Laker_March_2020

March 2020 | THE LAKER | Page 1

Your Guide to What’s Happening in NH’s Lakes Region

FREE

March • Vol 37 • No 3 Monthly Edition

Inside This Issue... Find More Maple Weekend | Page 3

Squam Events | Page 22

‘Cue the Grill | Page 12

What’s Up | Pages 16-19

Page 2 | THE LAKER March 2020

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Sweet Maple Weekend

By Kathi Caldwell-Hopper It marks the winding down of winter, and it means spring cannot be many weeks away. When you see smoke billowing from the chimneys of little sugar shacks all over the Lakes Region, you will know it’s maple syrup season, the sweetest time of year for maple lovers.

Maple syruping is so popular in NH that it has even taken on an official flair, with the New Hampshire Maple Producers Association (NHMPA) kicking off NH Maple Month on March 5 at 11:30 am at Mapletree Farm in Concord. At that time, a ceremonial tree-tapping will take place, with Governor Chris Sununu on hand for the Governor’s Tap. According to information provided

by NHMPA, for nearly 50 years, the Governor’s Tap has welcomed the start of maple sugaring season in NH. Each year, the event is hosted by a different NH sugar house to highlight the richness of the state’s maple sugaring landscape.

Most of us love the taste of maple, but as those who make maple syrup will tell you, it is a long process and sometimes you stay up all night tending to the syrup. You watch the weather; you know that certain temperatures and conditions will make for a better season of maple syrup. You tap the trees, you tend to the sap house, you stoke the fire and you do it again and again.

Maple producers in New Hampshire

Sweet maple syrup at Big Lake Maple. (Courtesy photo)

love what they do, from opening up the sap house and getting everything ready

for a late winter/spring season of maple syrup production to the first bottle of

sweet maple syrup they produce each year.

If you want to learn in-depth about maple syruping, and the history of this centuries-old practice, The New Hampshire Maple Producers Association is definitely helpful.

The non-profit trade association is dedicated to promoting the high quality of NH’s maple sugaring tradition. The NHMPA organizes several public events throughout the year, including NH Maple Weekend on March 21 and 22 this year, with sugar houses open to the public; NH Maple Sugaring Month; the Felker Prize for NH youth and the tapping of the first maple by the Governor. Learn more at www. nhmapleproducers.com.

New Hampshire Maple Month continues throughout March, celebrating NH’s great maple sugaring tradition. Over the weekends of March 7 and 8, March 14 and 15, March 21 and 22 and March 28 to 29, sugar houses across the state welcome the public to experience the process of maple sugaring, with many offering sugaring demonstrations, free tours, samples and family-friendly activities.

The largest event, the 25th annual NH Maple Weekend, takes place on March 21 and 22.

On Maple weekend, visitors can experience the sap boiling process and ask questions. Some of the sugarhouses have been making maple syrup for • Maple Weekend Continued on page 4

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Page 4 | THE LAKER March 2020 • Maple Weekend Continued from page 3 years. For example, this year marks the 45th year of maple sugaring at Maple Tree Farm’s current location where a state-of-the-art sugarhouse expansion took place in 2017. The sugarhouse sits on the edge of New Hampshire’s largest and, perhaps only, tapped planted maple orchard. (Mapletree Farm’s sugarmaker Dean Wilber has been making maple syrup for 73 years.

He remembers being seven years old and driving his uncle’s horses in his sugarbush. A lot has changed in maple sugaring techniques since then.)

Big Lake Maple in Wolfeboro will take part in Maple Weekend; this is their fifth year of producing maple syrup. Big Lake Maple started in 2015 when owner Ken decided to tap a few of the trees behind his parents’ house as a fun little winter project. Maple sap was collected into milk jugs and boiled in pots on turkey fryers. Ken and his father, Marc, produced enough maple syrup for the family to enjoy. Over the next two years, Ken upgraded the setup to two altered oil drums with hotel pans to boil off syrup. The 50 or so taps produced about 5 to 10 gallons of maple syrup each year. The 2018 season was welcomed with 60 or so taps and small upgrades to the homemade evaporators.

Big Lake Maple produced roughly 16 gallons of maple syrup that year. The 2019 season saw massive upgrades to the operation. As we head into the season of tree tapping and maple syrup production, Ken says, “With the 2020 season beginning, we’re excited to see what this season will bring us!”

Big Lake Maple will be open to the public on March 21 from 10 am to 5 pm, during Maple Weekend, with sampling, products for sale, sap production in full swing, and more. “We do a lot with buckets,” Ken adds. “If visitors bring their kids, we let the youngsters help collect the sap in buckets.” This is a fun way for kids to get hands-on learning. With over 300 trees, Big Lake

Boiling sap at Big Lake Maple. (Courtesy photo)

Maple is located at 31 Richard Road in Wolfeboro. Visit www.biglakemaple. com for information, or visit their Facebook page.

In the Tilton area, head to Just Maple at Green Acres Farm for a variety of maple products, and lots of fun during Maple Weekend. Maple syrup production at the farm began over 20 years ago as a 4H project. Just Maple owners Roger and Barbara took a liking to maple syruping and are going strong in the business today! For over 10 years, Just Maple has participated in Maple Weekend and the business is among the most popular on the maple tour. There are tours, free samples, the Just Maple store, information on how to tap trees, and a look inside the sugarhouse where sap is boiled and becomes maple syrup. Just Maple is located at 475 School Street in Tilton; call 603-520-2373.

Robie’s Sugar House and Sawmill at 217 Town Pound Road in Alexandria is

a unique place. Owner Brett Robie is in his 15th year of operating the maple syrup house and will be open on Maple Weekend so the public can stop by, see how syrup is made and sample treats.

During the warm weather months, Brett operates a sawmill on the property that was originally run by his grandfather many years ago. For information, call 603-455-2171.

These are but a few of the many sugarhouses that will be open during Maple Weekend in NH. Each has a unique story and many have been in families for generations, with maple sugaring traditions and practices passed down over the years.

According to www. nhmapleexperience.com, Native Americans were the first to discover that sap from maple trees could be turned into maple syrup and sugar.

We cannot be certain what the process was like those many years ago, or how the discovery was made, but

maple sugaring has been going on for generations.

Today, the maple syrup production season generally runs from midFebruary (or a bit later) until mid-April.

The process, in simple terms, goes like this: sap in maple trees is frozen during the cold winter and when temperatures rise a bit, the sap in the trees begins to thaw. It then starts to move and builds up pressure in the tree. If you have noticed sticky sap oozing from any cut in a maple tree, this is the sap that is used for maple syrup production.

Ideal conditions for the sap to flow are freezing nights and warm, sunny days, which create the pressure for a good sap harvest.

If you drive around the state, you are likely to see buckets and plastic tubing around maple trees here and there. This is how maple producers tap the sugar maples. They drill a small hole in the tree trunk and insert a spout, and then a bucket or plastic tubing is fastened to the spout. If you assume the sap dripping from the tree looks like amber or darker colored maple syrup, you would be wrong. The sap at that point is clear. Once collected, it is taken to the sugarhouse and boiled down in an evaporator over a very hot fire. Steam rises and the sap becomes concentrated until eventually is turns to syrup. It is taken from the evaporator and filtered, graded and bottled. It is not a quick or easy process; it takes about 40 gallons of sap to make one gallon of maple syrup.

Plan to attend Maple Weekend in NH on March 21 and 22 and talk with the experts about how they make maple syrup. You will hear the pride in their voices and share their enthusiasm for maple sugaring, a process that takes patience, diligence and often a respect for an old-time practice passed from one generation to the next.

For information and a list of NH sugarhouses and maple syrup events, visit www.nhmapleproducers.com.

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Learn a new craft/art at Meredith League Spend a few creative hours at The League of NH Craftsmen – Meredith Fine Craft Gallery in the upcoming weeks. You can choose from a variety of workshops to learn skills in jewelry making, felted wool trees or painting.

Spring Feather Wool Tree Class On Wednesday, March 4, from 10 am to 4 pm, create beautiful feather wool trees for your home in a Spring Feather Wool Tree Class with instructor Jean Reed. The unique and whimsical trees are made from felted wool and wrapped over wire stems. They are usually enhanced with winter berries, but are now being offered as a spring/summer tree and can be made in colors for an Easter, bridal, or baby showerthemed tree. You will be using 100 percent felted wool in a choice of colors. Trees made in class are 12-in. tall and the kit includes a reproduction wrought-iron tree stand. Tuition is $90.00 per student and includes all materials for the project with complete pattern and artist instructions.

Students should bring sharp fabric scissors (small embroidery scissors are

they have on hand and would like to use for soldering. Space is limited and pre-registration is required.

Ann Xavier will teach still life painting class at the League in Meredith. great), a tape measure, and a bagged lunch. Space is limited and pre-registration is required.

Learn the Art of Soldering

Join League jeweler, Joy Raskin, on Saturday, March 7 from 10:30 am to 4:30 pm to learn the art of soldering.

Have you ever wanted to learn soldering or improve your soldering skills? Not sure how to set up your own soldering torch and tank? This class will cover the basics of how to set up your work area, including torch, tank, a place to

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solder, and a review of the safety issues.

Joy will cover all the soldering basics, from butt joints to stick soldering. You will also do hands-on soldering and gain confidence in your skills. The workshop is great for those who have been taking jewelry classes but want to improve. You will be using acetylene/ air torches but a propane torch and a butane torch will be on hand for students to try out. Tuition is $75.00 per student with an additional materials fee of $25.00 to $30.00 (depending on the amount of metal used) to be paid in either cash or check to the instructor at the time of the class (includes silver solder, propane, butane, copper, brass and silver supplies). Students are also encouraged to bring a bagged lunch and any copper, brass, silver, or bronze

Acrylic Painting Class Learn how to create an acrylic still life painting with instructor, Ann Xavier, during a Saturday, March 14 workshop from 10 am to 3 pm. Students will paint an original work of art with fast-drying acrylic paint on a 12 x 16-in. canvas. They will work from a still life set up of flowers, fruit, books, etc. All skill levels are welcome.

Instructor Ann Xavier is a graduate of the Rhode Island School of Design with 30 years of teaching experience. She was a juried member of the Boca Raton Museum of Art Artists Guild and exhibited extensively over the course of her career. There will be an hour break for lunch. Tuition is $65.00 per student with a $30.00 materials fee paid to the instructor on the day of the class. Space is limited and preregistration is required.

To register for workshops, please call the League of NH Craftsmen – Meredith Fine Craft Gallery at 603279-7920 or stop by the gallery located at 279 Daniel Webster Highway in Meredith, NH.

