Here in Hanover - Winter 2018

HERE IN HANOVER

HANOVER here in

WINTER 2018/2019

VOLUME 23, NO.4

$4.95

and neighboring communities

WINTER 2018/2019

SNEAK PEEK! DISCOVER THE NEW HOOD MUSEUM OF ART

STILL GOING STRONG DARTMOUTH SKIWAY & THE FORD SAYRE MEMORIAL SKI COUNCIL

PARTY TIME CROSTINI & WINE PAIRINGS

CONTENTS

page

52

Features 40 Fast Friends

Ford Sayre Memorial Ski Council and the Dartmouth Skiway help local kids reach their skiing potentia l.

by Lisa Ballard

New Hood Museum 52 The of Art

74 Easy-to-Make Crostini

Preserving the past, shaping the future.

by Mary Gow

For

a little bite of delicious.

by Susan Nye

About the cover: A Canada jay, or gray jay, perches on a spruce tree on Mount Pierce in New Hampshire’s Presidential Range. Photo by Scott Orr. For more information, see page 27.

This page: Envisioning the new lobby area of the Hood Museum of Art at Dartmouth College. Rendering by MARCH.

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

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

79 Living Well

30 Best Friends

86 Happenings

34 Community

95 Advertisers Index 96 Hanover Talks

by Cassie Horner

Tips, news & furry facts.

Christmas Revels.

36 Good Cheer

Top gift ideas from Main Street Kitchens.

You are when you eat.

by Katherine P. Cox

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

A calendar of events.

A chat with Michael Redmond, executive director at Upper Valley Haven.

by Mike Morin

62 Seasonal Views

Make the holidays greener.

68 Dining Out

A pizzeria with heart.

by Linda A. Ditch

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

www.hereinhanover.com Publishers

Bob Frisch Cheryl Frisch Executive Editor

Deborah Thompson Associate Editor

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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 Š2018/2019. 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

Cherished Traditions

With winter’s chill and the holidays upon us, we look forward to celebrating this beautiful season with friends and family.

We observe the traditions of our parents P HOTO BY I A N R AYM O N D

and grandparents as we, in turn, pass them on to our children and grandchildren. As a grandmother myself, I find it comforting to see my two sons celebrating the holidays with my grandsons in the same ways we enjoyed the season when they were growing

up. The cycle of life continues, and I couldn’t be more pleased.

Besides celebrating the season with delicious recipes, wine pairings, tips for an environmentally friendly holiday, and gift ideas in this issue, we are very happy to unveil the new Hood Museum of Art (page 52). The renovations are finally complete, and as we eagerly await the reopening of this iconic local attraction on January 26, 2019, you can treat yourself to a sneak peek now, thanks to the hard work and cooperation of Hood staff.

In the great outdoors, we’re visiting Dartmouth Skiway with Lisa Ballard (page 40). The Skiway has a long and fascinating history, as does the Ford Sayre Memorial Ski Council, which has fostered many great skiers in the past and continues to groom kids to be the outstanding skiers of tomorrow.

The staff and I wish you a blessed holiday season, surrounded by your best-loved traditions and all the people you love most. Enjoy!

Deborah Thompson Executive Editor dthompson@mountainviewpublishing.com

LIKE US www.mountainviewpublishing.com/facebook

WINTER 2018/2019 • HERE IN HANOVER

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C O N T R I B U TO R S

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

An accomplished writer and photographer, she contributes regularly to over 25 regional and national magazines on various backcountry, adventure travel, nature, and wildlife topics. She has written seven books, including Best Hikes with Dogs: New Hampshire and Vermont, Hiking the Green Mountains, and Hiking the White Mountains. To see more of her photos, visit her website, www.LisaBallardOutdoors.com.

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

MARY GOW, WRITER Mary holds the middle place in a family with three generations of women writers. An arts correspondent for the Times Argus, she also writes regularly for regional magazines and is the author of history of science books for middle school students. She lives in Warren, Vermont.

CHANTELLE NEILY, PHOTOGRAPHER Chantelle grew up in rural Vermont; at a young age she was introduced to photography and was immediately drawn to the excitement, challenge, and opportunities that each new photograph presented. After receiving a BFA in Photography from Sage College of Albany and a Certificate in Professional Photography from Hallmark Institute of Photography, she moved back to the Upper Valley and started CPerry Photography.

SUSAN NYE, WRITER MIKE MORIN, WRITER Mike has written a book about the everyday, hardworking men and women who became accidental local celebrities from their many TV appearances on candlepin bowling shows. Lunch with Tommy and Stasia: TV’s Golden Age of Candlepin Bowling was released this fall, published by Hobblebush Books of Brookline, New Hampshire.

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

A corporate dropout, Susan left a 20-year career in international sales and marketing for the fun, flexibility, and fear of self-employment. She is a writer, speaker, entrepreneur, and cook. Susan’s work appears in magazines and newspapers throughout New England. Her favorite topics include family, food, and small business. When she’s not writing or cooking, Susan is skiing and snowshoeing near her New Hampshire home.

VISIT US ONLINE @

HERE IN HANOVER

HANOVER here in

WINTER 2018/2019

VOLUME 23, NO.4

$4.95

and neighboring communities

WINTER 2018/2019

SNEAK PEEK! DISCOVER THE NEW HOOD MUSEUM OF ART

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.

STILL GOING STRONG DARTMOUTH SKIWAY & THE FORD SAYRE MEMORIAL SKI COUNCIL

Never Stop Learning

PARTY TIME CROSTINI & WINE PAIRINGS

Check out the offerings of the Osher Lifelong Learning Institute at Dartmouth.

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

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

CLICK ON hereinhanover.com

AMBROSE CUSTOM BUILDERS, INC.

LOCABLE

ANNEMARIE SCHMIDT EUROPEAN FACE

MAIN STREET KITCHENS

AND BODY STUDIO

MARTHA E. DIEBOLD REAL ESTATE

ARTISTREE/PURPLE CRAYON PRODUCTIONS

MASCOMA BANK

BENJAMIN F. EDWARDS & CO.

MAVEN

BENTLEYS

MB PRO LANDSCAPE

BLOOD’S CATERING & PARTY RENTALS

MORNINGSIDE ADVENTURE FLIGHT PARK

BOYNTON CONSTRUCTION, INC.

MOUNTAIN VALLEY TREATMENT CENTER

BRAESIDE LODGING

NATURE CALLS

BROWN’S AUTO & MARINE

NEELY ORTHODONTICS

CALDWELL LAW

NEW LONDON INN & COACH HOUSE

CARPET KING & TILE

RESTAURANT

DATAMANN

NEXT STEP CONSULTING SERVICES

DAVID ANDERSON HILL, INC.

NORTHCAPE DESIGN BUILD

db LANDSCAPING

NORTHERN MOTORSPORT LTD

DEAD RIVER COMPANY

NORTHERN STAGE PRODUCTIONS

DORR MILL STORE

PERAZA DERMATOLOGY GROUP

DOWDS’ COUNTRY INN

QUALITY INN QUECHEE

DOWDS’ INN EVENTS CENTER

RELAX & CO.

ELITE CLEANING

RENEWAL BY ANDERSON OF VT

ENGEL & VOELKERS, WOODSTOCK

RICHARD ELECTRIC

ENNIS CONSTRUCTION

RIVER ROAD VETERINARY

EVERGREEN RECYCLING

RODD ROOFING

EXPECTATIONS SALON & SPA

ROGER A. PHILLIPS, D.M.D.

FOUR SEASONS SOTHEBY’S

THE FARMER’S TABLE CAFE

INTERNATIONAL REALTY GILBERTE INTERIORS GUARALDI AGENCY HANOVER COUNTRY CLUB

THE GRANITE GROUP, THE ULTIMATE BATH STORE THE HANOVER INN AT DARTMOUTH COLLEGE

HANOVER EYECARE

THE WOODSTOCKER B&B

HAZEN HILL CONSTRUCTION

THE WOODSTOCK INN & RESORT

JEFF WILMOT PAINTING &

TUCKERBOX

WALLPAPERING, INC.

VERMOD HOMES

JUNCTION FRAME SHOP

WHITE RIVER FAMILY EYECARE

LATHAM HOUSE TAVERN

WOODSTOCK AREA CHAMBER

LAVALLEY BUILDING SUPPLY

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 2018/2019 • HERE IN HANOVER

23

A RO U N D & A B O U T

BY

Cassie Horner

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

HOMETOWN FESTIVITIES

Celebrate the Holidays

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he spirit of the season comes to life in Hanover during the annual Celebrate the Season festivities organized by the Hanover Area Chamber of Commerce. The event begins this year on Friday, December 7.

“Once again, the Hanover Area Chamber of Commerce is coordinating the annual Celebrate the Season Holiday Stroll in downtown Hanover,” says Tracy Hutchins, president/CEO. “We are excited to

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make this year’s event larger and more fun for families of all ages. Our downtown merchants have terrific deals and new activities for all age groups. We hope everyone will make Celebrate the Season part of their holiday festivities.”

There will be free horse-drawn wagon rides, and downtown stores will be open with refreshments, crafts, discounts, and raffles. New this year is an interactive photo booth at Four Seasons Sotheby’s

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

International Realty on Main Street from 4 to 8pm on Friday.

There’s even more fun in store for the kids. Santa will visit the Norwich Inn from 3:30 to 5pm. The League of New Hampshire Craftsmen invites children to make a holiday ornament. Children are also invited to Designer Gold to take part in a new beading project from 4 to 7pm.

Santa and Mrs. Claus will also be visiting Mascoma Bank from 5:30 to 8pm, and both the young and the

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7 1 Santa and Mrs. Claus arrive in Norwich.

2 The Chordsmen entertain shoppers.

3 Designer Gold will host a beading project.

4 Friends celebrate the season at Four Seasons Sotheby's. 5 Holiday music at Six South Hotel.

6 All ages enjoy cookies and hot cocoa from Lou's. 7 Cookie decorating at Lou's.

8 Downtown shoppers can enjoy horse-drawn wagon rides.

young at heart will enjoy the display of characters ranging from toy soldiers and the Grinch to Frosty and Rudolph. Speaking of the famous reindeer, he’ll take the lead role in the free movie, Rudolph the RedNosed Reindeer, at the Nugget Theater. The Hanover Inn will provide its annual display of model trains as well as a gingerbread display.

The festivities continue on Saturday, December 8. David’s House offers a holiday breakfast with carols

sung by the Lebanon High School Choir, and Santa and his elves will be on hand!

From 9am to 3pm, the Hanover Garden Club will hold its annual Holiday Sale at the RWB Community Center.

The proceeds are dedicated to planting summer gardens in Hanover.

For the scavenger hunt, find the snowflake at participating businesses and record the letter on each snowflake on the entry form. The prize is a giant stocking filled with items from partici-

pating stores. Last year’s stocking was worth over $1,000. There will also be a cookie walk on Saturday, December 8, from 2 to 4pm, where people buy empty boxes and wander around the downtown area filling them up with treats. All of this and more is planned for Celebrate the Season. H

For more information and a list of events, visit hanoverchamber.org/celebrate.

