Mt Washington Valley Vibe - Winter 2020/21

Winter 2020/21 | Volume 4: Issue 14

artsWinterculture 2020/21

food

health

history

libations

music

outdoors

people

shops 1

YOUR WINTER VACATION STARTS AT THE BASE OF

MOUNT WASHINGTON Just 25 minutes north of North Conway

GreatGlenTrails.com 603-466-3988 COMFORTBLE TOURS TO TREELINE TO AN EXTREME WORLD ON MT. WASHINGTON!

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Come explore 45 KM of uncrowded, family-friendly trails at the base of Mt. Washington Snowshoeing Tubing Fat Biking Nordic Ski School Cross Country Skiing

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Scenic Trail System

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Family Fun

Ski-Out Located trailside at Great Glen Trails, The Glen House hotel offers fine accomodations, an award-winning tavern,and great food at The Notch Grille. Book your stay at TheGlenHouse.com or call 603-466-3420.

Best Nordic Ski Shop 2

Just two miles north of Wildcat MountainMWVvibe.com Ski Area!

DELIGHT HOT BRANDS FOR CHILLY DAYS.

An escape to the White Mountains would not be complete without a day to shop, eat and relax at Settlers Green. Discover 70 brands including a foot soak spa, unique and local eateries and national and local stores. Start planning your adventure today at settlersgreen.com.

White Mountain Hwy, North Conway, New Hampshire

Winter 2020/21

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THOUGHTS FROM THE PUBLISHER

FOUNDER/PUBLISHER/CREATIVE Dan Houde dan@wiseguycreative.com MANAGING EDITOR Cam Mirisola-Bynum SALES MANAGER Chris Pacheco ads@mwvvibe.com DISTRIBUTION / CIRCULATION Mt Washington Valley Vibe is published four times annually and is available for pick-up, free of charge, in over 250 locations throughout the White Mountain Region of New Hampshire and into the communities of Western Maine.

MWV Vibe is also available at many New Hampshire Welcome Centers throughout the state.

Whether you’re a first-time visitor to the Valley or you live here fulltime, there’s a very good chance you’ve chosen this area because you enjoy spending time recreating outdoors.

From a simple walk or ski in the woods to a more engaging mountain adventure, our content in Vibe continues to offer ideas and suggestions on where to go and how to do so safely.

I’m willing to bet that the majority of us also place our health and well-being at or near the top of our priorities list ... especially recently. With that in mind, our many health-conscious professionals in the Valley have offered to teach us what they have spent a lifetime learning.

And food? Well, we’re fortunate to be surrounded by dozens of farms, as well as restaurants owned by folks who just may be your neighbor. As you read through our pages, you’ll find many suggestions about who they are and what they have to offer. Even with dining limitations this winter, so many of our local Valley Originals have chosen to remain open—and many offer take-out to help keep you safe.

Please support them and their staff!

Speaking of food, our kitchens have become more important than ever as we find ourselves cooking more at home than, possibly, any other time in our lives.

You’ll now find over a dozen pages in recent editions of Vibe that not only offer advice from local chefs, but also their secret recipes and suggestions on how to create a more efficient kitchen. Let us know what you think!

I like to look at life with my rosy glasses, and although we’re certainly living during challenging times, we have so much to be thankful for. At the top of a very long list … our families, our homes, and our little corner of the world.

Please be well this winter, be smart, and be supportive of those around you.

Dan Houde dan@wiseguycreative.com

MWV Vibe can also be found in select retail shops, dining establishments, lodging properties, and grocery stores throughout the same area.

If your business, or one you know, would like to make MWV Vibe available to customers, please contact us.

Spring 2019 | Volume 2: Issue 8

All rights reserved. No part of this publication may be reprinted or otherwise reproduced without the written permission of: WISEGUY CREATIVE MEDIA 126 Allens Siding Road, North Conway, NH 03860

Winter 2018/19 a rts

culture

events

food

history

people

s h o p s1

ADVERTISING For advertising, feedback, and subscriptions, call (603) 986-5761 or email info@mwvvibe.com www.mwvvibe.com

SUBSCRIPTIONS & BACK-ORDERS: mwvvibe.com/subscribe 4

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CONTRIBUTING WRITERS & PHOTOGRAPHERS

If you reside locally or have ties to the Valley and would like to offer your creative talents, please contact us at info@mwvvibe.com.

Jake Risch, Conway, NH As a North Conway-based freelance writer, backcountry skier, and whitewater kayaker, Jake is also a founding member of three MWV non-profits, president of Friends of Tuckerman Ravine, vice president of the White Mountain Swiftwater Rescue Team, and on the board of the Granite Backcountry Alliance.

Rick Tillotson, Glen, NH Rick is the general manager of Minuteman Press in North Conway. He spends his time golfing, biking, and adventuring with his wife and his 4-year-old son. He settled in the Mt. Washington Valley after spending quality time in Bozeman, Boston, and his hometown of Dixville Notch.

Lori Steere, Conway, NH Lori is a front yard gardener, health coach, and Justice of the Peace. She teaches cooking and fermentation workshops, and enjoys sledding in the moonlight on pizza pans with friends.

After living in the Valley for 20 years, she can finally get down the mountain with grace on a pair of skis.

Ryan Smith, Bartlett, NH As owner of Rooted in Light Media, a photography, video, writing, and design company, Ryan splits his time between North Conway and Massachusetts’ North Shore. Ryan’s passion for outdoor recreation and conservation is evident in the work he has done throughout the Valley as a creative professional and a steward of the environment.

Matt Maloney, Jackson, NH Matt is a teacher natutralist at Tin Mountain Conservation Center in Albany, New Hampshire. Formerly the Adirondack Mountain Club’s coordinator for interpretive programs, he has a degree in environmental education from Antioch in Keene, NH.

Hilary McCloy, Jackson, NH Hilary enjoys trail running, backcountry skiing, and mountain biking in the surrounding White Mountains with her partner Andrew and dog Squall. Hilary has a Doctor of Physical Therapy and owns her own practice.

Joe Russo, Jackson Joe is the current cask ale brewer at Sea Dog Brewing Company in North Conway and also works as a cellarman at Moat Mountain Brewing. As an avid homebrewer, beekeeper, and snowboard instructor—be careful—he will talk your ear off about any of them.

Cathryn Haight, Bartlett, NH Cathryn is a Boston-based writer and editor, as well as a graduate of Trinity College and the Columbia Publishing Course. She’s been skiing, hiking, and kayaking her way across the Mt. Washington Valley since she was a child, and can be found curling up with a book at her family’s home in Bartlett, NH on any given weekend.

Mindy Leonne, Brownfield, ME Mindy is an herbalist at Stark’s Mountain Herbs and Reiki practitioner at HeartSpace in Fryeburg, Maine. She enjoys intentional living and loves the peaceful, nature-centered lifestyle that Maine and New Hampshire offer.

Winter 2020/21

Mike Cherim, North Conway, NH Mike is a trailwork- and SAR-volunteer in the WMNF. His passions are primarily hiking and skiing (plus biking and fishing)–and he also loves to write. He makes his living, however, running a local guiding company: Redline Guiding out of Intervale.

Heather Corrigan, North Conway, NH Originally a flatlander, Heather has called the White Mountains home for almost a decade now. She enjoys throwing herself down mountains, hiking up them, and exploring the natural beauty of the outdoors. She spends time reading, listening to music, and taking too many pictures of her cat.

Bernadette Donohue, Fryeburg, ME Bernie’s love of adventure, beauty, and people started her 35-plus-year real estate career. Creator of MWV Photo Contest/ Calendars for Charities and Hands of Hope cancer survivor banner, she continues to dedicate herself to bettering the lives of others with her positivity.

Brian M.Coffey, CEC, AAC, Bartlett, NH Brian is a professional chef and caterer. He has lived and worked in the MWV for 40 years. He has written several books and enjoys making how-to videos on cooking. Brian’s passion is to help people learn how to enjoy cooking and have fun in the kitchen. When he is not in the kitchen, he loves spending time with his grandchildren, in nature, and on long walks in the forest.

David Lottman, Conway, NH David has devoted his entire adult life to climbing, and is currently working as a professional mountain guide and avalanche educator. In his free time, you will find him blogging, mountain biking, kayaking, hiking, skiing, or in the kitchen working on a new recipe with his wife Michelle, his son Alex, and daughter Madalena.

Additional Contributers - Jesse Wright, writer - JP Goodwin, writer - Judy Burgess, writer - Tyler Ray, writer - Duncan Macfadyen, writer - Stowell Watters, writer - Dr. Trish Murray, writer - Alexandra Roberts, photography

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WINTER 2020/21 • CONTENTS 30 - RIDE THE WHITES

60 - QUIET WINTER HIKES

68 - RESORT TO BACKCOUNTRY

FEATURES 14 HERBAL MEDICINE

FOR SUPPORT

By Mindy Leone

22 THE LOST ART

OF SLEDDING

By Lori Steere

30 SNOWMOBILING

THE WHITES 36 WHITE MOUNTAIN

BREWS & NEWS

By Joe Russo

24 YOUR CAR IS YOUR BASELODGE

30 SWEET REWARDS OF

WINTER HARVEST

26 SKI TUNING TIPS

BY THE PROS

34 CULINARY ARTISTS

OF THE VALLEY

By Duncan Macfadyen

By Stowell Watters

By Cathryn Haight

48 YOUR SECRET

WEAPON IN

THE KITCHEN

by Brian M. Coffey

54 MAINTAINING YOUR

BODY’S FASCIA

By Dr. Trish Murray

66 THE NEW AGE OF

TRAIL ETIQUETTE

By Mike Cherim

68 RESORT TO

BACKCOUNTRY

By Jake Risch

58 MUSCLE RECOVERY

& STRETCHING

78 THE WONDER OF

WINTER WILDLIFE

By Matt Maloney

60 QUIET WINTER HIKES

84 THE BALSAMS RESORT CHRONICLES

By Hilary McCloy

By Ryan Smith

By Rick Tilotson

ON THE COVER

REGULAR DEPARTMENTS 7, 10 8 9 12 16 18 40 74

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NON-PROFIT SPOTLIGHT SMALL BUSINESS SPOTLIGHT REAL ESTATE CORNER LOCAL BOOK REVIEW GEAR REVIEW ART IN THE VALLEY VIEW FROM THE FARM HISTORY - DID YOU KNOW?

Skier: Damian Dryjas Photography: Wiseguy Creative Camera: NIKON D750 TAMRON SP 15-30mm F2.8 Exposure: 1/640 sec; f/22; ISO 1250 Location: White Mountains, NH

MWVvibe.com

NORTH COUNTRY CAMERA CLUB By Judy Burgess If you love photography and want to explore more possibilities for improving your images, then consider the North Country Camera Club of Conway. In existence since the 1980s, the club was started by a small group of dedicated local photographers. Over the years the club, a group of enthusiastic photography fans who represent a wide variety of experiences from professionals to new learners, has grown from 10 to 12 members to today’s membership of 42.

The club meets twice a month at 7 p.m. on the second and fourth Thursdays, from September to June. The first meeting is an educational program while the second is our monthly competition.

We have two classes for the competition with Class A being for the more experienced photographer and Class B for the new learners who are eager to improve their skills.

Each month there is a different photographic subject (the subject is the same for both classes). Award ribbons are given for 1st, 2nd, 3rd, and honorable mention in each class. Some months feature an “Open” category allowing the photographer to submit a creative, action, still-life, landscape/seascape, people, nature, or whatever type of photographic image piques their interest.

The club also has a fall and spring photographic field trip, holiday party, an annual competition, and a year-end banquet.

Each month we have a different qualified local or out-of-state photographer as a judge. He or she gives constructive comments on each image as to composition, exposure, sharpness, creativity, impact, and tips for how to improve the image. The atmosphere of the club is one of learning and mutual support, and the love of the art of photography.

You can view updates of activities on the club’s Facebook page. The web page is www.northcountrycameraclub.org and the rules of the competition are listed under the heading “competitions.” Membership dues are $35 for individuals and $45 for a couple. Dues have to be paid if you want to compete, but anyone is welcomed to join a meeting and see what we are all about before actually joining.

Due to COVID-19, the club is not meeting at our usual location, Kennett Middle School in Conway. In the near future, all meetings

NCCC Program Schedule & Competitions - 2020-2021 January 14, 2021: Educational Meeting; Glennie Competition, with comments January 28, 2021: Monthly Competition; category “Creative Manipulated” – Judge, Jay Philbrick, Philbrick Photography Feb 11, 2021: Education Mtg “What Judges Look for in a Competition Image” by Arabella Dane February 25, 2021: Monthly Competition; category “Open” – Judge, Dan Houde, Wiseguy Creative Media Winter 2020/21

Steam Train & Snowing, by Judy Burgess - Honorable Mention at the February 2020 North Country Camera Club competition

will be conducted via Zoom. The print competitions have been postponed until we can meet live at the school.

For more information, contact Judy Burgess, president at joejudyphoto7@hotmail.com.

March 11, 2021: John Hoffman and John Keator present “Milky Way & Night Sky Photography” March 25, 2021: Monthly Competition; category “Macro – any subject” – Judge, Barbara Rozavsky, MNEC & Greater Lynn Photographic Association April 8, 2021: NECCC 2020 Open 2020 Circuit Competition has been canceled; new program – TBA April 22, 2021: Monthly Competition category “Open” Judge, Arabella Dane May 13, 2021: Field Trip with Ed Bergeron

May 27, 2021: Monthly Competition; category “Leaf – one leaf wild or cultivated” – Judge, Jane Kelley of Lakes Regional Camera Club June 10, 2021: Year-End Annual Competition; all images/prints score 8 and above, twojudge panel June 16, 2021: Annual Banquet 2021 Spring Field Trip with Ed Bergeron depends on weather 2021 Fall Field Trip with Judy Burgess depends on weather and foliage, and COVID-19 7

SMALL BUSINESS SPOTLIGHT

Tell us about your unique Valley business at info@mwvvibe.com.

ALEXANDRA ROBERTS PHOTOGRAPHY Alexandra Roberts is not your typical wedding and couples’ photographer. While she started her business in Boston, she relocated to the Mount Washington Valley three years ago, pursuing her love for the mountains. You’ll find her—camera in hand—skiing, climbing, running, or cycling throughout the White Mountains nearly every day of the year (seriously, every day).

Alex feels like a close friend to each and every couple she works with.

She approaches her role in a wedding as more than just taking photos; it involves leveraging her 12 years of experience to help her couples feel calm and confident as they progress through their wedding day.

She fully commits to each and every wedding, and unlike most photographers, does not operate with hourly packages, but simply photographs the entirety of the wedding from start to finish.

Alex has, at times, had the opportunity to combine her photography business with her experience in the mountains, which culminates into some of the most extraordinary images of mountaintop wedding ceremonies and proposals. If you need someone to hike 15 miles into your ceremony location and capture the most spectacular images of your wedding day, Alex can most certainly do both.

AlexandraRobertsPhotography HIGHLIGHTS INCLUDE: • Wedding and portrait photographer • Documenting people in places they love • Will climb, ski, or hike for weddings and proposals • Based in the Mt. Washington Valley • Will travel worldwide

For more information, email alex@alexandraroberts.com or visit www.alexandraroberts.com.

TREVOR HOPE PYROGRAPHY Trevor Hope Pyrography (THP) specializes in custom wood burnings and wood workings. The products are entirely handcrafted from locally selected wood. Most of the products offered are made to order, allowing custom-crafted products specifically for each customer.

hopetrevor12pyrography

Cribbage boards, chess boards, boxes, incense holders, wall hangings, and more are available online on Etsy, and can be customized with wood burnings. Names and dates are always free; art can also be added for a fee. Trevor does not use lasers or CNC machines, giving his products an authentic hand-made touch to heirloom-worthy items.

Because of the numerous options for customizations, THP has had the pleasure of making many memory pieces for weddings, anniversaries, birthdays, and souvenirs. Customers are guaranteed a unique, one-ofa-kind item for you or as a gift to others. Although THP does not currently have a shop location, they plan to be at several art fairs around the Valley in the near future. Follow them on Facebook and Instagram to keep up with where they will be next!

HIGHLIGHTS INCLUDE: • Custom wood burnings • Custom cribbage and chess sets • Locally handcrafted products • Made from local wood

For more information, email hopetrevor12@gmail.com or visit www.etsy.com/shop/trevorhopepyrography.

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MWVvibe.com

REAL ESTATE CORNER By Bernadette Donohue

Life is What You Bake It

Handed down from generation to generation are special recipes that become family favorites—even though the vagueness of some instructions and ingredient amounts can make it interesting to try and duplicate. Seriously, how much is in a heap, pad, pinch, or tip? Yet, somehow using an old recipe, and winging it a little, makes it that much more impressive when the intended and delicious delight comes out just the way you remembered, or perhaps better.

I especially love coming across the recipe cards with the smudges, stains, and handwritten corrections, showing that they were tweaked and perfected to taste along the way. Treasured recipes from my mother, Nana, Grandma, and mother-in-law, proudly displaying their names at the top of the card, claiming each favorite as their own, or giving credit where due.

While the basics do not change much over time, a recipe that is passed along to the next generation will always require a few new steps, altered measurements, and adjusted temperatures to adapt traditional methods to more modern times.

The process of finding a home also comes with its own inconsistencies that may change what you imagined the process and outcome to be. If your efforts have not yet been rewarded, try using some old-fashion advice to revitalize your endeavors towards home ownership.

Certainly, one of the biggest obstacles in our current market is an overall lack of inventory, plus an unprecedented number of buyers who are ready, willing, and able to make their move as soon as another desirable property comes available. Those who are aiming for the Mt. Washington Valley and vicinity are looking for either primary living or vacationing, so we have double the interest, thus creating an urgency of buyers searching for the Valley’s lifestyle. It’s no wonder there are frustrations experienced by buyers who have lost out, sometimes multiple times, and in bidding wars beyond the listing price.

Getting back to some basics may allow you to regain some control and find more joy and meaning in the outcome. Often overlooked in the frenzy of searching and competing for a property is to ask yourself: what are the most important things that you want in your next home? Each member of the family (yes, kids too!) should list their wants and circle their top choices. Then take the time to ask each other “why” that specific feature is important, and really listen to hear the reasons behind the desires. Even after the “why” has been answered, dig deeper to find out what it would mean to them if those needs were met. Next, identify any commonalities and talk about ways that your family might be able to tweak some of those ideas to achieve the basics on your Winter 2020/21

new list. You may be surprised to find that what you thought you were looking for in a home is somewhat different with this perspective, which could open up your search parameters to include homes that you had not previously given much thought to.

For instance, in asking “why,” you might find out that being together as a family and having a place for extended family and friends to visit is actually much more important than having that mountain view you had been searching for. Maybe being a part of a smaller community with access to a wonderful school system will open the door to crossing town or state borders, and may ultimately be more important than the updated kitchen or that two-car, attached garage you were expecting to find. In other words, what may have been highest on your list of wants, before

Often overlooked in the frenzy of searching and competing for a property is to ask yourself: what are the most important things that you want in your next home? this exercise, might be replaced by a shorter list of your real needs. With this new outlook, discuss any changes in your search parameters with your local real estate advisor and begin to utilize this clarity to open new doors (quite literally).

Remember that most homes can be changed to create the lifestyle you desire—and there are homes on the market right now, or coming soon, that may have been overlooked because of their age, design, condition, size, or amenities. From personal experience, enhancements and a little extra vision created a new delightful home from a very basic one; a small 1970s ranch became a beautiful two-story colonial with a full, finished basement, farmers and screen porches, patio, mudroom, and a two-car, attached garage.

Tweak some of your expectations, include what your family values most, and add patience and persistence to this winning recipe of finding, creating, moving, and enjoying your new abode.

Bernadette Donohue is a seasoned professional, helping buyers and sellers with their real estate needs for the past 35 years. Bernie works for Badger Realty in North Conway, NH and resides in Fryeburg, ME. She has dedicated her career and lifestyle to serving clients and the community with the heart of a mother. Bernie can be reached at (207) 542-9967 and via email at Bernie@BadgerRealty.com.

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NON-PROFIT SPOTLIGHT

Tell us about your unique non-profit at info@mwvvibe.com.

OUTDOOR ADVOCACY Support Experience-Based Lifestyles and Landscapes, by Tyler Ray WiseguyCreative.com photo

The Mt. Washington Valley (MWV) has long been devoted to the pursuit of tourism as a means of attracting, accommodating, and entertaining visitors to support the local economy, much of which has been driven by interest in the area’s signature natural asset, the White Mountain National Forest (WMNF). With a one-way destination focus, the area has developed into a high-amenity zone, creating a surplus of attractions and opportunities for any visitor, whether they are here for the outdoors or not, producing a transient yet indelible community character.

After the pandemic hit, that character was tested as we experienced two very drastic realities in a short amount of time:

gear, camp or stay in hotels, and frequent breweries, restaurants, and coffee shops, while living an experience-based lifestyle or traveling to recreate in wild landscapes. Many types of industries depend on the outdoor economy, including companies that make recreation gear, local shops that serve tourists, and even non-recreation businesses to provide a competitive advantage for hiring and retaining workers. The outdoor industry delivers 2.1 percent of U.S. economic output, is growing faster than the national economy, and is now emerging as a critical element in the economic recovery from the pandemic.

In New Hampshire, the outdoor economy accounted for more than $2.8 billion in economic impact in 2019, or about 3.2 percent of the state’s economy, ranking 9th highest—and matching outdoor powerhouse Colorado. Outdoor recreation businesses in New Hampshire employed 37,051 workers who earned $1.3 billion in wages, making it one of the largest industries in the

After the pandemic hit, that character was tested as we experienced two very drastic realities in a short amount of time: one with no tourists, creating a dormant economy, and one with too many visitors, jeopardizing quality of life and natural resources. one with no tourists, creating a dormant economy, and one with too many visitors, jeopardizing quality of life and natural resources. The pandemic has forced us to think in new ways—how to develop strategies that grow the economy while mitigating potential harm to the environment. It begs the question: what kind of economy do we want to live in, and is there a way to strike a balance?

One such emerging paradigm is the “outdoor economy,” so-called, which refers to economic activity that is made and spent around outdoor pursuits. These consumers purchase new

state. The most successful sectors of the outdoor recreation industry include retail ($683 million), hospitality ($604 million), manufacturing ($340 million), and arts and entertainment ($324 million). Despite these impressive numbers, New Hampshire has failed to capitalize on its own competitive advantage, ranking second to last (just in front of Vermont), in terms of government expenditure on outdoor recreation activities as a percentage of the value added by outdoor activities as a whole.

That lack of investment in outdoor recreation activities, yet continued reliance on tourism, is killing the goose that lays the

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golden eggs. The truth is, COVID-19 exacerbated existing issues in the MWV; it did not create them. Across the country, in similar “gateway” communities to public lands and outdoor attractions, these issues include visitor friction, trail-user impacts, affordable housing, income inequality, and limited workforce—all indicators of a saturated marketplace. Add in a surge of remote workers and occupied second homes, and every kind of resource from town infrastructure to natural assets are strained, with this winter anticipated to be no exception. For the outdoor economy to resonate and have meaning, it needs a champion.

Enter Granite Outdoor Alliance (Granite Outdoor), a membership-based nonprofit launched this past fall, to promote a sustainable statewide outdoor economy that enhances recreation and provides economic benefit. The concept is to leverage natural assets to attract, stimulate, and improve the economy, catering to an outdoor-based lifestyle. Granite Outdoor’s mission is rooted in four basic policy areas, namely: economic development, conservation and stewardship, education and workforce; and health and wellness. Members include outdoor businesses,

That lack of investment in outdoor recreation activities, yet continued reliance on tourism is killing the goose that lays the golden eggs. The truth is, COVID-19 exacerbated existing issues in the MWV; it did not create them. organizations, entrepreneurs and individuals, reflecting the outdoor ecosystem across the state. The organization intends to mobilize and empower these industry stakeholders to rise up and steward policy to support these four principal areas. It’s a proposed paradigm shift that moves away from the one-trick pony of tourism and focuses on developing balanced strategies to grow the economy while preserving the character of the people and region for future generations.