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March 2020 | THE LAKER | Page 7

Connemara Comes to Wolfeboro with Traditional Irish and Modern Folk

The third annual Chili & Beer Tasting Fundraiser is Saturday, March 7, with all proceeds supporting Castle restoration. Pictured is last year’s event.

Chili & Beer Tasting Fundraiser at Castle in the Clouds Castle in the Clouds, located off Rt. 171 in Moultonboro, will be the site of the third annual Chili and Beer Tasting fundraiser on Saturday, March 7 from 3:30 to 5:30 pm inside the Carriage House. Guests can sample chili and beer from nine local Lakes Region restaurants and breweries, plus spirits from Tamworth Distilling.

The exhibit gallery and terrace at the Carriage House will be open for attendees to learn about the Castle’s history and non-profit mission, and to take in the sweeping lake and mountain views while enjoying food and drink.

All proceeds from the event support the restoration of the historic Lucknow mansion, a 1914 mountaintop estate added to the National Register of Historic Places in 2018. “Since 2006, we have invested more than $4 million in restoration of the Castle, thanks to private donations, grants, and fundraisers such as this one. They are so important to our mission and allow us to continue to share this amazing estate with the public,” explains Jill Cromwell, Development Coordinator and lead planner for the tasting.

Castle in the Clouds would like to

thank the fundraiser’s sponsor, Lifetime Benefits Group, and participating businesses for contributing their time and products to this event: Farm to Table Market; Great Events Catering; Hart’s Turkey Farm Restaurant; Hobb’s Tavern & Brewing Co.; Lone Wolfe Brewing; Tamworth Distilling; The Carriage House Restaurant; Twin Barns Brewing; Woodstock Inn Brewing and Yankee Smokehouse.

Tickets to the Chili & Beer Tasting Fundraiser are on sale through Friday, March 6, at $25.00 per person and include a souvenir Castle in the Clouds tasting glass. To secure a ticket, please visit castleintheclouds.org or call 603476-5900. This event is for those 21 years of age or older.

Castle in the Clouds is operated by the Castle Preservation Society, a 501(c)(3) nonprofit organization, whose mission is to preserve, interpret, and share the buildings and landscape of Castle in the Clouds as a cultural resource for the benefit of the public.

For more information or to learn about upcoming programs or winter dining hours, call 603-476-5900 or visit castleintheclouds.org.

HighTime, bringing old forms to new Get ready to usher in the St. Patrick’s life for today’s audiences.

Day season with HighTime, a highSeamus O Flatharta is the dancer and energy trio from Connemara (Western harpist for Ireland). On H i g h Ti m e .

7:30 pm on March 7, the He was Wo l f e b o r o playing the Friends of tin whistle Music will at age 4, and bring this has added energetic bodhran, ensemble sean nos to Brewster singing, and A c a d e m y ’s harp to his Anderson repertoire.

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By the age HighTime of 16, he had HighTime will be in Wolfeboro on March 7 presents performed traditional in China, the and contemporary Celtic music in their U.S., Canada, the U.K., and Europe. own unique interpretations. The group The newest member of HighTime is released their first album, SUNDA, from the Manchester area of England, in 2018. After its release, the group where there is an active traditional toured Germany as part of the Irish music community. Michael Coult also Spring Tour. Last year, they brought started on the tin whistle at an early their blend of modern folk and ancient age. At 12, he began learning the Irish Irish music to the U.S. flute, and soon added bodhran and The west coast of Ireland has long guitar, but flute and whistle remain his been a source of the best in Irish folk principal instruments. music. Local pubs have music sessions, HighTime exemplifies the best of both arranged and spontaneous, where today’s Celtic music artists; as one guests can join in with the regulars. In musician said, “Keeping traditional this vibrant atmosphere of continuously music alive by refusing to let it stand evolving traditional music, two lifelong still.” friends, Ciaran Bolger and Seamus O Tickets are $25.00 and are available Flatharta, came together to share their at Avery Insurance and Black’s Paper music. They have recently been joined & Gift Store in Wolfeboro; Innisfree

by Michael Coult, from Glossup, U.K. Bookshop in Meredith; Greenlaw’s As a child, Ciaran Bolger learned tin Music and Audio in Laconia; whistle and traditional sean nos singing.

Bayswater Books in Center Harbor; He moved to guitar as a teen, learning at www.wfriendsofmusic.org, or at to express himself through many the door. High school students with genres of music. He has been part of ID will be admitted free of charge, as the West Coast Trio performing at Walt will children accompanied by an adult Disney World, with Celtic Legends, ticket purchaser. For more information, the Irish Music and Dance Show, and visit www.wfriendsofmusic.org, or call at venues around the world. Ciaran is 603-569-2151. the collector of songs and stories for

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Page 8 | THE LAKER March 2020

Making Maple Syrup: A Sweet Way to Earn a Living

By Mark Okrant There’s nothing quite as satisfying as a stack of pancakes, an order of French toast, or a piping hot Belgian waffle.

These foods are delicious on their own, but what makes the experience more mouth-watering is the presence of real New Hampshire-made maple syrup.

The United States as a whole produced 4.24 million gallons during 2019, with a total value of $142 million. For the data hounds among you, this bounty came from an estimated 13.3 million taps yielding 0.318 gallons per tap, during a production season that lasted 30 days on average.

Here in New Hampshire, an estimated 500 total producers utilized 540,000 taps in 2019, during a season averaging 31 days. The total value of New Hampshire’s syrup last year was $56.10 per gallon, or slightly over $9 million dollars, an average yield of 0.274 gallons per tap.

The first maple syrup producers were the indigenous people who occupied this region, using a technique that was adopted later by European settlers.

Maple syrup comes from the xylem sap of sugar, red, or black maple trees on farms called a sugarbush or sugarwood. That magnificent sap is stored in the trunks and roots of tree roots and trunks before winter begins.

Trees are tapped by drilling holes into the trunks, whereupon the exuded sap is collected during late winter or early spring; conditions vary locally.

Originally, sap was collected in buckets that were attached to trees,

Maple syrup making equipment at Sunyside Maples. hanging directly below the taps. During the 1970s, this romanticized, albeit backbreaking method of collection was replaced by plastic tubes that carried the sap from trees directly into evaporator houses called sugar houses or sugar shacks. Steam produced in these buildings was vented by means of louvers. Years later, vacuum pumps were added to the tubing systems to facilitate delivery to the evaporator houses. Once the sap is collected, it is

heated for the purpose of evaporating much of its water content, leaving behind concentrated syrup.

Within New Hampshire, maple trees typically begin to be tapped once they are 30 to 40 years of age. Healthy trees will continue producing until they are 100 years old. Depending upon the diameter of a tree, it will support between one and three taps. This is a weather-dependent activity; the length of a season may last from four to eight

weeks, depending upon conditions.

The typical tree produces 9.2 to 13.2 U.S. gallons per season.

Each nation sets its own standard for classifying maple syrup. In the United States, syrup must be comprised primarily from maple sap. Lest readers think that anyone can convert sap into table grade syrup, be advised that there is an exact science to this process. Sap must be boiled at just the right time and temperature to achieve a useable product. If it is boiled for too short a period, the resulting syrup will be a “watery spoil”. If boiled too long, the entire product will crystalize.

A standardized system for grading syrup was adopted in the U.S. on March 2, 2015. In this new system, syrup is separated into three grades based upon color and taste—Grade A, Processing Grade, and Substandard Grade. Grade A syrup may be golden, amber, dark, or very dark in color, and is best for eating. Within New Hampshire, during 2019, Grade A syrup sold for $56.10 per gallon on average. Processing Grade syrup is sold only in containers that exceed five gallons in size. Substandard Grade does not have sufficient quality to be marketed. During 2019, 54 percent of sales of New Hampshire maple syrup were retail, 11 percent wholesale, and 35 percent bulk.

Beside syrup, other maple products include maple sugar, maple butter or cream, and maple candy or taffy. During • Sweet Living Continued on page 9

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March 2020 | THE LAKER | Page 9 • Sweet Living Continued from page 8 the most recent reported year (2017), sales of maple products totaled slightly over $16 million, or 8.6 percent of the value of New Hampshire’s agricultural production.

To learn more about maple sugaring, I decided to pay a visit to my neighbor to the north. Sunnyside Maples, Inc. is a fifth-generation maple sugaring operation situated on Route 106 in Loudon, directly across the road from the New Hampshire Motor Speedway.

The business’s founder, Lauris Moore, moved the center of operation to its present location in 1952. Incorporation followed in 1972.

Typically, sugaring season at Sunnyside begins in late February.

This means Mike Moore, his wife Cheryl, and sons, Nick and Ryan, are busy converting the sap they collect from over 4,000 taps by means of a tubing system. Even third generation’s Richard Moore, now 85, plays an active role in the operation.

Like many others, I grew up thinking the syrup I craved simply flowed from maple trees, and was ready to devour.

Mike set that record straight in a hurry.

Maple sap in this region averages two percent sweetness. So, the work is just beginning when the sap arrives at the family’s sugarhouse. The formula, as I understand it, works like this: at 2.5 percent sweetness, 40 gallons of sap will be needed to make a single gallon of syrup. That’s a lot of water to be evaporated.

Entering the Moore’s sugarhouse is an education in itself. The front portion

of the structure houses a store, wherein maple producers can come to purchase essential equipment—including machine fittings and containers of various sizes and shapes—to sustain their own operations. In another space, Sunnyside offers maple syrup, candy, and other popular maple products.

At present, one gallon of Sunnyside Maples syrup retails for $58.00, with other size containers available as well. Additionally, Sunnyside Maples’ products can be purchased at nearly two-dozen outlets situated throughout New Hampshire.

Mike led me through a doorway where the heart of the operation is located. Inside a room that is covered from floor to ceiling by beautiful tongue-and-grove paneling, sits the family’s shiny, spotless, evaporator.

This 3- x 10-foot piece of machinery is oil-fired—many other operators use wood-fired machinery—and, with the help of a reverse osmosis system, it removes most of the water from the sap to create maple syrup. I learned the process is not dissimilar to desalinizing saltwater.

The Sunnyside Maples gift shop is open to the general public from the end of February until the early part of April. Maple syrup lovers will want to attend Sunnyside’s Maple Weekend, on March 21 and 22, with opportunities to hear live music, and taste maple frappes, maple cotton candy, and other delights. Interested persons can purchase products yearround by calling 603-783-9961, or emailing sugarmaker@aol.com.

Tasty treats at last year’s Taste of the Lakes Region, presented by the Laconia Altrusa. This year’s event is March 29 at Church Landing in Meredith, NH.