WINTER 2018/2019 • HERE IN HANOVER

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A RO U N D & A B O U T

A GIFT TO THE COMMUNITY

St. Barnabas Church Celebrates Its Centennial

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n 1918, the construction of St. Barnabas Episcopal Church in Norwich was completed after a fire destroyed its predecessor on February 19, 1917. This year, 2018, the church observed 100 years in the community, but the history of Norwich and the Episcopal Church dates back even farther.

In Hanover in the 1830s, the Congregational Church was the bastion of Dartmouth College, and Episcopalians from the college started meeting in Norwich. The Norwich church developed strong ties to Norwich University, which was located there in its early history.

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“The priest was Rector Edward Bourns, and Norwich became known as an Episcopal outpost,” says Jon Felde of St. Barnabas. Residents of Hanover crossed the river to attend church in Norwich. That changed dramatically when, in 1876, St. Thomas Episcopal was consecrated in Hanover.

“It was a tremendous gift to the community of Hanover, but it had the effect of depleting the congregation in Norwich because Hanover residents now had their own church,” says Jon. Dartmouth College sent students to Norwich to help support the small church, and three of those students became Episcopal bishops.

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

St. Barnabas and St. Thomas were sharing a minister in 1917 when St. Barnabas burned. Plans for the new church were designed by renowned church architect Hobart Upjohn, who later designed the United Church of Christ in Hanover. He was the third architect in his family, and his grandfather had designed Trinity Church Wall Street in New York City. The links to Hanover include the fact that St. Barnabas was built by TrumbullNelson (founded in 1917) as one of the company’s first public construction projects.

“In preparation for the centennial, we put a lot into beautifying the

From far left: Clockwise from left: St. Barnabas Episcopal Church, Norwich, built in 1918. (Inset) G.R. Porter Construction installs the new cross.

After his talk, David Macaulay offered artistic insights to individuals. Here he observes with Jonah and Meredith Felde.

The sanctuary of St. Barnabas. The 1883 Steere & Turner tracker-action organ, which was installed in 1980. Rachel Clark, Denise Clark, and Ira Clark enjoyed the opportunity to sketch the church.

church. We painted the exterior and added a new banister and new lighting at the entrance to dress up the church,” Jon says. A big item was replacing the wooden cross that had been ripped off during Tropical Storm Irene in 2011. It was repaired

by Appalachian Trail hiker David Hailey and put in place atop the bell tower with the help of the Norwich Fire Department and G.R. Porter Construction.

Another highlight of the centennial involved collaboration with the Norwich Trails Committee and the Upper Valley Trails Alliance to reopen the trailhead located on St.

Barnabas, allowing access from there to the Milton Frye Nature Area. St. Barnabas is a Trail Angel, offering a night of shelter to hikers on the Appalachian Trail.

Part of the celebration featured David Macaulay, author of the wellknown The Way Things Work, who discussed the need for careful observation in identifying and drawing the elements of the church that contribute to the design.

“The church is a simple, elegant design,” Jon says. “The 2018 celebration is focused on sacred space, how we observe it, and how we contribute to the community.” H

WINTER 2018/2019 • HERE IN HANOVER

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A RO U N D & A B O U T

LOCAL FUN

Pickleball at Hanover Parks & Rec

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ith a name like pickleball, who can help being intrigued by this sport? A blend of tennis, badminton, and ping pong, pickleball was added to the roster of activities at the Richard W. Black Community Center (known as the RWB) this past year. To build a following, the court is open twice weekly free of charge.

“It’s one of the fastest-growing sports and activities for older adults,” says John Sherman, director of Hanover Parks & Recreation. “The nice thing about it is it incorporates the fun of tennis but slows it down so it’s more approachable. People who have never played tennis can jump right in and have fun, developing their skills to the level they want. It is very easy to get involved in it.”

Pickleball features large wooden paddles and a Wiffle-type ball. The court is half the size of a tennis court, and the net is lower. These elements slow the game down compared to tennis but still offer an opportunity to keep moving. The sport was developed one summer

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in 1965 by friends in Bainbridge, Washington, when their kids were bored. They tried to set up a badminton game but had no shuttlecock. Improvisation followed improvisation, and pickleball was born. It has grown steadily in popularity and is now governed by the International Federation of Pickleball.

John Sherman learned about pickleball from a friend who was director of the Maine Senior Games. He transported the idea to Hanover when the community center floor was redone, and there was an opportunity to create a pickleball court where a group of locals plays regularly.

For novices, instruction is offered by staff. Pickleball can be played as singles or doubles.

Pickleball is offered at the RWB Community Center on Wednesdays from 8:45am to 9:45am and on Fridays from 10am to 1pm. Bring non-outdoor shoes; all other materials are supplied. Drop in—no registration is required for this free activity. H

COVER BIRD

A Canada jay, or gray jay, perches on a spruce tree on Mount Pierce in New Hampshire’s Presidential Range.

Photo by Scott Orr.

Although you may not see this handsome fellow in Hanover, driving just an hour north ups your chances of catching a glimpse.

According to Dan Lambert, assistant director at the Center for Northern Woodlands Education in Lyme, the Canada jay is a yearround resident of parts of Vermont (including Essex County) and New Hampshire (including Coos County and upper elevations of the White Mountains region).

COOL FACTS In 2018, the American Ornithological Society voted to change the common name of the gray jay to Canada jay.

The Canada jay stores large quantities of food for later use. It uses sticky saliva to glue small food items to tree branches above the height of the eventual snow line.

The Canada jay nests during late winter, incubating its eggs in temperatures that may drop below minus 20°F. Paleontologists have recovered the fragmented fossils of two Canada jays from the late Pleistocene (about 18,000 years ago), along with other boreal birds and mammals, at a cave in central Tennessee, indicating a much colder climate at that time than now.

A 2.5-ounce Canada jay has to eat 47 calories (technically, kilocalories) per day, compared to a human’s daily diet of 2,000 kilocalories. They take advantage of whatever food they can find. A Canada jay was seen landing on the back of a live moose to eat blood-filled winter ticks. Canada jays may even attack injured larger animals.

The Canada jay has incredibly thick, fluffy plumage that it puffs up in cold weather, enveloping its legs and feet. Even its nostrils are covered with feathers.

Cool Facts from: www.allaboutbirds.org/guide/Canada_Jay/overview

WINTER 2018/2019 • HERE IN HANOVER

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BEST FRIENDS TIPS, NEWS & FURRY FACTS

What's in Santa's Sack?

Cat Castle This elaborate cat condo will keep your feline friends happy and active with a sisal post, comfy places to relax, and its own tetherball.

It’s big enough for a few frisky felines!

Polly Want a Present?

Doctors Foster and Smith have everything your feathered friends have on their holiday wish list. Quality treats for all kinds of pet birds, as well as fun, interactive toys, will entertain the whole family. Check them out at www.drsfostersmith.com.

Good “Chews”!

A great boon for any dog with a sensitive tummy is Earth Animal’s no-hide chews.

These healthier alternatives to rawhide come in salmon, chicken, venison, and other flavors. They’re also available in various sizes and shapes. Long-lasting, easy-to-digest chews are made from quality ingredients sourced in the US. And they’re very nice doggy stocking stuffers.

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

GoDog Toys Got a serious “chewinator” in the house?

GoDog toys feature an exclusive Chew Guard technology designed to prevent rips and tears in the fabric. These goodquality dog toys come in multiple styles and colors you and your dog will love.

All GoDog toys contain less than half the stuffing of a standard plush toy.

Choose from monkeys, hippos, chickens, dinos, and more. These can be destroyed if a dog really means business, but they’ll last longer than most “stuffies.”

Kit-Tea Cat Tea Infuser

For the Tea and Cat Lover in Your Life How about a Kit-Tea Cat Tea Infuser—the cutest teapot in a teacup! This infuser is an adorable cat mug and tea-brewer in one. And brewing a cup of tea has never been easier or cuter! This two-in-one mug features a removable tea strainer in the shape of a friendly fish, ideal for brewing loose-leaf tea or tea bags. Insert your favorite tea leaves or tea bag in the little fish strainer, add hot water, and enjoy! The strainer is easily removable so you’ll always have the perfect brew strength.

Smart Canines?

Does your best friend have such a large auditory vocabulary that you sometimes wonder if your dog really is smarter than your neighbor’s honor student? According to HealthDay News, Emory University researchers have some answers for you.

In a dozen-dog study of how dogs process words, the researchers revealed that there is not much evidence to support owners’ beliefs that their dogs know what “cookie” and “walkies” mean.

Various breeds and their owners took part in the study where dogs were trained by their owners for months to retrieve two

different objects when told their names‚ “Monkey” and “Piggy”; one was a soft toy, the other hard.

The dogs got brain scans while owners first presented the toys and then said the name of each toy. Then, owners held up new objects but said nonsense words.

The dogs’ brains showed greater activity in the auditory regions when they heard the new nonsense words than when owners said Monkey or Piggy, the words they were trained to recognize.

Researchers expected that dogs’ brains would show that, neurally, the dogs discriminated between words they knew

and those they didn’t. The lead author of the study noted that the results contrasted to human research that’s shown that people usually have greater neural activity for words they know than those they don’t.

Researchers suggested that, maybe because dogs want to please their humans, they try to understand new words, and that results in neural activity. Bottom line, dogs seem to have a basic ability to recognize words they’ve been taught and those that are new, but they also rely on cues like looks, gestures, and expressions of emotion from their humans.

WINTER 2018/2019 • HERE IN HANOVER 31

BEST FRIENDS

Who’s to Say? A few years ago, the city council of Monza, Italy, barred pet owners from keeping goldfish in curved bowls . . . saying that it is cruel to keep a fish in a bowl with curved sides because, gazing out, the fish would have a distorted view of reality. But how do we know we have the true, undistorted picture of reality?

—Stephen Hawking

DID YOU KNOW?

Contrary to popular belief that cats can see perfectly in complete darkness, this is one superpower they don’t possess. However, they need only a one-sixth of the amount of light that we do, making their night vision far superior to ours.

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

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

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WINTER 2018/2019 • HERE IN HANOVER

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COMMUNITY PHOTOS BY

Roger Ide, COURTESY OF Revels, Inc.

Christmas Revels A celebration of history, culture, and community Christmas Revels returns to Spaulding Auditorium this December for “A Venetian Celebration of the Winter Solstice.” The story is about a ragtag troupe of traveling comedians who hope to perform in the city’s Christmas festival but find their way blocked by the disapproving magistrate of the republic.

The set and costumes are colorful and ornate, evoking the beauty of Renaissance Venice. And the music and dance! Monteverdi, Banchieri, Vecchi, Gastoldi, and more are featured, plus folk songs and dances from regions along the Po River in Northern Italy and beyond. It’s a boisterous blend of high and low, art and folk, and timeless Revels favorites: rousing carol sing-alongs, dancing in the aisles, children’s singing games, and the eerily hypnotic Abbots Bromley horn dance.