The time is now to generate our vision for the future, one that encourages responsible economic growth, attracts a younger workforce, protects the wild places in which we play, and provides better access to the outdoors to support healthy initiatives. It’s time for us all to re-imagine our investments in social, political, and economic tools and to speak up to ensure we are on the path to sustainability. After all, we are all in this outdoor community together, and our future depends on it.

Interested in joining the movement? Whether business or individual, support a balanced outdoor economy by joining at www.graniteoutdoor.org.

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Tyler T. Ray, founder of Granite Outdoor Alliance, is Principal of the professional advocacy firm Backyard Concept, LLC, which specializes in legal, consulting, management, and advocacy services in the outdoor recreation space.

Winter 2020/21

VoIP Phone Systems featuring Voicemail to Email • Smartphone & Computer Apps • Mobile Office

NORTHLEDGE TECHNOLOGIES INC. (603) 383-4030 • www.northledge.com 11

LOCAL BOOK REVIEW By David Lottmann (GBA Granbassador) also allows the GPS chip in the phone to show real-time position even when out of service and in “airplane” mode.

A description of each glade is given, including a difficulty rating, average time commitment, and vertical drop. I found it a little confusing that a “star” system is used for the difficulty rating, since in most guidebooks/ reviews, stars are used to rate the quality of something. In the case of this guidebook, Graniteland: A Guide to Granite Backcountry a “five-star” glade is not necAlliance Glade Zones in New Hampshire essarily higher quality than a + Western Maine “one-star” glade, but the two First Edition 2019 – Published by are on the far extremes in Backyard Concept and HeyFitzwilliam.com terms of difficulty/commitAuthor: Not listed ment. True to their support of the local economy, almost every glade description ends Over the last three years, the non-profit with recommendations on pre- and postGranite Backcountry Alliance (GBA), has trip eats and drinks. been hard at work “tackling East Coast tree The book concludes with short density problems” and with the support of descriptions of four ski trails that were cut countless volunteers, land managers, part- by the Civilian Conservation Corps. These ners, and sponsors, is now proud to maintrails are great options for new backcountain eight gladed zones in New Hampshire try riders to get a taste of what backcounand western Maine for the backcountry try riding is all about. enthusiast to enjoy. Self-described as both Graniteland is a nice physical rendition a coffee table conversation piece and an of what has been available online at the in-the-field reference book, Graniteland GBA website for a year or two. Thumbing meets those claims at different levels. through its pages easily gets me charged

The first half of the spiral-bound book up for the quickly approaching winter! covers information about the alliance, While the book can be purchased at local their mission, vision, annual events, shops such as IME, Ragged Mountain economic impact, and how to become a Equipment, and Ski The Whites, you can member. Before getting to the glade zones also obtain the book by becoming a supinformation and how to prepare, readers porting member of GBA. Visit granitebackare offered Leave No Trace principles, avacountryalliance.org for details. lanche safety, and a graphic gear list.

The second half of the book covers the eigth glade zones and four Civilian Presidential Skiing: A Guide Conservation Corps (CCC) ski trails. Each to Backcountry Skiing in zone section starts with a custom topoNew Hampshire’s Presidential Range graphic map showing parking, uphill access (skin track), and different glade lines.

First Edition 2020 – Locke Mountain The color chosen for the topo lines barely Press ISBN: 978-0-578-72065-4 contrasts with the base map color, making Author: Kurt Niiler actual terrain association a bit difficult.

Luckily, GBA has created beautiful digital The last decade has seen a significant versions of these maps, available for free increase in backcountry skiing and riding on the Avenza app, also free for both IOS in the White Mountains of New Hampshire. and Android devices; a savvy reader with While places like the iconic Tuckerman Rasaid app on their device can simply scan vine and neighboring Gulf of Slides have the QR code on the following page to have always seen substantial visitation, backthe map imported into their device. This country travelers have more recently been

venturing all over the Presidentials to find more secluded turns. It seems to be the perfect time for Kurt Niiler to publish his new guidebook, Presidential Skiing: A Guide to Backcountry Skiing in New Hampshire’s Presidential Range.

While there have been other guidebooks written about skiing in the White Mountains, most notably David Goodman’s Backcountry Skiing Adventures: Classic Ski and Snowboard Tours in Maine and

New Hampshire, copyright 1999, Kurt’s book is the first to focus in great detail on the rideable terrain within the Presidential Range.

From tours off Route 302 in Crawford Notch in the south to remote terrain accessed from Route 2, Randolph, NH in the north, this guidebook covers 17 destinations in four different geographic groups: Northern Presidentials, Mount Washington East, Mount Washington West, and Southern Presidentials.

Before getting to the different regions, Kurt provides a short introduction to share the goals of the book: the first being to provide “a resource for those looking to provide a ski outing,” the second is “to act as a record of what has been skied in the Presidential Range,” which is why some “obscure and ephemeral routes are still included.”

Following the introduction, two pages of history give the reader a glimpse of the rich history that surrounds skiing in the Presidential Range over the last 100 years, including the ground-breaking descent

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of the Tuckerman Headwall in 1931 and legendary 1939 “Inferno” race, in which Austrian Toni Matt flew from the top of the mountain to the bottom in just six minutes and 29.2 seconds—a record that still holds today! For those who want to read more of this history, a reference is made to Jeff Leich’s book, Over the Headwall: The Ski History of Tuckerman Ravine.

A little over a page is devoted to the geology of the range, and just shy of a page to the unique mountain weather the range experiences.

Following the information on whether Kurt provides a solid gear list for reference along with information on local specialty retailers, all who can offer great local advice and some who offer rental equipment if someone in your group forgot to pack their skins!

Readers will then find a list of resources regarding land management and various organizations that are stakeholders in protecting this precious resource; all to help the general public make educated decisions. Perhaps one of the most important ones—especially considering the steepness of the routes described in this book—is the Mount Washington Avalanche Center (MWAC). Almost every

man’s book back in 1999, it only covered the two most popular routes, Airplane and Pipeline gullies. Kurt’s book describes no less than 12 descents into this vast wilderness area.

The second zone, “Mount Washington East,” covers the well-known Tuckerman Ravine, but also includes information on its neighbors, Huntington Ravine and the Gulf of Slides, along with less known lines on the Boott Spur ridge, and the summit cone eastern snowfields.

Zone three is comprised of the west side of Mount Washington, namely “The Cog,” and Burt and Ammonoosuc ravines.

This reviewer was somewhat surprised to see a relatively new slide path in this area—that has become a locals’ favorite run—was omitted from this section. Perhaps some gems are best left to word of mouth, though a keen reader might find this route if they study the amazing aerial photography included in this book!

The final fourth zone makes up the Southern Presidentials all the way down to the long gullies on Mount Webster in Crawford Notch. No less than 18 lines are described in this section.

I’ve made it this far and have barely mentioned one of the most notable

Presidential Skiing is a timely addition to any aspiring or experienced East Coast backcountry skier or rider’s library. route listed in this book is steep enough to produce an avalanche within the forecasting area of MWAC. Once the snowpack has sufficiently developed, you can find almost daily forecasts at www.mountwashingtonavalanchecenter.org.

Finally, before getting into the routes themselves, an icon legend and objective information is covered. In addition to approach and descent routes, Kurt utilizes an objective three-star quality rating system with one-star routes being “worth checking out if you’re in the area” to threestars being “a classic and must-do for the area.” Important logistics like vertical drop, max slope angle, and aspect are included, along with abbreviations for “mandatory air” or “technical” skills needed—think ice axe and crampons!

Now we come to the first “zone,” the Northern Presidentials. Here, Kurt lists routes and ravines that have never been published in a book before, namely King, Castle, and Jefferson Ravine. While the Great Gulf was covered in David GoodWinter 2020/21

features of this guidebook: the photography. Almost every area is covered with amazing aerial photography, which greatly helps locate the described routes.

Beyond that, the action photography in this book is so inspiring. Over a dozen talented photographers contributed real stoke-filled images of skiers ripping down these aesthetic lines, many in beautiful two-full-page layouts.

Presidential Skiing is a timely addition to any aspiring or experienced East Coast backcountry skier or rider’s library. Within its pages you’ll discover the necessary information to locate and help plan years of adventures. The images inside will inspire you to wake up at 3 a.m. and become part of the “dawn patrol” crowd—those backcountry travelers who understand an alpine start is worth watching sunrise break as you skin above the treeline.

Presidential Skiing is available from presidentialskiing.com, International Mountain Equipment, and White Birch Books, both located in North Conway, NH. 13

HERBAL MEDICINE FOR OUTDOOR RECREATION AND WINTER SUPPORT

By Mindy Leone

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lants and people have had a long history together. For thousands of years, plants have provided people with food and medicine. We have depended on plants for survival.

But as time has passed, humans have largely adapted to a lifestyle that is more disconnected from the plant world. As soils become more depleted and artificially enhanced, food becomes more processed, and chemical medications are our go-to for pain and illness, we lose the vital connection to our original and purposeful relationship with plants and what they have to offer.

Powerful medicine is packed into hundreds of plants and herbs around us. When we begin to learn about the many unique offerings in plants, we begin to look at them in a different way.

We begin to look at them with awe, reverence, and respect. We might gather wildflowers for medicine rather than just for vases

Courtesy photo

have been cultivated in organic, biodiverse gardens.

Adaptogenic herbs are a large part of herbal medicine.

Adaptogens work to counteract the effects of stress in the body and regulate balance in the hypothalamus gland (hormone and body temperature regulator), pituitary gland (regulates major body functions), and adrenal glands (regulate metabolism, immune system, and stress responses). In short, they “adapt� to what the body needs.

As we begin to settle into winter, we can find ourselves presented with a mosaic of symptoms that might be challenging for us. Our immune system might not be as strong as it could be, and illness can take hold. Or perhaps our bodies cannot fight the cold temperatures as well as we would like them to, and as a result, we might have poor blood circulation, which can bring discomfort.

Medicinal herbs have the potential to strengthen our connection to personal health and our natural environment. This connection is even stronger when we know our herbal remedies have been cultivated in organic, biodiverse gardens. in our homes. A medicinal weed will become welcome, rather than cut, pulled, or worse, sprayed with chemicals to prohibit its return. Perhaps we allow our lands to grow natural and free, welcoming the cycle of various wild plant species in order to not only witness them, but to respectfully utilize them for our own health and wellness.

The human experience is elevated through our relationships with plants. Medicinal herbs have the potential to strengthen our connection to personal health and our natural environment. This connection is even stronger when we know our herbal remedies

Or maybe we want to hit the slopes, backcountry ski, or take a winter hike. Extra endurance can help us go farther and longer, which brings a deeper level of satisfaction to our experience.

Herbalists understand that there are plants to guide us in these areas of need.

Herbs can be used on their own or in combination with other herbs that complement each other. They are, in general, a safe way to bring a higher level of wellness to each individual seeking their support. Most herbs are safe to take along with any medications, but always consult with a physician if you have any specific concerns.

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potency. Liquor acts as a drawing agent to the herbs, and extracts the medicinal properties from the herbs over time. The flavor of the tinctures can be described as strong and earthy. To take the tincture, it is suggested to put 10 to 15 drops (.25 to .5 mL) sublingually (under the tongue) for a fast result. If the herbal flavor is not preferred, it is also effective to add the dosage to a drink of choice. Tinctures can be taken situationally or consistently for longer periods of time, depending on the need.

Everyone has the freedom to experiment and discover new ways to thrive in mind, body, and spirit with help from the gifts of medicinal herbs. Plants are allies that help us restore ownership of our personal path to wellness. We have the choice, now more than ever, to turn to ancient plants for healing in times of illness and imbalance, disease prevention, and promoting a positive mindset.

Starks Mountain Herbs photo

SOME HELPFUL HERBAL REMEDIES SPECIFIC TO THIS TIME OF YEAR INCLUDE:

Mindy and her husband Charlie own Stark’s Mountain Herbs, where they cultivate sungrown, small-batch herbal remedies and MOFGA (Maine Organic Farmers and Gardeners Association) certified clean cannabis, relying solely on organic and regenerative practices. They believe people can heal, elevate, and thrive with support from plant medicine that is made in a positive, affirming environment. Custom blends are available and designed to meet a range of needs. All tinctures can be found at starksmountainherbs.com or in the retail area at HeartSpace, a wellness studio in Fryeburg Maine.

Circulation Remedy: This tincture is formulated with several herbs to stimulate the circulatory system. In winter months, one spends more time outdoors, enjoys outdoor recreation, and even in cooler indoor temperatures, which can lead to poor blood circulation. Featured ingredients include organic herbs arjuna, hawthorn berries, black cohosh, capsicum, celery seed, ginger, cinnamon, muira pauma, and adaptogenic schizandra berries.

Endurance Support: This is a single tincture, meaning only one key herb is used. This featured herb is eleuthero root (aka Siberian ginseng), which is the most studied herb in the world. It was the first plant identified as an adaptogen. It is a powerful herb that helps the body with several funtions, including increasing endurance and athletic performance, mindfulness, focus, and improved concentration.

Immune Support: This tincture is formulated with several herbs to support our immune system through the winter months, both for prevention of illness and to boost immunity when we become sick. Featured ingredients include organic herbs and adaptogens ashwagandha, astragalus, poke root, dong quai (angelica), sage, and thyme.

Lung Support: This tincture is formulated with several herbs to support the respiratory system. Whether one needs lung support during outdoor recreation or when symptomatic with illness, this medicine will support lung health. Featured ingredients include organic herbs and adaptogens mullein, astragalus, hyssop, cinquefoil, and tulsi (holy basil).

Tinctures are plant material that are soaked (macerated) in highproof liquor for a minimum of six weeks to ensure full medicinal Winter 2020/21

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GEAR REVIEW By David Lottman MOUNTAIN STRETCH JACKET Ragged Mountain - $149 The Mountain Stretch Jacket is popular with folks who spend serious time working or playing outside in the winter. Warm Polartec® Power Stretch® fabric has four-way-stretch to move with you. It’s the perfect fabric: wicked soft and fuzzy inside, and still featuring a tough-but-supple, no-pill outside. There’s a reinforced wind-flap behind the full-length zipper, which is fleece-backed

This one’s a favorite among the climbing guides in the White Mountains as it performs mightily on the crags, but still looks sharp in the pub. where it comes up high to cover your chin. The fitted hood means you can leave your neck gaiter behind, and the hood fits well under a helmet or hard-hat. Essential items are kept handy in the zippered slash chest pocket.

The removable elastic crotch-strap keeps it tucked under your harness when you’re climbing or working at height, and the thumb loops seal that gap you get above your glove’s gauntlet.

Seems like the Mountain Stretch Jacket would cram into your pack without hogging much space–but we don’t really know for sure, as we’re always wearing it! This one’s a favorite among the climbing guides in the White Mountains, as it performs mightily on the crags, but still looks sharp in the pub. Sleek and form-fitting, the Mountain Stretch Jacket is all warm and comfy; perfect for when the conditions outside are neither.

I have always had a Power Stretch hoody in my gear closet, and Ragged Mountain Equipment has upped the game here by using the new Power Stretch Pro fabric. This fabric feels a lot like the original Power Stretch, super soft and warm on the inside, but has

DURABLE COMMUNICATION Rocky Talkies - $90.00

Communication is crucial to safe backcountry travel, and nothing helps improve communication than a quality set of radios. The Rocky Talkie is designed for athletes to push their limits in the outdoors.

Unlike the fragile plastic belt clips of other radios, Rocky Talkies are easily secured to backpacks and harnesses, using an ultra-light carabiner. Right out of the box, I could feel how durable these radios are.

First, there is the shatterproof front screen that is transparent for the LED display. Then there is the removable rubberized case for all-around drop protection. The case fits so snugly I didn’t even realize it was removable until I really started to dig into the radio after months of use. There isn’t much reason to remove the case unless you’re carrying spare batteries (more on battery life later).

better longevity, durability, and original shape recovery.

The description of “jacket” might seem a little misleading as this is a great next-to-skin piece, or best worn over a thin synthetic or Merino wool t-shirt as a base/ mid-layer. The fit is actively snug with the arms just being a bit too long for my frame. This is an excellent piece to add to any cooler weather outdoor wardrobe! www.raggedmountain.com/clothing-for-men-80/ mountain-stretch-jacket Made in USA by Ragged Mountain 279 Route 16 & 302, Intervale, NH

For water resistance, the radios carry an IP56 rating, meaning they are splash-proof and snow-proof–but should not be fully submerged. The audio quality of these little hand-held radios far exceeds any of the other radios I have tested. It almost doesn’t sound like a radio, and sounds more like a five-bar, LTE connection with a modern smartphone.

There are only five buttons, which makes this radio incredibly easy to use right out of the box. Range was one of the hardest features for me to truly test, as I am almost never that far from my clients or partners. When alpine rock climbing in Huntington Ravine, we are always within 60 meters of each other. This winter, back-country skiing that distance can increase to a maximum of a half-mile … still way within the suggested range. This is a twowatt radio … the strongest watt option available that doesn’t require a license to transmit on. I found the battery life to be substantial, especially for such a small radio. My informal testing showed the battery would last for over 12 days of use while guiding both waterfall rappelling and rock-climbing trips.

For under 5 ounces, this might be one of the best things you could add to your outdoor kit when it comes to overall team communication and safety. www.rockytalkie.com Use promo code “AlpineStart10” to get 10% off!

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TECHNICAL BACKPACK Deuter Guide Lite 24 Backpack - $130 The pinnacle series from Deuter has been completely redesigned and overhauled—resulting in a new, minimalistic Guide Lite 24.

Balanced load distribution and stability are results of a flexible, tensioned Delrin U-frame. Its ultra-lightweight, uncluttered design includes quick, one-handed access via a draw-cord closure.

The manufacturer’s website lists its weight as 1.43 pounds. I did find some weight discrepancies when using my digital cooking scale at home. Normally, packs are an ounce or two off, but in this case, the complete pack was a half-pound heavier than claimed. I took the removable components off the pack and weighed everything separately and together to get a better idea of the true weight based on each configuration.

The complete pack weighed 2 pounds, 1 ounce (938 grams).

The top lid weighed 3.5 ounces (94 grams). The waist belt weighs 5.5 ounces (160 grams). So, the claimed pack weight looks to match the completely stripped-down version of the pack at 1 pounds, 8 ounces (684 grams).

For a pack of this volume, I do feel this is slightly on the heavier side when compared to similar packs in the class. This extra weight probably comes from the more robust internal frame and thicker closed-cell foam shoulder and back pads than similar models.

This pack only comes in one size (though there is a woman’s version and a larger capacity version). Measuring from the top of the shoulder straps to the middle of the waist belt is about 17 inches.

I have a 19-inch torso (5’9” tall, but torso length is more accurate when fitting packs). That means this pack rides a bit high on me when it comes to the waist belt. This worked fine for me, as I often have worn this pack over my harness, and I preferred to leave the waist belt on and clip it above my harness. Combined with the sternum strap, this helped the back hug my back closely while climbing.

With 24 liters (1,465 cubic inches), I could easily carry my full rock guiding kit or my 4,000-footer packing list while I work on the 48’s with my son last season. The expandable collar adds another 600 or so cubic inches. An external helmet carry system frees up even more pack space, and a climbing rope can easily be secured over the top of the pack, thanks to long enough top-side compression straps with fast release buckles.

This pack definitely carries well. The internal frame feels like a thin plastic sheet reinforced with two stiffer stays running down the sides. This made awkward loads (like a full trad-rack) carry with no pressure points. The waist belt is quite wide (4.5 inches at its widest) and wraps perfectly around the body. In my case, this was a bit over the hip bone, but a shorter user would find it quite comfy.

The height-adjustable sternum strap (with whistle) did a great job of keeping the pack centered. Overall, this was a very comfy pack for day-hiking and rock-climbing multi-pitch routes.

There are quite a few features on this pack that some may really like, while others may find a bit excessive for an alpine pack.

Features I really like are the well-sized removable top pocket Winter 2020/21

with both external and internal compartments. It also has a great “alpine emergency” infographic under the lid that lists emergency numbers for different countries, universal SOS signals, and more. The pack is hydration-system-compatible, though I did not use a system with the pack. I also didn’t test this pack in winter, so I have not used the ice axe carry system; but playing with it at home, it’s pretty slick. While seemingly cosmetic, I’m a huge fan of the high-visibility orange color that this pack is available in.

The new Deuter Guide Lite 30+ Backpack is a solid choice for a technical backpack that also has the carrying comfort and features one might look for in a more general day-hiking backpack. Dual ice axe and rope-carrying capability let it cross over to both winter mountaineering and ice climbing applications. This is a pack worth looking at if you’d like a well-made pack that can serve you well, whether hiking 4,000-footers or getting in some multi-pitch climbing. www.backcountry.com/deuter-guide-lite-24-backpack To read more of David Lottmann’s reviews, go to www.northeastalpinestart.com.

David Lottman has devoted his entire adult life to climbing—pushing his grade on recreational objectives and working as a professional mountain guide. David is an aspirant “rock guide” through the American Mountain Guide Association [AMGA], an Ortovox Team Athlete, an expert gear tester at the Gear Institute, an American Institute for Avalanche Awareness and Education [AIARE] course leader, holds a Wilderness First Responder [WFR] and is a volunteer member of Mountain Rescue Service [MRS] and Androscoggin Valley Search and Rescue [AVSAR].

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ART IN THE VALLEY By JP Goodwin Road Trip to the Arts As the snows of winter drive all but the hardiest of plein air painters indoors, some of us strap boards to our feet and venture out still, driven souls or crazy fools that we may be.

The gallery scene is rich and varied, filled with treasures created along byways and in the mountains this past fall—images of our beloved North Country, as well as far-flung destinations we have visited in the past when travel was the thing.

Galleries and studios around the Valley keeping regular business hours for your convenience include ArtWorks/Chocorua Creative Arts Center (CCAC), Cassidy Gallery, Gateway Gallery & Gifts, Jackson Art Studio & Gallery, League of NH Craftsmen, Main Street Art! of the Mt. Washington Valley Arts Association (MWVArts), Macomber Glass, Robert Gordon Gallery, and Skyforest Gallery, a relatively new venue.

You’ll find them all open on Saturdays, Sundays, and some days by appointment. Please check in regarding hours as every-

There is art created by local artists in every price range for the appreciator at all of these galleries. Most of these galleries will be offering in-person workshops again, as soon as it is safe to do so. Refer to the accompanying gallery list for location and contact information and stay in touch with them. one is constantly adjusting to the new normal. Venues which are open by appointment or chance include Edge of Maine and Bill Fein galleries. Masks and physical distancing are required by all, so suit up and enjoy a leisurely perusal of offerings, a far cry from the somewhat frantic receptions of the past where it was often difficult to see the work and speak with artists at length. This new mandate allows us time and space to appreciate a piece that may strike our fancy and learn more about it.

Artists, who have been cloistered the same as the rest of us, are breaking into new mediums, styles, and techniques, testing themselves and presenting results along with their tried-and-true works. So, pick a day, fasten your seat belts, and mask up for a road trip into the arts.

When you slow down for the Chocorua Village crossing at the intersection of Route 16 and 113, turn in at the old yellow cottage, which is home to ArtWorks Gallery and Chocorua Creative Arts Center. This is a cooperative of local artists and fine artisans who exhibit a vast variety of work, including oils, graphite, acrylics, watercolor, glass, wood fiber, and ceramics—plus jewelry and photography in a most attractive, antique farmhouse.

At the lights before you enter Conway Village, take the left onto the Kancamagus Highway (Route 112) for a stop at the Robert Gordon Gallery, where Bob himself is always available to show his work, talk art, and the art of hiking with all his equipment to

some of the most beautiful and remote destinations.

Back on the White Mountain Highway headed north through Conway Village there is a gem of a venue in the restored Majestic Theater Block, the Cassidy Gallery. It features 35 New England artists and craftspeople (see their ad on page 20 and 21). It’s like entering a jewel box, stunning and great for shopping—or you may do so online at www.cassidygallery.com for shipment or curbside pick-up.

