Laker_May_10_21

May 10, 2021 | THE LAKER | Page 1

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

FREE

May 10 • Vol 38 • No 6

Inside This Issue... Find More NH History Page 3

Healthy Diet | Page 9

What’s Up | Pages 14-16

‘Cue the Grill | Page 10

Page 2 | THE LAKER May 10, 2021

May 10, 2021 | THE LAKER | Page 3

Writing New Hampshire History

By Kathi Caldwell-Hopper Glenn Knoblock loves history. New Hampshire and New England history to be exact. The many books he has authored – 21 to be precise – dig into unusual and little-known aspects of life in this part of the country. The reader finishes a Knoblock book with a new awareness of such diverse topics as the history of brewing beer in New Hampshire, African-Americans in the Granite State, ship building and the sculptural beauty of cemetery headstones.

It is this willingness to explore historical topics in New Hampshire that make Glenn a successful historical writer. His latest book, “The Hidden History of Lake Winnipesaukee”, which is published by The History Press, will be available for sale later in May at bookstores and on amazon. com.

“I am from Ohio,” Glenn explains, “and I moved to New Hampshire 37 years ago. My wife, Terry, and I first lived on the seacoast and we have now been Wolfeboro residents around 17 or 18 years.” Before coming to the Granite State, Glenn earned a BA in History from Bowling Green State University.

Glenn’s father was from Connecticut, and his parents brought him to New England for trips. As his interest in history blossomed, Glenn recalls a trip to Gettysburg as impactful. “The Civil War battlefield made an impression,” he recalls. “I collected information as a kid and I kept files about historical things.”

New England held a fascination for Glenn, because it is where the earliest beginnings of the country happened.

He explains that this part of the United States has “an old-time feel, and a lot of the history is still with us.”

In his free time, Glenn loves to research historical topics, and it seems he cannot help himself from writing about the early years, and the people and happenings that shaped New England. He laughs as he says he lost track of how many books he has penned; he just finished two this year and is working on another presently.

With titles ranging from “Cemeteries Around Lake Winnipesaukee”, “Strong and Brave Fellows” (about New Hampshire’s Black soldiers and sailors during the American Revolution), “The American Clipper Ship”, “Historic

Glenn Knoblock Iron and Steel Bridges in Maine, New Hampshire and Vermont” to “Brewing in New Hampshire” to name a few of Glenn’s books, the author has a knack for finding unusual things we have wondered about…or never knew existed.

Glenn’s specialties are “transportation, architecture and African-American history.” One could assume few African-Americans lived in New Hampshire, but that assumption would actually be incorrect, according to Glenn. He speaks of a Black man (a freed slave) who moved to Ossipee, New Hampshire after the Civil War and established a family there. While the upper class of society at that time would probably not have crossed color lines to marry, less wealthy country folks did so now and then. If a Black man was of good character and a hard worker, he would be an acceptable match for the daughter of a local farmer. Such

facts as this are the hidden history few people today know of and the things that fascinate the reader. Indeed, Glenn has a vast knowledge of the AfricanAmericans that once settled in New Hampshire; he has served as the main military contributor to Harvard and Oxford University’s landmark AfricanAmerican Biography Project.

Glenn’s soon to be released “Hidden History” book is full of such stories,

with chapters on a variety of topics from The True Story of America’s Oldest Summer Resort (Wolfeboro), The Indian Grave by the Lake, The End of the World in Gilford, College Sports Got Their Start in Center Harbor, The Great Wall of Sandwich, and the origins of the M/S Mount Washington for example. You probably know little of these stories, whether you live in the Lakes Region or just vacation in the area.

“I like sports, and I was unaware that college sports got its start in the Lakes Region,” Glenn says. He discovers such interesting and littleknown information during his research and reading about New England/New Hampshire history.

Further, Glenn has an ability to paint a vivid picture with words of life so long ago, such as when Governor John Wentworth chose the Wolfeboro area – and Lake Wentworth specifically – for his summer residence. The Governor’s summer home was on the lake shore and for its time, it was a sizeable property.

Such a place needed furniture, but at the time, in the 1700s, the area was remote and roads were crude at best. Glenn describes how the Governor had his summer home furniture portaged to the site, and how massively difficult such a moving expedition would have been.

Glenn explains, “While the Governor travelled by road, his belongings came by boat from Lake Winnipesaukee and what is now Back Bay, then they were portaged at Wolfeboro Falls to the Smith River, passing right by where the Wright Museum and The Laker’s offices are located today.

“I suggest if you visit the Governor Wentworth site (on Rt. 109 in Wolfeboro) you bring the Hidden History book with you for context. It is • History Continued on page 4

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Page 4 | THE LAKER May 10, 2021 • History Continued from page 3 good to keep the book in your car for a road trip.”

Glenn is quite satisfied with the finished book, and says, “I hit all the areas and topics I wanted. The book is meant for the general reader.” (You do not have to have a deep knowledge of the state’s history, but rather just a curiosity about the area and how history happened in the Lakes Region.)

The book, according to Glenn, looks at the Lakes Region’s proud history as well as some uncomfortable history, in particular a chapter on the Laconia State School. The Good Intentions Gone Awry chapter focuses on this topic and how the State School once existed

and housed those with handicaps and mental challenges.

While others could be daunted by the task of writing a book such as “Hidden History” with 20 chapters, it is an enjoyable pastime for Glenn.

“Writing a book is easy for me,” he explains. “I love to research and before I begin, I ask myself if I think others will care about it. You have to gather facts and filter out some information.

I know that some writers never get published because they worry too much about not missing things. But I enjoy researching and writing and I don’t factor in the time it takes. I have a passion for history and I want to share the information I discover with readers.

I’m a big believer in historians sharing information.”

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G l e n n ’ s research and writing are certainly time consuming and require travel, as well as reading and taking notes.

“My book ‘Historic Meetinghouses and Churches of New Hampshire’ has 400 photos.

I visited each meetinghouse as well as going through town histories and records.”

Clearly, this is enjoyable for Glenn, and if he likes the topic he is looking at and researching, it is a pleasure vs. work.

Another Glenn Knoblock book to come out soon will be titled “New England Shipbuilding”, and will include information on New Hampshire vessels, including the M/S Mount Washington. Another book on New Hampshire Civil War era gravestones and monuments also will be out in the near future.

“And my wife and I just did a children’s book on a Black American Revolutionary War soldier from New Hampshire,” he adds.

If this seems like an exhaustive amount of writing, Glenn explains the Covid pandemic has slowed down his talks for the NH Humanities Council, and left him more time to research and

write books.

He has been a historic presenter with the Humanities Council on such topics as AfricanAmerican S o l d i e r s and Sailors, B r e w i n g , C o v e r e d B r i d g e s , Gravestones in New Hampshire, and Weathervanes.

G l e n n emphasizes he could not have accomplished so much without the support of his wife, Terry. He values her input and has done so for the 40 years they have been married.

“She accompanies me when I travel the state for research,” he says.

Clearly, Glenn loves history and sharing the hidden facts and unusual topics that happened in New Hampshire long ago.

When the “Hidden History of Lake Winnipesaukee” is on bookstore shelves later in May, be prepared for some rousing stories of the people and happenings in the Lakes Region you might never have known existed. The book will be available at Country Bookseller and Walgreens in Wolfeboro, as well as online.

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May 10, 2021 | THE LAKER | Page 5

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Page 6 | THE LAKER May 10, 2021

Maxfield Real Estate Sponsors Half Off Admission Day at the Wright Museum A generous financial contribution from Maxfield Real Estate has enabled the Wright Museum in Wolfeboro to offer Half Off Admission Day on Monday, May 17.

“We are so thankful for the continued support of Maxfield Real Estate, as we are striving to provide as much access as possible to our museum and rotating exhibits,” said Mie Culver, Wright Museum executive director.

Half Off Admission Day follows similarly themed events sponsored

by Maxfield Real Estate in past

years, a commitment that reflects the agency’s very beginnings.

“Henry S. Maxfield, Sr. served on the field of battle and was a prisoner of war,” said Randy Parker of Maxfield Real Estate. “When he returned home after the war, he established a very successful real estate company.”

Sponsorship of the Wright Museum is part of Maxfield Real Estate’s “We Care” program, which was established in 1999 as a way to give back to the community. Since its inception, the program has raised more than $1,200,000 for local

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charities.

“It has certainly been a success and beneficial to many in Wolfeboro,” said Parker, who purchased Maxfield Real Estate with son, Jon, in 2019 after beginning his career under Henry’s son, Chip. “We are pleased to continue our support of the Wright Museum, which provides a unique glimpse into a very important part of American history.”

Culver added, “We look forward to a wonderful day for people of all ages - and because our space is

so large, visitors can rest assured they can enjoy and socially distance themselves.”

The region’s leading resource for educators and learners of all ages on World War II, the Wright Museum features more than 14,000 items in its collection that are representative of both the Homefront and battlefield.

