long Trail to the New Hampshire border. The “O” Section members are considering a name change to include the words “Upper Valley” as a reflection of its area of focus.

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“The vast majority join GMC because they want to support maintenance of the trails,” says Dick Andrews, president of the “O” Section.

Clockwise from top left: Snowshoeing on the Appalachian Trail. Bob Hagen, Denise Glaser, and Tom Kahl take a break. Peter Hope on Paine Road at the boundary of Trescott Lands near Dogford Road in Hanover. Annie and Marian on Mimi's Trail in Thetford, Vermont. Kathy Astrauckas, Annie Janeway, and Bob Hagen at Happy Hill Shelter on the Appalachian Trail in Norwich.

WINTER 2017/2018 • HERE IN HANOVER

A RO U N D & A B O U T

The “O” Section offers about 175 activities annually, including workdays on the trail. “We inspect assigned areas, report on conditions, trim brush, and paint trail blazes,” Dick says, citing a few examples. “We clean water bar drainage, ideally twice a year. Members also adopt short pieces of the trails, checking them a few times a year and fixing any problems. People also adopt trail shelters.”

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Clockwise from far left: Valerie Viertel, Kathy Newbury, Tom Kahl, Laurelae Oehler, Heinz Trebitz, Inge Trebitz, and Annie Janeway and her loyal companion Skye at a lookout on the North Slope Trail. Summit of Mimi's Trail in Thetford, Vermont. Snowshoers and Skye at Happy Hill Shelter.

For a listing of winter activities with the “O” Section, visit www.gmc-o-section.org. Levels of difficulty are noted, including easy, moderate, and strenuous. For general information about joining the Green Mountain Club, visit www.greenmountainclub.org. H

WINTER 2017/2018 • HERE IN HANOVER

A RO U N D & A B O U T

A WINTER GARDEN

THE BROUT ORCHID COLLECTION

inter blues, be gone! Thanks to the Brout Orchid Collection at Dartmouth College, we can be surrounded by beauty in two rooms of about 900 orchids, one with a cooler climate mimicking the South American cloud forest at 6,000 feet and the other tropical. The collection is located in the greenhouse on the roof of the Class of 1978 Life Sciences Building. The greenhouse also features a multi-use space with tables and benches where people can eat

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lunch or study. Three more plant rooms include the tropical room with bananas, chocolate, cotton, and carnivorous and air plants; the subtropical space that features citrus fruit trees, lots of ferns, and a fish pond in a climate like that of California and Georgia; and the arid room with succulents from the New and Old Worlds. The orchid collection was a gift of Alan Brout, Class of 1951. He made the donation in 1997 and continues to visit the greenhouse, providing funds to maintain the collection, buying new plants, and bringing in new orchids.

Clockwise from far left: An anthurium (front) and banana (rear) in the tropical room. Tropical orchid Brassica ‘Sunrise Glow.’ Orchid Zygopetalum maculatum from South America. Phalaenopsis (moth orchid). White bat flower. The multi-use room. This purple beauty is tropical orchid Vanda ‘Noriko Sumida,’ Kim's favorite.

Greenhouse assistant Terry Barry cares for the orchid collection, a job that is close to full time. “It is a lot of work to care for 900 orchids,” says Kim DeLong, greenhouse curator and manager. “Most orchids thrive on benign neglect. You don’t want to baby them too much by doing things such as overwatering.” “Our purpose is outreach and education,” Kim says. “Lots of school groups and garden clubs visit.” All

the plants have informational signs stating the common, botanical, and family names, along with medicinal uses if they exist. “It’s a great place to spend the winter,” she adds. “People are welcome to take photos. We encourage that.” The Brout Orchid Collection, along with the other four rooms, is open to the public Monday through Friday from 8:30am to 4pm. Park in the lot north of the building, near

the intersection of Highways 10 and 120. Enter the rear of the Life Sciences Building and follow signs to the fourth floor. The greenhouse opened in August 2011, with half of the space devoted to research only and not open to the public. H Visit www.dartmouth .edu/~grnhouse/index.shtml for more information.

WINTER 2017/2018 • HERE IN HANOVER

A RO U N D & A B O U T

Left: Paul Gross and Peggy Sadler, owners of Designer Gold. Photo by Jim Mauchly/ Mountain Graphics. Above: Paul often starts with a stone and sketches the overall sense of the design. Then he creates the piece using the sketch as the guide for the design. Here you see the sketch and the finished piece.

“I love making things,” Paul says. “It is still amazing to me that I can make beautiful jewelry.” A LOCAL GEM

DESIGNER GOLD CELEBRATES 40 YEARS

ome people are fortunate enough to discover a career that engages them for life. Paul Gross of Designer Gold on Lebanon Street in Hanover is one of them. This year he celebrates 40 years in business as a goldsmith. His plan is to extend this run to reach the half-century mark. “I love making things,” Paul says. “It is still amazing to me that I can make beautiful jewelry.” Paul was a freshman at Dartmouth College when he happened upon the jewelry shop in Hopkins Center in 1969. Invited in, he was soon at work incorporating his collection of stones into jewelry. He was hooked, spending most of his free time while at

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Dartmouth as an assistant in the jewelry shop. Although he graduated summa cum laude and taught for two years with plans for graduate school and a degree in child psychology, plans changed when he met professionals in the jewelry field who thought he could have a career. “I abandoned graduate school applications after friends bought a building in Chicago where I could have a studio,” he recalls. “Once there, I created a collection that I sold to one of the best jewelers in Chicago.” Paul’s journey in the jewelry business continued when he was offered the temporary one-year position of instructor in the jewelry shop at Dartmouth. This brought him back to Hanover and eventually led to his starting a shop

with a partner in 1977. “We rented a couple of rooms for $200 and with $1,400 in capital,” he says. “It would be pretty hard to do that now. Customers climbed the rickety stairs to the second floor to ask, ‘Will you make this engagement ring?’ or other pieces.” In 1984, Paul and his partner split the business, with him staying in Hanover, and in 1990 he bought his current location in Hanover Park, where he created a gallery showing his work along with that of other selected artists. “Stones started me,” Paul says. “They still inspire me. I take out stones and look at them for inspiration.” That delight continues to give him energy. He is also inspired by his customers. “The most fun part of the business is working with customers,” he says. “I can be a part of their lives when I make them pieces of jewelry.” “Most of Paul’s work is commission,” says Peggy Sadler, Paul's wife and business manager. “He works with customers to make a design they want. Sometimes people bring in jewelry they don’t like, and he takes out stones and recasts the metal in a new design.” Reflecting on 40 years in the jewelry business, Paul says, “It was serendipitous I came to Dartmouth and fell into this. I discovered something about myself I had never realized. Jewelry prevailed.” H Designer Gold 3 Lebanon Street Hanover, NH (603) 643-3864 www.designergoldjewelry.com

WINTER 2017/2018 • HERE IN HANOVER

ON THE SHELF BY

Nancy Fontaine

Have a Healthy New Year! Make a resolution to check out these recent best sellers

Always Hungry? Conquer Cravings, Retrain Your Fat Cells & Lose Weight Permanently by David Ludwig. ©2016. Grand Central, $28. Well-known obesity researcher David Ludwig of Harvard Medical School argues that the body doesn’t handle all calories equally. He points to a weight-loss study published in the Journal of the American Medical Association that found people on a low-carb diet burned about 325 more calories a day compared to those on a low-fat diet. He says a key problem in our diets is processed carbohydrates: breads, cereals, crackers, cookies, candy, and sugary drinks. His book includes recipes and meal plans that translate the science into a prescriptive weight-loss plan. — NPR Book Reviews

Trying to get your priorities in order for the new year? Making a conscious effort to learn more about well-being and taking steps to be healthier are on the to-do list for many. Be sure to add these titles to your reading list. The Gene: An Intimate History by Siddhartha Mukherjee. ©2016. Scribner, $30. With scope and grandeur, the Pulitzer Prizewinning author of The Emperor of All Maladies presents the history of the science of genetics and examines the philosophical questions it raises. — New York Times The Case Against Sugar by Gary Taubes. ©2016. Knopf, $26.95. Best-selling author Gary Taubes indicts sugar as the primary cause for the Western world’s plagues of diabetes and obesity, clearly presenting the scientific facts to make his case. — Booklist Online 30

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A Series of Catastrophes and Miracles: A True Story of Love, Science, and Cancer by Mary Elizabeth Williams. ©2016. National Geographic, $26. Williams recounts her battle with stagefour melanoma as part of the clinical trial for an immunotherapy drug that, lo and behold, makes her cancer vanish. — Booklist Online No One Cares About Crazy People: The Chaos and Heartbreak of Mental Health in America by Ron Powers. ©2017. Hachette Books, $28. Powers, his wife, and their two sons had a beautiful life in Middlebury, Vermont, until their younger son began to exhibit symptoms of schizophrenia at age 17; their elder son also developed the disease. This extraordinary and courageous book combines a densely reported look at mental illness through history and a moving account of how this family struggled with an illness that eventually claimed one son’s life. — New York Times

BEST FRIENDS TIPS, NEWS & FURRY FACTS

How About a Hedgehog?

Treat Them Good Teachable moments call for treats. Whether you’re training your dog to stay, building his trust, or helping him overcome fear in a new situation, a treat can help. But choose wisely to avoid unhealthy ingredients. Avoid treats that don’t specify the main ingredient, usually some kind of meat (beef, chicken, or a specific fish like salmon) and vegetable. Other ingredients should be listed as whole foods, like blueberries, apples, or carrots. Dogs love pieces of cheese and roast chicken as treats too. Preservatives in t Star-shaped chewy treats should cheese dog be natural, such as treats. vitamins C and E. Avoid those with chemicals—BHA, Homemade dog sodium nitrate, BHT, biscuits for the and so on. holidays. q If you love baking, consider crafting your own nutritious treats. You’ll find lots of good recipes at allrecipes. com/recipes/853/ everyday-cooking/ more-meal-ideas/pet-food/ pet-treats.

Homemade dog biscuits shaped like fire hydrants. 32

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Only in recent years have African pygmy hedgehogs been kept as pets, and when cared for properly, they make great little pals, but they aren’t for everyone. If cuddly is on your list of qualities in your new best friend, this pet is not for you. Sharp spines on their backs protect them from predators and make handling them a prickly business until they relax. Hedgehogs roll into tight balls when frightened and must be handled gently and often to get them to relax and uncurl, unless you want to spend time staring at what might look like a pincushion. They’re also nocturnal, so if you hit the hay early, consider a different pet. Like other animals, hedgehogs can carry salmonella and other diseases, so as with all pets, owners should thoroughly wash their hands after handling pets or cleaning cages. Hedgehogs can be adorable, loving pets if handled often. So if you’re sure you want to befriend one, be ready to devote lots of time, attention, and TLC to your new pet.

