Image Magazine - Spring 2025

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SPEECH THERAPY

Valley Regional Hospital provides evaluation and treatment to individuals at all ages with communication and swallowing deficits. Our Speech Therapists assess a patient’s speech, language, cognitive communication, as well as their oral, feeding, and swallowing skills. Following each evaluation, a plan of care is developed to address parent/client goals and the therapist works closely with family members as appropriate toward those goals.

Speech Therapy for Children

Our services may address:

• Language delays impacting communication, such as late talkers

• Problems producing clear speech sounds, or being understood

• Trouble with social skills and emotions

• Impaired understanding of language, like following directions

• Difficulty expressing thoughts and ideas, such as answering questions

Dana Ferland, MA, CCC-SLP

Contact your child’s primary care provider to have a referral sent to our rehabilitation department. We have immediate availability!

Valley Regional Hospital has been caring for the greater Claremont community since 1893.

- ARENAS- PLAY STRUCTURES -

SPRING 2025

FEATURES

40 | REDCAN Restaurant

Welcome back to the 1920s. by Katherine

P. Cox

48 | Climb On!

The Notch climbing gym opens in Lebanon. by Mark Aiken

60 | Shaker Bridge Theatre

Bigger and better in White River Junction. by Anne Richter Arnold

74 | Island Time in Puerto Rico

There’s so much to discover. by Lisa Ballard

page

Above: Diners enjoy the ambience at REDCAN Restaurant.

Photo by by Lars Blackmore.

Right: Managing Director Adrian Wattenmaker and Artistic Director Bill Coons at the Shaker Bridge Theatre.

Photo by Eli Burakian.

Cover: The Notch Climbing Gym.

Photo by Herb Swanson.

135 Lyme Road

Hanover, NH 03755

(603) 443-1632

WWW.GREATERUPPERVALLEY.COM

Publishers Bob Frisch Cheryl Frisch

Executive Editor Deborah Thompson

Associate Editor Kristy Erickson

Creative Director/Design Ellen Klempner-Béguin

Advertising Design Marston Creative

Web Design Locable

Inbound Marketing Manager Erin Frisch Newton

Advertising Ryan 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 ryanfrisch@mountainviewpublishing.com. image is published quarterly by Mountain View Publishing, LLC ©2025. All rights reserved. Reproduction in whole or part is strictly prohibited. image magazine accepts no responsibility for unsolicited manuscripts, artwork, or photographs.

In Loving Memory

A Tribute to Bob Frisch, Our Beloved Publisher

It is with regret, shock, and deep sadness that we, the staff of Mountain View Publishing, say goodbye to our esteemed publisher, Robert C. Frisch, who departed from this world unexpectedly on March 12. Bob and his wife and business partner Cheryl established Mountain View Publishing shortly after selling their Upper Valley radio stations in 2001. As an unbeatable, dynamic team, the couple acquired Here in Hanover, Woodstock Magazine, and Image, and served as co-publishers, relishing the chance to showcase this beautiful area, its people, and its businesses. Bob couldn’t have enjoyed his job more. Already widely known in the area, he enjoyed traveling locally to meet new people and make new friends, visiting them at their businesses, and delivering the latest magazine issues, which was truly a labor of love for him. He was very proud of our magazines, and he appreciated the hard work of all of us in producing them. He never failed to thank us.

Anyone who knew Bob can attest to his boundless energy and enthusiasm. Always full of life, he approached each day with an intensity that was truly inspiring. His dedication to hard work was unparalleled, constantly striving for excellence, always on top of things, and immediately taking care of anything that came along. He was not just a leader but a mentor and a friend, warm and kind, always willing to lend a helping hand. Outside of work, he lived life to the fullest, golfing in the summer and skiing in the winter, hobbies that reflected his active and adventurous spirit. He was a longtime member of the board at David’s House and headed the annual Giving Trees fundraiser at KIXX to raise money for David’s House.

His love for his family was evident to all who knew him. He cherished every moment spent with Cheryl, his wife of 46 years, and their children Ryan and Erin; their spouses; and his grandchildren Robert (Bobby), Josephine (Effie), and Lovell. He maintained close relationships with his brother, in-laws, and numerous nieces and nephews.

We will greatly miss Bob’s presence, his laughter, his endless energy, and his unwavering support. His legacy will live on in the pages of our magazines and in the memories we hold dear.

Rest in peace, Bob. You will always be in our hearts.

With deepest sympathy and appreciation, The Staff of Mountain View Publishing

CONTRIBUTORS

 Mark Aiken, WRITER

Mark is an award-winning writer and photographer and the author of a Falcon Guide entitled Hiking Fire Lookouts New England. He lives in Richmond, Vermont, with his wife, two kids, dog, two cats, and ten chickens.

 Lisa Ballard, WRITER AND PHOTOGRAPHER

A full-time freelance writer and photographer, Lisa is a graduate of Dartmouth College who resided in the Upper Valley for another 25 years. She is the author of 13 books, including Best Hikes with Dogs: New Hampshire & Vermont, Hiking the White Mountains, and Hiking the Green Mountains. She covers all types of travel, outdoor recreation, and conservation topics for over 25 magazines. www.LisaBallardOutdoors.com

 Lars Blackmore, PHOTOGRAPHER

Lars grew up in Denmark and has worked as a photojournalist since the early 1990s, covering everything from concerts to conflicts on assignment for the Associated Press, Save the Children, and others. Now based in Norwich, Vermont, with his wife and two kids, he combines photography and writing assignments with graduate work at Dartmouth College.

Delicious Drinks, Great food and Friendly Atmosphere

 Pamela Brown, WRITER

Pamela has been a journalist for over 25 years and is the founder of PMB Writing & Consulting, providing editorial and marketing services to small and large businesses. She is also the author of Faithful Love, a contemporary romanceadventure novel. In her free time, Pamela enjoys playing tennis, gardening, drawing, and spending time with her daughter Alexis and her dogs, mini Goldendoodle Rafa and Mal-Shi Andy.

 Katherine P. Cox, WRITER

Katherine is a freelance writer and former writer and editor for The Keene Sentinel in Keene, New Hampshire. Her work has also appeared in the anthology Beyond the Notches: Stories of Place in New Hampshire’s North Country. She was also a writer and producer for Captured Light Studio, Inc., a video and interactive production company in Keene. Kathy likes to garden, travel, and hike, often combining hiking and traveling in one trip. She is a volunteer trustee on her local library board of trustees.

 Herb Swanson, PHOTOGRAPHER

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

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 Where to Do Karaoke in the Upper Valley

If you want to stretch your vocal cords, get your friends to embarrass themselves, or hear the next up-andcoming artist, there’s nothing better than a karaoke night.

Learn More About Wine at Putnam’s Vine/Yard Wine School 

If you want to expand your wine knowledge, learn more about why you like certain wines, or just have fun with some friends, Putnam’s Vine/Yard Wine School is the place to go.

 Make New Friends and Try Something New with a Meet-Up Group

With individual or recurring events, there is something for everyone. Here are a few upcoming events to try out.

ONLINE BUSINESS DIRECTORY

3 PHASE LANDSCAPING

ALIGN INN VERMONT

BARTON INSURANCE AGENCY

BROWN FURNITURE

CALDWELL LAW

CLEARCHOICEMD URGENT CARE

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COPELAND FURNITURE

CROSSROADS ACADEMY

DATAMANN

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DR. NEELY–HANOVER ORTHODONTICS

FORE U GOLF

GILBERTE INTERIORS

HANOVER EYECARE

HOOD MUSEUM

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JEFF WILMOT PAINTING & WALLPAPERING, INC.

LITTLE ISTANBUL

LOCABLE

MARTHA E. DIEBOLD REAL ESTATE

MB PRO LANDSCAPE DESIGN

MORNINGSIDE FLIGHT PARK

MVP MARINE

N.T. FERRO ESTATE AND CUSTOM JEWELERS

RAMUNTO’S OF CLAREMONT

RICHARD ELECTRIC

RIVER ROAD VETERINARY CLINIC

RODD ROOFING

THE GILDED EDGE

THE HANOVER INN AT DARTMOUTH COLLEGE

THE PUBLIC HOUSE

TUCKERBOX

VALLEY REGIONAL HOSPITAL

WHITE RIVER FAMILY EYECARE

WISE

WOODSTOCK AREA CHAMBER OF COMMERCE

WOODSTOCK INN & RESORT

For more information about how your business can get listed on our ONLINE BUSINESS DIRECTORY or for other online advertising opportunities, contact Ryan Frisch at (518) 365-0030 or email ryanfrisch@mountainviewpublishing.com.

MONTHLY TIDBITS | APRIL

CREATE A STRESS-FREE BRUNCH

April is National Brunch Month, the perfect time to gather family and friends for a casual weekend get-together. Make hostess duties easy with the following tips:

• Plan ahead. Prep the space by setting the table and laying out the serving pieces the day before.

• Set up self-serve beverage options. Fill pitchers and carafes with juice, water, and a premade Bloody Mary mix, have a fresh pot of coffee ready, fill the kettle with water and set out some tea bags and honey, and have glasses, mugs, and spoons out so guests can help themselves while you finish the food.

• Prep recipes the day before. Opt for make-ahead dishes like breakfast casseroles, overnight French toast, quiche, and even bagels with cream cheese. Pop them in a preheated oven before guests arrive.

• Accept help. When guests offer to bring something, let them! Whether it’s coffee cake, donuts, or a fruit salad, it will lighten your load and be a welcome addition to your spread.

APRIL

13 IS NATIONAL SCRABBLE DAY

Scrabble was invented by Alfred Mosher Butts, an out-of-work architect from Poughkeepsie, New York. He combined elements from anagrams and crossword puzzles to create a scoring word game that was first manufactured in 1948. Merriam-Webster offers suggestions from Chris Cree and John Chew of the North American Scrabble Players Association on the top 10 words experts use to win:

1. Za

2. Qi

3. Phoney (Note the misspelling: If your opponent doesn’t challenge you, your bluff will earn you points.)

4. Retinas

5. Xu

6. Zloty

7. Hook (Not the word hook but the Scrabble sense of the word, which is to add one letter to the front or back of another word to form a new word. Favorite hooks include F-UTILITY, FLAMING-O, and DEADLINE-S.)

