Image Magazine - Winter 2019

image culture • community • lifestyle

image

Winter 2019/2020 vol. 14 no. 4 $4.95

W I N T E R 2 0 1 9 / 2 0 2 0

Join the Fun at Lake Morey Skate-a-Thon GIFTS FOR ALL AGES

AT NATURE CALLS

DUTILLE’S JEWELRY CELEBRATES 60 YEARS

VITAL COMMUNITIES’

WEATHERIZE PROGRAM

Visit Historic Woodstock this Winter!

Junction Frame Shop Junction Frame Shop has been a steadfast part of downtown White River Junction since 1985. That’s over 30 years of providing creative picture framing for all tastes and budgets.

C&S Pizza

55 South Main Street White River Junction, VT (802) 296-2121 www.junctionframeshop.com

104 South Main Street White River Junction, VT (802) 295-5622

Mon–Thu 9am–5pm Fri 9am–6pm Sat 9am–3pm Closed Sun

Mon–Thu 11am–9pm Fri & Sat 11am–10pm Closed Sun

Elixir Restaurant Elixir Restaurant is located in downtown White River Junction in the historic Freight House building. Serving fresh local ingredients in an urban atmosphere.

Come join us for dinner! Reservations are recommended.

188 South Main Street White River Junction, VT (802) 281-7009 www.elixirrestaurant.com Tue–Sat 5–9pm

Big Fatty’s Barbecue 186 South Main Street White River Junction, VT (802) 295-5513 www.bigfattysbbq.com Wed–Mon 11am–9pm

Oodles Oodles is full of out-of-the-ordinary cool stuff.

A collection of all things wonderful . . . from clothing to one-of-a-kind jewelry, antiques, furniture, arts and crafts, and more. It’s not just about the treasures you’ll find—it’s the experience you’ll have. Come meet Petey, the shop dog—he’ll have you at hello!

85 North Main Street Tip Top Building, Suite 150 White River Junction, VT (802) 296-6636 Tue–Fri 11am–6pm Sat 11am–4pm

Angry Goat Pepper Co. NEW LOCATION! 135 Beswick Drive White River Junction, VT www.angrygoatpepperco.com Tue–Thu 10am–6pm Fri–Sat 10am–7pm Closed Sun & Mon

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F. H. Clothing Company Starting our 40th year! . . . as a nationally known, family-owned business designing and producing “clothing that loves you just the way you are.” If you haven’t stopped by, now is the time . . . You’ve GOT to be putting us on!

“Made in the USA . . . on purpose!”

1 Main Street Quechee, VT (802) 296-6646 83 Gates Street White River Junction, VT (802) 296-6646 www.fathat.com

Piecemeal Pies

Espresso | Bakery | Cider Bar | Catering 5 South Main Street White River Junction, VT (802) 281-6910 www.piecemealpies.com Wed & Thu 8am–3pm, Fri 8am–8pm Sat & Sun Brunch 10am–3pm

The Engine Room

Raq-on Dance Studio

Belly Dance and Middle Eastern Dance Classes 58 Bridge Street White River Junction, VT (603) 304-8676 www.raq-on.net

The Engine Room is the Upper Valley’s Event and Music Center. Located in White River Junction, The Engine Room has 4,000 square feet of event space, including the largest stage in the Upper Valley. We recently remodeled the bar and lobby area, added eight amazing taps of fresh draft beer, added a catering kitchen, and installed new sound and lighting equipment. Catering is provided by Maple Street Catering and/or Big Fatty’s BBQ. Many different music events are scheduled.

188 South Main Street White River Junction, VT (802) 296-2400 www.engineroomvt.com

Upper Valley Food Co-op The Upper Valley Food Co-op provides wholesome and high-quality food and other products. We have a strong commitment to local farmers and producers and carry a large variety of locally grown/produced items. The Upper Valley Food Co-op, “Fostering Community Connections as a Trusted Food Resource!”

Thyme Restaurant 85 North Main Street White River Junction, VT (802) 295-3312 www.thymevermont.com

193 North Main Street White River Junction, VT (802) 295-5804 www.uppervalleyfood.coop Open 7 days 8am–8pm

Lunch: Thu–Sat 11:30am–2:30pm Dinner: Tue–Sat 5pm–9pm

Find image at www.uppervalleyimage.com •

13

CONTENTS

FEATURES

36 | The Elegant Extravagance

64 | A Store for Curious

Reclaim tranquility amidst the splendors of the bygone Federalist era.

Nature Calls/Bonkers is a treasure trove for kids and their grown-ups.

by Dian Parker

by Tareah Gray

of Hubble Shire Farm

Minds of All Ages

44 | Skimo

Backcountry skiing is making a comeback.

by Lisa Ballard

52 | A Treasure for 60 Years

Dutille’s Jewelry Design Studio celebrates a milestone.

by Pamela Brown

On the cover: Max Hannam and his dog Theo during the 15th Annual Lake Morey Skate-a-Thon in Fairlee, Vermont, February 2019. Photo by Herb Swanson.

This page: Parker Densmore, a backcountry skier from Hanover, enjoys the fruits of his uphill labors with a sweet powder run. Photo by Lisa Ballard.

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page

44

32

28

80

CONTENTS |

DEPARTMENTS

19 Editor’s Note

72 Cooks’ Corner

20 Contributors

by Susan Nye

22 Online Exclusives 24 Monthly Tidbits

Seasonal facts, fun & ideas.

28 Season’s Best

Create an elegant dessert.

30 Spotlight

A new home for a holiday tradition.

32 Active Life

Outdoor fun in the Upper Valley.

by Natasha Osborne-Howe

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Winter 2019/2020

Celebrate the season.

80 New England Life

Vital Communities’ Weatherize Program.

special advertising sections

by Anne Richter Arnold

86 The Pick

Calendar of local events.

95 Advertisers Index 96 Celebrate the Moment Readers share their photos.

12

White River Junction, Vermont Eclectic Shopping, Theater & Music, Diverse Services

62

Destination New London Shop, Dine & Be Pampered!

image culture

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winter • 2019/2020

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

www.uppervalleyimage.com Publishers

Bob Frisch Cheryl Frisch Executive Editor

Deborah Thompson Associate Editor

Kristy Erickson Copy Editor

Elaine Ambrose Creative Director/Design

Ellen Klempner-Béguin Advertising Design

Hutchens Media, LLC Web Design

Locable

Inbound Marketing Manager

Erin Frisch

Advertising

Bob Frisch

KEEP US POSTED: image magazine wants to hear from readers. Correspondence may be addressed to: Letters to the Editor, image 135 Lyme Road, Hanover, NH 03755. Or email us at: dthompson@mountainviewpublishing.com.

Advertising inquiries may be made by email to rcfrisch1@comcast.net. image is published quarterly by Mountain View Publishing, LLC © 2019/2020. All rights reserved. Reproduction in whole or part is strictly prohibited. image magazine accepts no responsibility for unsolicited manuscripts, artwork, or photographs.

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EDITOR’S NOTE

A Joyous Season Cold weather has arrived—just as we expected—but that doesn’t mean you need to stay indoors. Layer up and head out to the Skate-a-Thon at Lake Morey, Vermont, photo by ian r aymond

on Sunday, January 12, sponsored by Upper Valley Trails Alliance (page 32).

Many braved the cold last year—some with their pets—so come out and join the fun. It’s all for a good cause. You and your friends may also want to participate in the

Pond Hockey Tournament at Lake Morey on February 8 and 9 to benefit the Norris Cotton Cancer Center. Details are on our website.

Continue your outdoor activities by trying skimo, or backcountry skiing.

Lisa Ballard guides us through locations to explore and explains the differences in equipment for this old sport that’s rapidly regaining popularity (page 44).

Then, get into the spirit of the season by taking in a performance of The Christmas Revels at Lebanon Opera House (page 30), and welcome guests by hosting a holiday open house featuring delicious recipes from Susan Nye’s kitchen (page 72). Put on some traditional carols for background music, light the candles, and pour the wine to create a very special gathering.

Kick off the gift-giving season by visiting Dutille’s Jewelry Design Studio (page 52). They’re celebrating their 60th year in business. Members of the Dutille family are experts in fulfilling the dreams of anyone on your shopping list, even that person who seems to have everything. During your shopping trip, be sure to stop in at Nature Calls, where you’ll find a variety of educational toys, games, and puzzles to delight the younger set as well as all kinds of fun and functional items for adults (page 64). Allow plenty of time to browse the thousands of unique items owner Liz Staples has thoughtfully selected to fill this store’s shelves.

Whether you’re staying home this winter or traveling to a far-off locale, gather loved ones around you, cherish your time together, and have a blessed holiday season. Enjoy!

Deborah Thompson Executive Editor dthompson@mountainviewpublishing.com

like us www.facebook.com/mountainviewpublishing

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ABOUT OUR CONTRIBUTORS Anne Richter Arnold, WRITER Anne is a freelance writer living in New Hampshire.

She writes for several magazines, nonprofit organizations, and businesses as well as the Portsmouth Herald.

Her passion is traveling, exploring historic and cultural sites, and sampling local foods and wines.

Lisa Ballard, WRITER and PHOTOGRAPHER A full-time freelance writer and photographer, Lisa is the author of 10 books, including Ski Faster! Guide to Ski Racing and High-Performance Skiing, Hiking the White Mountains, and Hiking the Green Mountains. When she’s not skiing or hiking, she covers other types of outdoor recreation, travel, and conservation topics for more than 25 magazines.

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

Pamela Brown, WRITER Pamela graduated from Western Connecticut State University with a BS in Justice & Law Administration and a minor in Political Science and an MA in English with a concentration in American Literature. She is a former adjunct professor of English at Western and author of Faithful Love, a romance-adventure novel.