Further up Route 16 in Conway is a new gallery, Skyforest Gallery, piloted by two experienced artists from past Valley venues who took to the road, and air, for years and have returned.

Rik Phillips and Jean Bradley feature their own eclectic fusion of styles and mediums into a fantastic exhibit.

A must-see gallery/studio just as you enter North Conway Village is that of Nate Macomber, a master glass blower. His array of finished pieces is striking. If your timing is good, you may catch him at his craft, a fantastic process to watch.

MWVArts’ “Main Street Art!” gallery is tucked behind The Met Coffeehouse in Norcross Place in the Village. It offers refreshing exhibit space filled with local art and photography to entice any art lover.

Up the White Mountain Highway and through the much-photographed Jackson Honeymoon Covered Bridge in the Snowflake Inn is White Mountain Photography, with an endless inventory of local scenes and creatures available in many sizes, framed and unframed for your choosing.

Heading up Route16A North back onto White Mountain Highway, you will come upon Ridge Road, where–nestled among the tall pines–will be the Jackson Art Studio & Gallery. The abundance of creativity will amaze your senses. There is usually an “artist in residence” working on weekends. They also offer painting classes and more via Zoom. You may sign up at www.jacksonartnh.com.

The Bill Fein Gallery off Route 302 in Center Conway is accessible by chance or appointment on Fein Lane. Contact Bill for the grand tour.

On Main Street in Brownfield, Maine there is a very interesting gallery and frame shop called Edge of Maine Art & Framing— worth the drive, by appointment, for the time being. There are no classes until further notice.

Vintage Frameworks offers a vast selection of custom-framed vintage postcards, posters, maps, and original art for curbside pickup. Or you may make an appointment for counter service to choose your own frame from their vast collection.

If a longer road trip is to your liking, head farther east along Route 302 and on up to Lovell, Maine’s Main Street to find two worthy spots to explore: Harvest Gold Gallery, which is open daily, and Roger C Williams Fine Art, which requires an appointment.

Swing back through Bridgeton to take in Gallery 302, showing the work of many local artists.

Or strike out to the west to Center Sandwich, NH for a treat at the Patricia Ladd Carega Gallery, to view a collection of her work. You can travel north through Pinkham Notch for a chance to see the Gateway Gallery & Gifts in Gorham and the spectacular scenery along the way.

There is art created by local artists in every price range for the

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MT. WASHINGTON VALLEY ARTISTS & GALLERIES Artworks 132 White Mountain Highway, Chocorua, NH (603) 323-8041 www.chocoruaartworks.com Bill Fein Gallery 106 Fein Lane, Center Conway, NH (603)-356-7943 Cassidy Gallery 28 Main Street (Majestic Theatre Bldg) Conway Village, NH (603) 662-2074 www.cassidygallery.com Cook Memorial Library 93 Main Street, Tamworth, NH (603) 323-8510 www.tamworthlibrary.org Edge of Maine Art & Framing 182 Main Street, Brownfield, ME (207) 935-2817 www.edgeofmaine.com Erik Koeppel Fine Art P.O. Box 325, Jackson, NH (603) 383-7062 www.erikkoeppel.com Fryeburg Harbor Antiques and Fine Art Gallery 506 Harbor Road, Fryeburg, ME (207) 925-2848 www.fryeburgharbor.com Gallery 302 112 Main Street, Bridgton, ME (207) 647-2787 www.gallery302.com Gateway Gallery & Gifts 32 Exchange Street, Gorham, NH (603) 466-9900 www.gatewaygallery.biz

Please email info@mwvvibe.com to report corrections.

Jesse Mixer Metalsmith North Conway, NH www.Jessemixer.com Karen Eisenberg Designs North Conway, NH • (603) 662-9887 www.kareneisenberg.com League of NH Craftsmen North Conway 2526 White Mountain Highway, North Conway, NH • (603) 356-2441 www.northconway.nhcrafts.org Louise Perry of Vintage Frameworks 28 Norcross Circle, North Conway, NH (603) 356-7711 www.vintageframeworks.com Main Street Gallery/MWVArts 16 Norcross Circle, North Conway, NH (603) 356-2787 www.mwvarts.org Nathan Macomber Glass Studio 480 Eaton Road, Conway, NH (603) 447-1825 www.macomberglass.com Patricia Ladd Carega Gallery 69 Maple Street, Center Sandwich, NH (603) 284-7728 www.patricialaddcarega.com Robert Gordon Gallery Kancamagus Hwy, Conway, NH (603) 356-7943 Roger C. Williams Fine Art 125 Main Street, Lovell, ME (207) 925-3380 www.rogerwilliamsfineart.com Skyforest Gallery 407 White Mt. Hwy, Conway, NH 760-770-3777

St. Kieran Community Center for the Arts 155 Emery Street, Berlin, NH (603) 752-1028 www.stkieranarts.org White Mountain Artisans Gallery 3358 White Mountain Highway, North Conway, NH (603) 356-6546 www.whitemountainartisansgallery.com

Harvest Gold Gallery 1082 Main Street, Center Lovell, ME (207) 925-6502 www.harvestgoldgallery.com

Surroundings Art Gallery 12 Main Street, Sandwich, NH (603) 284-6888 www.surroundingsart.com

White Mountain Photography 95 Main Street, located inside Snowflake Inn Jackson, NH (603) 374-6050 www.whitemountainphoto.com

Jackson Art Studio & Gallery 155 Ridge Road, Jackson, NH (603) 387-3463 www.jacksonartnh.com

Stained Glass Shack Studio 63 West Main Street, Conway, NH (603) 447-4949 www.stainedglassshack.com

With These Hands Pottery 397 Tasker Hill Road Conway, NH (207) 256-2522 www.withthesehandspottery.com

appreciator at all of these galleries. Most of these galleries will be offering in-person workshops again, as soon as it is safe to do so. Refer to the accompanying gallery list for location and contact information and stay in touch with them. Until then, become the admirer, the critic, the champion, a supporter of local arts and artists.

It will enrich all our lives.

JP Goodwin is a local now, having relocated from Marblehead, MA about 15 years ago to enjoy the backcountry. She lives on an old farm in Silver Lake where her tiny studio is simply her warehouse and frame shop. JP is a plein air painter throughout all four seasons, and always has been.

She has degrees in fine art and

Winter 2020/21

residential design. Having been a principal in three galleries in Massachusettes and one in Colorado over the years, she now is associated with the Mt. Washington Valley Arts Association and ArtWorks Gallery/Chocorua Creative Arts Center. She hikes, gardens, as well as paints, and during the winter, she also teaches skiing.

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21

By Lori Steere

G

rowing up on a farm in rural Rhode Island didn’t offer me much in the way of learning to ski, but I did live in the northwest corner of the state famous for slightly colder temps, which equated to lots of snowy days and school cancellations. Our corner of the world was often referred to as “the sticks.” Naturally, my pals and I played in the woods, ran around in fields, sloshed through brooks, and climbed the biggest rocks we could find. The lack of mountains never crossed our minds—we had hills for miles. In the winter, we were serious about sledding. Waking up to fresh snow would mean sitting by the TV munching a bowl of cereal while blasting the morning news in anticipation. There was no getting dressed for school until the weather segment came on, fingers and toes crossed to hear that famous line declaring, “No school, Foster-Glocester.” This was all we had going for us in our quiet corner of the state, and we played it up. My friends and I were often the envy of all those sun-kissed beach kids headed to school along the coast.

Snow did not last on the ground for long down there, so we had to get our sled runs in while it was fresh. Sledding for me meant my grandfather would wander over from next door in that khaki work ensemble he wore every day. He would open our front door, plaid wool barn coat halfway zipped, horn-rimmed glasses perched on his chilled nose—then call into my house with a hustle in his voice, “Bundle up!” The man was all business most of the time, especially for the important occasions: strawberry season, blueberry season, hay season, and a good snowfall.

Actually, it was hard to tell whether he got more joy from work or from play, because he seemed to derive equal amounts of enthusiasm from both. As proof, he would certainly make serious business out of rallying

us kids together for some good sledding. Snow pants were slipped on over pajama pants—coat, hat, mittens—out the door I would go! I could always tell when there was fun to be had by his subtle and mischievous smile, a spark of adventure in his cool blue eyes.

Lucky for me there was a decent-sized hill in our cow pasture, littered with rocks and a dozen Hereford beef cattle. This slope was reserved for the “powder” days, or anything over six inches—which in Rhode Island, is considered a big storm. On rare days like this, Gramp would dust off and drag out the old family toboggan from the tractor barn. Long enough to hold myself and three of my cousins, the toboggan was a masterpiece of wood and rope. The most desired and thrilling seat was, of course, at the front, where you could tuck your feet up under the wooden arc, or “hood,” for bracing.

Everyone else would pile up behind you and hold on for dear life, legs woven together in some brilliant feat of elementary engineering, desperately hoping a cow would not dare to wander across our path. To prevent this, Gramp would shake out a bale or two of hay at the top of the hill, calling the cows for breakfast in his signature holler, “COME, BOSS!” One curious cow would slowly start to wander up. Another would follow along, as cows tend to do. Eventually the rest would catch on and saunter behind, tromping a hoof-pack into the fresh snow that was guaranteed to become a mess of mud by late afternoon.

With the cows at a safe distance, we would spend an ambitious amount of time calculating the first run.

In order to achieve the most speed and farthest slide, the path of the luge was critical. Aiming the sled carefully to avoid rocks and small boulders jutting from the hillside, the goal was to figure out which ones were safe

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to coast over or jump, and which ones would slow us down or stop us. Clearly there was no stopping us. Just because the cows were likely still feasting at the top of the hill, you were never protected from the most feared obstacle of all—the only thing fresher than the snowflakes—the warm cow patty. My cousins and I were well aware of this and managed a safe distance, keeping stock of plops to avoid, but we sometimes forgot to warn an unsuspecting friend who would never forget once blessed with the knowledge.

A simple sled designed without runners, the sturdy toboggan was built for transporting heavy loads of wood, supplies, or people through deep Canadian snow. Gliding fast and straight, the sled is only capable of making long arching turns accomplished by lifting and twisting the curled hood to either side, depending on which direction you wish to drift. Ours being 5 feet in length

two houses, and if you could make the sharp right turn in the center of the hill before hitting the garage, it was a straight shot down the second hill to see how far along you could soar before stopping. Naturally, the steady ride down promised a steady walk back up, dragging the heavy radio flyer behind. This always brought a bit of a battle with siblings and friends over who had to be the responsible one. At the end of the day, it didn’t matter.

We all had our turns. We were all soaked. We were ready for dry PJs and a classic cup of hot chocolate with a spoonful of Marshmallow Fluff melting on top.

The popularity of sledding as a winter sport in the U.S. declined shortly after skiing became popular in the 1930s. It’s tricky to find a good place to sled around the Valley that isn’t private property or too near a busy road. Today, the COVID-19

was no exception, no matter how many times we tried. A poorly coordinated last-minute lean-in effort to turn the sled quickly would often result in a smear of kids tumbling along the hillside, wet RI snow packed tightly up our coat sleeves.

More often there was just enough snow on the ground to take the metal racer out. With the combination of a birch-woodslat deck and flexible red metal runners—it was made to travel with speed and control. The hinged steering bar at the front allowed for steering with either hands or feet. I preferred feet, so I could throw my hands in the air while coasting downhill.

Invented in the 1860s in South Paris, Maine, the maneuverability of this style of sled proved a safer option to the toboggan. In 1910, the “Flexible Flyer” (also known as the “Yankee Clipper” in the 60s) was being sold in department stores, with sales soaring during the 1930s, when cheap, self-propelled entertainment appealed to families during the Great Depression. Being born in 1914 and riding a sled the 3 miles to and from school during his childhood, my grandfather was a guy with extreme sledding experience. He had a few tricks up his itchy wool sleeve.

When there were no other kids around, he would aim the Flyer down the center of the hill with much less attention to detail than us kids, drape his belly across the sled, face first, kick his toes into the snow behind him, and invite me to hop on. This meant I would drape myself across his back—lying prone, as well—double-decker style. Looping my arms under his shoulders and resting my chin on the collar of his barn coat—which smelled of sunshine, hay, and stale manure—I wondered how I let myself get into these situations. His methods were old-fashioned-style terrifying, and as a 6-year-old, I was very concerned about safety. Will it work? Will we survive? What if we keep going and crash in the brook? Gramp had just one answer anytime I questioned the validity of his adventures. “Only one way to find out!” That common-sense spark in his eyes had me trusting in no time. He never said a word about my screaming in his ears each time we flew down that hill.

We also had the best driveway for a long sled run, and Gramp shared his seasoned skill with us in order to achieve the longest, fastest ride possible. This was a perfect scenario if we only got a few inches of snowfall, or just after the gravel road was plowed. If you started at the very top between our

pandemic has pushed the economy into one of the deepest recessions since the depression, and is forcing ski areas to operate with limited capacity. Perhaps the timeless winter activity that is sledding will make a comeback. If you know of a good spot— grab some friends, rally the family—experience the classic fun and freedom of sledding. Pick up a saucer, a trash can lid, an inflatable tube, or your old metal runner, and make it your business to play outside!

Being born in 1914 and riding a sled the 3 miles to and from school during his childhood, my grandfather was a guy with extreme sledding experience. He had a few tricks up his itchy wool sleeve.

Winter 2020/21

WELCOME HOME

Look for the blue plate for Priscilla’s original items!

ENJOY OUR SPECIAL FAMILY RECIPES AND TRADITIONAL FAVORITES! Stop by for breakfast or lunch and enjoy the warmth and comfort of a home-like atmosphere.

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23

Alexandra Roberts Photography

YOUR CAR IS YOUR BASE LODGE

By Duncan Macfadyen

This season, the snow may be the same, but the resort experience will be a bit different. While things on the outside might look familiar, there’s a good chance that your favorite resort may be looking for ways to keep the crowds OUT of the base lodge for a change. So your car, SUV, or truck may become your new base-camp for the day. But not to worry— locals have been doing it for decades.

While many local and backcountry skiers have been booting up from their cars for years, the truth is that many of

us—especially those with kids in tow—may need some helpful advice on how to be ready for this new age of parking-lot base lodges. So, Vibe reached out to the Facebook group, “Backcountry Touring in the Northeast,” and asked members for their advice on how to make that transition as comfortable as possible. We filtered out some of the “funny” stuff and what follows are some of our favorites.

Be patient with your crew, this is all new to everyone … so don’t forget to have fun. This, too, shall pass.

20 TIPS FROM THE LOCALS TO GET YOU BOOTED UP FROM YOUR CAR TO THE LIFTS

1 Have a comfy pair of driving shoes (like Sorel moccasins), or outdoor slippers in your car ready for the transition to and from ski boots.

2 Keep a hot thermos

4 Or, drive and arrive in as much gear as you comfortably can, while keeping the car cool to transition well.

5 Your feet get sweaty

7 Wear a puffy once you arrive to stay warm

11 Milk crates, 5-gallon buckets, or folding chairs

8 Park where others don’t. Pick a trail to end

12 Bring along a giant hockey bag to stand in that

while gearing up.

your day with; one that drops you at a spot in the parking lot that is less busy.

are great to sit on while booting up.

has all your gear in it.

9 Use a hunk of carpet or padding on the ground

13 Have a change of soft, warm, 100% cotton

6 Keep your boots under 10 Keep water, bev3 Dress lightly, keep the the heater on the way to erages, cheese, meat, and car warm, and get fully the mountain. candy bars, in a backpack

14 Try to be sure that your parking spot won’t

of soup, and/ or coffee, tea, hot cocoa for when you get back to the car, either for lunch, breaks, or the end of the day.

dressed when you arrive.

even on the ride to your destination.

Change your socks just before booting up, so they are bone dry.

to stand on while changing and booting up.

clothes to change into at the end of the day … it’ll feel great for the ride home!

for easy access.

be in a puddle at the end of the day.

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FAMILY-SPECIFIC TIPS

• Keep a hot thermos of hot chocolate for the

kids as a midday snack.

• Bring along a milk crate per kid.

• For the super young ones, keep ‘em buckled up until you’re ready to give them 100% of your attention.

• Ski ties are super helpful and an absolute must for carrying skis from the lot to the lifts.

• Be sure to leave enough room around your rig when parking to keep the kids safe.

• If you have to carry little-kid gear, a 10-foot length of 2-inch webbing is great to lash it all together to sling over an adult shoulder.

• Bring along little surprises for the kids to enjoy throughout the day ... you know ... to replace the French fries.

• Be certain everyone in your party can carry their own gear from lot to lifts. Add surprises to the kids’ packs to keep ‘em smiling.

NO SNACK BAR? TRY THESE ...

Snack-bar food will be in question this season, so you may have to brown bag it. Think in terms of high-protein, easy-to-clean, and easy-to-digest.

• Pack foods that don’t freeze or squish • Eat before you get hungry • Remember the 4:1 carb-to-protein ratio • Fat is a great source of energy • Dehydrated anything Bring along any of the following: granola bar, jerky, almonds, cheese, trail mix, peanut butter and jelly, or celery, sports bars, and stay hydrated with water.

15 For a quick warm-up, 18 Bring run the engine and line up along a stash your boots to catch that warm air before heading out for round two.

16 Hit a local pet store and purchase padded trunk

or tailgate protectors to cover those dirty bumpers when prepping up.

17 Drop hand warmers into your boots on the

drive over. Transfer them to your gloves when it’s time to boot up to stay nice and toasty all day.

Winter 2020/21

of beef jerky to protein up ... or to trade with Sasquatch on the trail.

19 Hip packs work great to stash away water, snacks, kid extras, etc., and you can keep them on while riding the lift if there are no straps

20 Keep a set of stretchable micro-spikes

in your trunk for those icy days in the parking lot.

DEMO CENTER | SKI RENTALS | TUNE SHOP 520 US-302, BARTLETT NH | 603-374-6864

AndesSki.Shop

25

WiseguyCreative.com photo

SKI TUNING TIPS PROS from the

Whether you’re looking to hold a better edge on some New England hard-pack or need a better glide on a mild day in the Nordic tracks, these ski tuning tips will benefit you no matter what level you’re skiing at.

MWV Vibe reached out to some of the best “tuners” in the Valley to get their inside secrets on ski efficiency.

Adam Holmes - Andes Ski Shop

ALPINE TUNING

Wax every day Your skis need wax to reduce friction and protect the bases. Wax wears off fast, usually in less than a day of skiing. To avoid damage and maximize the life of your skis, waxing every day on snow is recommended. If your bases start to look rough and white towards the edges, base damage from too little wax has started.

Use the right wax While there are dozens, maybe hundreds, of different ski waxes available, you really only need one or two if you are not racing.

The idea behind frequent waxing it to saturate your bases with wax. This is best done with a base preparatory wax such as Swix BP88. Base preparatory waxes are designed to melt at an optimal temperature for your ski bases to absorb them.

Don’t overheat your skis Ironing in a coat of wax is a relatively simple task. Make sure your iron is set to the temperature recommended by the wax manufacturer.

Adam Holmes, repair shop manager at Andes Ski Shop in Bartlett, has been an avid skier and has been tuning skis professionally in the Mt. Washington Valley since 2007. Adam also holds an associate degree in machine tool technology from Central Maine Community College. Reach him at Andes at (603) 374-6864

Keep your iron moving and don’t iron your skis for too long. A series of brief ironings with a cool down period in between will perform better than a long ironing. Wax is absorbed into the bases of your skis in its transitional temperature between solid and liquid.

Keep your edges bur free A diamond stone is one of the best investments you can make.

They are compact and easy to use at the ski area. Throughout the day, as you take a break from skiing, feel your edges—if there are burs, hone them smooth with a diamond stone. Just like sharpening a knife, follow the bevels and use a long gliding motion up and down the length of the ski edges to hone them.

Know your limits While tuning your skis at home is a great way to save some money and enjoy the sport that we all love, it’s important to know what you can properly do at home and what should be left to a shop. Waxing, honing your edges with a stone, and filing your side edges when they get dull are all easy to do at home. Filing base edges or attempting to repair base damage are tasks best left to a shop with the specialized tools and knowledge to get the job done right.

Nate Harvey grew up in Bethel, Maine skiing Sunday River and has been Nordic skiing since childhood.

As a resident of the Mt. Washington Valley, Nate can be caught pushing snow around on Tuesdays at the Great Glen Trails Nordic Meister race series, and has been the manager, gear buyer, and senior wax guy for Great Glen Outfitters for 20+ years. nate@mt-washington.com

26 MWVvibe.com

Come See How

We Winter Cranmore has what you need for winter, on the slopes and off.

• Enjoy a natural mountain environment with an abundance of open space, and plenty of opportunity to enjoy fresh mountain air.

• Quality Snowmaking and grooming that make every day special.

• Superior Instruction with Private and small-group family and friends lessons available for kids and adults.

• NH's #1 Snow Tubing Park and Mountain Adventure Park Rides.

Be sure to plan ahead. Everything you need is at cranmore.com

Nate Harvey - Great Glen Trails

NORDIC SKIING

BONUS TIP: Nate’s favorite restaurant

When giving wax advice to Nordic skiers, one must first think about the skiers. What is their goal? How often do they ski? How much time do they have to prepare the skis? What is the venue for the activity? Resources? Type of skis? And so on …

For this quick article and list of tips, we will consider this skier: Nordic skis two times a week, but not necessarily weekends. Loves the speed of the downhills, and also wants a workout. Generally, stays out for one to two hours on each outing. Skis at touring centers (groomed trails) 90 percent of the time. Owns three pairs of Nordic skis (recreational skate skis, “waxless” off-track skis, and brand new in-track “skin skis”) of which we’ll be talking about the new skin ski.

Prep your skis as a whole Once a week, prep the tips and tails. When skiing an hour or two, the glide is so important. Also, waxing the glide zones of your ski will totally make the ski last longer and “kick” stronger. The ski performs as a whole. If one part is not fully operational, other parts may suffer. Let’s face it, if you are only out twice a week for an hour, you want this to be as fun as possible! To prepare the glide zones you can go all in and melt in wax appropriate for the snow temps, scrape and brush (about a 30-minute process if cooling is done right) or you can just spray on some wider range of non-flouro wax and buff it in after a couple of minutes. The latter of the two requires less equipment and less time—so this is usually the way to go for this type of skier.

Carry anti-ice wax Bring some anti-ice wax/agent with you on the trail. It really stinks when your outing is held hostage by adverse conditions. You can prepare for this with a small tin of wax in your pocket. If your skin ices up, clean it and prep it.

Winter 2020/21

Open Daily Dailyat at11am 11am Open (603)733-5550 733-5550 (603) 6 1464 Mountain Valley Blvd, Highway No Conway White Mountain 27

Ask about grooming Since you are skiing at a touring center, check-in with the front desk and see if they have any suggestions on which trails would suit you and your wax job. They may have insider info for you about the groom that day that would help you.

Experiment Try new waxes for glide. Do not just stick to the same old routine. Be sure to try different brands of wax, too. There are many spray-on applications that could enhance your kick and glide. No, it’s not all about speed, but more glide means you can go further with the same amount of time.

Andrew Drummond - Ski The Whites

BACKCOUNTRY

Backcountry skiers tend to neglect their gear, but there are many benefits to keeping your gear tuned up and ready to go, which can make or break your day in the backcountry. Here are some tips to help you at the local glade or deep in the White Mountains.

Wax your skis, but make sure to scrape and brush out all the wax; your skins will thank you. There’s some truth that dry bases help old skins stick to your bases. However, skiing will be more enjoyable if you have some glide. I try to wax my skis as needed and use temperature-appropriate wax; but note that any wax residue left on your skis will make skin failure more likely, especially in cold conditions.

Speaking of dry bases, bring a chunk of wax with you in the backcountry on those days where the snow is sticking. You can apply to your skins or your bases to eliminate snow clumpage.

Skins aren’t sticking? Buy some touch-up glue and apply to problem areas in the evening and let dry overnight. The next day, your skins will have new life. This is something I try to do a few times a season, because skin failure is akin to getting a flat tire.