For more information about the Wright Museum, which is located at 77 Center St. in Wolfeboro, including special events, visit wrightmuseum.org.

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The outdoor events feature a variety of craftspeople selling their wares.

On May 22 and 23, the Lakes Region Spring Craft Fair (held outside) will happen at the Tanger Outlets at 120 Laconia Road in Tilton. The hours for the fair will be Saturday, May 22 from 10 am to 5 pm and Sunday, May 23 from 10 am to 4 pm. With 100 fabulous exhibitors, you are sure to find something you just have to have! The Outlet Mall area is reached by taking

I-93’s Exit 20. The fair will be held rain or shine under canopies. Friendly, leashed pets are welcome.

In the White Mountain area, on May 29 and 30, the Memorial Day Weekend Craft Fair will be held at Schouler Park, 1 Norcross Circle (in front of the Scenic Railroad) on Rte. 16 in North Conway from 10 am to 5 pm both days.

One-hundred talented exhibitors will be selling their creations.

For information, please call Joyce at 603-528-4014 or visit www. joycescraftshows.com.

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Learn the Art of Rug Hooking Page 8 | THE LAKER May 10, 2021

The League of New Hampshire Craftsmen - Meredith Fine Craft Gallery invites you to discover the fine craft of rug hooking with League juried artist, Pam Bartlett.

This five-week class is being held at The Woolen Pear in Loudon, NH. You can attend the class during the day (10 am-noon) or evening (6-8 pm) once a week starting on Wednesday, May 12, and ending on Wednesday, June 16, 2020. Please note that there will be NO class on June 9.

In this five-week class, you will learn the basics of rug hooking to complete the 12-in. x 12-in. project.

You can finish your project as a wall hanging, chair pad, or pillow in your choice of available colors. Pam

will teach you the proper form and techniques to accomplish the art of “pulling wool.” You will learn about the history of the craft and the different styles of rug hooking, how to design and color plan your project, and how to care for your finished product.

Materials include a hook, pattern, and various colors of wool to complete your project. The materials you will need to bring are: a small pair of scissors and a 12-in. quilting type hoop (hoop can be purchased at The Woolen Pear for $28 if necessary).

Tuition is $155.00 per student with no additional materials fee.

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Brookside Mall, 563 Route 106 in Loudon, NH 03307. Space is limited and pre-registration is required.

To register or inquire about the class, email the League at nhcraft@ metrocast.net, call 603-279-7920 visit http://meredith.nhcrafts.org/ classes/ and our Facebook page at http://www.facebook.com/nhcraft/.

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May 10, 2021 | THE LAKER | Page 9

For a Healthy Diet, Listen to Your Body

By Thomas P. Caldwell There are many ways to approach a diet, but before going all-in, it is advisable to be aware of your specific needs, according to Lisa Garcia, who describes herself as a weight and gut expert.

“When somebody works with me, I look at their medical history, I look at what’s going on with their family, I look at what their lifestyle is — not only how much they are moving but do they like to cook, do they have time to cook, what’s going on in their budget?

I’ve got people who’ve worked with me who were on food assistance programs, and I’ve got people that also have multi-million-dollar homes on the lake, so it’s finding a way to work it into your budget and into your lifestyle,” she said.

Lisa, who is a registered dietitian and nutritionist, traces her interest in food back to her great-grandmother taking Lisa out to her garden when she was four years old. “I became fascinated with food then, and the taste of food, and everything,” Lisa recalls. While she originally started on a different career path, Lisa said she “just kept coming back to food and nutrition and how what we eat affects how we feel, how so much of what is going on in our bodies. And now, we’re learning, our moods [are] also related to what we eat or don’t eat.”

After becoming a registered dietitian, Lisa opened her own practice, with specialties in gut health and helping people over 30 who were either trying to lose weight or gain weight, “or just trying to adapt to how our bodies change when we get a little bit older and life gets more complex for us.”

Today she works out of an office at the Belknap Mill in Laconia, addressing nutrition based on individual needs.

She does not advocate a particular type of diet, explaining, “I stay away from generalizations, except to say, certainly, most of us are not eating enough vegetables or not eating enough beans and legumes. If you’d want a generalization, the Mediterranean diet is a pretty good one to follow, but the inter-

Nutrition expert Lisa Garcia in her kitchen. esting thing is there is no standardized definition of what the Mediterranean diet is. What it tends to mean is more fish, less meat. Lots more vegetables, more plant-based in terms of your protein sources, so you know you’re putting in chickpeas and beans and those types of things. You’re using more olive oils and stuff rather than some of your heavier dairy-rich fats.”

Different regions of the country have access to different types of food, but all of them pretty much meet people’s needs, she said. More important for those of us in New England is the need to supplement our Vitamin D intake. “We’re actually too far north for basically October to May, even if you wanted to hang out in your bathing suit on your rooftop. We’re simply too far; the angle of the sun is simply wrong for our bodies to manufacture enough Vitamin D.” Apart from food availability, though, there is food culture, which can lead to poor eating habits. “In certain regions of the country, you’re doing much more deep fat frying, and things like that, and certainly that’s going to change what you’re experiencing, what your food environment is. And you probably have to put a little more emphasis on what you eat,” she says.

“Everybody’s got individual medical conditions that need to be factored in,” she says. “People with certain GI [gastrointestinal] conditions are not going to be able to handle a lot of some of the whole grains, etc., and we have to do a

more refined diet. Somebody else who has certain types of cholesterol and heart conditions, we might say, ‘No, no, no, no, don’t eat those things; we want you eating all this stuff.”

The approach to a diet also is important. “Diets take you from point A to point Z, and it might be completely unrealistic, given everything that’s going on in your life and what you’d like to eat,” she said. “So it’s working on those incremental lifestyle changes which make it possible for you to do this long-term. If you are looking at getting healthier and finding ways that you can do this, you make it more of a lifestyle change and something that you can still enjoy what you eat. I tell people it’s not about eliminating your favorite foods; it’s about figuring out how to fit them in.”

She gave the example of a woman who loved chocolate cake and ate a

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large piece every day. Working with her, Lisa was able to help her reduce the size and frequency of her chocolate cake intake while enjoying it more.

“One of the things I do as a registered dietitian is I teach people how to understand their body science and how to use that. If you understand how you actually taste, and what’s involved in getting that yummy feeling coming out of your brain, and you start to understand ways to use that … to bring that flavor out, and how you’re eating, and where you’re eating, and how fast you’re eating, then you can maximize your taste,” she said. “When people say, ‘I really enjoy the flavor,’ then why are you cheating yourself out of 75 percent of the flavor by eating it so fast?”

Lisa says food is wrapped up in a relationship with our lives, our experiences, and our bodies. “We’re all individuals because of so many different things because of genetics … our environment … what else is going into our bodies.” Some people make a single change and are set, while others need more time to figure out how to meet the various challenges.

“I had a lot of people that were working in one way and doing one thing and then the pandemic hit. Boy, did that change things for a lot of people, so it’s figuring out how do we deal with this new normal,” she said.

To contact Lisa Garcia, see https:// www.foodcoachforme.com/meet-lisa or call her at 603-387-2622.

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Page 10 | THE LAKER May 10, 2021

‘Cue The Grill Grilling in Summertime, 2021

By Chef Kelly Ross Today’s culinary theme is to officially break out the grill for the long haul.

There are a few chefs, like me, who grill all winter, then a larger percentage who have gotten out their grill in the last month. But that still leaves the rest of you to get that best friend to any successful barbecue out of retirement.

That glorious grill is calling your name and you should be ready to use it and abuse it for the next five-plus months at the minimum.

As much as I love writing these recipe articles for all of you, utilizing the grill makes it more fun for me as opposed to cold weather comfort foods which we focus on most of the winter. The grill is my friend and I treat it as such. Give it a good scrub to start the year, replace any parts that may be on their last legs from being abused, and above all, make sure your burners are clean and producing some great and even flames.

I generally have 2 grills: An older one with replacement parts and something fairly new. I use the same mentality with my grills as my dogs. I generally always have two dogs, but when it’s time sadly to say goodbye to my older friend, I will get a new pup and I show them all a lot of love.

Like 80% or more of us, a great

steak is a favorite meal from the grill, especially to start the year off, so the first few recipes today will be dedicated to some good old-fashioned beef.

Those who read my articles regularly know that most of the best recipes are incredibly simple and that mentality rings true with most of what we are talking today, so belly up to the grill and enjoy.