She has been a journalist with Hearst Connecticut Media Group for 19 years, covering wide-ranging subjects.

Herb Swanson, PHOTOGRAPHER Herb has been taking photographs for over 25 years, and his work in journalism has taken him around the world. His portfolio is wide-ranging, capturing moments in sports, the arts, and international events. He lives in Vermont and continues to freelance for newspapers, including the Boston Globe and The New York Times and magazines, including Smithsonian.

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image culture • community • lifestyle

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Winter 2019/2020 vol. 14 no. 4 $4.95

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W I N T E R 2 0 1 9 / 2 0 2 0

The Season of Giving

Join the Fun at Lake Morey Skate-a-Thon

Need is great during the holidays, so be sure to remember local charities.

GIFTS FOR ALL AGES

AT NATURE CALLS

DUTILLE’S JEWELRY CELEBRATES 60 YEARS

VITAL COMMUNITIES’

WEATHERIZE PROGRAM

Discover Amped Fitness Stop in and meet owner Jared Walker.

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Winter 2019/2020

JAN

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BRAESIDE LODGING

NATURE CALLS

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NEELY ORTHODONTICS

CALDWELL LAW

NEW ENGLAND BEAUTY & WELLNESS

CARPET KING & TILE

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DATAMANN db LANDSCAPING DEAD RIVER COMPANY DORR MILL STORE DOWDS’ COUNTRY INN DOWDS’ INN EVENTS CENTER ENNIS CONSTRUCTION EVERGREEN RECYCLING FOUR SEASONS SOTHEBY’S INTERNATIONAL REALTY GILBERTE INTERIORS GUARALDI AGENCY HANOVER COUNTRY CLUB HANOVER EYECARE JEFF WILMOT PAINTING & WALLPAPERING, INC. JUNCTION FRAME SHOP LATHAM HOUSE TAVERN LAVALLEY BUILDING SUPPLY LITTLE ISTANBUL

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23

MONTHLY TIDBITS

DECEMBER

F A C T S,

F U N

I D E A S

Keep Pets Safe Holiday plants are beautiful, and we look forward to enjoying them in our homes every year. Some of the most popular plants may be toxic to dogs and cats, however, so be aware of which ones can be potentially dangerous. Here are some tips from the experts at purina.com.

1. Pine Christmas Trees

4. Amaryllis

If you prefer a live tree for your Christmas celebration, choose fir or spruce over pine.

Pine trees aren’t toxic to dogs, but they can be to cats and can cause liver damage and even death. Regardless of tree type, pick up any fallen needles. If ingested, these needles could damage your pet’s internal organs. In addition, keep the tree stand covered so pets don’t drink the water, which could contain harmful bacteria and other pathogens.

All parts of this plant are toxic. Eating the flower or the stem can cause vomiting, but consuming the bulb is most harmful, resulting in severe gastric distress and neurological issues.

2. Poinsettias These festive plants have a bad reputation, but are poinsettias really poisonous?

The truth is the poinsettia’s leaves produce a sap that can irritate your dog or cat’s mouth and esophagus and cause nausea or vomiting.

They would need to ingest a significant amount to cause a more serious reaction, and most pets (and children) won’t consume more than a little because of the irritation it produces.

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3. Holly & Mistletoe It doesn’t feel like the holidays without decking the halls with holly or hanging mistletoe. If you have pets, however, it’s best to go the artificial route with these plants. Holly leaves and berries can cause vomiting, drooling, and abdominal pain.

When pets ingest small amounts of mistletoe, it can cause reactions similar to holly. In larger amounts, more severe reactions may occur, including a drop in blood pressure and heart rate, breathing problems, seizures, and even death.

S

5. Azaleas Azaleas also appear frequently in holiday bouquets, floral arrangements, and potted plants.

These festive flowers can be toxic to both dogs and cats and may cause diarrhea and vomiting, overall weakness, and even cardiac failure.

If you have curious pets, the best way to keep them safe throughout the year may be to refrain from bringing toxic plants into your home at all. If you suspect your dog or cat has ingested any amount of a toxic plant, call your veterinarian as soon as possible. You can also contact the Animal Poison Control Center (APCC) at (888) 426-4435.

Find image at www.uppervalleyimage.com •

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MONTHLY TIDBITS

JANUARY

F A C T S,

F U N

&

I D E A S

Treat Yourself Don’t wait for Valentine’s Day to indulge in a sweet treat! On January 3, National Chocolate-Covered Cherry Day, celebrate with a box of these yummy confections. Or better yet, enjoy some fresh cherries with a side of dark chocolate. Cherries are packed with fiber, vitamin C, potassium, magnesium, manganese, and vitamin K. They also contain antioxidants and other compounds that protect against chronic conditions including heart disease, diabetes, cognitive decline, and cancer.

Dark chocolate is rich in iron, magnesium, and zinc. The antioxidants in dark chocolate support heart health and help reduce chronic inflammation linked to type 2 diabetes, arthritis, and some types of cancer.

Protect Your Eyes In January, make an appointment to have your eyes examined if you haven’t already.

It’s National Glaucoma Awareness Month, and regular eye exams are critical for identifying this disease before it progresses. Glaucoma causes loss of sight by damaging the optic nerve, which sends information to your brain. When the optic nerve is damaged, you begin to lose patches of vision, usually peripheral vision.

Although glaucoma is a lifelong disease, it doesn’t have to lead to total vision loss.

It’s controllable with modern treatment. You can help prevent glaucoma by maintaining a healthy weight, keeping blood pressure at a normal level, not smoking, and getting regular eye exams. Also, dark green and yellow fruits and vegetables contain lutein and zeaxanthin, which help protect the eyes.

These carotenoids are found in spinach, collard greens, kale, corn, broccoli, mangos, sweet potatoes, squash, and yellow and orange bell peppers.

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FEBRUARY

A Significant Month On February 1, 1960 in Greensboro, North Carolina, four AfricanAmerican students sat down and ordered coffee at a lunch counter in a Woolworth’s store.

Refused service, they did not leave, waiting all day. As protests spread, the scene was repeated in other Southern states, resulting in the arrests of more than 1,600 persons who participated in sit-ins.

This is Black History Month. Many wellreceived books and films offer opportunities to learn about and honor the countless accomplishments of black Americans in every area of life who struggled against adversity to attain full citizenship.

Choose one to read or view this month.

online extra

Find book and video suggestions online at www.uppervalleyimage.com.

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27

season's best

Create an Elegant Dessert Don’t be intimidated—making a trifle is easy!

The word “trifle” comes from the old French term “trufle” and literally means something that is whimsical. A proper English trifle is made with real egg custard poured over sponge cake soaked in fruit and sherry and topped with whipped cream. Many puddings evolved as a way of using up leftovers, and trifle originated as a way to use stale cake.

Makes 6 servings

Individual trifle parfaits are an elegant dessert that’s surprisingly simple to make.

6 tangerines, peeled and sectioned 2 Tbsp brown sugar Crumb topping (recipe follows) 2 cups sweetened whipped cream or prepared whipped topping Garnish: Rosemary sprigs, optional 1. Place tangerine sections in a large bowl and sprinkle with brown sugar. Stir to coat and set aside.

2. In each parfait glass, layer tangerine slices, about a tablespoon of crumb topping, and whipped cream. Repeat the layers. Top with crumb topping and a tangerine slice. Refrigerate for at least an hour to chill thoroughly. Garnish with a rosemary sprig, if desired.

CRUMB TOPPING

L cup brown sugar, packed K tsp ground cinnamon 4 Tbsp unsalted butter, melted M cup plus 1 Tbsp all-purpose flour

1. Combine brown sugar and cinnamon in a small bowl.

2. Add melted butter and stir.

3. Add flour and stir until evenly combined.

The mixture should be forming crumbs and hold together when pinched. online extra

Find Berry Trifle and Lemon Peach Trifle recipes online at www.uppervalleyimage.com.

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SPOTLIGHT

The Christmas Revels moves to the Lebanon Opera House

The Christmas Revels, a beloved family-friendly Upper Valley holiday tradition since 1975, will move from the Hopkins Center in Hanover to the Lebanon Opera House this December. The new venue for the Revels, a lovely 800-seat historic playhouse designed for theater, gives Revels North an opportunity to reinvent its production after decades of performances in a concert hall, the Hop’s Spaulding Auditorium.

The 2019 production, “An English Celebration of the Winter Solstice,” is set at a textile mill in a small town in Northern England at the height of the Industrial Revolution, with a theme that will speak to Lebanon’s own manufacturing history. This year’s show will be tailor-made for the Lebanon Opera House and will have all of the pageantry, tradition, and audience participation that define The Christmas Revels.

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Above: Brian Cook (left), executive director of Revels North, and Rick Lemay, vice president and branch manager of Mascoma Bank, inside Lebanon Opera House, the new home of The Christmas Revels.

Photo courtesy of Mascoma Bank.

Opposite, top: The multigenerational cast and chorus of The Christmas Revels on stage at Spaulding Auditorium in the Hopkins Center, the production's home from 1976 to 2018. Photo courtesy of Evan Oxenham.

Bottom: Nils Fredland (right), artistic director of Revels North, leads the chorus in 2018.

Photo courtesy of Evan Oxenham.

When Revels North’s longtime partners at Dartmouth College informed them in April 2018 that they would need to find a new venue for The Christmas Revels in 2019 due to impending work at the Hopkins Center, no obvious new home came to mind. They searched throughout the Upper Valley and beyond for the best performance space.

Fortunately, it turned out to be very close to home.

The timing of the search for a new venue coincided with Lebanon City Council’s creation last year of its new Arts and Culture Commission, which has a vision of Lebanon’s cultural economy growing to make the town one of New Hampshire’s vital artistic hubs. Revels North has no doubt that Lebanon’s increasing commitment to the arts means that The Christmas Revels has found a community where the show can truly thrive.