Chill Out at the Cat Café If you find yourself in San Diego and you’re a cat fancier, visit the Cat Café at 472 Third Avenue. Originating in Taiwan, the first cat café drew crowds of tourists as well as local cat lovers, all of whom enjoyed opportunities to interact with the resident cats while enjoying a beverage or snack. Japan boasts more than 150 cat cafés. In cities there, residents often don’t have the space or time to care for cats, so visiting a café offers a chance to interact with felines. Fans say cat cafés are great places to hang out, relax,

and wind down after a stressful workday. San Diego’s Cat Café places great value on the cats’ welfare, not only because it’s the right thing to do but also because it’s good for business. They limit how many customers can be in the cat room, depending on the activity level of customers and the number of cats hanging out. Most of the cats are available for adoption, and the café has a partnership with the San Diego Humane Society. To learn more, visit www.catcafesd.com.

It may be a cat, a bird, a ferret, or a guinea pig, but the chances are high that when someone close to you dies, a pet will be there to pick up the slack. . . . Pets are our seat belts on the emotional roller coaster of life—they can be trusted, they keep us safe, and they sure do smooth out the ride. —Dr. Nick Trout, author of Tell Me Where It Hurts: A Day of Humor, Healing, and Hope in My Life as an Animal Surgeon WINTER 2017/2018 • HERE IN HANOVER

BEST FRIENDS WHAT’S UNDER THE TREE FOR YOUR BFF?

From Great Companions, the foraging basket bird toy is for mediumsized birds. Packed with colorful objects, this woven basket includes a metal link for hanging. Wherever he looks, he’ll find something interesting to play with, and you can hide favorite treats in it too. www.greatcompanions.com

Jackson Galaxy’s Go Fish cat toy stimulates your cat to work for treats. Sprinkle kibble or treats among the fish tails and let cats fish them out. The tails are easily removed for cleaning and can be rotated to change the puzzle, plus rubber feet on the base keep it from skidding. jacksongalaxy.com

Send us photos of your pets and we’ll share them in a future issue. Email high-resolution images to dthompson@mountainviewpublishing.com. 34

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GOOD CHEER BY

Linda A. Ditch

Spirits of the Season Raise a glass to the holidays with these kicked-up beverages

There’s a chill in the air. The snow cannons are blowing at the ski areas to supplement Mother Nature’s efforts. Twinkling lights cover every surface, and carols fill the air. It’s the time of year for happy spirits—both the cheery kind and the liquid variety. Giving the perfect bottle or offering a seasonal cocktail is a wonderful way to celebrate the holidays and toast the end of 2017. The Gift of Spirits How do you pick the perfect liquor or wine gift? Perhaps the best way is to take note of the recipient’s favorite beverage. Say they enjoy White Russians. You may want to combine their favorite liquors to make that drink, or perhaps treat them to that more expensive bottle they’ve been eyeing but have never purchased. Another idea is to give them all the tools needed to make their favorite drink at home. Box up not only the necessary liquor and mixers but also the appropriate glasses, cocktail shaker, strainer, muddler, and whatever else they may need; an ice bucket makes a terrific container for this gift.

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LET IT SNOW EGGNOG 10 oz of your favorite eggnog 1 oz brandy 1 oz spiced rum Freshly grated nutmeg Add all the ingredients to a glass except the nutmeg. Stir to combine. Top with nutmeg.

Spice it up!

Freshly grated nutmeg, crumbled gingersnaps, or a drizzle of butterscotch syrup will make your holiday eggnog extra special. Gingerbread men and sugar cookie stars make festive garnishes for the rims.

WINTER 2017/2018 â&#x20AC;˘ HERE IN HANOVER

GOOD CHEER If wine is on your gift list, sparklers (also known as champagne and sparkling wine) make a festive and fun choice. Peter Rutledge of Norwich Wines & Spirits says, “Instead of prosecco, try a good dry Spanish Cava like Perelada ($12). Unlike most prosecco, it’s bottle-fermented like true champagne, so it’s toasty and rich but truly dry.” If you’re looking for a rosé, Peter states, “Antech Cuvée Emotion ($18) is a great sparkling rosé with bright, nice fruit up front and a crisp dry finish. Refreshing, festive, and delicious!” If you’ll be buying liquor for your holiday celebrations or for gifts, Peter suggests keeping your purchases local. If your friend enjoys rum, then pick one up from Dunc Mill, which makes both maple-and elderflower-flavored rums. Does he or she like vodka? Vermont Spirits makes a number of great varieties, including gold, white, and crimson vodkas. They also make an apple brandy, maple spirit, bourbon, whiskey, and gin. Green Mountain Distillers makes organic vodkas (including lemon and orange), gin, and maple liqueur. “You might also want to try Silo Vodka. It’s made from Vermont corn so it’s gluten free,” says Peter. Some of his other recommendations for the recipes here include Mad River Distillery Vanilla Rum and First-Run Rum (made from Demerara sugar instead of molasses and aged in new charred barrels for flavor) and Perc Coffee Liqueur (made from fresh-brewed coffee) by Saxtons River Distillery. Holiday Entertaining Maybe your gift to friends and family (and to yourself ) is to gather everyone together for some holiday cheer. Set up a well-stocked bar, even if it’s just a corner table for the evening. The necessities include liquor, mixers, glasses, and garnishes for various cocktails.

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To get the party started, here are a few seasonal cocktail recipes that are easy to mix up and taste delicious!

PUMPKIN-SPICE WHITE RUSSIAN 1 oz vodka 1 oz coffee liquor 1 oz pumpkin-spice coffee creamer In a highball or rocks glass, pour the ingredients over ice. Stir and serve.

PEPPERMINT MOCHA COFFEE 10 oz hot coffee 1 oz peppermint schnapps 1 oz chocolate liqueur Into a large coffee mug, pour the hot coffee, peppermint schnapps, and chocolate liqueur. Stir and serve.

COVER RECIPE POMEGRANATE & BLOOD ORANGE COCKTAIL Makes 12 half-cup servings 2 1½ 1 1

cups pomegranate juice cups vodka cup grenadine cup fresh blood orange juice (about 2 oranges) ½ cup fresh lime juice (about 2 limes) Rosemary sprigs for garnish

Combine all ingredients in a pitcher. Serve over ice and garnish with a sprig of rosemary.

MULLED WINE WITH APPLE CIDER 1 4 ¼ 2–4 4 ½

(750 ml) bottle dry red wine cups apple cider cup dark brown sugar cinnamon sticks whole cloves whole nutmeg Juice and zest of 1 large orange ¼ cup brandy Cinnamon sticks and orange peels for garnish

Combine all ingredients except the brandy in a large pot. Bring to a boil, stirring to dissolve the sugar, and then lower the heat and simmer for 10 minutes. Add the brandy. Serve in mugs, garnished with a cinnamon stick and an orange peel.

CANDY CANE COCKTAIL 1 1 ½ ½ ½

Tbsp crushed candy cane pieces oz peppermint schnapps oz vodka oz brandy oz half & half Peppermint stick for garnish

In a cocktail shaker filled with ice, add the candy cane pieces, peppermint schnapps, vodka, brandy, and half & half. Shake to chill, then strain into an old-fashioned glass filled with ice. Add a candy cane for garnish. H

ONLINE EXTRA Find more party recipes online at www.hereinhanover.com.

WINTER 2017/2018 • HERE IN HANOVER

Nancy Fontaine PHOTOS BY Lynn Bohannon BY

MAIN STREET TURNS 20

KITCHENS STOCK YOUR CABINETS WITH BEAUTIFUL WARES

Main Street Kitchens

is located

at 24 South Main Street, in the middle of the block in downtown Hanover, where it has been a mainstay of the community for two decades. The purveyor of kitchen, bath, and other wares for the home is all about community, serving the people who live, work, and shop in the Hanover area. Recalling the day the shop celebrated its anniversary in October, owner Mary Schouten says, “I think I knew everyone who walked in the door that Saturday morning.” “The local community and beyond the Upper Valley and the Dartmouth community have been good to us. Alumni, parents, students, prospective students—they have all shopped with us,” adds Mary’s co-owner and husband Marv.

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A colorful seasonal display of Emile Henry bakeware.

WINTER 2017/2018 â&#x20AC;¢ HERE IN HANOVER

AN IMMEDIATE HIT What does it take to serve a diverse group of customers? “We’re successful for a number of reasons, but an important one is the people who work here,” says Mary. “The customers love them. They are knowledgeable, engaging, helpful, and they go above and beyond.” Mary and Marv do the buying for the store but accept suggestions from the staff. “They know some areas better than we do, and customers will say they want to be helped by them rather than us,” laughs Marv. The staff are loyal in return, and the Schoutens have not needed to hire anyone for 10 years. The shop was an immediate hit when it opened in 1997 in the storefront that once housed the Art Bennett Ski Shop, although the inventory was a bit small to start. “We just laugh when we look at the pictures now,” says Mary. “The store was more ‘decorated’ back then because we didn’t have the merchandise to put on the shelves.” Marv adds, “Within six months’ time, we knew it would work and we’d enjoy it.” With the rise of Internet shopping, some home goods stores, such as the big-box Linens N Things, have folded. “In order to survive as long as we have, you have to be willing to take different paths,” says Mary. For instance, the store carries fewer “electrics”—toasters, blenders, coffee makers, and the like—and fewer high-end products such as pottery. Main Street Kitchens also stocks such diverse items as rugs, shower curtains, and Baggallini handbags. “Gadgets are huge for us,” adds Marv, “utensils and weird things like the kale stripper, which is our biggest seller.” Mary adds, “Small things that can be bought on impulse always sell a lot.”

Clockwise from right: Mary and Marv Schouten with LuLu, the store mascot for nine years. You’ll find a colorful selection of placemats to complement your table. Lisa Newcity is always ready to help with friendly service. The store is stocked with an extensive collection of knives and other utensils. 42

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POPULAR WITH THE FAMOUS AND THE FURRY Main Street Kitchens is a friendly place for four-footed family members too, starting with LuLu, the store’s mascot. She’s a little mutt with a wicked underbite. Now nine years old, she started at the store when she was a puppy, and the Schoutens taught her not to bark there. “We are a dog-friendly place and are on certain dogs’ routes. They come and won’t leave until they get their cookie,” says Marv.

Celebrities visit the store too when they are in town. The Schoutens recently had Téa Leoni, star of the CBS show Madam Secretary, shopping, and Cyndi Lauper has visited many times. J.D. Salinger and Bob Keeshan, local celebs who have passed on, were regulars. “It’s always fun for us to have famous people in,” says Mary. “We have always hoped for Ina Garten to stop in and even done Ina window displays to try to lure her in.” Marv adds, “None of the politicians come in either.” Mary and Marv weren’t always on the path

Below: Main Street Kitchens is known for its beautiful and ever-changing displays. From trays to tabletop décor and every imaginable gadget, Main Street Kitchens invites you to stop in and browse. Opposite: From pot holders to colorful rugs, the store has something for everyone.

