Image - Winter 2015

image culture • community • lifestyle

PARTNERS IN

HEALING HORSES HELPING HUMANS

AUTHOR JEFFREY LENT

ON FAITH, WORK, WRITING & MORE CATCHING UP WITH THE

10TH MOUNTAIN DIVISION

Winter 2015/2016 vol. 10 no. 4 $4.95

Shop these ďŹ ne stores at

Rte 12A, West Lebanon (Just off I-89 - Exit 20)

The PowerHouse Mall

- Enjoy the Journey! -

contents

features 38 | MJ Harrington Jewelers Beautiful gifts of celebration.

by Susan Nye

50 | Mountain Troops

Past and Present

An intrinsic part of skiing history and World War II.

by Lisa Densmore Ballard

58 | A Parallel Vision

Author Jeffrey Lent on faith, work, writing, and more.

by Sara Tucker

64 | Reining In

Guided coaching sessions with horses.

by Gabrielle Varela

12 i m a g e •

Winter 2015/2016

contents

30 46

87 departments 17 Editor’s Note

80 Local Flavors

18 Contributors

by Nancy Fontaine

20 Online Exclusives 24 Monthly Tidbits

Bright Sun Kitchen.

87 Looking Back

If the walls at The Windsor House could talk.

Facts, fun & adventure for winter.

by Kirsten Gehlbach

30 Season’s Best

Calendar of local events.

Yummy holiday treats from your kitchen to theirs.

46 Community

Newport Winter Carnival celebrates 100 years.

74 Cooks’ Corner

Cold nights, warm bean pot.

by Cindy Hill

14 i m a g e •

Winter 2015/2016

93 The Pick

103 Advertisers Index 104 Celebrate the Moment Readers share their photos.

48

Destination New London Shop, Dine & Be Pampered!

image culture

•

community

•

lifestyle

winter • 2015/2016

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 © 2015. All rights reserved. Reproduction in whole or part is strictly prohibited. image magazine accepts no responsibility for unsolicited manuscripts, artwork, or photographs.

16 i m a g e •

Winter 2015/2016

editor’s note

PHOTO BY IAN R AYMOND

Winter Wishes After experiencing a beautiful fall with above-average temperatures, it’s time to bundle up against the howling wind and blowing snow. In New England, we know we won’t be feeling warm weather again for several months, and once again we’re ready to welcome winter and all it brings.

Many area residents have been looking forward to heading outdoors for skiing, snowmobiling, and snowshoeing. Those of us who prefer to hibernate indoors focus on preparing for the holidays, and we busy ourselves with baking cookies and taking inventory of an attic full of decorations. Is it time for a new tree topper this year, or will you opt to stick with the decades-old star, even though its points are slightly bent? I don’t know about you, but I prefer the old to the new. It’s the season for carrying on traditions, and my crooked star looks perfect to me.

In this issue, we’re privileged to present a conversation with Vermont author Jeffrey Lent, who typically does not grant interviews (page 58). Many thanks to Sara Tucker for her perceptive writing and to Jack Rowell for his sensitive photography; the two of them made it possible for us to publish this insightful profile. And we very much appreciate Jeffrey’s working with them.

In our cover story, we’re visiting Cindy Aldrich, a coach who shows people how to relate to horses and how horses relate to them, which helps open the pathways to our inner journeys (page 64). Animals are amazing, and this story certainly reinforces that opinion.

Whether you’re celebrating Christmas, Hanukkah, Kwanzaa, or another holiday this winter, the staff and I wish you a wonderful season filled with family, friends, and all your favorite things. Enjoy!

Deborah Thompson Executive Editor dthompson@mountainviewpublishing.com

LIKE US www.facebook.com/mountainviewpublishing Find image at www.uppervalleyimage.com •

17

about our contributors

18 i m a g e •

Lisa Densmore Ballard

Cindy Hill

Susan Nye

In this issue, Lisa writes about the 10th Mountain Division and the Hannes Schneider Cup Race. Lisa is a former member of the New England Ski Museum board and was on the original Hannes Schneider Meister Cup organizing committee.

She is one of the top masters ski racers in the United States and the director of the Your Turn women’s ski clinics. To learn more about this national program and to ski with Lisa, go to www.

LisaDensmore.com.

Cindy lives, writes, and fiddles in Middlebury, Vermont. She is passionate about local foods, writes frequently for her food co-op newsletter, and keeps eight chickens—which produce an awful lot of eggs. You can read more about her gardening, cooking, and canning adventures on her blog, Pantry Shelves: Food Security and the Simple Life, at pantryshelves. blogspot.com.

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. When she’s not writing or cooking, Susan is skiing or snowshoeing near her New Hampshire home.

Jack Rowell

Sara Tucker

Gabrielle Varela

A fifth-generation Vermonter, Jack has been a professional photographer for over 35 years, shooting documentary, commercial, and advertising photographs. He has had successful one-man exhibitions at the Hopkins Center at Dartmouth College, Chandler Gallery in Randolph, Governor’s Reception Area in Montpelier, and the Main Street Museum of Art in White River Junction.

Sara is the author of An Irruption of Owls, a memoir set in her birthplace of Randolph, Vermont. Among her passions are travel, books, and France, where she spends roughly half the year. You can follow her adventures on Facebook and via her blog, Sadie and Company.

Gabrielle is a photographer and bartender living in the Upper Valley. Her work has appeared in publications including Washington, DC’s Brightest Young Things, Smithsonian Magazine’s Editors’ Picks of 2010, National Geographic’s Intelligent Travel Blog, and the Valley News. For further reports about her musings and enterprises, you can follow her at MissVarelaBlog via Wordpress or tweet her @Miss_Varela.

Winter 2015/2016

www.mountainviewpublishing.com •

PB

VISIT US ONLINE @

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

eNEWSLETTER STAY INFORMED

SIGN UP TODAY!

Sponsored by Mascoma Savings Bank

What does our eNewsletter include?

Be Prepared Stock your vehicle with these essential items.

• A summary of our most popular articles and comments from our readers • Local event listings from our calendar • Special offers from image and local businesses • Exclusive insights into upcoming features and articles, and much more . . .

Popular Trees

Sign up at www.uppervalleyimage.com

What are the five top Christmas tree choices in the US? Find out on our website.

JOIN US ON FACEBOOK TO SHARE YOUR COMMENTS. JAN

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

SHOP LOCAL uppervalleyimage.com is proudly brought to you by these community sponsors. Visit our website for more information.

20 i m a g e •

Winter 2015/2016

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

CLICK ON www.uppervalleyimage.com

ABOUTFACE SKIN THERAPY

LAVALLEY BUILDING SUPPLY

ACTION GARAGE DOOR

LOCABLE

AMBROSE CUSTOM BUILDERS, INC

LONG RIVER STUDIOS

ANNEMARIE SCHMIDT EUROPEAN FACE AND BODY STUDIO

MB PRO LANDSCAPE

ARTEMIS GLOBAL ART, LLC

MASCOMA INSURANCE AGENCY

ARTISTREE/PURPLE CRAYON PRODUCTIONS

MORNINGSIDE ADVENTURE FLIGHT PARK

BARTOLO GOVERNANTI STATE FARM AGENT

NATURE CALLS

BARTON INSURANCE AGENCY BLOOD’S CATERING & PARTY RENTALS

NEW LONDON INN & COACH HOUSE RESTAURANT

BOYNTON CONSTRUCTION, INC.

NEXT STEP CONSULTING SERVICES

BRAESIDE MOTEL

NORTHCAPE DESIGN BUILD

BROWN’S AUTO & MARINE

NORTHERN MOTORSPORT LTD

BROWN’S FLOORMASTERS

NORWICH REGIONAL ANIMAL HOSPITAL

CABINETRY CONCEPTS

PELTZER CAPITAL MANAGEMENT

CARPET KING & TILE

PERAZA DERMATOLOGY GROUP

COLDWELL BANKER-REDPATH & CO., REALTORS

QUALITY INN QUECHEE

COURTYARD BY MARRIOTT

RIVER ROAD VETERINARY

COVENTRY CATERING

RODD ROOFING

CROWN POINT CABINETRY

ROGER A. PHILLIPS, D.M.D.

db LANDSCAPING

SEAN’S LAWN N’ GARDEN SERVICES

DATAMANN

SIX LOOSE LADIES YARN & FIBER SHOP

DAVID ANDERSON HILL, INC.

SUNAPEE GETAWAYS

DEAD RIVER COMPANY

SURFACE SOLUTIONS

DONALD NEELY, DMD

THE GRANITE GROUP, THE ULTIMATE BATH STORE

DORR MILL STORE DOWDS’ COUNTRY INN

MARTHA E. DIEBOLD REAL ESTATE

RESIDENCE INN BY MARRIOTT

DOWDS’ INN EVENTS CENTER

THE HANOVER INN AT DARTMOUTH COLLEGE

ELEMENT BY WESTIN HANOVER-LEBANON

THE LIGHTING CENTER

ELIXIR RESTAURANT

THE WOODSTOCK INN & RESORT

ENGEL & VOELKERS, WOODSTOCK

TWIN STATE DOOR

EVERGREEN RECYCLING

VERMOD HOMES

EXCEL PLUMBING & HEATING

VITT & ASSOCIATES

GILBERTE INTERIORS

WHEELOCK TRAVEL

GUARALDI AGENCY

WHITE RIVER FAMILY EYECARE

HANOVER COUNTRY CLUB

WHITE RIVER YARNS

HANOVER EYECARE

WILLIAMSON GROUP SOTHEBY’S INTERNATIONAL REALTY

HOLLOWAY MOTOR CARS OF MANCHESTER INFUSE ME JEFF WILMOT PAINTING & WALLPAPERING, INC. JUNCTION FRAME SHOP KEEPERS A COUNTRY CAFÉ

WISE WOODSTOCK AREA CHAMBER OF COMMERCE WOODSTOCK INN & RESORT

YOUNG’S DRYWALL

L.F. TROTTIER & SONS

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.

Find image at www.uppervalleyimage.com •

21

Visit Historic

Woodstock Vermont this Winter Season

MONTHLY TIDBITS F A C T S ,

F U N

&

A D V E N T U R E

DECEMBER Happy Poinsettia Day! Did you know that poinsettias are the best-selling potted plant in the US and Canada? At the wholesale level, they contribute upwards of $250,000,000 to the US economy!

December 12 is Poinsettia Day, but this beautiful plant we’ve come to associate with the holidays should be celebrated all season long.

Choose plants with firm stems and no signs of breaking or wilting.

Place your poinsettias in a sunny window (temperatures between 60 and 70 degrees are ideal) and water only when the soil is dry. If you cut your poinsettia for a floral arrangement, leave at least four inches of stem. Seal the cut end by dipping it in boiling water or holding it over a flame for 15 seconds.

For tips on how to enjoy your poinsettias year-round—and get them to bloom in time for next year’s holiday season—visit www.poinsettiaday.com.

STRESS LESS THIS HOLIDAY SEASON Crowded malls, an onslaught of guests, cooking, cleaning, and unpaid credit card bills can make the most wonderful ti me of the year feel like the most stressful ti me. The holidays can be overwhelming, so it’s important to dial down the stress to stay well throughout the season and beyond. The following ti ps can help you avoid and control stress during the holidays: SET LIMITS. You can’t do everything, so only commit to what you really enjoy.

REDUCE SHOPPING STRESS. Set a budget and stick to it. Don’t let guilt or perfectionism steer you off course.

ACCEPT HELP. Let friends and family contribute to the holiday preparations.

GET SOME ALONE TIME. Even a brisk 15-minute walk can help clear your head and relieve stress. Exercise can significantly improve your mood.

REMEMBER WHAT’S IMPORTANT.Spend time focusing on family, beliefs, or traditions.

Reflect on the past and honor loved ones who are no longer with you.

THE WINTER SOLSTICE

December 22 marks the winter solstice, the shortest day and longest night of the year in the northern hemisphere. The word solstice is derived from the Latin terms sol (sun) and sistere (to stand still) because at both the winter and summer solstices, the sun’s path (as seen from Earth) comes to a stop before reversing direction. No matter how long the winter feels, take comfort in knowing that after December 22, the sun is shining a little longer every day!

24 i m a g e •

Winter 2015/2016

EXPLORE THE NORTHERN RAIL TRAIL

HAPPY FEET

Winter is a great time of year to enjoy the Northern Rail Trail, which

Tucked into socks and boots, your feet need more TLC than ever during the winter. Start taking good care of them in December and throughout the cold-weather months so come spring they’ll be sandal-ready. Begin by taking time each night to cleanse your feet well and scrub them with a pumice stone for a minute or two to slough off any dry skin. After that, massage them with a rich moisturizer containing nourishing ingredients that lock in moisture, like vitamin E, shea butter, and jojoba.