8. Gyoza

9. Bingo (Not the word bingo, but a play that uses all seven tiles.)

10. Amigo (While foreign words are not acceptable in Scrabble tournament play, words of foreign origin that are widely used in English are—so it’s wise have a few at the ready, including adios, adieu, and sayonara.)

FACTS, FUN & IDEAS PICKLEBALL

Pickleball has been exploding in popularity in recent years—it’s the fastest growing sport in North America—but you may be surprised to learn it has been around since 1965. April is National Pickleball Month and it’s a great time to try this fun, fast-paced sport. It not only improves balance, coordination, and flexibility but also benefits heart health and connects you to the community. It can be played as singles or doubles and all you need is a ball, a paddle, and a pair of sneakers. Check out pickleball at CCBA’s Witherell Recreation Center (joinccba.org) and River Valley Club (rivervalleyclub.com) in Lebanon, New Hampshire.

River Valley Club pickleball courts.

MONTHLY TIDBITS | APRIL

INTERNATIONAL GUITAR MONTH

Playing the guitar isn’t just about strumming your favorite songs—it has a variety of mental health and social benefits. Studies show it helps reduce stress by engaging the brain in creative activity and lowering cortisol levels, the hormone associated with stress. It boosts cognitive function by enhancing memory, hand-eye coordination, and concentration. Playing music also provides an emotional outlet and can make it easier to express yourself.

If you’re interested in learning how to play the guitar, look no further than Upper Valley Music Center in Lebanon, New Hampshire. Students of all ages and experience levels can study guitar one on one in individual weekly sessions. You’ll have the opportunity to perform in monthly studio recitals as well as in many concerts around the Upper Valley. If you’re interested in starting guitar lessons, visit uvmusic.org.

The Benefits of Learning Musical Instruments for Older Adults

Use of Fine Motor Skills

Stress Reduction

Improved Breathing

Works on Concentration

Opportunity to Improve Memory

Socialization Opportunity

Feeling of Accomplishment

Self-Expression

Lois Fein, faculty at Upper Valley Music Center.

PROTECT YOUR PETS THIS EASTER

Don’t forget to keep lilies and Easter candy in check on April 20 and beyond—chocolate is toxic to cats and dogs, and lilies can be fatal if ingested by cats. Keep colorful plastic grass, plastic eggs, and small trinkets away from pets. If eaten, they can lead to an obstructed digestive tract, vomiting, and dehydration.

“April is a moment of joy for those who have survived the winter.”

—Samuel Johnson

MONTHLY TIDBITS |

HELLO, ALLERGIES!

The budding flowers and blooming trees of springtime have a downside for the millions of people who have seasonal allergies— sneezing, congestion, runny nose, itchy eyes, and other bothersome symptoms. The Mayo Clinic offers the following tips for reducing your exposure to allergens:

• Stay indoors on dry, windy days. The best time to go outside is after a good rain, which helps clear pollen from the air.

• Mowing the lawn, pulling weeds, and other gardening chores stir up allergens. Suffering from springtime allergies is the perfect excuse to delegate these tasks to someone else in your household.

• Keep an eye on the pollen count, and close doors and windows at night or anytime the pollen counts are high.

• Pollen counts are highest in the early morning, so save your outdoor activities for later in the day.

In New England, pollen counts are highest in the spring and summer.

SPRING

March–May: Tree pollen levels increase as the weather warms up

April: Tree pollen from alder, ash, birch, cedar, cottonwood, elm, maple, oak, and sycamore

May: Tree, grass, and weed pollen allergies

SUMMER

June: Tree pollen decreases, but grass and weed pollen become more common

July: Most tree pollen should be gone, but grass and weed pollen are the most common cause of outdoor allergies

August–September: Weed pollen season peaks

Celebrate THE SPOOKY

Do you believe in ghosts? How about aliens and Bigfoot? Whether you’re a skeptic or a believer, National Paranormal Day on May 3 is a day to contemplate the unexplainable. We have many so-called haunted locales in New Hampshire, including the Upper Valley’s own Colby-Sawyer College in New London. Students and faculty have reported everything from strange bumps in the night, doors opening on their own, and books spontaneously falling off shelves to full-body apparitions, reports Inside Higher Ed. And according to a Union Leader article from a couple years ago, New Hampshire ranks sixth among states for UFO sightings. Celebrate the paranormal this month with some popcorn and The X Files or a classic movie like Poltergeist.

BEYOND SELFIES

Celebrate National Photography Month by enrolling in a class or finding tips online to expand your skills. Experiment with portrait taking, landscapes, wildlife, and even black and white photos. Be adventurous by setting your smartphone aside and trying a new compact digital camera. Head out and have fun!

Sharpen Your Cartooning Skills

Are you an aspiring cartoonist and need help getting started? Are you already a cartoonist but need a refresher regimen to get you back into the groove? Whether you are interested in graphic memoir, comics journalism, or fantasy genres, The Center for Cartoon Studies in White River Junction has you covered. On May 5, National Cartoonists Day—or any day—check out their free seven-day, self-directed online course designed to help build your cartooning muscles. The course is ongoing and begins whenever you do! Visit cartoonstudies.org to get started.

Show Mom Some Love

Whether you’ll be celebrating your own mother on May 11 or another special mother in your life, Mother’s Day is a time to express your love and appreciation. If you’re thinking about giving a bouquet of roses, make them even more meaningful by choosing colors that represent how you feel. Red roses symbolize love, yellow represents friendship and joy, lavender roses symbolize wonder and enchantment, peach coveys a sense of sincerity and gratitude, ivory represents thoughtfulness and gracefulness, and pink roses symbolize elegance, refinement, and sweetness.

REMEMBERING THOSE WE HAVE LOST

Memorial Day is the unofficial start of summer, but this day is about far more than barbecues and a long weekend at the lake. Observed on the last Monday of May, Memorial Day honors the men and women who died while serving in the United States military. It originated in the years following the Civil War, which ended in the spring of 1865 and claimed more lives than any conflict in US history. It required the establishment of the country’s first national cemeteries. Today, cities and towns across the country host Memorial Day parades incorporating military personnel and veterans’ groups. You can also observe Memorial Day by visiting cemeteries and memorials. If you have a flagpole, be sure to fly your American flag at half-mast from sunrise until noon on this day.

Did You Know?

The National Moment of Remembrance Act was signed by President Bill Clinton in 2000. It asks all Americans to observe a national moment of remembrance at 3pm on the afternoon of Memorial Day.

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Downtown RANDOLPH

SOLAR POWER!

During National Iced Tea month in June, try brewing some sun tea. It's easy! Instead of boiling water on the stove to make iced tea, put the sun to work for you. Making sun tea may take longer to steep, but the wait is worth it.

Fill a large glass jug or pitcher with water and add eight tea bags per gallon. While traditional iced tea is typically made with a black tea blend (such as Lipton), you can use any kind of tea you like. Try green tea, peach tea, hibiscus tea, or a variety of herbal teas to make your own delicious blends.

Once the tea bags are in the water, cover the container and set it out in the sun. The amount of time it will take to steep depends on factors like outdoor temperature, the kind of tea you’re using, the size of the container, and how strong you like your tea. Generally, tea should be ready in two to three hours. If you use sweetener, try honey or agave instead of granulated sugar, which won’t dissolve well. Fill a tall glass with ice, pour in the tea, add a squeeze of lemon or a sprig of mint, and start sipping. Ahhh, refreshing!

BY SUSAN NYE

SUNSHINE ON YOUR PLATE

Brightly colored, delicious, and nutritious load up your basket and plate with wonderful spring vegetables. Rich in fiber and antioxidants, local spring vegetables aid digestion and promote good health. Another bonus? They contain no fat or cholesterol.

PEAS

1 cup – about 120 calories

Rich in vitamin C

Contain iron, magnesium, potassium, vitamin B6 and calcium

ASPARAGUS

6 medium spears – about 20 calories

Contains vitamin A, C, E and K, folate, potassium, and phosphorous

RADISHES

1 radish – about 1 calorie

Contains vitamins C and B6, calcium, riboflavin, niacin, folate, potassium, iron, and manganese

Find recipes featuring many of these fresh spring vegetables beginning on page 84.

RHUBARB

1 cup diced – about 26 calories

Contains vitamin C, iron, magnesium, and calcium

MIXED GREENS

1 cup – about 5 calories

Contains calcium, iron, potassium, vitamin K, C, and A, folate, magnesium, and zinc

ARUGULA

1 cup – about 5 calories

Contains calcium, iron, potassium, vitamin K, A, and C, folate, phosphorus, and magnesium

GREEN ONION

1 onion – about 5 calories

Contains vitamins K, C, and A and folate

KALE

1 cup – about 10 calories

Contains calcium, iron, potassium, vitamin K, C, and A, folate, phosphorus, and magnesium

BEETS

1 cup – about 58 calories

Great source of folate, manganese, vitamin C, and potassium

BROCCOLI

1 cup – about 31 calories

Contains vitamins C and K, iron, and potassium

ARTICHOKE

1 medium – about 60 calories

Packed with fiber, vitamin C, and folate plus contains copper, magnesium, and B vitamins y

The REDCAN name is an homage to Jason’s late mother, who always had a can of Coke nearby.

Overview of the Oyster Bar looking into the dining room.

BY KATHERINE P. COX 6

PHOTOGRAPHY BY LARS BLACKMORE

It’s been open less than a year, and REDCAN restaurant in White River Junction, Vermont, already is booking out reservations three to four weeks in advance. It’s easy to see why. In addition to an innovative menu, an oyster bar, a wellappointed dining area with a Prohibition vibe that seats 76, and a bar serving fun cocktails, there’s a speakeasy lounge in the back of the restaurant that evokes the 1920s and ’30s.

It’s a longtime dream of Jason and Leslie Merrill, Vermont natives who are no strangers to restaurants. Jason says he’s been in the business since he was 14, starting as a dishwasher. Locally, he was chef at the Hanover Inn and Jackson House in Woodstock. In 2012 he and co-owners Kurt Lessard and Dave Broderick opened Worthy Burger in South Royalton and followed that up in 2013 with Worthy Kitchen. While he is still involved in those eateries in a management role, Jason wanted to open a fine-dining restaurant. When the former Trail Break Taps + Tacos space opened up on Main Street in White River Junction, Jason and Leslie jumped at the chance to implement some of their ideas.

Owners Leslie and Jason Merrill. Photo by Climb High Productions.