“We are a dog-friendly place and are on certain dogs’ routes. They come and won’t leave until they get their cookie,” says Marv.

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Ter

WINTER 2017/2018 â&#x20AC;¢ HERE IN HANOVER

Clockwise from top: Pear-shaped candles from Vance Kitira make a wonderful stocking stuffer. Lodge cast-iron cookware is an old standby that never goes out of style. Colorful pottery handmade and hand painted in Tunisia has been popular for years.

to retail success. With training in social work and labor relations, respectively, they originally moved to the Upper Valley to pursue Mary’s career and start a family. After deciding to leave social work, Mary was a manager at Homescapes, a homewares store in the PowerHouse Plaza, for 10 years. “There were a lot of ex-social services workers at the store,” Mary recalls. “Retail seemed calm in comparison,” she jokes. Their daughters were in middle school when Mary and Marv opened their shop, and they scheduled their grand opening for 3pm so the girls could be there. “They saw the merchandise come in at home, and they were as excited as we were,” says Marv. Twenty years in, what’s next for the Schoutens? “Christmas,” Mary says. “It’s our biggest season. We work very hard to prepare for it, but when December comes along and all the merchandise is in place, it becomes a good time for all.” H

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

ONLINE EXTRA

Find Mary and Marv’s Top 10 Gift Ideas online at www.hereinhanover.com.

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SPECIAL ADVERTISING SECTION

Let the

Shop, Dine & Explore Locally!

MagicBegin!

Tanzi’s Salon in Hanover

This holiday season give the gift of beauty to someone special or treat yourself! Our expert team of stylists welcome you to enjoy Tanzi’s Salon located on Main Street in Hanover. Each member of our staff offers years of experience and artistic vision to help you achieve the best hair design for you. We are here seven days a week, with day and evening appointments available for your convenience. Come in and experience our warm and welcoming atmosphere, and let us help you brush off the winter blues with a new look that’s just right for you. 35 South Main Street Hanover, NH (603) 643-8400 Tanzis2017@gmail.com Open 7 days. Weekend and evening appointments available on request.

Molly’s Restaurant & Bar Molly’s Restaurant & Bar in Hanover has become THE spot for the Dartmouth community and locals alike. Enjoy a wide variety of menu options including thincrust pizzas, burgers, pasta specialties, steaks and Molly’s famous Buffalo wings. With a chefinspired seasonal menu that brings out the freshest local flavors that the Upper Valley has to offer. Gift cards and take-out are available online at mollysrestaurant.com. 43 South Main Street Hanover, NH (603) 643-2570 www.mollysrestaurant.com Open 7 days a week at 11:30am

Lemon Tree Gifts of Hanover Distinctive Gifts, Jewelry & Home Décor for Every Person, Season & Occasion! Lemon Tree is filled to the brim with holiday goodies of all kinds! Menorahs, Christmas ornaments, German nutcrackers, and stocking stuffers galore! Featuring locally made fleece-lined mittens, Saxon Chocolates from Canada, and one of our favorite gifts, locally designed Cool Snow Globes! Visit Hanover’s premiere gift shop to find unique gifts and treasures for all the special people in your life— including yourself! You’ll discover an array of unique items, including gifts for babies, tweens, men, and pets; leather goods, sleepwear, scarves, jewelry, watches, candles, silk ties, home lighting, comfy throws, and much more! We look forward to being part of your Hanover shopping experience, and we happily ship anywhere in the United States! 28 South Main Street (next to Lou’s) Hanover, NH (603) 643-5388 Find us on Facebook at Lemon Tree Gifts of Hanover! Open Daily 48

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Relax & Co. Rentals | Caretaking | In-House Maintenance Services | Concierge Whether you’re staying for a week, a month, or a lifetime, the hospitality specialists behind Relax & Co. are reimagining life on the lake. From beautiful vacation rentals to full-service caretaking, in-house maintenance, and concierge services, we’re combining our expertise to offer something the region hasn’t seen before. The kitchen’s stocked, the house is clean, and the yard is perfectly cared for. The sun is shining, now all you have to do is enjoy it. For us, the Sunapee region is home. Who better to help make it yours? This year, lake living gets even better. 120 East Main Street Bradford, NH (603) 526-2436 Mon–Fri 8:30am–5pm Sat & Sun by appointment

The Gilded Edge Visit Us at Our New Location An award-winning custom picture framing shop offering options for every budget, from ready-made frames and the new “Frugal Framing” line to full custom, hand-finished frames that are works of art themselves. Voted “Best of the Best” picture framers in the Upper Valley eight years straight! 69 Hanover Street Lebanon, NH (603) 643-2884 Mon–Sat 10am–6:30pm

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-inVermont Skida hats, neck warmers, and headbands. We string racquets too! 15 South Main Street Hanover, NH (603) 277-9763 www.gamesetmat.com Mon–Thu 10am–6pm Fri & Sat 10am–7pm Sun 11am–5pm

Carpenter & Main Chef/owner Bruce MacLeod has cooked in San Francisco, South Carolina, and Virginia, but his loyalties lie here in Vermont. Carpenter and Main features carefully prepared local ingredients in the French tradition. Two intimate dining rooms provide elegant dining, and a lively bistro features casual offerings and a fully appointed bar. 326 Main Street Norwich, VT (802) 649-2922 www.carpenterandmain.com Dinner is served Wed–Sun evenings: Bistro 5:30–10pm Dining Rooms 6–9pm Closed Mon and Tue WINTER 2017/2018 • HERE IN HANOVER

SPECIAL ADVERTISING SECTION

We’re Makin’ Waves Holiday hair can run the gamut from casual to formal. Our professional stylists can update your look and color and show you trendy styles and up-dos while replenishing your hair with moisturizing treatments. Make time for yourself by allowing our fully trained estheticians to pamper you in our renovated spa suite with facials, body treatments, manicures, pedicures, and more. Call (603) 643-1244 or stop in at 34 South Main Street in downtown Hanover to schedule your next appointment. You deserve it! 34 South Main Street Hanover, NH (603) 643-1244 www.WereMakinWaves.com Mon–Wed 9am–7pm Thu & Fri 9am–5pm Sat 9am–4:30pm

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

League of NH Craftsmen Fine Craft Shop & CraftStudies Shop our gallery and be inspired by our stunning collection of traditional and contemporary fine crafts created by juried members of the league. Our extensive CraftStudies Program offers classes and workshops for children and adults. 13 Lebanon Street Hanover, NH (603) 643-5050 (Gallery) (603) 643-5384 (CraftStudies) www.craftstudies.org Mon–Fri 10am–5:30pm Sat 10am–5pm Sun 11am–3:30pm Oct–Dec 50

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SPECIAL ADVERTISING SECTION

Cabinetry Concepts & Surface Solutions For both residential and commercial projects, Cabinetry Concepts’ design professionals can help create more functional spaces for any home or commercial project and offer the widest variety of cabinetry options, countertop materials and cabinetry hardware for any budget. Surface Solutions showcases the newest materials and designs to assist architects, designers and homeowners to create fresh and innovative looks in porcelain, glass, marble, or natural stone for any surface. Mapei, Laticrete, and Bostik setting materials and WEDI Shower Systems also available. Just off I-89, Exit 19 227 Mechanic Street Lebanon, NH (603) 442-6740 (603) 442-6750 www.cabinetryconceptsNH.com www.surfacesolutionsNH.com

Jesse’s Steaks, Seafood & Tavern Celebrating 41 years in the Upper Valley. Offering the most extensive salad bar, thick and juicy burgers, hand-cut steaks and fresh seafood. Private dining rooms can accommodate large parties for weddings, rehearsals, company gatherings and holiday events. Enjoy Sunday brunch beginning at 10am featuring classic brunch items with a Jesse’s twist. Gift cards are available online at jesses.com. Route 120 Hanover, NH (603) 643-4111 www.jesses.com Open 7 nights a week at 4pm

Mon–Fri 8am–5pm Sat 9am–3pm

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

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 it. Come join us for a real pizzeria experience in a fun family atmosphere. 9 South Street Hanover, NH (603) 643-9500 www.ramuntospizza.com WINTER 2017/2018 • HERE IN HANOVER

STORY

Lisa Ballard Jack and Lisa Ballard

PHOTOS BY

Ski Faster! TIPS TO HELP YOU KEEP UP

MORE INFO To order a personalized copy of Ski Faster! Guide to Racing and High Performance Skiing, 2nd Edition (Rocky Fork Media, 2016) or to ski with Lisa Ballard this winter, go to lisaballardoutdoors.com.

IF YOU LOOK AT THE TITLE OF MY BOOK, SKI FASTER!, AND THINK, “BUT I DON’T WANT TO SKI FASTER,” YOU’RE NOT ALONE. Everyone has a speed threshold on skis, even the top racers on the World Cup. Go faster than your comfort level, and you feel out of control. On the other hand, you might be annoyed by your slower pace compared to others on the slopes. Good news! With a few adjustments to your technique and a couple of gear considerations, you’ll keep up without getting nervous.

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1 TIP: As my skis carve around this fast turn, the outside ski has the most pressure. My uphill ski is pulled under me and tipped on edge the same amount as the downhill ski. My body forms a comma shape with the downhill ski out from under me.

2 TIP: At the end of the turn, my skis are now across the hill. Check out those ski bases! My skis are nicely on edge. Notice how my torso still has some orientation over my downhill ski. I never fully turn my chest across the hill.

W IN TER 2017/2018 â&#x20AC;˘ HERE IN HANOVER

3 TIP: At the moment I want to start the new turn, I plant my pole, aiming it down the hill, not toward my ski tips.

HOW FAST ARE YOU? Interested in giving ski racing a try? The Ford K. Sayre Memorial Ski Council coaches kids in the Upper Connecticut River Valley from elementary school through high school. Learn more at www.fordsayre.org. For adults ages 18-plus looking to give racing a try or to get back into it, New England Masters Skiing holds US Ski and Snowboard-sanctioned races most winter weekends throughout Vermont and New Hampshire. Go to www.nemasters.org

4 TIP: In the transition between turns, my feet remain about hip-width apart as they pass under my upper body. I'm looking and facing my torso down the hill, toward the apex of my next turn.

for more information.

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Tuned skis and boots that hold your heel and ankle in place and that support you as you flex forward in them give you more control and confidence as your speed increases.