Do sharpen those edges. Tuning backcountry skis will not only give you better performance, but can save you from disaster, especially in no-fall zones and in unpredictable snowpack. Touring skis tend to chatter more and lose edge contact, so do everything in your power to give yourself an edge.

Always check for gear after tours, not right before! We see ski delimitation, loose binding screws, broken pole flip locks, and Andrew Drummond, owner of Ski The Whites, spent several seasons backcountry skiing, chasing remote lines in the White Mountains. This led him to open his own backcountry shop to help others get introduced properly to the sport he loves. Any gear or beta questions, give the shop a call or email him at andrew@skithewhites.com.

more in backcountry gear. When caught early, repairs are easy, and you’ll get a lot more life out of your backcountry equipment.

Jeremiah Beach - ProTune

ALPINE RACING

The snow is flying, you’re pumped and ready, but let’s take a look at how our skis should be prepped for the best results.

Pre-season ski preparation Race skis need preparation. The bases need to be flat, sidewalls need to be shaped, and edge bevels need to be set. You can take them to your favorite shop and have them dialed in by your favorite tech, or if you are a tuner of your own skis, have them ground by your favorite shop so you’re starting with a fresh flat ski.

Edge bevels Accurate bevels are essential. I recommend having a shop initially set your bevels, especially the base edge bevel. I never touch the base edge unless there is damage to it after the bevel is set. Base bevel is everything ... it controls how quickly your ski engages and how it releases from a turn. The less bevel, the quicker it reacts; the greater the bevel, the more free and loose the ski will feel. For SL and GS race skis, base bevels will generally be between .5 and .75 degrees.

Side edge bevels For SL and GS skis, are generally 3 degrees. The sidewalls of your skis should be pulled back away from the metal edge so that the edge can be easily sharpened. If you see sidewall material on your file or diamond stones, it’s time to pull some more sidewall. Otherwise, you’ll have a tough time getting your edge sharp while maintaining the accuracy of the bevel. Always use high-quality tools and guides. Poor tools equal poor results.

Base preparation Freshly ground and structured bases need to be waxed, scraped, and brushed several times to clean the bases and clean up any “hairs” from the grinding process. Use a soft wax for this; most wax companies have specific base-prep waxes. After the bases have been cleaned up, it’s time to start waxing for speed. Use the soft prep wax first and let it sit until it’s completely cooled. Scrape, brush, and do the same with a warmer glide wax (like Swix CH8).

Then move to the temperature wax you think you’ll be racing on primarily, and let that cool overnight. A few repetitions with your target wax will get you in a good place to start the season.

I make sure I wax my skis every day they are on snow.

Jeremiah Beach, a lifelong gear junkie, skier, and cyclist, currently owns and operates Pro Tune in Jackson NH. Jeremiah has worked as an alpine and Nordic coach and technician for the U.S. ski team, USOC Paralympic team, and various ski academies. Reach out to him at (603) 383-6333 or www.skiandbikeproservice.com

28 MWVvibe.com

Mt. Washington Valley

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29

WiseguyCreative.com photo

THOUGHTS FOR THE SEASON

S

nowmobilers, just like skiers, are eager to get back on the trails this winter, after having their spring season cut short last March. Although changes may not be as apparent as within the ski industry, there will certainly be some adjustments to get used to. For example, in the pre COVID days, if you wanted to head out for a day of riding, doing so would typically include a stop for lunch or a snack at a local eatery along the trail.

Although that may still be an option depending on where you choose to ride, things may be a bit more limited when you arrive.

Additional changes may not be quite as obvious. Some major fundraising events have been canceled, on both the state and regional level, which eventually means lost revenue for many small organizations. How will that revenue be made up? Will membership revenue take a hit as well? Only time will tell for sure.

Join a Club ... They Need You!

Snowmobile registration takes place at the state level. These monies help fund clubs through “aid” grants. Club members

receive a $30 discount on registering their sleds for being a club member. The discount is applied to the registrations at a State of New Hampshire OHRV Registration agent. Prior to registering with an OHRV agent, resident and non-resident riders need to obtain a NHSA Club membership voucher. A voucher can be obtained from a local club or the New Hampshire Snowmobile Association Club membership website, www.nhsa.com.

Guided Tours & Rentals

If you don’t already own a snowmobile, renting can be a good way to experience the adventure. There are a number of businesses in the Valley that offer guided tours by snowmobile or allow you to rent your own. Being prepared is key, and these outfitters will make sure you have all the information you need to experience snowmobiling safely.

Remember to ride responsibly, dress for the elements, and plan for the ride ahead with a mapped route. Never ride off-trail unless an area is designated, or you have written landowner permission.

If you come across a groomer, pull off

of the trail and let them by. It’s much easier for you to maneuver than them. Remember, many groomers are VOLUNTEERS!

Renting a Snowmobile

The outfitters supply everything you need, including the sleds, warm clothes and instructions to make your expedition a memorable one. With so many miles of trails to explore, an experienced guide can lead you to their secret spots with the coolest views. Pay attention to restrictions currently in effect due to COVID-19.

Check with specific tour guide operators.

SNOWMOBILE TOURS AND RENTALS Northeast Snowmobile & ATV Rentals, Gorham, NH / Fryeburg, ME www.northeastsnowmobile.com (800) 458-1838 Northern Extremes /Bear Notch Snowmobile Rentals, Bartlett, NH www.nxtsnow.com • (603) 374-6000 Northern Extremes /Mt Washington Snowmobile Rentals, Bretton Woods, NH www.nxtsnow.com • (603) 374-6000

30 MWVvibe.com

SMARTPHONE APP - MOBILE SNOWMOBILING TRAILS & SERVICES MAP NH Snowmobile Trails 2020/21 season (iOS/Android, $4.99) • www.nhsa.com The New Hampshire Snowmobile Association (NHSA) has relaunched its mobile trail map app, which can help snowmobile drivers navigate the regional trail system. It consists of two offerings: an interactive web map and a mobile map app that can be downloaded to devices. The app gives you access to the following OFFLINE features, anywhere, anytime, even in areas without cell coverage: • Track your trips by leaving breadcrumbs for easier backtracking; get statistics on your average speed and distance traveled • Pinpoint your exact location with mobile GPS or desktop location services • Displays points of interest (POI or services): fuel, parking, clubhouse, scenic vistas • Geographic search, as well as pan and zoom functionality • Trail status: what’s open, what’s closed • Easy location-sharing with friends with cell service Check www.nhsa.com for additional information.

Interactive Trail map: www.nhsa.evtrails.com

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31

New Hampshire Snowmobile Association (NHSA) Executive Director, Dan Gould The following was taken with permission from Sno-Traveler Magazine, The official publication of the New Hampshire Snowmobile Association

Last thing I remember was an abrupt cancellation of a snowmobile trip in late March. All of a sudden, it’s September. It’s a blur, for sure. That said, I want to recap some important items that have taken place over the past few months.

Starting off, I want to congratulate all the clubs in their efforts to quickly pivot. While snowmobiling is a big part of our lives, there are plenty of other priorities that need immediate attention. Despite being torn in multiple directions, club volunteers continue to march forward in expectation of a stellar winter.

Club Fundraising Woes The single biggest fundraiser of the year was canceled. About 30 percent of the clubs depend on income from the NHSA Grass Drags to pay for grooming and operations. It’s safe to say there isn’t a single club that hasn’t suffered financial losses due to canceled fundraisers. Take a dive in the pages of club news for insight.

A wise man once said, “Groomers run on diesel, gas, parts, and service. Also known as cash.”

Yes, it takes cash to keep the trails open. Join your club early, consider supporting multiple clubs with memberships and donations. The clubs volunteer their time, but need resources to carry out the mission. Remember, your registration fees directly translate into quality trails. Don’t let anyone tell you otherwise.

The NHSA is also exploring possible grants, but nothing is guaranteed. Even if some funding might be available, it will not make the clubs whole.

2021 NHSA Mega Super Raffle There is a fundraiser that will not only continue, but has been enhanced in dramatic fashion. The Super Raffle prizes have doubled: two sleds, two trailers, and two weekend vacations.

And all of them generously donated, with total proceeds going directly to participating clubs. The more tickets you buy, the more cash they raise, and the better chance of you winning.

Either way, we all win. $20 donation per ticket. Drawing is February 12, 2021. Got to www.nhsa.com for more information.

Virtual Bylaws Obviously, the NHSA Board of Directors and committees have been meeting virtually for months, with great success. Many non-profits, like ours, have been given state authority to meet and continue business virtually. However, we need to change our bylaws to ensure we can continue operating in such a manner. Legal counsel was hired to assist the association in redrafting the bylaws to meet the demands of a changing universe.

That draft is posted at nhsa.com for our members to review.

New Membership Website Joining a club online is now as easy as ordering a pair of winter socks. It’s been a longtime in the making, but the new club membership website is up and running. The clean interface is built for phone, tablet, or computer. Everything about it is designed to simplify the process, including automatically emailing a membership voucher after completing the transaction.

Rethinking Ride-In The annual NHSA Ride-In for Easterseals Camp Sno-Mo is going virtual. While details are still being groomed, and fresh ideas sought, it’s safe to say that club support of the kids marches on—regardless. Details will be coming.

Leaders Lead The NHSA officers, Board of Directors, and clubs need to be congratulated for their leadership through all this. There was a flood of decisions and actions that had to be made and will continue to be made, at all levels of snowmobiling. None are taken lightly. President Chris Runnals, vice president Tom Willand, treasurer Steve Kiander, secretary Lisa Charrette, and past president Lucy Ford have their hands full with budget adjustments, meeting logistics, bylaw drafts, event considerations, funding resources, office infrastructure, health mandates, membership needs, and concern for family and friends.

Snowmobiling is not a necessity of life, but it will certainly give us an escape from some unpleasant realities when the snow flies. We need to thank everyone who makes that possible.

TRAIL TALES Chris Gamache, NH Bureau of Trails

On May 1, the cost of a snowmobile registration increased.

This was due to legislative changes in 2019, and those changes were requested by the clubs, NHSA, Trails Bureau, and Fish and Game. The majority of the increase was necessary due to the increasing costs of maintaining snowmobile trails in the winter.

Trail groomers have increased in cost more than 250 percent over the past 20 years—and so have all the associated costs (repairs, parts, etc.).

As part of the Trails Bureau’s testimony during the legislative hearings about the registration increase, we committed to increasing the hourly rate at which groomers are reimbursed.

The goal was to almost double the hourly rate for groomers; however, when the registration increase passed, it was done so as a phased approach and only a partial registration fee increase was approved for this year. As such, the financial goal the clubs have requested will not be reached until the winter of 2023/2024 (if we have a good snow year).

To keep the pledge we made to the clubs and the legislature, the hourly grooming rates will be increasing by 45 percent for this upcoming snowmobile season. Clubs will see the new hourly figures as part of their winter trail grooming grant applications, which will be sent out in September. The increases are based on not increasing the overall approved hours for clubs, based on last season’s approved hours, but just on increasing the amount we reimburse per hour of groomer use. The Grant In Aid (GIA) program, currently, reimburses clubs for 70 percent of the hourly cost to operate trail grooming equipment.

The clubs are responsible for covering the other 30 percent of that hourly cost. As part of this overall concept, the future plan is that the GIA program may not assist with the purchase of trail groomers in the future. This concept has not been finalized and will not be for another three years, but it is the basic rationale used to justify the increase in grooming hourly rates.

The bureau is currently evaluating whether a one-time/

32 MWVvibe.com

NH SNOWMOBILE FACTS 7,000 miles

New Hampshire uses a successful public/private partnership to provide 7,000 miles of snowmobile trails.

28,000 hours

Last winter, (2018/19) there were over 28,000 hours of club trail grooming.

43,960 Sleds

During 2018/19, there were 43,960 registered snowmobiles in NH.

$3.38 million

Clubs from around the state have raised over $3.38 million for Easterseals. The NHSA Ride-In was initiated in 1972 and continues to fund Camp Sno-Mo to create life-changing experiences for campers, ages 11-21, with disabilities and special needs.

Registration fees in New Hampshire are split between two state agencies, NH Fish and Game and the NH Department of Resources and Economic Development, Division of Parks and Recreation’s Bureau of Trails. In addition, $1 from each registration goes into the Fish and Game Search and Rescue Fund; $3 from each registration goes to the registration agent; and $2 from each registration goes to the vendor of the electronic registration system.

RENT AT

YOUR SNOWMOBILE REGISTRATION FEES AT WORK

(800) 458-1838 or

NorthEastSnowmobile.com

Where Life is Good!

Just south of the Kancamagus Highway 1287 Route 16, Albany, NH (603) 447-2325

SNOWMOBILERS!

Located on Corridor 19 across from Discount II Mobile & Deli

Winter 2020/21

Chefs house-made pastrami rubbed and cured brisket and slow-roasted makes this pastrami melt in your mouth!

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one-season amendment to its GIA rules may be justified for this winter, due to the loss of fundraising revenues clubs work for during the year. These clubs’ funds are used to match the GIA program and make necessary payments for the club (insurance, groomer payments, clubhouse taxes, etc.). IF we go forward with a change, it will likely be to reimburse clubs 80 percent of groomer hourly costs for this winter only! This will be determined this fall.

Bridge maintenance has been a big topic over the past few years, and a lot more so over the last few months. Bridges are typically the most significant structures that we have on the trail system. When snowmobilers need and use them, they are usually covered in snow and are just part of the trails. Clubs need to be assessing their bridges prior to snowfall and make sure decking, railings, and signage are ready for the upcoming riding season. It is pretty common for us to find bridges with years’ worth of pine needles and leaves lying on top of them.

Bridges are an annual maintenance item, like water bars and other features on the trail.

Bridges will be a major training topic in the future, and it is anticipated that bridge replacements will be the most significant cost to the trails program (after groomers) in the future.

For instance, the US Forest Service has implemented a new bridge program on all of the National Forests, and this includes the White Mountain National Forest (WMNF). All bridges on the snowmobile system (and their roads) must be built to a standard design specification, which is not a new thing. The newest part is that all bridge locations will need to have engineered site plans for where the bridges will be placed. These are typically

Largest Flooring and Tile Showroom in the Mt. Washington Valley

bank-to-bank bridges with no wetland or stream impacts, but the new engineering site plans will be expensive and time consuming. The WMNF does not have the ability to amend any of these requirements, and the first few bridges we are running through this process are showing us the anticipated costs. A 50-foot bridge will likely cost $35,000 in materials and $10,000 in engineering site work. These are hefty prices; we do have to meet safety and weight requirements for structures.

Now is the time for riders to get more active and passionate about their sport. Don’t forget that it is a small group of people that make everything happen—and if all you want to do is get on a sled and ride, someday, this may all go away. Stay involved, stay passionate. Stay safe and stay committed to an amazing family and friend activity. Happy trails!

Editor’s note: Chris Gamache will be stepping down from his post as chief of the Bureau of Trails, a position he has held since 2001.

SUPPORT A WHITE MOUNTAIN REGIONAL CLUB Ossipee Valley Snowmobile Club West Ossipee, NH • www.ovsc.net Scrub Oak Scramblers Madison, NH • www.sossc.com Snoward Bound Snowmobile Club E. Conway, NH • www.snowardbound.com Mountain Meadow Riders N. Conway, NH • www.mountainmeadowriders.com Burnt Meadow Snowmobile Club Brownfield, ME • www.burntmeadowsc.org White Mountain Trail Club Bartlett, NH • www.whitemountaintrailclub.com Presidential Range Riders Gorham, NH • www.presidentialrangeriders.org White Mountain Ridge Runners Berlin, NH • www.whitemtridgerunners.com Twin Mountain Snowmobile Club Twin Mountain, NH • www.twinmtnsnowmobile.org White Mountain Snowmobile Club Lincoln, NH • www.whitemtsnowmobileclub.org

Tile • Luxury Vinyl • Hardwood • Carpet • Area Rugs

Full design and installation available on everything we sell!

SHOWROOM HOURS: Monday-Friday: 7:30am-5pm Saturday 9am-1pm

(603) 356-6031 179 Route 16/302, Intervale, NH

ADDITIONAL RESOURCES AND INFORMATION Weekly trail conditions report www.nhstateparks.org/activities/snowmobiling/ trail-information.aspx The New Hampshire Snowmobile Association www.nhsa.com The Maine Snowmobile Association www.mesnow.com New England snow depth map www.weather.gov/nerfc/snow_depth_im NH Snowmobile Interactive Map and Phone App www.nhsa.com/nh-snowmobile-trail-map

34 MWVvibe.com

Winter 2020/21

35

By Joe Russo

SO, YOU WANT TO OPEN A BREWERY …

T

he Mt. Washington Valley’s brewing scene got a bit bigger with the introduction of the new Ledge Brewing Company in Intervale. Located in the former Hartmann Model Railroad Museum building, this new three-barrel brewing company is producing some great beers!

On Saturday, October 24, Silas Miller, Ian Ferguson, and their head brewer Cody Floyd pulled off the opening of a brewery which was the culmination of over two years of hard work. The much-anticipated opening offered a single NEIPA (New England India pale ale) called “As You Wish.” Yup, just one beer was available for purchase. Worthy of New England’s take on the IPA style of beer, this introduction brew was hazy, hoppy, juicy, and damn good. I had two of them.

As with all businesses, it’s all about location, location, location, and the new brewery is located right off Route 16 at 15 Town Hall Road in Intervale. There is plenty of parking and an amazing outside area to enjoy fresh air, music, and

food trucks. The taproom is large and inviting with plenty of tables, high-tops, and one super long concrete bar. As the name “Ledge,” might imply, there are large chunks of granite that adorn the bar, and pictures of the local scenery, including rock/ice climbing, extreme backcountry skiing, mountain biking, and one hell of a logo mural along the side wall. They are open from 4 to 8 p.m. on Monday through Thursday, and 12 to 8 p.m. Friday, Saturday, and Sunday. This place is a must for your Valley to-do list!

This begs the question, “Why would you ever want to open a brewery during these tough times we call the year 2020?” I, personally, am glad they pursued their dream, but what I really want to know is, “How did you do it?”

Seriously, who in their right mind would open any new business during these infamous times, let alone a brewery? Well,

36 MWVvibe.com

Ledge Brewing Company photo

I sat down with Silas, Ian, and Cody to understand what went into pulling off the impossible. When I asked the question, “Do you remember the moment when you thought, ‘This dream is really going to happen?’” Silas responded, “It was putting down the 20 percent deposit on the brewhouse equipment.” He also added that he and Ian would drive around looking for possible locations when they discovered their current location. He described it as “being in the right place at the right time.” For Cody Floyd, he recalls a “walk-through of the space where he could visualize the actual brewhouse.” Cody’s moment of truth was further cemented while “breaking ground where they pulled out the wet saws and started to cut in the future brewhouse drainage system; and when eight pallets of their brewing equipment were delivered to the site.

William Shakespeare said, “What’s in a name?” So, where does the name “Ledge” come from?” I was told this was a name Cody dreamed about for a long time. It is a great name, as it speaks to

Winter 2020/21

Joe Russo photo

the local area’s hiking and climbing ledges, as well as those an extreme skier might jump over while enjoying the backcountry trails—and, of course, the legendary Tuckerman Ravine.

Let’s talk brewery financing!

I asked, and it was explained to me that a group of local friends and business owners invested the initial seed money to get the ball rolling. Like any other startup venture, business loans were acquired, and they put in their own money to make the dream a reality. As Silas put it, “Any extra money you made went directly into the brewery.”

What were some of the first hurdles and roadblocks?

When producing and serving an alcoholic beverage, there are many legal and government regulations that must be adhered to in order to open a brewery. I inquired about the permitting and licensing process, and Silas responded, “Everyone was excited

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jobs, and staying safe. This isn’t just Silas, Ian, and Cody, but an entire family affair. As the task list grew larger, they pulled in local Valley craftsman Paul Doucette to be, as Cody put it, “the man behind the curtains,” and relied on him to continue the construction process when the others were working their other jobs and unavailable. It is evident while talking to the whole crew that this really is a labor of love. There were a million punch-list items that needed to be completed, and the team came together and knocked them off one at a time. The last item was to unlock the front door and let in the first brewery customers.

Ledge Brewing Company photo

about a new brewery coming to town. But then the permit costs, code enforcement costs, and the buildout of the space started to rise, and eventually exceeded the projected budgets, as well as the timeline. The Federal Government’s TTB licensing was four to five months of processing—with little communications. As for the State of New Hampshire licenses, “they referred to the local government’s approval and followed suit. That was the simplest part.”

How much time did the project consume?

While the buildout of the taproom and brewhouse were in full swing, the three guys, and their families, were working full time

COPPER PIG BREWERY

WHITE MOUNTAIN BREWERIES

SCHILLING BEER

What about brewing beer?

The head brewer Cody’s passions are coffee, motorcycles, and most importantly … beer. He said, “I was a barista for a while, but beer was way better.” Cody, who brewed for the likes of The Moat, Smuttynose, and Foundation Brewing company, wants to brew everything. Over time they [Ledge] will settle in on flagship

Moat Mountain Brewing Co. www.moatmountain.com

Intervale, NH (603) 356-6381

Saco River Brewing www.sacoriverbrewing.com

Fryeburg, ME (207) 256-3028

Tuckerman Brewing Co. www.tuckermanbrewing.com

Conway, NH (603) 447-5400

Hobbs Tavern & Brewing Co. www.hobbstavern.com

West Ossipee, NH (603) 539-2000

Sea Dog Brewing Co. No. Conway, NH www.nconway.seadogbrewing.com (603) 356-0590

REK’•LIS BREWING IRON FURNACE BREWING

LEDGE LEDGE BREWING BREWING COMPANY WOODSTOCK INN BREWERY ONE LOVE BREWERY

The vibe is strong with this brewery.

When I asked Silas what the Ledge brewery’s vibe would ideally be, his face lit up and he explained: they want it to be a place where people can après after recreating and celebrating the outdoors in the Mt. Washington Valley. Silas and Ian are all about mountain adventures and they wanted the brewery to be a place where they would go after and grab a pint or two.

Their circle of family and friends are all about the outdoor sports scene, as are groups such as the Ski The Whites, Granite Backcountry Alliance (GBA), rock and ice climbers, hikers, cyclists, and, of course, beer enthusiasts.

MOAT MOUNTAIN BREWING SEA DOG BREWING SACO RIVER BREWING TUCKERMAN BREWING

HOBBS TAVERN & BREWING

Rek’•Lis Brewing Co. www.reklisbrewing.com

Bethlehem, NH (603) 991-2357

Ledge Brewing Co. www.ledgebrewing.com

Intervale, NH

Woodstock Inn Brewery No. Woodstock, NH www.woodstockinnbrewery.com (603) 745-3951 Iron Furnace Brewing www.ironfurnacebrewing.com

Franconia, NH (603) 823-2119

Schilling Beer Co. www.schillingbeer.com

Littleton, NH (603) 444-4800

Copper Pig Brewery www.copperpigbrewery.com

Lancaster, NH (603) 631-2273

One Love Brewery www.onelovebrewery.com

Lincoln, NH (603) 745-7290

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brews, but he’d love to get into some sour beers, Berliner Weisse, lagers, pilsners, and so on. He can definitely see the Ledge Brewing Company getting into barrel-aged brews, mixed/wild fermentation, and a koelschip [pronounced cool ship] to take it to the next level.

Cody wants to offer a variety of different beers on tap so their patrons can experience something different at each visit. As of this writing, the Ledge currently has five beers to choose from, which include a Mexican lager, a coffee stout, an IPL, their NEIPA and a grisette/saison. There were a few more styles bubbling away in the fermenters, and as I interviewed him, Cody was brewing a Mosaic pale ale. I can attest that the malt aroma in their brewhouse smelled amazing. I cannot wait to try it. When asked about the equipment needed to make all the magic happen, Cody said, “It is important to have the proper size brewhouse that is manageable, efficient, and simple to use.” He told me they looked at a lot of different sized setups and equipment before settling on the three-barrel “stout” system they brew on today. He is beyond certain that they have the right system in place to achieve all their brewing needs for today and beyond.