Time for a Tasty Event: 30th Annual Taste of the Lakes Region The 30th Annual Taste of the Lakes Region is coming again and it’s time to get your tickets. The popular Taste will be held at Church Landing in Meredith on Sunday, March 29 from 4 to 6:30 pm. The unique and fun event offers the opportunity to sample food and spirits from over 20 local Lakes Region restaurants, breweries and wineries, while also serving as the major fundraiser for Laconia Altrusa.

Laconia Altrusa has supported literacy, scholarships and local family needs since the mid 1950’s, providing additional special activities at the Belknap County Nursing Home, and most recently has begun making Memory Books for local residents.

Altrusa has provided thousands of dollars in scholarship to local women pursuing careers in education, medical areas, and business. All funds received

from Taste of the Lakes Region go directly to these areas.

This year is the 30th Taste and there will be some special activities to commemorate this milestone. Some of the returning restaurants include Canoe in Center Harbor, Hectors in Laconia, Woodshed Roasting Co. in Laconia, to name just a few. Hart’s Turkey Farm, Patrick’s Pub and Eatery and Fratellos will serve some favorite foods as well.

Also joining this year are Local Eatery in Laconia and Twin Barns Brewing in Meredith.

Tickets are on sale at Hector’s in Laconia, Hart’s Turkey Farm in Meredith, and at Caldwell Banker Residential Brokerage in Laconia and Franklin. Pre-sale tickets are $30.00.

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Page 10 | THE LAKER March 2020

‘Cue The Grill Unique Irish Recipes

By Chef Kelly Ross St. Paddy’s Day is such a fun and festive time. What’s not to like? With classic Irish charm and frolic, from the green beer to the corned beef and cabbage, many folks from all walks of life enjoy this day of fun.

Today’s Irish recipes are more original than the traditional Corned Beef and Cabbage dinner, and in my humble opinion, much more delicious.

Let’s start with a great shortbread that works well as a breakfast bread, daytime snack, or a tasty bread to go along with an Irish dinner. This recipe is for a single loaf and can be toasted if you desire. The recipe also comes with a great spread to cover the slices, toasted or not.

Date Pecan Tea Bread 2 ½ cups chopped dates 1 ½ cups boiling water 1 ½ tsp baking soda 1 ¾ cups flour 1/4 tsp ground cloves ¼ tsp ground cinnamon ¼ tsp ground ginger ¼ tsp ground nutmeg 2 tbsp softened butter 1 ¼ cups granulated sugar 1 large egg 2 tsp vanilla extract

1 ½ cups coarsely chopped pecans 3 oz cream cheese, softened 2 tbsp chopped dates 2 tbsp coarsely chopped pecans 1 tbsp milk

Place the dates in a large bowl.

Combine the boiling water with the baking soda, and pour over the dates.

In a small bowl, combine the flour with the 4 spices and set it aside. In a third bowl, beat the butter and sugar together until crumbly. Beat in the egg and vanilla. Add the flour/spice mixture, alternating with the date mixture. Once all combined, fold in the pecans. Pour into a greased and floured 9 by 5-in. bread loaf pan. Bake in a preheated 350-degree oven for 65 to 75 minutes, or until an inserted toothpick comes out clean. Once out of the oven, let it sit for 15 minutes before popping it out of the pan onto a wire cooling rack. Cool completely. While cooking, combine the last 4 ingredients for the spread. Cover and refrigerate until ready to use.

One of the most famous aspects of Irish cooking is combing Guinness Beer in recipes, and here is the first of two. This classic Guinness Beef Stew goes very well with the bread we just made. Although the making of this

and generally any beef stew is fairly simple, there are two key things to remember. First and foremost, brown off all the meat. This is vital and never skip this step. Second, the “kibbles and bits” of beef left on the bottom of the pan. It’s also important to deglaze the pan. There is an awful lot of flavor right there. This recipe will give you 6 servings. It can be cooked on the stove or in a slow cooker.

Guinness Beef Stew ½ lb bacon, chopped 2 pounds of chuck roast, cut into cubes 3 tbsp flour 2 medium to large onions, rough cut 4 cloves garlic, minced 4 medium sized Yukon gold potatoes, cut into 1 inch cubes 2 large carrots, cut into ½ inch pieces 2 stalks celery, cut into ½ inch pieces 1 large parsnip, cut into ½ inch pieces 24 oz of Guinness Extra Stout Beer 1 ½ cups strong beef stock 3 tbsp Worcestershire sauce 1 cup tomato paste 1 tsp dried thyme 1 tsp dried rosemary 1 ½ tsp Kosher salt ¼ tsp fresh grind black pepper 2 bay leaves

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Additional salt and pepper Cut the chuck roast into 1-in. squares. Season with salt and pepper and the flour and make sure all pieces are well coated. Fry the bacon in a pot and then with a slotted spoon, pull out the bacon and put on a couple of sheets of paper towels. On a medium heat, brown the beef in batches on all sides, then transfer the cubes to a plate and continue to cook the rest. Add the onions to the pan and sauté. There is a good chance you will need to add some vegetable oil as the beef likely absorbed the bacon fat. Cook for about 10 minutes, browning well. Add the rest of the veggies and continue to cook and stir for 5 more minutes. Add the Guinness beer and bring to a rapid boil.

Once boiling, using an offset spatula, scrape/deglaze the bottom of the pan as best as you can. Boil for 2 minutes.

Add the beef and bacon, as well as the rest of the remaining ingredients. Stir well to combine, while bringing back to a boil. At this point you can transfer to a slow cooker and cook for 6 to 8 hours on low or 3 to 4 hours on high.

If continuing in the pot, drop to a slow • ‘Cue the Grill Continued on page 11

March 2020 | THE LAKER | Page 11 • ‘Cue the Grill Continued from page 10 simmer on low, cover the pot and cook for about 2 hours. Season with more salt and pepper if needed and serve with your favorite bread. Like most soups, as awesome as this is right off the stove, it is twice as good the next day.

Although I am sort of anti-Corned Beef and Cabbage, here is an outstanding Pot Roast recipe, again with a visit from my good friend Guinness. Like the last recipe, I do believe it’s better on day 2, but you can’t lose regardless when you dig in.

This will feed 6 people.

Stout and Shitake Pot Roast 3 tbsp olive oil ½ cup flour 1 boneless chuck roast, 2 ½-3 lbs 2 large onions 2 cloves garlic, minced 12 oz of Guinness beer ½ cup dried shitake mushrooms 1 tbsp brown sugar 1 tbsp Worcestershire sauce ½ tsp savory seasoning 1 lb small red potatoes, usually about 8 of them, cut into 1 inch cubes 2 large carrots, sliced into ¼ inch coins 1 cup beef stock Kosher salt Fresh grind black pepper In a pot, heat the olive oil. Coat the roast with flour seasoned with salt and pepper. Brown the roast on all sides and remove from the pan. Add the rest of the oil and cook the onions and garlic, stirring until the onions are tender. Add the beer and bring to a boil and deglaze the bottom of the pan just like last recipe. Stir in the mushrooms, brown sugar, Worcestershire sauce, and the savory seasoning. Return the roast to the pan and reduce the heat to boil. Reduce the heat to simmer, cover it, and continue to cook for about 1 ½ hours. Stir in the remaining ingredients

and bring to a boil. Reduce it down to a simmer, cover and cook for a half hour or so until the beef and veggies are tender. If you feel the need, skim the fat from the top and thicken it with a little flour and add back in.

Potatoes are another great Irish staple with many ways to prepare them. This is one of my favorites; it will feed 12 people.

Triple Mashed Potatoes with Horseradish Bread Crumbs 1 ¾ lb Yukon Gold potatoes, peeled and cubed 4 medium parsnips, about 1 ¼ lb, peeled and cubed 2 ½ cups cubed rutabaga 2 tsp salt ½ cup butter, divided 1 cup soft bread crumbs 3 tbsp prepared horseradish 1 cup milk ¼ tsp black pepper Put the spuds, parsnips and rutabaga in a pot and add enough hot water to cover them all. Add some salt and bring to a boil, drop the heat to medium and cook for 15 to 20 minutes or so, until everything is tender. While the veggies are cooking, turn the oven to 350 degrees, and in a skillet, heat ½ the butter (¼ cup) over a medium heat and add the bread crumbs. While stirring, let the crumbs cook/brown for 3 to 5 minutes or until toasted. Remove from heat and stir in the horseradish until the crumbs and horseradish are well incorporated. Set aside. Drain the veggies, return to the pot and start the mashing process, gradually adding the milk, butter, and the salt and pepper while the pot is back on a burner on low heat. Mash them until smooth and the flavor is where you want them.

Transfer to an oven safe serving dish and sprinkle with horseradish crumbs.

Pop in the oven for about 5 minutes and then serve. Feel free to add more horseradish to the crumbs when mixing, or even some to the mashed while mixing them up.

I want to end with two great sweet treats. The first is an out-of-this-world apple and butterscotch cake that goes together quickly and is a big-time winner with everyone.

Chunky Apple Cake ½ cup butter, softened 2 cups sugar ½ tsp vanilla extract 2 large eggs 2 cups flour 1 ½ tsp ground cinnamon 1 tsp ground nutmeg ½ tsp salt ½ tsp baking soda 6 cups chopped peeled tart apples ½ cup packed brown sugar ¼ cup butter, cubed ½ cup whipping cream Vanilla ice cream or whipped cream, optional In a large bowl, cream the butter together with the sugar and vanilla.

One at a time, add the eggs into the mixture, beating well after each addition. In a small bowl, combine the flour, cinnamon, nutmeg, salt, and baking soda. Gradually add the dry mix to the wet, incorporating very well.

The batter will become quite stiff. Fold the apples into the mix. Preheat oven to 350 degrees. Thoroughly grease the inside of a glass 13 x 9-in. baking dish and pour in the apple mixture. Level it off with a rubber spatula and bake for about 40 to 45 minutes, or until the top is lightly browned and springs back when lightly pressed on. While the cake is baking, make the sauce. In a small sauce pan, combine the brown sugar and butter and cook over a medium heat until the butter is melted.

Gradually add the cream, stirring while doing so. Bring to a slow boil over medium heat, stirring constantly - it really will need your full attention.

Remove from the heat. Cool the cake for 30 minutes before serving. Once cooled, put a piece of the cake in the microwave to warm it up, top with ice cream or whipped cream and hit it with

the butterscotch sauce.

Last on the list is a great dessert that brings our old friend Guinness back into play, plus it has a cream cheese frosting that is like that wonderful froth on top of the beer.