Performances are December 21 to 23, including a new Monday afternoon discount matinee. Tickets are available through the Lebanon Opera House box office.

The Christmas Revels is underwritten by Mascoma Bank. I Lebanon Opera House 51 North Park Street, Lebanon, NH Box office: (603) 448-0400 lebanonoperahouse.org

Find image at www.uppervalleyimage.com •

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Skaters of all ages—and their pets—take to the ice for a day of fun for a good cause.

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ACTIVE LIFE

By Natasha Osborne-Howe Photos by Herb Swanson

mark your

calendars !

SKATE-A-THON LAKE MOREY SKATING TRAIL, FAIRLEE, VERMONT SUNDAY JAN 12

I

f you’re looking for winter fun after the holidays, the Upper Valley Trails Alliance (UVTA) will hold its Skate-aThon on the Lake Morey Skating Trail in Fairlee, Vermont, on Sunday, January 12. It’s a day of outdoor recreation and community fun!

The trail is known as the longest groomed skating trail in the United States. Participants will skate laps around the four-mile-long trail. The event has been held as consistently as weather conditions have allowed since 2003, with an average turnout between 150 and 200 attendees.

Nordic or “wild” skating pertains to skating long distances on ice. The skates worn are more of a cross-country ski boot, making it less strenuous to cover terrain. Participants in the Skate-a-Thon can borrow skates at the event.

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BUSINESS SENSE

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Participants of the UVTA Skate-a-Thon skate laps around Lake Morey for the chance to earn raffle tickets and support the Trails Alliance.

“This activity is a great way for the community to get together to have fun, be outside, and raise money for the Trails Alliance.”

Bringing the Community Together Lake Morey Resort partners with UVTA and provides the necessary indoor space for the function as well as maintaining the trails for activities. After each snowfall, the trails need to be cleaned, which can be a half-day process.

“The Upper Valley Trails Alliance is a wonderful organization that we love to partner with,” says Lisa Avery, inn manager and wife of Mark Avery, whose family owns the resort. “This activity is a great way for the community to get together to have fun, be outside, and raise money for the Trails Alliance,” Lisa adds.

Lake Morey Resort is located at 82 Clubhouse Road in Fairlee, Vermont.

“We love getting people active and outdoors and getting people on the ice in Vermont and New Hampshire,” says Russell Hirschler, executive director of UVTA. “The skating trail is a unique winter-fun wonder.”

Get Outside and Enjoy the Winter The UVTA was formed 20 years ago and is a regional nonprofit organization that promotes active lifestyles through trail use in all four seasons. It serves as a resource for 43 towns in the Upper Connecticut River Valley on both sides of the river.

The small but powerful organization connects people and places through a regional trail network. It leads a coalition of local trail groups and advocates as well as utilizing programming to promote recreation, equitable access, health, conservation, and economic sustainability.

Members of UVTA and the general public are invited to the Skate-a-Thon. The cost of the entry fee depends upon age and ranges from $20 to $30. Food, cocoa, and raffle tickets will be available for purchase.

“It is a unique opportunity to get outside, and I like my kids being there,” Russell says. “It’s a nice humanpowered way to enjoy winter and is easily accessible off I-91.” To learn more about the Upper Valley Trails Alliance, visit www.uvtrails.org. I

online extra

Find more photos as well as information about a pond hockey tournament at Lake Morey in February to benefit the Norris Cotton Cancer Center at www.uppervalleyimage.com.

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BY DIAN PARKER

6 PHOTOS BY LYNN BOHANNON

the elegant extravagance of

HUBBLE SHIRE [ FARM [ Offering guests an unforgettable experience

B

e prepared to be wowed the moment you step through the door of Hubble Shire Farm. This surprising bed and breakfast is not your typical historic home refreshed for a comfy stay in the country. Hubble Shire Farm is an experience in luxury and tasteful extravagance on par with the boudoirs of Louis XIV, or perhaps a smaller, no less beautiful Downton Abbey, except with a modern flair.

Walking through the front door, you are welcomed by a breathtaking display of the marvelous meld of old and new. The hallway is hand-painted with wide horizontal pink, brown, and white stripes. There are leopard rugs on the stairs graced by a curving 19th century banister, silk Persian carpets over hand-hewn wide-plank floors, a pedestal of Carrara marble topped with a 1910 silver punch bowl from Oslo, and an old oil painting of Norway’s midnight sun. And this is just the entrance!

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The living room features an oil on canvas by Abel Dominique Boyé entitled L’eau Courante, a Napoleon III tulipwood and fruitwood inlaid credenza, pillows made from a Victorian mohair carriage blanket, and 18th century English silver salvers.

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Clockwise from left: Amanda with her Australian Shepherd Tristan in the foyer, which was hand-painted by local artisans.

Above the Carrara marble console hangs the Midnight Sun Over the Lofoten Islands, Norway by Adelsteen Normann.

The Norwegian silver punch bowl from 1915 was made by David Andersen. The dining room features English and Irish Chippendale chairs, continental silver, candelabras

by Maison Odiot, epergne by Sheffield’s James Dixon & Sons, gadrooned table chargers by Edward Barnard, and glassware by Moser and R. Lalique.

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“Every morning I wake up and say, ‘Good morning, house!’” Amanda says.

“Hubble Shire Farm is a dream come true. After a dinner, the house sparkles with the vibrations of the evening. I wasn’t allowed to touch the antiques in the house I grew up in, and I longed to.

This house hugs me. I love it so much.”

A Feast for the Eyes You’ll find this complementary blending of riches in all the rooms of this grand Federal-style house built in 1832 and renovated six years ago. Current owner Amanda Mallan bought the house in early 2019 and moved in last March. Coming from New York City, she was well versed in selecting antiques from European and American auction houses. Amanda instinctively knew how to bring out the magic of this historic home with the sophistication of her antiques.

Amanda’s collection is not from one period but comprises generations of decorative art from all over the world, including mid-century modern, 19th century French, and 1950s American art.

“I’ve always wanted to live in a gracious, elegant manor ever since I was a child and to share it with others,” she says, explaining her motivation for creating this distinctive bed and breakfast for her guests.

Downstairs the peaceful living room decorated in a combination of styles is always filled with fresh flowers. “There are two criteria I have for selecting antiques for the house,” Amanda says.

“The value has to be there. And I have to want to look at it forever.” Indeed, the entire house is a feast for the eyes and, at the same time, comfortable and inviting.

Upstairs there are four themed bedrooms.

Claudine’s room is decorated in a sumptuous French turquoise blue. Over the fireplace is an alluring Marcel Dyf painting of the artist’s wife.

The duvet, valence, and drapes are all handmade by seamstress Melanie Coombs of Beyond Imagination in Jacksonville, Vermont. The DecoLalique room features traditional Lalique fixtures,

Find image at www.uppervalleyimage.com •

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Top: The master bedroom suite is decorated with Lalique chandeliers, sconces, and decorative fixtures. Above the original fireplace hangs Morning by Walter E. Webster, fondly referred to by Amanda as “Lady Chelsea.”

a Seville table, and a dahlia chandelier with matching sconces. The Empire Suite, with its king bed, has French Empire décor in mustard yellow and olive green. The fourth bedroom, Dutch Marquetry Rose, features the only twin bed. Additionally, the grounds of Hubble Shire Farm offer 23 acres for exploration and connect to the VAST snowmobile trail system.

Special Dinners and More As if the house and décor weren’t enough to entice guests, Amanda is a superb chef. Her gourmet breakfasts use fresh Vermont products when available, like seasonal fruit, baked goods, local meats, and of course, maple syrup. Breakfast offerings have included asparagus wrapped in smoked ham with two eggs sprinkled with 40 i m a g e •

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cheddar on jalapeno toast or gluten-free pancakes with fresh berries. Special dietary needs are accommodated.

Once a month, Amanda offers a threecourse dinner with two wine lists. Each meal offers hors d’oeuvres, a salad or soup, a main course, and dessert. A sample menu might start with herbed crêpes with smoked salmon and roasted figs with goat cheese drizzled with balsamic vinegar.

The soup may be butternut squash with just a touch of heat or a radicchio, endive, and arugula salad. The main course could be rack of lamb or fresh seafood sourced from Boston. Desserts have included four

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layered coconut cake or a Black Forest Kirsch torte.

Amanda says she talks to her guests about the menu. “I love the pockets of culture in the White River Valley,” she says. “Whenever possible I use local ingredients: Lazy Lady Farm goat cheese, Free Verse Farm herbs and teas, lamb from Diversity Farm, Randi Rhodes’ bread, and Chelsea’s Sweet Doe Dairy, which makes a delicious gelato that my guests love.”

Hubble Shire Farm also offers special occasion dinners like birthdays, anniversaries, and holidays. Amanda offers a “just because I love you” dinner, Valentine’s Day dinner, Christmas Eve dinner with either duck or goose, and a New Year’s Eve dinner with either Chateaubriand or halibut with morels.

All the dinners and breakfasts are served on antique French Rococo silver and Minton china in the elegant and unique dining room. In 2020, Amanda will be offering a venue for weddings that can host 300 people, plus a 55-person banquet in the barn and a rehearsal dinner for 12 in the house.

“Every morning I wake up and say, ‘Good morning, house!’” Amanda says.

“Hubble Shire Farm is a dream come true. After a dinner, the house sparkles with the vibrations of the evening. I wasn’t allowed to touch the antiques in the house I grew up in, and I longed to.

This house hugs me. I love it so much.”

An added delight of the house is the “innkeeper” Tristan. This gorgeous, cuddly dog is a Blue Merle Australian Shepherd and a happy fellow to welcome you to Hubble Shire Farm.