As both a cellarman and a brewer in the industry, I want to welcome Ledge Brewing Company to the Valley. Best of luck to you. Congratulations.

Visit Ledge Brewing Company at 15 Town Hall Rd, Intervale, NH or online at www.ledgebrewing.com.

The Hoppiest Beer Store in the Valley!

• OPEN DA ILY •

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Specializing in Craft Beer & Wine

Kegs • Groceries • Gifts

The Vista Team would like to thank all our local brewers...

WE LOVE WHAT YOU BREW!!

(603) 356-5084 10 Hurricane Mtn. Rd INTERVALE, NH

Come by to say hi to BOOMER!

First Tracks Session IPA

• Over 500 Craft Beers • Make Your Own 6-Pack • Just South of Storyland

A smooth, easy drinking session IPA brewed with Simcoe and Citra hops, oats, and local barley from Shady Elm Farm in Conway, NH. A seasonal specialty, find First Tracks Session IPA on draft and in stores in New Hampshire, Maine and Massachusetts this winter.

Visit our brewery located in Conway, NH A local brewery in White Mountains, NH. Founded in 1998 with a love for the surrounding landscape and a desire to create fine crafted beer.

779 ROUTE 16, GLEN, NH (603) 383-4800 Winter 2020/21

tuckermanbrewing.com

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VIEW FROM THE FARM By Stowell Watters, Old Wells Farm

Old Wells Farm photo

Old Wells Farm is in Limington, Maine and is made up of Stowell Watters, Marina Steller, Dottie Jo, Dylan Watters, Alaena Robbins, and a host of friends, family, and animals. The farm is organic certified with an emphasis on permaculture techniques, no-till diversified vegetable production, flowers, pork, maple syrup, honey, mushrooms, and future endeavors unknown.

We have a farm stand at the Greater Gorham Farmers market where we sell everything we can grow on our bit of land in Limington, Maine. If the seed catalogs offer it, we will try to grow it. Towards the end of the season, the number of tables we put out invariably drops by one or two; the colder weather always gets the better of us. It’s downright difficult protecting all of those precious little greens.

But still, our loyal customers brave the October cold to buy their potatoes, cabbages, carrots, and squash. I am convinced that even if snow fell, they would still trudge through it to do their shopping at our little village market. In fact, there is one customer, an elderly woman, who walks across town with her facemask, her hat, her gloves, and a small bag just to buy carrots from our stand.

“Your carrots are the sweetest I have ever had!” she says to me every week. Then, this past fall, her hyperbole ramped up: “These are so sweet they are going to give me a toothache!” And so, I thought to myself, “Okay, self, what is going on here? Is this wonderful person just appearing magically every Saturday to heap accolades on my simple carrots in order to boost my self-esteem?”

Has anyone ever told you that vegetables taste sweeter in the winter? I have heard it said so many times that it has become true to me just by default. I have never tested it, though I may have tasted it. But could this be a curious case of placebo? Is the claim based on any actual science, or is it just one of those facts made hard by years of repeated use?

Turns out, it’s totally true and easily explained. In response to cold weather, plants break down their energy stores into sugar to ward off freezing. Plants make sugar through photosynthesis and store it in the form of starch. When the temperature begins its annual plunge, plants convert these stores

of starch into sugars (fructose, glucose, etc.), which are dissolved into cells. The new rush of sugar essentially inhibits the water molecules from reaching the surface, so the freezing point gets slightly lower.

Cold-sweetening is just that—less starch and more sugar in the plant. As if by magic, we are given new sweetness. An interesting fact that goes along with this: when you cook cold-stored potatoes, you may notice they turn brown; this is because the extra sugar is actually caramelizing, making the cold-stored potato less of a starchy and more of sweet eating potato.

BRIDGTON Organic vegetables, chicken, pork, and eggs, grass-fed meats, grass-fed dairy (milk, cheese, yogurt, kefir), jams and jellies, fresh-baked bread, pastries, cookies and muffins, locally roasted coffee. Matching Harvest Bucks for all EBT transactions. Runs every Saturday, through April 24, 2021. Saturdays 9 a.m. to noon. www.facebook.com/BridgtonFarmersMarket.

New Location: The All Roads Hub “Bridgton Redemption Center,” 4 Nulty Street in Bridgton, ME

LOVELL Offering organic sourdough breads, tortillas and baked goods, carrots, beets, sweet potatoes, onions, garlic, greens, organic jams, beef, pork, and chicken, eggs, maple syrup, crafts, wreaths, and more. Saturdays 10 a.m. to 1 p.m. Inside at Jordan Carpentry, 993 Main Street in Lovell, ME. For more information, contact flyawayfarmmaine@gmail.com or call (207) 446-7352.

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Old Wells Farm photo

organic, local, and always all natural

organic breakfast & lunch smoothies, juices, & espresso bar fresh & frozen meals to go organic groceries • eco gifts health and wellness products

www.nhLocalGrocer.com

reiki • massage • muscle recovery

603-356-6068 3358 Wht. Mtn. Hwy., North Conway

TAMWORTH The Tamworth Winter Farmers’ Market will remain outside this winter at its COVID-19 location, K. A. Brett School at 881 Tamworth Road in Tamworth, NH. These will be shorter, two-hour markets from 10 a.m. to noon, beginning Saturday, November 7 and running each Saturday through March 27 (no market November 28). Since it’s outside, check the website www.tamworthfarmersmarket.org for cancellations due to weather, and contact Bob Streeter for more information at (603) 323-2392.

Plans may change as the icy grip of winter sets in.

WOLFEBORO Fresh vegetables, raw milk, honey, pastured meats, baked goods (including gluten free), poultry, eggs, handmade soaps, and selected crafts, all from the local area. In addition to great local products, the market sponsors a DOUBLE SNAP program, which offers double benefits to carriers of the Electronic Benefits Card (EBT). Open on the first and third Saturday of each month from November 7 through April 17, from 10 a.m. to 1 p.m. in the Brookfield Town House, 267 Wentworth Road, Brookfield, NH. Contact info@wolfeboroareafarmersmarket.com or check online at www.wolfboroareafarmersmarket.com.

Foothill Farm Alliance Winter CSA A collaboration of five farms in western Maine and New Hampshire, the Foothill Farm Alliance offers fresh veggies from November through February. Every other week, CSA members go to one of four meeting points, visit with the farmers and other members, and pick up their veggies. A typical share Winter 2020/21

includes storage crops like garlic, onions, and winter squashes, as well as fresh greens, such as spinach, head lettuce, mustards, and herbs. Late season inquiries are okay! Pick-up locations are in North Conway, Center Conway and Ossipee, New Hampshire, and Gorham, Maine. Learn more details at www.foothillfarmalliance.com.

Retail Outlets • Spice & Grain, Fryeburg, ME • The Other Store, Tamworth, NH • The Local Grocer, North Conway, NH • Thompson House Eatery, Jackson, NH • Farm to Table Market, Ossipee, NH

For more local food opportunities, keep in touch with local food advocacy group, Mt. Washington Valley Eaters & Growers, MWVEG, or visit at www.mwveg.com.

MWVEG, is a group of farmers and local food advocates working together to build a vibrant local food system in the greater Mt. Washington Valley. For additional information on local farming, pick up a copy of the Local Farm Guide, a grassroots form of cooperative marketing and public education tool. Find them on Facebook, www.mwveg.com, or emailmwveg@gmail.com.

Find an additional listing of all the NH winter markets, visit www.agriculture.nh.gov.

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Photo by Thompson House Eatery

Culinary Artists Valley

of the

Five culinary creatives from Valley eateries share their stories and a favorite signature recipe.

From menu mainstays to family favorites, the culinary artists of the Mt. Washington Valley have no shortage of delectable dishes up their sleeves.

We tapped five local culinary tastemakers for their signature recipes to teach our readers how to whip up a restaurant-inspired meal at home.

By Cathryn Haight 42 MWVvibe.com

CRISPY BRUSSELS SPROUTS WITH A BLOOD ORANGE VINAIGRETTE JEFFREY FOURNIER, CHEF & CO-OWNER OF THOMPSON HOUSE EATERY When we think of winter cuisine, we typically envision decadent holiday desserts and unctuous braised meats and stews. But the true crown jewel of the season’s bounty is the hearty vegetables—think earthy beets, creamy potatoes, and—most importantly— crunchy Brussels sprouts. These miniature cabbages can be crisped to perfection, absorbing seasonings, sauces, and glazes between their leafy layers. Chef Jeff Fournier of

Brussels sprouts.”

Despite the slew of scrumptious ingredients added to the sprouts, Fournier emphasizes that the most important element of the dish is its texture, so make sure that they’re crispy on the outside with a soft, succulent center. The cast iron skillet will help here, as it holds heat well and will promote the caramelization that gives the Brussels melt-inyour-mouth, crisp outer leaves.

As for what to pair with this zesty side, Fournier recommends a sauvignon blanc from New Zealand, but for the chef himself, the sprouts also go in tandem with fond memories: “This dish reminds me of opening,” says Fournier. “There was a version that we had on the opening menu and it was a big hit.”

This culinary creative has a career spanning 30 years— first trying his hand in the kitchen at restaurants in L.A.

Thompson House Eatery elevates the veggie with a citrusy blood orange vinaigrette as well as savory flavor secret weapons like fish sauce and porcini mushroom powder—all of which add a nuanced complexity to the dish.

“This is a great fall and winter dish that relies on umami to give the Brussels sprouts some extra punch,” says Fournier, who has been helming the restaurant alongside his wife Kate since the couple opened it about four years ago.

“I think that the addition of the blood orange vinaigrette is unusual, and the acid helps to bring out the flavor of the

before returning to his native Massachusetts. There, he worked as a sous chef in James Beard Award-winning chef Lydia Shire’s Boston restaurant empire before opening his own, 51 Lincoln, in 2007 in Newton, MA. He went on to receive numerous awards for his food from local media outlets and open a second restaurant before arriving in Jackson in search of a more balanced lifestyle. Now, the chef focuses on developing scratch-made dishes for Thompson House Eatery with fresh vegetables from the restaurant’s greenhouses and, most importantly, his family.

BRUSSELS SPROUTS WITH BLOOD ORANGE VINAIGRETTE Yields about 1-2 servings

1. Quarter Brussels sprouts and heat cast iron skillet with a drizzle of grape seed oil on medium-high heat 2. Add Brussels sprouts to pan; season with kosher salt and black pepper; sauté until Brussels sprouts are crispy—about 10 minutes, or so 3. Add dried sweet Nora chili flakes and ground porcini mushroom powder 4. Deglaze pan with a dash of Tabasco hot sauce and a dash of fish sauce after Brussels sprouts are crispy and caramelized 5. Make vinaigrette: put all ingredients into a blender and blend until emulsified; season with salt and pepper to taste 6. Transfer sprouts into a serving dish and drizzle blood orange vinaigrette on top before serving

Cait Bourgault Photography

Despite the slew of scrumptious ingredients added to the sprouts, Fournier emphasizes that the most important element of the dish is its texture, so make sure that they’re crispy on the outside with a soft, succulent center.

For the blood orange vinaigrette 1/3 cup blood orange juice 3 Tbsp honey 3 medium shallots 1/2 cup Champagne or white wine vinegar 1 cup grape seed oil Salt and pepper to taste

For the crispy Brussels sprouts 2 cups Brussels sprouts 1 tsp dried sweet Nora chili flakes (or your favorite chili flake) 1/2 tsp ground porcini mushroom powder Dash of Tabasco hot sauce Dash of fish sauce A drizzle of grape seed oil (about 1 Tbsp) Salt and pepper to taste

THOMPSON HOUSE EATERY

Jackson, NH • (603) 383-9341 • thethompsonhouseeatery.com

Winter 2020/21

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THE “SMOKE SCREEN TAKE TWO” COCKTAIL BY IAN EVANS FOOD AND BEVERAGE MANAGER AT THE CHRISTMAS FARM INN This fruity, piney tipple might just be your new favorite après ski sip. Inspired by two classic cocktails, the Photos by Penicillin and Christmas Farm Inn the Smoke and Mirrors, Christmas Farm Inn’s Ian Evans set out to craft a scotch-based drink with a touch of citrus and a cold-weather spin.

He incorporated wintry flavors like cranberry and ginger, and relied on his years of experience handcrafting homemade bitters and simple syrups to infuse the cocktail

to complement that.” These additions included aromatic anise, fragrant orange peel, and sweet, dried cranberries— along with muddled juniper, which add fruitiness and a peppery kick.

Evans then whips up a rich vanilla simple syrup infused with fresh vanilla beans that, when combined with the raspberry-ginger jam in the cocktail, yields an almost holiday cookie-like taste. “Most of these ingredients are classics for when the weather gets colder,” says Evans. “The drink is tart with the right amount of sweetness. It’s a little spicy from the ginger, smoky from the scotch float on top, and surprisingly booze forward.” Once shaken together, the rosy-hued drink is topped with a smoky scotch float (a technique where a cocktail is finished with a top layer of liquor) and served in coupe glass with a twist of lemon.

Originally beginning his restaurant career in the dive

with sweet and botanical notes to balance its tartness and warming spice. “Pine has been an ingredient that has always intrigued us, but pine resin is such a challenge to work with,” says Evans, who’s been helming food and beverage operations at the inn’s restaurant for 10 seasons. “I’ve been making homemade bitters for about a year now, so I wanted to see if I could extract the pine flavor with high-proof alcohol. We had already decided that the Koval Cranberry Gin Liqueur was going to be a component, so the additional ingredients added to the bitters were intentionally chosen

bar scene, Evans worked for years in the Gorham area and a brief stint in Florida before making his way back home to the Valley and landing at the Christmas Farm, which has a centuries-old history in Jackson. The property where the charming country inn sits was once a Christmas gift—and that’s where it gets its festive name. Now run by Gary and Sandra Plourde since 2010, the inn boasts a host of activities for winter getaways, all of which would pair well with the Smoke Screen. Evans says: “The spicy and smoky notes are great for blustery, cold winter nights.”

“Most of these ingredients are classics for when the weather gets colder,” says Evans.

“The drink is tart with the right amount of sweetness.”

SMOKE SCREEN Yields 1 cocktail For the cocktail 1½ oz blended scotch (Evans recommends Monkey Shoulder) ½ oz Kovl Cranberry Gin Liqueur ¾ oz fresh lemon juice 1¼ oz vanilla syrup 1 bar spoon (small spoonful) of raspberry/ginger jam (or half of each) 4 dashes of pine bitters 1/8 oz Caol ILA 12-Year Scotch

For the vanilla syrup 615g sugar 1,200g water 36g arabic gum 2 split vanilla beans 70g pine needles

For the Pine Bitters 3 crushed star anise (or about 1 ½ tsp) 2 orange peels 2 Tbsp dried cranberries 3 Tbsp gentian root 3 Tbsp muddled juniper 12 oz juniper-forward gin 4 oz vodka

1. Make pine bitters at least 14 days in advance: fill a mason jar or other closed container, beginning with the pine needles and followed with the star anise, orange peel, cranberries, gentian root. and juniper; add vodka and gin and then store jar in a cool, dry place for two weeks; taste at day 14 and keep storing until desired flavor intensity is achieved.

2. Make vanilla syrup: add sugar, vanilla, pine needles, and water to a small saucepan over medium heat. Reduce for about 24 minutes. Let cool, then pour into jar with arabic gum and steep overnight; strain 3. Add all ingredients into a cocktail shaker and shake until condensation starts to form on the outside of the shaker; strain into a coupe or martini glass; top with float of Caol ILA Scotch

CHRISTMAS FARM INN

3 Blitzen Way, Jackson, NH • (603) 383-4313 • www.christmasfarminn.com

44 MWVvibe.com

BURNT ENDS SANDWICH FROM NICK DURGIN CHEF AT 302 WEST SMOKEHOUSE & TAVERN

“Brisket is not for the faint hearted,” says chef Nick Durgin, who took over the kitchen of BBQ mainstay 302 West in 2018, Photos by 302 West Smokehouse but began cooking at age 16. “We probably smoke about 1,000 pounds a week even in the slow season; I have people traveling anywhere from two hours just for burnt ends.”

Durgin first came up with the concept for his “belly buster” brisket sandwich when he spotted a similarly sized one in a magazine, adapting the idea to make it his own with a generous glug of white BBQ aioli, cheese, crispy veggies and, of course, the eatery’s signature burnt ends

The barbecue master begins by patting the brisket dry and seasoning with kosher salt before letting it rest at room temp for an hour and a half. That’s followed by another round of salt, more resting, and a robust rub of aromatics like cumin, chili powder, and paprika. Although it may seem simple, this process is integral to allow the seasoning to absorb into the meat before it heads to the smoker to cook for 16 hours. “Brisket is one of those finicky things,” says Durgin. “If you’re not cooking at a nice low heat, nice and slow, it’s going to wind up being tough. So, if you want a tender brisket, you really just have to take your time and make sure you have consistent heat.” And take his time he does—with the total duration of the brisket-making process clocking in at a cool 26 hours.

Along with being the perfect accompaniment to a side of fries and a craft brew, the sandwich is also the perfect stick-to-your-ribs meal for snowmobilers, according to Durgin, as they take a break from a long winter ride. And it’s been “one hell of a ride” for the chef, too—diving right

caramelized in brown sugar and barbecue sauce. “They’re very sweet, savory, and tender,” he says. “With the white BBQ aioli, you get a real taste of mayo and vinegar and a little bit of cayenne. And your cheddar cheese really makes it pop and makes it rich. You look at the thing and you’re like, ‘Holy cow.’”

in to creating his own recipes and building camaraderie in his kitchen. “The people that you work with—you build relationships with almost family-like values,” says Durgin.

“I really try to give the shirt off my back for the people that work for me. They really make the restaurant what it is.”

Along with being the perfect accompaniment to a side of fries and a craft brew, the sandwich is also the perfect stick-to-your-ribs meal for snowmobilers, according to Durgin, as they take a break from a long winter ride.

BURNT ENDS BRISKET SANDWICH Yields 12 ounces of brisket per sandwich White BBQ sauce 8 oz of mayonnaise 2 Tbsp apple cider vinegar 2 tsp sugar ½ tsp Texas Pete Hot Sauce ½ tsp Worcestershire Sauce ½ tsp ground black pepper 1 pinch of ground white pepper ½ tsp cayenne pepper 2 lemon wedges, squeezed

Rub for brisket 1/3 cup brown sugar 2 Tbsp paprika 1 Tbsp smoked paprika 2½ tsp ground black pepper 1 Tbsp kosher salt 1 Tbsp garlic powder 1 Tbsp onion powder ¾ tsp ground mustard ¼ tsp cayenne pepper

1. 14- to 17-pound brisket, pat dry, then season with rub; let it marinate for 12-24 hours; if you’re going to smoke it, you’ll want to use hickory or pecan wood for a nice rich smoke flavor.

2. Depending on if you’re using an offset smoker or an electric cabinet smoker will determine how much you will have to keep an eye on your fire; with a cabinet smoker, you can load your chamber with wood and set the timer and it will do all the work for you; using an offset smoker you’ll have to keep an eye on your fire, keeping the temperature between 200 and 250 degrees.

3. The key to brisket is to have it well seasoned, cooking it at a low temperature for a long period of time—that ensures all the fat renders, giving you all those great flavors of brisket. (continued on page 53 )

302 WEST SMOKEHOUSE & TAVERN

Fryeburg, ME • (207) 935-3021 • www.302west.com

Winter 2020/21

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CRANBERRY POT ROAST FROM CHEF BRIAN COFFEY OWNER OF BRIAN COFFEY CATERING

With a decades-long history behind it, Chef Brian Coffey’s cranberry pot roast proves that great food stands the test of time. The dish, which Coffey created while working Photos by Brian Coffey Catering at the New England Inn in 1981, still remains on its restaurant’s menu 40 years later—the only one to do so. “I was a young chef and wanted a dish on the menu that had great flavor and texture, and was very affordable,” says Coffey, who now helms his eponymous catering business full time after retiring from the restaurant

(tying) the roast before you begin cooking, as it better holds it shape, and reminds us not to skip the searing step before the meat goes into the oven—it seals in moisture and gives the chuck a rich mahogany hue. Cooks should pair the roast with classic sides like buttery mashed potatoes or maple-glazed carrots and, as far as libations go, Chef Coffey suggests a cabernet sauvignon, Moat Mountain Brewing’s Czech Pilsner, or a glass of ice-cold milk (his children’s favorite).

Before he was cooking up dishes like his signature roast, Brian was shadowing his mother (also a caterer) in the kitchen since the age of 9. He later honed his culinary skills at high-end Boston hotels like the Lenox and the Park Plaza before he put down roots in the Valley by chance—coming up during an unfortunately rainy ski season and getting a cooking job at the New England Inn to pass the time. Soon,

industry in 2019. “It ended up being the most popular dish on the menu, so it kind of gained its own momentum right there, and still to this day, I get recipe requests for it.”

To make this rich and hearty winter entrée, this veteran chef uses chuck roast—a primal cut filled with flavor—and slowly braises it to render the beef juicy and tender. He complements the meat’s savoriness with a generous quantity of fresh cranberries, which yield a tart, refreshing burst, and adds a touch of sweetness with maple syrup and brown sugar. All mingle together to form a pool of complex flavor. “The cranberries along with the braising liquid make for a wonderfully rich gravy,” says Coffey.

The gastronomic guru also recommends trussing

he became their lead chef and eventually went on to open Studebaker’s restaurant in North Conway and cook at other area eateries before turning his catering hobby into a fulltime gig.

Now, Chef Coffey constructs elegant menus for everything from dinner parties to intimate elopements and also shares his vast culinary know-how through instructional videos on his cooking YouTube channel (including one on how to make this roast). And despite the dish’s history of topping tables at sumptuous banquets and refined weddings, he assures that it’s as simple to make as it is delicious to eat: “People constantly send me emails and say they were surprised about how easy it was to make and how well it came out because the recipe is so easy to follow.”

To make this rich and hearty winter entrée, this veteran chef uses chuck roast—a primal cut filled with flavor—and slowly braises it to render the beef juicy and tender.

CRANBERRY POT ROAST Yields 4-6 servings

1 Tbsp olive oil 4-5 lbs chuck roast 2 cups Spanish onions, chopped 2 cups whole cranberries (fresh or frozen) ¼ cup brown sugar ¼ cup maple syrup (100% pure) 2 cups beef stock, warm 2 Tbsp cornstarch mixed well with ¼ cup of cold beef stock

1. Preheat oven to 300° F 2. In a cast iron skillet or large sauté pan over high heat, add olive oil 3. Once the oil begins to smoke, add meat and sear on all sides 4. Once meat is seared, remove from heat, lower heat to medium-high, and add onions; cook onions until they start to caramelize, then remove from heat 5. In a braising pan, place cooked onions before placing the seared chuck roast on top; add cranberries, brown sugar, maple syrup, beef stock, and cover with a lid 6. Place in preheated oven and cook for 3 hours, or until meat is fork tender 7. Remove meat from pan, and place braising pan on stove; bring liquid to slow boil and stir in the corn starch mixture of until liquid coats the back of a spoon 8. Strain the gravy; slice the roast against the grain and portion onto plates, top with gravy and serve Kitchen Note: You can substitute canned whole cranberry sauce for the whole cranberries—just remove the brown sugar. Keeps fresh in the fridge up to 7 days.

BRIAN COFFEY CATERING

Bartlett, NH • (603) 730-2267 • www.briancoffeycatering.com

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CINNAMON ROLLS FROM KRYSTYNA LARAMIE BAKER AT FRONTSIDE COFFEE ROASTERS

When Krystyna Laramie was offered the very first in-house baker position at Frontside Coffee Roasters Photos by last February, Frontside Coffee she began testing and tinkering with recipes before she even entered the café’s kitchen. The cinnamon roll was one of the first treats she set out to master. “It includes all of the things about baking that I really love: a yeasted, buttery dough, cinnamon, brown sugar, and a cream cheese frosting,” says Laramie.

“I spent the day looking at recipes and carefully trying out the one I liked best. That afternoon, I brought them over to Kirstie’s (the general manager of Frontside) house for a

cinnamon swirl inside.”