Soft cotton socks can help prevent moisture loss, and be sure to wear socks or slippers in the house— walking barefoot causes friction that can dry out the feet.

spans Grafton and Merrimack Counties. At more than 50 miles, it is the longest rail trail in New Hampshire. The northern part of the trail runs from Lebanon to Enfield, and it’s a gorgeous location for snowmobiling, snowshoeing, and cross-country skiing. There’s plenty of parking and trail access—the Lebanon trailhead is at the intersection of Taylor and Spencer Streets, and to reach the Grafton trailhead, head into town and find trail access opposite the general store. There’s additional parking along Main Street in Enfield and at the end of Depot Street off Route 4 in Canaan.

We still have plenty of winter to get through, and you know what they say—if you can’t beat ’em, join ’em! Come out of hibernation and get outside for some fun and exercise right in your backyard. For more information and a trail map, visit northernrailtrail.org.

Find image at www.uppervalleyimage.com •

25

MONTHLY TIDBITS JANUARY Celebrate the New Year The earliest recorded festivities in honor of a new year’s arrival date back 4,000 years to ancient Babylon. While civilizations around the world typically linked the first day of the new year to an agricultural or astronomical event, January 1 became New Year’s Day when Julius Caesar introduced the Julian calendar, which closely resembles our modern Gregorian calendar.

Today, New Year’s customs include everything from eating ring-shaped pastries (a sign that the year has come full circle) and watching fireworks to featuring legumes in celebratory dishes (they’re thought to resemble coins, heralding financial success) or serving rice pudding with an almond hidden inside (the finder can expect a year of good fortune). But the practice of making resolutions? That dates back to those ancient Babylonians, who made promises like paying off debts and returning farm equipment in order to earn the favor of the gods and start the year off right.

WINNIE THE POOH DAY

Winnie the Pooh was introduced in the 1920s, but the “Bear of Very Little Brain” continues to be as popular as ever. Pooh is honored every year on January 18, the birthday of A. A. Milne, author of Winnie-the-Pooh and The House at Pooh Corner. Did you know that Pooh actually existed? He was the beloved teddy bear of Milne’s son, Christopher Robin Milne. (Christopher also played with a stuffed piglet, tiger, donkey, and a pair of kangaroos.)

Milne’s biographers reveal that he didn’t write the stories and poems for children, but rather intended them for the child within all of us. And although Milne achieved success as a playwright and also penned a detective novel as well as many essays, short stories, and verses, the Pooh books are his greatest successes— and enduring favorites with old and young alike.

26 i m a g e •

Winter 2015/2016

The Power of Gratitude As the season of giving winds down, there are plenty of reasons beyond good manners to break out the thank-you notes.

January is National Thank You Month, but the benefits of expressing gratitude can be enjoyed throughout the year. Studies show that grateful people experience fewer aches and pains, and they’re also more likely to take care of their health.

Gratitude improves psychological health too. It reduces negative emotions like envy, resentment, and regret, and increases happiness. It even helps to reduce stress and improve sleep.

DON’T MISS THE METEOR SHOWER! On January 3 and 4, you’ll want to bundle up and head outdoors for a night of stargazing. The Quadranti ds meteor shower can yield as many as 40 meteors per hour!

While this year’s show may be diminished because of a bright second-quarter moon, you should sti ll be able to spot a few meteors each night.

STRAP ON YOUR SNOWSHOES On January 30, don’t miss the fifth annual Snowshoe Festival at the Enfield Shaker Museum. This fun-filled day will include snowshoeing on several trails, snowshoe clinics, dogsledding, horse-drawn sleigh or wagon rides, snow games, a scavenger hunt for kids, and more.

Snowshoes will be available to borrow (first come, first served, so register early), but if you decide to buy your own, here are some tips for first-timers: Know that wet, compact snow is best handled by smaller snowshoes than you’ll need in more powdery snow, which requires larger snowshoes with more flotation.

A snowshoe’s “recommended load” refers to your weight plus the weight of your gear. Go with the smallest snowshoes that will support your weight.

Use poles. They’ll help you balance and make crossing slopes easier. Snowshoe poles are available, but if you already have ski poles or trekking poles, those will work too. If you use trekking poles, replace the standard baskets with larger ones designed for snow.

Although many people enjoy the peacefulness and solitude of snowshoeing, it’s wise to bring a friend—and a GPS device—if you’re in a remote or wooded area.

The Enfield Shaker Museum’s Snowshoe Festival goes from 11am to 3pm. For more information and to register, visit shakermuseum.org.

} Find image at www.uppervalleyimage.com •

27

MONTHLY TIDBITS FEBRUARY

Love your Heart February, appropriately, is American Heart Month. This month we also celebrate that heartfelt holiday, Valentine’s Day, with flowers and candy. And it’s okay to indulge in chocolate, as long as you do it in moderation, and as long as it’s the right kind.

Cocoa has a strong, pungent taste that comes from flavanols, the main type of flavonoid in chocolate. Flavonoids help protect plants and repair damage, and they’re abundant in fruits and vegetables. Eating these foods appears to grant us the benefi ts of flavonoids too, including vascular health. They can lower blood pressure, improve blood flow to the brain and heart, and make blood platelets less sticky so they’re less able to clot.

When cocoa is processed to make chocolate confections, however, several steps are taken to reduce its bitter flavor. And the more processed it is (through fermentation, alkalizing, and roasting), the more flavanols are lost. It was once thought that dark chocolate had the highest flavanol levels, but recent research suggests that this is more dependent on how the chocolate has been processed. While most major chocolate makers are studying ways to retain flavanols in processed chocolate, dark is your best option for now.

There’s no established serving size to help you reap chocolate’s health benefi ts, but research may one day provide that information. We do know that you no longer need to feel guilty if you enjoy a small piece of dark chocolate occasionally. So enjoy moderate portions of dark chocolate (an ounce) a few times a week, and especially on Valentine’s Day. Don’t like chocolate? A wide variety of foods and beverages are rich in flavanols, including apples, cranberries, onions, peanuts, red wine, and tea.

UNUSUAL CELEBRATIONS THIS MONTH Saturday, February 27, is World Sword Swallowers Day, followed on the 28th by National Pancake Day and National Public Sleeping Day. If you participate in the fi rst one, it might be smart to have a scoop of your favorite ice cream on those pancakes.

Then take a nap—in public of course. Too bad the fi rst Saturday in February is Eat Ice Cream for Breakfast Day.

MOONLIGHT ON SNOW

Watch for the full moon on February 22.

It was known as the Full Snow Moon by Native American tribes because of heavy snowfalls that often accompanied it. It was also called the Full Hunger Moon since heavy snows made hunting even more difficult.

28 i m a g e •

Winter 2015/2016

CELEBRATE CANDLEMAS Candlemas falls on February 2. Halfway between the winter solstice and the spring equinox, it’s considered the start of spring in many cultures. Slowly and incrementally, we become aware of the return of the light and the renewal of life.

Punxsutawney Phil’s Day to Shine Before Valentine’s Day, a highly awaited event that draws plenty of attention this month takes place at Gobbler’s Knob in Punxsutawney, Pennsylvania, where Punxsutawney Phil will prognosticate about the arrival of spring. The celebration of Groundhog Day began with Pennsylvania’s earliest German settlers, who brought Candlemas Day with them, along with the saying, “For as the sun shines on Candlemas Day, so far will the snow swirl in May.” The multitude of groundhogs these early settlers encountered resembled the European hedgehog, an animal with a reputation for intelligence. Thus, they decided that if the sun did appear on February 2, such a wise animal would see its shadow and return to its den for another six weeks of winter.

True hibernators, the groundhog’s winter nap is more like a coma. Its body temperature drops to just above freezing; its heartbeat slows so that blood barely flows; and respiration comes close to a full stop.

If you can’t be there in person, Pennsylvania’s tourism website offers a link to the telecast. Groundhog Day festivities are broadcast starting around 6am. After Phil has made his forecast, watch the classic comedy Groundhog Day with Bill Murray and Andie MacDowell. a

Find image at www.uppervalleyimage.com •

29

CHOCOLATE FUDGE WITH POMEGRANATE 30 i m a g e •

Winter 2015/2016

season’s best

yummy holiday

TREATS from your kitchen to theirs

BEAUTIFULLY WRAPPED PRESENTS AND SPARKLING DECORATIONS make the holidays festive, but it’s the

treats that really make the season sweet. Whether you’re hosting a get-together with family and friends or looking for recipes that double as delicious gifts, these goodies are sure to make any gathering special. }}}

“We make a living by what we get. We make a life by what we give.” — Winston S. Churchill Find image at www.uppervalleyimage.com •

31

season’s best

ASSORTED DARK CHOCOLATE TRUFFLES

RASPBERRY CAKE “Stressed spelled backwards is desserts. Coincidence?

I think not!”

—Author Unknown 32 i m a g e •

Winter 2015/2016

Get the recipes for all of these delicious holiday treats at www.uppervalleyimage.com.

HOT CHOCOLATE

HOLIDAY TWIST Add a splash of vanilla, almond, or mint extract to give hot cocoa a festive twist.

MUSHROOM PÂTÉ Mushroom Pâté Serves 6–8 Yields 1 cup

16 oz mushrooms 2 cloves garlic N cup scallions, chopped 4 Tbsp butter L cup chicken stock or white wine 8 oz cream cheese or Boursin cheese Salt and pepper, to taste 1. In a food processor, chop the mushrooms, garlic, and scallions.

2. Over medium-high heat, melt 2 tablespoons of butter.

Add the chopped veggies and sauté until soft.

3. Add the chicken stock or white wine and cook over high heat until all the liquid has evaporated.

4. In the food processor, combine the cream cheese or Boursin cheese with 2 tablespoons of butter. Add the mushroom mixture and process until combined. Season to taste with salt and pepper.

5. Put the mixture in a bowl, cover, and refrigerate until ready to serve.

Find image at www.uppervalleyimage.com •

33

season’s best

ITA

Chocolate Walnut Biscotti Makes 30 biscotti

4 oz semisweet chocolate, coarsely chopped (try dark chocolate for a more intense flavor) 1 cup granulated sugar 1O cups all-purpose flour L cup unsweetened cocoa powder 1 tsp baking soda N tsp salt 3 eggs 1 tsp vanilla extract 2N cups coarsely chopped walnuts 1. Preheat oven to 300°. Line a large baking sheet with parchment paper (waxed paper will not work; it will smoke).

2. In a food processor fitted with the metal blade, combine the chocolate and sugar and grind until the chocolate is very fine.

Set aside.

3. In a bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.

4. In a mixing bow,l combine the eggs and the vanilla. Beat at medium speed to blend.

5. Reduce the speed to low, add the chocolate and flour mixtures, and mix until a stiff dough forms, adding the walnuts when about half mixed.

6. Transfer the dough to a floured surface and gather it together. Divide in half. Form each half into a log 12 inches long. (Give the logs plenty of space on both sides as the width of the logs doubles during baking.)

7. Carefully transfer the logs to the prepared baking sheet, spacing them evenly.

8. Pat to even up the shapes. Bake until almost firm to the touch, about 40 to 50 minutes.

9. Let cool for 10 minutes. (Do not let them cool for longer as the logs will become brittle and more difficult to slice without breaking.)

10. Leave the oven set at 300°.

11. Using a spatula, transfer the logs to a work surface. Using a serrated knife, cut on the diagonal into slices K-to-O-inch thick. Return the slices cut side down to the baking sheet.

12. Bake for 15 to 25 minutes.

13. Turn the slices over and bake until crispy and dry, about 15 to 25 minutes.

14. Transfer the cookies to wire racks to cool.

15. Store in an airtight container at room temperature for up to 1 month.

34 i m a g e •

Winter 2015/2016

HOLIDAY TWIST To make Chocolate Cherry Biscotti, substitute K cup of chopped almonds for the walnuts and add K cup of dried cherries and K teaspoon of almond extract.

ITALIAN BISCOTTI

Find image at www.uppervalleyimage.com •

35

season’s best

BEST EVER GRANOLA Yields 9–10 cups

4K cups old-fashioned rolled oats K cup sliced unsalted almonds K cup coarsely chopped unsalted pecans K cup coarsely chopped unsalted walnuts K cup unsalted sunflower seeds 2 Tbsp sesame seeds 1 cup shredded unsweetend coconut K tsp cinnamon K cup vegetable or coconut oil K cup maple syrup 1 cup dried fruits (such as cranberries, raisins, cherries, chopped apricots, currants, etc.)

1. Preheat the oven to 325°.

2. Combine the oats, almonds, pecans, walnuts, sunflower seeds, sesame seeds, coconut, and cinnamon in a large bowl and mix well.

3. In a small bowl, whisk together the maple syrup and oil until combined. Pour over the dry ingredients and mix well. Spread the granola 36 i m a g e •

Winter 2015/2016

mixture evenly onto a 13x18-inch baking sheet.