First off, I offer a great Porterhouse recipe, but much of the time, the cuts of beef can be replaced. Obviously if doing so, don’t substitute a tough inexpensive cut for a high-end cut, but for instance, the Porterhouse can easily be subbed with a NY sirloin, but not top round. This recipe is for the hungry,

Foundation problems don’t get better with time. They get better with us.

as I recommend that you go to your butcher and ask for four 2-inch-thick Porterhouse steaks. Yes, it will be pricey, but it will be worth it. If you defer to cuts that are 1-1 ½ inch thick, alter your cooking times, which I’ll address in the directions. So yes, this is for four of you and total cooking time is about a half hour. This is possibly the most memorable steak you will ever have, and considering that fact and the price, make it a great special occasion meal. This is not for the faint of heart, although it does contain a salad if that helps!

Grilled Monster Porterhouse with Brown Butter and Horseradish 4 Porterhouse steaks, 2 inches thick, 2 lbs each Kosher salt and fresh grind black pepper 1 cup unsalted butter 12 cloves garlic smashed and peeled 4 cups arugula 4 cups sliced celery, plus 1 cup celery leaves 1 cup pitted and sliced green olives

¼ cup fresh squeezed lemon juice Fresh peeled and grated horseradish root This recipe requires direct and indirect heat from the grills, or if you have 2 grills, all the better. The alternative is you can make the butter sauce in the kitchen. Have the steaks sit out at room temperature for a half hour prior to grilling. Season the steaks well with salt and pepper. Turn the grill onto high and grease the grill well. Cook the steaks for 7-8 minutes on each side. Turn off the heat on one side of the grill and move the steaks to that side and close the lid. On the hot side, put the butter and the garlic in a pan over a medium high heat. Rotate occasionally until the butter browns and starts to smell somewhat nutty, likely 8-10 minutes. Once the steaks hit 125 degrees when temped away from the bone, cut the steaks off the bone.

Cut the steaks against the grain in one inch-plus diagonal slices. Meanwhile, combine the arugula, celery and leaves, olives and lemon juice. Pile the salad over the steaks, drizzle the brown butter over them all, and then grate the horseradish over the top of that. This is so darn delicious. If you can only find steaks an inch to 1 ¼ inches, cook for 3-4 minutes on each side to start with.

Ideally, go with the big boys though.

I’m going to stay with the steak mentality for the time being. Being early into the baseball season, I want to share a great recipe that originated in the Red Sox clubhouse for the players and coaching staff. It’s a funny recipe in that it includes a couple of ballpark • ‘Cue the Grill Continued on page 11

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May 10, 2021 | THE LAKER | Page 11 • ‘Cue the Grill Continued from page 10 staples-beer and peanuts-and other than that, there is no other ingredient than the steaks, So yes, once again, simplicity rules this recipe. This is for 4 steaks, and my recommended cut for this one is NY Sirloins. This will cook up in record time, although never be afraid to whip up a batch of caramelized onions that goes so well with any steak, even more so for this one.

The Fenway Steak 16 oz of your favorite lager 1 ½ cups shelled salted peanuts 4 NY sirloins, 12-14 oz each In a blender on high speed, combine the beer and peanuts and blend until smooth. Needle the steaks to tenderize and to get the marinade inside the beef. Place the steaks in a shallow dish and pour the marinade over them and cover, refrigerate and let sit overnight.

Occasionally, flip them over. Once ready to grill, pull from refrigeration and let them sit at room temp for 4560 minutes. Get the grill turned on to medium-high and grease the grill well. Put the steaks down in a diagonal direction and cook for 3-4 minutes, rotate the steaks 90 degrees to give perfect diamond grill marks, and after another 3 minutes, flip and cook for 4-5 minutes or so, or to whenever they are cooked to your liking. Play Ball!

OK, I guess I’ll share one more steak recipe before we move on, but this is more than just a steak recipe.

This is for a salad with grilled steak and homemade bleu cheese dressing which will work for you forever as the dressing is something you can use 24/7, anytime of year for salads,

sandwiches, wings, among many other fun items. This steak salad is the perfect introduction to grill season. It’s flavorful and nutrition packed, and so simple you’ll be kicking yourself for not ditching your kitchen for the grill sooner. I love meals that aren’t overly fussy, offer a little surprise (hint, we grill the lettuce, too - yum!), and still provide a complex flavor profile without having to go all out with a separate protein and two sides. This recipe is for 4 of you.

Grilled Steak Salad with Homemade Bleu Cheese Dressing For The Steak & Salad 4 lb. of skirt or flat iron steak 4 romaine hearts, cut in half lengthwise 2 red onions, sliced into 1 inch rings (Leave the rings intact) 4 avocados, cut in half, peeled and pitted 2 cups cherry tomatoes, halved 6 tbsp olive oil Sea salt Freshly cracked black pepper Crumble bleu cheese for garnish Bleu Cheese Dressing 1 ½ cups mayo ½ cup sour cream 2 tsp Worcestershire sauce ¼ cup fresh squeezed lemon juice 2 tbsp vinegar ¼ cup fresh chopped chives 2 tbsp heavy cream 8 oz crumble bleu cheese In a bowl, mix together all of the dressing ingredients well until completely combined. Put in a container and refrigerate. Allow the meat to rest at room temp while heating your grill to high. Oil it down. Pat down the

beef, needle it and generously salt and pepper both sides of all the beef. Put the beef on the grill and leave untouched for 4-5 minutes. Flip the steaks over and repeat for another 4-5 minutes.

Remove the steaks and let rest on a sheet pan with a foil tent for about 10 minutes. While the steaks are resting, brush the lettuce, onions, and avocados with olive oil and season with salt.

Reduce the heat to low and place the veggies on the grill, oiled side down.

Brush the opposite sides with oil. Once charring starts on them (2-4 minutes) turn the lettuce and onions over, but remove the avocado. Continue cooking the veggies for another 2-4 minutes, again until it just starts to char. While still warm, rough chop the lettuce and slice the avocado. Separate the onion rings, which should happen easily with tongs. On a large platter, arrange the lettuce, onions, avocado and the halved tomatoes. Slice the steak on a steep diagonal against the grain and arrange on the platter as well. Drizzle the dressing over all ingredients and sprinkle with the extra bleu cheese.

Dig in and enjoy!

Well, that’s it for steak recipes for the day. Let’s toss a couple of outstanding pork recipes your way now that will be guaranteed to have your crowd drooling and psyched, plus these aren’t any of those Peter Brady “Pork Chop & Apple Sauce” recipes either. I love grilling proteins and fruit together and this is one of those classic recipes.

Plums add a wonderful sweetness to this dish. I like to use 8 oz. boneless pork chops for this recipe, but hey, do what you got to do my friends. This is for 4 of you.

Grilled Pork Chops with Plums, Red Onions and Arugula 4 boneless pork chops, 8-10 oz each 1 cup, plus 2 tbsp of red wine vinegar ½ cup extra virgin olive oil 8 plums, halved and pitted 1 red onion, sliced thin 2 tbsp balsamic vinegar ¼ cup packed brown sugar Kosher salt Fresh grind black pepper 2 tbsp Dijon mustard 6 cups baby Arugula Fresh thyme leaves for garnish Place the chops in a baking dish with walls and pour 1 cup of the red wine vinegar over them. Let marinate for 1-2 hours, turning occasionally. While the chops are marinating, in a large skillet, add a tbsp of the olive oil over medium heat, pop in the onions and sauté until almost translucent, a few minutes. Add brown sugar and balsamic vinegar and cook until it reduces somewhat.

Remove from the heat, add salt and pepper. Heat your grill to high and oil it or spray with cooking spray. Remove the pork from the pan and season with salt and pepper. Grill the chops for approximately 8 minutes per side.

While grilling, place the plums on the grill cut side down and let them go for about 3-4 minutes. Gently turn them over and grill for another 2-3 minutes.

Take the plums off, add to the pan and mash them up somewhat and combine well. Put the pan on the grill to bring back to heat. Once the chops come off, let rest for 5 minutes. In a large bowl, whisk the Dijon and the 2 remaining • ‘Cue the Grill Continued on page 12

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Page 12 | THE LAKER May 10, 2021

Painting Outdoors with Acacia Rogers

• ‘Cue the Grill Continued from page 11

Artist Acacia Rogers will be teaching a beginner friendly seven-week crash course in outdoor painting this spring.

It will start at the Lakes Region Art Association Gallery, located at 120 Laconia Road (Tanger Outlets), Suite 300, Tilton, NH, and continue in various local outdoor locations, to be determined.

The class schedule will be May 13, May 20 and May 27, June 3, June 10, June 17 and June 24 from 10:30 am to 2 pm. Students will bring their own materials. (Students please refer to the supply list on Acacia’s website, AcaciaRogers.wix.com/FineArt or contact Acacia for more details.)

Take your easel outdoors this spring and paint the beauty of nature on location in the fresh air and sunshine. This seven-week beginner and intermediate friendly class is a great introduction to the wonders and challenges of painting ‘En Plein Air’ like the many master artists who came before us.

The class will cover everything from the basic set up and materials needed for painting outside, to sketching and replicating the scene before you, to creating the colors of nature, capturing light, and so much more!