Since her cinnamon roll recipe was so rigorously tested, the baking guru has a handful of tips to help home cooks who decide to whip up this decadent sweet. Laramie reminds us to make sure the dough maintains a fairly soft, malleable texture, so it’s easier to flatten out and will yield a moist pastry once baked. And if the dough is misbehaving and snapping back into a ball despite numerous passes of the rolling pin, she suggests bakers let it sit for about 10 minutes until it relaxes and flattens out without issue. Although the cinnamon rolls are scrumptious as they are, Laramie’s secret for a little extra softness and longer shelf life lies in an unexpected, optional ingredient: mashed potatoes. “If you have the time and the potatoes, I definitely suggest trying it,” she says. Once the sweet treats emerge from the oven, the pastry extraordinaire says she likes to pair the rolls with your favorite coffee or tea and a cozy fireplace.

Before arriving in the kitchen at Frontside, Laramie began her culinary career after answering an ad for a

get-together with friends—and we ate the whole pan.”

Now a popular weekend special at the coffee shop, Laramie’s cinnamon rolls are soft, buttery and stuffed with a sweet and warming filling. A classic cream cheese frosting brings an irresistible tanginess that balances the roll’s richness, while a caramelized bottom adds a pleasant chew and texture. “I find making a good bread really satisfying, and while cinnamon rolls may not exactly be bread, they have the same elements,” says Laramie. “Also, there’s something really wonderful about cutting up the rolls and seeing the

baking job in the newspaper. She had no previous professional experience in the industry, but her pastry prowess scored her the position, nonetheless. From there, she spent time as a prep cook at the Sunrise Shack and continued to foster her love for culinary work. On how she’s liking her new gig at the coffee shop, Laramie says, “I was ecstatic and immediately took the job. I am always trying to improve my techniques and recipes and I hope that those who come in and buy my baked goods truly enjoy them.”

Although the cinnamon rolls are scrumptious as they are, Laramie’s secret for a little extra softness and longer shelf life lies in an unexpected, optional ingredient: mashed potatoes.

CINNAMON ROLLS Yields about 15 pastries

Dough 4½ cups flour 2¼ tsp active dry yeast (1 package) ¼ cup warm water (about 110 degrees F) 1 cup milk 1 cup cooked mashed potato (optional) 1/3 cup butter 1/4 cup sugar granulated 1 tsp salt 2 eggs, lightly beaten

Cinnamon sugar mixture ½ cup brown sugar 2 tsp cinnamon ¼ cup butter melted (for brushing) Frosting 2 oz cream cheese, softened 2 Tbsp butter, very soft; can also be melted ¼ cup half & half or milk 4 cups powdered sugar 1 tsp vanilla extract

1. Make mashed potatoes if you plan to use them. Allow to cool.

2. Bloom yeast in warm water: add a pinch of sugar to bottom of small bowl, add warm water and yeast; give it a gentle mix and allow to sit until foamy, about 5 minutes (if your yeast does not get foamy, it is either dead or your water was too hot; this recipe will not work if your yeast is not active) 3. Combine flour, sugar, and salt in bowl 4. Melt 1/3 cup butter; add to dry ingredients along with milk and lightly beaten eggs; add yeast mixture last (optional: add the mashed potatoes as well)

(continued on page 53 )

FRONTSIDE COFFEE ROASTERS

North Conway Village, NH • (603) 356-3603 • www.frontsidecoffee.com

Winter 2020/21

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Photos by Brian Coffey Catering

YOUR SECRET WEAPON IN THE KITCHEN

A Well-Stocked Pantry

by Brian M. Coffey CEC, AAC

M

anaging change during a pandemic is not easy, but it is essential to sustain life. During these unsettling times, we must learn new ways of doing things. When it comes to cooking, more of us are cooking at home as we experience changes to our habits and routines. The pandemic has thrust upon us rapid and drastic changes, making life

When it comes to cooking, I can offer some help. Many people, now at home more, are finding themselves in the position to have to cover two to three meals a day. Although daunting for some, having a well-thought-out, well-stocked pantry can be the key ingredient to success in the kitchen. Most people think of their pantry as a set of kitchen cabinets

options you keep on hand, the more creative you can become without stepping foot outside your home. Having a wellstocked pantry can save you time and money while allowing you to come up with more creative meal selections that really get people excited about eating!

Having a well-stocked pantry also helps to avoid what I call the “standard-

very different, complicated, and in many situations, unpleasant—without an easy escape. A famous line from the movie, Mrs. Doubtfire, which my family loves is, “Help is on the way!”

or maybe even a room off their kitchen for food storage. Actually, your pantry encompasses all of your food inventory (dry stored items, refrigerated items, and frozen items). The more diverse the food

ized menu syndrome.” I know many busy households that cook the same seven to 10 meals on repeat each week because they are easy and predictable. While the arguments for convenience cannot

THE KEY TO A GREAT PANTRY IS INCLUDING VERSATILE INGREDIENTS THAT CAN BE USED ACROSS MANY MEALS TO PROVIDE VARIETY, FLAVOR, AND TEXTURE. REMEMBER, “FLAVOR IS KING!”

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be denied, a standardized menu also lacks variety and prevents people from learning new and interesting ways to cook.

A current trend an increasing number of people are trying, due to COVID-19, is restaurant-quality cooking at home. Cooking is a terrific skill that can be shared by the whole family. It can help children learn about nutrition, portion sizes, and volumetric units of measurement, fractions, following instructions, food/kitchen safety, and so much more. Having a well-stocked pantry positions you to be more spontaneous with meal preparation while promoting diversity in your menu and culinary skills.

With times as uncertain as they are, it is also important

COOKING IS A TERRIFIC SKILL THAT CAN BE SHARED BY THE WHOLE FAMILY. IT CAN HELP CHILDREN LEARN ABOUT NUTRITION, PORTION SIZES, AND VOLUMETRIC UNITS OF MEASUREMENT, FRACTIONS, FOLLOWING INSTRUCTIONS, FOOD/KITCHEN SAFETY, AND SO MUCH MORE.

from all of us! lmost

T here

to have enough products on hand to sustain you for weeks at a time for your own peace of mind.

When sourcing food, I always start with what I can find locally using local markets. In the seasonal months, I take advantage of offerings from all the local farmers. You can also get some ideas as to what to cook at home by following what some of the local chefs are doing in their restaurants, as many of them are sharing recipes with the local community.

The chart on page 52 is an inventory of food I stock my pantry with. It covers a lot of ground, but it is not ILDCAT exhaustive. My pantry is the cornerstone of my kitchen,Inn & Tavern and it should be yours as well. It also helps me save time going to the supermarket, which also reduces risk.

So I keep my pantry well stocked; this, again, positions me for success at home. My pantry certainly changes with the seasons—and I am now in winter mode. If your family doesn’t eat the same items my family does, customize your pantry to your own needs and what people in your household like to eat. Double up on the items that you do eat regularly so you know you’ll have good food choices for the weeks ahead. Your pantry should be set up with foods you eat on a regular basis—every household is different.

The key to a great pantry is including versatile ingredients that can be used across many meals to provide variety, flavor, and texture. Remember, “Flavor is king!” While it is important to buy what your family eats, I would also encourage you to think of smaller items on this list that can be used in more creative ways to enhance the quality of your meals. For example, not many people think of buying cauliflower regularly. However, cauliflower is a very versatile food that can be cooked a variety of ways. It can be roasted and sautéed with Buffa-

Restaurant & Pub

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Winter 2020/21

ur an t sta re tavern &

Over 20 locally owned & operated restaurants TheValleyOriginals.com ★ The Valley Originals is a 501 (c)3 Non-Profit Organization ★

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Photos by Brian Coffey Catering

lo seasoning for a creative spin on Buffalo wings. It can be steamed and included in a stir-fry or salads. As you will see in the Cranberry Pot Roast recipe (shown in the Culinary Artists article on page 42), it can also be used to augment mashed potatoes as a means of adding nutrition without sacrificing flavor. Having this item stocked in your pantry allows you to experiment and include new foods in ways you may not have previously tried.

MY PANTRY IS THE CORNERSTONE OF MY KITCHEN, AND IT SHOULD BE YOURS AS WELL. IT ALSO HELPS ME SAVE TIME GOING TO THE SUPERMARKET, WHICH ALSO REDUCES RISK. SO I KEEP MY PANTRY WELL STOCKED; THIS, AGAIN, POSITIONS ME FOR SUCCESS AT HOME.

Additionally, it helps you to seek out new recipes that incorporate foods you may not be accustomed to buying.

To encourage you in the development of your pantry, I have included two recipes that are easy to make and require diversity in both ingredients and cooking techniques. I developed the recipe for

HEALTHY GRANOLA Here is a great recipe that I developed when my oldest daughter was just a young girl. I have used it for breakfast on top of yogurt, added it to pancakes or oatmeal for delicious texture, and even packaged it to give away to family and friends at the holidays. It is also gluten free, so it is great for those with restrictive diets or food allergies. Once you get the basic recipe down, you can add all kinds of different ingredients from your pantry to make it your own creation!

I have all the items I need to make granola stocked in my pantry, especially in the winter months. This is an extremely popular recipe.

Prep Time: 15-20 min Cooking time: 25-30 min. Yield: 10-12 servings (6 cups).

Degree of difficulty: Easy Ingredients ½ cup coconut oil ¼ cup honey ¼ cup maple syrup (100% pure) ½ tsp salt ½ tsp cinnamon 3 cups old-fashioned rolled oats ½ cup chopped walnuts ½ cup shredded coconut ½ cup raisins ½ cup dried apricots Method Preheat oven to 300oF; line a baking sheet with parchment paper In a stainless steel bowl, combine coconut oil, honey, maple syrup, salt, cinnamon, and whisk thoroughly Add oats, nuts, and stir to coat

Spread mixture onto baking sheet evenly; press with spatula if necessary Bake for 25-30 minutes; stir once at 15 minutes and turn pan Remove from oven and add dried fruit; tip: press with spatula if you want clumps of granola Allow to cool for 1 hour then place in an airtight container; tip: I store my granola is a large glass mason jar (64 oz) with lid, it tastes better stored in glass

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Over 80 different Olive Oils and Balsamic Vinegars. Non-GMO, gluten free, and no preservatives or added sugar.

Visit us in North Conway Village or Settlers Green next to the White Mountain Cupcakery!

Find some fascinating olive oil facts and our recipe collection at NCOliveOil.com

(603) 307-1066 • www.ncoliveoil.com Two Stores! At Settlers Green and at 2730 White Mountain Highway, No. Conway, NH

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Located on main street in the heart of North Conway village, we are your neighborhood restaurant serving up fresh, local and delicious food in a warm and friendly atmosphere.

Exemplary service & over 40 years of experience in the kitchen & bath industry.

(603) 356.4747 • ChefsBistroNH.com 2724 White Mountain Hwy, No. Conway Village, NH

Phone: 603-383-3030 Fax: 603-383-3110 NestersKitchenandBath@gmail.com

Winter 2020/21

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CHEF COFFEY’S WINTER PANTRY Having a well-stocked pantry can save you time and money while allowing you to come up with more creative meal selections that really get people excited about eating!

REFRIGERATED DAIRY eggs sour cream buttermilk half & half milk cream cheese Greek yogurt butter clarified butter heavy cream Cheddar cheese Swiss cheese Parmesan cheese American cheese Mascarpone cheese Fontina cheese Asiago cheese Havarti cheese VEGGIES parsley carrots celery broccoli parsnips red cabbage green cabbage broccoli mushrooms radishes garlic shallots scallions leeks green beans baby spinach avocados cucumbers tomatoes iceberg lettuce romaine lettuce arugula

butternut squash bell peppers FRUIT apples bananas blueberries blackberries raspberries strawberries pineapple cranberries oranges lemons limes red grapes green grapes PROTEINS bacon sausage steak tips beef chuck roast deli-roast beef deli-ham deli-turkey MISCELLANEOUS lemon juice lime juice CONDIMENTS yellow mustard Dijon mustard red pepper relish sweet green relish capers mayonnaise horseradish anchovies ketchup hoisin sauce tahini paste

FROZEN FOOD peas corn cauliflower potato wedges sandwich bread English muffins French bread pizza dough puff pastry ice cream sherbet raspberries blueberries chicken breasts chicken thighs sirloin steaks shrimp haddock filets salmon steaks ground beef ground pork ground turkey beef chuck roast pizza butter hot dogs hamburger buns hot dog rolls cookie dough flour tortillas DRY FOOD kosher salt table salt cayenne pepper black pepper black peppercorns thyme leaf oregano basil marjoram coriander cumin turmeric

Cranberry Pot Roast 40 years ago when I was a young chef at The New England Inn, and it remains a popular menu item there to this day. It is a great meal for a cold winter evening.

It is great for entertaining, holiday dinners, and is gluten free.

I hope you enjoy these recipes and bring new life to your pantry. I have made videos of how to make both these recipes

dill cream of tartar baking soda baking powder chili powder paprika celery salt fennel seed caraway seed cloves allspice cinnamon nutmeg vegetable oil olive oil coconut oil cider vinegar white vinegar balsamic vinegar rice vinegar flour, all purpose flour, cake flour, bread cane sugar 10x sugar brown sugar honey maple syrup coffee & decaf herbal teas long-grain rice brown rice potatoes onions red onions sweet potatoes assorted pastas corn meal oatmeal coconut, shredded pickles raisins dried apricots dried cranberries walnuts

peanuts almonds assorted cereals canned corn green beans baked beans salsa assorted olives chicken stock beef stock vegetable stock soy sauce Worcestershire jams and jellies Nutella peanut butter bread stewed tomatoes diced tomatoes tomato sauce tomato paste garbanzo beans corn starch potato flakes evaporated milk coconut milk potato chips corn chips cocoa powder cocoa nibs chocolate morsels chocolate syrup vanilla extract stevia saltine crackers Wheat Thins canned tuna condensed milk cooking sherry cooking brandy marsala wine white wine canned soups sauerkraut

at www.BrianCoffeyCatering.com. I love to share my love and passion for cooking with others, so if you have any questions, send an email to me at Brian@BrianCoffeyCatering.com.

Thanks for reading—and stay safe!

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(continued from page 45 ) ... BURNT ENDS BRISKET SANDWICH 4. Smoke the brisket for 15 hours at 170-180 degrees; then let it rest for about a half-hour before cutting into it.

5. To make the burnt ends, take the point cut of the brisket, cut it into 1” x 1” pieces, then coat with about a 1½ cups of brown sugar, 1 cup of preferred BBQ sauce, put in a disposable aluminum pan, cover with foil, and return to the smoker to cook for another hour or two.

About brisket The brisket is made up of two different muscles: the point and the flat. The point cut is the fatty part of the brisket, which is called the deckle. The flat cut, also known as first cut, has the deckle removed, which makes it leaner and causes it to lay flat. Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals.

1

Almost There

2

Black Cap Grille

N. Conway • 603-356-2225 3

... CINNAMON ROLLS 5. Mix with dough hook for about 5 to 10 minutes until dough pulls away from the bowl and is tacky, but no longer sticky when touched (if doing this by hand, you will need to knead on a lightly floured cutting board; it will take about 8 to 12 minutes of kneading by hand 6. Place dough in an oiled bowl, turning over once to ensure dough is lightly oiled; cover bowl with plastic wrap and allow it to rise for 1 hour, or until doubled in size 7. Lightly flour a clean countertop; you will need a space that is about 14” x 24”; lay dough on floured surface and softly punch down to release some of the built-up gas; let sit for about 10 minutes without working it 8. Meanwhile, grease/spray a 9” x 13” pan; glass or metal is fine 9. Mix together brown sugar and cinnamon for filling 10. Melt butter 11. Preheat oven to 350 degrees F 12. Roll dough out into a 12” x 18” rectangle 13. Brush dough with melted butter; allow butter to cool for a minute or two before brushing onto dough 14. Sprinkle cinnamon sugar mixture all over dough; you can use your hand to spread it around a bit if it is unevenly distributed 15. Carefully roll the dough into a log shape, rolling up from the bottom of the longest side 16. Cut the log into 12 equal sized rolls; (if the middle section of the log is thicker than the ends, you can cut the middle rolls slightly smaller than the end pieces) 17. Place rolls in prepared pan and cover with plastic wrap; let rise for 30 to 45 minutes until almost doubled in size 18. Bake for 30 minutes, or until golden brown 19. While baking, make the frosting: add all ingredients to stand mixer with whisk attachment (or add to large bowl and use a hand mixer); beat until smooth 20. Let rolls cool for about 10 minutes and then spread frosting over tops, as much as is desired

Winter 2020/21

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Christmas Farm Inn Jackson • 603-383-4313

5

6

Delaney’s Hole In The Wall

N. Conway • 603-356-7776 7

Horsefeathers

N. Conway • 603-356-6862 8

Joseph’s Spaghetti Shed Glen • 603-383-6680

9

J-Town Deli & Country Store

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13

Shannon Door Pub Jackson • 603-383-4211

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The Shovel Handle Pub

Jackson • 800-677-5737 22

Thompson House Eatery

Jackson • 603-383-9341 23

White Mountain Cider Company Glen • 603-383-9061

McGrath’s Tavern

24

Merlino’s Steakhouse

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N. Conway • 603-356-6006

Shalimar Of India

North Conway • 603-356-0123 20

Max’s Restaurant & Pub

N. Conway • 603-733-5955

Red Parka Steakhouse & Pub Glen • 603-383-4344

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at Snowvillage Inn • Eaton 603-447-2818 12

Priscilla’s

North Conway • 603-356-0401 18

Margarita Grill Glen • 603-383-6556

Oxford House Inn Fryeburg • 207-935-3442

17

Jackson • 603-383-8064 10

Notchland Inn

Hart’s Location • 603-374-6131 16

Deacon Street

N. Conway • 603-356-9231

Moat Mountain Smokehouse

N. Conway • 603-356-6381 15

Cafe Noche

Conway • 603-447-5050

(continued from page 47 )

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Albany • 603-447-2325

Wildcat Tavern

Jackson • 603-383-4245

302 West Smokehouse & Tavern Fryeburg • 207-935-3021

WE ARE PROUD TO SUPPORT GREAT PROGRAMS THAT ENRICH OUR LOCAL COMMUNITY: This time of year we are focusing on our annual donations to ALL the 7 Food Banks, Angles & Elves, Jen’s Friends and more... Your patronage is greatly appreciated during this difficult time.

PLEASE FOLLOW US ON FACEBOOK FOR THE LATEST UPDATES

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★ The Valley Originals is a 501 (c)3 Non-Profit Organization ★

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SKIS? Check.

BOOTS? Check.

SNOW? Check.

FASCIA? Huh? Dr. Trish Murray

Whether your outdoor winter plans include backcountry skiing and ice-climbing or simply shoveling the drive and walking the dog—maintaining your body’s fascia is the key to success. Fascia is, ultimately, the most important aspect of your connective tissue system that we move with every single day. Keeping your holistic fascial system hydrated, flowing, and reactive is essential. Here’s how to keep it fun and enjoyable!

M

oving into the winter months brings about a feeling of excitement for many who love snowy outdoor activities and dread for others, who typically spend the majority of this season bundled up indoors. If you are an avid skier, ice climber, or winter hiker, it is so important to maintain the mobility of your connective tissue, or fascia, so that you can continue to enjoy these activities. If you find yourself a bit more sedentary in the winter, it’s just as imperative that you practice some type of movement so that you can maintain your strength and flexibility for your favorite outdoor activities come spring and summer.

Regardless of which category you identify with, it’s crucial to continue moving your body during the winter to maintain your overall health and well-being. To optimize your performance in any athletic sport, you need to diversify your movement techniques. Diverse full-body movement stimulates your brain, muscle, fascia, balance, circulation, and reaction time.

What Is Fascia? (pronounced fah-shah)

The connective tissue system of your body includes the muscles, ligaments, tendons, and fascia. Fascia is, ultimately, the most important aspect of your connective tissue system that we move with every single day. It can be considered the master designer of your body as it is a holistic system that surrounds all aspects of our physical body, including muscles, ligaments, tendons, nerves, organs, and blood vessels. There is a great analogy that can help you to picture this fascial network in a visible, relatable way.

Take, for example, an orange. Beneath the thick outer orange peel is a layer of white fibrous substance. That substance is essentially the fascial layer of the fruit. If you then start to separate sections of the orange, you’ll find that each section is enclosed in a thin layer of tissue—again, this is equivalent to fascia within the human body. If you look even more closely, each section of the orange contains many tiny bags that hold the juice of the fruit. These little bags are also made up of fascia.

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If you’ve ever looked closely at an orange, you can think of the peel as the outer most aspect of fascia, under that the white pith that holds all segments together, the covering of the individual segment, and deeper still to the inner most aspect of the segment that holds the tiny beads of orange juice.

Winter 2020/21

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WiseguyCreative.com photo

Whether you’re preparing for a day exploring the outdoors or cozying up by the fire instead, the fascia is the universal connective tissue of your body that must be kept fluid and mobile, especially in the cold and dry winter months.

Photo courtesy of King Pine/Purity Spring Resort ... where snowshoeing is included in the price of your lift ticket!

Fascia and Circulation

Your body, mind, and vessels need to be ready to function in varied temperatures, so no matter how cold and raw it is outside, your hands and feet stay warm and your extremities can move the way you need them to. This is how you can ski the glades with gusto and flow throughout the trees or climb that multi-pitch route you’ve been dreaming about during the warmer months. In order to be able to do this, you must keep your holistic fascial system hydrated, flowing, and reactive.

Blood vessels flow through the layers of the fascial network. When these layers of connective tissue are hydrated and mobile, veins and arteries can easily carry blood to and from the heart to the rest of the body. Blood vessels that are impinged by tight and immobile fascia can lead to problems with circulation and decreased athletic performance. This could become even more detrimental in the frigid cold months as blood vessels

to find enough time to squeeze in an outdoor workout while it’s still light out. If you tend to be less active in the winter months, this lack of movement starts to bring about more stiffness in the connective tissue network.

Imagine a sponge that has been sitting out on the counter overnight. It is dry and rigid. But once you wet that sponge, it becomes soft and pliable. The same is true for your fascia.

Without proper hydration or frequent movement, it becomes stiff and you’ll feel uncomfortable and inflexible. If you have a regular movement practice and drink adequate amounts of water throughout the day (especially in the winter), you’ll find that your connective tissue feels much more fluid.

Supporting Your Fascia with Movement

If you’re looking for fun and new ways to get moving this winter, Discover Health Functional Medicine Center, has recently

Imagine a sponge that has been sitting out on the counter overnight. It is dry and rigid. But once you wet that sponge, it becomes soft and pliable. The same is true for your fascia. Without proper hydration or frequent movement, it becomes stiff and you’ll feel uncomfortable and inflexible. naturally constrict or narrow in cold weather, particularly in the extremities. Movement and manipulation of the fascia all year long helps to hydrate the tissue and prevent blood vessels from becoming trapped within the layers of connective tissue.

Don’t Freeze Up This Winter!

Have you ever wondered why you experience more aches, pains, and stiffness in the wintertime? Winter weather here in the Northeast is dry and cold. Cold tissue that is not adequately hydrated becomes stiff and immovable. Our days have shorter periods of daylight, so you may feel less motivated or struggle

launched an online membership providing three different movement modalities to complement your favorite activities.

Self-Myofascial Release is therapy for gently manipulating the soft tissues of the muscles and fascia to treat pain and immobility, resulting in increased joint range of motion, increased flexibility, relief from pain caused by restricted movement or scar tissue, and increased activity of the parasympathetic nervous system.

Movement for Longevity incorporates applied movement neurology techniques to help you find the right level of challenge for your body and brain to improve your strength,

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Healing Dimensions Massage Therapy MAKE IT FUN!

“Bridging the Mind and Body through Touch”

Here are a few tips to try this winter to maintain the elasticity and function of your fascia.

• Drink plenty of water (at least 64 ounces per day) to stay hydrated.