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Top: Diners enjoy the ambience of the main bar and Oyster Bar area.

Bottom left and right: Comfortable seating offers a view of downtown White River Junction. A choice of crudos from the Oyster Bar.

“We

knew we wanted an oyster bar. There’s no place to get good oysters in town or the Upper Valley.” Their oysters come from the Boston Fish Pier and are sourced from Rhode Island up to Canada, and deliveries are made three times a week.

and above

Top left: Jason delivers a dozen oysters.

Top center: Patrons enjoy chatting with the oyster chef at the Oyster Bar.

Above

right: The shucking process. An oyster tray is ready for delivery.

Right: A tuna crudo dish.

“By trade I’m a fine-dining chef, and my wife and I both felt the need to have something a little more upscale and high-end in our area,” Jason says. We have some great restaurants and it’s nice to have another one for people to choose to go to.” The REDCAN name is an homage to his late mother, who always had a can of Coke nearby.

VINTAGE STYLE, LOCAL INGREDIENTS

“My wife and I like to graze through menus, so we set this menu up to be more grazing, but we also have a prix-fixe option. It’s quite an extensive menu. It’s different dishes that are pushing the edges with ingredients that people recognize. For example, our Cajun crusted salmon crudo. It’s salmon that is seared, but on the crudo side, so it’s lightly seared, chilled, and sliced raw with an andouille emulsion, pickles, preserved lemons, and red peppers. So it’s everything that people know but put together kind of fancy,” Jason explains. The menu changes according to the seasons. Much of the food comes from local sources.

“I’ve always been a farm to table chef and was a member of the slow food movement, which is about bringing native ingredients back. Here

we try to use as many farms as we can,” says Jason. Leslie grew up on a nearby farm, and her family’s farm supplies the fresh corn in the summer.

As they envisioned the restaurant, “we knew we wanted an oyster bar. There’s no place to get good oysters in town or the Upper Valley.” Their oysters come from a the Boston Fish Pier and are sourced from Rhode Island up to Canada, and deliveries are made three times a week. “Last summer we were going through about 1,200 oysters. We’re down to about 800 a week now.”

COCKTAILS IN A COMFORTABLE SPEAKEASY

Other items they wanted in the restaurant included a higherend cocktail program and a speakeasy. A television show about the history of Prohibition spurred the idea and led to the creation of a separate, warm, comfortable room that seats 20 at the back of the dining room with leather couches, decor from that era such a gramophone, and a cocktail menu inspired by drinks of that time period. There’s no food served in this space. “The speakeasy is for lounging and cocktails,” Jason says, “because back in the day you couldn’t get food in a speakeasy.”

The response from the community has been good, Jason reports. “We have a lot of regulars, a lot of new faces. Prime times are full. We open our reservation system four weeks prior to the day and it fills up pretty good. We have some walk-in

space available, and at the bar it’s first come, first served. If there’s a wait at the bar, people can come into the speakeasy and have cocktails while they’re waiting.”

Jason has high praise for his staff of about 32, including cooks, servers, and four bartenders. They all sport uniforms that are specific to the 1920s and ’30s with vests and ties. They’ve even had customers come in sporting period-specific outfits. Jason says the restaurant is available for private parties.

Away from the restaurant, Jason and Leslie are a selfdescribed ski-racing family. “We’re always skiing when we’re not working,” Jason says. Their daughter attends Carrabassett Valley Academy, a ski and snowboard academy at the base of Sugarloaf Mountain in Maine, and Jason coached for about 20 years. While they still ski when they can, the restaurant is now their focus. Jason’s son in Montana is following in his father’s footsteps in the restaurant business. “It’s turned out better than I thought. We knew we’d be able to develop something really beautiful, but this is breathtaking.” y

REDCAN

129 South Main Street

White River Junction, VT (802) 478-4766 redcanvt.com

BY HERB SWANSON

BY MARK AIKEN 6

GYM OPENS IN

LEBANON

CLIMBON! THE NOTCH CLIMBING

When you have a community filled with active people that is located within two hours of some of the world’s best climbing and mountaineering sites, you would expect a place for climbers and mountaineers to practice their craft. Mount Washington, Franconia Notch, Rumney, and many other places are worldrenowned climbing meccas. Two passionate climbers, former schoolteachers Josh Garrison and Noah Lynd, recognized the absence of such a place for climbers to gather, practice, and bond in the Upper Valley. “There used to be a small gym in Quechee,” says Josh. “It closed during the pandemic.”

After years of preparation, planning, and hard work, Josh and Noah opened The Notch Climbing Gym in November 2024. “There are over a thousand climbing gyms nationwide,” says Josh. “Ours tries to strike a balance between being family friendly and engaging for experienced climbers.”

PHOTOGRAPHY

The Notch is a 13,000-square-foot space that offers top ropes, auto-belays, and lead climbing routes on 45-foot walls, smaller bouldering walls for unroped climbing, spaces for birthday parties, gatherings, and yoga, and workout spaces including cardio machines, weights, and a climbing training tool called a kilter board (which is sort of like the rock climbing version of the Peloton or a golfing simulator—connecting climbers with routes and other climbers from all over the world). Above all, it’s a place where people can hang out and be active with fellow community members. “We think of the gym as a ‘third place’ for many people,” says Josh. “You have home; you have work. Now you have The Notch where people are coming to play, climb, and hang out.”

EMPHASIS ON EDUCATION

One aspect of climbing gym ownership that Josh and Noah emphasize are classes—youth programming, summer camps, and adult class. “We’re former schoolteachers, so we really value the education piece,” says Josh, adding that he and Noah enjoy teaching new climbers to independently manage the equipment and use the gym and teaching people the skills to climb outdoors.

“Climbing is a love of my life,” says Josh, who taught expeditionary climbing all over the world for the experiential education program Outward Bound. “I love

Top: Staff members of The Notch. Below and opposite: Members of The Notch hone their climbing skills.

“We think of the gym as a ‘third place’ for many people,” says Josh. “You have home; you have work. Now you have The Notch where people are coming to play, climb, and hang out.”

Right: A group from the Lebanon Rec Department enjoys climbing at The Notch.

Clockwise from right: Smiling members enjoy time at The Notch. Climbers utilize auto belays. A climber bouldering.

seeing people get into it.”

Noah knows about acquiring climbing skills from Josh. “I did not know how to tie in or put on a harness properly before Josh exposed me to climbing in 2016,” he says. “Now I’m comfortable with sport, trad, and ice climbing. I especially enjoy big alpine climbs.” For those outside of climbing circles, these are different types of climbing—sport means using bolts that other climbers fixed onto a crag; traditional means placing (and removing when you are done) your own protective gear as you climb; and ice climbing is climbing up icy routes in winter. All require physical skill and knowledge.

TWO FRIENDS ON A TRAIL

The idea to open a climbing gym came about on a trail in the Utah desert. “We take a lot of climbing trips together,” says Josh. One thing about outdoor climbing is that it is not a rainy-day activity. On one of their trips, it rained, so they hiked a trail in Arches National Park instead. As they hiked, they discussed life dreams and ambitions and, of course, climbing. By the end of the hike, the idea to open a climbing gym was born.

Over the next years, they had many conversations and put in thousands of (unpaid) hours. Noah, who grew up in Plainfield, New Hampshire, suggested that the Upper Valley lacked a full-service climbing gym. “We discovered why pretty quickly,” Josh says. Starting a business is always a challenge; opening a climbing gym is particularly so. Once you are serious, there are two approaches: Either lease a building and retrofit it for climbing or buy land and build your own.

Josh and Noah took the second approach, which meant finding the right plot of land to purchase, securing financing, a lengthy design phase, finding architects and climbing wall builders, breaking ground, building, hiring staff, and opening their gym, all while holding down other jobs and having lives of their

108 North Main Street, White River Jct VT 105 Westview Rd., Suite 120, Colchester, VT

own (Noah continued teaching full-time, while Josh took more of an “odd-job” approach, doing everything from guiding to tutoring to dog-walking).

When they opened in November, the community response was immediate. “There was so much enthusiasm,” says Matia Whiting, an energy researcher from nearby Meriden, New Hampshire, and an avid rock climber. “Everyone was craving something like this in the Upper Valley,” she says. The reception exceeded Josh and Noah’s initial expectations. “It’s been pretty cool,” says Josh.

BEAUTIFUL FACILITY

Matia has lived in many parts of the country including New

York City, Salt Lake City, and others. “I have climbed in 12 or 13 different climbing gyms,” she says. “This one is my favorite.” Many climbing gyms tend to be in dark warehouses with few windows and lots of chalk dust.

The Notch has large vertical windows and natural light and modern air filtration systems. Walking from your car to the building, you can already see people on the walls before entering. And from the reception desk, you can see most areas of the gym. “It’s just such a beautiful facility,” says Matia.

Matia, who was at The Notch on its opening day and who climbs there several times a week, speculates that Josh and Noah could have done a much worse

Kids enjoy the varied offerings at The Notch.

job and built a much worse facility . . . and still have been successful. “There was that much pent-up demand,” she says. However, she says she could tell from the space and the way it was thought out that it was designed and visioned by people who really care.

If nothing else, Josh and Noah truly care. Both of their wives are also employees. Both are starting young families. The Upper Valley community seems to have welcomed the idea of a climbing gym in its midst with enthusiasm, whether it’s climbers joining as members or people expressing interest in working at the gym.

And suddenly, the New Hampshire climbing community has grown, and The Notch is planning several community-building events like

movie nights (with climbing movies of course) and competitions. “Hobbies and passions bring people together,” says Josh, noting that the staff members have been dedicated and enthusiastic—and they love to sneak in a bit of climbing after their shifts.

“New England winters can be cold and long, and it can be hard to meet people in the Upper Valley” says Matia. “The Notch has been great for climbing, hanging out, and meeting people. It’s just an amazing space.” y

The Notch Climbing Gym 33 LaBombard Road Lebanon, NH (603) 790-0737 thenotchclimbing.com

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BY ANNE RICHTER ARNOLD 6 PHOTOGRAPHY BY ELI BURAKIAN

BIGGER AND BETTER IN WHITE RIVER JUNCTION

Shaker Bridge Theatre (SBT) is not your typical theater company. The creation of founder and Artistic Director Bill Coons, SBT’s mission is to discover and create provocative, contemporary plays and to expand the boundaries of theater by presenting work that is compelling and innovative.