You will visit three scenic locations around the Lakes Region and enjoy multiple live demos, side by side easel time, critiques, and even group lunches. Join the workshop and have fun creating art outdoors while

tbsp of red wine vinegar. Slowly whisk in 6 tbsp of olive oil, then add the Arugula and gently toss. Season with salt and pepper. Plate the pork and spoon the plum mixture over the pork and serve with the Arugula salad.

Absolute deliciousness!

One last pork recipe that again is scrumptious. This time we use a pork loin that we butterfly. If you have never butterflied anything, don’t be intimidated as it really is fairly simple.

Do it once, and it will be like the “riding a bike” mentality. One of the many cool things about butterflying a pork loin is when marinating, more of the meat is actually exposed to that wonderful flavor. This will feed 6-8 of you lucky eaters. (FYI, leftovers are a wonderful thing!)

Grilled Pork Loin with Lemongrass 4 lb pork loin 8 cloves of garlic, smashed and peeled 4 stalks of lemongrass, thinly sliced 2 medium shallots, chopped ¼ cup vegetable oil 1 tsp dark soy sauce 2 tbsp Thai or Vietnamese fish sauce 2 tbsp brown sugar In a food processor, pulse the garlic to chop, then add the lemongrass and pulse until finely chopped. Add the shallots and pulse to create a fine paste.

Pulse in the oil, soy and fish sauce, and lastly the brown sugar until smooth.

It’s now time to butterfly the loin. On a cutting board, place the loin vertically so the narrow ends are at top and bottom.

Using a very sharp boning or French knife, and starting on the right side about ½ of an inch down on the loin, gently slice parallel to the top until you get within a half inch of the left side.

At this point, gently slice downward on the left side to unroll the pork loin, kind of like a jelly roll. As you get the bottom, continue underneath the to loin and back up the right side until you have a flat piece of meat. It’s actually

enjoying this year’s beautiful weather.

Acacia Rogers is a passionate, selftaught artist, and has been her entire life, over 10 years of which have been dedicated to various painting mediums.

Her inspiration mostly comes from nature and the beauty of the natural world, with a particular affinity for animals and wildlife. Acacia’s first memories of artistic inspiration as a child are of older Disney movies and their whimsical, fluid, and creative animation style. Particularly the work of Aaron Blaise stood out to her; the artist worked on movies such as the Lion King, Mulan, Brother Bear, and Aladdin.

Acacia later included in her repertoire portraiture, still life, and landscape, slowly and painstakingly building up her skill through practice and research to learn the ins and outs of painting.

She absolutely loves everything about the process of learning to paint, and she now paints full time, and works alongside many accomplished artists from a colorful array of different backgrounds. She currently shows her work in the Ceres Gallery in Portsmouth, NH and is the active Vice President of the Lakes Region Art Association.

To learn more about Acacia Rogers or to sign up for the workshop, please email AcaciaRogersArt@gmail.com, or visit www.AcaciaRogers.wix.com/ FineArt.

www.thelaker.com

Your Where-To-Go, What-To-Do Guide for the Lakes Region

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Your Where-To-Go, What-To-Do Guide for the Lakes Region

pretty cool. I often stuff the loin and roll it back up and tie it and either roast it or grill it. This time around, we won’t be stuffing it, but we will be rolling it and tying it up. Depending on how well you butterflied it, if the loin is uneven in thickness, lay plastic film over it and with a meat hammer, pound it all to the same thickness. Season the unrolled loin with salt and pepper, and then add half of the lemongrass paste all over the top half of the meat. Roll the loin into its original shape and tie with kitchen twine at 2 inch intervals and wrap in plastic and refrigerate for at least 8 hours, but overnight would be best. Also refrigerate the remaining lemongrass paste. Bring the pork to room temp an hour before grilling.

Prepare the grill for both direct and indirect heat by having one side on high heat and the other on low. Lightly grease the grill. Place the pork loin on the low heat, close the lid and cook for 20 minutes. Open the lid and roll the loin over, close for another 10-15 minutes.

Open up, roll back to the starting point and brush the rest of the lemongrass paste all over the loin and close the lid until almost completely cooked, about 135 degrees in the thickest part of the loin. Transfer to direct heat and cook, uncovered, turning frequently, until charred in most places and a thermometer registers 145, about 5 minutes more. Let pork stand about 10 minutes, then thinly slice and serve with your favorite sides. You will make this dish again and again; I can guarantee it!

I would like to believe these recipes will give you a bunch of reasons to get that grill out of hibernation. If these don’t do it, I guess I had better dig deeper into my repertoire. Anyway, enjoy, and always treat your taste buds as they deserve to be treated, like a good friend.

If you have any questions or feedback, please touch base at fenwaysox10@ gmail.com.

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Your Where-To-Go, What-To-Do Guide for the Lakes Region

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May 10, 2021 | THE LAKER | Page 13

Page 14 | THE LAKER May 10, 2021

FREE FAMILY FUN! Exhibits • Videos Hiking Trails

What’s UP

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

Please call ahead for all event listings for updates and COVID-19 restrictions. Information and schedules subject to change.

Through May, Pandemic Puddle Portraits of Our City on the Lakes, Mon.-Fri. 9 am-5 pm, Lobby Gallery, Belknap Mill, 25 Beacon St. East, Laconia, 524-8813.

Save 10% in the gift shop with this ad. Excludes sale items and consignments.

Open Daily 9am-5pm Hiking Trails: Everyday, Dawn to Dusk

Through June 1, Country Village Quilters’ Guild Display, 4 Holland St., Moultonboro Public Library, display in library programs room, info: 476-8895, www. moultonboroughlibrary.org.

Through June 10, WASP: The Untold Story, exhibit, Wright Museum of WWII, 77 Center St., Wolfeboro, info: wrightmuseum.org, 569-1212.

Through June 10, Women and the War Effort: Recruiting Posters of WWII, exhibit, Wright Museum of WWII, 7 Center St., Wolfeboro, info: wrightmuseum.org, 569-1212.

183 Lee’s Mill Road, Moultonborough, NH • 603-476-LOON (5666) • loon.org

May 11, Outdoor Story Time, 10:30-11:30 am, Cook Memorial Library, 93 Main St., Tamworth, www.tamworthlibrary.org.

Start Your Day Off Over Easy

May 11, Virtual Science Pub, Zooplankton, Free Ranging Lake Cattle and Defenders of Water Quality, 6-7 pm, adult program, Squam Lakes Natural Science Center, info: 9687194, www.nhnature.org.

BREAKFAST & LUNCH - MADE FRESH DAILY

Grab breakfast or lunch at The Farmer’s Kitchen. We use only the freshest ingredients for our homemade creations.

Come by today to try our: 100% Colombian Coffee freshly ground from whole beans Farm fresh eggs | Specialty Omelets Eggs Benedict - topped with homemade hollandaise, made fresh to order Buttermilk Pancakes | French Toast served on thick Texas toast Sandwiches & Burgers | Don't forget to check out our daily breakfast & lunch specials!

444 NH Route 11 Farmington | 603-755-9900

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May 12-June 16, Learn the Art of Rug Hooking Workshop, Wednesdays from 10 amnoon or 6-8 pm, taught by League of NH Craftsmen artist Pam Bartlett, The Woolen Pear, 563 Rt. 106, Brookside Mall, Loudon, $155.00 tuition, register/inquiries, email: nhcraft@ metrocast.net, call 279-7920 or stop into the League of NH Craftsmen/Meredith Fine Craft Gallery, 279 Daniel Webster Highway, Meredith, NH. http://meredith.nhcrafts.org/ classes/.

May 13 & 20, Invasive Species Removal Workday, 9:30-11 am, Squam Lakes Natural Science Center, Holderness, info: 968-7194.

May 13-June 24, Thursday Painting Outdoors with Acacia Rogers, 7-wk. outdoor painting course, 10:30 am-2 pm, info/register: AcaciaRogersArt@gmail.com.

May 15, Annual 5K Race, 10 am, Canterbury Shaker Village, Shaker Rd., Canterbury, register/info: www.shakers.org, 783-9511.

www.Farmerskitchen-NH.com

May 15, Build Your Own: Bee B&B, learn how to host bees, 10 am-noon, Prescott Farm, White Oaks Rd., Laconia, adult workshop, $45 non-members; $30 members, register: www.prescottfarm.org, 366-5695, info@prescottfarm.org.

The oldest Candy and Ice Cream maker in New Hampshire!

May 15, Early Morning Birding, 5-7 am, Prescott Farm, White Oaks Rd., Laconia, adult workshop, $45 non-members; $30 members, register: www.prescottfarm.org, 366-5695, info@prescottfarm.org.

May 15, Sandwich Home Industries opens for summer season, 34 Main St., Center Sandwich, 284-6831, www.centersandwich.nhcrafts.org.

May 15, Soapmaking 101: Shampoo Bars, 1-3 pm, adult workshop, Prescott Farm, White Oks Rd., Laconia, register: www.prescottfarm.org, 366-5695, info@prescottfarm. org.