GEAR Your anxiety when your speed picks up might not be you. It may be your ski gear. Stability and confidence are directly related to vibration control. The more vibration coming through your legs as you turn, the less stable you feel. One of the big differences between low-end and high-end skis is their ability to give you a smoother ride without sacrificing liveliness or turnability. Also, consider your bindings. Often, a plate, which is part of the binding system, reduces vibration better than a binding that places your ski boot directly on the ski. Ski design is another factor. Superwide, fully rockered skis (over 100mm in the waist) shine in soft powder but rattle your fillings on the hardpack. Skis with some metal in them—usually an alloy called Titanal—make skis feel a little heavier carrying them from the car to the chairlift but lessen the bumps and jolts on the slopes. Pay attention to your ski boots. If your boots are too loose or too soft, you’ll have less control in general and

less faith in your ability to stay upright as your speed increases. When your boots are buckled, it’s okay to have room around your toes, but your heels and ankles should be held snugly. When you flex forward into the tongues of your boots, they should move a little forward but not collapse. If your ski boots are too soft, your balance and ability to steer will be compromised. More on that below. Finally, tune ’em up! Sharp, smooth edges allow your skis to grip on firm skiing surfaces. Waxed bases provide better glide. Tuned skis naturally travel faster over the snow, but more importantly, it becomes easier to initiate and release your turns. Have your skis tuned if the edges feel dull or burred, or the ski bases have gouges or look dry. TECHNIQUE Skiing at a faster pace requires carving rather than skidding your turns. Carved turns leave arcing railroad tracks in the snow. Skidded turns simply swish the snow around. Carving gives you control and power as your speed increases. W IN TER 2017/2018 • HERE IN HANOVER

5 TIP: Mid transition, I'm over both skis. Though my skis look flat in this photo, it's only for a split second as I roll my edges from one turn to the next.

WRONG! In this photo, the skier's shins are not against the boot tongues. He's sitting back, which always feels a little scary as your speed picks up.

6 TIP: As I start the new turn, my hips and torso move forward and down the hill toward the new turn, which helps engage the tips of my skis early. You need tip pressure at the start of the turn to carve through it.

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Skidding sets off your internal speed alarm, forcing you to ski slowly. To carve your turns, the most important thing to remember is that skiing is dynamic, not static. Instead of holding a single body position, you should move through the phases of a turn. The transition between turns is also important, and if you do it right, youâ&#x20AC;&#x2122;ll find your turns are connected and that they create a flow down the mountain rather than an abrupt, slower change of direction. Hereâ&#x20AC;&#x2122;s how to do it: 1. Keep your feet at least hip-width apart. Your stance is the foundation of your skiing. In a basic skiing stance on flat terrain, there should be about six inches between your ski boots, similar to how you stand in your street shoes. As the terrain gets steeper and your turns get faster and wider in radii, your feet move farther apart, more vertically than horizontally, as each turn progresses.

2. Keep your shins against the tongues of your boots 100 percent of the time. If you feel your shins against your boot tongues, you’re likely centered over your skis. Your weight should be over the balls of your feet, not your heels. As soon as your shins leave your boot tongues, you’re effectively sitting back, an unstable position. The pressure against your boot tongues varies depending on where you are in the arc of the turn and how aggressive the turn is, but some pressure should always be on them. 3. Flex your ankles. While your knees should be bent and your joints should feel supple, don’t tell yourself to bend your knees. Instead, flex your ankles! If your ankles are absorbing variations in terrain, your knees automatically bend, and the rest of you moves more athletically. At the beginning of a turn, your ankles should always flex forward enough to keep your shins against your boot tongues. As a turn progresses, your ankle flex increases. The quicker the turns, the more aggressively

your ankles flex.

W IN TER 2017/2018 • HERE IN HANOVER

7 TIP: About a third of the way through the turn, as my skis enter the fall line (start to head directly down the hill), I'm flexing into the front of my boots as my weight goes to my outside ski.

8 TIP: As my skis continue to carve through the middle of the turn, I'm balanced on the outside ski, with my ankles flexing forward. I look down the hill, already planning my next turn.

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

WRONG! This skier's shins are not against her boot tongues, and her hands are low, so she's sitting back. Also, she keeps her feet tight together no matter what part of the turn she's in, which makes it hard to roll them on edge and grip.

4. Move your body mass toward the new turn. To start a turn, your weight must be forward, creating pressure on the tips of your skis. The tips engage first, and then the rest of the skis follow. You need to trust gravity and move your body toward the belly of the new turn, normally about 45 degrees to the fall line (the path a snowball takes when it rolls down the slope). Your skis naturally seek the new turn if you combine early tip pressure and moving your mass down the hill into the new turn. 5. Steer your skis. After your ski tips engage, you need to roll your skis on edge more and more, and steer your skis to make them carve around an arc. Press against the inside corner of the boot tongue of your outside ski boot and along the arch and metatarsal area of your outside foot. The inside ski matches the increasing edge-angle you create with the outside ski. If you do it correctly, another skier standing down the slope should see the bases of your skis more and more as a turn progresses. 6. Keep your weight on the outside ski. Though there are times when the inside ski gets weight, in general, you want all of your weight on the outside ski. If you concentrate your weight on the outside ski, your skis will stay on edge, and the edges will grip, giving you control even at faster speeds. That said, the inside ski is not inactive. You have to direct it, keeping it under you (not too far forward) and matching its edge angle to the outside ski so it’s available if you need it. 7. Lean down the hill more and more through the second half of the turn. Perhaps the least intuitive part of skiing is leaning down the slope during the second half of the turn. Commonly referred to as “angulation” or “upper and lower body separation,” leaning down the hill puts your weight, and thus more pressure, over the downhill ski. It also allows the higher edgeangles required for higher performance turns. Leaning down the hill is certainly a key to faster skiing on the groomers, but it’s also the crux of what W IN TER 2017/2018 • HERE IN HANOVER

makes a big-mountain skier able to handle a 45-degree headwall. As you pass the midpoint of the turn, you should feel your hip and rib cage get closer over your outside ski. 8. Plant your pole at the end of the turn. The pole plant is the cue to start the next turn. It helps recenter you between turns and gives your skiing rhythm. Don’t flick your pole toward your ski tips! A correct pole plant happens about halfway between your bindings and your ski tips. Touch the tip of your pole down the hill, not forward. The steeper the slope, the farther you need to reach down the hill. 9. Keep your hands forward. When not planting a pole, your hands should be level with your belly button and slightly wider than your hips. Your elbows should be slightly bent and not touching your sides, and your wrists should be cocked back so your ski pole tips don’t drag. Like the rest of your body, your hands should not be fixed stiffly in one position. They move within a range as you plant your poles from turn to turn. The key is preventing them from dropping by your hips or moving around wildly. And if you lose your balance, fighting to get your hands forward gives you the best chance of a recovery. Racers want to ski faster on purpose, but skiing faster is also part of skiing better, no matter where you ski. Instead of fighting gravity, expert skiers embrace it. You can too if you keep these concepts in mind. H

A former member of the US Ski Team and the Dartmouth Ski Team (Class of 1983), Lisa Ballard is one of the top masters racers in the world. Last winter, she became the first American woman to win an FIS Masters Cup Super G title. She is certified by both US Ski & Snowboard and the Professional Ski Instructors of America (PSIA) and hosts ski camps and women’s ski clinics throughout the United States. See lisaballardoutdoors.com for more information. 60

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Jack wears a classic style wool sweater with added pocket detail. Opposite: Youâ&#x20AC;&#x2122;ll be greeted with a variety of classic styles in a beautifully renovated space.

SUSTAINABLE STYLE 62

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Anne Richter Arnold

PHOTOS BY



Lynn Bohannon

R A M B L E R S W AY



S E W I N G Q U A L I T Y, S T Y L E , C O M F O R T,

AND CORE VALUES INTO EACH GARMENT

ince opening in December 2016, Ramblers Way has been a welcome addition to downtown Hanover’s Main Street, offering classically stylish clothing for men and women sourced and produced in a sustainable, ethical way.

MADE IN AMERICA WINTER 2017/2018 • HERE IN HANOVER

Ramblers Way cofounder Tom Chappell has had a lifelong philosophy of sustainability and stewardship. He and his wife Kate also founded Tom’s of Maine in 1970, a company offering personal-care products that use only natural ingredients. The Kennebunk, Maine-based business, which was sold to Colgate in 2006, was built on principles that have been part of Tom’s nature since he was in his youth: caring for nature and living in harmony with it responsibly. The same principles are behind the concept of Ramblers Way. For Tom, who is also the author of several books on sustainable and ethical business practices, caring for the environment, doing good, and creating a quality product go hand in hand. A MISSION-DRIVEN COMPANY The mission of Ramblers Way is to create stylish, classic, quality clothing that consumers will want to wear year

Clockwise from above: The men’s winter collection includes luxurious, soft sweaters. Charlotte prepares selections that make beautiful gifts. Casual pants and a classic shirt paired with a beautiful accessory make a perfect holiday outfit. Menswear features an array of jewel tones. Come in and meet Jack, Eileen, and Charlotte, and they will help you style your wardrobe.

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WINTER 2017/2018 â&#x20AC;¢ HERE IN HANOVER

Clockwise: A classic wool blazer can be dressed up or down, and a double-layer wool dress can go from office to evening. Sweaters, shirts, jackets—you’ll find them all at Ramblers Way. Premium wool throws keep you warm all winter. A men’s blazer pairs well with jeans.

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after year, while staying true to core values: the respectful use of natural resources, the humane treatment of animals, and supporting the community. How this happens, says Tom, emanates from the top. â&#x20AC;&#x153;Sustainability in business starts with a belief system, in writing, for everyone in the company, so they know we believe that people and nature have an inherent worth and deserve our respect. So, when you state that, and with the mission that our products be innovative and effective by using WINTER 2017/2018 â&#x20AC;˘ HERE IN HANOVER

Jack completes a menswear look with a beautiful wool sweater.

natural ingredients, that drives your research and development to find natural rather than synthetic solutions.” What sets Ramblers Way apart from other clothing lines is that the company offers responsibly sourced sustainable clothing that is made in America. Its Pima cotton items are made from all-natural fibers sustainably grown in California’s San Joaquin Valley, using pesticidefree and low-water growing methods. Much of Ramblers Way’s signature clothing is made from Rambouillet Merino wool, which comes from Rambouillet sheep, an American breed and cousin of the Merino. Besides being high quality, the wool used in many Ramblers Way products, sourced in the US and abroad, is organic, closely following the Chappells’ values, which include minimizing negative impacts on nature and humanely caring for animals. The company’s mission of providing high-quality organic wool garments emerged from the Chappells’ experiences in organic agriculture, including raising sheep at their organic farm in Maine. 68

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HIGH STANDARDS, HIGH QUALITY Ramblers Way is the first and only American woolclothing manufacturer to hold a certification called Global Organic Textile Standard (GOTS), a rigorous environmental and social standard that uses independent bodies to verify compliance at each step of production, from where it is purchased to where it is made. Ramblers Way is in the process of receiving a second certification called Cradle to Cradle (C2C), which will make it the only wool-clothing company in the world to have products with this designation. C2C looks at a product through five quality categories—material health, material re-utilization, renewable energy and carbon management, water stewardship, and social fairness, and then rates it on a scale as to how it conforms with these principles. Another commitment Tom has made in forming Ramblers Way is for the products to be made and sourced in America whenever possible. Tom, who is from Uxbridge, Massachusetts, and grew up with family members working