SBT is a recent addition to the arts hub of White River Junction, Vermont. In August 2023, SBT moved from Enfield, New Hampshire, to its new home in Briggs Opera House. The change to a new venue took SBT from a small local theater production company to a regional company in a historic theater, nestled in an artistic enclave.

“Attendance has been going up every year, while many theaters are experiencing the opposite. We are truly fortunate in that way. But I believe,” says Adrian, “it is because we are known for the quality of our productions. We are providing something unique that people want.”

Managing Director Adrian Wattenmaker and Artistic Director Bill Coons.

A FANTASTIC LOCATION

SBT began accidentally. In 2006, Bill was set to retire after a lifetime in theater production and education and live on a sailboat. Fate had different plans, so when he met someone special and moved to the Upper Valley, he took on the challenge to transform a vacant space in Enfield into an 80-seat theater.

Fifteen years later, with many successful seasons behind him, Bill found SBT a new home at Briggs Opera House. SBT has a yearlong lease on Briggs and essentially runs the venue, renting it out to other organizations when no plays are in production.

“SBT has grown immensely over the last couple of years since the move to its new home. The move from Enfield was incredibly complicated, but worth it,” says Bill. “We have been able to grow to seat three times as many people, as the capacity at Briggs is 240. Our audience numbers have gone up 82 percent. Our numbers are up because of the quality of what we do but also because we are in a fantastic location.”

THE EFFECT

It’s

THE THANKSGIVING PLAY

Above: Adrian and Bill share a laugh in the outer lobby.

IRONBOUND

Production credits: Photos by Caitlin Gomes Photography.

The Effect by Lucy Prebble featuring Haulston Mann and Sophia Grasso (2024/2025 season).

The Wickhams: Christmas at Pemberley by Lauren Gunderson and Margot Melcon featuring Isaac Hickox-Young and Dory Psomas (2024/2025 season).

The Thanksgiving Play by Larissa FastHorse featuring Laura Woyasz (2024/2025 season).

The Cake by Bekah Brunstetter featuring Stephanie Israelson and Heather Holmes (2022/2023 season).

Ironbound by Martyna Majok featuring Amy Hutchins and Tommy Crawford (2021/2022 season).

A Wonderful Life—The Radio Show by Joe Landry featuring Tim Rush and Susan Haefner (2022/2023 season).

Besides being able to seat a larger audience, one of the reasons for the move was that White River Junction has become a destination for the arts. In addition to Briggs Opera House, Northern Stage, and the Center for Cartoon Studies’ Schulz Library, White River Junction boasts several restaurants, boutiques, galleries, and artists’ studios.

“An important thing that has changed is that we are now in a little town that has a lot going on. WRJ has become a cultural hub,” says Bill. “It feels like this is where everyone congregates for the arts. There is enough demand in this town to support two professional theaters. We really complement each other; we are not in competition because we are not doing the same kind of things.”

A TALENTED TEAM

The biggest change for Bill is that he now has a staff. “I get to just be the artistic director. For the first 15 years, I did everything: box office, set building, lights, and producer as well as being the artistic director. At Briggs, we

SHAKER BRIDGE THEATRE’S 18TH SEASON (2025/2026)

SEMINAR by Theresa Rebeck

September 25 - October 12

DEAR JACK, DEAR LOUISE by Ken Ludwig

December 4 - 21

FOOL FOR LOVE by Sam Shepard

January 22 - February 8

have a stage manager, set designer, costume designer, box office manager, and freelancers who help with media and marketing. Most importantly, we have a managing director, Adrian Wattenmaker. It is wonderful to have a partner who knows what he is doing and has a great background. We are so lucky we have Adrian.”

Adrian joined the SBT team in August 2024. “My better half and I wanted to move up to the area. SBT’s compelling and provocative productions are right up my alley and like what I did in New York, so it is a perfect fit. It’s a talented team and I feel fortunate to be collaborating with them.”

A UNIQUE LINEUP

The 2024/2025 season is dedicated to women playwrights. It is the second time Bill has done this and part of his philosophy for SBT. “As of seven years ago, the number of plays written by women represented in regional theaters was only about 12 percent,” says Bill. “In our first nine seasons, 25 percent of the

THE SOUND INSIDE

by Adam Rapp

March 26 - April 12

THE WAVERLY GALLERY

by Kenneth Lonergan

April 30 - May 17

subject to change

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plays we produced were written by women. I decided there would be parity between men and women playwrights at SBT, so for example, five will be by men and five will be by women. We plan to keep presenting plays written by women and men in equal measure.” The first three productions were The Thanksgiving Play by Larissa FastHorse, The Wickhams: Christmas at Pemberley by Lauren Gunderson and Margot Melcon, and The Effect by Lucy Prebble.

The spring production, Maytag Virgin, follows Alabama school teacher Lizzy Nash and her neighbor Jack Key over the year following the tragic death of Lizzy’s husband. Both are in a transitional phase trying to let go of the past and are so consumed that neither is sure if they have a future. By southern playwright Audrey Cefaly, this modern love story will run May 8 to 25, 2025. It will feature director Jammie Patton from New York, the same woman who directed SBT’s production of The Cake

Another aspect of SBT is to bring plays by new playwrights to its audiences. “I’ve been told by a number of people that the business plan for this theater is crazy,” says Bill. “We are doing plays almost no one has heard of and plays that are written by people almost no one has ever heard of. Something is obviously working, and it shows in the numbers. Season subscribers have nearly doubled in the last year, going against national trends.”

He continues, “Attendance has been going up every year, while many theaters are experiencing the opposite. We are truly fortunate in that way. But I believe,” says Adrian, “it is because we are known for the quality of our productions. We are providing something unique that people want.”

LOOKING AHEAD

Next season SBT will be doing what they have done for the last 17 years, producing five main stage shows per season. Last season was the only season they produced four shows, but it has been a year of substantial changes. In addition to the five productions, Bill and Adrian are working on expanding programming to include new play development, a reading series, hosting guest artists, and educational programs.

“We want the audience to have a special experience when they’re at SBT. In the lobby we have a small stage and cafe tables where they can listen to local musicians perform before the shows,” says Adrian. “We are constantly looking for ways to expand the audience experience and we will have even more to offer in the next couple of years. There is much to look forward to with SBT.” y

Shaker Bridge Theatre

5 South Main Street

White River Junction, VT

(802) 281-6848

www.shakerbridgetheatre.org

by pamela brown

by lars blackmore

CHAPMAN’S General

CELEBRATING 150 YEARS OF SERVING THE COMMUNITY

THERE’S NOTHING LIKE THE APPEAL OF AN OLDFASHIONED VERMONT COUNTRY STORE. Since 1875, Chapman’s General, a beloved mainstay at 491 Main Street in Fairlee, has served the Upper Valley, and today it blends a homespun atmosphere with today’s modern sensibilities. “For 150 years, our store under the cliff has been part of the lifeblood of Fairlee and its surrounding towns. With a regular infusion of ingenuity, passion, and community support, we believe Chapman’s will be a fun, vital gathering place and invaluable local resource for at least another 150,” says Barrett Brown, co-owner with his cousin Travis Noyes, who became owners in 2021. “Our philosophy is to curate a product selection that both meets the needs of our local, visiting, and summer community while introducing them to new foods and products that delight and inspire them. We listen and care for our community and we’re willing to adapt to what they need and want.”

Chapman’s General carries a carefully curated provisions section, including an array of items such as fresh organic produce, dairy, meats, and cheese, as well as a carefully selected beer and wine selection.

photography

photo courtesy of chapman’s general.

The Business Spotlight highlights businesses that have been in our community for many years.

Above: The Maple Wall features Vermont and New Hampshire maple products and chocolates.

Bottom, from far left: The wine department is expansive and has something for everyone. The Beer Barn, sided with antique barn boards, has a wide selection of craft beers and ciders.

“Chapman’s General store is designed to be able to provide a wide selection of items so that our local community can shop here rather than having to go farther away to get specialty products.”

Calista Diane and Nancy Ward, two of the four Chapman sisters, have been welcoming customers to Chapman’s for 70 years.

In addition, there are home goods; clothing; novelty and Vermont items, including books and maple products; a robust jewelry section; and greeting cards. In addition, they feature ceramic, woodworking, and stationery from local artisans and are happy to create custom gift baskets. The toy room offers classic boardgames and handcrafted games, toys, puzzles, books, and beyond.

“Chapman’s General store is designed to be able to provide a wide selection of items so that our local community can shop here rather than having to go farther away to get specialty products,” says Theo Damaskos, general manager since 2021.

A FAMILY LEGACY

More than a store, Chapman’s General is a historical treasure stewarded by generations of the Chapman family.

Clockwise from opposite top: The Toy Room is full of toys, stuffies, art supplies, and puzzles. Vermont T-shirts, sweatshirts, and sweatpants. General Manager Theo checks the shelves. The home goods selection.

BUSINESS SPOTLIGHT

“We’re also lucky to have Calista, Nancy, Palma, and Aletta working with us; they’re the matriarchs of the Chapman family who have worked in and been around the store for over 70 years.”

The original store, first opened in 1807, burned down and was replaced in 1875 as a pharmacy. “Our family has owned it since 1925 when our great-grandfather William ‘Bill’ Chapman—who had been apprenticing as a pharmacist—purchased it from Dr. Abbott, the previous owner,” explains Barrett. “Bill crafted a line of remedies and liniments that he sold countrywide to professional sports teams and even to Admiral Byrd’s famed expedition to Antarctica.” In 1947, upon Bill’s death, his son Lee added a hunting and fishing shop to the pharmacy and his wife Odie added a used and rare bookstore and antiques section.

In 1988, upon Lee’s death, Lee and Odie’s son Will transitioned Chapman’s to a specialty general store. The antique tradition was carried on in 1991 by Calista’s husband Paul Naughton when he opened Gryphon Antiques located in the barn behind the store, which has since closed. At the turn of the century, Will Chapman sold the store to two of his sisters, Aletta Traendly and Palma Jorgensen, who expanded their offerings and worked with their sisters Calista and Nancy to guide the store through the pandemic.