Chocolate Guinness Cake 1 cup Guinness dark beer ½ cup butter, cubed 2 cups sugar ¾ cup baking cocoa 2 large eggs, beaten, room temp 2/3 cup sour cream 3 tsp vanilla extract 2 cups flour 1 ½ tsp baking soda 8 oz cream cheese, softened 1 ½ cups confectioner’s sugar ½ cup heavy whipping cream Grease well a 9-in. spring pan and line the bottom with parchment paper.

Set aside and preheat the oven to 350 degrees. In a small saucepan, heat the beer and butter until the butter is melted. Remove from the heat and whisk in the sugar and cocoa until smooth. In a small bowl, combine the eggs, sour cream and vanilla, then whisk into the beer mixture. Next, combine the flour and baking soda, and again, whisk well into the beer mixture until smooth. Pour into the greased pan and bake for 45 to 50 minutes, or until an inserted toothpick comes out clean. Put the pan on a wire rack to cool. Do not remove the cake from the pan yet. Once completely cooled, remove the cake and place on a cake dish. In a medium-sized bowl, beat the cream cheese until fluffy. Add the confectioner’s sugar and cream, and continue to beat until smooth, although don’t over mix. Frost the top of the cake and devour. Refrigerate any leftovers.

Until next time, remember to treat your taste buds like the kings and queens they are, and lastly, Erin Go Braugh. If you have any questions or feedback, please reach out to fenwaysox10@gmail.com.

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March 2020 | THE LAKER | Page 13

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“Tap into Maple” and more at Prescott Farm in March Prescott Farm, on White Oaks Road in Laconia, promises sweet signs of spring in the great outdoors throughout the month of March when the popular, month-long maple sugaring program returns.

Participants will connect with nature during every step of the syrup-making process. Prescott Farm’s environmental educators go “beyond the sugar shack” to expertly guide guests and identify the appropriate species and size tree, understand the parts of a tree and its functions, use historical and modern tree-tapping tools, learn the history and legends of maple sugaring, and understand the math and science involved in the boiling process.

School & Community Programs Director, Andie Hession, is excited to welcome so many guests during the month of March. “We hear from folks all the time that want to better understand and experience nature. ‘Tap into Maple’ is the perfect opportunity to expand what they know – and they get plenty of fresh air in the process,” Hession said.

Beginning on Saturday, March 7, visitors to Prescott Farm can attend one of the 90-minute “Tap into Maple” sessions. Programs begin on the hour and run from 10 am to 2 pm. The cost is $10.00 per person and free to members of Prescott Farm. Pre-registration is recommended.

The program begins with a guided 20-minute walk down to the authentic sugarhouse in the woods around

Prescott Farm. If necessary, snowshoes and/or ice cleats will be provided.

Beyond the Sap House Because “Tap into Maple” is one of Prescott Farm’s most popular series, the education staff has added companion programs with a similar, sweet theme: Kids Can Cook: With Maple Syrup Saturday, March 21 from 2 to 3:30 pm.

Children and adults explore different ways to add the taste of maple syrup to their plate.

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Farm to Table Cooking: Maple Syrup at Every Meal - Saturday, March 28 from 2 to 3:30 pm. Adults will get inspired and learn how to add this NH staple to a variety of recipes.

Other Prescott Farm Community Connections programs in March include: Snowshoe Yoga - Saturdays, March 7 and March 14 from 10 am to noon.

Adults immerse themselves in the peacefulness of nature as they practice

yoga on snowshoes, are guided through a walking mediation, and are introduced to shinrin-yoku, or “forest bathing.”

WOW: Here Today - Gone Tomorrow?

NH Fish & Game Wildlife Stewards - Saturday, March 14 from 1 to 2:30 pm. Adults and children are invited to the Wonders of Wildlife (WOW) Program from NH Fish and Game for a look at endangered animals in NH. Specifically designed activities focus on why animals become endangered and what can be done to help them.

Additional program and registration information is available at prescottfarm. org, ahession@prescottfarm.org or by calling 603-366-5695.

(Prescott Farm is a nonprofit 501c3 dedicated to environmental education and preservation. For more than 20 years, Prescott Farm has been a destination for people of all ages to learn about NH wildlife, ecology, natural history and cultural history through hands-on public programs and service learning opportunities in the beautiful Lakes Region of New Hampshire. It is a designated wildlife viewing area with over 160 acres of idyllic farmland, forest and pastures open daily, yearround to the public including more than three miles of woodland, pond and field trails, heritage gardens, and a Natural PlayScape, as well as Fledglings Nature-Based Preschool and WildQuest summer and vacation camps.)

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Pastoral farm lands, accented with rock walls provide luxurious 2 to 4 acre home sites, some with views of Moose Mountain Range. Custom built homes in a quintessential New England setting. Quiet and peaceful yet near everything. Located in the highly regarded Governor Wentworth school district and close proximity to highly acclaimed private schools, Brookfield allows you many of the amenities of beautiful Wolfeboro and the Lakes Region without the summer congestion.

Fun things to do every season: Enjoy a winter wonderland for skiing, snowmobiling, skating, ice fishing or just an evening by the fire. In spring, the maple syrup starts flowing and flowers bloom galore. A summer of sight-seeing, concerts, summer theater, craft fairs, boating, fishing, biking, swimming, lakes, beaches and theme parks. In autumn, nearby country fairs, apple picking and fresh locally grown native produce will fill you up with wholesome goodness.

New Hampshire has the seventh highest per capita income and the lowest crime rate in the country; the SAT scores of its students are the highest in America; and it is among the lowest taxed states in the nation. Come discover the good life in Brookfield, New Hampshire.

March 2020 | THE LAKER | Page 15

Changes in the Works at Morrisseys’ Front Porch

By Kathi Caldwell-Hopper “I love Irish food and a good whiskey or Guinness,” says Aaron Morrissey. That love of all-things-Irish includes such delicious fare as bangers and mashed, Guinness Beef Stew, and warming Irish coffees to name but a few things.

Those who are looking for a wonderful meal can now stop by Morrissey’s Front Porch (being renamed Morrissey’s Porch and Pub in the near future) at 286 North Main Street in Wolfeboro for breakfast, lunch or dinner – year round.

(The name is being changed from Morrissey’s Front Porch to Morrissey’s Porch and Pub to reflect the soon-to-be completed pub.)

Things are busy at Morrissey’s, due to expansion efforts and the restaurant now being open year round; it was previously open seasonally. Aaron and his wife, Patti, have big plans for the restaurant, including an Irish slant to menu items. Now being offered are such delicious dishes as house cured corned beef Reuben’s, cottage pie, Colcannon and proper Irish breakfast to name but a few foods. Along with the Irish menu items, Morrissey’s continues to serve all-time favorites such as fresh seafood, burgers, turkey dinners and more.

Although the building was already winterized, it has been tightened up for

The cozy dining room area at Morrisseys’.

its new year round open status. With that completed, the focus for renovations is now on the Irish pub, to be completed before this year’s summer season. “We plan to update the original section of the building, sprucing it up and renovating two big rooms for the new pub. We have a full liquor license and we offer signature cocktails, Guinness and Irish coffee.”

With a background in the culinary world, Aaron has long worked in the hospitality/food service industry. Aaron has a culinary arts degree from Johnson

& Wales University and has been cooking for many years.

All that experience has led to an extensive menu at Morrissey’s, and there is plenty from which to choose: salads, starters such as Irish Nachos, Pile ‘O Crisps, a variety of burgers from a quarter pounder to a Bison burger, 3 Grain Veggie and such sides as Guinness Onions, Rashers, or BBQ Pulled Pork.

Entrees include weekend specials such as All Day Irish Fry Up, Lobster Stuffed Lobster and Prime Rib and

Lobster Pie. Choose from many seafood items – there is even a Seafood Shepherd’s Pie, Dublin One and One, a beer battered haddock and fries; Six Cheese Mac & Cheese, Linguini and more. For the sandwich lover, there are Reuben or Rachel choices, house smoked pulled pork, clam rolls, and much more.

Don’t forget dessert, which all kinds of ice cream and specialty items like Chocolate Bread Pudding and Fruit of the Forest Pie. Enjoy a specialty cocktail with your meal, such as a Knob Creek Old Fashioned, the Morrissey Mule with Jameson’s and many more. Beers include Guinness, Saphouse Raspberry Mead and many more.

If, like Aaron Morrissey, you love a good Irish meal and drink, you can now dine at Morrissey’s year round.

Very soon, you will be able to meet friends over a Guinness or cocktails in the relaxing pub, now under renovation in the original building. (For many years, the property was the location of beloved Bailey’s Restaurant. Aaron and Patti purchased the property in 2002.)

For more information, hours and menu items, visit Morrissey’s Front Porch on Facebook or call 603-5693662.

Traditional Irish Dinner at the Gilford Community Church Whether you claim Irish heritage or not, you’re invited to partake in a tasty and fun St. Patrick’s Day dinner on Saturday, March 14 at 6 pm at the Gilford Community Church on Potter Hill Rd. in Gilford village.

“We will be serving a traditional corned beef dinner with cabbage, rutabagas, carrots and other vegetables,” explains Gilford Community Church Hospitality chairperson Eloise Post. “We also make traditional Irish Soda Bread and church members bake homemade carrot cake for dessert.”

The Gilford Community Church has been hosting the St. Patrick’s Day dinner for over 20 years, and Eloise estimates she has been doing the dinner for about 11 years. Her skills as a creative cook are well known, and she also relies upon the talents of church members who enjoy cooking when putting on a dinner as big

as the St. Patrick’s event.

“We have men and women in the church who like to cook. For this event,” Eloise says, “a group of women in the church shop for the supplies and peel and chop vegetables. Some of our church members will be cooking the dinner at the stoves in the church kitchen; these men are well-known church members who relish cooking up the traditional Irish dinner. It’s a lot of work, but a lot of fun as well.”

Indeed, the preparation for the annual dinner sees Eloise and her helpers shopping for all the ingredients; she says they purchase about 100 pounds of corned beef, among other food on the shopping list. This will feed dinner attendees, which number around 100 or more people each year.

Making the traditional Irish Soda Bread, a favorite every year for the

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dinner, is Eloise and some of the women in the church. Carrot cakes are made and donated by members as well, rounding out the baked goods for the popular dinner.

The fellowship hall of the church will be decorated for the St. Patrick’s Dinner and taped Irish music will be played in the background to add to the festive atmosphere.

“All are welcome to attend this fun

and delicious event!” says Eloise.

Tickets for the March 14 St. Patrick’s Dinner are $16.00 for adults and $5.00 for children age 12 and under. You can purchase tickets by emailing eloise@ metrocast.net or by calling 986-6723.

You may also pay at the door the night of the event.

For information on other Gilford Community Church events or services, please call the church office at 524-6057.