Along with the inn’s elegant, chic, and beautifully dressed owner Amanda, every guest can be sure of an inimitable experience that will not be forgotten. I

Hubble Shire Farm 277 VT Route 110 Chelsea, VT (802) 625-2045 www.hubbleshirefarmvt.com 42 i m a g e •

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STORY AND PHOTOS

BY LISA BALLARD

BACKCOUNTRY SKIING IS MAKING A COMEBACK

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A backcountry skier finds fresh powder in a glade of trees.

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There’s a newly rediscovered type of skiing that’s catching on in the Upper Valley—alpine touring, also known as AT, backcountry skiing, ski mountaineering, or simply skimo. Skimo is part Nordic and part alpine. There are no lifts involved. You “skin” up, free heel like cross-country skiing, with synthetic fur on the bottom of your skis for traction.

When it’s time to go down, you peel off the skins, secure your heels, then make turns to the bottom. It’s a hot, hip happening on snow.

THE ORIGINAL WAY TO SKI Actually, skimo is an old way to move up and down mountains—it’s simply making a comeback. “Before the ski lift, all skiing was backcountry, powered by human energy,” writes Jeff Leich, executive director of the New England Ski Museum in the summer issue of the museum’s quarterly journal. Jeff cites the Mongolians in the 1100s. When the snow was deep, Mongolian reindeer herders strapped hand-hewn boards to their feet for a more buoyant way to traverse the taiga.

Fast-forward to the late 1800s in New England, when the earliest skiers here pioneered routes on prominent 4,000-foot peaks. They opted for skis rather than snowshoes and were more ski explorers than skiers in the way we think of skiing today. The Upper Valley, particularly students and faculty at Dartmouth College, was at the center of this skimo action.

In 1913, Carl Shumway and Eric Foster, both seniors at Dartmouth, skied 50 miles from Hanover to Mount Moosilauke, up and down the mountain, and then back to Hanover. A year later, Shumway, Joseph Cheney, and Fred Harris made the first skiing ascent of Mount Washington, including a foray into Tuckerman Ravine. Little did they know that thousands of skiers would follow them into Tuckerman’s in what would become a rite of spring for skimo aficionados.

“It was one grand, wild coast down through the ravine,” said Shumway afterward. “The blizzard added a spice of uncertainty to the performance, for the boiling of snow flurries in the great cauldron made it impossible to see.

The frozen snow waves kept me rocking back and forth.”

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Opposite, clockwise from top left: A skier in Tuckerman Ravine, one of the classic places to hike for your turns each spring. A skier pulls his skins off his skis at the end of his climb. Two skiers enjoy skinning in the backcountry on a sunny spring day.

Skins allow a backcountry skier to walk up a slope.

“With full-length skins, I could go straight up a steep incline.

It was awesome to ski down!”

WHERE TO GO The following are some of the classic places to go in the region for backcountry or “side country” skiing. Note: Some of these spots are only skiable when the snow is deep: New Hampshire Mount Washington (Tuckerman Ravine or Gulf of Slides) Mount Cardigan Mount Monadnock Cannon Mountain Vermont Mount Mansfield (Rock Garden, Bruce Trail, Hourglass Chute, Profanity Chute) Bolton Valley Jay Peak Woodward Mountain Brandon Gap Smugglers’ Notch (the road, which is not plowed during the winter) Lincoln Gap Many former ski areas are still great places to make tracks on AT gear. Always ask the landowner’s permission if it’s private land.

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GEARING UP FOR SKIMO

Skimo gear is lighter weight than normal ski gear and has modes for going uphill and downhill. On the way down, your skins roll up and go in your pack.

Expedition 3 Ski Poles Collapsing ski poles “telescope” (adjust in height) for ascending, descending, and sidehill traverses.

VTA Mohair/Nylon Skins Skins are sticky on one side to adhere to skis and furry on the other for traction on snow.

Marker Alpinist 12 Bindings The heel of the binding is free for climbing and fixed for the descent.

Movement 3Tech Alpi Helmet A helmet should have good venting yet protect your head.

Lupo Air 130 Boots Ski boots have a softer “climb” mode and a stiffer ski mode.

VTA 88 Lite Skis Skis are lightweight and have notches or flat spots at their tips and tails where the skins attach.

Photos courtesy of Marker Dalbello Völkl (except helmet)

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In 1914, Nathaniel Goodrich, Dartmouth’s librarian at the time, made the first ascent on skis up Mount Mansfield. Goodrich also founded and edited the American Ski Annual that, early on, motivated many skiers to try Mount Mansfield.

Because of the modern skimo movement, Mount Mansfield is once again attracting backcountry skiers to routes like the Rock Garden, Bruce Trail, and off Chin Clip down Hourglass or Profanity Chutes, expert endeavors both then and now.

If all early skimo in New England had been that extreme, skiing probably would never have become as popular as it is today. The tamer, sloping pastureland around the Upper Valley was a bigger draw for the general public. It was easier to climb and ski down. By the 1920s, you could take lessons from charismatic European instructors. In 1932, the British Ski Yearbook described

A skier heads into the woods on a warm spring day, hoping to time his descent for when the snow turns to buttery corn snow.

skiing in New England as “possibly the best skiing country east of the Rockies, marred only by that diabolical American invention, the barbed wire fence.”

Early slalom, which was also instituted in the United States by Dartmouth students, was called “tree running” because racers literally turned around trees. The first downhill was held at Mount Moosilauke. If you wanted to race, you had to first climb 3,000 vertical feet to the start.

“When one talks about alpine skiing, one of the things to realize is that it comes out of a ski mountaineering background, where a skier would walk up through the woods, get to tree line, and then walk up to the top of the mountain,” says historian E. John B. Allen, professor emeritus at Plymouth State University in the documentary film Passion for Snow. “Above tree line, it is bare, and that afforded the possibility of the down-mountain rush.

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The moment that you got to the trees, you had to watch out.”

GEAR IMPROVEMENTS Not much has changed on that note.

Avoiding trees remains one of the challenges of backcountry skiing in the Northeast today. However, it’s a lot easier to avoid them with modern skimo gear.

The skis are shorter, fatter, lighter weight, and perform much better. Changes in gear are one of the reasons that alpine touring has recently resurged in popularity.

“Wider skis displace the [ungroomed] snow,” explains Breck Taber, co-owner of Omer and Bob’s in Lebanon, New Hampshire. Omer and Bob’s is the main source for backcountry ski gear in the Upper Valley.

“You’ll want lighter, wider skis, but to a point,” continues Breck. “Some setups, including the binding, have almost zero weight. Don’t go too light if you ski more than 50 percent inbounds and this is your first setup. You’ll want something more downhill-reliable.”

If you’re just getting into skimo, Breck places less emphasis on ski choice and more on boots and bindings. “You need a true alpine binding with a releasable heel,” he says. “If you try to use a fixed-heel binding on the way up, you’ll be miserable.”

Similarly, your ski boots should have a climbing mode that makes them more flexible on the way up and a skiing mode that makes them more supportive (stiffer flexing) on the way down.

Poles that telescope (adjust in size) are helpful too. Going downhill, they should be the same length as when you are alpine skiing. The elbow should form a 90-degree angle when the pole is placed upside down on your ski and you grasp it with your hand under the basket. Going up, you can make them shorter, and on a sidehill, the pole on the uphill side can be shorter than the one on the downhill side.

Breck also emphasizes wearing layers that breathe. “The first time I went backcountry skiing, I dressed for downhill skiing and froze,” he says. “I was way overdressed and got soaked with sweat, 50 i m a g e •

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then got really cold. You will sweat going up, but you need to be dry when you go down. You need proper clothing to have a good time.”

THE ATTRACTION Breck’s introduction to alpine touring was at Bolton Valley. “I loved getting out in no-man’s land,” he recalls. “With fulllength skins, I could go straight up a steep incline. It was awesome to ski down! On AT gear, you can go where you want to go.

If you see a chute and think it would be cool to check it out, you can do it.”

Access to terrain that you wouldn’t normally ski is one of skimo’s big draws, but it’s not the only one. Some people never go out of bounds. They skin up a normal ski area.

“Some of our customers have kids in race programs. Instead of standing around, they get a workout in,” says Breck. “The user profile for AT gear has a broad spectrum among experienced skiers. You don’t need a lift ticket. Many people go before the lifts spin.” That includes Breck. You’ll often find him skinning up Storr’s Hill in Lebanon before heading to Omer and Bob’s. He’s rarely alone.

“After it snows, I think I’ll get fresh tracks at 7:30am, but there will be 10 tracks already,” he says. “It’s getting super popular. You don’t stand in a lift line after dropping a lot of money for a lift ticket. AT gear is a little more expensive, but you get a lot more skiing.” I FOR MORE INFORMATION AMC Website, www.outdoors.org Best Backcountry Skiing in the Northeast: 50 Classic Ski Tours in New England and New York by David Goodman (AMC Books) Granite Backcountry Alliance www.granitebackcountryalliance.org Mount Washington Avalanche Center www.mountwashingtonavalanchecenter.org New England Lost Ski Areas Project, www.nelsap.org Omer and Bob’s, www.omerandbobs.com Vermont Backcountry Alliance, www.vtbc.org online extra

To learn more about front-country and backcountry skimo, visit www.uppervalleyimage.com.

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OVAL OPAL AND DIAMOND EARINGS

SAPPHIRE AND EPAULETTE DIAMOND RING IN PLATINUM

RHODOLITE GARNET AND DIAMOND HALO PENDANT 52 i m a g e •

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BY PAMELA BROWN

A

6

PHOTOS BY JIM MAUCHLY / MOUNTAIN GRAPHICS PHOTOGRAPHY Jewelry photos courtesy of Dutille’s Jewelry Design Studio

∂ EST.