A THRIVING COMMUNITY PARTNERSHIP

“We’re dedicated to fostering Chapman’s economic sustainability, continuing its innovative tradition, and playing its role in the Fairlee renaissance. It’s a great pleasure to continue to serve our wonderful community. It’s not easy to run a small store in rural Vermont, but we have remarkable staff and a

dedicated community committed to helping Chapman’s thrive,” says Barrett. “We’re also lucky to have Calista, Nancy, Palma, and Aletta working with us; they’re the matriarchs of the Chapman family who have worked in and been around the store for over 70 years.”

Today, Chapman’s is a community hub focused on offering excellent service. “Our mission is to be a thriving country store that serves the Upper Valley and beyond while having a positive social, environmental, and economic impact,” says Barrett. Theo adds, “We want our customers to feel welcome immediately. Our staff will ask, ‘what brings you in and how we can help?’ We want to provide them with what they were hoping to find and be excited when they find things they didn’t know they wanted or needed. And remember, either door, we are all one store!”

Theo shares more about the store. What are some vintage items from the original store?

The original cash register, pharmacy items, and “Chappy,” our resident moose.

What’s your secret to being open 150 years?

Working with the times to expand and provide what the community needs.

How do you decide what items to stock?

We spend a good deal of time researching new items. We welcome our customers’ requests and aim to meet them.

What are top items to put in a Vermontbased gift basket?

Maple syrup, Vermont cheese, local arts and crafts, and a Chapman’s T-shirt.

What’s next for Chapman’s?

As our 150th anniversary is upon us, we are gearing up for a great celebration. y

Chapman’s General 491 Main Street

Fairlee, VT (802) 333-9709

chapmansstore.com

PUERTO RICO

View of the Puerto Rican coastline and remains of the protective walls from Castillo San Cristobal. Opposite, from left: Sunrise over the mangroves and grass flats from our boat. Jack casts along a mangrove channel.

STORY

AND

PHOTOGRAPHY

BY LISA BALLARD

Island Time in Puerto Rico

THERE’S SO MUCH TO DISCOVER

Last April, my husband Jack proposed going to Puerto Rico for three days for our 10th anniversary. I nearly fainted. He never suggests going anywhere. Whatever travel we undertake as a couple is typically my doing. Of course, I enthusiastically agreed to go.

FLY-FISHING

Jack’s main interest in Puerto Rico was the chance to cast a fly line for tarpon, permit, and other inshore gamefish around the island’s extensive mangroves and grass flats. After we checked into the San Juan Marriott and Resort in the touristy Condado section of the city, he immediately booked a guide for the next morning.

Up before the sun, we Uber-ed to the address the guide had given us on a finger of water off San Juan Bay about 40 minutes from the hotel. The driver left us outside a small marina’s locked gate, then drove away, triggering tingles of anxiety. It was not a nice part of the island. Trash speckled the roadside and hung from the intertwined, untrimmed shrubs. I huddled closer to Jack, who seemed unconcerned.

After a few nervous minutes, a pickup’s headlights pierced the gloom, towing a flats boat. “Are you the Ballards?” asked the driver. “I’m Tommy, your guide.” Moments later, we were on his boat, happily watching the sun rise in swirls of peaches and pinks above the glassy water.

Tommy poled us along the edge of the first large lagoon as we took turns casting toward the leggy mangrove roots. Nothing. We targeted the underwater grass flats watching for telltale “nervous water.” Nothing. We moved down one mangrove corridor after another, hoping to see a tailing fish. Nothing. The sun got higher and hotter. I retired my rod, but Jack kept casting. Lunchtime came and went. By midafternoon, we finally gave up. “Try Culebra or Vieques,” suggested Tommy, referring to the two islands off the east coast of Puerto Rico, as we waited for another Uber to take us back to our hotel.

SNORKELING

Since Jack had chosen the first day’s activity, it was my turn to plan the next day. I opted for snorkeling. “We didn’t see big fish yesterday, but maybe we’ll see little ones today,” I joked, booking a snorkeling tour near Punta Escambron Beach. The beach was 2.5 miles from the hotel along swanky Ashford Avenue and the ocean. We welcomed the walk and immersion into the area.

The snorkeling concession was based at a kiosk on the beach. Our guide, Elsa, outfitted us with fins, masks, and snorkels and then led us to a small strand at the edge of a sheltered lagoon. As we backed into the water, Elsa handed Jack something spiky and black, a small sea urchin. “Don’t step on these,” she warned, bubbling over with instructions and stories about the lagoon and the once grand but now abandoned Normandie Hotel on the far shore. The dilapidated hotel looked like a shipwrecked cruise ship. Indeed, the hotel was built in the 1940s to look like the elegant transatlantic passenger ship, SS Normandie.

After Elsa’s introductory spiel, we swam toward the mouth of the lagoon where a jumble of steel beams, rope, and other materials had morphed into a manmade reef teeming with tiny fish. A blue tang nearly bumped my mask as it poked its mouth here and there, munching on plankton.

After a few minutes, Elsa motioned for us to follow her toward the middle of the lagoon. About 12 feet

Bottom:

Top: A snorkeler dives toward the floor of the lagoon for a closer look. Center: One of the many tropical fish eating plankton around a coral-covered pole.

A green sea turtle looks for lunch on the floor of the lagoon.

below us, a concrete square with four-foot walls rested on the sandy bottom. Part of it was obscured by a grate, but I could see a patio chair inside the square with something on it.

Elsa motioned for me to dive toward the chair with her. I took a breath and followed, feeling my snorkel immediately fill with water. I cleared my ears as I went deeper, then I almost gagged. Sitting on the chair was a human skeleton from the waist down. It had been there a while. Tropical fish darted around the bones, which were covered with fuzzy barnacles, seaweed, and baby corals. Torn between curiosity and convulsion, I headed back to the surface.

“What did you see?” asked Jack, when I burst from below. Elsa surfaced next to me. “The bottom half of a skeleton!” I exclaimed, horrified. “Who was it? What happened?”

“It’s a fake,” said Elsa, chuckling next to us. “Hey, look!” We put our snorkels back in our mouths and ducked our heads underwater to see what excited her. A green sea turtle, an endangered species endemic to Puerto Rico, poked around the aquatic weeds below us. I quickly forgot about the skeleton as we followed the turtle. Though this young one’s shell was only about 18 inches across, green sea turtles are the largest hard-shelled species of sea turtle. Full grown, they can weigh up to 350 pounds with a shell that’s four feet long. They are unique among sea turtles because they are herbivores. Their diet of seagrass and algae turns their internal fat green, hence their name. (Their shells and skin are primarily shades of brown and cream.)

We followed the sea turtle until time was up. Seeing it was the highlight of our snorkeling tour.

Top: Coral and tropical fish on the bottom of the lagoon, a natural aquarium!

Center: A snorkeler’s view of the partial skeleton seated on the floor of the lagoon.

Bottom: A green sea turtle happily swims in the lagoon.

CASTILLO SAN CRISTOBAL

After drying off, we decided to walk farther along the shoreline. We could see the ruins of an old fort about 1.5 miles away, and we were in the mood to explore. En route, we passed a government enclave that included El Capitolio, the Puerto Rican capitol, a white neoclassical marble building dating back to 1929, with a broad marble dome and tall pillars across its stately front. We paused to admire the capitol from San Juan Bautista Plaza, an enlarged part of the sidewalk that pushed outward toward the ocean like a semicircular landing. A statue of John the Baptist, patron saint of the city of San Juan, stood at the apex of the landing, facing the capitol with a raised hand, as if preaching to us. Colorful mosaic crests representing the townships on the island were embedded in the semicircular railing to either side of the statue.

About a half mile farther we came to the entrance to Castillo San Cristobal. Though castillo is Spanish for “castle,” it was not a regal residence but a massive fortress. I’ve visited many historic forts in the United States, but none as impressive as this one, the largest built by the Spanish in the Americas.

When the English and Dutch vied with the Spanish for control of the New World and pirates pillaged the Caribbean islands and coastal mainland, Puerto Rico was one of Spain’s strategic strongholds, guarding an important maritime gateway to the Caribbean. It took the Spanish 150 years to build and fortify Castillo San Cristobal. The United States took over the fortress after the Spanish-American War when it acquired Puerto Rico. It later served as an American observation post for enemy aircraft and submarines during World War II. Today, it is a National Historic Site and UNESCO World Heritage Site managed by the National Park Service.

Castillo San Cristobal felt impermeable, with its 20foot thick walls, and that was the idea. The main plaza was similar to the central mall inside many colonial forts, but the rest was eye-opening, especially the network of tunnels. Some were designed to be stuffed with explosives that could be blown up to block an enemy’s advance, but most gave protected access to the vaulted casemates, where the Spanish positioned their cannons, stored gunpowder and cannonballs, cooked, and slept, safe from exploding artillery.

After exploring the casemates and tunnels, we walked along the impressive ramparts, peeking past cannons guarding the ocean, imagining the dire fate of an enemy

CASTILLO SAN CRISTOBAL

Top: The sturdy ramparts of Castillo San Cristobal hang over the seashore.

Center: The author makes her way toward one of the “garitas” (sentry stations).

Bottom, from left: A bunk room inside one of the castle’s casemates.

A cannon poised to fire on unfriendly pirates from the castle walls.

INTERESTING FACTS ABOUT PUERTO RICO

When Christopher Columbus discovered Puerto Rico in 1493, he named the entire island San Juan after the Christian apostle John the Baptist, and claimed it for Spain.

In 1508, another Spanish explorer, Juan Ponce de Leon, became the island’s first governor. Ponce de Leon founded the settlement, Caparra, which also referred to the entire island. In 1521, Caparra was renamed Puerto Rico (Rich Port) due to the gold in the island’s rivers, with San Juan as its capital.

Puerto Rico is the United States’ largest territory, with a land mass and population comparable to Connecticut.

In 2017, Hurricane Maria clobbered Puerto Rico with winds up to 155 miles per hour. The storm caused a devastating $94 billion in damages. The island is largely back to normal, though some scars from the hurricane might never fully heal.

Puerto Rico has passed multiple referendums since 1967 requesting statehood. Members of the US Congress who oppose statehood argue that the majority of Puerto Ricans don’t want it. In 2024, 58 percent of Puerto Ricans voted for statehood, 12 percent voted for independence, and 30 percent voted for to remain a territory.

Both Spanish and English are the official languages of Puerto Rico, but Spanish is the primary language used by most residents.