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March 3, The Learning Garden: Starting Seeds, 6-7:30 pm, for adults, Prescott Farm Environmental Education Center, White Oaks Rd., Laconia, info/register: 366-5695.

March 4, Spring Feather Wool Tree with Jean Reed, 10 am-4 pm, League of NH Craftsmen, 279 Daniel Webster Highway, Meredith, register/sign up: 279-7920.

March 6, Matt Langley & guest perform, 7 pm, Patrick’s Pub, 18 Weirs Rd., Gilford, 2930841, www.patrickspub.com.

March 6, Meltdown Skate, 7 pm, Merrill Fay Arena, 468 Province Rd., Laconia, $10, live DJ, laser light show, info: info@merrillfayarena.com, 528-0789.

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March 6, The Sweetbloods perform, Corner House Restaurant and Bar, Center Sandwich, reservations: 284-6219, or email: info@cornerhouseinn.com.

March 6, Tony V: Comedian, 8 pm, Pitman’s Freight Room, 94 New Salem St., Laconia, 527-0043.

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March 7, Belknap County Day, 8 am-5 pm, Gunstock Mt. Resort, 719 Cherry Valley Rd., Gilford, bring proof of Belknap County residency and get reduced pass price, etc., 293-4341.

March 7, Book Sale, 10 am-noon, Ossipee Public Library, 74 Main St., Center Ossipee, 539-6390.

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March 7, Chili & Beer Fundraiser, 3:30-5:30 pm, Carriage House, Castle in the Clouds, Rt. 171, Moultonboro, for age 21 and up, tickets/info: 476-5900, wwwcastleintheclouds.org.

March 7, High Time Celtic Trio, 7:30 pm, concert at First Congregational Church, Wolfeboro, presented by Wolfeboro Friends of Music, 569-2151 March 7, James Montgomery & Friends, 8 pm, Pitman’s Freight Room, 94 New Salem St., Laconia, 527-0043.

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March 7, Kashmir Led Zeppelin Tribute, 8 pm, Rochester Opera House, 31 Wakefield St., Rochester, tickets/info: 335-1992, www.rochesteroperahouse.com.

March 7, Maple Syrup, 11 am-noon, learn about maple trees, sap collection and more, Young Farmer’s Club for ages 4-6, Remick Museum, Tamworth, pre-register: 323-7591.

March 7, Snowshoe Yoga, 10 am-noon, for adults, Prescott Farm Environmental Education Center, White Oaks Rd., Laconia, info/register: 366-5695.

March 7, Soldering with Joy Raskin, 10:30 am-4:30 pm, League of NH Craftsmen, 279 Daniel Webster Highway, Meredith, register/sign up: 279-7920.

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March 8, Binos and Bird Feeders: Winter Backyard Birds, 10 am-noon, Squam Lakes Natural Science Center, Holderness, 968-7194, www.nhnature.org.

March 8, Hiroya Tsukamoto in concert, 7:30 pm, Franklin Opera House, Central St., Franklin, tickets/info: 934-1901.

March 8, Intro to Modern Calligraphy, 11:30 am-1:30 pm, learn calligraphy with Sip & Script, Vulgar Brewing Co., 378 Central St., Franklin, hello@sipandscript.com.

March 8, Jason Anick Acoustic Trio in Concert, 3 pm, Taylor Community Woodside Building, Union Ave., Laconia, free, 524-5600.

March 8, Tom Wilson Photography, Winter Lecture Series presented by Sandwich Home Industries at Doris Benz Community Center, Heard Rd., Center Sandwich, info: 284-6831, sandwichcraftgallery@gmail.com.

March 8, Wild Winter Walk: Guided Tour of the Live Animal Exhibit Trail, 1-3 pm, Squam Lakes Natural Science Center, Holderness, 968-7194, www.nhnature.org.

March 9, Books Sandwiched In, noon, book review, bring your own lunch, beverage and dessert provided, Mama’s Last Hug by Frans deWall will be reviewed by Maggie Porter, at Samuel Wentworth Library, 35 Main St., Center Sandwich, 284-6665.

March 9, Full Moon Snowshoe, 6-8 pm, for adults, Prescott Farm Environmental Education Center, White Oaks Rd., Laconia, info/register: 366-5695.

March 9, Maple Syrup DIY Workshop final day to register for March 14 program, for ages 16 and up, Remick Museum, Tamworth, 323-7591.

March 9, Monday Blues with the Ken Clark Organ Trio, 6:30 pm, Taylor Community Woodside Building, Union Ave., Laconia, free, 524-5600.

March 10, Aging Workshop with Dr. Khanh Lai, 6:30 pm, Taylor Community, Woodside Building, off Union Ave., Laconia, free, public welcome, info: 524-5600, www. taylorcommunity.org.

March 10, Paul Luff performs, 7 pm, Patrick’s Pub, 18 Weirs Rd., Gilford, 293-0841, www. patrickspub.com.

March 11, CBD American Shaman Miguel Nieves presentation, 6:30 pm, Taylor Community, Woodside Building, off Union Ave., Laconia, free, public welcome, info: 5245600, www.taylorcommunity.org.

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March 11, Cody James performs, 7 pm, Patrick’s Pub, 18 Weirs Rd., Gilford, 293-0841, www.patrickspub.com.

March 11, The Islands of Squam Lake, talk by author/paddler Ron Guilmette, 7-8 pm, free, Squam Lakes Assoc., Rt. 3, Holderness, info: 968-7336.

March 11, NH on Skis, talk about the history of skiing in NH, 10:30 am, Golden View Health Care Center, 19 NH Rt. 104, Meredith, 677-4194.

March 11, Wild Horse Mesa, Western silent movie, 6:30 pm, Flying Monkey Moviehouse and Performance Center, 39 S. Main St., Plymouth, 536-2551, www.flyingmonkeynh.com.

March 13, International Dinner, doors open 5:30 pm, Cycling Across France talk by Leonard and Diana Witt, share a delicious dinner, Benz Community Center, Heard Rd., Center Sandwich, reserve: 284-7211, benzcommunitycenter@gmail.com.

March 13, Peter Lawlor performs, Corner House Restaurant and Bar, Center Sandwich, reservations: 284-6219, or email: info@cornerhouseinn.com.

March 2020 | THE LAKER | Page 17

What’s UP

your guide to what’s happening in NH’s Lakes Region...

March 14, Acrylic Still Life Painting with Ann Xavier, 10 am-3 pm, League of NH Craftsmen, 279 Daniel Webster Highway, Meredith, register/sign up: 279-7920.

March 14, Maple Syrup DIY Workshop, for ages 16 and up, Remick Museum, Tamworth, 323-7591.

March 14, Snowshoe Yoga, 10 am-noon, for adults, Prescott Farm Environmental Education Center, White Oaks Rd., Laconia, info/register: 366-5695.

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March 14, Tap Into Maple for Families, 10 and 11 am, noon, 1 and 2 pm, for adults, Prescott Farm Environmental Education Center, White Oaks Rd., Laconia, info/register: 3665695. (Also March 21 and 28) March 14, WOW: Here Today- Gone Tomorrow? NH Fish & Game Wildlife Stewards - 1 to 2:30 pm. Adults and children are invited to the Wonders of Wildlife (WOW) Program from NH Fish and Game for a look at NH endangered animals. Prescott Farm, White Oaks Rd., Laconia, info: prescottfarm.org, ahession@prescottfarm.org, calling 366-5695.

March 14, Traditional Irish Dinner, 6 pm, Gilford Community Church, Potter Hill Rd., Gilford, tickets/info: email eloise@metrocast.net or by call 986-6723.

March 15, Fused Glass Landscape with Lynn Haust, 12:30-4:30 pm, League of NH Craftsmen, 279 Daniel Webster Highway, Meredith, register/sign up: 279-7920.

March 15, Picture This: Nature Photography Workshop, 2-4 pm, Squam Lakes Assoc., Rt. 3, Holderness, info: 968-7336.

March 15, Wild Winter Walk: Guided Tour of the Live Animal Exhibit Trail, 10 amnoon, Squam Lakes Natural Science Center, Holderness, 968-7194, www.nhnature.org.

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March 17, New Hampton Historic Society: New England Lighthouses & the People Who Kept Them, 7-8 pm, Gordon-Nash Library, 69 Main St., New Hampton, 744-8061.

March 17, The O’Brien Clan, 4 pm, Patrick’s Pub, 18 Weirs Rd., Gilford, 293-0841, www. patrickspub.com.

March 17, St. Patrick’s Night Bash, 8 pm, The Big House, Lakeside Ave., Weirs Beach, info: 366-9100, www.towerhilltavern.com.

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March 18, Mt. Washington Snowcoach, bus leaves Wakefield Rec. at 8 am, stop in N. Conway on way home to shop, eat, Wakefield Parks and Recreation, 522-9977.

March 19, Votes for Women: The History of the Suffrage Movement, 7-8 pm, Minot Sleeper Library, 35 Pleasant St., Bristol, info: 744-3352.

March 19-22, 25th Annual Putnam County Spelling Bee, a Footlight Theatre Production, Franklin Opera House, Central St., Franklin, tickets/info: 934-1901.

March 20, Classic Stones Live – Rolling Stones Tribute, 8 pm, Rochester Opera House, 31 Wakefield St., Rochester, tickets/info: 335-1992, www.rochesteroperahouse.com.

March 20, Father Daughter Fairytale Ball, 6-8 pm, Paul School, Wakefield, $25.00 per couple, $5.00 each additional daughter, girls dress in favorite princess dress, Wakefield Parks and Recreation, tickets: 522-9977, www.wakefieldnh.myrec.com.

March 20, Mallet Brothers Band, 8 pm, Pitman’s Freight Room, 94 New Salem St., Laconia, 527-0043.

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March 20, Moultonborough Library’s 8th Annual Free Soup ’N Sweets, 11.30 am-1 pm.

Held in Meeting Room at Moultonborough Library, 4 Holland Street, Moultonborough. 4768895.

March 20, Songs of Old NH, program about old songs and stories in the state, 6 pm, Willing Workers Hall, 460 Governor Wentworth Highway, Melvin Village, 318-9393.

March 21, Katie Dobbins & Jack Polidoro perform, 7 pm, Patrick’s Pub, 18 Weirs Rd., Gilford, 293-0841, www.patrickspub.com.

March 21, Kids Can Cook with Maple Syrup, 2-3:30 pm, adults with kids age 7-16 learn to cook with maple syrup, Prescott Farm Environmental Education Center, White Oaks Rd., Laconia, info/register: 366-5695.