May 15, Spring Volunteer Clean Up Day, 9 am-noon, help clean up the Castle in the Clouds grounds, Rt. 171, Moultonboro, in time for the opening season, to sign up email Lynne at volunteers@castleintheclouds.org or call Lynne at 476-5419.

May 15, The Harp Twins, Franklin Opera House, 316 Central St., Franklin, info/tickets: 934-1901.

May 15, Woods Walk with an Herbalist, 9-11:30 am, Prescott Farm, White Oaks Rd., Laconia, register: www.prescottfarm.org, 366-5695, info@prescottfarm.org.

May 18, Outdoor Story Time, 10:30-11:30 am, Cook Memorial Library, 93 Main St., Tamworth, www.tamworthlibrary.org May 19, Backyard Wildlife Habitat, 7-8 pm, talk by Chocorua Lake Conservancy stewardship director Lynne Flaccus, Zoom program, info: Cook Memorial Library, Tamworth, www.tamworthlibrary.org May 22, Build Your Own: Butterfly Habitat, learn how to attract and host butterflies, 10 am-noon, Prescott Farm, White Oaks Rd., Laconia, adult workshop, $30 non-members; $15 members, register: www.prescottfarm.org, 366-5695, info@prescottfarm.org.

May 22, Hanging Flower Basket Sale, 10 am-1 pm, Ladies Philoptochos Society of Taxiarchai Greek Orthodox Church, 811 North Main St., Laconia, hanging floral baskets for sale, please social distant and wear mask, info or to pre-order/drive up by May 10: Dawn Triconi @ 352-584-6482 or Presbytera Ann Routos @ 603-860-6158 or email tgocphiloptochos@gmail.com.

259 Endicott Street North, Laconia, NH 603-366-4466 • www.kellerhaus.com

May 22, Painting at Prescott Farm, 10 am-noon, all ages, painting workshop, Prescott Farm, White Oaks Rd., Laconia, register: www.prescottfarm.org, 366-5695, info@ prescottfarm.org.

May 10, 2021 | THE LAKER | Page 15

What’s UP

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

May 22, Tiny Things Hike, wander with a naturalist, 1-3 pm, Prescott Farm, White Oaks Rd., Laconia, adult workshop, $45 non-members; $30 members, register: www. prescottfarm.org, 366-5695, info@prescottfarm.org.

May 22-23, Spring Fun Craft Fair, Tanger Outlets, 120 Laconia Rd., Rt. 3, Tilton, Joyce’s Craft Show, variety of artists and crafters, Sat. 10 am-5 pm; Sun.: 10 am-4 pm, www. joycescraftshows.com.

May 25, Emotional Self Defense: Building Resiliency Through Mindfulness, 6:30-8:30 pm, via Zoom, presenter Liz Korabek-Emerson, Moultonboro Public Library, info: 4768895, www.moultonboroughlibrary.org May 25, Outdoor Story Time, 10:30-11:30 am, Cook Memorial Library, 93 Main St., Tamworth, www.tamworthlibrary.org.

May 29, Build Your Own: Compost System, learn about composting, 10 am-noon, Prescott Farm, White Oaks Rd., Laconia, adult workshop, $50 non-members; $30 members, register: www.prescottfarm.org, 366-5695, info@prescottfarm.org.

May 29, Opening Day, NH Boat Museum, 399 Center St., Wolfeboro, 569-4554, www. nhbm.org.

May 29-31, 29th Annual Memorial Day Weekend Craft Festival, Mill Falls Marketplace, artisans selling and demonstrating outdoors under tents, 312 Daniel Webster Highway, Meredith, www.castleberryfairs.com, free admission, rain or shine, friendly pets on leash are welcome. Sat.: 10 am-6 pm; Sun.: 10 am-5 pm; Mon.: 10 am-4 pm.

June 1, Outdoor Story Time, 10:30-11:30 am, Cook Memorial Library, 93 Main St., Tamworth, www.tamworthlibrary.org.

June 4, First Friday Art Night, noon-7 pm, Artworks, 132 NH Rt. 16, Chocorua, view creative works by local artists, www.chocoruaartworks.com, 323-8041.

June 4, Garden Tour, with gardener Gretchen Large, 9:30 am, tour Lucknow’s historic and garden landscapes, Castle in the Clouds, Rt. 171, Moultonboro, pre-registration is a must: 476-5900, www.castleintheclouds.org.

June 4-7, NAZ AquaMarina Boat Show, boats, water toys, music, food, Naswa Resort, Rt. 3, Weirs Beach, 366-4341, www.naswa.com.

June 5, Alton Town Wide Yard Sale, locations all over the town and Alton Bay, 8 am-2 pm, maps available with sale locations on May 25, info: 875-0109.

June 5, Fred Marple comedy show – One Man, Half a Wit, 7:30 pm, Franklin Opera House, 316 Central St., Franklin, info/tickets: 934-1901.

For the gardener in your life Garden Totems you can also SHOP ON LINE at meredith.nhcrafts.org Mon - Sat: 10 AM - 5 PM, Sun: 12 PM - 5 PM 279 DW Hwy. • Meredith • 603-279-7920 • Meredith.NHCrafts.org Like us on Facebook so you can see other beautiful things made

by NH’s finest artists ~www.facebook.com/nhcraft

Best Darn Donut in the Lakes Region!

Available at:

235 Union Ave., Laconia Alton Bay Corner Store Alton Village Store Alton Circle Store Wolfeboro Corner Store Three Sisters in Wolfeboro & Pier 19 in Tuftonboro

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235 Union Ave., Laconia • 603-528-4003 • Served daily till they’re gone.

Closed Mondays (Open at 3am for hardworking early risers!)

Outdoor & More Store

June 5, Plant Sale, 9 am-1 pm, takes place at KAB School, Friends of Cook Memorial Library and Carroll County Altrusa Fundraiser, plants for sale and calendar raffle, www. tamworthlibrary.org.

June 5, Soapmaking 101: Layered Soap, 10 am-1 pm, adult workshop, Prescott Farm, White Oaks Rd., Laconia, register: www.prescottfarm.org, 366-5695, info@prescottfarm. org.

June 8, Outdoor Story Time, 10:30-11:30 am, Cook Memorial Library, 93 Main St., Tamworth, www.tamworthlibrary.org.

June 11, Garden Tour, with gardener Gretchen Large, 9:30 am, tour Lucknow’s historic and garden landscapes, Castle in the Clouds, Rt. 171, Moultonboro, pre-registration is a must: 476-5900, www.castleintheclouds.org.

June 12, 15th Annual Peter Makris Memorial Run, Naswa Resort, Rt. 3, Weirs Beach, 366-4341, www.naswa.com.

June 12, Naturalist Led Hike, 10 am-noon, Prescott Farm, White Oaks Rd., Laconia, register: www.prescottfarm.org, 366-5695, info@prescottfarm.org.

June 12, Rain Barrel Workshop, 2-3 pm, info: Cook Memorial Library, Tamworth, www. tamworthlibrary.org.

June 12, Silver Circus Show, 7:30 pm, Franklin Opera House, 316 Central St., Franklin, info/tickets: 934-1901.

June 12-20, Laconia Motorcycle Week, events, races throughout the week, www. laconiamcweek.com.

June 13, Exhibit Opening The Shoes That Built the Castle, 5:30-8 pm, Castle in the Clouds, Rt. 171, Moultonboro, pre-registration is a must: 476-5900.

June 15, Outdoor Story Time, 10:30-11:30 am, Cook Memorial Library, 93 Main St., Tamworth, www.tamworthlibrary.org.

June 16-Aug. 11, World War I America, exhibit, Wright Museum of WWII, 77 Center St., Wolfeboro, info: wrightmuseum.org, 569-1212.

June 17, Castle Close-Up Tour: Foundations of Lucknow, 6 pm, Castle in the Clouds, Rt. 171, Moultonboro, pre-registration: 476-5900, www.castleintheclouds.org.

Island Delivery Available

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Page 16 | THE LAKER May 10, 2021

s d n u Edm

What’s UP

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

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Art to You with Larry Frates, free virtual cartooning lesson, Tuesdays at 1:30 pm, Belknap Mill, Laconia, on Facebook Live, 524-8813.

ArtWorks Gallery & Fine Crafts, open 1st Fridays noon-7 pm; Sat. & Sun. 10 am-5 pm, www.chocoruaartworks.com, 132 Rt. 16, Chocorua, artworks4us2@gmail.com, 323-8041.

Belknap Mill, 25 Beacon St. East, Laconia, gallery and textile museum, events and programs, info/call for hours: 524-8813, www.belknapmill.org.

Belknap Mill Book Club, 6 pm, meets virtually May 26, June 30, July 28, August 25, September 29, October 27, November 24 and December 29. Email: bookclub@ belknapmill.org.