1959 ∂

TREASURE for

60 YEARS DUTILLE’S JEWELRY DESIGN STUDIO CELEBRATES A MILESTONE

J

ude Dutille recalls hanging around his father’s jewelry store and being intrigued by the cool little jeweler’s tools, but he never thought about working there. Today, Jude and his stepson, Beau Maville, are celebrating 60 years of Dutille’s Jewelry Design Studio and carrying on the family legacy. “It’s a milestone to be celebrated, especially to honor the legacy of those who came before us. But at the end of the day, we’re always going to strive to get better at what we do to help further that legacy,” says Jude.

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Front row: Suzanne Goldman, Laura Dykstra, and Katherine Clark.

Back row: Beau Maville, Danita Morgan, Cheryl LaJoie, G.G. (graduate gemologist), Adam Dutille, Dexter Cooper, Louise Dutille Bebeau, and Jude Dutille.

Not pictured: Valerie Dutille.

Below: Jude Dutille, Portrait of Philias H. Dutille, and Beau Maville.

Now in its third generation, Dutille’s remains committed to the finest craftsmanship and outstanding customer service. “When I started, we were a typical conservative New England family jewelry store. The competition was local, and we carried a little bit of everything. Now our competition is global. We have to be laser-focused on delivering world-class service, traveling to shows to source unique merchandise, and doing what we do best, which is custom design,” Jude says.

Dutille’s is a state of the art studio offering in-house production, engraving, appraisals, pearl stringing, custom design, period-correct antique restoration, and on-site repairs. Products range from engagement rings and diamond jewelry to one-of-a-kind custom designs and unique colored stone pieces. “We pride ourselves on being able to provide creative solutions to 54 i m a g e •

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“We pride ourselves on being able to provide creative solutions to our customers’ design needs,” says Jude.

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Clockwise from top left: Jude Dutille, G.G. (graduate gemologist), owner and goldsmith; Danita Morgan, goldsmith; Dexter Cooper, goldsmith; and Louise Dutille Bebeau, graphic designer.

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our customers’ design needs,” says Jude. The professionally trained staff includes four goldsmiths and two Gemological Institute of America graduate gemologists.

An Early Passion for Jewelry Beau Maville is instrumental in designing. “I started working with 3D design in 2005, and today customers can see a live redesign or custom piece much easier.

It’s a huge accomplishment for any small family business to be multigenerational and also be progressive,” says Beau, who is completing his 14th year and leads sales and the CAD department.

He was inspired at an early age.

“For the invention convention in the fourth grade, I made an organization system for jewelry repair jobs. For my high school senior project, I studied how to create a mokume-gane ring,” he says, looking forward to a long career in the business. (Mokumegane is a Japanese metalworking technique that produces a mixed-metal laminate with layered patterns that take on the appearance of natural wood grain.)

“I still have that piece. It will take a lot, but I’ve watched and learned how to run a very successful retail business.”

It all started in 1959 when Phil Dutille, Jude’s father, bought the J.S. Wolfe jewelry store where he was a watchmaker for five years after graduating from the Bowman Technical School in Pennsylvania.

In 1981, at age 19, Jude joined the business. “There were three employees at the time, and I did everything from selling jewelry to engraving to changing watch batteries. I was quickly frustrated that I couldn’t repair or make jewelry, so I went to school for it,” explains Jude, also a graduate of

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Twilight Collection by Danita Morgan.

Bowman. He worked alongside his father for 12 years until his father’s retirement.

“I’m still at the workbench every day, but my most important role now is to use 38 years of experience to help my employees deliver consistently great service.”

The Legacy Continues Cheryl LaJoie is one of those employees; she has worked at Dutille’s for 24 years.

“Jewelry has a deep, meaningful story, and people want to preserve that. I work for someone who recognizes how important that is and continues to make quality jewelry,” says Cheryl. “Jude, like his dad, has stayed true to quality in both customer relationships and jewelry production in and amongst the massproduced world of chain stores and Internet options.”

Cheryl explains it as a team effort. “We push one another to do better, celebrate 58 i m a g e •

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our accomplishments, laugh, and sometimes even cry. I care a great deal about them. Jude and his wife Valerie have always been incredible. They genuinely care about their employees, so it makes it hard to not feel as though you’re part of the family,” she adds.

For now, Dutille’s is ready for the holidays. “We’re a perfect fit for someone looking for a gift that the recipient can enjoy for many years to come. Well-designed and crafted jewelry can last a lifetime, and we pride ourselves on offering our customers exactly that,” says Jude.

“Diamond earrings made from handselected stones with a special locking back for security have always been a holiday favorite. Shinola watches have been a very popular gift as well,” he adds. The store also carries a large selection of bracelets, earrings, and

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necklaces from E.L. Designs. Gift wrap is available.

Dutille’s is the product of what Phil Dutille originated. “It’s a nice feeling to be a small part of something larger. Our compass will always point toward his sense of fairness and how honest and kind he was,” says Jude, who continues that same philosophy. “I want our customers to leave feeling they have received excellent value and were helped by someone who was knowledgeable, friendly, and genuinely interested in helping them.” I Dutille’s Jewelry Design Studio 55 North Park Street Lebanon, NH (603) 448-4106 www.dutilles.com

online extra

Find a list of most wished-for gifts from Dutille’s at www.uppervalleyimage.com.

Turquoise, diamond, and tsavorite pendant.

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Destination New London!

Clarke’s Hardware

New England Beauty & Wellness

Grounds

257 Newport Road New London, NH (603) 526-2800 www.ClarkesHardware.com

207 Main Street New London, NH (603) 942-2455 www.newenglandbeautyandwellness.com

374 Main Street New London, NH (603) 526-6010

Mon–Fri 8am–5:30pm Sat 8am–5pm Sun 9am–1pm

By appointment only

Tatewell Gallery

Millstone at 74 Main

Timeless Kitchens

New London Shopping Center 277 Newport Road New London, NH (603) 526-2910 www.tatewell.com Mon–Fri 10am–5:30pm Sat 10am–4pm Closed Sun

74 Newport Road New London, NH (603) 526-4201 www.74MainRestaurant.com

11 Pleasant Street New London, NH (603) 526-7866 www.timelesskitchen.com

Mon–Sat 11:30am–9pm Sun 11am–9pm, Brunch 11am–2pm

Mon–Fri 10am–5pm

Hugo Anderson MFA

Morgan Hill Bookstore

Optometrist On Premises 255 Newport Road Unit E New London, NH (603) 526-6990 Mon, Tue, Fri 9am–5pm Wed & Sat 9am–12pm Thu 9am–7pm 62 i m a g e •

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Artist/Curator 468 Main Street New London, NH (310) 266-9904 www.hugoanderson@me.com Open most weekdays (look for the flag) and by appointment

Sun–Sat 8am–4pm

253 Main Street New London, NH (603) 526-5850 www.MorganHillBookstore.com Mon–Fri 9am–5:30pm Sat 9am–5pm, Sun 11am–3pm

Shop, Dine & Be Pampered!

Dr. Dorothy L. Hitchmoth, PLLC Comprehensive Vision and Medical Eye Care 219 County Road New London, NH (603) 583-4211 www.drdorothy.org Mon–Fri 9am–4pm by appointment

New London Inn & Coach House Restaurant 353 Main Street New London, NH (603) 526-2791 www.TheNewLondonInn.com

GraceHill Construction PO Box 466 New London, NH (603) 748-2804 www.gracehillco.com

Please visit our website for menus, rates, and hours.

Unleashed

Flash Photo / Flash Pack & Ship

277 Newport Road New London, NH (603) 526-2088 www.UnleashedNH.com

New London Shopping Center 277 Newport Road New London, NH (603) 526-2400 www.FlashPhotoNH.com

Tue–Sat 10am–4pm

Mon–Fri 9am–5:30pm Sat 9am–5pm, Sun 10am–2pm

Mon–Fri 9am–5:30pm Sat 9am–2pm

The Flying Goose Brew Pub

Hubert’s Family Outfitters

40 Andover Road New London, NH (603) 526-6899 www.FlyingGoose.com

219 County Road New London, NH (603) 863-4032 www.Huberts.com

An Artisan Bakery in the Heart of New London

Mon–Sat 11:30am–9pm Sun 11am–8pm

Mon–Sat 9:30am–6pm Sun 11am–4pm

The Renaissance Shoppe

A resale shop located at and to benefit Lake Sunapee Region VNA & Hospice 107 Newport Road New London, NH (603) 526-6711 www.LakeSunapeeVNA.org

Local Delivery Available

12 Lovering Lane New London, NH (603) 526-2892 www.blueloonbakery.com Wed–Fri 7am–4pm Sat 7am–2pm; Sun 8am–2pm Visit our website for weekly menus.

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BY TAREAH GRAY

6

PHOTOS BY CPERRY PHOTOGRAPHY

A STORE for CURIOUS MINDS OF ALL AGES Nature Calls/Bonkers is a treasure trove for kids and their grown-ups

A curious little boy named Otto who wanted toys of a scientific nature to quench his thirst for knowledge singlehandedly sparked the idea for his mom to open a specialty toy store in the Upper Valley nearly 20 years ago. “I opened Nature Calls because I could not find any science stuff for my then-threeyear-old son Otto,” says Liz Staples.

“After doing research, I realized that there was a lot of different stuff for his age and up, so I decided to open my own store after talking to other parents who felt the same.”

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Every first Thursday of the month, the store hosts Sip, Snack, and Shop from 4:30 to 7pm, when customers can browse sale items while enjoying wine, soft drinks, and refreshments.

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Owner Liz Staples stands beside a large holiday display featuring Christmas storybooks, candles, stocking stuffers galore, Christmas crafts, and tabletop items, to name just a few.