March 21, Maple Sugar Day at Burleigh Hill Farm, 10 am-noon, free, sugar demos and tasting, short guided hike to the sugar bush, info/location: Squam Lakes Assoc., Holderness, info/register: 968-7336, www.squamlakes.org.

March 21, NH Maple Weekend Open House and Demonstration, 11 am-3 pm, watch historic method of producing maple syrup, maple treats, tour the farm, Remick Museum, Tamworth, 323-7591.

March 21, Pysanky Egg Decoration with Shannon Wallis, 9 am-12:30 pm and 1:30-5 pm, League of NH Craftsmen, 279 Daniel Webster Highway, Meredith, register/sign up: 2797920.

March 21, Tap Into Maple for Families, 10 and 11 am, noon, 1 and 2 pm, for adults, Prescott Farm Environmental Education Center, White Oaks Rd., Laconia, info/register: 3665695. (Also March 28) March 21, Winter Forts & Fires, 10 am-noon, outdoor winter games and fun, Squam Lakes Natural Science Center, Holderness, 968-7194, www.nhnature.org.

March 21 & 22, NH Maple Weekend, sap houses all over NH open for tours, samples, etc. info: www.nhmapleproducers.com.

March 22, Wild Winter Walk: Guided Tour of the Live Animal Exhibit Trail, 10 amnoon, Squam Lakes Natural Science Center, Holderness, 968-7194, www.nhnature.org.

March 23, Books Sandwiched In, noon, book review, bring your own lunch, beverage and dessert provided, The Lemon Tree by Sandy Tolnan will be reviewed by Marshall Davis, at Samuel Wentworth Library, 35 Main St., Center Sandwich, 284-6665.

March 23, Jennie Powers: The Woman Who Dares, worker for fighting cruelty to animals, 6:30 pm, Pease Public Library, 1 Russell St., Plymouth, 536-2616.

2nd Annual Kingswood Knights Football Golf Outing

Saturday, June 20th, 2020

Sponsor Opportunities: ● Field Goal Club – (Hole Sponsor-Sign) - $100 ● Touchdown Club – (Donation & Cart/Hole Sponsor) -$400 ● Golden Knight Club – (Team Sponsor, Cart/Hole Sponsor) -$600 Sponsors will have a sign with their business and business phone advertised either at a hole and/or on a cart. All sponsors will be listed with the football program. All donations are tax deductible.

Please contact us before April 1st: Kirsten Burke kirs10001@gmail.com or Paul Landry plandry@sau49.org

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Page 18 | THE LAKER March 2020

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What’s UP

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March 23, Last day to register for Remick Ramblers: Compasses & Orienteering program which takes place on March 26, 10 am-noon, Remick Museum, Tamworth, 323-7591.

March 24, Paul Luff performs, 7 pm, Patrick’s Pub, 18 Weirs Rd., Gilford, 293-0841, www.patrickspub.com.

March 26, A History of the NH Presidential Primary, 6:30 pm, Meredith Public Library, 91 Main St., Meredith, 279-4303.

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March 26, Compasses & Orienteering, 10 am-noon, learn how compasses work, group hike, Remick Country Doctor Museum & Farm, Tamworth, info/register: 323-7591, www.remickmuseum.org.

March 26, WEDCO Job & Resource Fair, 3-6 pm, Great Hall, Wolfeboro Town Hall, info: 569-4216.

March 27, Cheryl Arena Blues Band, 8 pm, Pitman’s Freight Room, 94 New Salem St., Laconia, 527-0043.

March 27 & April 3, 17 and 24, Still Life Oil Painting with Ann Xavier, 5:30-7:30 pm, League of NH Craftsmen, 279 Daniel Webster Highway, Meredith, register/sign up: 279-7920.

March 28, Farm to Table Cooking: Maple Syrup at Every Meal, 2-3:30 pm, adult cooking workshop, learn how to cook with maple syrup, Prescott Farm Environmental Education Center, White Oaks Rd., Laconia, info/register: 366-5695.

March 28, Glass Suncatcher with Lynn Haust, 10:30 am-12:30 pm, League of NH Craftsmen, 279 Daniel Webster Highway, Meredith, register/sign up: 279-7920. (Also April 15) March 28, Lakes Region Symphony Orchestra Concert with guitarist David Newsam, 7:30 pm, Inter-Lakes Community Auditorium, Rt. 25, Meredith, tickets/info: www.LRSO.org/TICKETS, or from ticket outlets Innisfree Bookshop in Meredith and Greenlaw’s Music in Laconia. Unsold tickets available at the door starting one hour before the concert.

March 28, Swing Dance with the Tall Granite Big Band, 7 pm, Pitman’s Freight Room, 94 New Salem St., Laconia, 527-0043.

March 28, Tap Into Maple for Families, 10 and 11 am, noon, 1 and 2 pm, for adults, Prescott Farm Environmental Education Center, White Oaks Rd., Laconia, info/register: 366-5695.

March 28, Wild Winter Walk: Guided Tour of the Live Animal Exhibit Trail, 10 amnoon, Squam Lakes Natural Science Center, Holderness, 968-7194, www.nhnature.org.

March 29, Acrylic Landscape Painting with Ann Xavier, 10 am-3 pm, League of NH Craftsmen, 279 Daniel Webster Highway, Meredith, register/sign up: 279-7920.

March 29, NH Miss Amazing, celebrating the strengths of girls and women with disabilities, Kingswood Arts Center, 21 McManus Rd., Wolfeboro, nh.missamazing.org.

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March 29, 30th Annual Taste of the Lakes Region, 4-6:30 pm, presented by Laconia Altrusa, many area chefs/caterers/restaurants present samples of their foods, benefits programs of Altrusa, held at Church Landing, Mill Falls at the Lake, Meredith, tickets available at Hector’s in Laconia, Hart’s Turkey Farm in Meredith, and at Caldwell Banker Residential Brokerage in Laconia and Franklin. Pre-sale tickets are $30.00; after March 21st and at the door tickets will be $35.00.

March 30, Rediscovering Mt. Washington’s Hidden Culture, 6:30 pm, talk by author Dan Szczesny, Taylor Community, Woodside Building, off Union Ave., Laconia, free, public welcome, info: 524-5600, www.taylorcommunity.org.

March 31, Paul Luff performs, 7 pm, Patrick’s Pub, 18 Weirs Rd., Gilford, 293-0841, www.patrickspub.com.

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March 31, Wives’ Tales and Science: So Many Myths and So Little Time, 6:30 pm, Dr. Michael Cross discusses and answers medical/myth questions, Taylor Community, Woodside Building, off Union Ave., Laconia, free, public welcome, info: 524-5600, www.taylorcommunity.org.

April 3, Doug Hazard performs, Corner House Restaurant and Bar, Center Sandwich, reservations: 284-6219, or email: info@cornerhouseinn.com.

April 4, Book Sale, 10 am-noon, Ossipee Public Library, 74 Main St., Center Ossipee, 539-6390.

April 4, History of Apples in New England, with gardener/apple historian John Bunker, 11 am, by Moose Mt. Regional Greenways and Branch Hill Farm, takes place at Middleton Old Town Hall, 200 Kings Highway, Middleton, free, info: 978-7125, email: mmrgnh@gmail.com.

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April 4, Hsiang Tu – Classical Pianist, 7:30 pm, First Congregational Church, Wolfeboro, presented by Wolfeboro Friends of Music, info: 569-2151.

April 4, Introduction: The Chicago Experience concert, 7:30 pm, Franklin Opera House, Central St., Franklin, tickets/info: 934-1901.

ONGOING: Adult Dungeons and Dragons, meets every other Thurs., 3:30-7:30 pm, age 18 & up, Laconia Public Library, 695 Main St., Laconia, sign up required, 524-4775.

March 2020 | THE LAKER | Page 19

What’s UP

your guide to what’s happening in NH’s Lakes Region...

We meet the nicest people by accident...

Alton Book Chat, 7-8 pm, Gilman Library, Main St., Alton, meets on 2nd Tuesday of each month, all are welcome, info: 875-2550.

Artists Group, meets Thursdays, 1-3 pm, group of mixed-media artists is welcoming and friendly to all skill levels. Sanbornton Public Library, 27 Meetinghouse Hill Rd., Sanbornton, 286-8288.

Belknap Mill, programs, exhibits and self-guided tours of the Power House, 1823 historic former textile mill, The Mill Plaza, 25 Beacon Street East, Laconia, 524-8813.

Benz Center Senior Meals, Sandwich, each Wed. at noon. Well-balanced meal. Age 60 and older, small donation requested, 284-7211, www.benzcommunitycenter.webs.com.

Cody James performs, every Wed. at 7 pm, Patrick’s Pub, 18 Weirs Rd., Gilford, 2930841, www.patrickspub.com.

Contra Dance, beginner lesson at 7:30 pm, dance starts at 8 pm, Old Town Hall, Rt. 140, Gilmanton, second Sat. of each month, $8 admission, https://www.facebook.com/ groups/.

FIKA, every Saturday from noon to 1 pm, experience the custom of FIKA, with a complimentary slice of Scandinavian Almond Cake, Betty Schneider’s Scandinavian Baking, Rt. 113 East, 12 Deer Hill Road, Chocorua, 323-2021.

First Friday Food, Fun & Flicks, 5-7 pm, takes place Sept. to June, pizza and movie, plus a craft/game, Effingham Library, 30 Town House Rd., Effingham, 539-1537.

Headlines Portrait Group, 10 am, meets Fridays, for artists of all levels, meets at Woodside Building Taylor Community, Union Ave., Laconia, portrait drawing, small fee, info: lyn@metrocast.net.

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Hooks and Needles, knitting and crocheting group, 9:30-11 am, Meredith Community Center, One Circle Drive, Meredith, 279-4538.

In the Round, 8:45 am, thought-provoking discussion, Benz Center Sunday mornings, Sandwich, all are welcome to discuss wide range of topics, 284-7532.

Irish Music Session, 7 pm, weekly on Fridays, Kathleen’s Cottage, 90 Lake St., Bristol, 744-6336.

Jazz in the Lounge, Saturday nights, Purple Pit Coffee Lounge, downtown Bristol, www.thepurplepit.com/live-music for schedule.

Karaoke, 7 pm, Wednesdays, Hart’s Turkey Farm Restaurant, DW Highway, Meredith, in the tavern, 279-6212.

Knit Wits, meets Mondays, 10 am-noon, Gafney Library, 14 High St., Sanbornville, 522-3401, www.gafneylibrary.org. Bring knitting, crochet projects.

Lakes Region Fiber Artists and Crafters, Wednesdays, 10 am-noon, drop-in fiber arts group, work on rug hooking, needlecrafts, knitting, etc., Gilford Public Library, 31 Potter Hill Rd., Gilford, 524-6042.