Ramblers Way is the first and only American woolclothing manufacturer to hold a certification called Global Organic Textile Standard (GOTS), a rigorous environmental and social standard that uses independent bodies to verify compliance at each step of production, from where it is purchased to where it is made. in the mills, understands firsthand the benefits to communities of maintaining American jobs. “Communities stay strong and vibrant when the economy is flourishing and people have jobs; we saw that throughout New England with the demise of the mills, which were the backbone of the community,” says Tom. “Producing locally is also good for the environment, making less of an impact and using fewer natural resources.” While the clothing and accessories at Ramblers Way are made sustainably and responsibly, they are created with a focus on quality, style, and functionality. “Our designers are intentional about fashion, but we also offer very high utility,” says Tom. “Our garments can be worn time and time again because they are durable and useful, but also stylish.” RETURNING TO THEIR ROOTS Ramblers Way management chose to expand its presence into Hanover because the company looks for communities where there are people with shared values, a strong opportunity for market success, and where they feel they can make a positive impact. The Upper Valley is also part of Tom’s roots—when he was young he lived in Hartford, Vermont, where WINTER 2017/2018 • HERE IN HANOVER

his father was employed at a mill, and worshipped with his family at the Episcopal Church in Hanover. Hanover has been an excellent fit for Ramblers Way, whose target customer is someone who shares their core values: protecting the planet, building community, and conducting business successfully and responsibly while doing good. They choose to wear Ramblers Way clothing not only for its high quality and comfort but also because of how and where it is made and the values that are sewn into every garment. Besides the Hanover store, Ramblers Way also has locations in Kennebunk, Maine, and Portsmouth, New Hampshire, with plans to open stores soon in Greenwich, Connecticut; Portland, Maine; and Cambridge, Massachusetts. When asked about further expansion plans, Tom says, â&#x20AC;&#x153;Our roots are in New England and we anticipate expanding throughout the region, but we are also looking at more urban markets across the country where people appreciate our values as well as our style.â&#x20AC;? H Ramblers Way 37 South Main Street, Suite 101 Hanover, NH (603) 410-5595 www.ramblersway.com

ONLINE EXTRA

Find great gift suggestions from the Hanover store online at www.hereinhanover.com. 70

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WINTER 2017/2018 â&#x20AC;¢ HERE IN HANOVER

Ellie Mudge, marketing manager, and Brian Grady, director of marketing, review new Cards for Causes designs. Opposite: Picaboo products on display include (clockwise) customizable phone cases, photo books, and customizable cards.

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G R E AT I D E A S BY

Karen Wahrenberger Sarah Priestap

PHOTOS BY

UNLESS OTHERWISE NOTED

PHOTOS COURTESY OF PICABOO

SAVE YOUR MEMORIES— AND SHARE THEM Two years ago, with little fanfare, the Picaboo logo appeared on the front of the iconic Rosey Jekes building in downtown Hanover, coaxing our small college town into a new era. Now when bemused Dartmouth alumni walk up that ornate central staircase looking for the former clothing store, they find instead that they have stumbled upon the headquarters of a transplanted Silicon Valley company. WINTER 2017/2018 • HERE IN HANOVER

It all began when two college friends, Howard Field and Kevin McCurdy, conceived the idea for Picaboo while on the Stanford Golf Course. It was 2002; photos were starting to go online, and the friends realized that people needed a better way to organize, preserve, and share their important memories. They decided to create software for making online photo albums, and with the help of Silicon Valley investors, they launched their first version of the Picaboo photo album software in 2005. They soon found that customers wanted to have printed copies of their online photo books. Using the highest quality digital on-demand printing, the company soon added photo cards, calendars, canvas prints, and phone cases to their list of products. PRINTING YEARBOOKS Around the time the company surpassed the milestone of one million customers in 2012, Picaboo launched Picaboo Yearbooks, which is run by Kevin McCurdy’s brother-in-law and business partner Bill Miles. Picaboo Yearbooks prints on-demand highquality volumes for high schools, including Hanover High’s INDE yearbook and Pen of Iron art and literary magazine. Printing on demand is key for smaller organizations. The schools don’t need to carry inventory or order books in advance that they cannot sell. When customers want a copy of a yearbook, they simply order it on the school’s website, and Picaboo prints another copy. Jess Eakin, Hanover High School librarian and an advisor for the INDE yearbook, has only positive comments about their first experience using Picaboo for the 2016–2017 school year. “It’s so nice having them available in our backyard for questions,” she says. “Unlike other yearbook companies, the costs and processes are all transparent. For the first time, we even made money!”

Clockwise from above: Picaboo employees work in an open office layout upstairs in the old Rosey Jekes building. Picaboo photo books are displayed on the vintage shelving of the Hanover office. Personalized Picaboo photo book on display. Picaboo Yearbooks produced the 2016–2017 Hanover High School yearbook. Create a personalized Picaboo holiday card design.

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WINTER 2017/2018 â&#x20AC;¢ HERE IN HANOVER

This advantage of having Picaboo headquarters and Picaboo Yearbooks “in our backyard” came about because both Kevin and Bill have family ties in the Upper Valley. They decided to move here in 2015. The office in Hanover houses senior management, marketing, and several customer service representatives. The primary digital-printing facilities are in Rochester, New York, and the software development division is in Boise, Idaho.

Last holiday season, 20 charities were piloted for Cards for Causes. This year the program supports 150 charities. The goal is to serve 1,000 charities next year.

HELPING LOCAL CHARITIES After growing and relocating, Picaboo wanted to deepen its commitment to the community and to charitable causes, and Brian Grady, director of sales and marketing, had an idea. In 2016, Picaboo introduced its Cards for Causes initiative. The program features 5x7 holiday and special-occasion cards (such as graduation, birth, and wedding announcements). Each charitable partner has its own landing page at www.picaboo .com/cards-for-causes/ with a tutorial video on how to customize the cards. The charities can direct supporters to their pages by providing them with a link. The back of each card features the charitable organization’s logo, mission statement, and sometimes related images. The supporting customer owns the real estate on the front of the card and edits it by adding personal photos, text, and other design choices, or “stickers,” that fit the occasion. Customers get 50 percent off their card order when they use the promo code CARDSFORCAUSES, and their selected charity gets 50 percent of the proceeds of all sales. Some charitable

From top: Card back designs for local Upper Valley nonprofits that have partnered with Picaboo for the Cards for Causes program. Ryan Kelly, Picaboo Yearbooks employee, in the Hanover office. The team collaborates on a project.

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CARDS FOR CAUSES Picaboo has partnered with 150 local nonprofit organizations this year to create truly unique custom photo holiday cards. And 50 percent of your purchase will be donated to the participating organization. Plus, you can customize the front of the card any way you choose. Help these great organizations raise money and awareness for their causes.

WINTER 2017/2018 â&#x20AC;˘ HERE IN HANOVER

“We have tools in the software that do all the work for you— such as preset layouts and autofill options—that make creating a photo book very easy.”

organizations are even using the service for their own internal holiday and thank-you cards. A 50 percent match is unusually high for a charitable giving program, according to Ellie Mudge, Picaboo’s marketing manager, and as a result, the program is growing rapidly. Last holiday season, 20 charities were piloted for Cards for Causes. This year the program supports 150 charities, including the following from the Upper Valley: David’s House, Friends of Norris Cotton Cancer Center, Grassroots Soccer, Positive Tracks, The Family Place, The Upper Valley Haven, and WISE. Smaller-to-medium-sized charities are also signing on from all over the country and from Canada. Any organization that has a 501(c)(3) designation can sign up for Cards for Causes by contacting cardsforcauses@ picaboo.com. One smaller charity in California, the Young Survival Coalition, raised money as a cycling team for cancer survivors. They put together a template at Picaboo to help them create a 78

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Create perfect holiday gifts and keepsakes with Picaboo.

thank-you card for donors. Because they used Cards for Causes, the purchase of these cards ended up supporting the organization as well. “We hope to get the word out that this is an opportunity to give back to the causes that you are passionate about,” says Brian. He adds that their goal is to serve 1,000 charities next year. This year, they are working to be as supportive as possible to all of their current partners in order to help them promote their holiday cards. For example, a charity might market the cards to their donors, their volunteers, and their corporate partners. CREATE A THOUGHTFUL GIFT Although the company is excited about its Cards for Causes initiative, Picaboo’s photo albums and calendars are also very popular around the holidays as gifts. Some people feel like they don’t have time to make a photo book during this busy time of the year, but Brian says, “It doesn’t need to be a huge project. We have tools in the software that do all the work for WINTER 2017/2018 • HERE IN HANOVER

you—such as preset layouts and autofill options—to make creating a photo book very easy.” Another tip for customers from Brian is to get the free Picaboo app at the App Store on their iPhones. The app allows people to source pictures directly from their phones into a photo project. Customers should first create and name their projects on the Picaboo website, then go to the app on their phones. The name of the project will come up on the phone app. Once they put photos into the app, they can go back to the computer to find the photos and create the album. Orders for albums, canvas items, and calendars are usually shipped within one week or can be expedited. Brian notes, “The number of pictures people are taking has exploded in recent years, but most people are not doing anything with all the great moments they’ve captured. When someone flips through one of these photo books, it makes a powerful impression and a powerful memory.” Using Picaboo allows customers to pick the very best shots from the many pictures that they take, preserving the most precious of their memories in a neatly organized book, calendar, or card format with 21st century quality digital printing—and whether you need one copy or 200, they’ve got you covered. H Picaboo 15 Lebanon Street Hanover, NH www.picaboo.com

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LIVING WELL BY

Katherine P. Cox

The 30-Minute

NOSE JOB Not for everyone, but a good alternative to rhinoplasty In the past, if you didn’t like the way your nose looked, the only way to change it was through surgery, a procedure that’s expensive, invasive, sometimes painful, and requires several weeks of healing. Now, “for many patients interested in improving the aesthetics of their nose, there is an interesting and popular alternative to surgical rhinoplasty. It’s an alternative, not a replacement,” says Dr. Berger, founder of the Rejuvalife Vitality Center in Beverly Hills, “and the results are immediate.” As with all cosmetic procedures, he adds, “The patient has to have reasonable expectations.”

With the nonsurgical alternative, “there’s no dressing, no bandage, no nothing. You’re good to go. It’s not for everyone. If you want a total re-engineering of the anatomy and appearance of the nose, it’s not for you. But it’s an excellent alternative.”