4. Bake for 25 to 30 minutes, stirring and re-spreading a few times with a spatula, until the entire mixture is medium golden brown. Check often toward the end; it can burn very quickly and will brown first in the corners and on the bottom.

5. When cool, transfer to a large bowl and toss with a spatula and mix in the dried fruits. When it has completely cooled to room temperature, put into airtight glass jars.

HOMEMADE KAHLUA Makes 6 (12.5-oz) bottles

4 cups water 1K cups instant coffee crystals 8 cups sugar 4K cups 100-proof vodka 2 vanilla beans 1. Mix water, coffee crystals, and sugar.

Heat and stir until dissolved. Cool to room temperature.

2. Add vodka. Stir to combine.

3. Pour mixture into 6 (12.5-oz) bottles.

4. Cut each vanilla bean into thirds and drop a piece into each bottle.

Cap. 5. After 2 to 3 weeks, strain, remove beans, and rebottle. a Find image at www.uppervalleyimage.com •

37

BY SUSAN NYE 6 PHOTOS BY LYNN BOHANNON

MJ

HARRINGTON

Jewelers

We mark our lives by special moments, rites of passage, and celebrations—events that call for exceptional gifts and keepsakes.

Engagement rings symbolize our love and commitment. With the passage of time, we demonstrate our renewed commitment with anniversary rings. Watches traditionally honor achievements at graduations and retirements. Grandmother bracelets show the world our joy and our hopes for the next generation. For more than 65 years, the jewelers at MJ Harrington have been helping individuals, couples, families, and friends to commemorate and celebrate all these significant occasions and more. }}}

38 i m a g e •

Winter 2015/2016

Beautiful gifts of celebration

Clockwise from top left: Original MJ Harrington design by Tom Armstrong features a beautiful opal with diamonds. Sterling silver necklace with labradorite beads. Sterling silver necklace and bracelet. Dave Lantz at the bench. MJ Harrington original design by Kenney Bergeron with a blue topaz. A 3-carat diamond ring.

Find image at www.uppervalleyimage.com •

39

Clockwise from top left: Craftsman Kenney Bergeron. Staff member Victoria Stillson. Brother Doug Lantz with his ukulele.

Dave Lantz and longtime staff member Jackie Odell. Kenney takes a moment to pause. Work in progress.

Opposite: Dave assists Charlene Baker.

40 i m a g e •

Winter 2015/2016

A Legacy of Service MJ Harrington has a rich history of family, community, and service. Michael J. Harrington and his wife Phyllis bought the store in 1948. A self-taught watchmaker, Michael was home from the Navy and World War II. Ready for the next step, he and Phyllis bought the store and moved to Newport from Keene. It began as a service center, repairing watches, but soon evolved into a traditional mom-and-pop jewelry store.

Today the store offers a wide range of products and services, from watch repair to the custom design of unique pieces of jewelry.

Phyllis’s nephew, David Lantz, is the

second generation and the store’s third owner. He took over from his father Jim Lantz, who bought out his sister and Michael in the 1970s. “Diamond Jim” was an active, well-loved member of the local community. An enthusiastic fundraiser and contributor, Jim’s charitable focus was spread across historical, artistic, health, education, and sports organizations. He served on the Newport School Board and was an active proponent of public kindergarten.

The legacy of service continues.

David says, “Our family has a longterm commitment to Newport and surrounding towns. We are particularly proud of our support of the arts.” >>

“We love creating unique jewelry,” says David.

“These pieces do more than celebrate a special occasion or holiday; they become lifelong treasures and family heirlooms.”

Find image at www.uppervalleyimage.com •

41

“Our business has many longtime, loyal customers. With more than 65 years in the business, we are proud to serve multiple generations of local families.”

Northern Stage in White River Junction, the Barn Players in New London, and the Newport Opera House are among the organizations they support. When asked why, David explains, “We all need that wonder in our lives.”

Creating Lifelong Treasures and Family Heirlooms When he graduated from Middlebury College, David vowed to stay away from the family business, but he joined the company two years later. He’s been at it ever since, taking over from his father in 1992. “Watches and jewelry are a fascinating business. It is such a pleasure to help people celebrate the most joyous 42 i m a g e •

Winter 2015/2016

Opposite: Chub and Barbara Symonds with Dave.

They have shopped at the store for many years.

Above: Longtime customer Bill Putnam explores future gift options.

times in their lives,” says David. Store manager Bill Howell adds, “Our business has many longtime, loyal customers.

With more than 65 years in the business, we are proud to serve multiple generations of local families.”

Christmas and Valentine’s Day are MJ Harrington’s two busiest times of the year. It starts in the fall—that’s when Harrington’s designers and jewelers get busy creating beautiful custom pieces.

The store purchases about half of its stock from manufacturers—the rest is custom or custom finished. “We love creating unique jewelry,” says David.

“These pieces do more than celebrate a special occasion or holiday; they become lifelong treasures and family heirlooms.”

The rush of customers comes later.

David explains, “As soon as the Thanksgiving dishes are done, people start to think about Christmas shopping.” As December progresses, there is a steady increase in business until the final week Find image at www.uppervalleyimage.com •

43

before Christmas. David says, “That’s when it gets really crazy.”

After slowing down in January, the rush returns about a week before Valentine’s Day. For most people, finding a romantic symbol to express love for that special someone is compacted into a few hectic days. David says, “Sure, it may be crazy, but it’s also a whole lot of fun.”

Committed to Customers David and his staff understand that Christmas and Valentine’s gifts are often bigger than the holiday itself.

Their customers frequently want to commemorate a special milestone.

Engagement and anniversary rings are both in great demand. Jewelry is a perfect gift to commemorate personal accomplishments like a promotion at work or to celebrate a family event like the birth of a child.

David takes a lesson he learned from Phyllis Harrington to heart. “My aunt believed that no purchase was more or less important. She took pride in giving the same time, care, and consideration to a teenager shopping for a pair of $2.50 earrings for the prom as a husband looking for a diamond eternity ring to celebrate a 25th anniversary,” says David.

Operating in a small town, the pressure is on David and his team to provide something for everyone. Today’s trends call for big, bold jewelry and watches.

Both colored gemstones and diamonds are popular in rings, pendants, and bracelets. A perennial favorite, diamond earrings are always in fashion. Should you have trouble finding the exact piece to fit your needs, David reassures, “Thankfully, our industry is relatively small, and trust abounds across the business. If we don’t have what you are looking for or have the time to make it for you, we can usually order it from a colleague in Boston or New York. That special piece can be in your hands in a day, two at the most.”

Longtime employee Jackie Odell loves her job. “Our customers are extraordinary.

I love being part of this community. They continue to support us year after year and generation after generation. When new people come in the door, it is a pleasure to engage them, and to learn about their 44 i m a g e •

Winter 2015/2016

“My aunt believed that no purchase was more or less important. She took pride in giving the same time, care, and consideration to a teenager shopping for a pair of $2.50 earrings for the prom as a husband looking for a diamond eternity ring to celebrate a 25th anniversary,” says David.

interests and find out what they like.

It’s wonderful to help a customer find the perfect treasure or gift,” she says.

In addition to their commitment to customer service, Victoria Stillson, another longtime employee, says, “The entire staff shares a passion for jewelry, gems, and watches.” Not only the jewelers but also Harrington’s sales consultants are well-trained and knowledgeable, with certifications from the American Gem Society and Gemological Institute of America.

“Our staff is extraordinary. They understand our products and services and are extremely dedicated to helping and pleasing our customers,” says David. a MJ Harrington & Co. Jewelers 35 Main Street Newport, NH (603) 863-1662 www.mjharrington.com

ONLINE EXTRA

Find MJ Harrington’s top gift ideas along with several more suggestions from other Upper Valley businesses in our 2015 Holiday Gift Guide online at www.uppervalleyimage.com.

Find image at www.uppervalleyimage.com •



45

community PHOTOS BY BETH REXFORD

NEWPORT WINTER CARNIVAL CELEBRATES

100 YEARS Join the fun!

“100 Years of Memories” is the theme of the Newport Winter Carnival, which takes place from February 5 to 14, 2016.

The celebration is the oldest continuous winter carnival held by a town in the United States.

In observance of the carnival’s centennial year, many favorite events from the past will return. The Mustache and Beard Competition was a popular attraction decades ago, and five years ago it set a Guinness World Record. It’s back this year with men from all around the area trying to break their own record of 462 hirsute gentlemen entered.

Several longtime annual traditions will continue, including the Rotary Pancake Breakfast, the Queen’s Pageant, skating on the common, and a parade. Festival goers can also look forward to continuing several newer traditions, such as the Yankee Luau, dodgeball, and a Mac & Cheese Challenge, while kids will enjoy riding a winter carousel.

Also on the schedule are Snow on Golf, ski joring, hockey games, magicians, and casino nights. The week of events and activities that no one will soon forget will culminate in the Grand Ball at the Historic Newport Opera House.

The Winter Carnival was created a century ago to draw people to Newport. That tradition continues, with visitors coming from all over New England to spend a day or two enjoying all that Newport has to offer.

For more information and a schedule of events, visit www.newportwintercarnival.org. a 46 i m a g e •

Clockwise from top left: A soccer game on the green is always a fun time. Striking a pose. Riley Busby was crowned the 2015 carnival queen. The annual event is fun for all ages. Ladies of the Red Hat Society at the Yankee Luau. The parade is one of the main attractions.

Winter 2015/2016

“There is no force so powerful as an idea whose time has come.” —Everett Dirksen

ONLINE EXTRA

See more photos online at www.uppervalleyimage.com.

Find image at www.uppervalleyimage.com •

47

Destination New London...

Pleasant Lake Cheesecake Co.

From House Too Home

Scytheville Row Shopping Center, #108 75 Newport Road New London, NH (603) 526-7522 www.PleasantLakeCheesecake.com

276 Newport Road New London, NH (603) 463-7845 www.FromHouseTooHome.com

Mon–Fri 9am–5pm Sat 9am–12pm

Mon–Sat 10am–5pm Closed Sun

New London Gallery Custom Picture Framing & Design Studio 209 Main Street New London, NH (603) 526-7247 www.NewLondonGallery.com Mon– Fri 9am–4pm | Sat 9am–12pm

Unleashed

New London Opticians

277 Newport Road New London, NH (603) 526-2088

3 Colonial Place New London, NH (603) 526-6990

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

Mon, Tue, Fri 9am–5pm Wed & Sat 9am–12pm Thu 9am–7pm

The Inn at Pleasant Lake

Sunapee Getaways, Inc.

Clarke’s Hardware

853 Pleasant Street New London, NH (603) 526-6271 www.InnAtPleasantLake.com

420 Main Street PO Box 1367 New London, NH (603) 526-2436 www.SunapeeGetaways.com

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

Please visit our website for our current hours.

48 i m a g e •

Winter 2015/2016

Offi ce hours: Mon–Fri 10am–4pm Evenings & weekends by appointment.

New London Inn & Coach House Restaurant 353 Main Street New London, NH (603) 526-2791 www.TheNewLondonInn.com Please visit our website for our current hours.

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

Shop, Dine & Be Pampered

Gourmet Garden

Kearsarge/Lake Sunapee Ameriscape 195 Main Street New London, NH (603) 526-6656 www.GourmetGardenOnline.com

Lis Ann’s

Floorcraft

420 Main Street New London, NH (603) 526-9414

231 NH Route 11 Wilmot, NH (603) 526-2600 www.FloorcraftNH.com

Mon–Fri 10am–5:30pm Sat 10am–5pm

Tue–Sat 11am–7pm Sun 11am–3pm

Mon–Fri 8am–5pm Sat 8am–1pm

Morgan Hill Bookstore

Millstone at 74 Main

Hole in the Fence Café

253 Main Street New London, NH (603) 526-5850 www.MorganHillBookstore.com

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

420 Main Street New London, NH (603) 526-6600 www.HoleInTheFenceCafe.com

Mon–Fri 9am–5:30pm Sat 9am–5pm Sun 11am–3pm

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

Mon–Sat 11am–9pm

Tatewell Gallery

The Flying Goose Brewpub

Lake Sunapee Region Chamber of Commerce

255 Newport Road New London, NH (603) 526-2910 www.Tatewell.com Mon–Fri 10am–5:30pm Sat 10am–4pm

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

Visit our website to find out more about Local Loot.

Perfect for holiday giving!

Serving Daily 11:30am–9pm

www.LakeSunapeeRegionChamber.org

Find image at www.uppervalleyimage.com •

49

50 i m a g e •

Winter 2015/2016

BY LISA DENSMORE BALLARD PHOTOS COURTESY OF BOB ARNOLD, LISA DENSMORE BALLARD, NEW ENGLAND SKI MUSEUM, AND PASSION FOR SNOW FILM

mountain

troops past and present

AN INTRINSIC PART OF SKIING HISTORY AND WORLD WAR II

i

t’s hard to be a skier and not have at least a passing knowledge of the US

Army’s 10th Mountain Division.