Lakes Region Genealogy Interest Group, meets monthly in Wolfeboro; call for time/ location/info: 569-2428.

Lunch Box to Paint Box, noon-1 pm, first Wed. of each month, bring your own lunch and watch an art painting demo by artist in residence Larry Frates, Belknap Mill, 25 Beacon St. East, Laconia, free, 524-8813.

Masonic Breakfast, first Sun. of each month, 7-11:30 am, 35 Trotting Track Road, Wolfeboro. Fresh fruit, omelets made to order, scrambled eggs, hash browns, cereal, etc.

Old-Time Country, Bluegrass, Gospel Music Jam Session, Tuesdays, year-round, 6:30-9:30 pm, Historic Old White Church, Rt. 109A, Tuftonboro, 569-3861.

Open Mic Night, 7 pm, every Tues., Patrick’s Pub & Eatery, 18 Weirs Rd., Gilford, 2930841, www.patrickspub.com.

Prescott Farm Environmental Education Center, dawn-dusk, 928 White Oaks Rd., Laconia. Historic farm with 160 acres offers 3 miles of hiking trails, bird and wildlife viewing plus barn. Events and programs throughout the year. Call 366-5695, www. prescottfarm.org.

Remick Country Doctor Museum & Farm, Tamworth, daily tours and chores, visit the gardens, see the farm animals, tours of the buildings, special events, 323-7591, www. remickmuseum.org.

Saturday Writer’s Group, 10 am-noon, join fellow aspiring writers and meet authors for informal weekly roundtable, Tuftonboro Library, 221 Middle Rd, Center Tuftonboro, www.tuftonborolibrary.org., 569-4256.

Tamworth Farmer’s Indoor Market, Saturdays, through April, every other Sat. at Tamworth Town House, info: www.tamworthfarmersmarket.org.

Trivia Every Monday, 7 pm, Patrick’s Pub, 18 Weirs Rd., Gilford, 293-0841, www. patrickspub.com.

Trivia Night, 7 pm, Thursdays, Hart’s Turkey Farm Restaurant, DW Highway, Meredith, in the tavern, 279-6212.

Wolfeboro AL-ANON Family Group, 8 pm, meets weekly on Mondays, First Congregational Church, in library on second floor of the church, 115 S. Main St., Wolfeboro.

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Page 20 | THE LAKER March 2020

Birds and Fishing and Winter Walks at Science Center in March Enjoy the outdoors and nature in March at the Squam Lakes Natural Science Center in Holderness, NH. Programs are many and geared toward every member of the family.

Binos and Bird Feeders: Winter Backyard Birds will take place on Sunday, March 8 from 10 am to noon.

The Science Center holds a winter backyard bird program for adults and families with children age 5 and up. What birds overwinter in New Hampshire? How do they survive?

Gather around the Science Center’s bird feeders and learn to identify backyard birds. Participants can even try letting the birds eat out of their hands! You will learn about bird feeding basics, how to make a bird feeder from natural or recycled materials to take home, and go on a walk to identify birds in the field and forest using binoculars, and finish up by meeting a bird some may consider an uninvited guest at bird feeders. Binoculars and snowshoes will be provided or bring your own. Dress to be outside with insulated snow boots and warm layers.

Wild Winter Walk: Guided Tour of the Live Animal Exhibit Trail is scheduled for Sunday, March 8, from 1 to 3 pm and March 15, 22 and 28 from 10 am to noon. The winter program for adults and families with children age 6 and up will teach about the animals who live at the Science Center during the winter. Most of them stay in the same place, just as they would in the wild.

A staff naturalist will lead a guided

walk on the live animal exhibit trail to see the animal ambassadors dressed in their winter coats and discuss how these animals are well adapted for winter in NH. If needed, snowshoes are available at no extra cost or participants can bring their own. Children must be accompanied by an adult. Dress to be outdoors with insulated snow boots, hats, gloves, and warm layers.

The popular Science Pub: Community Conversations on Climate Change – Trends in Tick Populations Due to Climate Change will be offered on Tuesday, March 10 from 6 to 8 pm. Squam Lakes Natural Science Center, Squam Lakes Association, and Squam Lakes Conservation Society invite the public to gather in the lounge at Walter’s Basin Restaurant in Holderness for an engaging evening discussing climate change. Bring your questions and plan to contribute to a community conversation on “Trends in Tick Populations Due to Climate Change” by Kaitlyn Morse of Bebop Labs. There is no charge to attend.

Order and pay for food and drinks individually. Seating is lounge style.

(For dining with traditional seating, arrive early to eat in the dining room prior to the 6:30 pm presentation start time in the lounge.) Advance registration requested.

Ice Fishing: Trout will take place on Saturday, March 14 from 7 to 10:30 am. The Science Center holds an introduction to ice fishing for trout geared for adults and families with

children age 9 and up. Beneath the snow and ice is a wondrous world of peril: oxygen starts to deplete, food is scarce, and the water temperature is barely above 37 degrees F. Join a Science Center naturalist in search of fish that remain active under these conditions.

Try to entice fish to the end of a line using lures and jigging techniques that mimic their natural food. Learn about fish adaptations by observing fish colors, fins, and mouthparts. All fishing instruction and equipment are provided at no extra cost. Children must be accompanied by an adult; age 16 and up must have a current New Hampshire fishing license. Wear insulated snow boots with non-cotton socks and dress in many layers of clothing, including non-cotton insulating base layers, a wind-proof outer layer, sunscreen, sunglasses, hat, and gloves. Bring an extra pair of gloves, snacks, a thermos with a hot beverage, and a camp chair.

Fishing licenses may be purchased through New Hampshire Fish & Game, which helps conservation efforts in NH. Have fun in the winter weather at Winter Forts and Fires on Saturday, March 21 from 10 am to noon. The Science Center offers a fun winter program for adults and families with children age 4 and up. Participants will build forts, play games, and then warm up around a fire with cocoa and toasted marshmallows. The group moves inside to meet a live animal ambassador with special adaptations

Winter Fort toasting marshmallows .for winter survival. Dress to be outside with insulated snow boots and warm layers. Bring an extra pair of gloves; if needed, snowshoes are available at no extra cost or participants may bring their own.

The Squam Lakes Natural Science Center is located on Rt. 113 in Holderness, NH. To pre-register for programs or for information, call 603968-7194 or visit www.nhnature.org.

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March 2020 | THE LAKER | Page 21

March Programs at Taylor Community Stop by the Taylor Community’s Woodside Building in Laconia, NH for a variety of programs offering music, history and more. Programs are free and the public is invited to attend.

Jason Anick Trio Concert Taylor Community’s 2020 Concert Series, sponsored by Bank of New Hampshire, continues Sunday, March 8 at 3 pm with the Jason Anick Trio. Fiddle, guitar and bass – it’s a combination as old as the hills. But follow Jason Anick, Max O’Rourke and Greg Loughman into those hills and you’ll find yourself taking unexpected turns and discovering vistas you never knew were out there.

The trio makes a new brand of acoustic music – traditional instrumentation spinning ear-catching melodies, channeling the wit and spontaneity of three irrepressible musical storytellers.

Aging Workshop Presentation Growing old is an evitable part of life. Because aging is a gradual process, it often becomes an inactive thought until an unexpected decline or loss occurs. Aging becomes an active thought when it is necessary, and such unexpectedness is often accompanied by shock and unnecessary stress.

Gerontologist Dr. Khanh Lai will present an interactive discussion on the common losses associated with aging, and give suggestions on ways to adapt and cope with aging declines. This free, public event will be held Tuesday, March 10 at 6:30 pm.

Miguel Nieves Presents CBD American Shaman CBD American Shaman is dedicated to bringing wellness to the world through ultra-concentrated terpene rich CBD oil derived from all natural, high quality industrial hemp. Legal in all 50 states, 100% organic and gluten-free, non-GMO hemp has no heavy metals or insecticides, and is batch tested

Civil War soldiers. using Ultra Performance Convergence Chromatography. Stop by for a free, public informational lecture by Miguel Nieves, on Wednesday, March 11 at 6:30 pm. Come and get many of your questions about CBD answered.

The Every Day Life of the Civil War Soldier The everyday life of the Civil War soldier often isn’t known or discussed.

Yet, thousands of New Hampshire men volunteered to fight in a war against their fellow Americans, many dying or becoming seriously wounded during four bloody years of warfare. Through lecture and discussion, educator Warren Sommers will help gain an understanding of the daily trials and tribulations of the Civil War soldier.

Looking at this conflict through the eyes of the soldiers – both North and South – provides an opportunity to learn more about the events that

divided our nation from 1861 to 1865.

This free, public event will be held on Monday, March 23 at 6:30 pm.

Rediscovering Mt. Washington’s Hidden Culture Over the course of one calendar year, journalist Dan Szczesny explored the history and mystique of New England’s tallest mountain. However, Mount Washington is more than just a 6,288foot rock pile; the mountain is the cultural soul of climbers, hikers, and

tourists from around the world looking to test their mettle against some of the most extreme conditions in return for a chance to be inspired by some of the most intense natural beauty.

From being on the team of a 97-yearold marathon runner, to dressing as Walt Whitman and reading poetry up the mountain, to spending a week in winter cooking for the scientists at the Observatory, the mountain became Szczesny’s muse. On Monday, March 30 at 6:30 pm, Szczesny will turn a veteran journalist’s eye toward exploring Mount Washington’s place in the collective consciousness of the country. This free event is open to the public.

Wives’ Tales and Science with Dr. Michael Cross Old Wives’ Tales and Science: So Many Myths and So Little Time will be presented by Dr. Michael Cross and answers such questions as: Is it dangerous to hold your sneeze?; Does cracking the knuckles cause arthritis?; Do carrots really help with vision?; Can you swim immediately after eating?

Join Dr. Cross for a free, public event on Tuesday, March 31 at 6:30 pm.

The Taylor Community, located off Union Avenue in Laconia, is the premiere not-for-profit Continuing Care Retirement Community in the Lakes Region. Keep up with events on Facebook. For more information, visit www.taylorcommunity.org, or call 603-524-5600.

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Page 22 | THE LAKER March 2020

Maple Syrup…and more at Squam Lakes Association Do you have a touch of cabin fever as winter continues? Head to the Squam Lakes Association in Holderness to beat the winter doldrums with some interesting events.

The Squam Speaker Series is held once a month on Wednesday evenings at the Squam Lakes Association. This month’s talk will be on Wednesday, March 11 from 7 to 8 pm and will feature Ron Guilmette, discussing his recent book, The Islands of Squam Lake.