Blessed Bargains Thrift Shop, First Congregational Church, 400 Main St., Farmington, 755-4816.

Chapman Sanctuary and Visny Woods, nature trails open for walking, please respect forests and do not litter, 740 Mt. Israel Rd., Center Sandwich, 284-6428, www. chapmansanctuaryvisneywoods.com.

Curbside Food Pickup, 11 am-3 pm Tuesdays & Fridays, call ahead with your order for farm fresh foods, meats & more, Remick Country Doctor Museum & Farm, 58 Cleveland Hill Rd., Tamworth, 323-7591, remickmuseum.org.

Evening Yoga on the Castle Lawn, 6 pm, every Wednesday from July 7- Aug. 18, $15 p/p, per class, Castle in the Clouds, Rt. 171, Moultonboro, pre-register: 476-5900.

Freedom Gallery, artwork/exhibits by area artists, 8 Elm St, Freedom, info: 610-7622493.

Freedom Village Store, variety of goods from artisan items to baked goods and much more, 11 Elm St., Freedom, info: 539-3077, www.freedomvillagestore.org.

8 Jenness Hill Road, Meredith, NH • jennesshillstorage.com

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Gilmanton’s Own Market, farmers market with fresh produce and more, order goods and for pick-up details, visit https://gilmantonsown.wordpress.com.

In the Round, via ZOOM, Sundays at 8:45 am, thought-provoking topics related to tolerance, join the meeting at https://zoom.us/j/806102625. Info: 284-7532.

Knot Only Knitters, virtual knitting & fiber arts group meets every Monday 2:30-4:30 pm, Minot Sleeper Library, 744-3352, www.minotsleeperlibrary.org.

Lakes Region Art Assoc. Gallery, open Thurs.-Sundays from 10 am-6 pm, exhibits by local artists, Suite 300, Tanger Outlet, 120 Laconia Rd., Tilton, 998-0029.

Laverack Nature Trail at Hawkins Brook, nature trail on boardwalk, free, trail starts to the left of Meredith Village Savings Bank, Meredith, info: 279-9015.

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League of NH Craftsmen Meredith Fine Craft Gallery, fine handmade crafts and art for sale, workshops, 279 Daniel Webster Highway, Meredith, hours/info: 279-7920.

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Mount Washington Observatory Weather Discovery Center, interactive science museum, virtual programs only during Covid-19, science of climate and weather, 2779 White Mt. Highway, N. Conway, 356-2137, www.mountwashington.org.

North East Motor Sports Museum, open Saturdays from 10 am-4 pm, 922 Rt. 106, Loudon, info: 783-0183. www.nemsmuseum.com.

Prescott Farm Environmental Education Center, Laconia, trails open for hiking.

Prescott Farm is located at 928 White Oaks Road in Laconia; www.prescottfarm.org.

Quincy Bog Natural Area, 131 Quincy Bog Rd., Rumney, open to public, take the nature trail around the bog, please respect rules to protect animals and bog environment, free, info: www.quincybog.org.

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Sandwich Sidehillers, meets monthly, trail clearing, Sidehillers clubhouse, 303 Wing Rd., N. Sandwich, sidehillers@gmail.com.

Sculpture Walk, self-guided tour of sculpture locations around downtown Meredith, sponsored by Greater Meredith Program, free, maps/info: 279-9015.

May 10, 2021 | THE LAKER | Page 17

NH Outside with Emma Broadleaved Evergreens Showing Signs of Winter Damage

By Emma Erler With the arrival of warm weather it is becoming clear that many broadleaf evergreens were damaged over the winter, much like they were two years ago. Most people have noticed that some of the branches on their rhododendrons have curled leaves that don’t open on warm days, indicating they have been injured in some way. Many hollies also have burned brown leaves above where the snowline would have been.

In most cases much of the damage appears to have occurred at random.

While a few scattered branches may have been injured on a plant, the rest are seemingly healthy. Even adjacent plants often fared differently, with one suffering significant damage, whereas the other is unscathed.

The most likely explanation for this phenomenon is winter injury.

Broadleaf evergreens, such as rhododendrons, lose water through their leaves even in winter when the weather is relatively warm and sunny or during periods of high winds. When the ground is frozen, the roots aren’t able to take up enough water in the soil to make-up for what is lost through the leaves. The leaves curl and droop and may turn brown at the tips and edges.

Curling their leaves is a protective mechanism against dehydration during

cold periods, and normally the leaves unfurl when it warms up. More often than not, damage that occurred over the winter does not become apparent until the spring. This past winter was exceptionally windy by any standard, which likely precipitated the dieback noticed on many rhododendrons.

Why winter injury often occurs in random patterns is difficult to explain.

In many places there was very little protective snow cover on the ground.

Snow acts as an insulator, protecting leaves that are underneath the snow, and helps moderate the soil temperature.

The state of different rhododendrons may also have to do with variety. Many hybrid rhododendrons, which are very popular as landscape plants, are not as cold hardy as species types.

Repairing Damage If you believe that your rhododendrons suffered from winter injury, the best thing you can do now is wait to see if any of the damaged branches survived.

It’s possible to sustain leaf damage without the branch and buds being killed. If slightly scraping the outer layer of bark reveals green, the branch is still alive and likely to recover.

Branches that don’t show any signs of life once growth resumes in the coming weeks and months should be pruned out. Buds are generally hardier than

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leaves and are much better at surviving extreme weather conditions. By the end of June, rhododendrons should have produced new leaves, at which point dead branches should be removed.

Prevention In the future, you can try to prevent winter injury in a few ways. Proper care during the growing season is a crucial part of keeping rhododendrons alive through the winter. Providing adequate water is essential. For optimum growth, most rhododendrons require one inch of rainfall or supplemental irrigation every week. Fall watering is extremely important and should continue until the temperature drops below 40 degrees. Also avoid fertilizing after mid-September because it may delay dormancy.

Many winter injury issues can be solved by choosing appropriate plants.

Hardiness is the first thing to consider.

Rhododendrons should be hardy enough to survive in the zone they are planted without too much extra care. In most of New Hampshire, this means selecting plants which are hardy in zones 3-5.

Location is just as important as plant selection. Since harsh winter winds and sun can damage rhododendrons, they should be planted in partially shady areas where they are protected from

prevailing winds. Generally speaking, avoid planting in dry soil, full sun, or on exposed windy sites. Avoid exposed southern or western sites where winter sun and wind will cause the most damage.

Other important measures include mulching or using physical barriers such as burlap to block the wind.

Mulching rhododendrons, especially those that have been newly planted, insulates the soil and protects the plant’s roots. At least two inches of woodchips or straw should be applied over the root zone, taking care not to pile the mulch against the trunk.

Creating windbreaks from materials such as burlap or canvas may also help.

(Courtesy of UNH Extension, Ask UNH Extension. The UNH Extension staff is knowledgeable about a number of topics, from gardening to food preservation and more. Information is

reprinted

with

permission

of

UNH Extension. Got questions? The Ask UNH Extension Infoline offers practical help finding answers for your home, yard, and garden question. Call toll free at 1-877-398-4769, Monday to Friday, 9 am to 2 pm or e-mail answers@unh.edu.)

Page 18 | THE LAKER May 10, 2021

Stewardship Day at Moose Meadows, Chocorua Fresh air. Free workout. Friends.

Maybe just a couple of mosquitoes, but maybe also some ephemeral spring wildflowers! Come spend a morning in a beautiful place nurturing fruiting shrubs that in turn will provide food and habitat for wildlife.

Please join Chocorua Lake Conservancy (CLC) on Wednesday, May 12 from 9 am to 1:30 pm, for a Stewardship Day at Moose Meadows, right off of Route 16 across from the quilt shop and just south of Monkey Trunks. You will be weeding around fruiting shrubs CLC staff planted there to improve habitat for wildlife, and mulching them to help them retain moisture when the weather is dry.

Please bring a shovel, longhanded clippers, loppers, hand saws, shovels, a brush cutter, or other tools, if you are able, as well as work gloves and a mask. The group will work far enough apart to allow for social distancing, but close enough to have a conversation when needed. Be prepared for bugs

A volunteer weeding fruiting shrubs at Moose Meadows in the autumn of 2020. Photo courtesy Lynne Flaccus. and ticks just in case. The group will meet at the entrance to the field, across from the quilt shop—you can pull into the field by the tree with CLC and NRCS signs on it.

Feel free to come for all or some of the morning. Please email

lflaccus@chocorualake.org with your phone number to let us know you will be coming so that we can let you know of any changes in the schedule.

Presenter and naturalist Lynne Flaccus has 30 years of experience in

land conservation and stewardship, managing protected properties, studying wildlife, and educating adults and children.

This event is one in a series of Chocorua Lake Conservancy programs held throughout the year to encourage people of all ages to enjoy Chocorua Lake and the trails and woods that surround it, and to learn more about the natural world we inhabit. Visit www. chocorualake.org for information, and follow on Facebook and Instagram.