Over 70 years ago, their success in Italy’s Apennine Mountains

helped the Allies win World War II. Afterward, 10th Mountain veterans played key roles in the development of all aspects of the ski industry in New Hampshire and the rest of the country. 

Members of the modern-day 10th Mountain Division with Hannes Schneider’s grandson at the Cranmore Mountain Resort for the 2013 Hannes Schneider Meister Cup. Inset: The original 10th Mountain Division training at Mount Rainier, circa 1942.

Find image at www.uppervalleyimage.com •

51

The 10th Mountain Division at Cranmore Mountain Resort Each March, members of the 10th Mountain Division, past and present, gather at the Cranmore Mountain Resort for the annual Hannes Schneider Meister Cup. The event benefits the New England Ski Museum and provides funding for the museum’s Cal Conniff Grant Program.

It’s open to the public and is truly one of winter’s biggest happenings in the White Mountains.

The festivities include an evening ski tour up the mountain, a team race, an ice-carving competition, a color guard, music by the Bavarian Brothers Band, a silent auction, a vintage skiwear fashion show, and fabulous food. The weekend concludes with the Harvey Dow Gibson Memorial Lecture on an aspect of ski history that relates to the region.

The ski tour is strictly social and commemorates the fact that Hannes Schneider developed his groupteaching methods before ski lifts were invented. The race is open to all types of skiers and snowboarders with special divisions for past and current members of the 10th Mountain Division and the Vermont National Guard’s mountain warfare brigade.

This winter, the Meister Cup takes place on March 12, 2016, the 20th anniversary of this festive gathering.

About 200 people are expected to compete in the Meister Cup race, with 2,000 people spectating and enjoying the rest of the program.

“It’s a draw for those who care about ski history or who have deep roots at Cranmore, even if they have moved on to other mountains or no longer ski,” says Jeff Leich, executive director of the New England Ski Museum. “The 10th Mountain vets and soldiers mingle with everyone. There’s a lot going on. It’s a great spring weekend!”

52 i m a g e •

Winter 2015/2016

10th Mountain Division statue at Vail Village in Vail, Colorado.

Many of the Granite State’s ski areas, including Attitash, Black Mountain, the Jackson Ski Touring Center, Cranmore Mountain Resort, the Dartmouth Skiway, Mount Sunapee, and Wildcat, were either founded by or had high-level staff who served in the 10th Mountain Division. The story of this much-lauded group of skiers and mountaineers, many of whom gave their lives for our country, is an intrinsic part of the sport of skiing.

How the Mountain Troops Came to Be

The 10th Mountain Division was formed at the urging of two key figures in American skiing, Charles Minot “Minnie” Dole, founder of the National Ski Patrol, and Roger Langley, president of the National Ski Association. Dole and Langley feared that if England fell to the Nazis, New England would be their next target, with the attack following the colonial routes from Canada down the Champlain and Hudson Valleys. They worried, rightfully, that the United States would be grossly underprepared against the Axis army’s highly trained mountain infantry, and so they convinced US Secretary of War Henry Stimson and General George Marshall to create a mountain division with the help of the National Ski Patrol.

After the attack on Pearl Harbor, which catapulted the United States into World War II, most of the country’s elite skiers and mountaineers asked to join or were recruited for the new 10th Mountain Division. Its ranks filled with many New Hampshireites, including Olympians and other accomplished members of the Dartmouth College and the University of New Hampshire ski teams; hundreds of other New England-based skiers; and expatriate European ski instructors who were teaching under Hannes Schneider in North Conway and at other early ski schools in the state.

The Division’s roster read like a who’s who in skiing, with such famed Granite State standouts as Dick Durrance, Toni Matt, Hannes Schneider’s son Herbert, John Litchfield, and Walter

Clockwise from top left: Bob Arnold (left) and 10th Mountain Division veteran Dick Calvert at the 2014 Hannes Schneider Meister Cup. Ski industry veteran Cal Conniff watches the Meister Cup festivities with 10th Mountain Division veteran Nelson Bennett. New England Ski Museum Executive Director Jeff Leich with Meister Cup honoree Nelson Bennett, age 100.

New England Ski Museum President Bo Adams speaks to the crowd during the Meister Cup activities at the Cranmore Mountain Resort.

Find image at www.uppervalleyimage.com •

53

“We all loved the mountains, climbing, camping, and skiing, except when it was minus 30 degrees and snowing,” remembers Dick. “At least at Camp Hale we were fighting weather instead of live artillery. I enjoyed the outdoor aspects of it and learned to rock climb. I was 125 pounds soaking wet and had to belay 200-pound guys.”

Clockwise from top left: Olympian and Dartmouth ski team member John Litchfield served in the 10th Mountain Division during World War II. 10th Mountain Division veteran Dick Calvert takes the gold at the 2014 US Alpine Masters Championships in the 90+ age group. Retiring from ski racing after last winter, he was the last of the original 10th Mountain Division skiers to step into a starting gate.

54 i m a g e •

Winter 2015/2016

Dartmouth’s Dick Durrance, the top American skier of the 1930s, helped train the original 10th Mountain Division troops.

Dartmouth coach and Swiss champion Walter Prager joined the 10th Mountain Division during World War II. Members of the modern-day 10th Mountain Division at the Hannes Schneider Meister Cup compete on both skis and snowboards.

Prager. Now 92 and still skiing, Dick Calvert of Wolfeboro was among those recruits.

“I started skiing when I was 12 years old, at first with just a toe strap for a binding,” says Dick. “When the war broke out, I wanted to join the Air Force, but I wore glasses and got turned down.

A friend told me about the mountain troops and recommended I get in touch with Minnie Dole. I was assigned to Camp Hale before I got officially inducted. Minnie had a lot of influence.”

Specialized Training

Some of the early 10th Mountain Division recruits were stationed in New Hampshire during the fall of 1942.

They taught members of other military divisions how to rock climb and rappel down Cannon Mountain’s cliffs, and they practiced forest ambush skills on the hiking trails on Mount Lafayette.

However, most of the 10th Mountain Division’s training took place at Camp Hale near Leadville, Colorado.

“We all loved the mountains, climbing, camping, and skiing, except when it was minus 30 degrees and snowing,” remembers Dick. “At least at Camp Hale we were fighting weather instead of live artillery. I enjoyed the outdoor aspects of it and learned to rock climb. I was 125 pounds soaking wet and had to belay 200-pound guys.”

As the United States had never had mountain troops prior to the formation of the 10th Mountain Division, there was much to figure out before the division could be deployed. A large part of their time at Camp Hale was dedicated to developing and testing military equipment for winter conditions in the mountains.

“Operations manuals were being written,” said John Litchfield in the historical documentary Passion for Snow. “Transportation was unique.

Motorized toboggans were being experimented with. Dog teams were being experimented with. All forms of communication, laying wire, because in the mountains radio is not effective.”

Fighting in the Apennines The 10th Mountain Division saw no action for most of World War II. Then, during the Christmas season of 1944,

Find image at www.uppervalleyimage.com •

55

they were rushed to Italy’s Apennine Mountains as the Battle of the Bulge raged across the Western Front. If the 10th Mountain troops could gain control of Nazi-held Mount Belvedere, the US could seal off the Alps. However, the Nazis had an unobstructed view from a high shoulder of Mount Belvedere, codenamed “Riva Ridge,” and believed their position was impenetrable.

“Riva Ridge was incredible, a 2,200 vertical foot escarpment,” recalled Newcomb “Newc” Eldredge, a member of the 10th Mountain Division from Newport, during an interview for the film Passion for Snow. “The Germans thought that we would never take Riva Ridge. . . .

We were green troops, but we were loaded with grenades, and we had fixed bayonets. That’s cold steel, baby. That means you may get close to the enemy.

You may have to gut ’em, so we weren’t feeling too happy about this.”

One night, a group of elite alpinists in the 10th Mountain Division courageously climbed the cliff in one of the most audacious feats in the history of mountain warfare. The next night, the rest of the division quietly crossed the valley and climbed Mount Belvedere.

The fighting was fierce, hand-to-hand in the dark, but by dawn, the Americans controlled the mountain. The 10th Mountain Division suffered over 1,000 casualties and 4,000 injuries, but they succeeded in keeping the German Army contained. Dick Calvert was one of the men on Riva Ridge during the battle.

“Two other divisions had tried to take Mount Belvedere but couldn’t because the Germans on Riva Ridge controlled the high country,” remembers Dick, the radio operator for the commanding officer of his battalion. “The scariest part was the artillery fire because you couldn’t do anything about it. We had heavy casualties in a short period of time. It made me a fatalist. All I could think was what will be, will be.”

Keeping the Memory Alive

The surviving members of the 10th Mountain Division returned home after the war, some to get their college degrees and others to return to their jobs, but a number of them went to work in the developing ski industry, starting ski resorts, ski shops, ski schools, and ski patrols. For example, one-time Bartlett resident Pete Seibert founded Vail in 56 i m a g e •

Winter 2015/2016

Colorado, and Dartmouth racer and Newport native Bob Skinner established Bob Skinner’s Ski and Sports Shop, which has serviced Mount Sunapee skiers for over 50 years.

Despite the tragedies of war, the members of the 10th Mountain Division retained their love of skiing. They also returned with a special bond with each other. While few of the original 10th Mountain Division troops are alive today, their descendants keep their memory alive through the 10th Mountain Division Association. The association keeps members of this elite mountain troop in touch with each other and funds scholarships for their children and grandchildren across the country.

“We had a newspaper at Camp Hale called The Blizzard,” says Dick. “Instead of pin-up girls, it contained pin-up mountains. It still exists. Today, the sun doesn’t set on the 10th Mountain Division, which is now part of Special Forces. They’re spread out all over the world, but the common bond is still the mountains.” a

MORE INFO For more information, to become a patron, or to sign up for the 2016 Hannes Schneider Meister Cup, go to www. meistercup.org, or contact the New England Ski Museum, www.skimuseum. org.

To learn more about the 10th Mountain Division, check out the book, Tales of the 10th: The Mountain Troops and American Skiing, 2nd Edition, by Jeffrey Leich (New England Ski Museum, 2008) and the Emmynominated documentary film Passion for Snow, both at www.skimuseum.org, or contact the 10th Mountain Division Association, www.10thmtndivassoc.org.

ONLINE EXTRA

For additional photos, go online to www.uppervalleyimage.com.

Find image at www.uppervalleyimage.com •

57

58 i m a g e •

Winter 2015/2016

“There is no force so powerful as an idea whose time has come.” —Everett Dirksen

“There’s a spiritual majesty to Jeffrey Lent’s work . . . . Some of the most magnificent prose being written today.”

—Washington Post

A PARALLEL VISION

BY SARA TUCKER

AUTHOR JEFFREY LENT ON FAITH, WORK, WRITING, AND MORE

6

PHOTOS BY JACK ROWELL

Fifteen years ago, at the age of 40, novelist Jeffrey Lent seemed to burst out of nowhere with In the Fall, a powerful multigenerational first novel that dealt with issues of race. Set in Jeffrey’s native Vermont in the years following the Civil War, In the Fall won international praise, becoming a New York Times best seller and a Times Notable Book.

Three more novels followed, each one applauded for its dynamic storytelling, thematic heft, and beautiful prose.

Then, silence. Five years went by, then six.

Last spring, the writer resurfaced with A Slant of Light, an engrossing page-turner that opens with a double murder. Like In the Fall, the story concerns the aftershocks of the Civil War and has as one of its main characters a returning soldier, but this time, the action takes place in the Finger Lakes region of Upstate New York, where Jeffrey spent part of his boyhood. Four years after leaving his farm in the care of a hired man and joining the Union forces, Malcolm Hopeton comes home to discover that his trust has been betrayed; Find image at www.uppervalleyimage.com •

59

the ensuing crime rocks the agrarian community of Four Corners, its spiritual roots in the Second Great Awakening.

An exploration of faith, justice, and the moral response to evil, A Slant of Light was promptly nominated for the New England Book Awards. Critics have noted its “powerful grace” and “magnificent prose.” John Evans, founder of Lemuria Books in Jackson, Mississippi, and the go-to guy for rare and first editions, pronounced it Jeffrey’s best book yet.

Jeffrey, who lives in Tunbridge, Vermont, is married and has two daughters. In person, he is amiable and loquacious, not at all the taciturn fellow who peers at you from book jackets. He speaks in a gravelly baritone that sometimes slips into a drawl, reminiscent perhaps of his postcollege years in Asheville, North Carolina, the town where he met his wife, Marion.

While there, he worked as a wholesaler for the New York Times, a job that freed up his afternoons for writing.