Books will be available to purchase and Ron will gladly sign them.

Based upon the success of his 2014 book, The Islands of Winnipesaukee, Guilmette began a kayak adventure to visit all 30-plus islands located on Squam, documenting his journey with stunning photographs of unique locations around the lake, plus dozens of aerial images taken from a helicopter and with the use of a drone.

The Islands of Squam Lake captures the wonderful flora and fauna native throughout the islands…a testament to the natural serenity that

can be found when quietly paddling around its waters.

If you love photography, Picture This: Nature Photography Workshop offers a laidback opportunity to try your hand at nature photography

to explore the trails and practice your nature photography skills.

This program is open to anyone with a camera, and a desire to get outside and practice photography in the great outdoors. Participants should come prepared with weather appropriate attire, and an artistic mindset to explore the variety of trails CRMF offers.

Maple syrup time at Burleigh Farm!

in NH’s beautiful wintry world.

Photographers of all skill levels are welcome to join the Squam Lakes Association on Sunday, March 15 from 2 to 4 pm at Chamberlain Reynolds Memorial Forest’s (CRMF) West Entrance. With ample forest, lakeside, and swamp environments, CRMF provides a multitude of inspirational

opportunities for the artistic eye.

Bring along your camera (it doesn’t have to be fancy - the one on your phone will do!) and traverse the landscapes of CRMF, looking for scenes that draw you in when capturing them with permanence of a photo. Dress for the wintry weather, and be prepared for a relaxed and informal chance

Mark your calendar for March 21 from 10 am to noon for Maple Sugar Day at Burleigh Farm. This is a free, community event co-sponsored by the Squam Lakes Association, the Squam Lakes Conservation Society (SLCS) and the Lakes Region Conservation Trust. Please stop by for a fun morning at the farm featuring a behind-thescenes look at the sugaring process and to taste some delicious maple syrup. Children are welcome, but no dogs please. Burleigh Farm is located off Route 113 in Holderness. If you are traveling from Holderness, follow Route 113 for roughly 3 1/2 miles and take a left onto Burleigh Farm Road.

Follow Burleigh Farm Road to the end and take a left toward the sugar house.

Special thanks go to Tim and Audrey Fisher and the Burleigh Land Limited Partnership for providing the location and trail access for this event.

For information about Squam Lakes Association programs, visit www. squamlakes.org or call 603-968-7336.

The Association is located at 534 U.S. Route 3 in Holderness, NH.

March 2020 | THE LAKER | Page 23

Nature’s Splendor at Lakes Region Symphony The Lakes Region Symphony Orchestra (LRSO) is presenting a concert on Saturday, March 28 at 7:30 pm at Inter-Lakes Community Auditorium in Meredith.

The LRSO features renowned local guitarist, David Newsam, performing the enchanting Guitar Concerto in D Major by Tedesco, a lyrical work balancing solo guitar with orchestral texture. Also on the program are the Rakoczy March by Berlioz, Debussy’s famous “Prelude to the Afternoon of a Faun”, and Beethoven’s Symphony No. 6 “Pastoral”. (The Pastoral Symphony was groundbreaking because Beethoven broke with the traditional symphonic form, and as a nature lover, composed the Symphony as “more the expression of feeling than painting.” Together with music

by Debussy and Tedesco, the concert promises a nuanced visit to the pastoral countryside.)

David Newsam is a renowned guitarist, recording artist, performer, author and instructor. He is currently an associate professor at Berklee College of Music, where he has taught since 1989. David created the guitar program at the University of New Hampshire where he teaches, directs

LRSO features guitarist David Newsam performing the Tedesco Guitar Concerto, along with Beethoven’s 6th Symphony at Inter-Lakes Auditorium in Meredith on March 28 at 7:30 pm. the UNH Guitar Ensembles, and coaches jazz combos.

David performs throughout New England with many noted musicians, among them guitarists Jim Hall,

Get Ready for Soup ’n Sweets Warm up with soup at the Friends of the Moultonborough Library’s 8th Annual Soup ’n Sweets event on Friday, March 20 from 11.30 am to 1 pm at the Moultonborough Library, located at 4 Holland Street in Moultonborough.

As always, this fun (and tasty!) event is free and is the Friends of the Moultonborough Library’s way of saying thank-you to library patrons, the extended library community and local friends.

Come hungry, because a savory lunch

buffet will be offered and will include a variety of soups, chili, chowders and stews, followed by a tempting buffet of homemade sweets and desserts, all prepared by the Friends of the Library, library staff and Trustees of the library.

Beverages will be included as well.

This latewinter event is a wonderful way to celebrate the many neighbors and friends who help support the Library throughout the year. No reservations or tickets are required.

Bucky Pizzarelli and Howard Alden, pianists Dave McKenna and James Williams, drummers Ed Shaugnessy, Louis Bellson, Bob Moses and Alan Dawson, and jazz legends Clark Terry,

Phil Wilson, Joe Williams, and Milt Jackson.

David’s theater experience includes performances with Jack Jones, Mitzi Gaynor, Dianne Carroll, The Fifth Dimension, The Shirrelles, and Carol Channing.

The March 28 concert is the third in LRSO’s 2019-2020 season. Reserve the dates for the final dual-performance POPS concert on May 16 and May 17, “Broadway Then and Now” featuring singer, dancer, and actress Ashley Whalley. Full concert details are at www.LRSO.org.

Tickets are $20.00 for adults and $10.00 for college-age and under students (no children under age 5 please). Tickets are available at www.

LRSO.org/TICKETS, or from ticket outlets Innisfree Bookshop in Meredith and Greenlaw’s Music in Laconia.

Any unsold tickets will be available at the door starting one hour before the concert.

The LRSO greatly appreciates the support of its concert sponsor the Robert T. Smith Family Trust. Bob’s love of the LRSO and his generous support is a big part of what makes the LRSO, a community orchestra, possible.

Orchardist John Bunker to Offer ‘A History of Apples in New England’ Moose Mountains Regional Greenways (MMRG) and Branch Hill Farm/Carl Siemon Family Charitable Trust (BHF/CSFCT) will present orchardist, gardener and apple historian, John Bunker, for a presentation about the history of apples in New England. The workshop will take place at 11 am on Saturday, April 4 at the Middleton Old Town Hall at 200 Kings Highway in Middleton, NH. In the early 1980’s, John Bunker started the mail-order nursery Fedco Trees, a division of the cooperative, Fedco Seeds. In 2012, he founded the Maine Heritage Orchard in Unity, Maine.

His recent book, Apples and the Art of Detection recounts his 40 years of tracking down, identifying and preserving rare apples.

Branch Hill Farm Executive Director Jared Kane is thrilled at Bunker’s planned visit, saying, “John is the pre-eminent expert on heritage apples and we are so

privileged to have him come speak to us!”

From the 17th to the early 20th century, thousands of varieties of heirloom apples (malus domestica) dominated the New England landscape, yet today only a handful are found in grocery aisles.

Bunker will address what has become of this historic wealth of varieties and what made them so special. He’ll give examples of lesser-known apples, such as Nodhead, Milden, and Granite Beauty and what they have in common. Anyone interested in apples and pears, agricultural history, New England history, cider, or simply curious about the old tree in their yard is encouraged to attend and bring questions.

The workshop is free and open to the public. Pre-registration is helpful, but not required. For more information or directions or to register, contact MMRG Education Coordinator Kari Lygren at 603-9787125 or email mmrgnh@gmail.com.

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Page 24 | THE LAKER March 2020

Moultonborough An historic and remarkable property with nearly 90 acres consists of three lots of record. The first is the Kona boathouse, a residence with living quarters with 4BR. The second lot is the Kona beach with 20 boat slips. The third is the Mansion with guest rooms, dining room and convention area. $6,995,000

Moultonborough

Alton

Wolfeboro

This estate is unlike any other on Lake Winnipesaukee. An 8.6-acre, level lot has 584 ft of sandy beach, sweeping lawns, tennis court, gazebo, six-stall barn, one-bedroom caretaker’s cottage, pastures, pond…and stately 7600 square foot home surrounded by lush lawns, mature trees and perennial gardens. $5,995,000

Drive through gates to this striking estate home with over 360’ Winnipesaukee waterfront and a beautiful, natural sandy beach. With over 4 acres of privacy the home includes nearly 12,000 sq. ft. of luxury living and an enormous three-story barn for storing cars and boats. $3,995,000

This Wolfeboro estate property has a prized level lot, a sandy beach, large open boathouse, deep water docking and a safe sandy swimming area in desirable Delings Cove. The home is stunning with walls of glass, large decks, soaring ceilings and three fireplaces. $3,289,000

Meredith - Sited on a wonderful point of land with beautiful vistas and a sweeping waterfront. Tastefully updated and appealing home. Soaring ceilings, multiple fireplaces, oversized kitchen and first floor master suite provide easy single-level living. Covered U-shaped dock completes this impressive package. $2,895,000

Gilford - Classy is the only way to describe this Lake Winnipesaukee home in a sought-after Governor’s Island location. It has been beautifully modified, enlarged and updated. On a level lot, this lovely waterfront home had a major addition and renovation in 2007. It’s a BEAUTY! $2,695,000

Moultonborough - At the end of a private road on a sweeping point of land sits this stunning home that was designed and constructed with only the finest materials.

Impressive woodwork, quality and details. Picturesque views, sandy beach, docks, 374’ Lake Winnipesaukee WF. 3 additional lots included. $2,695,000

Center Barnstead - Surrounded by lush lawns, perennial gardens, rolling meadows and picturesque pastoral views, this beautifully maintained and fabulously restored Cape style antique home is warm and inviting. With farms nearby, it is a perfect location for a serious equestrian. $795,000

Gilford - This newly finished home is impressive. The home is wired for a generator, has multi zone central air and heat, beautiful views, huge deck, open concept living and high end finishes. It is just minutes from Gunstock which has year-round activities. It’s new. It’s spacious. $699,000

Sanbornton - This charming and beautifully maintained country Cape-style home is on a picturesque, level lot with an additional 1 acre lot across the street. New furnace, central AC, new windows, updated kitchen. The setting is pastoral and peaceful. It is a wonderful home in a quiet yet convenient location. $359,000

Susan Bradley & Stacey Atherton Susan Bradley

Stacey Atherton

Realtor®, CRS, ABR, GRI, ePro Direct: 603-524-2255 ext. 2810 Cell: 603-493-2873 susanbradley@metrocast.net

Realtor ® Direct: 603-581-2898 Cell: 603-520-1578 stacey.atherton@nemoves.com

348 Court Street, Laconia, NH 03246 • www.SueBradley.com