• Eat a balanced diet full of colorful fruits and vegetables, healthy fat sources, and lean protein, while avoiding overly processed and packaged foods.

• Get moving! Experiment with trying a variety of activities that incorporate aerobic and anaerobic exercises, balance, and strength-building. Find activities that you enjoy.

• Incorporate some dynamic stretching before your activity and static stretching afterwards.

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Julie Sargent, LMT- NH Lic. # 3358 Member AMTA, Nationally Certified www.juliesargentmassage.com (603) 502-5326 24 Pleasant St. Conway, NH

balance, posture, and your sense of your body in space.

Discover Yoga is a gentle yoga class that begins with a mindful warm-up before moving into demonstration, basic terminology, and slowly paced sequences for safe alignment and practice of foundational poses. Visit www.discoverhealthfmc.com for more information.

Whether you are preparing for a day exploring the outdoors or cozying up by the fire instead, the fascia is the universal connective tissue of your body that must be kept fluid and mobile, especially in the cold and dry winter months. Movement is imperative to maintain the health, hydration, fluidity, clarity, and purification of the fascia to maintain your overall health. Keep in mind that this movement should be fun, enjoyable, and nurturing.

Dr. Trish Murray is a highly accomplished physician who has been certified in internal medicine, osteopathic manipulative medicine, energy medicine, and functional medicine.

She is the founder of Discover Health Functional Medicine Center in Conway, New Hampshire and has collaborated with four other wellness professionals to create Discover Health Movement Membership.

For more information, visit online at www.discoverhealthfmc.com/#Movement Discover Health Functional Medicine Center, 24 Pleasant St, Conway, NH • (603) 447-3112 Winter 2020/21

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QUADS

Backountry Skiing and Hiking Muscle Recovery

By Hilary McCloy Photos by Andrew Drummond

Backcountry skiing and hiking have paralleled movement patterns that activate and tax similar muscle groups.

The uphill movement pattern of backcountry skiing is essentially the uphill hiking motion; you just happen to have skis on your feet versus hiking boots or snowshoes.

If you have done either of these activities, you most likely experienced muscle fatigue and tightness the next day, so stretching the muscles after your activity is important for muscle recovery and improving your experience for the next time you venture outside.

Stretching Benefits Stretching muscles after you participate in an activity will help reduce tightness and delayed onset muscles soreness the following day. Muscles need to be pliable and flexible to function correctly, as well as improve mobility around joints. If a muscle is short and tight, it can create weakness and imbalances in movement patterns.

Fascia, as Dr. Trish Murray discusses on the previous pages, is a sheath around muscle groups and connects muscles into chains that run through our bodies, which is stretched as well during these static holds.

WHEN: Perform the stretches when you are still warm from the activity or before you sit for long periods (i.e. drive in the car).

HOW: Hold all stretches for 60 seconds in each position; repeat on each leg two times.

If you have a long or short drive to the trail head, It is advisable to move through dynamic movements to get loosened up before starting your hike or skin.

I recommend moving in varying planes to get blood moving, warm up the muscle, and stretch fascia. • Move into a wide stance; then shift weight side to side (10 times) by moving from the hips to stretch the groin muscles while reaching across body to rotate the torso * Perform 10 walking lunges, pausing in the middle of each movement to stretch from the hip • Perform 10 air squats while going up on your toes as you move into standing position

Stand on one leg, bend the knee by holding onto the ankle. Focus on keeping the thighs parallel and avoid letting the low back extend.

WHY: The quads are engaged the entire time you are skiing down or hiking down, as well as utilized stepping up.

CALVES Stand with your hands on a wall or side of your car; move into a lunge position with the rear foot pointed straight towards forward. Focus on straightening the back leg with heel down and relax by taking some of the body weight through the arms.

WHY: The calf muscles are engaged as you power off of your toes when hiking or skinning up as you point your foot, as well as activated as a braking mechanism when hiking or skiing down.

HIP FLEXOR Kneel down on one knee and place the other foot flat on the ground.

Posteriorly tilt the pelvis of the leg that is kneeling to feel a stretch in the front of your hip and upper quad. Raise the arm of the kneeling limb towards the ceiling to stretch the upper portion of the psoas (hip flexor) muscle.

WHY: The hip flexor muscle is recruited every time you lift your leg to step, so it is often stressed by the first few hikes or skins of the winter season.

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GLUTES

Lie on your back, knees bent with feet flat; cross one ankle over the opposite knee. The stretch should be felt in the glutes (outer butt muscles) of the crossed leg; if there is not enough stretch then press the knee forward.

WHY: The gluteal muscles are activated when hiking uphill by stabilizing the femur and propelling the body forward. Descending on foot or when skiing, the glutes work as a brake against gravity to control momentum.

Serving all residents and visitors to the Valley

LUMBAR SPINE

Move onto your hands and knees; sit back on the feet and reach the arms out in front. Relax and focus on the bending and flexion of the low back.

WHY: The lumbar spine muscles are activated while ascending and descending during both of these sports due to the gravitational pull down the hill and centrifugal forces while turning.

Hilary McCloy, PT, DPT is Doctor of Physical Therapy, an alumnus of the US Alpine ski team, ultra-runner, and owner of Hilary McCloy Physical Therapy and Performance coaching in Jackson, NH. Hilary runs an online ski conditioning program that focuses on strengthening and education to improve skiing performance with injury prevention.

Hilary McCloy, PT, DPT, Owner Hilary McCloy, LLCPhysical Therapy and Performance Coaching www.hilarymccloy.com • Jackson, NH (802) 238-3976 Winter 2020/21

We’re a members-only health and sports facility and proud to be able to share this wonderful place with everyone!

COME SEE OUR MOST RECENT UPGRADES

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The Club at Christmas Mountain (603) 383-3380 100 Christmas Mountain Road Bartlett, NH 03845

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Ryan Smith photo

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QUIET WINTER HIKES IN THE WHITES

And Safety Steps to Take While There

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By Ryan Smith

onsidering more than a quarter of the United States population lives within a day’s drive from the Mt. Washington Valley, it’s no surprise that many of these people changed their vacation plans in 2020 due to the pandemic, from traveling long distance to seeking close-to-home adventures in the White Mountains. The influx of visitors this summer and fall buoyed small businesses whose sales plummeted during the state’s stay-at-home orders, but U.S. Forest Service rangers observed disturbing consequences in the wake of this mass exodus to the mountains. Trailhead parking lots were filled to capacity, resulting in vehicles spilling onto the shoulder of the road and creating traffic hazards. Litter, including everything from candy wrappers to diapers, was irresponsibly discarded on trails and summits,

online winter hiking workshops in late fall and early winter, and the White Mountain Avalanche Education Foundation moved their in-person Eastern Snow and Avalanche Workshop to a three-day virtual conference in mid-November.

One North Country legend who is no stranger to educating hikers is Steve Smith, editor of the AMC’s White Mountain Guide and the owner of Mountain Wanderer bookstore in Lincoln, NH. For decades, Smith has shared his wealth of experience with others in the many books he edits and writes and at the store he runs. But as more people catch the hiking bug, he thinks that a growing number of inexperienced winter hikers could be lured into situations they haven’t planned for—some life threatening. Smith says that the margin for error in winter decreases

leaving rangers and volunteers to clean up the refuse. And the most concerning outcome: search and rescues rose dramatically, straining the NH Fish and Game Department, the agency responsible for leading these efforts in the state, and the volunteer rescue groups that support them.

Now that winter is here, local officials, guides, and other experts are wary that a large wave of inexperienced hikers hitting the trails will lead to more search and rescues, straining the program even more.

To prepare, a group of skilled professionals are already on the move educating new and experienced hikers alike to keep them safe and healthy on the trails. Organizations such as the New Hampshire and Massachusetts chapters of the Appalachian Mountain Club (AMC) hosted

significantly as daylight hours are shorter and weather conditions tend to deteriorate faster. “If something goes south on you [while hiking in winter]; say you get hurt,” he notes. “It’s a whole different ballgame than if that injury happened on a warm summer day.” Smith is referring to the challenging trail and weather conditions that Fish and Game officers and volunteer rescuers would face if they were called on to assist a person out of the woods. Rescue times are longer in winter, and despite the exceptional skill level of these groups, time and again, these individuals are put into harm’s way at the expense of an unprepared hiker.

Smith, who has hiked New Hampshire’s 48 4,000 footers in winter, among many other accolades, advises new hikers to research a trip

“If something goes south on you [while hiking in winter]; say you get hurt,” Smith notes. “It’s a whole different ballgame than if that injury happened on a warm summer day.”

Winter 2020/21

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“inside and out” before they ever step foot on the trail. “It’s best to start with an easier hike, maybe one you’ve already done in the summer,” he notes. “If you can, and I know it’s hard with COVID, find an experienced person to hike with.” He says hikers should invest in the proper gear and take the time to learn how to use it before their trip.

For trail conditions, he recommends websites such as www.trailsNH.com and www.newenglandtrailconditions.com.

These forums tend to be updated daily with trip reports, including advisories about river crossings, which can be challenging in winter, or notices about whether parking lots are plowed and Forest Service roads are open. As for the weather, he checks the Mount Washington Observatory’s higher summits and Valley forecast before he leaves his house and adjusts his trip’s itinerary accordingly if the forecast has changed.

Also contributing to the safety of hikers visiting the Valley this winter is Intervale’s Mike Cherim, owner of Red Line Guiding and a volunteer with Androscoggin Search & Rescue (AVSAR).

Cherim echoes Smith’s advice that you can’t prepare enough for a winter hike. “If you’re new to hiking, it’s never too soon

QUIET WHITE MOUNTAIN HIKES WITH AMPLE PARKING In winter, popular trailhead parking lots, including those in Pinkham and Crawford notches, typically fill up faster on weekends and vacation weeks due to the limited number of plowed spaces in the lot and on the road. For a quieter hiking experience, try the following hikes. The trip descriptions aren’t meant to be exhaustive.

Hikers should do their homework ahead of time, referencing the White Mountain Guide and online trip reports, checking the weather forecast, and planning their trip with an experienced friend, organization, or guide service.

EASIER WINTER HIKES Cave Mountain | Bartlett, NH Trails: Mount Langdon Trail to Cave Mountain Path Mileage: 0.8 mile round-trip to outlook Parking: Mount Langdon Trailhead parking lot on Cobb Farm Road; additional parking available in lot on the corner of Yates Farm Road and River Road Features: This short hike offers big rewards from an outlook boasting views of the Saco River Valley and the Attitash Range.

Trail Notes: Hike 0.3 miles on the Mount Langdon Trail before turning left on Cave Mountain Path (marked by a small wooden sign). Hike 0.3 miles on the path (blazed in blue) to the cave and another 0.1 to the overlook.

Pondicherry Wildlife Refuge | Jefferson, NH Trail: Pondicherry Rail Trail Mileage: 3 miles round trip to viewing platform Parking: Small parking lot signed as Presidential Rail Trail on Hazen Road (also signed as Airport Road)

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Features: Hikers will appreciate easy walking on this abandoned railroad grade and views of the Pliny, Crescent, and Presidential ranges from picturesque Cherry Pond.

Trail Notes: Hike 1.4 miles on the rail trail to a spur trail signed Observation Deck. Hike 0.1 mile to viewpoint.

Great Gulf Trail to The Bluff | Green’s Grant, NH Trail: Great Gulf Trail Mileage: 5.7 miles round trip Parking: Great Gulf Wilderness Trailhead on Route 16 Features: One of Steve Smith’s favorite lesser-known hikes, The Bluff is a small outlook on the Great Gulf Trail where hikers are rewarded with “dramatic views of the northern Presidentials that rise from the depths of the largest glacial cirque in the Whites.”

Trail Notes: The Bluff (not signed) is located just before the junction of the Osgood Cutoff (Appalachian Trail). If you pass this trail, you have gone too far. A scramble up the large glacial erratic offers even better views.

INTERMEDIATE WINTER HIKES Boulder Loop Trail | Albany, NH Trail: Boulder Loop Trail Mileage: 3.3-mile loop Parking: Albany Covered Bridge parking lot on Passaconaway Road Features: Smith says that “for a modest climb of 1,000 feet, accomplished at relatively painless grades, you are rewarded with a spectacular clifftop view of the Swift River Valley and Sandwich Range peaks to the south and southwest.”

Trail Notes: From the parking lot, turn right and cross the Albany Covered Bridge. Then, turn right and walk 0.1 miles on Passaconaway Road (closed to vehicles in winter) to where the Boulder Loop Trail leaves the road on the left. The loop can be hiked in either direction, though a hike in the clockwise direction ascends a steep portion of the trail, which could be a slippery descent if hiked in the other direction.

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UPPER INLOOK AND DOME ROCK | RANDOLPH, NH Trails: Howker Ridge Trail to Kelton Trail to Inlook Trail Mileage: 3.6 miles round trip Parking: Randolph East parking area (0.2 mile south off Route 2) on Pinkham B Road (Dolly Copp Road) Features: Views of the Crescent Range to the north, Pine Mountain to the east, and the imposing northern Presidentials to the south.

Trail Notes: Steep in some sections, the Kelton Trail rewards hikers for their efforts with views north and east from the Overlook and west from the Upper Inlook. From the trailhead on Pinkham B Road, hike 0.8 mile on the Howker Ridge Trail and then turn right on the Kelton Trail. Take in the views from the Overlook and, at the end of the Kelton Trail, the Upper Inlook. Turn right onto the Inlook Trail and hike 0.1 mile to Dome Rock for views to the north.

Winter 2020/21

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to become an armchair hiker. Meaning, the hours you spend ahead of time researching what to buy, what to wear, and where to hike will keep you out of trouble in the long run,” he says. Smith and Cherim both agree that hiking alone in winter is inadvisable, even for the most experienced. “I’m reluctant to say that you should hike alone in the summertime around here,” Cherim says. “In the warmer months, if you pick a popular trail like the Crawford Path, where you’re rarely alone, you could probably get away with hiking solo 99.99 percent of the time. But in winter, it’s best to hike in a group or hire a professional guide that can provide you with the training and safety you’ll need.” A group can trade places breaking trail in the snow or assist on a rescue should it arise. Even little things, such

Cherim notes that most hikers get themselves in trouble when they set off from the trailhead later than they should. By nightfall, it’s already too late and an itinerary can unravel quickly. as checking for frostbite on the faces of others, make a big difference and increase the likelihood of a successful hike.

Around this time of year, Smith says that passages from Dan H. Allen’s book Don’t Die on the Mountain ring through his head, including his favorite mantra.

“There is no substitute for an early start.”

He notes that most hikers get themselves in trouble when they set off from the trailhead later than they should. By nightfall, it’s already too late and an itinerary can unravel quickly.

Also heeding this mantra is the Mt. Washington Valley community in planning for what’s to come this winter. Guide services and outfitters have already updated their processes and procedures to follow CDC guidelines in hope of counteracting any issues. Although the community is in uncharted waters, Smith and Cherim believe that if everyone works together, they’ll all get through these challenging times. “My main hope for this season is that people still come to the Valley this winter, but they come prepared,” Cherim says. “If that happens, we’ll all be safe and happy.”

Ryan Smith photo

NORTH SUGARLOAF | BRETTON WOODS, NH Trails: Zealand Road to Sugarloaf Trail to North Sugarloaf side trail Mileage: 5.4 miles round trip; includes a total of 3 miles of road walking Parking: Ammonoosuc Lower Falls Trailhead parking lot on Route 302 Features: North Sugarloaf offers fine views of Mount Washington, the Rosebrook Range, and Mount Tom from an open ledge near the summit.

Trail Notes: The large winter parking lot is on the north side of Route 302. Turn right out of the parking lot and walk 0.5 miles on the shoulder of Route 302 to Zealand Road (Zealand Picnic Area). Walk 1 mile on Zealand Road (watch for snowmobilers) to Sugarloaf Trail on right just after crossing the Zealand River bridge. Hike 0.9 mile to split between North Sugarloaf and Middle Sugarloaf and turn right to ascend North Sugarloaf. Hikers can opt to extend their hike by a mile by climbing Middle Sugarloaf.

STRENUOUS WINTER HIKING DESTINATIONS SOUTH MOAT MOUNTAIN | CONWAY, NH Trail: Moat Mountain Trail Mileage: 5.2 miles round trip Parking: Moat Mountain Trailhead on Passaconaway Road Features: Stunning views of North Conway and the Mount Washington Valley to the east and the Kancamagus Highway and Swift River Valley to the southwest.

Trail Notes: The upper portion of the trail climbs steep ledges that can be slippery when it rains or when there is ice.

MOUNT PAUGUS | WONALANCET, N.H. Trails: Old Mast Road to Lawrence Trail Mileage: 8.4 miles round trip Parking: Ferncroft parking area Features: One of his favorite off-the-beaten-path hikes, Smith notes that “... the challenging trek to this low but rugged peak is a memorable adventure in the backcountry of the Sandwich Range Wilderness. Highlights include expansive views from a broad ledge on the south summit of Paugus.”

Trail Notes: Trails such as Old Mast Road and the Lawrence Trail tend to see less traffic in winter, which means the snow on the trails might not be packed down as much as it is on more popular trails. Following Smith’s mantra of starting early will ensure a greater chance of finishing this arduous hike.

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The New Age of TRAIL ETIQUETTE

By Mike Cherim

A hiker thinking, “Oh my goodness, someone is coming, what should I do?” is a new mentality straight out of the hell that was 2020. What follows are some modified thoughts about being a hiker during this “New Age of Trail Etiquette.”

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mere 10 months ago, the standard action on trail when encountering another hiker was to say something like “Hello,” then maybe leash your dog if they’re not already, or turn down your music if it’s overly audible, and then to also let the person ascending the mountain have the right-of-way on a narrow trail because the descending hiker has much better oversight—they’re already looking down. Of course, in many instances, the person coming up trail would stop anyway, saying something like, “No (insert gasp for breath here) you can go,” as they voluntarily stood aside, visibly grateful for the brief respite.

These actions are still a part of the ritual, but some things have certainly changed.

What follows are some modified thoughts about being a hiker during this “New Age of Trail Etiquette.”

PASSING ANOTHER HIKER — This Is the Biggie

The rule of allowing the ascending person the right-of-way doesn’t change. What has to change is the amount of space given. Before 2020, people would think nothing of passing very closely, knowing the only downside was possibly getting a whiff of their fellow hiker’s stink. Ever since “social distancing” became part of our vocabulary, however, we now seek a 6 foot separation. And technically speaking,

thanks to the novel coronavirus’s (SARSCoV-2) ability to spread via aerosols, 6 feet is the minimum for those choosing to play it safe. If you don’t understand why, just watch the cloud that is your breath on a cold day, and you will see. (This may be a blessing in the winter.) Granted, being outdoors helps disperse (maybe not so good) and dilute (this part is good) shedded viral particles from an infected person. Air movement helps prevent viral concentrations; this is just common sense. But the less the air that is moving, the longer this dispersion and dilution will take to occur. Space and time are valid concerns and offer valid solutions at the same time. But even when the air is moving, direction needs to be considered as well.

The real problem is that many trails don’t make a 6-foot separation easy, or even possible. Many are narrow and brushed-in, and even further snowchoked in the winter. And because of this, the ascending hiker can’t always keep moving, not unless the descending hiker sees the person coming well in advance, has the ability to take adequate action, and actually does so. But what if they can’t? This is the tricky part, and to coordinate on a truly narrow stretch might require the cooperation of both parties.

It could even involve someone backing up to the nearest drainage or outlet, or packed-out area in the winter. And will-

ingness is key. Otherwise, we’re rolling the dice. And even if you’re the gambling type, the etiquette part of all this must beg the question: is the other person also a gambler? The whole point of this is to consider the feelings of another human being. This consideration, however, must come from within. Sadly, this cannot be taught to many “adults.”

HOLDING YOUR BREATH — Crazy Stuff, Right?

To pass while holding one’s breath is certainly a brief option for those descending. Rarely is this viable for someone coming up trail. Their breaths must come regularly because they’re exerting themselves. But those standing aside can certainly do their part (unless a big group is passing — but groups should generally yield for individuals, regardless of the direction of travel).

Holding one’s breath is a bit extreme, though. Some, we know, say they turn their faces away from the other person.

This probably helps, too, especially if both parties do it. Others, we know, have a mask attached to their pack strap by one ear loop. The idea here is if someone is coming one can put the free loop on the opposite ear, then turn their head slightly to tighten the mask’s fit. Easy peasy. Still, others wear a buff, at the very least, around their neck and pull up double layers over their nose and mouth

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as required. When it comes to mitigating the virus’s spread, these actions will help.

SURELY, MY DOG IS OKAY — But Don’t Call Me Shirley

Aside from a couple of isolated cases of domestic cats getting sick with COVID-19 (Coronavirus Infectious Disease 2019), and one dog, supposedly our pets don’t contract or carry the coronavirus. That said, we suspect it is possible that the pets could transfer viral particles via touch (fomite transfer). This is probably very unlikely, but if dogs aren’t leashed or allowed to get too friendly to passersby, it might make some hikers uncomfortable. Again, this harkens back to the simple concept of just being considerate of others. There was a day back when, where we thought a dog’s freedom was the most important thing, until we realized that an unleashed dog can ruin someone’s day (some folks are very afraid of dogs). We have long had a change of heart. We can all learn and grow. Remember, this is an etiquette article.

ENVIRONMENTAL IMPACT — You’re Standing on Me

All of these matters are pretty easy to solve if we are allowed space to move, to get off trail, and if we want to be considerate to others. But if we don’t have the space, we are then forced to push ourselves off trail. This can lead to some environmental impacts. According to the principles of Leave No Trace (LNT), we really need to stick to “durable surfaces” when we hike and camp. So, roots and rocks are okay—soft soils and plants, not so much. Soil compaction begins a process that ultimately kills trees and widens our trails. This is particularly important in sensitive alpine areas where vegetative recovery is next to impossible.

Winter may offer a solution to a lot of these challenges, thanks to the ground being frozen, yet the season will introduce its own problems. For example, now a person yielding may

we can also add face masks and latex/nitrile gloves to the list.

We have seen too many of them in the woods and hanging from trees already. These are possible sources of viral transfer, and like the other types of what we called “disgusting” trash, they should not be left behind. Nothing should be! There are a lot of conscientious hikers that willingly pick up trash and lost items left by others, but this type of trash really needs to be carried out by its producer. This might mean planning ahead, but it’s the proper thing to do. Anyone who says they love the mountains, yet treats them in such a manner is suffering from a complete disconnect from reality.

ALL THE OTHER STUFF — The Unchanged Parts of Trail Etiquette

Some etiquette, such as passing along the Hiker’s Code and Leave No Trace, waiting for your whole party at junctions and stream crossings (even in the depths of winter), and whatnot, these parts don’t have to change. But the rest of it begs your consideration. If we are to keep hiking and using our natural spaces without violating them along with the rights of others, we must adopt some novel ways of thinking. But we’re not going to really address these topics, as they have been addressed many times before. Whether or not wearing snowshoes on trails is the right thing to do has been discussed ad nauseam. Nothing has changed in these departments. This article is about the parts of trail etiquette that have been affected by this pandemic.

A quick Google search should offer broader insights to general trail etiquette concerns.

AND LASTLY — What If They Don’t Care or Believe?

This is going to be a problem at times. Not everyone is polite or considerate and they will make damn sure that you know that you can’t make them be who they’re not. Some will deny the very need and laugh at your concerns. You will be a sheep

There are a lot of conscientious hikers that willingly pick up trash and lost items left by others, but this type of trash really needs to be carried out by its producer. This might mean planning ahead, but it’s the proper thing to do. Anyone who says they love the mountains, yet treats them in such a manner is suffering from a complete disconnect from reality. disappear out of sight in the deep snow found at elevation, swallowed up whole by a spruce trap. You can’t make this stuff up.

To manage these issues, we not only need to be aware and vigilant, we may need to really plan these passings and be willing to compromise like never before. To be accommodating as necessary, because—if you haven’t heard—we’re dealing with a pandemic.