It’s a schedule he still keeps to more or less. His children go to school in Plainfield, which means carpooling, and when it’s Dad’s turn to drive, afternoons find him hunched over a laptop in the Goddard College library, working on his daily three pages. Since the publication of A Slant of Light, he has been keeping a hectic pace, rarely saying no to requests for readings and talks, especially when they come from local libraries. Last October, on a walk around the Goddard campus through the fall leaves, he spoke about faith, doubt, work, raising girls, and what was behind that six-year wall of silence.

—Sara Tucker

About six months ago I realized that every book of mine has characters that are in some way damaged or affected by war.

The obvious ones are In the Fall and A Slant of Light, but every single one has central story lines that come out of damage from war. I was thinking about that because it’s not a very optimistic point of view. But there’s no period in the history of this country when we haven’t been in a war or recovering from a war or about to enter into another one. And maybe that’s just the history of humanity.

I spent six years on A Slant of Light. There was a period of about a year when I saw no point in writing fiction. I literally didn’t understand what the point was. I’d get fiction out of the library and read it, and the more literary it was supposed to be, the more I disliked it. At the age of 50 I suddenly had no purpose in life. The hardest part was raising kids during that time, but they also kept me here, in all honesty.

Then an editor contacted me to find out what was up because I hadn’t published a book in about five years. We started talking, and I connected with him. First of all, he really likes my work, and secondly, he could hear that I had a story I needed to tell.

He asked me if I could put together 100 pages, and I said, “Sure, I’m up for that,” and that got me the new contract.

Even before the reviews, I knew that I had written the book that I set out to write six years earlier. For all the years of its preexistence this book was called The Harvest. While I was in the final months of revision with my editor, the English writer Jim Crace published a book called Harvest. It’s his quoteunquote last novel, and it was magnificent. So there went my title. There are two Emily Dickinson poems in which she uses the phrase “a slant of light,” but the one I took the title from was “Tell all the truth but tell it slant.” For that story, and for my life and for where I was in my life, it felt like it made perfect sense. *** My father had a dairy farm in North Pomfret, Vermont, and he worked it with draft horses. Harold Harrington was the very old man at the end of the road. He recorded a small record of old Vermont songs that he’d learned as a boy from his mother. I still have the record, and as a boy sensed I was hearing a voice beyond time.

Much is made of the fact that I grew up on dairy farms and with horses. But I was equally marked by the counterculture— the sense that there were alternatives to the presumed trajectory of American society. This parallel vision gave me life as an artist and still does. The sense that there is value in old ways—that wisdom isn’t always about the most modern way of doing something—was and remains a part of my life.

“The sense that there is value in old ways—that wisdom isn’t always about the 60 i m a g e •

Winter 2015/2016

e

I was almost 40 when I sold my first book; there were four apprenticeship novels before that. I knew that I was going to write my entire life. When I was out of college, the fiction kind of petered out because I didn’t have time, so I was writing poetry.

Then I met my wife and we started figuring out how to work things together. I was writing these 20- and 30-page poems, and I realized it was time to go back to the long form and write something that maybe I could make money from.

My first daughter was born in August of 1998, and I sold In the Fall in early December and turned 40 in late December. It was an amazing month, and then it was an amazing couple of years, too, which included the birth of my second daughter, Clara.

I knew the second novel was going to be really critical, for me and for everybody else. I was up in northern New Hampshire visiting some friends, and I came across this little book about the Indian Stream Republic, which I’d never heard of. It fascinated me and I started doing research about it. The Internet was pretty young then, so there wasn’t much there, and there wasn’t much anywhere. I had the bare bones of a great story, and I just started to fill it in, which is what I like to do. I had Lost Nation pretty much wrapped up when In the Fall came out.

I don’t like the term “historical fiction.” I feel like historical fiction is re-creation. My characters sometimes bump up against actual historical figures, but none of the people who are important in my books ever really lived. The example I like to use is Absalom, Absalom! It isn’t historical fiction, but it is true to history.

I’ve got to hear my characters speaking. If I’m putting words in their mouths, I’ve got to stop and go walk around or something, because they’ve got to be talking to me. It’s a mysterious process.

If I didn’t have something concrete at the end of the day, or the month, or the year, then it would be a clinical condition. *** In my third novel, A Peculiar Grace, the protagonist is living at the end of the 20th century, in Vermont. His father was an artist of some note, and Hewitt is a blacksmith who makes fine utilitarian items—gates, hitching posts—and the process of vision through construction is central to the tale. He’s also a depressed guy, a failure at love, a drinker, a pot smoker, a better character than he believes himself to be. The whole novel is about the creative process and work.

The protagonist of my fourth book, After You’ve Gone, is a college professor of English who, after the deaths of his wife and son, a World War I vet, resigns his position and travels to Amsterdam, a journey back toward family history. He meets a young woman on his journey, and life changes for him. Much

THERE ARE TWO EMILY DICKINSON POEMS IN WHICH SHE USES THE PHRASE “A SLANT OF LIGHT,” BUT THE ONE I TOOK THE TITLE FROM WAS “TELL ALL THE TRUTH BUT TELL IT SLANT.” FOR THAT STORY, AND FOR MY LIFE AND FOR WHERE I WAS IN MY LIFE, IT FELT LIKE IT MADE PERFECT SENSE.

most modern way of doing something—was and remains a part of my life.”

Find image at www.uppervalleyimage.com •

61

of the time, though, he spends alone in Amsterdam, where he takes up the cello, a lifelong dream. He’s waiting for her to make a decision about him. The cello is also work, meaning to take something up and have the patience and determination to make one’s way through a process.

So work isn’t just a good dig in the garden, although I can’t imagine a life disconnected to the natural world or even away from it. Towns make me antsy and lonely. I made the decision to leave New York City one summer day when I was across the street from the Plaza and through the four lanes of traffic could suddenly smell the carriage horses waiting for tourists. Also, I can’t sleep at night without true dark. Just the way I am.

8207

I THINK DEPRESSION IS MORE OR LESS PART OF THE CREATIVE PROCESS, AND THERE’S NOTHING PARTICULARLY INTERESTING ABOUT IT, OTHER THAN SURVIVING. BUT THEN, WE SURVIVE ALL SORTS OF THINGS. FOR A WHILE, I WORRIED THAT IT WAS A PERMANENT CONDITION. A SLANT OF LIGHT IS THE BOOK THAT BROUGHT ME OUT OF THAT.

62 i m a g e •

Winter 2015/2016

*** I suspect if there’s a creator or a divine force it’s something beyond the capability of human imagination. The idea that God created us in his image is understandable, but I suspect we created God in our image. I somehow feel that the idea of humanity being a pinnacle of life, rather than one more embodiment, is part of our overall problem. A little more genuine reverence for the life force and a little less awe of consciousness might serve us all better.

One of the challenges I enjoyed with A Slant of Light was writing about people without benefit of psychology. Amos Wheeler was evil. Period. He was a pedophile, certainly psychopathic, repressed homosexual, misogynist, rapist, thief, a victim of child abuse himself, the list goes on. But no, he’s evil.

Simply put, and a great moral complexity, the evil that inhabits a person.

How to be a moral person in an immoral world? How to be a moral person in a world without God? At the very least, there’s a learned sense of responsibility to community, your family, your neighbors, beyond. We learn this as children, right from wrong.

Most of us do, I mean.

My grandmother was a severe Episcopalian, who refused to allow me to take her to Christmas Eve service, having no use, she said, for twice-a-year church going. I spared her my response that I considered it more of an anthropological outing.

Her secret was that she was raised a Christian Scientist and began each day with a reading from Mary Baker Eddy. This into her nineties. *** Thomas McGuane once complained to Jim Harrison at a dinner party that he’d had to pawn the family silver in order to finish his most recent novel, and Jim said, “Tom. Some of us don’t have family silver to pawn.” Tom is a writer I admire a lot because he stuck with it after he dried out from writing novels. He wrote horse stories and fish stories and redeveloped himself as a writer of short stories. This is why writers need to read biographies; everybody’s life goes through this. There are only a handful of people who hit it and then just kind of glide along. I’ve lived

through one of those hard, low times and I’m grateful to have come out the other side, because there was about a year and a half when I really wasn’t sure that I would.

I think depression is more or less part of the creative process, and there’s nothing particularly interesting about it, other than surviving. But then, we survive all sorts of things. For a while, I worried that it was a permanent condition. A Slant of Light is the book that brought me out of that.

When my daughter Esther was at school in California she was homesick at first, and I wrote a long letter to her about homesickness being an existential issue—the knowledge that we’re all essentially alone in the world.

The artist has to get very close to the veil that provides the sense of the importance of our own lives in order to understand something of how people work, why they do what they do, how they live and make sense of life.

Religion used to do that and perhaps still does, even if most of us understand that we’re highly developed primates.

Spend enough time close to that veil and you’re bound to poke your nose through a time or two.

Last spring Esther and I were driving on one of those beautiful spring days. We talked about the beauty of the world around us, the beauty of deep space, of orioles and apple blossoms and trilliums. And that we see all of this and recognize the beauty of it, independent of us.

But then that same beauty, that is our construction, isn’t it? The perception, at least. The rest is just life, doing its best. The rabbit crouches against the shadow of the hawk. Crows fly away from road kill to avoid getting hit by automobiles. Looking at a starry night is the only time travel we have. Isn’t that enough? Being is mystery. That’s all I know. I’ve grown more forgiving of most people as I’ve grown older.

Most are honestly just struggling to do the best they can. a Find image at www.uppervalleyimage.com •

}

63

Pnimusdame nost il min etur, is es eos modi omnis quam harcips umquae. Ut ipsa quam fuga. Officab oremqui doloratures es et offictu rioremporeic tem sequat liqui cus volupitiur millum evelestia nobis dolorporpos simin etur,

REINING IN

Guided Coaching Sessions with Horses In many cultures, horses, both wild and domesticated, are celebrated as a symbol of freedom, power, or life force. Native Americans believed that this freedom could benefit the tribe, but only after a mutual agreement is acknowledged between human and animal that they are responsible for one another. The Equine Gestalt Coaching Method, or EGCM, is a life coaching program that partners horses and humans to explore energy shifts in the body and the messages behind them in order to attain deeper levels of presence, mindfulness, and connection.  STORY AND PHOTOS BY 64 i m a g e •

Winter 2015/2016

6

GABRIELLE VARELA

Riding into a more positive future

Rex strikes a majestic pose.

Opposite: Coach Cindy Aldrich with Rex and Maggie.

Find image at www.uppervalleyimage.com •

65

You’ve probably witnessed this scene in a movie—a pasture of serene horses grazing peacefully, and in an instant, the whole herd moves in a tumbling run, galloping across the fields as one. While it’s majestic, the instinctual synchronicity with which they move is also a remarkable result of nonverbal communication.

Horses Helping Humans This silent exchange is an impulsive response to energy, and it’s what makes horses the perfect partners for coaching.

A horse has a comfort zone of a 10-foot radius, so each animal in the herd is acutely aware of any disruptive ripple, which may launch the group into a dash without warning simply in response to one another’s energy.

“Emotion is energy in motion, if we allow it,” says Cindy Aldrich, Vermont’s local Equine Gestalt Method coach, who hosts sessions in her brand-new indoor arena built by family and friends in Springfield, Vermont. “Many times though, people hold on to their pain, run

“One time on a trail ride, the trail seemed rather obscure, but I realized I could see the next step in front of me, even if I couldn’t see where it led from there.

In life, I can always see the very next step in front of me, even if I can’t see the whole path of where I am going.”

66 i m a g e •

Winter 2015/2016

Opposite: Connecting with a horse (here it’s Bella) without an agenda opens the way for many discoveries.

Top: Ted waits patiently to start the day’s work.

Left: Horses “whisper” wisdom without words.

Above: Centered and grounded, Molly and Maggie step into new ways of moving forward in life.

Find image at www.uppervalleyimage.com •

67

t. ard Kayla take

“Horses are always present in their body and are naturally all about looking at the big picture. They have their energy reined in. So if they are happy, content, and relaxed, you know it. If they are not happy, they let you know right away.”

After each interaction with the horses, participants share the insights they gained.

“Aha” moments are different for each person. Cindy assures them, “The horses give you what you need!”

away from it, stuff down their authentic feelings, block them. The coaching helps them access those blocks and release them with compassion and awareness.”

A physical therapist by profession, Cindy says that many times she finds an emotional component while treating chronic pain such as back, chest, head, and neck aches. She has been interested in partnering with horses to help humans for years.

An “Aha” Moment The riding instruction “Eyes up” was Cindy’s first discovery that working with horses could be inspirational and evocative. The direction to “look ahead at the next thing coming” has meaning that transcends the arena to echo the teachings of life coach Tony Robbins and other motivational speakers who link physiological state to self-image.

“One time on a trail ride, the trail seemed rather obscure, but I realized I could see the next step in front of me, even if I couldn’t see where it led from there. In life, I can always see the very next step in front of me, even if I 68 i m a g e •

Winter 2015/2016

can’t see the whole path of where I am going,” says Cindy, describing her first “aha” moment.