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Unique Gifts for the Young and Young at Heart

There’s something for every generation at Nature Calls/ Bonkers. “Our nature section has all sorts of items for adults too,” Liz adds. “Wind chimes are an ever-growing category as well as bird feeders (one with a camera), suet feeders, salt and pepper shakers, and Kringle Candles.”

Since 2000, oodles of eager minds like Otto’s have been stimulated with science kits, games, puzzles, posters, and educational books they have received as unique and useful gifts found at Nature Calls/Bonkers in the PowerHouse Mall in West Lebanon. Adults have flocked to the bird feeders, wind chimes, and teaching supplies that round out the myriad of nature-themed items for all ages.

“We are a science, nature, and educational store for the entire family,” says Liz. And while Otto grew up to be a history buff rather than a scientist, his passion has heavily influenced the youth history and geography section of the store. Other sections cater to interests in zoology, botany, astronomy, and oceanography, to name a few.

Every first Thursday of the month, the store hosts Sip, Snack, and Shop from 4:30 to 7pm, when customers can browse sale items while enjoying wine, soft drinks, and refreshments. There are 20 percent off sales running consecutively every two weeks at the store, and Black Friday offers shoppers 25 percent off all Christmas and Hanukkah items, and Small Business Friday means 20 percent off storewide.

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There is something new to look at everywhere you turn in Nature Calls/Bonkers, so you're sure to find something for everyone on your gift-giving list. A nice selection of Hanukkah candles and menorahs is also available.

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This coming holiday season, Nature Calls/Bonkers will feature Christmas decorations, Hanukkah candles, and tabletop accessories. “For the last few years, there hasn’t been a hot toy for the holiday season that is of the quality I want in my store,” says Liz. “Playmobil advent calendars are collectibles and sell out every year. Thomas the Train is always good. Science kits have a bigger audience each year and will continue to grow since people have paid attention to STEM (Science, Technology, Engineering, and Math) and want their children to be better than they may have been in school in those subjects.”

The store’s toys require limited battery power and technology; however, robotics is a growing category with programming, coding, and problemsolving for children. “We believe in face time—real sit-down-and-look-at-eachother face time,” says Liz. There’s something for every generation at Nature Calls/Bonkers.

“Our nature section has all sorts of items for adults too,” Liz adds. “Wind chimes are an ever-growing category as well as bird feeders (one with a camera), suet feeders, salt and pepper shakers, and Kringle Candles.”

Specialty Items Thoughtfully Curated Previous to being a business owner herself, Liz worked for her friend Annette Brown, who owned the local specialty store Artifactory. Liz credits Annette as her mentor. Nature Calls opened in June 2000 in a 900-squarefoot space in the PowerHouse Mall in West Lebanon. Just a year later, Liz expanded her store to a 2,400-squarefoot area down the hall.

Then in 2002, she opened Bonkers after a toy store in the mall moved out. A couple of years later, however, L.L.Bean moved into the mall, and Liz took advantage of the opportunity to consolidate both stores in the current location, making Nature Calls/Bonkers a union of the two stores.

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“Most of the items in the store I find through the fabulous team of sales reps who come to see me three times a year,” says Liz. “They are very helpful and supportive and find great deals for me to help keep my prices competitive. I travel to only a few shows a year. I want to be in the store selling and talking to customers, trying to find out what they need and want for the people on their lists.”

In really busy years, Liz has had 10 employees; now she has just three and recently reduced the store’s space by 1,000 feet. “There have been some amazing years and some difficult years as well, but I have weathered them, and I am still here and plan to be here for a few more years and hope to sell the business when I want to retire,” she says.

“Business has changed over the last five years with the success of Internet shopping,” explains Liz. “Everyone wants everything now. The Internet has everything all the time, and that’s hard to compete with. We have a wish list book for our customers, and when an item comes in, we call them and let them know, and they come and get it.”

Liz says that because Nature Calls/ Bonkers carries a different inventory from the big-box stores, they are not really her competition. “I search hard for quality and purpose in the toys, science kits, puzzles, and gifts in my store. Buying at your locally owned business keeps money in the community and your neighbors employed. We give to school fundraisers, sponsor school events, and donate to local charities and their events.” I Nature Calls/Bonkers PowerHouse Mall 8 Glen Road #15 Lebanon, NH (603) 298-5522 STORE HOURS Mon–Wed Thu–Sat Sun

9:30am–6pm 9:30am–8pm 11am–5pm

Holiday hours begin after Thanksgiving: Mon–Sat 9am–8pm Sun 10am–6pm

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Visit www.uppervalleyimage.com

FOR SUGGESTIONS ON CREATING AN EASY ANTIPASTI PLATTER

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cooks' corner

BY SUSAN NYE

celebrate the

SEASON Host a holiday open house HAS IT BEEN A WHILE SINCE YOU THREW A HOLIDAY PARTY? If you’re hesitating, don’t. The holidays are a perfect time to entertain. After all, the house is beautifully decorated and, while busy, friends and family are in high spirits.

An open house is an excellent way to bring everyone you know and care about together. The book club can meet your colleagues from work. Your college roommate can finally get to know your neighbors. Your fellow volunteers from the library and soup kitchen may discover a new recruit in your golf group. Your widowed neighbor may meet a new love interest.

In other words, it’s a wonderful opportunity to bring all your fascinating friends together.

Holiday greetings and best wishes for a New Year of happiness and health in a world of peace.

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cooks' corner

Here are a few hosting hints and recipes to get you started.

Simplify the bar. Most everyone is going to drink wine, so stick to your favorite red and white. A signature cocktail is optional but adds to the fun. Have some beer on hand, just in case. Make sure you have a good supply of sparkling water and fruit juices for non-alcohol options.

Finger food and platters are the way to go. Few homes can accommodate a sit-down dinner for 20, let alone 50, and juggling plates and glasses at a buffet table is an accident ready to happen. Delicious finger foods are easy to serve and just as easy to eat. A platter or two balances out the menu and lets hungry guests help themselves.

Fan favorites are sure to please. You can’t go wrong with beef tenderloin. Slice it thin for crostini and add a dab of horseradish sauce. Shrimp is always a winner, especially roasted and dipped in rémoulade. As for platters, let’s be honest—vegetables are a good idea but, for the most part, ignored. On the other hand, everyone loves cheese.

Make or buy? Why not both? Be sure to make the one or two WOW dishes that all your friends adore.

After that, it’s okay to buy some of the hors d’oeuvres.

Smoked salmon with all the fixings is beautiful, delicious, and takes minutes to arrange. The same goes for antipasti with wonderful cheeses and meats.

Don’t forget dessert. Everyone likes a little sweet at the end of the night. Bring out some Christmas cookies and serve a happy holiday mousse. The portions should be small, just a bite or two. Think of it as sweet finger food.

Have a wonderful holiday and bon appétit!

FIZZ THE SEASON 1 qt pomegranate juice 1 cup Grand Marnier 1 cup vodka 2 bottles prosecco Garnish: lime slices, pomegranate seeds, and sprigs of rosemary

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Makes 16 cocktails

1. Combine the pomegranate juice, Grand Marnier, and vodka in a pitcher or jar and store in the refrigerator or freezer until very cold.

2. For each cocktail, place 2 ounces of the pomegranate juice mixture in a champagne flute.

Slowly add about 4 ounces prosecco, garnish with a slice of lime, pomegranate seeds, and a sprig of rosemary.

BEEF TENDERLOIN CROSTINI Makes about 30

2 lb beef tenderloin Kosher salt and freshly ground pepper to taste

Olive oil 1K–2 baguettes, thinly sliced and toasted O cup extra-virgin olive oil

2 cloves garlic

Horseradish Cream Garnish: snipped chives, parsley, or broccolini

Horseradish Cream Makes 1K cups

1. Preheat the oven to 350°. Pat the beef dry and sprinkle liberally with salt and pepper. Heat a little olive oil in a large ovenproof skillet over medium-high heat. Add the beef and brown well on all sides.

2. Transfer the pan to the oven and roast for 20 to 35 minutes or until a thermometer inserted 2 inches into the center of the roast registers at 110° for rare or 125° for medium-rare. Remove the tenderloin from the oven, transfer to a cutting board, cool to room temperature, and slice thinly.

1 cup sour cream 3–4 Tbsp prepared horseradish, well drained K tsp Worcestershire sauce

Pinch smoked paprika

1 tsp champagne or white wine vinegar K tsp kosher salt

Dash hot red-pepper sauce

3. Put the extra-virgin olive oil and garlic in a blender, add K teaspoon salt, and process until the garlic is finely chopped. Let the garlic oil sit for at least 30 minutes.

Put all the ingredients in a bowl and whisk to combine.

Refrigerate for at least an hour or until ready to serve.

4. Assemble the crostini: Lightly brush each toast with a little garlic oil, top with a slice or two of beef, add a dollop of horseradish cream, garnish with chives, and serve.

Feel free to prep everything in advance and assemble at the last minute.

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cooks' corner

ROASTED SHRIMP WITH RÉMOULADE SAUCE Makes about 36

2 lb extra-jumbo (16–20 per pound) shrimp

1 clove garlic, minced Grated zest and juice of K lemon Sea salt and freshly ground pepper to taste Olive oil 1. Preheat the oven to 450°. Put the shrimp in a bowl, sprinkle with the garlic and lemon zest, and toss to combine. Drizzle with the lemon juice and enough olive oil to lightly coat and toss again. Let the shrimp marinate for about 10 minutes.

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2. Place the shrimp on rimmed baking sheets or a cast-iron pan in a single layer and roast at 450° for 5 minutes or until the shrimp are cooked through and opaque. Don’t overcook.

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3. Arrange on a serving platter or tray with cocktail picks and a bowl of rémoulade sauce. The shrimp can be served warm or at room temperature.