The Chocorua Lake Conservancy is a volunteer-led, nonprofit land trust founded in 1968 to protect the scenic and natural resources of the Chocorua Lake Basin and surrounding area. The CLC is committed to providing convenient and attractive public access to Chocorua Lake and trails on nearby conservation lands for visitors and local residents. For more information, including ways you can get involved, please visit www. chocorualake.org.

Squam River Covered Bridge to be Renovated Fundraising has begun for the renovation of the Squam River Covered Bridge in Ashland. The bridge, spanning the river at the outlet of Little Squam Lake, was the last bridge erected by celebrated covered bridge restorer and builder Milton Graton of Ashland. After the bridge at the site was condemned, Ashland’s voter rejected a proposal to build a wide modern steel and concrete bridge, opting instead for a wooden covered bridge. The Town appropriated $35,000 for a new bridge but most of the money was raised by the Squam River

Covered Bridge Committee, composed of local volunteers acting under the auspices of the Ashland Historical Society. Construction of the bridge began in the fall of 1989 on the Town Beach side of the river. The bridge was drawn across the river by oxen in April of 1990, and was officially dedicated on July 1, 1990. The bridge is now a much admired landmark, but it is beginning to show its 31 years of age and constant use. The bridge floor has outlived its expected 25-year lifespan, with rotting timber ends and rusting fasteners,

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and now needs to be replaced. Other changes included in the proposed overhaul are replacement of the rotten guard rail caps and the damaged wood in the portals, sheathing the interior of the walkway, and fire prevention measures. The work is to be undertaken by Arnold M. Graton Associates. Arnold Graton assisted his father Milton Graton in the construction of the bridge and is now highly regarded in his own right as one of the country’s best covered bridge restorers and builders. The estimated cost for the work is $31,000, which works out to $1000 for each of the bridge’s 31 years of service. Local seasonal and year round residents are working to raise that amount, again under the auspices of the Ashland Historical

Society. (As the Society is an IRS certified tax exempt non-profit organization, all donations will be tax deductible.) Donations may be sent to the Ashland Historical Society, PO Box 175, Ashland NH 03217.

(Please indicate on the memo line of the check that the contribution is for the Covered Bridge.) Donors may also go to the Society’s website ashlandnhhistory.org and click on the “31 for 31 Covered Bridge Fundraiser” button to connect to the gofundme page for the project. If any extra funds are raised, they will be set aside in a special fund for the future maintenance and repair of the Covered Bridge.

Please consider donating to this effort to preserve one of the region’s and the state’s landmarks.

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“The President’s Own” US Marine Corps Band Concert The Wolfeboro Friends of Music (WFOM) is proud to present the United State Marine Corps Band, “The President’s Own”. The concert will be provided virtually on Sunday, May 23 at 7:30 pm.

To hear this concert on May 23, simply email info@wfriendsofmusic. org to request the link to the special YouTube channel. The link will be released the afternoon prior to concert time and sent to your email address. Access to this WFOM virtual concert is free of charge.

Established by an Act of Congress in 1798, the United States Marine Band is America’s oldest continuously active professional musical organization. Its mission is unique—to provide music for the President of the United States and the Commandant of the Marine Corps.

President John Adams invited the Marine Band to make its White House

debut on New Year’s Day, 1801, in the then-unfinished Executive Mansion. In March of that year, the band performed for Thomas Jefferson’s inauguration and it is believed it has performed for every Presidential inaugural since.

In Jefferson, the band found its most visionary advocate. An accomplished musician himself, Jefferson recognized the unique relationship between the band and the Chief Executive and he is credited with giving the Marine Band its title, “The President’s Own.” Whether performing for State Dinners or South Lawn arrivals, events of national significance, or receptions, Marine Band musicians appear at the White House an average of 200 times each year. These performances range from small ensembles such as a solo pianist, jazz combo or brass quintet to a country band, dance band or full concert band. The diversity of music often presented at the

Executive Mansion makes versatility an important requirement for Marine Band members. Musicians are selected at auditions much like those of major symphony orchestras, and they enlist in the U.S. Marine Corps for permanent duty with the Marine Band. Most of today’s members are graduates of the nation’s finest music schools, and more than 60 percent hold advanced degrees in music.

The Marine Band’s integral role in the national culture and in the government’s official life has affirmed the importance of the arts as a bridge between people. Since 1798, the Marine Band’s mission has been to provide music for the President of the United States and the Commandant of the Marine Corps. As the only musical organization with that mission, the Marine Band looks to the future, viewing its history and tradition as the foundation upon which to build its third

century of bringing music to the White House and to the American people.

In past seasons, WFOM has depended on ticket sales, advertisers and sponsors to sustain itself. This year WFOM would be immensely appreciative if you would make a donation on the WFOM website at www.wfriendsofmusic.org or mail a donation to WFOM, PO Box 2056, Wolfeboro, NH 03894. Please help keep music alive in the Lakes Region!

The “President’s Own” is the final performance from Wolfeboro Friends of Music’s 85th spring season. Watch for upcoming publicity of the WFOM 86th concert season series. Next season’s series will feature Heifetz on Tour, New England Flute Orchestra, Meadowlarks Trio, Reel McCoys, Krokedileos, and much more.

Order Online for New Hampshire Jewish Food Festival The 2021 New Hampshire Jewish Food Festival continues with its 2020 virtual format, but with a greatly expanded menu and some additional surprises. The talented culinary teams of Temple B’nai Israel (TBI) in Laconia have been cooking and baking in the temple kitchen, preparing hundreds of servings of the most delectable foods and baking the most popular desserts.

This is the once-a-year opportunity to place orders for your favorite Jewish foods. Items will be available for ordering beginning June 1 at www. tbinh.org.

New for 2021 is the offering of a custom deli sandwich “Picnic Pack” made up of fresh, ready-to-eat items.

The pack includes one Pullman style (rectangular shape) loaf of Jewish style rye bread. Your choice of three

deli meats in ½ lb. packages. (Mix and Match - 1.5 lbs. in total)-Corned beef, Tongue, or Black Pastrami (Boston style). Six crispy green half sour pickles fresh from the barrel, two pints of freshly prepared homemade coleslaw, one container of handmade deli style horseradish mustard and 1 lb. of home-baked Rugelach for dessert.

Picnic Packs are a great way to take the Jewish Food Festival from “dining under the tent” on Temple grounds to dining at the park, the beach, on the boat or at home.

Along with the new Picnic Pack offering, the Jewish Food Festival’s main menu includes the homemade traditional Jewish style foods that everyone craves but is hard to find in this part of New Hampshire. Most items are sold frozen in multi-packs

with instructions for heating at home.

The brisket is slow-cooked and available in half pound packages with savory gravy.

Evan’s Deli of Marblehead, MA supplies the corned beef, pastrami, and tongue, sold fresh also in half-pound packages. The matzah ball soup is made from a rich homemade chicken broth and topped with fluffy matzo balls and carrots, just like Bubbie (Grandma) used to make.

The TBI kitchen “mavens” (experts) create amazing extra-crispy potato latkes. The blintzes are lightly fried crepes and filled with a mixture of farmer’s and cream cheese. The knishes are authentic “New York Style” with a flaky pastry crust filled with handground beef brisket or a mixture of potato and onion. One of the most

requested items is an 8-in. square pan of noodle Kugel, the ultimate comfort food. Medium-width noodles are baked in a sweet cream custard, topped with cinnamon-frosted flake crumbs.

If chopped chicken liver or chopped herring is what you have been craving for the last year, wait no more, as these items will be available, freshly prepared and refrigerated. Included on the menu are the best of the traditional Jewish desserts - Rugelach, Strudel, and Hamantaschen. Finally, returning for 2021, homemade Challah breads straight from the Challah bakers’ ovens.

Place orders for your favorite foods at www.tbinh.org., from June 1-27.

Orders will be prepared and ready for pick up, at the Temple, July 30, 31 and August 1.

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Page 20 | THE LAKER May 10, 2021

Waterfowl Seasons for 2021/22 Now Set

The New Hampshire Fish and Game Department has set final season dates and bag limits for the 202122 waterfowl hunting season after considering emailed comments from the sporting community.

The regular duck season is 60 days long with a bag limit of six birds daily.

The regular Canada goose season is 60 days long with two birds allowed in the daily bag.

The season dates and bag limits as well as a map of the waterfowl zones may be viewed at www.huntnh.com/ hunting/waterfowl-season.html.

The following are the waterfowl seasons for ducks, mergansers, coots, and Canada geese: The Northern Zone waterfowl season opens on October 2 and runs through November 30, 2021.

The Inland and Connecticut River Zone waterfowl season opens on October 5 and runs through November 7, and then reopens November 24

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through December 19, 2021.