WHO CAN BENEFIT? Nonsurgical rhinoplasty is performed by injecting filler materials to reshape, smooth, contour, and camouflage some of the things people are concerned about, Dr. Berger says, such as a bump on the nose. For those looking for a straighter nose, this procedure will help. “If they have a bump, that bump is usually where the bone ends and the soft tissue begins. If you go north of that bump, to between the eyes, that’s where the filling occurs to reshape the nose, creating a straighter-appearing nose.” Some patients have asymmetric noses, where one side is a little fuller than the other, perhaps in some cases due to anatomical irregularities such as a deviated septum, which creates the impression of a crooked nose, Dr. Berger says. “You can reduce that impression by using the filler to

WINTER 2017/2018 • HERE IN HANOVER

LIVING WELL

One challenge is the tip of the nose, Dr. Berger says. If someone’s just worried about the tip, this isn’t the best solution. If they’re worried about the rest of the nose—the bump, the curved nose, the nose that’s too narrow, the nose that’s asymmetrical—this can be an amazing opportunity for an alternative treatment to traditional surgical rhinoplasty.

build up one side of the nose to match the other, making them more symmetrical,” he says. The fillers correct asymmetries and camouflage defects, which previously could only be done with a surgical correction. One challenge is the tip of the nose, Dr. Berger says. “A lot of people don’t like their tip. It’s either too big or too pointy or it’s not what they like. But the tip is challenging to fix with a filler because it doesn’t have a lot of collateral blood vessels to nourish it. If you inject into the tip, you have a higher risk of blocking off the nourishing blood supply to that tissue. In most cases, the tip should be treated with much more caution. If someone’s just worried about the tip, this isn’t the best solution. If they’re worried about the rest of the nose—the bump, the curved nose, the nose that’s too narrow, the nose that’s asymmetrical—this can be an amazing opportunity for an alternative treatment to traditional surgical rhinoplasty,” he explains. Demand for the procedure, which is relatively new, is increasing as people learn about it. HOW IT WORKS The procedure is quick—30 minutes and you’re out. The nose is numbed and filler material is injected into the nose and molded for the desired effect. It’s not as permanent as surgical rhinoplasty, but it’s far less expensive, less risky, and there’s little discomfort or downtime. “It’s a safe procedure with immediate gratification,” Dr. Berger says. How long it lasts depends on the type of filler that’s injected. You’re not dealing with a large space, he says, so you can’t use fillers that are too volumizing. It’s a delicate, precise procedure that requires the appropriate filler. Hyaluronic acid fillers such as Restylane and Juvederm are often used, and the effects last between 6 and 12 months. Bellafill, which is a longer-lasting solution, could last three to five years. “And then there’s fat,” Dr. Berger says, “and nano-fat is the best fat to use for the nose because it’s specially processed tissue that is emulsified fat taken from a small 82

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amount of liposuction. It’s processed to create a rich, regenerative fat that stimulates tissue. It’s fat transfer but with highly enriched cellular components. It’s a newer technique that we use in a lot of different areas for more superficial types of correction and rejuvenation, but the nose is a good candidate. Threading can also be used for volumizing and for some lifting, especially lifting the tip. Threads are inserted underneath the skin of the nose, and they stimulate collagen production and create a subtle lifting effect.” Bruising and swelling are possible and minimal, dissipating quickly. THE ADVANTAGES With surgical rhinoplasty, recovery is longer. Patients have to wear a splint and dressing for a week or more and a protective bandage for a while longer. With the nonsurgical alternative, “there’s no dressing, no bandage, no nothing. You’re good to go. It’s not for everyone. If you want a total re-engineering of the anatomy and appearance of the nose, it’s not for you. But it’s an excellent alternative.” It also requires a lot of skill and finesse, and providers need to know what they’re doing, cautions Dr. Berger. Costs vary depending on material and the time and skill of the person doing the procedure. Average prices range between $1,000 and $2,500, he estimates. Patients love it, Dr. Berger says. “They can’t even believe it. They get instant gratification.” If they don’t like it, it can be reversed. “You can’t take back the surgery.” H

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

WINTER 2017/2018 • HERE IN HANOVER

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

Susan Nye

Christmas Eve A Feast of Fishes for

Start a new tradition this holiday season

long-held tradition, seafood on Christmas Eve is a favorite in coastal communities around the world. From Sicily to the fjords of Norway to the Gulf of Maine, you’ll find the riches of the sea on holiday tables. Italians serve the well-loved feast of the seven fishes. Scandinavia is famous for its julbord. Although not strictly piscatorial, the julbord is dominated by salmon, and herring takes a close second on this gorgeous holiday spread. On this side of the Atlantic, those of us who grew up close to New England’s coastline have delicious Christmas Eve memories of humble fish chowder and luxurious oyster stew.

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S M A RT C O O K I N G A few years ago, I brought the seafood feast back to my family’s Christmas Eve table. Unlike the ladies of Buzzards Bay, Palermo, and Stockholm, I didn’t worry about authenticity and set only two criteria for the menu: It had to be delicious, and it couldn’t take weeks to prepare. Lucky me—my two 20-something nieces were delighted to jump into the fray and act as sous-chefs. With nods to our Scandinavian roots, the girls’ pancake addiction, and my love of all things Italian, our menu shamelessly stole from the North and South alike. We started with salmon to honor our Swedish heritage. That begged the question of what goes better with smoked salmon than blinis and caviar. Unless a Viking ship went astray at some point, we have no Russian ancestors, but that’s okay. We weren’t driving for a reenactment of an ancient familial feast. Crowding into the kitchen, a jolly party of family and friends sipped prosecco and nibbled delicate pancakes topped with smoked salmon and caviar. Amidst the chatter and holiday cheer, Emily flipped the blinis while Kaela made the vinaigrette and chopped veggies for the salad. As the last of the blinis were about to disappear, the cooks switched gears and began sautéing rice and marinating shrimp. Dinner would start with the aforementioned salad, a hearty, healthy combination of kale and radicchio. Why? That’s simple—radicchio is Italian and kale is cool. Next, roasted garlicky shrimp rested on a perfect bed of lemony spinach risotto. The girls took turns stirring the risotto until it was time to toss the salad and move to the table. For dessert, first thing in the morning while the girls slept in, I baked a wonderful flourless chocolate cake. A favorite in bakeries and restaurants across America, this decadent confection has its origins on the Isle of Capri. After dinner, everyone took a breather while the girls cleared the table and I filled the dishwasher. When all were ready, we served the cake with handfuls of raspberries and dollops of freshly whipped cream. Hodgepodge or eclectic? I’ll let you decide. God Jul, Schastlivogo Rozhdestva, Buon Natale, and Merry Christmas to all!

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SAVORY BLINIS WITH SMOKED SALMON & CAVIAR Makes about 24 small pancakes

½ cup buckwheat flour ½ cup all-purpose flour Grated zest of ½ lemon 1 tsp baking powder 1 tsp kosher salt 4 Tbsp butter 2 Tbsp sour cream 1 large egg ¾ cup milk Garnish: smoked salmon (about ¾ lb), sour cream, and caviar 1. Put the flours, lemon zest, baking powder, and salt in a bowl and whisk to combine. 2. Melt a tablespoon of butter, put it in a small bowl with the sour cream and egg, and whisk to combine. Whisking constantly, slowly add the milk. 3. Add the liquid ingredients to the dry and whisk to combine. 4. Melt another tablespoon of butter in a large nonstick skillet over medium-low heat. Drop heaping tablespoons of batter onto the skillet and cook until bubbles form on the surface, about 2 minutes. Flip and cook until golden and cooked through, 1 to 2 minutes more. Transfer to a plate and cover to keep warm. Repeat until all the batter has been used. 5. Garnish each blini with a sliver or two of smoked salmon, a small dollop of sour cream, and a dab of caviar and serve.

ROASTED SHRIMP WITH LEMONY SPINACH RISOTTO Serves 8

Lemony Spinach Risotto (recipe follows) 2½–3 lb extra-large (22–25 per lb) shrimp 2 cloves garlic, minced Grated zest of 1 lemon Sea salt and freshly ground pepper to taste Extra-virgin olive oil Juice of ½ lemon

1. Start the risotto. 2. Put the shrimp in a large bowl, sprinkle with the garlic and lemon zest, season with salt and pepper, and toss to combine. Drizzle with lemon juice and enough olive oil to lightly coat, and toss again. Let the shrimp marinate for about 10 minutes. 3. Preheat the oven to 450°. Lightly coat two rimmed baking sheets with olive oil. 4. As you finish up the risotto, spread the shrimp on the baking sheets in a single layer and roast at 450° for 5 minutes or until cooked through and opaque. Don’t overcook. 5. To serve: Spoon risotto into shallow bowls and top with shrimp.

LEMONY SPINACH RISOTTO Serves 8

1 2

1 5 1 ¼ ¾ 2

Olive oil medium onion, finely chopped cups Arborio rice Kosher salt and freshly ground black pepper to taste cup dry white wine cups hot chicken or vegetable broth Juice and grated zest of 1 lemon lb baby spinach, chopped tsp nutmeg cup grated Parmigiano-Reggiano cheese Tbsp butter

1. Heat a little olive oil in a heavy saucepan. Add the onion and cook over medium heat until translucent. Stir in the rice, season with salt and pepper, and sauté for 2 to 3 minutes. 2. Add the wine and simmer, stirring often, until the wine is absorbed. One cup at a time, add the hot broth and continue to simmer and stir. 3. After about 18 minutes, stir in the lemon juice, grated zest, and more broth. The rice should be almost al dente. Turn the heat to very low and go eat your salad. 4. Let your sous-chefs clear the table while you turn up the heat on the risotto and begin stirring. Fold in the spinach, and cook and stir until it has wilted. Add the nutmeg, Parmigiano-Reggiano, and butter, and continue stirring until the butter and cheese have melted. Serve immediately.

KALE & RADICCHIO SALAD Serves 8

1 1 1 1 ¼ 1 ¼ 1–2

tsp fresh lemon juice Tbsp balsamic vinegar Tbsp mayonnaise tsp Dijon mustard tsp anchovy paste clove garlic, minced tsp Worcestershire sauce drops hot sauce (or to taste) Sea salt and freshly ground pepper 2–3 Tbsp extra-virgin olive oil 8 oz baby kale, stemmed and cut into thin ribbons ½–1 small head radicchio, cored and cut into thin ribbons 2 scallions, thinly sliced 2–3 radishes, thinly sliced 1 carrot, cut into thin ribbons with a peeler 2 oz pecorino Romano cheese ½ cup dried cranberries ½ cup toasted pumpkin seeds

1. Put the lemon juice, vinegar, mayonnaise, mustard, anchovy paste, garlic, Worcestershire sauce, and hot sauce in a large salad bowl, season with salt and pepper, and whisk to combine. Add the olive oil and whisk again until smooth and thick. 2. Add the kale, radicchio, scallions, radishes, and carrots to the bowl. Do not toss until you are ready to serve. This part can be done ahead. Cover the bowl with a clean dishtowel and store in the refrigerator. 3. To serve, toss the salad and transfer to individual plates. Use a vegetable peeler or a coarse grater to make pecorino Romano shavings. Sprinkle each salad with the cheese shavings, cranberries, and pumpkin seeds.