RÉMOULADE SAUCE Makes about 2 cups

1 Tbsp Dijon mustard 1 Tbsp whole-grain mustard 1 Tbsp white wine vinegar 2 cloves garlic, minced Grated zest of 1 lemon 2 Tbsp capers, drained and finely chopped 1 tsp anchovy paste N tsp smoked paprika N tsp cayenne pepper Sea salt and freshly ground pepper to taste O cup sour cream O cup mayonnaise 1 scallion, finely chopped N cup fresh tarragon, finely chopped 2 Tbsp fresh flat-leaf parsley, finely chopped

Put the mustards, vinegar, garlic, lemon zest, capers, and anchovy paste in a bowl.

Season with spices, salt, and pepper, and whisk to combine. Add the sour cream, mayonnaise, scallion, and herbs and whisk again.

Refrigerate for at least an hour or until ready to serve.

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cooks' corner

GINGER-MAPLE MOUSSE 14–20 (2–3 oz) servings

1 Tbsp gelatin 2 Tbsp dark rum O cup maple syrup O cup apple cider 1 (2-inch) piece fresh ginger, peeled and finely chopped 1 tsp cinnamon 1 tsp salt 6 egg yolks 6 Tbsp (O stick) cold butter, cut into pieces K cup cold sour cream 2 cups very cold heavy cream K cup chopped crystallized ginger Garnish: slivers of crystallized ginger 1. Prepare an ice bath in a large, shallow bowl and set aside.

2. Place the rum in a cup, sprinkle with the gelatin, and let stand for 10 minutes to soften.

3. Put the maple syrup, cider, fresh ginger, cinnamon, and salt in a heavy saucepan. Stir to combine and bring to a boil. Remove from the heat and cool to room temperature.

4. Put the egg yolks and N cup cream in a bowl and whisk until smooth. Add the eggs to the maple syrup mixture and whisk until well combined.

5. Set over low heat and, stirring constantly, cook until the custard reaches 170° on a candy thermometer.

6. Remove the pan from the heat, add the rum and gelatin, and whisk until the gelatin dissolves. Add the butter, 1 to 2 pieces at a time, whisking until incorporated. Pass the custard through a fine-mesh sieve into a bowl.

7. Set the bowl in the ice bath and, stirring frequently, cool to room temperature. Cover and refrigerate the custard for at least an hour.

8. Stir the sour cream and crystallized ginger into the custard. Whip 1N cups heavy cream until stiff peaks form.

Gently fold the whipped cream into the custard.

9. Transfer the mousse to tiny dessert or shot glasses or espresso cups.

Cover and refrigerate for at least 2 hours and up to overnight. Remove the mousse from the refrigerator about 20 minutes before serving.

10. Whip the remaining cream until soft peaks form. Top each glass with a dollop of whipped cream, decorate with slivers of crystallized ginger, and serve.

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79

Sarah Brock of Vital Communities, third from left, poses with her team of Weatherize volunteers from Orford, Piermont, and Lyme, New Hampshire, at their January 2018 Weatherize kick-off event. This team helped more than 50 of their neighbors weatherize their homes. Photo by Molly Drummond.

Vital Communities’

WEATHERIZE

PROGRAM A MODEL FOR SUCCESS

For the past three years, Sarah Brock and her team at Vital Communities have been debunking the myth that living in New England means you have to be cold and pay high heating bills.

Sarah, as the energy program manager, has led a successful threeyear campaign called Weatherize that has brought both cost savings and comfort to residents in the Upper Valley.

“We wanted to focus on where people really feel a difference financially, which is winter heating,” says Sarah, “so we took the successful Solarize model from five years ago, which doubled the number of solar homes in the region, and made it Weatherize.”

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NEW ENGLAND LIFE

By Anne Richter Arnold Photos courtesy of Vital Communities

“Weatherizing is a very easy and practical thing to do in your own home.”

ATTIC ON RIGHT IS NOT INSULATED; NOTICE THE SNOW-MELT PATTERNS.

ATTIC ON LEFT IS INSULATED.

View from the east end of the Corbin Covered Bridge in the fall.

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NEW ENGLAND LIFE

1

2

“People in this region were unaware that there were contractors who specialize in weatherization and state rebate programs that help subsidize the costs.”

1. Weatherize volunteers from Canaan and Enfield, New Hampshire. 2. Volunteers in Randolph, Vermont.

3. Sarah Brock speaks with an interested Lebanon, New Hampshire, resident.

4. Contractor Frans van de Ven answers questions in Woodstock, Vermont.

5. Vital Communities’ staff explain weatherization to a crowd in Woodstock.

6. Volunteers, contractors, and residents talk at a Weatherize event in Norwich, Vermont.

Photos 3, 4, 5, and 6

by Molly Drummond.

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4

“During the campaigns, volunteer teams helped over 290 families weatherize their homes— more than double our region’s annual average!”

Creating Positive Change “The process of designing our Weatherize campaign was highly collaborative, aligning nicely with Vital Communities’ mission of bringing people together and engaging our whole community to create positive change,” explains Sarah, who convened local contractors, energy committees, and energy-efficiency program leaders in 2016 and 2017 to co-create Weatherize.

“Weatherizing is a very easy and practical thing to do in your own home,” she continues, “but one of the best-kept secrets because it’s not as exciting and interesting as solar. We told people about energyefficient things like insulation in the basement. We got people together to tell their neighbors about how they were winterizing and how they could do it too. There were prizes and incentives, but primarily it was social motivation to get communities to be part of this program.

“People in this region were unaware that there were contractors who specialize in weatherization and state rebate programs that help subsidize the costs,” Sarah adds.

“In an average year, fewer than 140 homes were weatherized across our 33 Weatherize towns. During the campaigns, volunteer teams helped over 290 families weatherize their homes—more than double our region’s annual average!”

Weatherize projects focus on air-sealing and insulation, two costeffective ways to improve comfort, reduce energy costs, and address

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83

NEW ENGLAND LIFE

problems like ice dams, cold spots, and drafts. Projects typically cost between $6,000 and $12,000 (before rebates) with average energy savings around 20 to 30 percent.

Reaping the Benefits About two-thirds of New Hampshire’s homes qualify for rebates up to $4,000 from NHSaves. In Vermont, all households are eligible for a variety of rebates from Efficiency Vermont, including up to $2,000 toward weatherization (or $4,000 for low- and moderate-income households).

Weatherize partners with a group of experienced, local contractors vetted by each state’s energy-efficiency utilities and certified by the Building Performance Institute. Residents can meet with a contractor at little or no cost before committing to a weatherization project.

John Bouton is a resident of New London and participated in Weatherize in 2019. He worked with Yankee Thermal Insulation, a company that has completed dozens of weatherization projects through Weatherize Upper Valley. His project was completed in May 2019, and he received rebates from NHSaves to help him pay for the air-sealing and insulation.

“Weatherizing our home involved a simple audit, straightforward insulation, and then reaping the benefit,” says John.

“There were no surprises. We found that our house was cooler during summer, particularly in the attic, and our furnace came on much later in the fall, clear proof that we are making our home more energy efficient.”

Many other communities throughout New England are asking Sarah to share this successful model. This winter, she and her team are developing a Weatherize tool kit to help other towns across New England launch a Weatherize campaign of their own. I 84 i m a g e •

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THE

PICK a r ts & e n te r ta i nme nt

Winter

2019/2020

Through December 15 Festival of Trees Visit our display of more than 40 beautifully decorated holiday tabletop 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. Free admission.

Enfield Shaker Museum, 10am shakermuseum.org

The Christmas Revels December 21-23 86 i m a g e •

Winter 2019/2020

Through January 5 The Sound of Music Based on the true story of the Von Trapp Family Singers, this play offers a tale of personal growth and hope amidst the horrors of World War II. Young postulant Maria Rainer is a free spirit who has trouble fitting into the strict rules and structure of Nonnberg Abbey. Commissioned by the Mother Abbess to serve as the governess for seven motherless children, Maria transforms the Von Trapp family home from a place of dour rules and regulations to one filled with joy, laughter, and music.

Northern Stage northernstage.org

Holiday Cookie Sale Enfield Shaker Museum December 8

December 6 Mighty Acorns Club: Fantastic Feathered Friends Feathers, flight, chirps, and nests. These are some things that make birds very special creatures! In this program, we’ll investigate real bird wings, feathers, and nests to learn more about these high-flying creatures.

The Nature Museum, 10am nature-museum.org

December 7 Shaped Resist Dyeing Join artist and retired art teacher Kate Mortimer for an in-depth session of the technique of shaped resist dyeing. In this workshop, participants will learn the different resist techniques that can be used to create an assortment of different patterns and designs.

Enfield Shaker Museum, 1pm shakermuseum.org

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87

THE PICK

December 8 Holiday Cookie Sale Choose from more than 50 varieties of delicious homemade cookies for your holiday cookie tray. All cookies sold by the pound (cost is $10 per pound). Bring your own container or purchase a container at the museum.

Enfield Shaker Museum, 1pm shakermuseum.org December 11 Shaker Holiday Feast Come celebrate the season with Lindsay Smith, Hanover Co-op’s food educator.

We will explore some traditional Shaker holiday recipes!

Enfield Shaker Museum, 5:30pm shakermuseum.org December 13 A Nashville Christmas Claremont Opera House claremontoperahouse.info December 14 Opera North Drinks & Divas Holiday Party Immediately follows All Is Calm. $100 per person includes the performance.

Hotel Coolidge operanorth.org December 14–15 Opera North: All Is Calm: The Christmas Truce of 1914 Dug into trenches on the Western Front on Christmas Eve, the troops held their breaths when the guns stopped. There was silence, then a song. A German soldier stepped up to face No Man’s Land and started to sing “Stille Nacht (Silent Night).” Thus began an extraordinary night of camaraderie, music, and peace in the midst of a horrific war.