As always, the Christmas Revels team includes a broad representation of the Upper Valley. The 62 performers come from 23 local towns, with just over half under the age of 18, giving young and old, including eight parent–child combinations, a chance to collaborate and create together.

Looking Back—and Ahead The first local performance of Christmas Revels was at Dartmouth College’s Webster Hall in 1975.

The show found a new home a year later, this time in Spaulding Auditorium at Dartmouth’s Hopkins Center for the Arts. These shows established what has become a cherished annual tradition of Revels North, bringing the community together during the holidays to celebrate life’s pattern of one season ending and another beginning.

This year, the celebration comes with a poignant twist, as Christmas Revels will be moving to a different venue in 2019. The ending of the season at the Hopkins Center, a tenure that spanned an astonishing 43 years, will lead to the beginning of another season in a new home. H

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

OPPOSITE

Since 1975, Revels North’s annual Christmas Revels performances in Hanover have showcased the traditional songs and dance of cultures from across the globe, brought to life by a multigenerational cast of community members and distinguished guest artists.

This year’s production is set in Venice, Italy, during the Renaissance.

THIS PAGE

“A Venetian Celebration of the Winter Solstice” includes the comic tale of an overwhelmed doge, a disapproving magistrate, and a ragtag troupe of traveling comedians.

2018 Performance Schedule Thursday, December 13 – 6pm (all children’s tickets only $8!)

Friday, December 14 – 7pm Saturday, December 15 – 1pm Saturday, December 15 – 5pm Sunday, December 16, – 1pm Sunday, December 16 – 5pm Tickets are available at the Hopkins Center Box Office. Call (603) 646-2422 or purchase online at hop.dartmouth .edu/online/christmas-revels-2018.

WINTER 2018/2019 • HERE IN HANOVER

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GOOD CHEER

TOP GIFT IDEAS FROM

MAIN STREET

KITCHENS SEARCHING FOR THE PERFECT GIFT FOR EVERYONE ON YOUR HOLIDAY LIST? Look no further than Main Street Kitchens in Hanover, where owners David and Kaitlyn Barrette have stocked their store with beautiful, practical, unique items anyone would love to receive.

Riedel Mamba decanter

Thymes Fraiser Fir holiday collection 36

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Shun Classic Knife Block Set

Fortessa Cocktail Smoking Cloche Staub cookware

Swissmar fondue set

Mount Mansfield maple syrup WINTER 2018/2019 • HERE IN HANOVER

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GOOD CHEER

Breville Nespresso Creatista Plus Espresso Machine

Vitamix blender Vance Kitira candles

Main Street Kitchens 24 South Main Street Hanover, NH (603) 643-9100 main-street-kitchens.com 38

Woodland Trees doormats from Tag

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

Custom Bliss cutting boards, handmade in New Hampshire

PPD mugs, napkins, and accessories WINTER 2018/2019 • HERE IN HANOVER

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FORD SAYRE MEMORIAL SKI COUNCIL AND THE DARTMOUTH SKIWAY HELP LOCAL KIDS REACH THEIR SKIING POTENTIAL

FAST FRIENDS 40

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STORY BY

Lisa Ballard

PHOTOS COURTESY OF FORD SAYRE MEMORIAL SKI COUNCIL AND THE DARTMOUTH SKIWAY

LEFT

A group of independent young skiers approaches the Winslow quad chair from Pass Fail Trail.

ABOVE

Skiers ride the Holt’s Ledge double chair.

R

iding the chairlift at the Dartmouth Skiway, it’s a skier’s nature to watch everyone on the slopes below you. It’s impossible to

ignore the caliber of the school-aged skiers. They are faster than average, etching perfect arcs in the snow or whacking the gates on a course. The Skiway is home to the Dartmouth Ski Team, but the team shares the hill with a younger, enthusiastic group—the members of the Ford K. Sayre Memorial Ski Council.

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DARTMOUTH SKIWAY BY THE NUMBERS 1.25 4 30 35 70 70 104

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Length of Papoose, the longest trail, in miles Number of lifts Number of trails: 25% beginner, 50% intermediate, 25% expert Number of instructors on the Skiway staff Number of paid and volunteer ski patrollers Percent of terrain with machine-made snow Skiable acres

285 305 968 1,943 1957 3,300 16,000

Cost of a season’s pass for kids, ages 6 to 12, in dollars Cost of a season’s pass for teens, ages 13 to 18, in dollars Vertical drop, in feet Summit elevation, in feet Year the Dartmouth Skiway opened Uphill skier capacity per hour Size of the McLane Family Lodge, the ski area’s day lodge, in square feet

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OPPOSITE

WHO WAS FORD SAYRE? In 1936, Ford Sayre, a Dartmouth student from Glen Ridge, New Jersey, learned to ski at the college long before the Dartmouth Skiway opened. He fell in love with the sport. During the Great Depression, he worked at the Hanover Inn where he got the idea to teach ski lessons with his wife Peggy to the children of guests. At the same time, Ford also wanted to help local children who couldn’t afford the gear learn to ski by setting up a ski school at a hill in Hanover Center.

Sadly, during World War II, Ford Sayre died in a plane crash while serving in the Army Air Corps. After the war, Peggy Sayre and other locals established the Ford K. Sayre Memorial Ski School. Hundreds of children participated. Then, in 1950, a number of other youth ski groups in the Upper Valley merged under the Ford Sayre umbrella to form the ski council that continues today.

FORD SAYRE PROGRAMS TODAY This winter, Ford Sayre has about 550 kids in its various programs. Of those, 250 are alpine racers from grade school to high school, a hundred are recreational skiers who spend Wednesday afternoons in a learn-toski program, and the rest are freestylers, cross-country skiers, and jumpers. Regardless of whether a kid is trying to figure out a basic pole plant or qualify for the US Ski Team, Ford Sayre is the go-to ski club in the Hanover area to become a better skier.

The program has a long track record of placing its alums on college teams and on the US Ski Team.

Olympic gold medalists Mikaela Shiffrin and Hannah Kearney were in Ford Sayre when they were young.

Another Olympian, Ralph Miller, a Dartmouth standout in the 1950s and the first person to break the 100-mile-an-hour barrier on skis, was in Ford Sayre, as were jumpers Jeff and Chris Hastings and Nordic stars Dorcas Wonsavage and Joe, Jim, and Mike Holland.

Dorcas Wonsavage and Mike Holland coach at Oak Hill every week, training the next generation of Nordic skiers and jumpers. The credentials of its alpine coaches are just as impressive, a who’s who of collegiate All-Americans and former US Ski Teamers living in the Upper Valley due to a Dartmouth connection, a job at one of the ski companies located in Lebanon, or because they grew up in the Upper Valley and are now raising a family here.

Clockwise from top left: Skiway visionary Howard P. Chivers, Dartmouth ’39. Slalom racing on Holt’s Ledge.

Undated photo. The Holt’s Ledge Poma lift, circa 1960.

Dartmouth Skiway by the numbers.

The Skiway has always been a family friendly place to ski. The Duer family enjoys a day on the slopes, circa 1958–1960.

Historical photos courtesy of Dartmouth College Library.

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From top: A very young skier masters the magic carpet in the Skiway’s beginner area. Youth skiers take on the challenge of moguls.

Smiles and skiing

are a natural combi na

tion at the Skiway

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IT TAKES AN ARMY In addition to Ford Sayre’s 40 paid coaches and 175-plus volunteers (mostly parents), the Dartmouth Skiway contributes extensive resources to ensure that its slopes are ready for Ford Sayre’s training and racing programs. “We’re not just here for college-affiliated skiers,” says Doug Holler, director of the Dartmouth Skiway. “We welcome skiers and riders from all over the Upper Valley and beyond, anyone who wants to come.”

Doug characterizes the Skiway as more “racing amorous” than most other ski areas. It puts up over two miles of safety netting along its two race trails, Worden’s and Thomas.

Unlike other ski areas, which put up and take down their nets, the Skiway leaves theirs up to allow ongoing protection on these two training venues, which are used five to seven days a week during the winter.

When Ford Sayre hosts an event, the Skiway makes sure the snow on the hill is groomed and ready, the timing is in place, and the communications system is wired, which isn’t as straightforward as it sounds.

Worden’s alone has several start and finish lines to accommodate different ages and ability levels, all of which need timing and communications.

For this winter, the Skiway has added 4,000 feet of speaker wire and 3,800 feet of timing wire, among a number of improvements that the average skier won’t notice but that allow the ski area to maintain its excellent skiing and racing facilities.

And if 10 inches of snow falls the night before a race, the Skiway makes the mammoth effort to push it off the race hill. “It’s tough as a ski area manager to take snow off a hill, but it’s necessary to hold an event,” says Doug. “It can be a long push.

It’s a quarter-mile to Green Pastures, which is the closest trail to Worden’s. . . . But we have a reputation as a race venue. It’s a tradition here.”

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“Ford Sayre is different from other ski clubs in New Hampshire and Vermont,” says Michael Holmes, chair of the board and father to four alpine racers. “We’re a bunch of locals. Our kids see each other on the soccer team, in math class, and on Main Street, as compared to kids with second homes at ski areas who just see each other on weekends during the winter. We live in an athletically minded community. It rubs off. We’re also blessed with a wonderful coaching staff, most of whom are parents of the kids in the program and who are also former World Cup or Olympic skiers. The average Ford Sayre parent is not your average parent.”

DARTMOUTH SKIWAY ADVANTAGE Having the Dartmouth Skiway in Ford Sayre’s backyard is also a big factor in the success of its alpine programs, allowing its junior racers to practice not only on weekends but also midweek. “We live where we ski,” says Michael.

“We’re at the Skiway as soon as it opens, usually by early December. We love skiing there! We ski other places too, but it’s a pleasure to have our own mountain where we can park next to the lifts and the lodge.”

The fact that the Dartmouth Ski Team trains and races at the Skiway is another advantage. The Dartmouth skiers are exceptional role models for the Ford Sayre kids, who can watch them up close and sometimes ride the lifts

OPPOSITE

From top: Snowboarders on Worden’s Schuss. The Skiway welcomes both skiers and riders. Skiers start young at the Skiway: A parent coaches her child in the beginner area.

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Skiway Snowsports School Director and Upper Valley native Sean Norton enjoys the slopes at the Skiway. Sean grew up skiing here and raced for Thetford Academy. He began teaching snowsports at the Skiway in 2008.

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together. Many of the Big Green’s team members are either just off or bound for the US Ski Team. Michael likens watching the Dartmouth team train to watching the World Cup at Killington but in a more casual environment.

AFFORDABLE SKIING If Ford Sayre the man were still alive, he would be happy that his namesake ski council is still providing less expensive skiing opportunities for local kids, especially for kids in Lyme, who ski free at the Skiway, and employees of Dartmouth College and the Dartmouth-Hitchcock Medical Center, who get discounted tickets.

Even without a Lyme or Dartmouth affiliation, Ford Sayre’s programs are less expensive than similar programs at larger ski areas. What’s more, the council has awarded an average of $13,500 each year in scholarships over the last three years.