She studied various programs and read books on the topic, including Linda Kohanov’s The Tao of Equus, Kathy Pike’s Coaching with Horses program, and Equine Guided Education: Horses Healing Humans Healing Earth

by Ariana Strozzi Mazzucchi, before becoming certified through EGCM founder Melisa Pearce’s Touched by a Horse program in 2013.

“Our work is hard to put into words,” says Cindy. So in mid October, I attended a group session with her and six other women. As rain tapped against the Find image at www.uppervalleyimage.com •

69

Letting go of everything around her, a participant connects heart to heart with Bella.

roof, two dogs chased one another around the arena. Wrapped in blankets, we huddled around Cindy like tribeswomen ceremoniously grouped around a mystic as she introduced herself and her work.

“Horses are always present in their body and are naturally all about looking at the big picture. They have their energy reined in. So if they are happy, content, and relaxed, you know it. If they are not happy, they let you know right away.” A lesson to heed, she jokes, since humans are notorious for giving mixed messages.

The horses, two of four that live with Cindy, waited calmly in the center circle.

All four horses at her farm were rescued.

For some, that means coming from places where they were not loved, appreciated, or even registered, so birth dates were lost or forgotten. Rex, a reddish brown and white horse, was so neglected he had nearly starved to death.

Finding What Works We shuffled and sifted through a stack of vibrantly colored postcards with expressive equine images on the front and prophetic, personal messages on the back. Phrases like “ignite creativity” and “gratitude” were matched to pictures of horses nuzzling each other lovingly or rearing wildly against a pink and orange sunset.

Interpretations were emotionally charged. Feelings of gratitude, loneliness, and longing were unearthed by the inscriptions. Molly, a psychotherapist from 70 i m a g e •

Winter 2015/2016

Chester, Vermont, who shared her disheartening path toward a doctoral program, struggled to speak over welling tears. “I don’t know how these things do this. This one is called ‘look beyond,’ and it talks about goals. It says to relax and let things fall into place.

This really hit me; I want it so bad.”

Reflections on relationships, professional and financial struggles, toxic friendships, and ailing family members were bravely disclosed to attentive and supportive listeners, and suddenly the barn became very silent and still, as if all the miscellany of stress and anxiety had been kicked up in a cloud, then settled back down in a quiet dusting on the floor.

Putting the cards aside, we entered the ring for some one-on-one with the horses. The women approached the horses with deliberate calm as Cindy asked questions and urged the women to notice what was happening with themselves physically and what the horse was doing at that moment in response.

“When I went into the ring with Maggie, I didn’t know what to expect,” says Molly. “I found it interesting that as I talked with Cindy, Maggie turned and faced away from me. I got the butt, is how I referred to it.”

Unlike many kinds of psychotherapy, the most revealing aspect of the work is nonverbal, making EGCM part selfexploration and relationship building, Find image at www.uppervalleyimage.com •

4

71

part meditation and somatic experience.

Molly continues, “I was unsure and disappointed at first, but after talking about it, I understood that Maggie was giving me trust from her root chakra. I was struggling with trusting my decision, and she was giving me that message loud and clear: ‘How can I trust you if you don’t trust yourself?’”

Horses live in a similar community to humans, where they have specific roles and a definite pecking order.

Like Molly, they work toward moving up in the herd, trying again and again, free of resentment, and they excel at jobs they enjoy.

How very similarly we—humans and horses—take on burdens and quest for something. Whether we are the workhorses at county fairs pulling cement blocks or wagons full of children, the race horses that dash toward the finish line at tracks like Churchill Downs or an EGCM partner, once we find what works for us, we too will work happily and tirelessly at it.

For more information about the Equine Gestalt Coaching Method and attending Cindy Aldrich’s program, visit her website at www. innerjourneyswithhorses.com. a Inner Journeys with Horses Seavers Brook Farm 381 Will Dean Road Springfield, VT (802) 885-1600 www.innerjourneyswithhorses.com

72 i m a g e •

Winter 2015/2016

Find image at www.uppervalleyimage.com •

73

cooks’ corner

COLD NIGHTS, WARM BEAN POT prepare a delicious, filling meal

FAMILY BAKED BEANS

BY CINDY HILL

74 i m a g e •

Winter 2015/2016

6

PHOTOS BY JACK ROWELL

When snow flies outside, nothing sticks to the ribs better than a hearty bean supper. A pot of classic New England baked beans in the oven fills the house with the warm, sweet smells of molasses, ginger, and onions. But the benefits of beans are so expansive that it pays to break with regional tradition and explore heritage varieties and bean

Janet Rowell Miller’s Family Beans

T

here are lots of different baked bean recipes available, though I think folks tend to prefer the style of baked beans they grew up eating. Some people use molasses as a sweetener, but I prefer dark brown sugar. It’s what my mother always used. Some people use salt pork, but we like a nice chunk of bacon. Some folks stick a whole onion in the middle of the pot. I like onions in everything else but not in my beans!

Following is the baked bean recipe I grew up with. I got it from my mother, who got it from her mother. Even though I make this recipe exactly the same as my mother does it, somehow her beans still taste just a little bit better than mine! What is it about that? Though it takes a whole day from start to finish, this recipe is really very easy. I usually put the beans to soak in the morning. Then around 9pm I’ll start them parboiling. By 10pm you’ll be putting them in the oven, and if you’re cooking them in a good heavy-duty cast-iron pot with a tight-fitting lid, you won’t have to check them again until they’re ready at 6 o’clock the next morning. It’s worth the effort to wake up to that great aroma in the morning! Enjoy!

—Janet Rowell Miller

soups and spreads from near and far.

Janet Rowell’s Family Baked Beans BEAN BASICS Beans are the mature seeds of legumes—plants that bear their seeds in pods. The legume family includes peanuts, soy and carob nuts, peas, and lentils, as well as forage crops like clover and alfalfa. Legumes play an important role in agriculture, as they take nitrogen, a vital crop nutrient, from the air where it is generated by bacteria and fix it in the soil through nodules in their roots. This nitrogen serves as a natural fertilizer for other plants.

Beans also benefit your body. They are nutritional powerhouses, full of soluble dietary fiber, B vitamins, and minerals. That soluble fiber can support healthy cholesterol and glucose levels. According to the USDA,

2 1 1 1 1

K K

lb soldier beans lb dark brown sugar cup grade A or B maple syrup (no imitations please!)

Tbsp salt tsp dry mustard tsp ginger lb chunk of bacon (get a nice piece of lean, smoky bacon) Boiling water

1. Pick over and wash the beans. Let soak for at least 8 hours at room temperature. Drain off water and cover beans with fresh water.

2. Parboil beans for about 45 minutes or until skins burst when you blow on them. Drain beans again.

3. In a large Dutch oven or cast-iron kettle with a tight-fitting lid, put sugar, syrup, salt, mustard, and ginger. Add enough boiling water (about 1 cup) to dissolve sugar. Add hot beans and enough boiling water to cover the beans. Add the chunk of bacon. Cover with a tight-fitting lid and bake in a 250° oven for 8 hours.

4. If beans are still hard (and they probably won’t be), add a little more water as needed and cook another 15 to 20 minutes. If the lid of your kettle is loose fitting, be sure to check the beans every couple of hours to make sure they’re not getting too dry. If so, add more hot water.

Recipe from Sadie Wilson Fraser to Inez Fraser Rowell to Janet Rowell Miller

Find image at www.uppervalleyimage.com •

75

cooks’ corner HERITAGE BEANS The long history of bean cultivation has resulted in the development of thousands of different beautiful varieties. Some of the heritage varieties sold at farmers’ markets and natural food stores include black lentils, orca beans, Maine yelloweyes, soldier beans, black-eyed peas, light and dark kidney beans, navy beans, cannellini beans, black beans, pintos, Vermont cranberry, Jacob’s cattle, rattlesnake, Marfax, adzuki, and green mung beans. Every cook has his or her favorite, and different beans work best in different dishes.

Black lentils make an excellent Indian dal; adzuki beans are a delicate addition to a Japanese-style black mushroom soup; and Marfax beans make a rich, meaty, smoky-flavored soup when cooked on their own in water.

76 i m a g e •

Winter 2015/2016

beans are the leading source of vegetable protein, and their low cost makes them one of the best nutrient-per-dollar options.

Beans were among the first crops tended by humans, with evidence of bean cultivation going back to nearly 10,000 BC. Seeds grown in conveniently transportable pods make it easy for gardeners to harvest seeds for eating as well as for saving to replant the next year. The fact that beans dry in the pod and can be stored indefinitely demonstrates why they were such a valuable crop to early farmers—and are an important pantry staple today. When the lights go out and snowdrifts prevent a trip to the grocery store, that jar of beans in the back of the cabinet can still be boiled up to a delicious, filling meal. >>

Tuscan-Style White Bean and Kale Soup

Brazilian Black Bean Soup

This lighter bean soup relies on an exquisitely simple combination of flavors. Like most traditional recipes, it has as many variations as there are cooks, and it adapts easily to meat-lover or vegetarian versions.

The familiar flavor of a tomato base is turned on its head in this fiery-sweet meld of orange juice and hot peppers. This black bean soup is healthier than beef chili but packs the same eye-watering punch sure to satisfy the shivering football-gamewatching crowd.

Makes 5–6 servings 1 8 1 5 1 1–2 1

cup dried white beans cups water bay leaf Tbsp olive oil medium onion, finely diced stalks celery, finely diced lb chorizo sausage (meat or vegetarian), cut into 1-inch chunks K tsp sea salt 3 Tbsp white vinegar 1 quart washed and chopped kale leaves, with large stems removed (Lacinato kale is particularly good, but Swiss chard or other greens may be substituted)

1. In a large soup pot combine the beans, water, and bay leaf. Simmer 90 minutes or until beans are tender.

2. In a skillet, sauté the onion, celery, and chorizo in olive oil. When onions are translucent and the sausage is lightly browned, add to beans. Add water to bring volume up to 6 cups.

3. Add the salt, vinegar, and kale. Cook about 10 more minutes until kale is wilted but still bright green.

3K cups water 2 cups dried black beans 2 tsp salt 1 cup chopped onion 4 cloves crushed garlic 1 large chopped carrot 1 stalk chopped celery 1 cup chopped sweet red pepper 2–3 hot peppers, diced, to taste (jalapenos for mild warmth; habaneros for fire) 1 tsp ground coriander 2 tsp ground cumin 2 tsp chopped fresh cilantro 4 Tbsp olive oil 2 oranges, peeled, sectioned, and seeded 2 large tomatoes, diced 2 cups orange juice

Salt and pepper to taste Hot sauce or cayenne to taste Fresh lemon juice 1. In a large soup pot, simmer the black beans and salt in water for about 90 minutes or until tender.

2. Meanwhile, sauté the onion, garlic, carrot, celery, peppers, coriander, cumin, and cilantro in about 4 tablespoons of oil.

3. When the beans and the sautéed vegetables are tender, add the vegetables to the cooked beans. Simmer on low for about a half hour for the flavors to meld.

4. Add the oranges, tomatoes, orange juice, salt, pepper, and hot sauce or cayenne. Top with a squeeze of fresh lemon juice just before serving.

TUSCAN-STYLE WHITE BEAN AND KALE SOUP

BRAZILIAN BLACK BEAN SOUP

Find image at www.uppervalleyimage.com •

77

cooks’ corner Hummus is a heart-healthy dip that deserves a place on your holiday party table. You can buy it already made, but making it yourself is inexpensive and easy.

Pour one large can of garbanzo beans (drained and well-rinsed) into a food processor with one-half cup tahini, the juice of one lemon, and a clove or two of garlic—or more depending on the extent of your garlic passion. Pulse, adding enough water to bring it to a smooth consistency (usually a few tablespoons).

To this, add a splash of sesame oil, about a tablespoon of olive oil, a pinch of sea salt, lots of freshly ground black pepper, and a couple of pinches of paprika and turmeric. Roasted red peppers, olives, hot peppers, sesame seeds, and chopped artichoke hearts are just a few of the options for add-ins if you like. Serve with pita bread, chunks of chewy sourdough, or a variety of your favorite crackers.

COOKING WITH DRIED BEANS Beans are even more economical, as well as lower in sodium, if you use dried varieties rather than canned.

Soaking dried beans overnight and then rinsing them in the morning before cooking reduces cooking time, and some people find it makes the beans more digestible.

Make a note on the winter months of your calendar to cook batches of dried beans when the woodstove is going or when you could stand a little heat and humidity being added to the house. Then freeze those cooked beans in baggies in quantities for making summer spreads and label them with a marker; next summer you’ll be all set for no-cook bean meals.

If you use canned beans, opt for organic, and drain and rinse them several times with clear cold water to remove excess sodium and help minimize any BPA that may be in the can lining (while the industry is still looking for ways to do away with the BPAcontaining linings).