WINTER 2017/2018 • HERE IN HANOVER

S M A RT C O O K I N G

FLOURLESS CHOCOLATE CAKE Serves 12–16

9 10 2 1 6 ¾ 1 2 ½

Tbsp butter plus more for the pan oz dark chocolate, chopped tsp instant espresso powder tsp cinnamon large eggs, at room temperature and separated cup sugar tsp pure vanilla extract Tbsp cognac tsp kosher salt Garnish: fresh berries and whipped cream

1. Preheat the oven to 375°. Lightly butter a 10inch springform pan, line the bottom of the pan with a round of parchment paper, and butter the paper. Wrap the pan in two layers of heavy-duty aluminum foil. 2. Put the chocolate and butter in a heavy saucepan and, stirring frequently, heat on very low until about two-thirds melted. Remove the pan from the heat, let sit for a few minutes, and stir until smooth. Stir in the espresso powder and cinnamon, and set aside to cool slightly.

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3. Put the egg yolks and ½ cup sugar in a bowl and beat with an electric mixer until pale and frothy. Beat in the vanilla and Cognac. Whisk the chocolate mixture into the egg yolks and sugar. 4. Clean the electric mixer’s beaters and beat the egg whites and salt until thick. Add remaining sugar and continue beating until stiff but not dry. 5. Stir about a quarter of the egg whites into the chocolate mixture. Gently fold in the remaining whites. Pour the batter into the prepared springform pan and place it in a roasting pan. 6. Add boiling water to the roasting pan to come halfway up the side of springform pan. Bake at 375° for 10 minutes. Reduce the temperature to 350° and continue baking for 35 to 40 minutes. 7. Remove the cake from the roasting pan and place it on a rack to cool completely. Unwrap the foil, remove the sides of the pan, and transfer the cake to a serving plate. 8. Cut the cake into thin wedges and serve with fresh berries and a dollop of whipped cream. Option: Dust with powdered sugar.

WINTER 2017/2018 â&#x20AC;¢ HERE IN HANOVER

THE HOOD & THE HOP

THE HOOD MUSEUM OF ART@ DARTMOUTH COLLEGE The Hood Museum of Art is free and open to all. Public programs are free unless otherwise noted. Visit hoodmuseum.dartmouth.edu for more information, or call (603) 646-2808.

EXHIBITIONS

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

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

Kader Attia, Reason's Oxymorons, 2015, 18 films and installations of cubicles, duratuion variable: 13 to 25 minutes, 55 x 262 x 468 inches (installed overall); edition of 3. Photo by Max Yawney. Courtesy of the artist and Lehmann Maupin, New York and Hong Kong.

Through December 10

Resonant Spaces: Sound Art at Dartmouth

January 5–March 18 Reason’s Oxymorons

Reason’s Oxymorons, by internationally

Seven site-specific and sound-based

acclaimed artist Kader Attia, is a recent

commissions will guide visitors across

museum acquisition. The research-driven

the Dartmouth campus and into the

video installation, which will occupy the

town of Hanover. Hood Downtown will

entire space at Hood Downtown for winter

feature a multimedia display introducing

2018, consists of a range of interviews

the exhibition and artists, as well as

by Attia with philosophers, psychiatrists,

selected works from conceptual artist

anthropologists, traditional healers,

Terry Adkins (1953–2014). Artists creating

historians, musicologists, patients, and

new installations for the show include

immigrants. The conversations are organized

Bill Fontana, Christine Sun Kim, Jacob

around several themes centered on the

Kirkegaard, Alvin Lucier, Laura Maes,

ways in which non-Western and Western

Julianne Swartz, and Jess Rowland.

cultures approach psychiatric conditions and emotional breakdowns. Composed of 18 computer monitors, each set on a workmanlike table in a secluded office cubicle with a chair, earphones, and loudspeakers, this ambitious installation evokes an ascetic modern office environment.

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WINTER EVENTS January Gallery Talk: Of Trees and Life: Contemplating the Art of Jennifer Steinkamp. John Stomberg, Virginia Rice Kelsey 1961s Director, Hood Museum of Art Join us for an introduction to Judy Crook 9, on view at the Top of the Hop, a digital animation painstakingly created by the artist Jennifer Steinkamp in 2017. Her work introduces images of nature into architectural spaces in a manner that complicates the idea of inside and outside, and built versus natural environments. Judy Crook 9 takes the viewer through four seasons in this one tree’s life—repeated endlessly to simultaneously evoke the cyclical nature of life and the ideal of infinite existence. ▷Top of the Hop, Hopkins Center, 5pm

Circui Maes,

30 ∂ Artist Lecture and Discussion: Kader Attia Presented in conjunction with his exhibition Reason’s Oxymorons, on view at Hood Downtown, artist Kader Attia will present a lecture about his work, followed by a discussion between Mr. Attia and Tarek El-Ariss, Associate Professor of Middle Eastern Studies, Dartmouth College. ▷Loew Auditorium, Black Family Visual Arts Center, 4:45pm

March 14 ∂ Adult Workshop: Reason’s Oxymorons Through a series of interviews with philosophers, psychiatrists, traditional healers, and others, Kader Attia’s work explores global attitudes and approaches to mental health and treatment. Experience this immersive installation and spend time in conversation with others interested in these issues and new forms of contemporary art. ▷Hood Downtown, 6:30–8pm

WINTER 2017/2018 • HERE IN HANOVER

WINTER EVENTS

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 hop. dartmouth.edu. The Hopkins Center Box Office is open Monday through Friday from 10am to 6pm.

December 2 Air Play ▷The Moore Theater, 3 & 7pm

December 14–17 The Christmas Revels

December

Spaulding Auditorium, 14, 6pm; 15, 7pm; 16 & 17, 1 & 5pm

▷The Moore Theater, 3 & 7pm

2 ∂ Air Play

9 ∂ Roomful of Teeth with Tigran Hamasyan, Piano ▷Spaulding Auditorium, 7pm

14-17 ∂ The Christmas Revels ▷Spaulding Auditorium, 14, 6pm; 15, 7pm; 16 & 17, 1 & 5pm

11, 12 ∂ Malpaso Dance Company

January

13 ∂ HopStop Family Show: Tanglewood

5, 6 ∂ Teatro Sur: Inútiles (Useless) ▷The Moore Theater, 8pm

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▷The Moore Theater, 11, 7pm; 12, 8pm

Marionettes: The Dragon King ▷Alumni Hall, 11am

January 9 Roomful of Teeth with Tigran Hamasyan, Piano ▷Spaulding Auditorium, 7pm

February 6 José González with Special Guest Bedouine ▷Spaulding Auditorium, 7pm

19 ∂ Riyaaz Qawwali ▷Spaulding Auditorium, 8pm

6 ∂ José González with Special

24 ∂ Musicians from Marlboro

Guest Bedouine ▷Spaulding Auditorium, 7pm

▷Spaulding Auditorium, 7pm

9 ∂ Dartmouth Symphony Orchestra

February

▷Spaulding Auditorium, 8pm

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

13 ∂ An Evening with Gregory Porter ▷Spaulding Auditorium, 7pm

3 ∂ HopStop Family Show: Middle Eastern Dance Club and Soyeya African Dance Troupe

16 ∂ Dartmouth College Glee Club ▷Spaulding Auditorium, 6:30 & 9pm

▷Alumni Hall, 11am

17 ∂ World Music Percussion Ensemble: Afro Pop and Dance ▷Faulkner Recital Hall, 8pm

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

16–18, 22–25 ∂ 1984 4 ∂ Jabber by Geordie Productions ▷Spaulding Auditorium, 2pm

▷The Moore Theater, 16, 17, 22–24, 8pm; 18 & 25, 2pm

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

WINTER 2017/2018 • HERE IN HANOVER

HAPPENINGS: WINTER 2017/2018 DECEMBER ∂ JANUARY ∂ FEBRUARY

Happy Holidays

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

Ongoing Exhibit: Solve It! Puzzles, Math & Problem-Solving

December 2, 9, 17, 22, 23, 27, 30, January 6, 13, 15, 28, February 4, 18, 20, 23, 25, 28 Lab Coat Investigations

December 1, January 5, February 2 Montshire Makers

Each Lab Coat Investigation explores a different topic—from making batteries to using microscopes, extracting DNA, and modeling glaciers. ▷3pm

Calling all middle school geeks: The tinkering studio is open! Come and spend First Fridays exploring new skills and hanging out with friends. ▷6:30pm

December 2, 17, 23, 30, January 13, 28, February 18, 23, 28 Hoopster Gliders Learn to build a glider that soars through the air! ▷11am

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December 3, 21, 26, 31, January 14, February 3, 21, 24 Color Mixing Starting with primary colors, we’ll experiment to see what new colors can be created. ▷11am

Montshire Makers

December 3, 21, 26, 31, January 14, February 3, 21, 24 Mirror, Mirror

December 16, 24, 29, January 7, 21, February 11, 22, 27 Skulls

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

Learn about New England wildlife as we study a variety of animal skulls. ▷11am

December 4, January 8, February 12 Books and Beyond: Science for Preschoolers Each week presents a different book and a fun, hands-on experiment. ▷10:15 & 11:30am

December 16, 29, January 7, 21, February 11, 22, 27 Sound Science

January 3–February 14, Wednesdays Young Scientist Program: Session 3 This program for preschoolers and kindergartners integrates handson experiments, fun projects, and individual explorations in the physical and natural sciences. ▷Morning session: 9:30–11:30am ▷Afternoon session: 1–3pm

Experiment with how sounds are created and how sound waves travel through different materials. ▷3pm

December 9, 22, 27, January 6, 15, February 4, 20, 25 Microscopic Investigations We’ll use hand lenses and microscopes to magnify different items. ▷11am

December 10, 28, January 1, 20, February 10, 19, 26 Straw Rockets Make an indoor paper rocket and then see how far it can fly. ▷11am

December 10, 28, January 1, 20, February 10, 19, 26 Fossils: Evidence of the Past Handle real fossils from the museum’s collection and then use a variety of clues to uncover their origins. ▷3pm

WINTER 2017/2018 • HERE IN HANOVER

HAPPENINGS

Igloo Build

January 9, February 6 Hanover Garden Club Join us as we host the popular Hanover Garden Club monthly program series covering a variety of topics related to gardening and the natural history of the Upper Valley. ▷1pm

January 18, 25, February 1 After-School Adventures (for K–2) Explore science and nature with hands-on experiences and real experiments. ▷3:30pm

February 17 Igloo Build Join igloo-building expert Dr. Bert Yankielun and learn how to build an insulated, sturdy house strong enough to support the weight of a polar bear using nothing but water and a handsaw. ▷10:30am

February 28–April 11, Wednesdays Young Scientist Program: Session 4 This program for preschoolers and kindergartners integrates hands-on experiments, fun projects, and individual explorations in the physical and natural sciences. ▷Morning session: 9:30–11:30am ▷Afternoon session: 1–3pm

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

December 2, 16 We Sign Together Story Time ▷10:30–11am

December 3 Cabin Fever Book Group: Master Thieves Nothing beats curling up with a good book to beat the winter blues. Join us on the first Sunday of the month through March for the Cabin Fever Book Group. ▷2–3pm