The Coastal Zone waterfowl season opens on October 6 and runs through October 17, and then reopens November 24, 2021, through January 10, 2022.

The sea duck season opens on November 18, 2021, and runs through January 16, 2022, in all coastal waters, rivers, and streams seaward from the first upstream bridge. The daily bag limit for sea ducks is 5 birds, which shall include no more than 4 scoters, 4 eiders, or 4 long-tailed ducks.

To hunt for migratory birds, Granite State residents must have a current Regular New Hampshire Hunting, Combination, or Archery License. All nonresidents must have a Regular New Hampshire Hunting, Combination, Archery, or a Small Game License. No license is required for youth hunters under age 16. However, youth hunters must be accompanied by a properly licensed adult age 18 or older. In

addition, duck and goose hunters age 16 and older must have a: NH Migratory Waterfowl License; National Migratory Bird Harvest Information or “HIP” certification number to hunt ducks, geese, woodcock, and snipe; and a Federal Duck Stamp with the hunter’s name signed across the face.

The Federal Duck Stamp can be purchased at many U.S. Post Offices, at Fish and Game Headquarters in Concord, or at the Department’s Region 2 Office in New Hampton. Hunters call 603-744-5470 in advance of their visit to verify availability.

HIP permit numbers can be obtained by calling 1-800-207-6183 or by going to the “Buy Your License Online” section of the Fish and Game website at www.huntnh.com to receive a permit number (there is no charge).

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This number should be written on your valid New Hampshire hunting license. Harvest information from HIP helps Fish and Game and the U.S. Fish and Wildlife Service make more reliable estimates of the number of all migratory birds harvested. Each year, random selections of hunters are asked to complete a voluntary harvest survey.

Hunters are asked to report all banded birds at http://www.reportband. gov. Note that the phone-in reporting method has been discontinued. After you report a band, the U.S. Geological Survey will send a certificate with information about the bird.

For more information on waterfowl hunting in New Hampshire, including a duck identification guide, or to buy licenses and permits online, visit www. huntnh.com/hunting/waterfowl.html.

Church Fair and Chicken BBQ! It is time for the First Congregational Church Annual Church Fair at 400 Main Street in Farmington on June 19 from 9 am to 2 pm. Mark your calendars because you don’t want to miss the chicken barbecue.

The church will be offering either a half chicken meal or a quarter chicken meal along with some very delicious sides including coleslaw, macaroni salad, baked beans, and corn bread. All the food is homemade by the members of the church and the cost is only $12 for a half chicken meal and $8 for a quarter chicken meal.

If chicken isn’t to your taste, you can

choose Farmington Franks with a drink and a bag of chips for $5. There will be crafters on hand as well as a bake sale table, a white elephant table, and a plants and jewelry table. Top this all off with a delicious homemade strawberry shortcake with freshly picked strawberries, hand baked biscuits and whipped cream while you listen to some live music. You can also visit Blessed Bargains that day and enjoy their “Half Price” sale.

For information on the event, call 603755-4816 or visit www.farmingtonnhucc. org.

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May 10, 2021 | THE LAKER | Page 21

Moose Mountains Regional Greenways Plans Two New Land Projects Moose Mountains Regional Greenways (MMRG) will complete two new land conservation projects in 2021, both in the Moose Mountains region. MMRG hopes to soon finalize the protection of the 39-acre Schlenker Conservation Area in Wakefield, NH. Following that closing, a 239-acre property in Milton, NH, known as the Teneriffe Mountain Forest will be completed late this year. Both of these conservation projects offer crucial wildlife habitat and special benefits to surrounding communities.

The Schlenker Conservation area is an historic property that previously belonged to the Garvin family, some of the earliest settlers of Wakefield in the 18th century and owners of the nearby Garvin Building.

Cheryl Schlenker purchased the property in 1977 and is working with MMRG to secure a conservation easement on the land.

Besides featuring a handsome 18thcentury cape house and a cattle barn, the property also includes five acres of open fields as well as two Garvin family cemeteries. Much of the proposed easement area is bordered by wide stone walls, indicating prior agricultural usage. About onethird of the land includes “prime” designated agricultural soils, an unusual feature and one that increases the conservation value of the land. The Schlenker family will continue to own the property while MMRG holds the conservation

Teneriffe Forest.

easement, ensuring the land stays protected in perpetuity.

Teneriffe Mountain Forest is on land currently at high-risk for development, as well as being nearby hundreds of acres of other conserved lands. The property is a focal point for conservation efforts and includes chestnut oak trees, lowbush blueberries and bearberries.

The headwaters of Lyman Brook, a priority for stream restoration and habitat for native brook trout, runs through the forest. Milton residents and visitors will be able to enjoy the many existing hiking trails already within the property, including a trail leading to the breathtaking Teneriffe Mountain summit. These trails will be maintained and improved during the conservation process. MMRG is proud to join SELT for this project, ensuring an even stronger layer of permanent protection.

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Both properties contribute to MMRG’s main mission of building greenways in the Moose Mountains region. These lands are neighbors to already existing conservation properties, creating larger corridors that offer undeveloped wildlife habitat. By continuing to protect natural landscapes, it is ensured that treasured New Hampshire landscapes stay rural.

The costs of the Schlenker Conservation Area will be covered in part by the Alden Young Fund, specially focused on conservation efforts within Wakefield, and with a contribution from the Schlenker family. The Milton Conservation Commission has generously pledged funds towards the Teneriffe

Mountain Forest. The Forest has also received $275,000 from NH DES Aquatic Resource Mitigation Funding.

Additional funding sources will be determined.

MMRG will continue to seek funds for both land projects, including grant awards, and hopes to receive public fundraising support from community members, too. You can make a contribution at www.mmrg.info/donate/, or by mailing a check. Checks should be made out to Moose Mountains Regional Greenways and mailed to MMRG at PO Box 191, Union, NH 03887. Please note which, or both, project(s) you would like to donate to. Contributions of any size will help to protect these lands and are wholeheartedly appreciated!

Moose Mountains Regional Greenways was founded in 2000 by conservation commissioners and planning board members from towns in the service area. Today, MMRG serves seven member communities: Brookfield, Farmington, Middleton, Milton, New Durham, Wakefield, and Wolfeboro, by conserving land, providing technical support to towns, freely distributing information through workshops and reports, and offering opportunities to all ages to learn about the natural world.

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Page 22 | THE LAKER May 10, 2021

Branching Out at Patricia Ceraga Gallery The third online exhibition at the Patricia Ladd Ceraga Gallery in Sandwich, NH celebrates springtime.

“Branching Out” speaks not only to new growth but also to new ideas, new horizons and new reaches.

Gallery artists have come up with an array of work in various media to illustrate the theme.

To view the exhibit, visit https:// www.patricialaddcaregagallery.com/ viewing-room.html.

Kathryn Field of Sandwich has painted an exquisite landscape.

Melting patches of snow, birch trees eager to sprout leaves and a river still covered with ice create a delicate and engaging composition. The viewer can smell the wetness and feel the end of winter. The landscape beckons and invites us to linger in its misty

light.

This appealing painting is artist Kathryn Field at her best.

Anna Jeretic is a painter, sculptor and printmaker living outside of Paris, F r a n c e .

F a m i l y connections in Sandwich, NH led her to the Patricia Ladd Carega Gallery, where the Print by Margaret Barnaby

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gallery has exhibited her paintings and prints for many years.

Branches and Trees 1 is an example of Jeretic’s delicate hand. Prints at the gallery i n c l u d e botanical renderings done against vivid color and wonderful animals based on her travels to Africa.

T h o u g h Margaret Barnaby lives and works in Hawaii, she has roots in Sandwich. Her small edition woodblock prints are

greatly admired not only for their technical excellence, but also for the vivid color and exotic subject matter. They are large pieces, each made from at least four hand-carved wooden plates. Barnaby uses both Japanese and western approaches and techniques. Her work begins with the natural world around her.

Patricia Ladd Carega Gallery will open as usual in mid-May. The gallery staff looks forward to an innovative season. Rebecca Shultz will show her paintings inspired by an internship at Hubbard Brook.

Liz Nelson’s Symbolic Landscapes are based on her new book “I Ching or Book of Changes”. Both artists will speak about their intriguing processes. Welcomed back will be gallery artists who bring new ideas and innovations to the community.

For more information about the gallery, which is located at 69 Maple Street in Center Sandwich, visit www.patricialaddcaregagallery.com.

Help Wanted 2021 Summer Season

Holderness Harbor is currently seeking motivated individuals who enjoy working in a friendly yet face paced marina environment.

Must be at least 16. Boater’s Safety license preferred but not required. Interested candidates are encouraged to contacts us via email through our website holdernessharbor.com under “contact us” or call 968-9001 and leave a message. Positions include: Inside Customer Service/Outside Dock and Boat support.

May 10, 2021 | THE LAKER | Page 23

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Page 24 | THE LAKER May 10, 2021

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