Ford would also be pleased to know that one of the ski council’s overarching goals is to develop a lifelong love of snowsports among the kids who participate in its programs. The Dartmouth Skiway is certainly part of that. “The Skiway is small enough that even the youngest kids can ski confidently without their parents,” says Michael. “They learn to explore the whole mountain. It gives them the illusion of independence, which is so thrilling to young kids.” Ford Sayre and the Dartmouth Skiway— it’s a partnership with the Hanover community at its heart. H

FOR MORE INFO Dartmouth Skiway skiway.dartmouth.edu Ford Sayre Memorial Ski Council fordsayre.org

ONLINE EXTRA

Find information on Ford Sayre Ski Programs and more photos online at www.hereinhanover.com.

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SPECIAL ADVERTISING SECTION

Wondrous Winter

Shop,Dine & Explore the Historic Hanover Area

Matt Brown Fine Art

The MBFA gallery features artwork by residents of Lyme, New Hampshire, and Thetford, Vermont, and includes paintings, woodblock prints, ceramics, books, photographs, jewelry, cards, woodcrafts, and fi ber arts. Come in to browse and enjoy an espresso and free Wi-Fi while you visit. Our 2018 Holiday Show features three-dimensional work by gallery artists in fi ber, clay, wood, and metal: wall hangings, ceramics (both sculptural and functional), jewelry, and work that celebrates the holidays—treasures to see, hold, and share at this time of year. Our 2018 Holiday Show opens with an afternoon party Sunday, December 9, 2 to 5pm, and runs through Saturday, January 4.

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

TopChoice Please come visit us at Top Choice Salon! As our guest, you’ll feel welcomed instantly by our amazing team of professionals who strive to make your visit with us the best it can be.

We will pair you with a professional who will meet your hair needs to a T. And be sure to take advantage of our monthly specials. We look forward to your visit!

53 Main Street Hanover, NH (603) 653-0055 www.vagaro.com/topchoicesalonnh Tue–Thu9am–7pm Fri 9am–5pm Sat 9am–3pm 48

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Jesse’s Steaks, Seafood & Tavern Jesse’s Steaks, Seafood & Tavern has been an Upper Valley tradition since 1976. Serving lunch Monday through Saturday beginning at 11:30am featuring a large selection of entrée salads, sandwiches, and original luncheon fare. Dinner service begins at 4pm offering the most extensive salad bar; thick, juicy burgers; hand-cut steaks; and fresh seafood. Two outdoor patios and private dining rooms can accommodate large parties of up to 100 guests for weddings, rehearsals, company gatherings, or just an excuse to have a party. Take advantage of our Happy Hour Monday through Friday from 11:30am to 6pm. Sunday mornings beginning at 10am try our award-winning brunch buffet featuring classic brunch items with a Jesse’s twist.

Route 120 Hanover, NH (603) 643-4111 www.jesses.com

SPECIAL ADVERTISING SECTION

Molly’s Restaurant & Bar The Gilded Edge Visit Us at Our New Location An award-winning custom picture framing shop offering options for every budget, from readymade 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 nine years straight!

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

Molly’s Restaurant & Bar in Hanover has become THE spot for the Dartmouth community and locals alike. Enjoy a wide variety of menu options including thin-crust pizzas, burgers, pasta specialties, steaks, and Molly’s famous Buffalo wings. Opening at 11:30am seven days a week. A chef-inspired seasonal menu brings out the freshest local flavors the Upper Valley has to offer, with an extensive drink menu, unforgettable homemade bread and honey-butter, appetizers, and small plates. Enjoy all that Hanover has to offer. Gift cards 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

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

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SPECIAL ADVERTISING SECTION

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 Chocolate Peppermint Bark, 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; we have 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! Now in Hanover and the PowerHouse Mall!

28 South Main Street (next to Lou’s) Hanover, NH (603) 643-5388 Lemon Tree Gifts of Hanover Open Daily

Carpenter & Main

Maven – Formerly We’re Makin’ Waves

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.

Make time for yourself this holiday season to look and feel your best! Our talented stylists are happy to update your color and replenish your hair with a customizable treatment to add shine and youthfulness to any style. Book with our esthetician to enjoy a pampering facial, body treatment, manicure, or pedicure. For your convenience you can schedule an appointment at salonmaven.com or call (603) 643-1244.

We look forward to seeing you!

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

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34 South Main Street Hanover, NH (603) 643-1244 salonmaven.com Mon–Thu 8:30am–7pm Fri 8:30am–5pm Sat 9am–4:30pm

SPECIAL ADVERTISING SECTION

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 Shop) (603) 643-5384 (CraftStudies) www.hanover.nhcrafts.org Mon–Fri 10am–5:30pm Sat 10am–5pm Sun 11am–3:30pm Oct–Dec

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

9 South Street Hanover, NH (603) 643-9500 www.ramuntospizza.com W IN TER 2018/2019 • HERE IN HANOVER

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THIS PAGE

An installation of contemporary Aboriginal Australian art at the Hood Museum of Art. Photograph © Michael Moran. Courtesy of the Hood Museum of Art, Dartmouth.

ss.

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BY

Mary Gow

PHOTOS COURTESY OF THE HOOD MUSEUM OF ART

THE NEW

HOOD MUSEUM OF ART P R E S E R V I N G T H E PA S T, S H A P I N G T H E F U T U R E

Almost three years ago, the Hood Museum of Art temporarily closed its doors and leapt full speed into a major renovation and expansion. From outside the construction fence, the community has seen the hubbub of site work and building as the Hood has taken shape with a bold new look, more space, and a fresh prominence on the Green. The progress inside is transformative.

In January, those glass front doors open, and the Hood enters a new era as a model teaching museum and extraordinary cultural resource welcoming the public. A soaring atrium, 16 galleries, three state-of-the-art object-study classrooms, and plenty of administrative and storage space equip the structure for inspiring and in-depth engagement with art.

The Hood’s design, a hybrid of new and old, sets a stimulating stage for the more than 65,000 objects in its collections. Inaugural exhibitions drawn entirely from the museum’s collections feature familiar works and exciting new ones and consider a range of compelling themes.

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The first floor of the renovated museum, including installations of contemporary photography, global ancient art, and traditional African art. © Michael Moran.

Courtesy of the Hood Museum of Art, Dartmouth.

“

PHOTO BY ROB STRONG

The new Hood will be a place for active engagement. The art installations and programs will be deeply connected to our everchanging societies and cultures.

”

—John Stomberg, Director of the Hood

A Responsive Museum “The new Hood will be a place for active engagement. The art installations and programs will be deeply connected to our ever-changing societies and cultures,” says John Stomberg, director of the Hood.

“The Hood will continue preserving the past and embracing the present but will also aspire to shape the future by choreographing vital encounters with important works of art. In short, the new Hood will be a responsive museum, committed to the exchange of beliefs and ideas that characterize life today.”

This $50 million expansion and new design were driven by Dartmouth’s pressing need for students and faculty to have greater access to the objects in the Hood’s collections. The collections are used in courses in more than 30 academic departments and in all 54

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TOP RIGHT

Jeffrey Gibson, American / Choctaw / Cherokee, born 1972, WHAT DO YOU WANT? WHEN DO YOU WANT IT?, 2016, driftwood, hardware, recycled wool army blanket, canvas, glass beads, Artist’s owned repurposed painting, artificial sinew, metal jingles, metal studs, nylon fringe, nylon ric rac, high fire glazed ceramic, 92 1/2 x 39 x 64 in. (235 x 99.1 x 162.6 cm). Hood Museum of Art, Dartmouth: Purchased through the Evelyn A. and William B. Jaffe Fund, the Acquisition and Preservation of Native American Art Fund, the Contemporary Art Fund, the William S. Rubin Fund, and the Anonymous Fund #144; 2017.47.

BOTTOM CENTER

El Anatsui, Ghanaian, born 1944, Hovor, 2003, aluminum bottle tops and copper wire, 240 x 216 in. (609.6 x 548.6 cm). Hood Museum of Art, Dartmouth: Purchased through gifts from the Lathrop Fellows; 2005.42.

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TOP LEFT

American art from the Hood’s permanent collection in the new second-floor galleries.

Photograph © Michael Moran, Courtesy of the Hood Museum of Art at Dartmouth.

TOP RIGHT

Cecilia Beaux, American, 1855–1942, Maud DuPuy Darwin, 1889, pastel on warm gray paper laid down on canvas, 19 3/4 x 17 3/4 in. (50.2 x 45.1 cm). Hood Museum of Art, Dartmouth: Gift of Russell and Jack Huber, Class of 1963, in honor of Barbara J. MacAdam, Jonathan L. Cohen Curator of American Art; 2015.73.

BOTTOM

John Stomberg, the Virginia Rice Kelsey 1961s Director of the Hood Museum of Art, installing the new northeast gallery with the museum’s exhibitions and preparations staff. Photo by Alison Palizzolo.

four of Dartmouth’s graduate schools.

Classicists study Greek vases; medical students hone clinical observation skills; economists consider forms of currency; mathematicians, biologists, anthropologists, and scores of other students and faculty turn to and learn from the Hood’s holdings. This direct engagement with objects, the collection itself, and technology for object study have burgeoned since the Hood Museum opened in 1985.

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“

The architecture takes second seat to the art, says John about the Hood’s design.

”

Old Flows with New While the need to expand the museum was clear, how to do it was a challenge. The postmodern Charles Moore–designed Hood Museum is an architectural landmark celebrated for offering unfolding experiences of art. Tod Williams Billie Tsien Architects, selected by Dartmouth for the project, developed a plan to bring a new structure together with the earlier one. The Williams/Tsien design brings the Hood out to East Wheelock Street with a bold and inviting white brick structure, a front door for the arts. The new, L-shaped building wraps around the Moore building. Inside, the two flow together. Exciting and essential new spaces are gained. The Moore galleries (except one) and their signature staircase are meticulously maintained—the building was brought up to current standards, and

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OPPOSITE

Reign of Ashurnasirpal II, The King and Genie: Relief from the Northwest Palace of Ashurnasirpal II at Nimrud, 883–859 BCE, gypsum, 93 x 85 in. (236.2 x 215.9 cm). Hood Museum of Art, Dartmouth: Gift of Sir Henry Rawlinson through Austin H. Wright, Class of 1830; S.856.3.2.

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Thomas Cole, American (born in England), 1801–1848, View on Lake George, 1826, oil on wood panel, 18 1/4 x 24 3/4 in.

(46.4 x 62.9 cm). Hood Museum of Art, Dartmouth: Purchased through a gift from Evelyn A. and William B. Jaffe, Class of 1964H, by exchange; 2017.11.

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efficiency was improved along the way. Total gallery space increases by more than 40 percent, allowing the museum to exhibit roughly 700 pieces at a time, double the previous 350.

The former courtyard is now an airy atrium gallery and event and gathering space.

“The architecture takes second seat to the art,” says John about the Hood’s design. “There are small, intimate spaces with low ceilings that are wonderful for medieval manuscripts or early photographs. There are also open spaces with 23-foot ceilings and windows.”