Bean dips and spreads also freeze well, so if you are going through the exertion of making them, make a big batch and freeze it up in serving-sized containers.

78 i m a g e •

Winter 2015/2016

Bean sandwich spread is one of the classic recipes inspired by the decadesold cookbook-shelf staple Laurel’s Kitchen. The original recipe calls for cooked soybeans, but it can be made with any other cooked or canned white beans such as navy beans or cannellini. Mash the beans in a bowl with a potato masher, and for each cup of mashed beans, add 2 tablespoons of tomato paste or ketchup, half of a finely chopped onion, 1 stalk of finely chopped celery, 1 tablespoon of olive oil, a teaspoon each of oregano and basil, and a dash of garlic powder or some minced fresh garlic. Freeze some for cold sandwiches next summer; in winter, bean sandwich spread is a fabulous addition to a grilled cheese sandwich or roasted vegetable wrap, adding fiber, flavor, and a creamy texture. a

HUMMUS

Find image at www.uppervalleyimage.com •

79

80 i m a g e •

Winter 2015/2016

“There is no force so powerful as an idea whose time has come.” —Everett Dirksen

local flavors

by Nancy Fontaine

Photos by CPerry Photography

BRIGHT SUN KITCHEN LOCALLY SOURCED DISHES WITH A NEW ORLEANS FLAIR

Billy Brigtsen works at the long, butcher-block table in his Bradford, Vermont, kitchen assembling his famous meatloaf sandwiches—Robie Farm beef, Robie Farm Toma or Piermont cheese, homemade ketchup, and aioli on homemade bread. Each element of the sandwich is a labor of love, and the sandwich is a staple of his Bright Sun Kitchen catering service menu.

He’s wearing jeans and a tee shirt on his long, lean frame and a bandana as a headband, as he often does. You may have seen him at the Lebanon and Hanover farmers’ markets last summer. His specialty? New Orleans– inspired, locally sourced dishes, from hors d’oeuvres to dessert, full of soul and flavor. }}}

Opposite: Billy Brigtsen sits outside his barn, which is behind his home in Bradford, Vermont.

Above: Billy’s working kitchen.

Find image at www.uppervalleyimage.com •

81

local flavors

Billy plates dishes of na’an with sprouted French lentils, millet, lemon-tahini vinaigrette, homemade yogurt, and kraut.

Opposite: Billy and Jill’s charming brick residence, complete with an attached cream-colored back house, which is his kitchen space.

The property also includes a barn.

82 i m a g e •

Winter 2015/2016

“We bring the best of Upper Valley farms to our clients, in order to feed you better and enrich the local economy.”

Billy is a New Orleans native who has traveled the country developing his own wholesome and flavorful approach to food.

His catering menu includes such New Orleans favorites as gumbo and jambalaya (Billy’s pride and joy, made with Creole sausage, roast chicken, and pancetta), but his dishes are diverse and include items such as arepas and injera, flatbreads from Venezuela and Ethiopia; horchata (a beverage made with brown rice, maple syrup, and cinnamon); homemade sauerkraut; and a farmers’ market regular, hyper-local burgers with every ingredient sourced from Upper Valley farms.

As his menus attest, Billy puts an emphasis on flavor, using local ingredients as often as possible. As it says on Bright Sun Kitchen’s website, “We bring the best of Upper Valley farms to our clients, in order to feed you better and enrich the local economy.”

A Chef Without a Restaurant

Bright Sun Kitchen may have launched as a business just a year ago, but Billy has many years of experience in the kitchen. He learned the fundamentals of his French and French-Creole–style cooking at his brother Frank’s place, Brigtsen’s Restaurant. Both Frank and his restaurant, a New Orleans staple for 30 years, have won multiple awards. “I worked with my brother for seven years and learned a lot,” Billy says. “He’s the real deal. He doesn’t follow trends; he cooks from the heart.”

Billy himself had gained recognition for his cooking in New Orleans, getting a four-star review at the helm of DiPiazza’s Restaurant in the French Quarter, and then with his own restaurant in the 1990s, Fleur de Lee (in Lee Circle), and later as chef of Martin Wine Cellar. However, Hurricane Katrina had other plans for him; like so many others, he left New Orleans just before the storm, and a month later when he was able to return, he discovered that he no longer had a job to go back to. In the aftermath of the storm, Martin Wine Cellar was looted. The restaurant did not reopen until 2014.

Billy became a part of New Orleans’ Katrina diaspora, a chef without a restaurant, reminiscent of Kim Dickens’s character in the HBO show Treme, which followed city residents in the wake of the storm. When Katrina hit, Billy landed with friends in Atlanta and worked as a personal chef that year. Like so many others who had evacuated, he went back for that first cathartic Mardi Gras in 2006.

“Everybody had been depressed and beaten down, and they were so ready to be happy again,” he remembers. “There were folks with instruments playing everywhere, and people just started dancing in the streets.” But Billy found he couldn’t go back for good. “The rents went up so much after the storm, I couldn’t

Find image at www.uppervalleyimage.com •

83

local flavors

The barn and the back house (opposite), which is attached to the main residence.

afford my apartment anymore.”

After Atlanta, Billy moved to New York City. He worked in a number of restaurants there, including Marlow & Sons, The Diner, and Blue Smoke Restaurant. In New York, he met his wife Jill at Blue Smoke/Jazz Standard, a barbecue restaurant and jazz club where they both worked, she as a server studying to become a librarian and he as sous-chef.

At the Jazz Standard, they befriended some of the regular musicians, who played for their wedding in Lebanon, New Hampshire, a few years later. After completing graduate school, Jill worked at Princeton University in New Jersey until she was hired as a librarian at Dartmouth College, and the couple moved north. “It’s hard in the winter,” says Southern-born Billy, “but I like change.

It’s different from anywhere else I’ve lived.

I love that.”

Business is Growing

Since opening the catering business, Bright Sun Kitchen has been growing. Aside from the farmers’ markets, Billy has a lunch stand every Tuesday and Wednesday in the MacLean Atrium at Dartmouth’s Thayer School of Engineering. Things really picked up in the fall when the term started at Dartmouth. Being on the list of approved 84 i m a g e •

Winter 2015/2016

caterers for the college, Bright Sun Kitchen routinely caters lunches and receptions at Dartmouth.

It’s good work, which they hope to expand. Their 1853 home on North Main Street has a large barn that the couple is slowly renovating. Already the smaller of the two large rooms houses a restaurant-sized refrigerator and shelving for the many supplies needed for a catering business.

“We’d like to move the catering kitchen out here too,” Jill adds. The larger room has plenty of space and atmosphere—it would make a great dining room, and there is also yard space in back of the barn for outdoor functions. “We’d love to host dinners here; that’s the plan for the future,” says Jill.

Maybe someday soon we’ll be able to enjoy some Cajun cuisine in downtown Bradford. You just never know what the weather will bring. a

Bright Sun Kitchen Bradford, VT (802) 222-3334 www.brightsunkitchen.com Find image at www.uppervalleyimage.com •

85

86 i m a g e •

Winter 2015/2016

looking back

by Kirsten Gehlbach Photos by Kirsten Gehlbach and Courtesy of Windsor Historical Society and Historic Windsor, Inc.

If the walls at

The Windsor House

Could Talk

The stories they could tell

Right: Ted Hilles and Jane Osgood, current owners of The Windsor House, are moving forward with revitalization in Windsor.

Above: Postcard courtesy of the Windsor Historical Society—a time gone by, but not forgotten.

On the balcony, you might hear the walls cheer to welcome President Theodore Roosevelt when he took the train to town in 1902 and spoke at The Windsor House, which was draped in bunting on Main Street in Windsor, Vermont. He was not the only US president or dignitary to visit. When President Woodrow Wilson summered in Windsor with his executive offices on the second floor of the Windsor Post Office, his staff would stay at The Windsor House across the street. Stories might be heard from the walls of those rooms. } Find image at www.uppervalleyimage.com • 87

looking back

Top: Owners of The Windsor House, Ted Hilles and Jane Osgood, in front of the photo of the community coming together to save the house.

Right: The menu for the best fare between Boston and Montreal. Courtesy of Historic Windsor, Inc. Below: The author’s grandparents’ stock documents, minutes, brochure, and seal.

Her Nana was the keeper of the books.

The birthplace of Vermont, Windsor was chartered in 1761 and played an important role in 1777 when signers of the Constitution of the Vermont Republic met at the Old Constitution House, a tavern at the time, to declare independence from the British Empire.

While known as The Windsor House, it began as Pettes Coffee House, built by Captain Joseph Pettes in 1800. President James Monroe and the Marquis de Lafayette visited and were joined by what has been referred to as the local “prominent gentry” to enjoy entertainment and maybe a story or two, until the 88 i m a g e •

Winter 2015/2016

building burned in 1836.

A Group Effort to Rebuild On the site, a group of local business people rebuilt a muchneeded hotel and public house that reopened in 1838. Legend has it that in the latter part of the 19th century, the stunning three-story brick Greek Revival building was a quintessential hotel of the day, with 50 newly furnished rooms and the best food between Boston and Montreal. The Windsor House was heralded as “a tempting resort for the way-worn traveler” and “recognized as among the

leading hoteliers of the state” in an 1893 review in the Vermont Journal. While perhaps not wayworn, presidents and dignitaries continued to stay and dine at The Windsor House, including President Rutherford Hayes and members of his cabinet in 1877 and President Benjamin Harrison in 1891.

“The Windsor House has been a focal point in town and one of the most beautiful buildings,” says Barbara Rhoad, the heart of the Windsor Historical Society and a keeper of the historic record.

“This is an important feature of the landscape of Windsor, a vital part of

The Windsor House was heralded as “a tempting resort for the way-worn traveler” and “recognized as among the leading hoteliers of the state” in an 1893 review in the Vermont Journal. the community. I can’t imagine it not being here.”

A Link to the Town’s History, Past and Present “As The Windsor House goes, so does the town. You can match events in the town’s history to The Windsor House,” says Ted Hilles, current co-owner with his wife Jane Osgood.

For example, 1914 was a dynamic year for the town as a manufacturing hub, with orders coming in for heavy machinery. At the same time, renovations were made at The Windsor House. In the heyday of Windsor’s manufacturing age in the early 20th century, railroad workers and salespeople needed rooms and rented them at The Windsor House, the only place to stay and located conveniently in the center of town. There are many more historical links throughout the years.

“Active revitalization is happening now in downtown Windsor. The Windsor House is part of that trend,” Jane says. “Bring in small businesses, artisans, and artists, and give them the ability to create. The creative economy is the key to revitalization in Windsor. And make it accessible for people to enjoy.”

Family Ties The Windsor House has had several owners, including the grandparents of Jonathan Springer, Lewis Sr. and Adelaide Springer, who owned The Windsor House from 1923 until 1956.

My grandparents, Charles and Olive Hillmann, bought the hotel in 1956 with the help of local investors.

“My father and his brothers grew up there, and my uncle John managed the business for my grandparents for several years,” says Jonathan. “My connection with the building was as a tenant when I had my law practice located on the third floor.” He adds

another interesting tidbit—the building was almost lost when a fire broke out on the third floor of the annex early one morning in the late 1930s.

In the early 1960s, after this writer’s grandparents Charles and Olive took over the ownership of The Windsor House, my grandfather would take me to the coffee shop. Photos tell the story, though I was too young to remember.

My grandmother, known to many in town as Nana, was the “silent partner,” keeping close track of the books.

The story goes that a well-known reclusive author from a town across the river would have lunch at a corner table, hidden behind a newspaper, ordering his usual, “white turkey breast sandwich on white bread with just a touch of mayonnaise and regular tea.”

This was confirmed by my mother, who waited tables at the time. After my grandfather passed away in 1969, the family made the decision to sell The Windsor House.

A Community Effort to Save and Preserve In 1971, The Windsor House was slated for demolition until a group of citizens came together and formed Historic Windsor, Inc. Instead of paving over a historic building to put in a drive-through bank, the group joined together to prevent the demolition by acquiring, renovating, and managing the Greek Revival building and securing its place on the National Register of Historic Places.

“A network of concerned people, both longtime natives and relative newcomers to the community, came together to save the building. They saw the crisis and rallied the troops so this building would not be demolished. Hats off to them for getting it done,” says Judy Hayward, executive director of the Preservation Education Institute,

“like” us on

facebook Facebook Contests, Sweepstakes & Giveaways!

Like us on Facebook for your chance to win great prizes!

Find us on Facebook at http://facebook.com/mountain viewpublishing

Find image at www.uppervalleyimage.com •

89

looking back a division of Historic Windsor, Inc. “The grassroots campaign was a combination of a modern environmental movement and historic preservation.”