The US dollar is the local currency. No passport or visas are required to travel to Puerto Rico. Puerto Ricans are United States citizens and can travel freely to other parts of the United States.

ship that dared approach San Juan. We took turns standing in the garitas (sentry boxes) perched on key points on the outer walls, and learned about the sizeable cisterns that could hold 800,000 gallons of rainwater. The cisterns still provide water for the fortress’s needs today.

Touring the fort was a lesson in military history, including its darker side, the dungeon. The first thing we noticed in the dungeon were the eerie drawings made by prisoners of the masted ships that they likely sailed before they were captured. We also learned about a friar, charged with murder, who spent 20 years chained to the dungeon’s wall enduring darkness, rats, insects, and oppressive heat. It was a sobering place but another real part of life during the castillo’s heyday.

When we reemerged into the sunshine, we left the fortress to return to our hotel, glad to see the sun again, but it was short-

lived. As is common in the Caribbean, an afternoon rainstorm quickly moved in and drenched us, but the rain was warm and washed off the salt from snorkeling earlier in the day. By the time we arrived back the hotel, the skies were blue again, and we were dry. Walking into the lobby, we were surprised to find the 80-piece Puerto Rico Philharmonic Orchestra (PRPO) tuning up for an evening concert elsewhere in the city. We ordered pina coladas and found a couple of seats at the lobby bar to listen to the practice session. The music was world class. The PRPO is a professional orchestra with two Grammy nominations among its distinguished accolades. As we sipped our drinks and listened to Latin classical music, we looked forward to our last day on the island, mainly relaxing at the hotel and poking around Condado’s beachy boutiques.

“Happy anniversary!” said Jack, as we toasted ourselves. “I want to come back to

fish on Culebra or Vieques.” No surprise. However, for me, there seemed an endless list of things to do in Puerto Rico. Like any place, going there revealed more opportunities to experience the outdoors, historical sites, and the island’s rich culture. Three days was way too short. y

FOR MORE INFO

Discover Puerto Rico, www.discoverpuertorico.com

Putnam’s vine/yard

129 South Main Street, Suite 100

White River Junction, VT (802) 478-4766

www.redcanvt.com

Dining Hours: Tue–Sat 4–9pm ROOM 39 Speakeasy Hours: Tue–Thu ‘til 10pm, Fri & Sat ‘til 11pm

SHOP DRINK LEARN. Located in a historic Vermont railyard, the Putnam’s vine/yard secret garden is the perfect place to catch up with friends or find a quiet spot to relax with a great book and glass of wine. We are family friendly with an assortment of wooden toys, and we serve nonalcoholic beverages including specialty coffee and imported artisanal teas. Check out the Event Calendar on our website for upcoming Wine School & Vine School Classes, as well as Pop-Ups from local food purveyors and artists. Stop by every weekend between 10am and 4pm for brunch!

188 South Main Street, Unit 110 White River Junction, VT (802) 899-0405

www.putnamsvineyard.com

Tue–Sat 8am–10pm, Sun 8am–9pm

193 North Main Street

White River Junction, VT (802) 295-5804

Mon–Sat 8am–7pm, Sun 9am–5pm

Upper Valley Food Co-op

The Upper Valley Food Co-op is an independent co-op located in downtown White River Junction. We focus on products that are local, organic, fair trade, and minimally packaged. We have a strong commitment to local farmers and producers, and you’ll find local products in every department of the store.

Thyme Restaurant

85 North Main Street

White River Junction, VT (802) 295-3312

www.thymevermont.com

Wed–Sat 5–8:30pm

Private Room

Reservations Suggested

Long River Gallery

49 South Main Street

White River Junction, VT (802) 295-4567

www.longrivergallery.com

Wed–Sat 11am–5pm Sun 11–4pm

C&S Pizza

104 South Main Street

White River Junction, VT (802) 295-5622

Mon–Thu 11am–8pm Fri & Sat 11am–9pm Closed Sun

Playful Atmosphere Dog Grooming

676 Hartford Avenue

White River Junction, VT (802) 698-2635

www.perfectfursalon.com

Mon–Sat 9am–4pm

Cappadocia Cafe

5 South Main Street

White River Junction, VT

www.cappadociacafevt.com

Mon, Tue, Thu, Fri, Sat 7:30am–5pm Sun 9am–7pm Closed Wed

Steven Thomas, Inc.

Fine Arts & Antiques, Buying & Selling

85 Gates Street

White River Junction, VT

(802) 457-1764

www.woodblock-prints.com Fri–Sat 11am–4pm or by appointment

We’re Making Tracks!

Tuckerbox

Tuckerbox is located in the heart of downtown White River Junction. A community gathering place with exceptional coffee, exceptional service, and truly authentic Turkish and Mediterranean cuisine. We serve delicious Mediterranean breakfast until 2pm, a very healthy way to start your day. You can also enjoy authentic Turkish lunch items and even the best BLT you have ever had! For dinner enjoy any of our 12 different kebab dishes prepared on a wood-fired smoker grill. Dining at Tuckerbox will whisk you away to a far off land, transporting you to Istanbul and back with every bite!

1 South Main Street

White River Junction, VT (802) 359-4041

www.tuckerboxvermont.com

Big Fatty’s BBQ

Centrally located in White River Junction, Vermont, Big Fatty’s BBQ is the Upper Valley’s premiere barbecue and craft beer destination. Featuring freshly cooked meats and homemade sides, Big Fatty’s continues to delight locals and visitors alike. With live music every Thursday, Friday, and Saturday nights, themed events, and tap takeovers, there’s no shortage of entertainment! Join us for the Upper Valley’s best and only AMAZING salad bar with fresh daily salads, soups, proteins, fresh breads, and desserts! Eat in and take out. Open for lunch and dinner.

186 South Main Street

White River Junction, VT (802) 295-5513

www.bigfattybbq.com

Junction Frame Shop

Junction Frame Shop has been a steadfast part of downtown White River Junction since 1985. That’s 39 years of providing creative picture framing for all tastes and budgets.

55 South Main Street

White River Junction, VT (802) 458-0569

www.junctionframeshop.com

Mon–Fri 9am–5pm Sat 9am–3pm

Perfect Fur Salon

COOKS' CORNER

by susan nye

Bring the Garden into Your Kitchen

WELCOME SPRING WITH FRESH VEGETABLES

Of all the seasons in northern New England, spring is the most elusive. First, there is the Spring of Deception. Suddenly, it’s warm and sunny. And just like that, eight inches of new snow fall and it’s gone.

Next comes Mud Season. About the time the calendar declares the spring equinox, melting snow turns dirt roads and hiking paths into a muddy mess. Potholes and frost heaves turn paved roads into obstacle courses. Snow can turn to rain and back again, forcing us all to agree that it’s still winter after all.

Finally, the crocuses arrive, followed by daffodils and tulips . . . and blackflies. No matter. Patiently or impatiently, we’ve waited long enough for spring. Grab the bug spray and head outside to hike, bike, garden, and visit your favorite farm or farmers’ market. Tis the season for fresh, local asparagus, peas, baby lettuces, green onions, radishes, and more.

Spring vegetables are like sunshine on your plate. Brightly colored and low in calories, they are loaded with antioxidants, fiber, and essential vitamins and minerals. Toss any and all of these spring wonders into salads, stir into risotto, bake into quiches, roast in the oven, and throw on the grill. Make the most of every day—in the garden and in the kitchen.

SPRING SALAD

Serves 8

Zest of 1 lemon

Juice of ½–1 lemon

2 Tbsp or to taste extra-virgin olive oil

1 tsp Dijon mustard

1 small clove garlic, minced

Kosher salt and freshly ground black pepper to taste

1 cup fresh peas

2–3 radishes, cut into matchsticks or thinly sliced rounds

2–3 green onions, thinly sliced

12 oz mixed baby greens: leaf lettuce, arugula, and/or kale

1 cup pea shoots

Garnish: pecorino Romano cheese

1. Make the vinaigrette: Put the lemon zest and juice, extra-virgin olive oil, mustard, and garlic in a large bowl, season with salt and pepper, and whisk to combine. Set aside.

2. When ready to serve, add the peas, radishes, and onions to the vinaigrette and toss to coat. Add the baby greens and pea shoots and toss again. Use a coarse grater to shred the pecorino Romano cheese, sprinkle on the salad, and serve.

BISI E RISI

Serves 8

1½ lb fresh peas in the pod

6 cups chicken or vegetable broth

3–4 green onions, light and dark green separated and thinly sliced

2 cups Arborio rice

1 clove garlic, minced

1 cup dry white wine

Kosher salt and freshly ground black pepper to taste

Zest and juice of 1 lemon

¼ tsp nutmeg

½ cup Parmigiano-Reggiano cheese plus more to pass

2 Tbsp butter

1. Shell the peas and set aside. Optional: For more pea flavor, put the pods in a saucepan, add the broth, and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for about 45 minutes. Remove from the heat and strain the broth through a fine-mesh sieve. For even more intense pea flavor, cool the broth for 15 minutes, transfer to a blender, process until smooth, and strain through a fine-mesh sieve.

2. Bring the broth to a simmer over medium heat and reduce the heat to low.

3. Coat a heavy saucepan with olive oil and heat over medium. Add the light green onion pieces and sauté for 2 to 3 minutes. Stir in the rice and garlic and sauté for 2 to 3 minutes more.

4. Add the wine, season with salt and pepper, and simmer, stirring often, until the wine is absorbed. One cup at a time, add the hot broth and continue to simmer and stir.

5. After about 20 minutes, stir in the peas, lemon zest and juice, and more broth if necessary. Continue cooking until the rice is al dente and the peas are tender crisp, 2 to 3 minutes more.

6. Add the dark green onion slices, nutmeg, Parmigiano-Reggiano, and butter and continue to cook and stir until the butter and cheese have melted. Serve immediately.

Pea shoots, the young, tender leaves of pea plants, offer numerous health benefits.

ASPARAGUS AND GOAT

CHEESE TART

Serves 6–8

Savory Flaky Pastry Olive oil

12 oz asparagus, trimmed and cut into bite-sized pieces

1 small shallot, finely chopped Kosher salt and freshly ground pepper to taste

1 Tbsp all-purpose flour

6 oz goat cheese, crumbled

1 oz Parmigiano-Reggiano cheese, finely grated

4 large eggs

¾ cup milk

¾ cup half & half

1 tsp Dijon mustard Pinch nutmeg

1. Preheat the oven to 450° and arrange the rack in the middle of the oven. Roll out the pastry dough on a lightly floured surface. Line a 9- to 10-inch tart pan or deep-dish pie plate with the pastry and crimp the edges. Store in the refrigerator until ready to use.