The Williams/Tsien design elevates the Hood’s visibility and presence on the Green. “We are giving ourselves a more inviting face,” John says. “It is important to the college that the Hood be a beacon of openness.” This design is intended to convey that sentiment.

“We want a message that says, ‘You are welcome here.’ The Hood is open, free, and you are welcome. Really and truly, that means everybody,” John says.

A New Era of Teaching and Art For students, the new Hood is an almost boundless classroom. “Our specialty is object-based inquiry,” says John. “We put students in front of objects and try to make it as rich an experience as possible.” High-tech features of the three new teaching galleries, he notes, “are to enhance, not replace, that experience.” Among their features are cameras that can zoom in on minute details and move around objects. “If the world’s expert in that study lives in Berlin, he or she can Skype in and control the camera.

It opens up the classroom to make it a world classroom,” says John.

The Hood’s inaugural exhibitions give an introduction to the museum’s new era. May Stevens’ Big Daddy Paper Doll, 1968, a new acquisition, is among artworks in the Entrance Gallery. These works by contemporary artists address issues including feminism, racism, globalism, and identity. In Stevens’ acrylic, a white 60

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male figure with a bullet-like head sits with his arms crossed. He is at the center of a line of outfits that could be superimposed on his form, as if folded on a paper doll. These are an executioner, soldier, policeman, and butcher with blood-spattered apron.

Global Contemporary: A Focus on Africa features 15 works including El Anatsui’s 2004 Hovor, a monumental flowing installation of a draping textilelike medium of aluminum bottle tops sutured together with copper wire. A World of Relations presents selections of Aboriginal Australian art considering kinship. In Portrait of the Artist as an Indian/Portrait of the Indian as an Artist, Native American artists share insights about who they are and who their work portrays.

The Hood’s collection spans six continents and includes work across ages.

These exhibitions show that breadth.

The King and Genie is among the ninth century BCE gypsum reliefs from the Northwest Palace of Ashurnasirpal at Nimrud. View on Lake George, 1826, by Thomas Cole is a new acquisition in the American Art, Colonial to Modern Gallery. Picasso’s cubist Guitar on a Table, 1912, is among the TransAtlantic Modern Art selections in Cubism and Its Aftershocks. The range of the artwork is breathtaking, and the themes addressed are compelling and thought provoking.

“One of the great luxuries of free museums is that you don’t have to ‘do’ the museum; you can stop in for 20 minutes and see a gallery and then come back another time to see more.

It can be a casual habit rather than a Sunday activity,” John says. The new Hood is a good reason to indulge in this casual habit. H

Hood Museum of Art 6 East Wheelock Street Hanover, NH (603) 646-2808 hoodmuseum.dartmouth.edu Grand reopening January 26, 11am–5pm WINTER 2018/2019 • HERE IN HANOVER

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SEASONAL VIEWS

make the holidays

Greener

A D D S U S TA I N A B I L I T Y T O Y O U R C E L E B R AT I O N S

A

s you search for presents for friends and loved ones this holiday season, keep the environment in mind. For most of us, our

priority during the holidays is spending time with family and friends. But while we’re spreading joy and cheer, we also need to be mindful of the massive quantities of waste going into landfills throughout this season of giving. Think about all the greeting cards, wrapping paper, packaging, and other items that end up in the trash.

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Shop Locally Owned Support your community and local economy by shopping small mom-andpop stores, especially if those stores also sell locally made items.

The Gift of Charity Give money to a local charity, sponsor a child overseas, or help impoverished women start a small business, all in the name of your loved ones.

Consider these statistics from the National Center for Environmental Health About 35 PERCENT of us have an UNUSED CHRISTMAS PRESENT hidden away IN A CLOSET. Americans throw away about 25 PERCENT MORE TRASH BETWEEN THANKSGIVING AND NEW YEAR’S EVE than we do at other times.

If every American family wrapped just THREE PRESENTS IN REUSED MATERIALS, it would SAVE ENOUGH PAPER to COVER 45,000 FOOTBALL FIELDS.

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SEASONAL VIEWS

Here are some suggestions for greener holidays: Go for eco-friendly decorations.

• Buy an artificial tree that you can use for several years.

• Contact the New Hampshire Cooperative Extension Service to find out about trees grown in our area or trees grown in ways that keep forests healthy and safe.

• Buy a living tree with a root ball that you can plant outside after the holidays.

• Many communities pick up trees at curbside and recycle them into mulch. If your town does not offer this service, dispose of your tree at a chipping facility or return it to the environment in other eco-friendly ways.

• Use energy efficiently by using few or no lights in your holiday decorations.

• Decorate with more energyefficient LED strings.

• Plug your decorative indoor and 64

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outdoor lights into a timer to save electricity.

• Decorate creatively and inexpensively with natural materials from your yard.

Think conservation when you shop and give presents.

• Take your own bags on shopping trips. Keep them in the car so they’re always available.

• Conserve energy when shopping by combining several trips in one or carpooling.

• Give gifts that are durable, energy-efficient, recyclable, or made of natural products.

Purchase gifts that are fairtrade or locally made or grown.

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SEASONAL VIEWS

• Eco-friendly gifts that can be used over and over again include refillable water bottles, canvas tote bags, and reusable lunch boxes.

• Make your own gifts: knit, sew, bake, build, or create art; make calendars using your own photographs or a recipe book with favorite recipes.

Reusable lunch bags

by DHgate

• Support your local economy by buying from local merchants, craft shows, or antique shops.

• Give in ways that also support the community: tickets to local theater performances, concerts, sporting events, local attractions; museum or gym memberships; gift certificates for a massage at a local spa, horseback riding, or a rock-climbing lesson.

• Give gifts of your time and skills—coupons for household chores, babysitting, meals, gardening, cleaning, dog walking, or lessons in computer or smartphone use for senior citizens.

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• Donate to a charity or service organization in the name of a friend or relative who supports that cause.

Smart Gift Wrap and Cards Use creative materials for wrapping gifts, such as scarves and fabric, old maps and sheet music, and reusable tins, baking pans, or other home or garden items. It’s fun to make the gift wrap part of the present!

For those on your greeting-card mailing list, consider emailing cards to them instead, or think about making your own cards by recycling ones you received in past years. Cut apart and attach pretty scenes to a piece of new card stock, or reuse the fronts of old cards as postcards or gift tags. If you buy cards, purchase those made from post-consumer content and printed in nontoxic inks.

Remember to make sustainable holiday choices when you are shopping, traveling, sending cards, decorating, and choosing gifts. When you save energy and resources, you protect the environment, both now and for the future. H

Enjoy this season with friends and family, the best gift of all.

ONLINE EXTRA

Make holiday meals and parties eco-friendly with the tips online at www.hereinhanover.com.

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THIS PAGE

From left: Nissa, Tessa, Reese, and Tim Cullen.

OPPOSITE

Follow the distinctive tile floor to delicious food and drinks.

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DINING OUT BY PHOTOS BY

Linda A. Ditch

CPerry Photography

A Pizzeria with Heart

HANOVER BRICK AND BREW CARES ABOUT COMMUNITY

HOW DOES A PIZZERIA STAY IN BUSINESS MORE THAN 20 YEARS with increasing competition from national pizza chains? Tim Cullen, owner of Hanover Brick and Brew (Ramunto’s), does it with craftmanship.

Tim is well aware of the appeal of these places, with late-night delivery for hungry college students and somewhat lower prices.

But he’s not worried. What Hanover Brick and Brew offers is a pizza experience, and he says they’ve been blessed with a lot of business.

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DINING OUT

“Most people understand we do a very different product,” Tim says. “Their pizza won’t have the quality and craftsmanship ours does. We make our dough, grate our cheeses, mix up our sauce.

Everything is done in-house from scratch. It’s made here, not taken off a truck and reassembled.”

Tim feels Hanover Brick and Brew is the place to go when you want a treat beyond a typical mundane pizza. There is room for 100 guests inside and another 40 on the patio in warm weather.

They can enjoy a brew from a list of craft beers that changes often.

“We work extremely hard on getting great craft beers,” Tim notes. “We look for ones that you’re not going to find other places.”

“Everything is done in-house from scratch. It’s made and reassembled.”

CLOCKWISE FROM TOP

Customers can choose from a variety of pizzas.

Will you decide to sit at a table or in a booth? Jack Cardinal mans the pizza ovens. He has been with the restaurant for eight years. Tim Cullen, Jack Cardinal, Mike LaMotte, Quin Biron Warren, David Austin-Washburn, Sierra Eastman, and Aaron Johns—31 years of Brick and Brew experience, not including Tim. Ten-year veteran manager Aaron Johns pours a draft beer.

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he

de

here, not taken off a truck

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DINING OUT A Community Partner Tim started with the business as a managing partner in 2006. He bought the restaurant in 2012, fulfilling his dream of having a place in Hanover where people can hang out, especially high school and college students. He says, “I wanted to have a place for the community. We want to do more than generate paychecks for ourselves.”

To give back to the community, Hanover Brick and Brew is involved in a number of charitable activities.

To start, the restaurant provides a meal once a week for the families of David’s House. Built in honor of fiveyear-old David Cyr, who passed away after a three-year-plus struggle with acute lymphatic leukemia, the house is a place where families can remain together and find support while their children are receiving treatment through the Children’s Hospital at Dartmouth-Hitchcock Medical Center. The pizzeria has also been involved with the CHaD Hero race.

This is the primary fundraising event to benefit the Children’s Hospital at Dartmouth-Hitchcock.

On a more personal level, the restaurant hosts pizza parties for both little league and high school teams.

Tim also teaches preschoolers how to make pizza. He says, “They learn how the cooking process works. What better way to do that than with pizza.

Generally, what kid doesn’t like pizza?”

A Mouthwatering Menu Of course, a great pizza is why you go to Hanover Brick and Brew. The most popular is the garlic knot pizza—a New York-style pizza with garlic knots around the crust. The buffalo spicy bleu is also a hit, as is the woodfired brick-oven lobster pizza with roasted red peppers, garlic aioli, and fresh basil.

Not a pizza fan? How about a calzone or stromboli? Or you can order from the restaurant’s Boar’s Head Deli. There are wraps, paninis, and 72

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hot heroes. The menu also has a long list of pasta dinners from which to choose, such as traditional lasagna, spaghetti with meatballs, and chicken or eggplant Parmesan. Plus, they offer unique pasta dishes as well, such as baked tortellini with arrabiata sauce, spiced Robie Farm sausage Bolognese with cheddar curds, and sausage alla vodka.

Tim takes great pride in the fact that many of his employees have worked there for a number of years.

He says he tries to focus on creating a fun and positive work environment along with making delicious food.

In fact, happy employees are just as essential to him as participating in the community.

“It’s important that we are more than just a pizzeria,” Tim says. “I work hard on retaining staff. We want to benefit our staff, families, and communities.” H Hanover Brick and Brew Pizzeria 9 South Street Hanover, NH (603) 643-9500 ramuntospizza.com Mon–Sat 11am–midnight Sun 12pm–midnight Linda A. Ditch has worked as a freelance writer for two decades. She loves pizza! Any kind of pizza—restaurant, delivery, homemade, and frozen. Toppings don’t matter.