Briggs Opera House, 5pm Sat; 2pm Sun briggsoperahouse.com 88 i m a g e •

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December 14–15 Clara’s Dream, a Nutcracker Story New choreography lends fairy-tale magic to our version of The Nutcracker, a timeless classic that brings the season’s dreams to life.

Lebanon Opera House, 1 & 7pm Sat; 2:30pm Sun lebanonoperahouse.org December 15 Festival of Trees Gala Reception Invite your family and friends and join us for an evening of holiday cheer at the Enfield Shaker Museum. Be part of the fun as we draw the winning tickets and award the trees.

Enfield Shaker Museum, 5pm shakermuseum.org December 21–23 The Christmas Revels: An English Celebration of the Winter Solstice One of the Upper Valley’s most popular holiday traditions for the whole family since 1975, The Christmas Revels is coming to the Lebanon Opera House for the first time!

Lebanon Opera House, 2 & 7pm Sat & Sun; 2pm Mon lebanonoperahouse.org December 24 Christmas Eve Celebration Claremont Opera House claremontoperahouse.info December 28 Dreamz in Motion Recital Claremont Opera House claremontoperahouse.info January 22–February 9 King Lear Considered by many to be the greatest of Shakespeare’s tragedies, King Lear depicts two aging fathers—one a King, one his courtier—as they reject the children who truly love them. Their blindness unleashes a tornado of pitiless ambition and treachery, as family and state are plunged into a violent power struggle with bitter ends.

Northern Stage northernstage.org

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THE PICK

January 24–25 Recycled Percussion Lebanon Opera House, 7:30pm Fri; 4 & 7:30pm Sat lebanonoperahouse.org January 25 Country Music & Comedy Claremont Opera House claremontoperahouse.info February 4 Bright Star Theater: Freedom Songs: The Music of Black History From the work songs in the fields of people who were enduring the bonds of slavery to ragtime, jazz, R&B, and the inspired spirituals of the Civil Rights movement, this play follows the compelling story of the role that music played in the history of black Americans.

Claremont Opera House, 10am claremontoperahouse.info February 7 Johnny Gandelsman, Violin Lebanon Opera House, 7pm lebanonoperahouse.org

Johnny Gandelsman

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Tom Hayes, A Night of Comedy

February 8 Claremont Drama Fest Claremont Opera House claremontoperahouse.info

February 26–March 15 Citrus A riveting choreopoem, Citrus chronicles the struggles and resilience of black women in America from 1840 through the present day. With music, dance, and spoken word, an intergenerational cast illuminates the experiences of and pays homage to black women in this poignant and uplifting performance piece.

Northern Stage northernstage.org February 29 A Night of Comedy Featuring Tom Hayes, Jody Sloane, and Rob Steen.

Claremont Opera House, 8pm claremontoperahouse.info

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91

THE PICK

Hopkins Center Highlights Dartmouth College, Hanover, NH (603) 646-2422 www.hop.dartmouth.edu The Hopkins Center Box Office is open Monday through Friday from 10am to 6pm.

Through December 8 FLIP Fabrique: Blizzard The Moore Theater, 7:30pm Thu & Fri; 2 & 7:30pm Sat; 2pm Sun December 6 Montshire Makers: Snow Globe Circus Hopkins Center 59, 6pm December 6 Snowflake Extravaganza Top of the Hop, 6:15pm December 8 Milk and Cookies Top of the Hop, 3:30pm January 10–11 And So We Walked The Moore Theater, 7:30pm January 11–12 Met Opera in HD: Wozzeck Loew Auditorium, 1pm Sat; Spaulding Auditorium, 1pm Sun January 16 The Just and the Blind Spaulding Auditorium, 7:30pm January 17–18 Martha Graham Dance Company The Moore Theater, 7:30pm Fri; 2 & 7:30pm Sat January 23 Kronos Quartet Spaulding Auditorium, 7:30pm January 25 HopStop: Lunar New Year Celebration Alumni Hall, 11am; Claremont Savings Bank CC, 3pm January 25 Wu Man and Friends Spaulding Auditorium, 7:30pm 92 i m a g e •

Winter 2019/2020

And So We Walked

January 31 Dartmouth Idol Semi Finals Spaulding Auditorium, 7:30pm February 1–2 Met Opera in HD: Porgy and Bess Loew Auditorium, 1pm Sat; Spaulding Auditorium, 1pm Sun February 6 Jordi Savall Spaulding Auditorium, 7:30pm February 11 Sally Pinkas and Saul Bitran Spaulding Auditorium, 7:30pm February 16 Wind Ensemble Spaulding Auditorium, 2pm February 21–22 DSO and Coast Jazz Orchestra Spaulding Auditorium, 7:30pm February 21–23, 27–28 The Sweet Science of Bruising The Moore Theater, 8pm except 2pm Sun February 29 HopStop: Kids’ Dance Party Alumni Hall, 11am; Claremont Savings Bank CC, 3pm February 29–March 1 The Met in HD: Agrippina Loew Auditorium, 1pm Sat; Spaulding Auditorium, 1pm Sun

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93

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VITAL

WEATHCOMMUN IT ERIZE PROGRIES’ AM

ADVERTISERS INDEX APD Lifecare/The Woodlands 31

Ennis Construction 84

Oodles 12

AVA Gallery and Art Center 20

Eyeglass Outlet 27

Piecemeal Pies 13

Amped Fitness 50

F. H. Clothing Company 13

Powerhouse Hearing Center 78

Angry Goat Pepper Co. 12

Flash Photo 63

Raq-On Dance Studio 13

Annemarie Schmidt European Face & Body Studio 43

Floorcraft 83

Renewal by Andersen of VT 10

Gilberte Interiors 9

Revels North 20

Appletree Opticians/Dr. Donna Reed 41

GraceHill Construction 63

Richard Electric 51

Baker Orthodontics 18

Griff & Co. 2

Rosanna Eubank LLC 26

Barton Insurance Agency 76

Grounds 62

Shaker Hill Granite 77

Belletetes 6

Guaraldi Agency 89

Studio Sage Interior Design 57

Benjamin F. Edwards & Co. 89

Hanover Inn 25

Sugar River Bank 58

Big Fatty’s Barbecue 12

Home Comfort Warehouse 42

Sugar River Kitchens, Bath & Flooring 70

Biron’s Flooring 49

Hubert’s Family Outfitters 5 & 63

TK Sportswear 90

Blanc & Bailey 88

Hugo Anderson MFA 62

Tatewell Gallery 62

Blood’s Catering & Party Rentals 70

Jancewicz & Son 21

The Cabinet en-Counter 60

Blue Loon Bakery 63

Jeff Wilmot Painting 59

The Carriage Shed 29

Brown Furniture 61

Junction Frame Shop 12 & 93

The Daily Catch 60

C&S Pizza 12

Kimball Union Academy 71

The Engine Room 13

Carpet King & Tile 91

Lake Sunapee Region VNA & Hospice 92

The Flying Goose Brew Pub 63

Charter Trust Company 19

Let’s Do Lunch 57

The PowerHouse Mall 59

Clarke’s Hardware 62

Listen Community Services 93

The Renaissance Shoppe 63

ClearChoice MD Urgent Care 25

Little Istanbul 49

The Scotland House 91

Clover Gift Shop 7

Loewen Window Center 78

The Ultimate Bath Store 11

Colonial Pharmacy 90

Love’s Bedding & Furniture 87

The Village at White River Junction 1

Connecticut Valley Orthopaedics & Sports Medicine Inside front cover

Mascoma Dental Associates 31

The Woodstock Gallery 7

McGray & Nichols 27

Thyme Restaurant 13

Merten’s House 26

Timeless Kitchens 62

Millstone at 74 Main Restaurant 62

Topstitch Embroidery 93

Morgan Hill Bookstore 62

Tuckerbox 94

Mountain Valley Treatment Center 76

Twin State Coins & Treasures 92

Mt. Ascutney Hospital 69

Tyler, Simms & St. Sauveur 83

N.T. Ferro Estate & Custom Jewelry 7

Unleashed 63

Nathan Wechsler & Company 51

Upper Valley Food Co-op 13

Nature Calls 23

Upper Valley Haven 84

New England Beauty & Wellness 62

Upper Valley Pediatric Dentistry 58

New London Inn and Coach House Restaurant 63

Village Pizza & Grill 88

New London Opticians 62

WISE 75

Northcape Design Build 71

White River Eyecare 85

Northern Motorsport 85

Woodstock Chamber of Commerce 7

Old Hampshire Designs 41

Woodstock Inn & Resort 69

Co-op Food Stores 79 Cota & Cota 90 Crown Point Cabinetry 4 Crown Point Select 15 DHMC Dermatology 17 DHMC Orthopaedics 8 Davis Frame Co. Inside back cover Dorr Mill Store 92 Dowds’ Country Inn & Event Center Back cover Dr. Dorothy L. Hitchmoth, PLLC 63 Dutille’s Jewelry Design Studio 3 Eastern Oil 79 Eastman Community Association 91 Elite Landscaping 42 Elixir 12 Enfield Shaker Museum 18

Visiting Nurses & Hospice of VT & NH 61

Omer & Bob’s 50

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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95

CELEBRATE THE MOMENT

Erin and Peter celebrate their wedding at the Hanover Inn.

Brett Cusick’s family enjoys the slopes.

celebrating

YOU and YOURS this SEASON! Moments to remember with family and friends Send photos of your special moments to dthompson@mountainviewpublishing.com.

The Crocker family, visiting from Fairfax Station, Virginia, pause at the top of Mt. Peg in Woodstock.

Quinn Nicholson celebrates America’s birthday.

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Winter 2019/2020

Jill Polli on a family trip in Italy.

Thomas, Gunner, Anna, and Norah Hinman.

The publishers of image and friends enjoy the Vermont Brewers Festival.