2. Heat a little olive oil in a large skillet over medium, add the asparagus and shallot, season with salt and pepper, and sauté for 2 minutes. Cool the veggies, sprinkle with flour, and toss to coat. Put the vegetables in the pie shell and sprinkle with the cheeses.

3. Whisk the eggs, milk, half & half, mustard, nutmeg, salt, and pepper together in a bowl and pour over the vegetables and cheese. Transfer the tart to the oven. Bake for 5 minutes

COOKS' CORNER Don’t just live, at Summercrest! ri Music. Games. Good food. Friends. Guest speakers. Exercise classes.

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INDEPENDENT LIVING | ASSISTED LIVING | MEMORY CARE

at 450°, lower the oven temperature to 375°, and continue baking for 30 to 40 minutes or until the custard is set and tart is golden brown. Cool for 5 to 10 minutes before serving.

Savory Flaky Pastry

1¼ cup all-purpose flour

½ tsp salt

4 Tbsp cold butter, cut into small pieces

4 Tbsp solid vegetable shortening, cold, cut into small pieces

2–4 Tbsp ice water

1. Put the flour and salt in a food processor and pulse to combine. Add the butter and shortening and process until the mixture resembles coarse meal.

2. Sprinkle with ice water, 1 to 2 tablespoons at a time, and process until the dough comes together in a ball. Flatten the dough into a disk, wrap in parchment paper or plastic wrap, and chill until firm, about 1 hour.

GRILLED ASPARAGUS WITH WALNUT GREMOLATA Serves 8

½ cup finely chopped walnuts (about 2 oz), toasted and cooled

¼ cup finely chopped parsley

1 small clove garlic, minced Walnut oil

1–2 Tbsp champagne or white wine vinegar

2 lb asparagus, trimmed Kosher salt and freshly ground pepper

1. Put the walnuts, parsley, and garlic in a bowl and toss to combine. Add 1 to 2 tablespoons walnut oil and champagne vinegar and toss again. Reserve.

2. Preheat a charcoal or gas grill to medium-high. Place the asparagus in a large baking dish, drizzle enough walnut oil to lightly coat, sprinkle with salt and pepper, and toss to coat.

3. Arrange the asparagus on the grill and, depending on thickness, cook for 1 to 3 minutes. Do not overcook; the asparagus should be tender-crisp.

4. Remove the asparagus from the grill, arrange on a large platter or individual plates, and serve with Walnut Gremolata.

SHEET PAN SALMON WITH SPRING VEGETABLES

All quantities are estimates—increase or decrease according to your friends’ and family’s appetites.

Baby potatoes, 3–4 per person

Olive oil

Rosemary, finely chopped, about ¼ tsp per person

Sea salt and freshly ground pepper to taste

Chicken or vegetable broth or stock Radishes, 2 per person

Green onions, 2 per person

½ lemon per person, thinly sliced

Thyme sprigs

Garlic, 1 clove per 2–4 people, trimmed and peeled

Salmon, center-cut filets, 4–5 oz per person, trimmed

Asparagus, 4–6 spears per person, trimmed

1. Preheat the oven to 375°. Depending on the size of your group, put the potatoes in a large or small rectangular baking dish, drizzle with enough olive oil to lightly coat, sprinkle with rosemary, season with salt and pepper, and toss to combine and coat.

2. Place the potatoes on a rimmed baking sheet, drizzle with a little broth, and roast for 10 minutes. If you have a large crowd, you may need more than one baking sheet.

info@theinnsteadgetaway.com

COOKS' CORNER

3. Put the radishes, green onions, lemon slices, a few thyme sprigs, and the garlic cloves in the prep dish, season with salt and pepper, drizzle with a little olive oil, and toss to combine and coat. Remove 1 lemon slice per person and set aside.

4. Add the vegetables and remaining lemon slices to the potatoes on the baking sheet. Put the lemon slices in and around the vegetables. Put the garlic cloves in and around the potatoes. If the pan seems dry, drizzle with a little more chicken broth. Continue roasting for 10 minutes.

5. Cut the salmon into individual pieces. Cut the reserved lemon slices in half. Drizzle each piece of salmon with a little olive oil, season with salt and pepper, and top with 2 half lemon slices. Place the fish on the baking sheet and roast for 7 minutes.

6. Put the asparagus in the prep dish, season with salt and pepper, drizzle with a little olive oil, and toss to combine and coat. Place the asparagus on the baking sheet and roast for 7 to 8 minutes.

To serve: Arrange the salmon and vegetables on a large serving platter or individual plates. Can be served immediately or at room temperature.

RHUBARB CRISP

Serves 8

Crispy-Crumbly Topping

Butter

3 lb rhubarb, trimmed and cut into bite-sized pieces

Zest of 1 orange

1 Tbsp Grand Marnier

¾ cup light brown sugar

½ tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg

¼ tsp salt

Garnish: vanilla ice cream

1. Make the Crispy-Crumbly Topping and refrigerate for at least 30 minutes.

2. Preheat the oven to 350°. Generously butter a large baking dish.

3. Combine the rhubarb with the orange zest, Grand Marnier, brown sugar, and spices. Pour into the baking dish and sprinkle with the crumble topping.

4. Put the crisp on a baking sheet to catch any drips and bake until the top is brown and the fruit is bubbly, 45 minutes to 1 hour. Serve warm with vanilla ice cream.

Crispy-Crumbly Topping

¾ cup flour

¾ cup oatmeal

1 cup sugar

½ tsp salt

½ tsp cinnamon

½ tsp ginger

1 pinch nutmeg

4 oz cold, unsalted butter, cut into small pieces

Put the flour, oatmeal, sugar, salt, and spices in a food processor and pulse to combine. Add the butter and pulse until the topping comes together in small lumps.

Ginger-Lime Rhubarb Syrup

Makes about 1 pint

1 lb fresh rhubarb, roughly chopped

Zest of 1–2 limes

2 cups fresh orange juice or water

1 cup or to taste sugar

1 (2-inch) piece fresh ginger, peeled and roughly chopped

½ tsp salt

¼ cup fresh lime juice

1. Put the rhubarb, lime zest, orange juice, sugar, and ginger in heavy saucepan, stir to combine, and bring to a boil over medium-high heat. Lower the heat, cover, and simmer, stirring occasionally, until the rhubarb is soft and mushy, about 20 minutes.

2. Cool to room temperature and strain through a fine-mesh sieve, pressing on the solids to release all the syrup. Stir in the lime juice, transfer to a glass jar or bottle, and refrigerate until cold.

Add syrup to taste to sparkling water for a refreshing mocktail. Make rhubarb bellinis with 1 to 2 tablespoons syrup to 4 to 5 ounces prosecco. Or make a rhubarb martini by combining syrup to taste with rum or vodka and lots of ice in a cocktail shaker. Give it a good shake, strain into a glass, and add a splash of sparkling water and wedge of lime. y

Spring | 2025

THE PICK

Through April 13

Through May 10 Exhibits at AVA: Cynthia

April, May, Mondays Toddler Storytime Lebanon Library, 10:30am leblibrary.com

April, May, Tuesdays Afternoon Storytime Kilton Library, 3:30pm leblibrary.com

April, May, Wednesdays Baby Buzz Lebanon Lebanon Library, 10:30am leblibrary.com

April, May, Wednesdays Tech-Tutoring Kilton Library, 11:30am leblibrary.com

April, May, Wednesdays Beginners Yoga Kilton Library, 6pm leblibrary.com

April, May, Thursdays Baby Buzz Kilton Kilton Library, 10:30am leblibrary.com

April, May, Fridays Jammin’ Jellybeans Kilton Library, 10:30am leblibrary.com

Through April 13

Waitress

Barrett Center for the Arts northernstage.org

Through May 10

Exhibits: Cynthia Atwood & Mark Lorah, Heidi Broner, Chris Papa

AVA Gallery and Art Center avagallery.org

Waitress

Atwood & Mark Lorah, Heidi Broner, Chris Papa

April 9

Corbin’s Animal Garden with Mary Kroenenwetter Enfield Shaker Museum, 6pm shakermuseum.org

April 10

Gardening Lecture Series: Horticultural History with Emily Kelting The Fells, 10am thefells.org

April 10, 24, May 8, 22 Spanish Storytime Kilton Library, 3:30pm

April 10

Fly-Fishing Film Tour Lebanon Opera House, 7pm lebanonoperahouse.org

April 11, May 9

Epic Empires Book Club Kilton Library, 12pm leblibrary.com

April 11

14th Annual Peeps Diorama Contest Library Arts Center, 5pm libraryartscenter.org

April 12

Hands-on Pruning Workshop with Henry Homeyer Enfield Shaker Museum, 1–3pm shakermuseum.org

April 12, 26, May 10, 24

Upper Valley Traditional Music Jams Kilton Library, 3pm leblibrary.com

April 12

Johnny Folsom 4

Claremont Opera House, 7:30pm cohnh.org

April 12

Pink Talking Fish

Lebanon Opera House, 7:30pm lebanonoperahouse.org

April 12, Pink Talking Fish

April 17, May 15

Queer Book Club

Lebanon Library, 6:30pm leblibrary.com

April 18, May 16

Tween Scene! Lebanon Library, 3:30pm leblibrary.com

April 18

Flower Bar and Arranging Workshop Enfield Shaker Museum, 6–8pm shakermuseum.org

April 19

Basket-Making Workshop with Artisan Ray Lagasse Library Arts Center, 8:30am–4:30pm libraryartscenter.org

April 19

Herb Gardening Workshop Series Part 3 Enfield Shaker Museum, 9am–12am shakermuseum.org