She pretty much likes them all but avoids anchovies.

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e k a -to-M

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F D O E BIT

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

Susan Nye

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SMART COOKING

iring a P t c e rf The Pe We asked Peter Rutledge, owner of Norwich Wines and Spirits, to help us out with wine selections for our casual holiday get-togethers.

Here are his suggestions.

For the Smoked Salmon, treat yourself to a Sancerre.

Although the market is filled with sauvignon blancs from New Zealand and they can be delicious, the Loire Valley’s Sancerre can be considered the “original” example of the grape. Generally much less citrusy than the Southern Hemisphere style, they tend to be a bit more expensive as well. At $25, the Michel Thomas is a reasonably priced and beautifully balanced example. Incidentally, some Sancerre producers also make miniscule quantities of red wine, which is always 100 percent pinot noir and worth looking for.

For the Chicken Liver Pâté, look for a Côtes du Rhône or pinot noir.

The earthiness of the chicken liver pairs nicely with a lighter red. A grenache-based Côtes du Rhône blend is a wonderfully versatile wine, satisfying a crowd’s diverse palates. Typically priced between $10 and $15, it can also be a great value. A favorite is the Domaine la Manarine, which balances bright fruit, spice, and minerality. If you want to take it up a notch, a pinot noir from Oregon like the Patricia Green, which is closer to $25, will show off the flavors of the chicken liver beautifully. Though hard to find, a cool-climate pinot noir from Alsace, Austria, or Switzerland can be a very special and lovely experience!

For the Stilton, Fig & Walnuts, enjoy a Malbec, merlot, or cabernet sauvignon.

Another opportunity to taste a wine with great history is found in Cahors and Bordeaux. Reds from Southwestern France’s Cahors region are predominantly produced from Malbec, and their depth and structure make an interesting contrast to the popular inexpensive versions from Argentina. Normally priced around $15, a delicious example is La Berangerie. Similarly, though they rarely bear a grape variety on the label, Bordeaux reds are usually blends based on either merlot or cabernet sauvignon, and lesser-known producers continue to be good value in a deep red to enjoy in front of the fire.

One we particularly like is the Pentimento, which sells for $25.

W

hat’s your favorite way to entertain over the holidays? Do you dust off the good china, cook up the most elegant of feasts, and pop champagne corks? Perhaps your style is best summed up as a six-pack of beer and a bag of chips. Forget the sublime and the ridiculous, how about something in between?

Yes, that in-between space sounds pretty good. The atmosphere will be casual and cozy but not sloppy. The food will be delicious but not fussy. The wine will be superb but never ostentatious. More important, neither the hosts nor the guests will need to take a day off from skiing or skating to get ready.

Instead, everyone can relax around the fire in jeans and a favorite sweater.

Meanwhile, a chicken or pork loin can roast in the oven, unless chili or chowder is bubbling on the stove. There is no need to rush through the evening. Invite everyone to sit back, sip a great glass of wine, and nibble on simply delicious crostini.

A Tasty Trio Part of a cocktail party menu with an impromptu glass of wine or prelude to a casual meal, crostini are an ideal nibble to enjoy with friends and neighbors.

Throughout the holidays and the winter, keep a crostini topping or two or three handy in your refrigerator. Feel free to artfully assemble for your guests or let everyone help themselves. Enjoy!

SMOKED SALMON WITH HORSERADISH-DILL CREAM Enough for about 3 dozen crostini

Horseradish-Dill Cream 24 oz smoked salmon, cut into small pieces Chopped chives Top toasted baguette slices with smoked salmon, add a dab of Horseradish-Dill Cream, and sprinkle with chives.

For a low-carb version, substitute sliced cucumber for the baguette slices.

Make It Special A sparkling wine, whether from Champagne or elsewhere, adds a certain festive quality to any occasion. Avoid the large, well-known champagne houses, as they make vast quantities and much of what you are paying for is the label. A top-of-the-line grower/bottler is Marc Augustin, whose $65 to $100 champagnes are biodynamically grown, handcrafted by a father and son, and truly remarkable. If the occasion calls for something less special, try a lovely Spanish Cava like the Perelada for $12, or any of the outstanding varietal Austrian Sekts from Steininger for $28.

Horseradish-Dill Cream Makes about 1 cup sauce

2 oz cream cheese at room temperature ½ cup sour cream ¼ cup or to taste prepared horseradish, well-drained 1 Tbsp fresh dill, finely chopped Grated zest of 1 lemon 1. Put the cream cheese in a bowl and beat with an electric mixer until smooth. A spoonful or two at a time, add the sour cream and continue beating until smooth. Add the horseradish, dill, and lemon zest and beat until smooth.

2. Transfer the sauce to a small bowl, cover, and let sit in the refrigerator for about an hour to combine the flavors.

Remember, every dish you prepare will be that much better with a great wine!

For these wines and more, visit Peter at Norwich Wines and Spirits On Elm Street Norwich, VT (802) 649-1970 norwichwines@aol.com 76

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ONLINE EXTRA

Find more delicious ideas for crostini toppings at www.hereinhanover.com.

CHICKEN LIVER PÂTÉ Makes enough for about 3 dozen crostini

2 Tbsp butter 1 small onion, finely chopped 1 Tbsp anchovy paste 2–3 dashes hot pepper sauce 1 lb chicken livers, trimmed and patted dry Kosher salt and freshly ground pepper, to taste 1 clove garlic, minced ½ cup chicken broth ¼ cup dry white wine 2 Tbsp capers, drained and finely chopped 2 tsp minced fresh sage 1 tsp minced fresh rosemary 2 Tbsp cognac 1. Heat the butter in a skillet over medium heat, add the onion, anchovy paste, and hot sauce, and cook, stirring frequently, until the onion is translucent, about 5 minutes. Raise the heat to medium-high, add the chicken livers, season with salt and pepper, and cook, stirring a few times, until browned, about 5 minutes. Add the garlic and cook, stirring frequently, for 1 minute.

2. Add the broth, wine, capers, sage, and rosemary. Cook, stirring frequently, until about half of the liquid has cooked off, 2 to 3 minutes. Remove from the heat, stir in the cognac, and let the chicken livers cool in the pan for 10 to 15 minutes.

3. Put the chicken liver mixture in a food processor and process until smooth. Transfer the pâté to a serving bowl and cool to room temperature. Cover and refrigerate for at least 2 hours. Remove from the refrigerator about 30 minutes before serving.

Spread a generous dollop of pâté on toasted baguette slices or crackers.

Now for the crostini or little toasts You’ll want something nice and crispy to hold these delectable toppings.

Thinly sliced (about thick) baguette Olive oil (optional)

W-inch

Preheat the oven to 375°. If you like, lightly brush both sides of the baguette slices with olive oil. Arrange the bread

on a baking sheet and, turning once or twice, bake at 375° until golden, about 5 minutes per side.

These can be prepared several hours in advance, cooled, covered, and stored at room temperature.

You can never go wrong with a holiday cheese platter.Garnish with pomegranates and clementines.

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STILTON WITH SAVORY FIG JAM AND WALNUTS Enough for about 3 dozen crostini

1 Tbsp butter About ¼ cup chopped shallot Kosher salt and freshly ground pepper 1 clove garlic, minced 1 cup fig preserves ½ cup dry red wine 1 tsp fresh thyme leaves Kosher salt and freshly ground pepper, to taste 2 Tbsp balsamic vinegar, or to taste 1 lb Stilton cheese at room temperature 1 cup chopped walnuts, toasted 1. Make the savory fig jam: Melt the butter in a heavy saucepan over medium heat, add the shallot, season with salt and pepper, and, stirring frequently, cook until translucent, about 5 minutes. Add the garlic and cook about 2 minutes more.

2. Add the fig preserves and wine, season with thyme, and bring to a boil. Reduce the heat to low, cover, and simmer for about 10 minutes.

3. Remove from the heat and let cool for about 20 minutes.

4. Transfer to a serving dish and stir in the vinegar.

5. Spread Stilton on toasted baguette slices or crackers, add a dab or drizzle of savory fig jam, sprinkle with walnuts, and serve.

Optional: For a smooth drizzle, transfer the jam to a small food processor and process until smooth.

If you like, heat in a 350º oven for about 5 minutes before serving—because who doesn’t like melty cheese? H 78

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LIVING WELL BY

Katherine P. Cox

YOU ARE

WHEN

YOU EAT The Anti-Aging Benefits of Intermittent Fasting and TimeRestricted Eating

“EAT LESS, LIVE LONGER,” says Dr. Andre Berger, founder of the Rejuvalife Vitality Institute in Beverly Hills. While that may sound simple, for a lot of people eating less can be complicated. Counting calories and sticking to various diets can be onerous and difficult to sustain. But a style of eating that is not a diet has proven to be a successful way to control and lose weight as well as reduce body fat, lower inflammation, control cholesterol, and lower blood sugar. It’s about when you eat, Dr. Berger says, rather than what you eat.

THE VALUE OF CALORIC RESTRICTION Intermittent fasting and time-restricted eating are two popular approaches backed up by research.

Fasting can include not eating anything—drinking only water—for 24 hours or fasting on alternate days. Time-restricted eating means just that: You restrict your food intake to a few hours only.

“Lots of lab research has shown the value of caloric restriction. The essence is that when you restrict calories somewhere in the range of 50 to 25 percent of your normal caloric consumption over the course of time, that correlates well to research that shows an extension of life expectancy,” Dr. Berger explains. The most important benefit of calorie restriction is longevity. He adds, “Longevity is a product of diverse, complicated, intricate differences in each of our

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LIVING WELL biologies and behaviors and circumstances. The common denominator that’s not in a pill is caloric restriction.”

REDUCING CALORIES, MAINTAINING MUSCLE It’s a challenge, he admits. “Fasting is not easy. It requires a lot of discipline, and not everybody can fast. Which brings us to the idea of time-restricted eating, which can really be beneficial.

It allows you to consume all or some of your normal calories but in a restricted period of time.” For example, eat all the food you normally would during an 8-hour period and fast the remaining 16 hours.

For example, “You become a 9-to-5 eater or a 10-to-6 eater,” he says. “That can be very effective because it has significant benefits for metabolism and weight loss, and if you do resistance training at the same time, it will preserve muscle mass. You’re reducing calories, but you’re not losing muscle.”

While people can adjust the eating/ fasting times, the 8-hour/16-hour regimen is the most reasonably effective method, Dr. Berger says, because it’s difficult for people to restrict their eating to four hours, for example. “But almost everyone could do it over eight hours. The best time to do this is when you’re active. That’s when you should be eating. During the more sedentary part of the day, you should be fasting.”

The benefits are clear, Dr. Berger says. “You can protect yourself from gaining weight without changing your diet. How remarkable is that?

You won’t lose weight, but you will maintain your current weight without changing the number of calories you take in. You just change the time you eat.”