December 10 Felting Workshop with Neysa Russo ▷1–4pm

December 11 Cine Salon: All That Heaven Allows and Hommage aux Chat Perchés (Tribute to Cats Perched) ▷7 & 8:30pm

December 13 Pajama Story Time ▷6:30–7pm

WINTER 2017/2018 • HERE IN HANOVER

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

Festival of Trees

December 2–16 Festival of Trees Visit our display of more than 50 beautifully decorated holiday tabletop trees designed and donated by local artists, businesses, and individuals. While they last, choose from more than 50 varieties of delicious homemade cookies for your holiday tray throughout this event. ▷10am–4pm

December 3 Silk Scarf Dyeing Workshop Join artist and retired art teacher Kate Mortimer for an interactive session using natural dyes to create beautiful textile products. In this workshop, participants will work with the instructor to dye their own silk scarf. ▷1–4pm

December 7 Holiday Wreath Making Join a museum educator to create a masterpiece from evergreen branches and herbs grown in the Shaker Herb Garden. Each person will take home a finished wreath. ▷5–7:30pm 98

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Wreath Making

December 17 Festival of Trees Gala Bring your family and friends and join us for an evening of holiday cheer as we draw the winning tickets and award the trees. Holiday music, cocktails, hors d’oeuvres, and extended hours in the gift shop will round out the festive evening. ▷5–7pm

Other Noteworthy Events

December 1 Martin Philip: Breaking Bread: A Baker’s Journey Home in 75 Recipes Norwich Bookstore, 4:30pm www.norwichbookstore.com

December 3 Holiday Reception: A Mid-Century Modern Christmas Norwich Historical Society norwichvthistoricalsociety.org W I N T E R 2 0 1 7 / 2 0 1 8 • H E R E I N H A N OV E R

HAPPENINGS December 6 J.D. Salinger’s Family Dramas Why did Salinger write novels that sound like plays, begging to be acted out? Yale Professor of English and Dean of Humanities Amy Hungerford explores the voices and dramas of the Glass family at the heart of Salinger’s work and his themes of love, religion, and the power of human performance. Norwich Congregational Church, 7pm norwichvthistoricalsociety.org

December 7 Norwich Square Holiday Festivities Special sales, light refreshments, and lots of good cheer! Norwich Bookstore, 4–8pm www.norwichbookstore.com

Bill McKibben December 13 Bill McKibben: Radio Free Vermont: A Fable of Resistance Reservations recommended. Call (802) 6491114 or email info@norwichbookstore.com. Norwich Bookstore, 7pm www.norwichbookstore.com

December 15 Anne Fadiman: The Wine Lover’s Daughter: A Memoir Reservations recommended. Call (802) 649-1114 or email info@ norwichbookstore.com. Norwich Bookstore, 7pm www.norwichbookstore.com

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January 1 “We Don’t Want to Count It” Pre-inventory Sale! Norwich Bookstore, 12–5pm www.norwichbookstore.com

January 3 The Indian World of George Washington Dartmouth College Professor Colin Calloway discusses the first president’s relations with Indian peoples and considers how Native American nations and lands shaped the man who shaped the republic. Norwich Congregational Church, 7pm norwichvthistoricalsociety.org

January 10 Robin MacArthur: Heart Spring Mountain Reservations recommended. Call (802) 649-1114 or email info@ norwichbookstore.com. Norwich Bookstore, 7pm www.norwichbookstore.com

January 24 Karen Crouse: Norwich: One Tiny Town’s Secret to Happiness and Excellence Reservations recommended. Call (802) 649-1114 or email info@ norwichbookstore.com. Norwich Bookstore, 7pm www.norwichbookstore.com W I N T E R 2 0 1 7 / 2 0 1 8 • H E R E I N H A N OV E R

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HAPPENINGS February 7 The Different Strains of American Evangelicalism Randall Balmer, Dartmouth professor and historian of American religion, looks at the internal diversity of American Evangelicalism, which is generally seen as monolithic but includes a progressive strain focused on personal and social reform as opposed to theological orthodoxy, and reflects on its theological insights and contradictions. Norwich Congregational Church, 7pm norwichvthistoricalsociety.org

February 28 Annelise Orleck: “We Are All Fast-Food Workers Now”: The Global Uprising Against Poverty Wages Reservations recommended. Call (802) 6491114 or email info@norwichbookstore.com. Norwich Bookstore, 7pm www.norwichbookstore.com

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ADVERTISERS INDEX AboutFace Skin Therapy 60

Hanover Inn 29

Orange Blossom Wellness 39

Alice Williams Interiors 101

Hanover Terrace Health Center 77

Patel Dental Group of Upper Valley 70

Amy Tuller Dietitian 100

Hood Museum of Art 67

Peraza Dermatology Group 3

Annemarie Schmidt European Face and Body Studio 31

Indigo 47

Picaboo 16

InTrack Investment Management 79

PowerHouse Mall 69

JMH Wealth Management 100

Ramblers Way 13

James Predmore, DDS 59

Ramunto’s Brick & Brew 51

Jancewicz & Son 10

Randall T. Mudge & Associates 82

Jeff Wilmot Painting 96

Relax & Co 49

Jennifer Snyder/Coldwell Banker Realtor 71

River Road Vet Clinic 33

Baker Orthodontics 78 Belletetes 4 Bensonwood 71 Bentleys 101 Big Green Real Estate 2 Cabinetry Concepts & Surface Solutions 51 Carpenter & Main 49 Carpet King & Tile 95 Charter Trust Company 17 Clear Choice MD 83 Coldwell Banker Lifestyles 19 Cota & Cota 80 Crossroads Academy 91 Crown Point Cabinetry 9 DHMC Dermatology 77 DRM 97

Jesse’s Steaks, Seafood & Tavern 51 Junction Frame Shop 100 Just Kids Pediatric Dentistry 8 Kendal at Hanover 59 League of NH Craftsmen 50 Ledyard National Bank 61 Lemon Tree Gifts of Hanover 48 LindeMac Real Estate Inside back cover Lou’s Restaurant & Bakery 50 Main Street Kitchens 51

Riverlight Builders 55 Roberts Flowers of Hanover 82 Roger A. Phillips, DMD 34 Rosanna Eubank LLC 38 Snyder Donegan Real Estate 7 Summer Court Dental 29 Tanzi’s Salon in Hanover 48 Terrace Communities 45 The Carriage Shed 15 The Gilded Edge 49 The Lyme Inn 80

Designer Gold 21

Martha Diebold Real Estate Inside front cover

The Quechee Inn at Marshland Farm 70

Donald J. Neely, DMD 67

Molly’s Restaurant & Bar 48

The Skinny Pancake 16

Dorr Mill Store 91

Montshire Museum of Science 45

The Ultimate Bath Store 6

Dowds’ Country Inn & Event Center Back cover

Mountain Valley Treatment Center 101

Timberpeg 97

Mt. Ascutney Hospital 69

Upper Valley Haven 78

NT Ferro Estate & Custom Jewelers 47

Upper Valley Oral Surgery 39

Nathan Weschler 99

Valley Floors 25

Dutille’s Jewelry Design Studio 57 Enhance Health 89 Estes & Gallup 33

Nature Calls 11

Village Pizza and Grill 99

Four Seasons Sotheby’s International Realty 5

Noodle Station 55

WISE 83

G.R. Porter & Sons 79

Northcape Design Build 60

Wells Fargo Advisors 1

Game Set Mat 49

Northern Motorsport LTD 89

We’re Makin’ Waves 50 & 98

Gilberte Interiors 35

Norwich Regional Animal Hospital 34

William Smith Auctioneers 98

Hanover Chamber of Commerce 38

Norwich Wines & Spirits 79

Woodstock Inn & Resort 96

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

W I N T E R 2 0 1 7 / 2 0 1 8 • H E R E I N H A N OV E R

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H A N OV E R TA L K S BY

Mike Morin Dr. Joe Corriveau, US Army Cold Regions Research and Engineering Laboratory Director, discusses light detection and ranging projects in the Arctic and subarctic with US Army Corps of Engineers Remote Sensing/GIS Center Director Dave Finnegan. Dave explained details of a specialized remote monitoring station designed, fabricated, and tested at CRREL for use at Hubbard Glacier, Alaska. CRREL and the Corps of Engineers collaborated with the US Forest Service and the state of Alaska to produce the system, which provides near real-time monitoring of the glacier’s terminus position and replaces an existing station operating since 2006.

A visit with

Joseph L. Corriveau

Director of Cold Regions Research and Engineering Laboratory (CRREL) Your distinguished career has taken you to many government research positions. Which challenges excite you most about becoming the director of CRREL? For years I have admired CRREL as a national resource for cold-regions science and engineering. Indeed, CRREL is the only federal laboratory that focuses on Arctic and cold-regions’ research and engineering challenges. And the laboratory is internationally recognized as a center of excellence for coldregions’ science and engineering. As described in our nation’s recently released Arctic Research Plan, the Arctic environment is undergoing rapid transitions that have implications for marine and terrestrial ecosystems, economic development, and national security. I believe that CRREL will play a critical role in our nation’s efforts to understand and provide solutions for challenges that arise from the changing Arctic environment.

What are a couple of real-world applications resulting from CRREL research projects? CRREL has a rich history of scientific and engineering achievements. A good historical example is the development and implementation of ice-core drilling technology to obtain glacial core samples. During the 1960s, the CRREL team used this technology in Greenland to obtain a 4,550-foot-long glacial core sample that represented 120,000 years of climate history. A half-century later, CRREL continues to provide scientific and engineering solutions for cold-region challenges. Earlier this year, for example, CRREL provided critical support to the National Science Foundation’s Antarctic Program with the novel design and construction on compacted snow of the Phoenix runway in Antarctica that can support C-17 heavytransport aircraft.

Help us understand CRREL’s mission in layman’s terms. Broadly speaking, through the integrated efforts of a diverse team of scientists, engineers, and technicians, our mission is to make the world safer and better. On any given day, much of the team is focused on solving scientific and engineering challenges in cold and complex environments, but we leverage our core competencies to provide solutions for a variety of other national security and civil works challenges as well. For example, we provide expertise ranging from support to the National Wetland Plant List program to managing the National Levee Database for the Levee Safety Program.

Now that you’ve returned to New England, which outdoor cold-climate activities do you enjoy in your downtime? I am actually a native of New Hampshire and grew up enjoying skiing, skating, and ice fishing. I live less than a mile from Mount Sunapee, so I’ll be hitting the slopes, no doubt. Meanwhile, I have been enjoying hiking in local areas such as Mink Brook in Hanover and the PhilbrickCricenti Bog in New London. I also got up to the White Mountains this summer and hiked the Franconia Ridge Loop with my family. It is wonderful to be back in New Hampshire. H

CRREL is one of seven laboratories that make up the Engineer Research and Development Center of the US Army Corps of Engineers. www.erdc.usace. army.mil/crrel. 104

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