The renovated building was home to the Vermont Craft Center, a dental office, and the VPR studio. Judy explains that it took a nonprofit to get this building back on a firm foundation, but eventually the time came to move this effort back to the private sector. In 2004, Jane Osgood and Ted Hilles purchased The Windsor House. As new owners, they renovated the building to bring new life and businesses to it.

What was the cocktail lounge in the basement is now Green Day Spa. Imagine if those walls could talk. The spacious dining room is now Windsor Wines & Spirits. The Coffee Shop is home to Sugarbush Florist. Upstairs, the rooms serve as offices, including that of Historic Windsor, Inc. Photos and exhibits grace the lobby and the gallery at the top of the sweeping staircase. The rocking chairs are still on the porch with the columns framing the entrance. The walls may have stories, but The Windsor House is moving forward.

“The Windsor House stands as a poster child for historical preservation,” says Barbara, “a true community effort that stands the test of time.”

“The Windsor House is a key element in Windsor’s Historic Downtown District,” says Jane.

“Windsor has a bright future, and The Windsor House will continue to be part of that story.” a

90 i m a g e •

Winter 2015/2016

Find image at www.uppervalleyimage.com •

91

Find imag

the

pick

a rt s & ent ert a inm ent

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

The Pick is sponsored by St. Johnsbury Academy

Find image at www.uppervalleyimage.com •

93

the pick

December 13 Christmas Mystery Rollins Chapel Hanover 4 & 5pm

Through January 3 Mary Poppins The Barrette Center for the Arts northernstage.org December 11, 18 Gift Shop Extended Hours and Festival of Trees Display Enfield Shaker Museum www.shakermuseum.org 10am–8pm December 12–13 Stardancer Studios Presents Clara’s Cracked Christmas!

Claremont Opera House www.claremontoperahouse.org 1pm December 13 Holiday Cookie Fair Enfield Shaker Museum www.shakermuseum.org 1pm 94 i m a g e •

Winter 2015/2016

December 13 Christmas Mystery Rollins Chapel, Hanover 4 & 5pm December 17 Mighty Acorns: Time to Sleep Nature Museum at Grafton www.nature-museum.org 10–11:30am December 18–19 Opera North Presents Amahl and the Night Visitors Lebanon Opera House lebanonoperahouse.org 18, 10am & 7pm; 19, 5pm December 19 Festival of Trees Gala Enfield Shaker Museum www.shakermuseum.org 5pm Find image at www.uppervalleyimage.com •

95

the pick

January 19 Freedom Train Lebanon Opera House lebanonoperahouse.org 10am

December 20 Tuba Christmas Claremont Opera House www.claremontoperahouse.org 3pm January 7 Jim Breuer Lebanon Opera House lebanonoperahouse.org 7:30pm January 19 Freedom Train Lebanon Opera House lebanonoperahouse.org 10am January 27–February 13 Northern Stage Presents Mad Love The Barrette Center for the Arts northernstage.org January 30 Snowshoe Festival Enfield Shaker Museum www.shakermuseum.org 11am–3pm February 6–7 Claremont Drama Festival Claremont Opera House www.claremontoperahouse.org

96 i m a g e •

Winter 2015/2016

February 10 The Monster Who Ate My Peas Lebanon Opera House lebanonoperahouse.org 10am

February 10 The Monster Who Ate My Peas Lebanon Opera House lebanonoperahouse.org 10am February 19 The Spirit of Johnny Cash Claremont Opera House www.claremontoperahouse.org 8pm February 24–March 12 Northern Stage Presents The Hound of the Baskervilles The Barrette Center for the Arts northernstage.org

Find image at www.uppervalleyimage.com •

97

the pick

Hopkins Center Highlights Dartmouth College, Hanover, NH (603) 646-2422 www.hop.dartmouth.edu

December 12–13 Met Opera in HD: The Magic Flute Loew Auditorium 1pm December 17–20 The Christmas Revels 2015 Spaulding Auditorium 17, 6pm; 18, 7pm; 19 & 20, 1 & 5pm January 13 DakhaBrakha Spaulding Auditorium 7pm January 15–16 Twelfth Night The Moore Theater 8pm January 16 HopStop Family Show: Rockapellas and Soyeya African Dance Troupe Alumni Hall 11am January 20–21 Dada Masilo’s Swan Lake The Moore Theater 7pm 98 i m a g e •

Winter 2015/2016

December 12–13

Met Opera in HD: The Magic Flute Loew Auditorium 1pm

December 17–20

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

January 23 Stephen Hough Spaulding Auditorium 8pm January 27 Charles Lloyd & Friends Spaulding Auditorium 7pm February 3 Sarah Chang, Violin & Julio Elizalde, Piano Spaulding Auditorium 7pm February 5 Dartmouth Idol 2016 Semi-Finals Spaulding Auditorium 8pm Find image at www.uppervalleyimage.com •

99

the pick

February 6 HopStop Family Show: Gerry Grimo and the East Bay Jazz Ensemble & Faye Grearson Claremont Savings Bank Community Center 3pm February 7 World Music Percussion Ensemble Spaulding Auditorium 2pm February 12 Barbary Coast Jazz Ensemble Spaulding Auditorium 8pm February 16 Sally Pinkas & Evan Hirsch Spaulding Auditorium 7pm February 19 Dartmouth College Glee Club Spaulding Auditorium 8pm February 19–21, 25–28 Dartmouth Theater Department: A Musical Vaudeville: Chicago The Moore Theater 8pm; Sundays 2pm February 21 Dartmouth College Wind Ensemble Spaulding Auditorium 2pm 100 i m a g e •

Winter 2015/2016

February 7

World Music Percussion Ensemble Spaulding Auditorium 2pm

February 23 Yamato Drummers of Japan Spaulding Auditorium 7pm February 27 HopStop Family Show: Gerry Grimo & the East Bay Jazz Ensemble & the Dartmouth College Swing Club Alumni Hall 11am February 27 Dartmouth Symphony Orchestra Spaulding Auditorium 8pm

February 23

Yamato Drummers of Japan Spaulding Auditorium 7pm

Find image at www.uppervalleyimage.com •

101

GET CONNECTED

GET CONNECTED NOW!

Call Bob Frisch at (603) 643-1830 or email rcfrisch1@comcast.net. Find out how you can connect with our readers. It’s easy, inexpensive, and another way to reach an affl uent and educated audience.

Get listed on the www.uppervalleyimage.com BUSINESS DIRECTORY and you will also be included on our printed list in every issue of image magazine (see page 21).

SUBSCRIBE

image culture

unity

• comm

le

ty • lifes

5 Fall 201 $4.95 no. 3 vol. 10

image culture

R N YOU

PLA N AUTUMNTURE

ADVE

PA RT N

HEALIN G ER S IN

HORS

ES HELPI NG

AL REGION VALLEY L’S NEW HOSPITA CARE UNIT URGENT NAPEE LAKE SUG CLUB ROWIN

102 i m a g e •

Winter 2015/2016

AUTH JEFFREOR Y LENT ON

FAITH WRITING , WORK, & MORE CATCHIN

10TH MG UP WITH THE DIVISIOOUNTAIN N

HUMA

NS

• comm

unity

• lifes tyl

e

Winter 2015/2 vol. 10 016 no. 4 $4.95

Share the wonder of our beautiful area and the latest news all year long with an image gift subscription. Friends and family who have moved away from the area will be especially appreciative. Be sure to order a subscription for yourself, too!

Send a check for $19.95 for one year (4 issues) to image, 135 Lyme Road, Hanover, NH, 03755.

Or conveniently pay online using PayPal at www.uppervalleyimage.com.

ADVERTISERS INDEX AVA Gallery & Art Center 45 AboutFace Skin Therapy 90 Action Garage Door 96 Allen Pond Dental 70 Angkor Wat Restaurant 22 Annemarie Schmidt European Spa 71 Appletree Opticians 36 Artemis Global Art 23 Artifactory 10 Artistree Gallery 94 Bartolo Governati State Farm Agent 94 Barton Insurance Agency 35 Belletetes 6 Bentleys 97 Biron’s Flooring 97 Blood’s Catering & Party Rentals 90 Bouteille 101 Boynton Construction 85 Braeburn Siberians 16 Brown’s Auto & Marine 79 Brown’s Floormasters 91 CPerry Photography 68 Carpet King & Tile 78 Caulfield Art Gallery 22 Charter Trust Company 17 Cioffredi & Associates 45 Claremont Glassworks 73 Claremont Opera House 72 Clarke’s Hardware 48 Clear Choice MD 95 Colonial Pharmacy 42 Cota & Cota Oil 100 Country Kids Clothing 10 Crown Point Cabinetry 9 db Landscaping 35 Davis Frame Co. 2 Donald Neely, DMD 27 Dorr Mill Store 96 Dowd’s Country Inn & Event Center Back cover Doyle Coffin Architects 100 Elixir 41 Enfield Shaker Museum 85 Ennis Construction 69 Eyeglass Outlet 98 Feetniks Footwear 10 Fitch Family Farm 29 Flat Rock Tile & Stone 57 Floorcraft 49 Four Seasons/Sotheby’s 4 From House Too Home 48 Gallery on the Green 3 Gateway Motors 91 Gilberte Interiors 7 Gourmet Garden 49 Guaraldi Agency 99 Hanover Transfer & Storage 98 Hanover True Value 79 Henderson’s Tree & Garden Services 25 Hole in the Fence Café 49 Illuminations by Barre Electric 100 InfuseMe 1 Jancewicz & Son Inside back cover Jeff Wilmot Painting 84 Jozach Jewelers 56 Junction Frame Shop 44 Keene Medical Products 37 King Arthur Flour 63 LF Trottier and Sons 86 Lake Sunapee Region Chamber of Commerce 49 Lake Sunapee Region Visiting Nurse & Hospice 98 Larks & Nightingales 95 LaValley Building Supply 11

Lisann’s 49 Listen Center 34 Loewen Window Center 70 Longacres Nursery Center 21 Love’s Bedding & Furniture 102 MJ Harrington Jewelers 99 Main Street Museum 78 Mascoma Dental 84 Mascoma Savings Bank 19 McGray & Nichols 73 Mertens House 95 Millstone at 74 Main 49 Mindful Dermatology 42 Morgan Hill Bookstore 49 Mountain Meadow Golf Lounge 56 NT Ferro Estate and Custom Jewelers 23 Nathan Weschler 71 Nature Calls 13 New London Gallery Custom Picture Framing & Design Studio 48 New London Inn and Coach House Restaurant 37 & 48 New London Opticians 48 Northcape Design Build 63 Northern Motorsport 86 Norwich Regional Animal Hospital 43 Old Hampshire Designs 57 Omer & Bob’s 101 On Stage Dancewear 10 Peraza Dermatology Group 5 Phlox 22 Phoenix Rising Boutique 16 Pleasant Lake Cheesecake Co. 48 PowerHouse Mall 10 and 45 Quechee Lakes Listing 92 Richard Electric 94 Riverlight Builders 78 Royal Towne Gifts 89 Springfield Medical Care Systems Inside front cover St. Johnsbury Academy 93 Sugar River Bank 79 Summercrest Senior Living Community 68 Sunapee Getaways 48 Systems Plus Computers 97 TK Sportswear 90 Tatewell Gallery 49 The Carriage Shed 55 The Flying Goose Brew Pub 49 The Hanover Inn 27 The Inn at Pleasant Lake 48 The Nugget Theater 84 The Olive Table 22 The Ultimate Bath Store 8 The Woodlands 29 The Woodstock Gallery 23 Topstitch 96 Tucker’s 69 Unleashed 48 Upper Valley Aquatic Center 42 Upper Valley Haven 47 Upper Valley Oral Surgery 41 Upper Valley Pediatric Dentistry 55 Upper Valley Ride 72 Valley Regional Healthcare 15 Vermod 36 Vermont Facial Aesthetics 101 Vitt & Associates 103 WISE 43 White River Family Eyecare 47 Wilson Tire 85 Woodstock Area Chamber of Commerce 23 Woodstock Inn & Resort 18 & 44

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

RECEIVE OUR

FREE eNewsletter SIGN UP TODAY AT

www.uppervalleyimage.com • LATEST NEWS & ARTICLES • UPCOMING EVENTS

Sponsored by Mascoma Savings Bank

Find image at www.uppervalleyimage.com •

103

celebrate the moment

Teddy celebrates his 21st birthday with parents Robin and John.

Kelley and Dave celebrate their wedding in St. Lucia.

Family fun—horseback riding in the Catskills.

Sue and Greg and friends vacationing in Cape Neddick, Maine.

Jaden Mayo hitting the links with his aunt, Katie Hutchens.

Keith Lion and his granddaughter Alyson at the lake.

celebrating YOU this winter!

Send photos of your special moments to dthompson@mountainviewpublishing.com.

104 i m a g e •

Winter 2015/2016

Jenny Silva’s grandsons, Rob (left) and Max Bernstein, boys of summer!