A BOUNTY OF BENEFITS You can ease into this schedule, Dr. Berger says, by adjusting time at each end until you get to the eight-hour increment. Start with a shorter fasting period, and slowly increase over a period of time. The eating period should be more than six hours but not 80

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more than eight hours for optimal benefits.

In addition to maintaining a healthy body weight, Dr. Berger says other benefits include a reduction in body fat and less inflammation, improving nutrient balance, a cleaner environment in your body, lowering blood sugar and restoring cholesterol balance, and potentially lowering blood pressure if there is related weight loss.

If weight loss is the goal, “timerestricted diets are an excellent way of dealing with the challenge of obesity,” Dr. Berger says. “By definition, more than one-third of adults are obese and have a high risk of developing serious problems. We have to find treatments and other preventive measures against obesity. Time-restricted eating is a real potential behavioral intervention.”

By combining calorie reduction and time-restricted eating, the amount of weight and fat loss will be considerably more, Dr. Berger says. “The calories that you should restrict are carbohydrates and fat. Fiber and protein are really important and will make you feel satisfied.”

“What I love about this is that it’s simple,” Dr. Berger continues. “You don’t have to count calories; just eat 25 percent less. Take your plate and divide it into four quarters. Half that plate should be vegetables and fruits, a quarter should be lean protein, and the other quarter can be legumes and whole grains. And don’t pile it up.”

It’s not the fountain of youth, Dr. Berger says, but it will contribute to a healthier, longer life. H

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

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THE HOOD & THE HOP

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

Hours: Tuesday to Saturday, 10am to 5pm; Wednesday, 10am to 9pm; Sunday, 12 to 5pm.

For more information, visit hoodmuseum.dartmouth.edu, or call (603) 646-2808.

C E L E B R AT E T H E N E W H O O D January 26 Grand Reopening Join us for a free open house and explore the new Hood Museum of Art! Seek out some of your favorite works and discover exciting new ones. Wander on your own or use our fun prompts to guide you. Visit our selfie stations throughout the museum. Our staff will be on hand to answer questions. Hot coffee, cider, and other refreshments will be available in the new Russo Atrium, along with T-shirts and other giveaways while supplies last. Enjoy live music in the afternoon and learn about our upcoming programs while you’re here. ▷11am–5pm

WINTER EVENTS

Contemporary Native American art installed in the upstairs arrival gallery of the new Hood Museum of Art. Photo by Alison Palizzolo.

January 27 ∂ Building Exploration Tour Discover the new building and how it relates to the overall collections at the museum, including a glimpse of our new, state-of-the-art Bernstein Center for Object Study. Space is limited. Please register through the Hood’s website. ▷1:30 & 3:30pm

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31 ∂ Dartmouth Student Opening Party It’s time to meet the new Hood Museum of Art! Exclusively for Dartmouth students, this evening promises fun in the galleries, prizes, pop-up performances, comfort food, and a dance party in the new Russo Atrium. Free and open to all graduate and undergraduate students with a Dartmouth ID. ▷8:30–11pm

WINTER EVENTS

Global ancient art installed in Hood Museum of Art’s renovated Kim Gallery. Photo by Alison Palizzolo.

February 3 ∂ Family Day: Meet the Museum

8 ∂ Building Exploration Tour

Get creative together! Drop in for an afternoon adventure in the new Hood. Try in-gallery activities, explore the museum on your own with a family guide, and create your own artworks to take home.

For children ages 4 to 12 with their adult companions. No preregistration required.

For more information, call (603) 646-1469. ▷12–5pm

Discover the new building and how it relates to the overall collections at the museum, including a glimpse of our new, state-of-the-art Bernstein Center for Object Study. Space is limited. Please register through the Hood’s website. ▷6–7pm

7 ∂ Evening for Educators At this special event for K–12 teachers, Hood educators and curators will facilitate gallery sessions to introduce our collections, teaching practice, and new thematic tours. Light fare and refreshments will be served. K–12 teachers may register for this free event through the museum’s online calendar by January 31. ▷5–7pm

13 ∂ Conversations and Connections Two Yolngu artists from Arnhem Land in the Northern Territory of Australia will discuss their artistic practices with Kade McDonald, former manager of the BukuLarrŋgay Mulka Art Center, and Henry Skerritt, guest curator of the current installation of Indigenous Australian art in Hall Gallery. ▷12:30–1:30pm

15 ∂ Mindfulness in the Museum Take a moment out of your busy week to slow down with this opportunity for reflection. Guided mindfulness will be led by a member of Dartmouth’s Mindfulness Practice Group in conjunction with a work on view in the galleries. No experience required. Walk-ins welcome. ▷12:15–1pm 22 ∂ Art After Dark Celebrate the end of the work week at the Hood. This new program for adults introduces playful and creative ways to engage with our collections. Drinks and light fare to follow facilitated gallery experiences. Bring your sense of adventure. Please register for this free program through the museum’s online calendar by February 18. ▷6–8pm WINTER 2018/2019 • HERE IN HANOVER

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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.

Crabgrass Puppet Theatre, The Lion and the Mouse and Other Tales

Cirque Mechanics: 42FT—A Menagerie of Mechanical Marvels

The Shanghai Quarte Quartet

December 1–2 ∂ Stratford Festival Coriolanus

by William Shakespeare ▷The Moore Theater, 1, 2 & 8pm; 2, 2pm

6–8 ∂ Cirque Mechanics: 42FT—A Menagerie of Mechanical Marvels ▷The Moore Theater, 6, 7pm; 7, 8pm; 8, 1pm

Barber Shop Chronicles

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13–16 ∂ The Christmas Revels ▷Spaulding Auditorium, 13, 6pm; 14, 7pm; 15 & 16, 1 & 5pm

s

8 ∂ Barbary Coast Jazz Ensemble

22–14, 28–March 3 ∂ Dartmouth

▷Spaulding Auditorium, 8pm

Department of Theater: Into the Woods ▷22, 23, 28, 1, 2, 8pm; 24 & 3, 2pm

15 ∂ Dartmouth College Glee Club ▷Spaulding Auditorium, 8pm 17 ∂ Dartmouth College Wind Ensemble

23 ∂ Dartmouth Symphony Orchestra with Sally Pinkas, Piano ▷Spaulding Auditorium, 8pm

▷Spaulding Auditorium, 2pm

January 11–12 ∂ Simone Dinnerstein and Pam Tanowitz Dance New Work for Goldberg Variations ▷The Moore Theater, 8pm 17–19 ∂ Barber Shop Chronicles ▷The Moore Theater, 17, 7pm; 18 & 19, 8pm

18 ∂ Ana Tijoux & Flor de Toloache ▷Spaulding Auditorium, 8pm 19 ∂ HopStop Family Show: Crabgrass Puppet Theatre, The Lion and the Mouse and Other Tales ▷Alumni Hall, 11am 23 ∂ Orlando Consort: Voices Appeared ▷Spaulding Auditorium, 7pm

30 ∂ Indigenous Rising: An Evening of NextGen Native Artists ▷Warner Bentley Theater, 7 & 8:30pm

February 1 ∂ Dartmouth Idol Semi-Finals ▷Spaulding Auditorium, 8pm

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HAPPENINGS: WINTER 2018/2019 DECEMBER ∂ JANUARY ∂ FEBRUARY

Bubbles: Science in Soap visitors delight in experimenting with surface tension, concocting new ways to create a bubble, crafting a foam sculpture, and injecting a bubble with mist.

Ongoing Exhibit: Bubbles: Science in Soap

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

This exhibition incorporates pure experimentation, hands-on learning, and a touch of whimsy for adults and children.

We’ll use hand lenses and microscopes to magnify different items. ▷11am

December 1, 16, 26; January 6, 19; February 3, 19, 24 Color Mixing

December 2, 15, 22, 27, 30; January 5, 13, 20; February 2, 9, 18, 20, 23, 26, 28 Lab Coat Investigations

Starting with primary colors, we’ll experiment to see what new colors can be created. ▷11am

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

December 1, 16, 26; January 6, 19; February 3, 19, 24 Mirror, Mirror Learn how to turn simple shapes into complex and fascinating patterns. ▷3pm

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December 2, 22, 27; January 5, 20; February 9, 20, 26 Microscopic Investigations

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December 7 Makers at the Hop: Balance Sculptures This very special Makers will take place at the Hopkins Center for the Arts and

ence of Winter

Igloo Build and the Sci

Holiday Cookie Fair, Enfield Shaker Museum

Holiday Wreath Workshop, Enfield Shaker Museum

includes a ticket to the Cirque Mechanics performance 42FT—A Menagerie of Mechanical Marvels. ▷6:15–7:45pm

real fossils from the museum’s collection and then use a variety of clues to uncover their origins. ▷3pm

December 8, 24, 31; January 21; February 10, 21, 25 Straw Rockets

December 9, 23, 29; January 1, 12, 27; February 17, 22, 27 Skulls

Participants will make their own indoor paper rocket and then see how far it can fly. ▷11am

Learn about New England wildlife as we examine skeletal remains. ▷11am

December 8 Circus Science Explore the scientific principles of balance.

Learn all about how our own bodies balance. Create whimsical balancing toys.

Investigate rotational motion by creating different spinning top designs. ▷11am

December 8, 28, 31; January 21; February 10, 21, 25 Fossils: Evidence of the Past Participants will get a chance to handle

December 9, 23, 29; January 1, 12, 27; February 17, 22, 27 Sound Science We will experiment with how sounds are created and how sound waves travel through different materials. ▷3pm

December 10; January 7; February 4 Books and Beyond: Science for Preschoolers Discover an exciting new tale and the real science behind the story. ▷10:15 & 11:30am WINTER 2018/2019 • HERE IN HANOVER

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HAPPENINGS

Astronomy Day, Montshire Museum of Science

December 15, 30; January 13; February 2, 18, 23, 28 Hoopster Gliders

January 8 Hanover Garden Club: Cultivating Orchids Under Glass

Learn to build a glider that soars through the air! ▷11am

The beauty and drama of orchids captivates many gardeners. Enjoying their longlasting blooms, especially in the winter season, is a joy. Fellow garden club member and Dartmouth Greenhouse manager Kim Delong will discuss the care and cultivation of these stunning plants. ▷1pm

December 26–27 Chain Reactions: A Winter Break Event Using a variety of blocks, balls, ramps, string, and other materials, make a Rube Goldberg inspired machine that begins and ends with a gentle pull on a string. Then, combine your machine with others to create one massive chain reaction. ▷12pm

January 2; February 27 Young Scientist Program This program for preschoolers and kindergartners integrates hands-on experiments, fun projects, and individual explorations in the physical and natural sciences. ▷9:30–11:30am & 1–3pm

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January 10 After-School Adventures (for K–2) Explore science and nature using hands-on experiences and real experiments. We will hypothesize, test, observe, and use our creativity. ▷3:30pm

January 11 Montshire Makers: Circuit Blocks Help us build a new tinkering activity to be used in programs and workshops here at the Montshire. Soldering skills helpful but not necessary—we will teach you! ▷6:30–8pm