April 19

Comedian Juston McKinney Claremont Opera House, 7:30pm cohnh.org

April 19, Basket-Making Workshop with Artisan Ray Lagasse

Comedian Juston McKinney

April 25–27

Save the Date: 2025 Shaker Forum

Enfield Shaker Museum, 11:45am shakermuseum.org

April 25

Books and Pizza

Lebanon Library, 3:30pm leblibrary.com

April 26

Vernal Pool Family Walk

The Fells, 1pm thefells.org

April 26

Follow Your Art: A New England School of the Arts Benefit Concert

Lebanon Opera House, 7pm lebanonoperahouse.org

May 1

First Thursday Hike at The Fells

The Fells, 11am thefells.org

May 3

Native Plant Walk with Alice Shori

Enfield Shaker Museum, 1–4pm shakermuseum.org

May 6

Molly’s Place Storytime

Molly’s Place, 2pm leblibrary.com

May 7

Volunteer Orientation and Training

The Fells, 2pm thefells.org

May 7–25

The Vermont Farm Project: A Farm to Stage Musical Barrett Center for the Arts northernstage.org

May 7-25, The Vermont Farm Project: A Farm to Stage Musical

May 8

Percussion Discussion Afrika Lebanon Opera House, 6:30pm lebanonoperahouse.org

May 9

The Fells Plant Stand Opens The Fells thefells.org

May 9–June 27

Juried Regional Exhibit Library Arts Center libraryartscenter.org

May 9

Teen Advisory Board Lebanon Library, 3:30pm leblibrary.com

May 10

Comedian Bob Marley Lebanon Opera House, 8pm lebanonoperahouse.org

May 11

Mother’s Day Brunch Enfield Shaker Museum, seatings at 10:45am & 12:30pm shakermuseum.org

May 12

Gardening Lecture Series: No Dig Gardening with Charlie Nardozzi The Fells, 10am thefells.org

May 12

Bela Fleck, Edmar Castaneda, Antonio Sanchez Trio Lebanon Opera House, 7:30pm lebanonoperahouse.org

May 8, Percussion Discussion Afrika

ARISE

May 13, The Great Gatsby Ballet

May 13

The Great Gatsby Ballet Lebanon Opera House, 7pm lebanonoperahouse.org

May 14

Opening Day for the Museum Enfield Shaker Museum, 10am–5pm shakermuseum.org

May 17

Herb Gardening Workshop Series Part 4

Enfield Shaker Museum, 9am shakermuseum.org

May 17

Family Story Walk

The Fells, 11am thefells.org

May 17

Cake Decorating Presentation

Enfield Shaker Museum, 2–4pm shakermuseum.org

May 17

Tell Me Lies Claremont Opera House, 8pm cohnh.org

May 18

The Distinguished Gentleman’s Ride

The Fells, 11am thefells.org

May 19

TheaterWorks USA: Ada Twist, Scientist & Friends

Lebanon Opera House, 10am lebanonoperahouse.org

May 23–June 28

Exhibits: Don Collins, Stephanie Gordon, Marcie Scudder & Ann Steuernagel, Sher Kamman & Jack Morris, Meg McLean

AVA Gallery and Art Center avagallery.org

May 24

Floydian Trip

Claremont Opera House, 7:30pm cohnh.org

May 31

Basket Weaving Workshop with Alice Ogden

Enfield Shaker Museum, 9am–4pm shakermuseum.org

May 31

Growing Roses & Perennials with Henry Homeyer

Enfield Shaker Museum, 1–3pm shakermuseum.org

May 19, TheaterWorks USA: Ada Twist, Scientist & Friends

May 31, Growing Roses & Perennials with Henry Homeyer

April 22 Ruckus

April 8

Chanticleer Rollins Chapel, 8pm

April 16

Christian McBride & Ursa Major Hanover Inn, 7:30pm

April 19

HopStop Family Film: The Lorax Loew Auditorium, 11am

April 22

Ruckus Our Savior Lutheran, 7:30pm

April 26

Met Opera in HD: Le Nozze di Figaro Loew Auditorium, 1pm

April 28

Coast Jazz Orchestra: Coast Jazz Underground Sawtooth Kitchen, 8pm

May 31 Met Opera in HD: Il Barbiere de Siviglia

April 29

Tenores de Aterue Church of Christ Dartmouth, 7:30pm

May 3

HopStop Family Workshop: Barn Dance RWB Community Center, 11am Claremont Savings Bank CC, 3pm

May 6

Handel Society & Glee Club Rollins Chapel, 8pm

May 11

Dartmouth College Wind Ensemble Rollins Chapel, 2pm

May 13

Dartmouth Symphony Orchestra Rollins Chapel, 8pm

May 16–17

Dartmouth Dance Ensemble Irving Institute, 5:30pm

May 17

Met Opera in HD: Salome Loew Auditorium, 1pm

May 20

Hop Pianist-in-Residence Sally Pinkas Rollins Chapel, 8pm

May 22

Dartmouth College Gospel Choir Rollins Chapel, 8pm

May 24

Coast Jazz Orchestra Hanover Inn, 4 & 8pm

May 31

Met Opera in HD: Il Barbiere de Siviglia Loew Auditorium, 1pm

GET CONNECTED

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HERE’S HOW!

Call Ryan Frisch at (518) 365-0030 or email ryanfrisch@mountainview publishing.com. Find out how you can connect with our readers. It’s easy, inexpensive, and another way to reach an affluent and educated audience.

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121 Home 47

3 Phase Landscaping 80

AV Innovations 31

AVA Gallery and Art Center 25

All Eyes on You 56

American Precision Museum 66

Aria Hearing 34

Baker Orthodontics 20

Bar Harbor Wealth Management 21

Bark N Bath Pet Spa 58

Barton Insurance Agency 73

Belletetes 3

Bennett Builders 81

Bethel Mills 92

Better Homes and Gardens/ The Milestone Team 63

Big Fatty’s BBQ 83

Blood’s Catering 66

Blue Waters Fireplace & Chimney 33

Brightside Brewing 22

Brown Furniture 10 & Inside Back Cover

Busy Woman Wellness, LLC 56

C&S Pizza 82

Cape Air 81

Cappadocia Café 83

Carpet Mill 8

Chapman’s General Store 19

Claremont Framing 88

Claremont Opera House 46

Claremont Savings Bank 9

ClearChoiceMD Urgent Care 2

Colonial Pharmacy 95

Color Café 56

Cota & Cota 64

Crown Point Cabinetry 23

Crown Point Select 6

Dance Arts Academy 95

Davis Frame Co. 7

Donald J. Neely–Hanover Orthodontics 29

Dr. Alla Devitskaya 56

Dr. Dorothy Hitchmoth 58

Dutille’s Jewelry Design Studio 27

Eastern Propane & Oil 35

Enfield Shaker Museum 39

Ennis Construction 30

Eyeglass Outlet 72

Flash Photo 56

Floorcraft 58

Foremost Builders 89

Foster’s Fine Jewelry 58

Friends of Dartmouth Cancer Center 91

ADVERTISERS INDEX

Gilberte Interiors 10

HACTC 20

Hanover Eyecare 102

Hanover Road Dental Health 65

Harbor Light Realty 98

Helen’s Place 57

Home Comfort Warehouse 91

Hubert’s Family Outfitters 53 & 58

Hugo Anderson MFA 56

Innstead Mountain Getaway 89 Ivy 26

Jasmin Auto Body 97

Jeff Wilmot Painting & Wallpapering 99

Jenna Sievers Realtor 79

Junction Frame Shop 83

Key Communications 67

King Arthur Baking Company 26

Lake Morey Resort 4

Lake Sunapee Region Chamber of Commerce 72

Lake Sunapee Region VNA & Hospice 64

Landforms 38

LaValley Building Supply 13

Lebanon Airport 22

Lebanon Paint & Decorating 28 & 95

Life Is Good 35

Little Istanbul 99

Loewen Window Center 54

Long River Gallery 82

Love’s Bedding & Furniture 92

Lumber Barn 64

MB Pro Landscape 94

MJ Harrington Jewelers 65

MVP Marine 87

Mascoma Dental Associates 30

McGee Hyundai of Lebanon 12

McGray & Nichols 55

Mertens House 103

Millstone at 74 Main Restaurant 56

Morgan Hill Bookstore 58

Mountain Lake Plastic Surgery 53

NT Ferro Estate & Custom Jewelers 33, 47, 96

Nathan Weschler 98

New England Beauty & Wellness 58

New London Hospital 59

New London Inn 56

New London Opticians 57

Newport Golf Club 87

Omer and Bob’s 101

Perfect Fur Salon 83

Peter Anderson Studio 57

Putnam’s Vine/Yard 82

Quail Hollow 97

REDCAN 82

Ramunto’s Brick Oven Pizza 45

Randolph Area Community Development 34

Real Property Options 27

Richard Electric 67

Ricker Funeral Homes 66

Shaker Hill Granite 72

Shepherd Realty 57

Simple Energy 39

Soake Pools 5

Springfield Hospital Inside front cover

Steven Thomas, Inc. 83

Sugar River Bank 29

Summercrest Senior Living 88

Sunapee Shade and Blind 56 & 90

Switchback Consignment 57

Talbot Builders 28

Tatewell Gallery 58

The Cabinet en-Counter 79

The Carriage Shed 14

The Flying Goose Brew Pub 57

The Hair Station 57

The Insurance Center 96

The Public House 38

The Refinery Restaurant & Market 58

The Renaissance Shoppe 57

The Tea House Back cover

The Woodstock Gallery 47

Thyme Restaurant 82

Timberpeg 17

Timeless Medical Aesthetics & Wellness 45

Top Stitch Embroidery 96

Tuckerbox 83

Tyler Simms 100

Upper Valley Food Co-op 82

Upper Valley Haven 101

Upper Valley Pediatric Dentistry 90

Valley Artesian Well Company 15

Valley Regional Hospital 11

WISE 100

Walk In Beauty Spa & Wellness 57

Whisper Hill 73

White River Family Eyecare 102

William Smith Auctioneers 1

Willowbrook Builders 59

Woodcrest Village 32

Woodstock Area Chamber of Commerce 47

Woodstock Inn & Resort 63

Moments to remember with family and friends

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

Teddi’s children: Harlie, Kian, Reese, and Riley.

Peggy participates in her 12th Head of the Charles Regatta in Boston.

The Novaks celebrate their 30th anniversary in Paris.

Matt walks his daughter Sam down the aisle on September 21 in Manchester, Vermont.

Bente Torjusen West, her daughters, granddaughter, and some of their Norwegian family. Photo by Jack Rowell.

Dan and family hike at Yosemite Glacier Point.

The Frampton family, Brian and Jackson in person and Jen in spirit, visit four states at the same time at Four Corners Monument.