Cultivating Orchids Under Glass, Montshire Museum of Science

January 17 Making and Tinkering out of School This workshop is designed for librarians, after-school providers, and other informal educators. ▷10am

January 18; February 15 Montshire Unleashed Unleash your curiosity at the Montshire’s evenings for adults. ▷6:30pm

January 26 Astronomy Day Museum education staff and guest astronomers will provide a full day of activities for learners of all ages, covering topics from stars to planets and comets to meteorites. ▷All-day event

February 1 Montshire Makers: Mold Casting Using food-safe molding material, create your own mold for chocolates. ▷6:30–8pm

February 5 Hanover Garden Club: Gardening with Expertise and Ease: Growing Older with Your Garden Hanover Garden Club members Susan Edwards and Liz Knox have been gardening all their lives. Their gardens are delights and continue to inspire and give them and their families and friends joy. While they never intend to WINTER 2018/2019 • HERE IN HANOVER

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HAPPENINGS not garden, they both have developed interesting and informative techniques on how to garden with ease as one matures! ▷1pm

February 16 Igloo Build and the Science of Winter Explore and enjoy the season with winter-related science and one of the museum’s longest-running traditions— the Igloo Build. ▷All-day event

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

December 3 Cine Salon: Tony Buba on George Romero Filmmaker Tony Buba recounts working in Braddock, Pennsylvania, with George Romero on the gothic vampire flick Martin (1976). The neo-noir cheapie Teenage Devil Dolls (1955) follows a young female junkie living on the vice-laden streets of LA. ▷7pm

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December 10 Cine Salon: Bradley Eros: Disappearing Soon at a Theater Near You Bradley Eros’s spectacular “8th Annual Experimental Lecture” at NYU metaphorically burnt up the screen! His visionary yet indescribable ephemeralmystic-subterranean-erotic-poeticmusique plastique “dismantled a few beliefs by prying history loose, not nailing it down” (Bradley Eros). ▷7pm

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

December 1–16 Festival of Trees A display of more than 50 beautifully decorated tabletop holiday trees designed and donated by local artists, businesses, and individuals. Vote for your favorite trees with raffle tickets to win or donate to local Meals on Wheels recipients. For more information or to decorate a tree, call the museum at (603) 632-4346 or email events@shakermuseum.org. ▷10am–4pm WINTER 2018/2019 • HERE IN HANOVER

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HAPPENINGS

December 2 Silk Scarf Dyeing Workshop Join artist and retired art teacher Kate Mortimer for an interactive session using cold-water dyes to create beautiful textile products. In this workshop, participants will work with the instructor to dye their own silk scarf. Part of the session will include a discussion of how household appliances such as a microwave can be used to dye fabrics. Dyeing is a messy process, so please wear old clothes and shoes. Bring rubber gloves if you have them. All other materials will be provided. ▷1–5pm

December 6 Holiday Wreath Workshop ▷5–7:30pm

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

December 9 Holiday Cookie Fair No time to bake but company is coming?

Choose from more than 50 varieties of delicious cookies for your Christmas cookie tray. All cookies are sold by the pound. Bring your own container or purchase a container at the museum.

These delicious cookies go fast, so come early! Cost: Free to attend. Cookies sold at $10 per pound. ▷1–4pm

December 16 Festival of Trees Gala Reception Invite your family and friends to join you for an evening of holiday cheer at the Enfield Shaker Museum. Be a part of the fun as we draw the winning tickets and award the trees. Bid on one-of-a-kind “artist trees.” Holiday music, cocktails, hors d’oeuvres, and extended hours in the Museum Gift Shop will finish the evening. ▷5–7pm

Other Noteworthy Events

December 1 16th Annual Gingerbread Festival The Family Place’s Gingerbread Festival is a fun-filled, family-friendly event offering a display of over 80 gingerbread houses, a silent auction, a Gingerbread Store of handcrafts, gift items and The Jewelry Os Collection, the Gingerbread Café, gingerbread house-making demonstration, cookie decorating, and children’s activities. Admission is $10 per family or $5 per individual. All proceeds benefit The Family Place. ▷10am–3pm, Tracy Hall

December 5 Book Buzz Book Buzz is a fun event designed to encourage kids to read more, to provide an opportunity for them to be the experts and present their favorite books, to raise money for school reading programs, and to bring customers to their local independent bookstores.

Marion Cross School ▷5:30pm www.norwichbookstore.com WINTER 2018/2019 • HERE IN HANOVER

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HAPPENINGS December 5 Hamilton: The Man and the Musical From his birth in the Caribbean to death in a duel, Alexander Hamilton’s life was part romance, part tragedy—and the inspiration for the blockbuster Broadway musical. Hamilton biographer Willard Sterne Randall discusses the man and the musical, with excerpts from its score.

Norwich Congregational Church ▷7pm norwichhistory.org

December 6 Holiday Festivities in Norwich Square ▷4–8pm

December 14 George Howe Colt: The Game: Harvard, Yale, and America in 1968 Norwich Bookstore ▷7pm www.norwichbookstore.com

January 2 My Antonia Amherst College professor Michele Barale explores how Willa Cather’s novel My Antonia brings alive immigrants’ experience in the American West and blazes new trails in depicting women as strong and independent role models.

Norwich Congregational Church ▷7pm norwichhistory.org

February 6 Van Gogh’s Influence on Art and Art’s Influence on Him Art historian Carol Berry considers the experiences, painters, and authors that influenced Van Gogh’s work and looks at his influence on twentieth-century artists.

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ADVERTISERS INDEX AboutFace Skin Therapy 18 Alice Williams Interiors 81 Amy Tuller Dietitian 90 Annemarie Schmidt European Face and Body Studio 10 Baker Orthodontics 18 Belletetes 11 Bensonwood 4 Better Homes & Gardens/The Masiello Group 29 Blue Sparrow Kitchen 27 Candela 66 Carpenter & Main 50 Carpet King & Tile 66 Charter Trust Company 19 Children’s Art Studio 57 ClearChoiceMD Urgent Care 92 Cota & Cota 94 Crossroads Academy 64 Crown Point Cabinetry 15 DHMC Dermatology 91 DRM 81 Designer Gold 23 Dorr Mill Store 80 Dowds’ Country Inn & Event Center Back cover Dutille’s Jewelry Design Studio 92 Elevation Clothing 93 Elite Cleaning 94 Estes & Gallup 87 Evan Pierce Realtor 6 Four Seasons Sotheby’s International Realty 9 G.R. Porter & Sons 60 Gilberte Interiors 7

Northern Motorsport 47 Norwich Regional Animal Hospital 32 Norwich Wines & Spirits 90 Peraza Dermatology Group 3 PowerHouse Mall 89 Randall T. Mudge & Associates 61 Relax & Co. 49 Renewal by Andersen of VT 8 River Road Vet Clinic 31 Riverlight Builders 27 Roger A. Phillips, DMD 91 Rosanna Eubank LLC 31 Snyder Donegan Real Estate 5 Solaflect Energy 45 Summer Court Dental 85 Terrace Communities 39 The Carriage Shed 17 The Daily Catch 32 The Gilded Edge 49 The Hood Museum of Art 72 The Lyme Inn 73 The Quechee Inn at Marshland Farm 85 The Ultimate Bath Store 13 The Woodlands 35 The Woodstocker B&B 46 Timberpeg 57 Top Choice Salon 48 Tuckerbox 59 Upper Valley Haven 60 Valley Floors 58 Village Pizza and Grill 80 WISE 93 Wells Fargo Advisors 1 Woodstock Inn & Resort 64

Hanover Brick & Brew (Ramunto’s) 51 Hanover Chamber of Commerce 88 Hanover Eyecare 33 Hanover Improvement Society 35 Hanover Inn 61 Hanover Terrace Health Center 71 Hazen Hill Construction 47 Indigo 29 JMH Wealth Management 66 James Predmore, DDS 46 Jancewicz & Son 12 Jeff Wilmot Painting 90 Jesse’s Steaks, Seafood & Tavern 48 Junction Frame Shop 78 Kendal at Hanover 72 League of NH Craftsmen 51 Lemon Tree Gifts of Hanover 50 LindeMac Real Estate Inside back cover Little Istanbul 67 Loewen Windows 89 Lou’s Restaurant & Bakery 51 Lyme Road Dental 2 Main Street Kitchens 21 Martha Diebold Real Estate Inside front cover Matt Brown Fine Art 48 Maven 50 & 78 Molly’s Restaurant & Bar 49 Montshire Museum of Science 39 Mountain Valley Treatment Center 65 Mt. Ascutney Hospital 71 NT Ferro Estate & Custom Jewelers 65 Nathan Weschler 73 Neely Orthodontics 67 Noodle Station 88 Northcape Design Build 33

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

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H A N OV E R TA L K S BY

Mike Morin

A chat with

Michael Redmond

Executive Director, Upper Valley Haven What are Upper Valley Haven’s most urgent needs as you take the reins?

The Upper Valley Haven doors are open 365 days a year at no cost to any guest. Each year, more than 14,500 people are helped through our services, which include food, shelter, education, and counseling. We depend on the Upper Valley community for contributions of funds, food, and volunteers so we can address the needs of every guest. But long-term solutions require the development of much more affordable housing and employment opportunities that pay a living wage.

How does Upper Valley Haven encourage residents to reclaim their independence and self-sufficiency?

Staff at the Haven often say that we provide a hand up, not a hand out.

We work to empower and educate our guests on how they can achieve sustainable housing, employment, and income. Our service coordinators become mentors for individuals and families looking to reclaim stability in their lives. Education is one of the pillars of our work, such as Getting Ahead and Rental 101, teaching people about the skills and resources they need to stay housed.

How important was it for you to hit the ground running and network with community leaders?

I’m fortunate that so much goodwill exists due to the fine work and reputation of the Upper Valley Haven and the connections and collaborations that my predecessor, Sara Kobylenski, established throughout the states of Vermont and New Hampshire. I have a full calendar of meetings and a charge of getting to know as many people and organizations aligned with the Upper Valley Haven’s mission as possible.

PHOTO BY JIM MAUCHLY/MOUNTAINGRAPHICS.COM

Michael began serving as Upper Valley Haven’s executive director on October 15.

Describe how your background in care-based organizations will help you manage the needs of the diverse Upper Valley Haven community.

I have had the great fortune of working at exemplary organizations with missions of support and empowerment for society’s most vulnerable populations throughout my career. This was true at Grand Street Settlement on the Lower East Side of New York City, St. Christopher’s Inn in Garrison, New York, which supports homeless men with substance use addictions, and for the past 19 years at the Crotched Mountain Foundation.

You’ve relocated from one beautiful part of New Hampshire to another.

How do you like to spend your winter time away from the job?

A balky knee has ended my downhill skiing days, but I still enjoy spending time on snowshoes in the woods and fields on a quiet and sunny day. But winter has also been the season for singing with a local chorus or opera company or acting in community theater, all of which I enjoy and hope to continue to pursue. H

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