HAZARDOUS WASTE — We Had to Go There Because You Went There

Trail carnations—the wads of toilet paper or tissue—are unsightly. In fact, they’re disgusting. Other trash articles are equally disgusting and unsanitary: human and dog feces, condoms, feminine hygiene products, syringes (think diabetics, not junkies), and more. In the days of coronavirus, in fact, even lowly cigarette butts and food goods and wrappers may be tainted. Now Winter 2020/21

in their eyes. Thus, in such instances, if consideration is absent, one will have to live with this and take one-sided action to protect themselves. An article like this isn’t meant to change anyone’s mind or turn lousy citizens into good ones. This article is more about exploring the how-to side of today’s novel trail etiquette challenges for the majority of hikers—folks who care and want to show it. As for the rest, stand aside, because they’re coming through.

Mike Cherim, a North Conway resident, is a trailwork- and SAR-volunteer in the WMNF. His passions are primarily hiking and skiing (plus biking and fishing)—and he also loves to write. He makes his living, however, running a local guiding company: Redline Guiding out of Intervale, NH.

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RESORT TO Backcountry

get in the know before you go Words by Jake Risch, Photography by Alexandra Roberts Photography

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The common backcountry thread is a desire to get away from crowds, infrastructure, amenities, and the general safety net of resorts. It’s getting back to skiing as a natural means of travel and exploration, to efficiently move through wild winter landscapes and interact with nature in its element. Many skiers and riders are choosing to leave the prospects of limited base lodge access, reservation systems, and extended lift lines behind in favor of socially distant backcountry experiences.

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ll signs are pointing to busy trailheads, full parking lots, and lots of new users exploring the backcountry for the first time. The backcountry demands self-reliance, preparedness, and good judgement. Whether you’re taking your first steps off the groomers or your next steps up into high country, we offer the following information and resources to help you along your way.

The Whites, “Business has been incredibly busy–starting in August–as we saw an unprecedented spike in sales. I’ve heard there’s anywhere as high as a 30 percent COVID push in the market.” Similarly, Coert Hansen, co-owner of Ragged Mountain Equipment reports, “...demand has definitely exploded, and our worry is that demand will exceed the supply for the first time in years.”

So, now that you have that fancy new kit, where do you start? What are the hazards and risks? What about avalanches?

This is the year that Backcountry Skiing goes mainstream. National publications, the New York Times and Forbes published

Start with lower elevations, low angle slopes, and low avalanche danger days.

Lower elevation options in the White Mountains included staying out of the above-treeline, open alpine terrain, keeping slope angles lower than 30 degrees to

Here in the Mt. Washington Valley, there are three broad levels of uphill ski touring options with increasing requirements for self-sufficiency and risk management.

If you aren’t sure of your commitment level just yet and want the lowest risk option to get a taste for uphilling, figure out the equipment, and gain fitness, try some ski touring at one of the local resorts that have an uphill policy.

In the avalanche context, all of the trails at the MWV resorts are considered low angle. Black Mountain, Bretton Woods, Cranmore, King Pine, Shawnee Peak, and Wildcat allow uphill travel with the purchase of an uphill ticket. Attitash does not allow uphill travel at this time and encourages customers to try uphilling at partner Wildcat. Ski areas are a great place to learn and practice the basic

backcountry “how to” articles. Local shops are reporting record sales of alpine touring and splitboarding equipment.

According to Andrew Drummond at Ski

stay out of avalanche terrain—and when you do start pushing up into the higher presidential range—starting with days when the avalanche forecast is low.

touring skills without leaving the safety net of the resort behind. The uphill ticket pays for snow making, grooming, and ski patrol. Conditions are predictable and

IF YOU DON’T KNOW, START LOW

If you aren’t sure of your commitment level just yet and want the lowest risk option to get a taste for uphilling, figure out the equipment, and gain fitness, try some ski touring at one of the local resorts that have an uphill policy.

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Uphill Travel Policies at Valley Alpine Areas Earning Your Turns on the Groomers Each resort has its own policies, and you need to respect the opportunity given to you. When in doubt, ask ski patrol for the safest route up the mountain.

Attitash Mountain Resort Uphill access on Attitash Mountain Resort during, before, or after hours is prohibited. Their sister resort, Wildcat Mountain, offers uphill hiking, skinning, and skiing.

For additional, updated information, call (800) 223-7669 or visit Attitash online at www.attitash.com.

Bretton Woods Bretton Woods supports individuals who wish to pursue alternative methods of accessing their trail systems. All uphill travel or skinning is done, solely, at each individual’s own risk. Those who wish to skin, snowshoe, or otherwise access Bretton Woods trails via uphill travel are responsible for their own actions, safety, and equipment. Individuals must purchase an uphill access ticket for $21 at the Bretton Woods Guest Services desk.

For additional, updated information, call (603) 278-3320 or visit Bretton Woods online at www.brettonwoods. com/alpine/uphill_policy.

Cranmore Cranmore encourages uphill travel (i.e., skinning), and wants to make sure guests traveling uphill are doing so in a safe manner. Guests traveling uphill MUST have a valid lift ticket or season pass.

Uphill access is permitted two hours prior to operating hours and during resort operating hours only.

For additional, updated information, please call (800) 786-6754 or visit Cranmore online at www.cranmore.com.

Black Mountain A season pass, lift ticket, or uphill ticket is required to access trails. Skis with skins,

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WiseguyCreative.com photo

snowshoes, or split boards are required.

Brakes and/or restraining straps are strongly recommended. Uphill travel is only permitted sunrise through 4 p.m. No uphill travel should be started after 3:30 p.m.

For additional, updated information, call (603) 383-4490 or visit Black Mountain online at www.blackmt.com/ uphill-policy.

King Pine As an uphill user, you are the guest of Purity Spring Resort, Inc. and must agree to the terms, conditions, acknowledgement of risk (RSA 225A:3) and release of liability. Access is at your own risk. Skis with skins, split-tail snowboard with skins, or snowshoes are required. A current, valid season pass or lift ticket is required to access trails.

For additional, updated information, call (603) 367-8896 or visit King Pine online at www.kingpine.com/uphill-policy.

Shawnee Peak Shawnee Peak welcomes and supports guests seeking to enjoy uphill travel on the mountain. All travel is done at each individual’s own risk. All uphill participants will acknowledge that they know and will adhere to the Maine Skier Statute and the Maine Recreational Use Statute. An Uphill Access Pass will be free for season passholders and $30 for non-Shawnee Uphill travel is prohibited between 8 p.m. and 6 a.m. Headlamps and reflective clothing are recom-

mended. During the early season, uphill access is not permitted due to snowmaking and grooming operations.

For additional, updated information, call (207) 647-8444 or visit online at www.shawneepeak.com/faqs/uphill-skiing-policy.

Wildcat Mountain Uphill access to Wildcat by hiking, skinning, snowshoeing, or any other manual ascent is given only after a trail pass ($10) or lift ticket has been purchased for the day or with a valid season pass.

Users of facilities do so under NH statutes S225-A:24 and RSA 637:8.

For additional, updated information, call (603) 374-2603 or visit www.skiwildcat.com/the-mountain/ about-the-mountain/safety.aspx.

Mount Washington Cog Railway For a unique, backcountry skiing or snowboarding experience, the trackside service trail is available all winter (parking/land use fees apply).

For additional, updated information, call (603) 278-3320 or visit www.thecog.com.

PLEASE NOTE: This information represents partial uphill information only, originating directly from each resort’s website in November 2020. Please refer back to each respective website for detailed and updated information.

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rescue is just a phone call away. Plus it’s a great way to get in a quick workout ... with the reward at the end.

Stepping away from the resort, folks can dip their toes into true backcountry skiing by exploring the glades created by the Granite Backcountry Alliance (GBA) and the historic Civilian Conservation

and traffic. Parties should be prepared with skills and equipment to stabilize an injury and self-rescue or keep warm until search and rescue crews respond.

Individuals and parties should carry extra layers, a first aid kit, and simple means for building a rescue sled from the patient’s equipment. Taking a wilderness first aid course will provide the skills necessary to stabilize an injury and plan a rescue.

options—except the very top of the GOST and the snowfields above the glades on Baldface Knob and South Baldface—are out of avalanche terrain. The slopes directly adjacent to the Cog Railway are below 30 degrees, so not considered avalanche terrain; however, once you leave the Cog Railway property, you enter the high-alpine, avalanche-prone terrain of the Presidential Range.

The crown jewels for backcountry

Corps (CCC) ski trails around the Valley.

With a few exceptions these areas are low elevation/below treeline and low angle (less than 30 degrees) allowing users to gain experience backcountry skiing while avoiding the risk of being caught in an avalanche.

Once skiers leave the resort, they are faced with new challenges. Rescue will be hours away, hazards are unmarked, and conditions are dependent on the weather

The GBA glades in the region include Maple Villa in Intervale, Baldface in Chatham, Bill Hill in Gorham, and Crescent Ridge in Randolph.

There are four historic CCC trails: the Sherburne and Gulf of Slides trails (GOST) on Mount Washington and Black Mountain and Doublehead trails in Jackson. The Mount Washington Cog Railway allows skiing on the ski trail cut along the tracks with a day-use fee. All of these

skiers in the Mt. Washington Valley are the snow fields, chutes, and gullies of the Presidential Range. Intrepid skiers and riders are scouring Google Earth to identify remote rockslide paths across the White Mountain National Forest.

South Baldface and the Baldface Knob offer above-treeline skiing on exposed rock slabs accessible from the GBA glade. All of these options are considered avalanche terrain and deserve proper

Where to Go

Once skiers leave the resort, they are faced with new challenges. Rescue will be hours away, hazards are unmarked, and conditions are dependent on the weather and traffic.

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CONSIGNMENT/USED GEAR

Until recently, options for backcountry skiing in the Mt. Washington Valley were limited to the alpine terrain of the Presidential Range, established historic backcountry ski trails, and elusive, guarded secret stashes.

Enter GBA. GBA has organized the BC skiing community, advocated with landowners, secured permissions, and turned out volunteers to develop gladed backcountry ski zones around the region. The MWV now has BC skiing options both in and out of avalanche terrain, just minutes from downtown North Conway. www.granitebackcountryalliance.org www.friendsoftuckerman.org

Another good way to save is to consider consignment gear. You’ll find good equipment at a lower rate and also be doing your part in reusing and recycling.

The consignment shop at IME has AT and telemark ski gear, backpacks, ice axes and tools, climbing shoes, climbing gear, snowshoes, tents, sleeping bags, tons of clothing, and lots more. Ragged Mountain has most of that, plus more alpine and cross-country gear. REI sells consignment gear online as well.

IME - North Conway NH www.ime-usa.com

RENTAL EQUIPMENT/DEMOS Whether you’re getting into the backcountry for the first time or your looking to develop new skills, renting equipment can help identify which gear to buy, and at the very least, save a bunch of money.

These local shops can set you up with everything that you need.

Ski The Whites - Jackson, NH www.skithewhites.com mtnGEAR - Glen, NH www.climbingrentals.com REI – North Conway, NH www.rei.com

Ragged Mountain Equipment Intervale, NH www.raggedmountain.com

15 Town Hall Road, Bartlett, NH www.ledgebrewing.com

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respect, training, and equipment to avoid being injured, or even killed, in an avalanche; and to be able to rescue a partner if they are caught, carried, and buried.

In addition to the first aid and self-rescue gear, parties pushing up

Finding a mentor, taking avalanche education and rescue courses, and dedication to keeping up to date on the weather and avalanche forecasts are the tickets for entry into the high alpine.

into avalanche terrain should have an avalanche beacon, probe, and shovel as a minimum; and consider crampons, a short mountaineering ice axe or whippet (ice axe/ski pole hybrid), and other mountaineering equipment appropriate for the objectives and routes.

Finding a mentor, taking avalanche

AVALANCHE COURSES IN THE MT. WASHINGTON VALLEY Understanding where and how avalanches happen and what to do when they do is an essential skill for backcountry skiing. We are fortunate in the MWV to have multiple world-class mountain schools with excellent avalanche awareness and rescue courses.

International Mountain Climbing School www.ime-usa.com/imcs Chauvin Guides International www.chauvinguides.com/ avalanche-programs Synnott Mountain Guides www.newhampshireclimbing.com Northeast Mountaineering www.nemountaineering.com Mooney Mountain Guides www.mooneymountainguides.com Eastern Mountain Sports Schools www.emsoutdoors.com

East Coast Avalanche Education www.eastcoastavalancheeducation.com The Eastern Snow and Avalanche Workshop www.esaw.org Mount Washington Avalanche Center www.mountwashingtonavalanchecenter.org/avalanche-safety Acadia Mountain Guides Climbing School www.acadiamountainguides.com/ winter/snow Mountain Shadow Adventures www.mtnshadowadventures.com/ avalanche-awareness-tour

THE MOUNT WASHINGTON AVALANCHE CENTER For immediate additional information, visit www.mountwashingtonavalanchecenter.org. The Mount Washington Avalanche Center publishes a daily avalanche advisory with route-specific forecasts, usually by 8 a.m..

WILD & RESCUE MEDICINE From people who have done what they teach

Courses include Wilderness First Responder, EMT, Wilderness EMT, Advanced EMT, Wilderness Medicine Bridge Course, Wilderness First Aid, and more.

thekaneschools@gmail.com

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GUIDE SERVICES Backcountry skiing requires participants to have sufficient skills, gear, and training. Hiring a guide helps to ensure preparedness.

Synott Mountain Guides www.newhampshireclimbing.com/ backcountry-skiing-ski-mountaineering Redline Guiding www.redlineguiding.com/adventures/ backcountry-skiing Northeast Mountaineering www.nemountaineering.com/ski-2/ backcountry-ski-touring Mountain Life International www.mountain-life-international.com Eastern Mountain Sports Schools www.emsoutdoors.com/skiing Chauvin Guides International www.chauvinguides.com/winter-programs/skiing Mountain Shadow Adventures www.mtnshadowadventures.com/ backcountry-skiing-ski-mountaineering

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Anticipating the coming boom in users exploring the backcountry this winter, Granite Backcountry Alliance has worked with Winter Wildlands Alliance and other regional back country skiing nonprofits to develop the “Ski Kind” backcountry responsibility code for the 2020/21 season.

Ski Kind urges users to be their best selves in order to keep the backcountry open, accessible, inclusive, and protected. The code offers seven principles for newbies and veterans alike. The principles are: ski no trace, ski self-reliant, ski inclusive, ski aware, ski respectful, ski smart, and ski kind.

The Ski Kind code recognizes that the backcountry, by its nature, presents unique risks and responsibilities not found within the boundaries of the resort. There are no ski patrol, groomers, janitorial staff, or repair shops in the backcountry. Users have to be self-reliant, prepared with proper knowledge, equipment, skills, and capable of dealing with incidents as they arise.

Ski No Trace If you pack it in—pack it out. Protect our special places. This summer, the Mount Washington Valley saw an influx of new users to our outdoor spaces.

Unfortunately, not all of the new users were as respectful as they could have been. Trailheads were overrun with litter and human waste. Let’s head this off this winter. We can do our part to be good stewards of our local resources.

We can respectfully educate new users and help them to understand their impacts on the resources. Carry an extra trash bag and leave parking lots, trails, and the backcountry cleaner than we find them. Together, we can protect these valuable resources.

Ski Self-Reliant Understand the increased risk equation when you leave the resort. There is no ski patrol in the backcountry; you are on your own. Get the first aid, rescue, and avalanche training necessary to take care of yourself and your party.

Leave an itinerary with expected time of return with a friend or family member with instructions on who to call when you are overdue. Be prepared to hunker down and stay warm for hours, or even overnight. Practice with your rescue equipment and partners.

Understand the terrain and be mindful of your exit points. Finally, establish and stick to a turn-around time based on daylight and objective.

Ski Inclusive Be a positive mentor to the new skiers and riders joining the backcountry movement. Be patient with rookies, and provide positive constructive advice. If you are new to the sport, seek out mentorship with a learning mindset. Give back with time or donations to organizations working to protect resources and expand access. In the backcountry it is okay, even necessary, to have friends on a powder day.

Ski Aware Commit to understanding the added hazards and risks of the backcountry.

Keep your skills sharp through continuing education in avalanche awareness, wilderness medicine, and self and group rescue. Stay up on the weather, snowpack, terrain, and conditions. Be mindful of the abilities, experience, and expectations of your party. Start with a plan and be ready to deviate when conditions change. It’s okay to bail when conditions don’t meet expectations.

Ski Respectful There will be record numbers of users in the backcountry this winter.

Please only park in available parking spaces and respect the local residents who live near trailheads. Follow the latest travel guidance, maintain social distancing, and follow COVID protocols when interacting with other parties at trailheads and choke points along the trail. Avoid postholing (walking without skis) in the skin track or up the middle of the ski trails. Be aware of other parties above and below you. When possible, avoid climbing up under a skiing party and dropping in above a climbing party.

Consider the impacts of your actions on the experience of other parties. Also, be a responsible pet owner.

Ski Smart Winning the game means getting your entire party back to the trailhead at the end of the day. Everything else is bonus points. Understand your limits and the limits of your ski partners.

Set realistic objectives and be ready to scale them back as the situation changes. Keep your skill sharp and equipment maintained. Follow established safety protocols. Turn your beacon on at the car and off at the bar. Gather as much information as possible to ground your decisions.

Ski Kind By all accounts, this season is going to be busy in the backcountry. Above all, be kind to your fellow adventurers.

There is enough stress in daily life; let’s build an accepting backcountry community and help the newcomers out. www.winterwildlands.org/ski-kind

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education and rescue courses, and dedication to keeping up to date on the weather and avalanche forecasts are the tickets for entry into the high alpine.

Safety Considerations

There are no ski patrollers in the backcountry. Rescue will be hours away, hazards are unmarked, and conditions are dependent on the weather and traffic. Parties should be prepared with skills and equipment to stabilize an injury and self-rescue or keep warm until search and rescue crews respond.

• Carry enough warm layers to stay warm while waiting for rescue.

• Wilderness first aid training and the knowledge and ability to improvise a hasty rescue sled could save a life.

• Avalanche awareness and rescue training is essential for traveling in avalanche terrain.

• Understand and follow the principles of “Know Before You Go.” • Carry a beacon, probe, and shovel—and practice searching for and digging out victims.

• Carry crampons and an ice axe when skiing the steep gullies and bowls of the Presidential Range.

• Taking a wilderness first aid course will provide the skills necessary to stabilize an injury and plan a rescue.

LOCAL NON-PROFIT ORGANIZATIONS SUPPORTING BACKCOUNTRY SKIING AND SEARCH AND RESCUE Want to give back? These local nonprofits support gathering and broadcasting critical weather and safety information, develop and maintain the backcountry zones, and support search and rescue efforts in the region.

Mount Washington Avalanche Center www.mountwashingtonavalanchecenter.org Granite Backcountry Alliance www.granitebc.org Friends of Tuckerman Ravine www.friendsoftuckermanravine.org White Mountain Avalanche Education Foundation www.wmaef.org Mount Washington Volunteer Ski Patrol www.tuckerman.org Mountain Rescue Service www.nhmrs.org Androscoggin Valley Search and Rescue www.avsarnh.org Appalachian Mountain Club NH Chapter Ski Committee www.amc-nh.org/committee/ski Mount Washington Observatory www.mountwashington.org

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Image obtained via www.alphacoders.com

Thanks to their long legs and extra wide hooves, moose can travel easier through the deeper snows of their high-elevation, winter habitats in the White Mountains.

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The Wonder of Winter Wildlife

By Matt Maloney

Once the cold air settles in and the snow-pack has thoroughly covered the frozen ground, a walkabout in the woods makes the existence of life seem remote or even impossible. We emerge from our heated homes and cars, bundled up, ready to walk a trail, and perhaps wonder how an animal survives outside all winter. How does it find food and where does it go to survive? Animal survival in the harsh winter climate of these high mountains of New Hampshire is something to ponder.

Although not all individual animals make it through the winter, their species persist from winter to winter, showing the remarkable adaptability of life, even in an area where valleys can see 40 below and snow and ice cover everything in winter.

Here is a look at what some of our local wildlife does to make it through until spring. We’ve picked seven species to highlight a diversity of creatures.

There might be no more impressive an animal to come upon in our area than a massive moose.

Moose have extra thick and coarse hair that covers their entire body. Each individual hair is hollow, and it is postulated that this is an insulating adaptation for trapping body heat within the hollow hair fibers. They also have extra wide hooves to help them travel through the deep snowpack of the higher elevations, where they typically live in our area.

Once winter arrives, moose lose access to the juicy leaves and mineral-rich aquatic vegetation they typically feed on in the warmer months.

Moose have no choice but to subsist on hardwood bark, sapling buds, and needles of balsam fir.

Snowshoe through an area where a moose has spent the better part of a winter and you’ll see

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lots of signs of winter moose browse. Threadbare looking balsam firs missing many of their needles, bark stripped from young hardwood trees, particularly striped maple, and buds nipped off of shrubs and low trees—these are all signs of winter moose browsing.

I usually see moose from the vantage of a canoe when they come to feed at dawn and dusk along our slow-moving waterways and swamps, but I once had the pleasure of descending down the south side of Carter Notch and coming upon a browsing moose, its thick, dark brown fir covered in freshly fallen snow. Seeing a snow-covered moose in winter is a special sight. Also keep an eye out for moose tracks in winter, as no other animal makes such a deep posthole in the snow, almost obscuring the actual track itself.

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Many of us have seen a black bear in the forest, or perhaps at a campground or even in your yard. We don’t very often see bears in the winter, of course, as they are hibernators. Bears undergo a variety of biological changes as the days get shorter in October through November. At some point, a black bear will settle down to a den site and go into the state of deep sleep we call hibernation. Bred females will commonly settle down to a den site to hibernate as early as the beginning of October if they are fat enough, according to Ben Kilham, president of the Kilham Bear Center in Lyme, New Hampshire. Males will stay out as long as there is food to be had, particularly mast such as acorns and beechnuts. If there is a poor year for mast, all the bears—male and female—may be denned up by the end of October, not wanting to waste energy searching for non-existent food, Kilham says.

Bears mate between mid-May and June according to Kilham, but females won’t implant fertilized eggs until November or early December. This remarkable adaptation, shared with some other mammals such as fishers, allows black bears to devote more energy to fattening up in the fall instead of nursing at such a critical time before winter. Cubs are born in January or February and then fall back into hibernation with the mother, the mother waking with the cubs whenever the cubs need to nurse throughout the rest of winter.

Where do bears go to hibernate? According to Kilham, they will use just about any kind of cover they can to avoid predation and to stay away from potential threats. A hollowed-out tree, thick brush, blown-down trees, and rock dens are all frequently used. Bears have even been known to overwinter under a porch. Bears are not relying on cover to keep them warm, though; they depend completely on their body fat, metabolism, and thick, long fur for warmth. I’ve occasionally seen their human-like hind footprints in winter snow before, so they do arouse and move from time to time, particularly males searching for food due to warm spells in winter. Kilham, who has been studying and monitoring New Hampshire bears for

DO BLACK BEARS HIBERNATE? YES! When hibernation was defined in simple terms of temperature reduction, bears were not considered hibernators. But when biologists discovered the many metabolic changes that let black bears (and grizzly bears) hibernate up to seven and a half months without eating, drinking, urinating, or defecating, they realized that body temperature was only a small part of the hibernation process.

Black bears are now considered highly efficient hibernators.

They lower body temperature to near freezing but wake up every few days to raise body temperature to near normal, eat stored food, and eliminate body waste. They then lower body temperature again and repeat the cycle.

According to www.bear.org, the confusion about what to call black bear hibernation comes down to definition.

People have called black and grizzly bear hibernation torpor, winter sleep, dormancy, and carnivorean lethargy.

The leading physiologists now simply call it hibernation.

Courtesy photo Black bear dens in the Whites may include hollowed-out trees, thick brush, blown-down trees, rock dens, and perhaps even under a secluded porch.

many years, says that bears don’t seem to have a preference for slope aspect or specific habitats when hibernating. Other than avoiding wet and flood-prone areas, they will hibernate on all kinds of slope aspects and elevations, from valleys to high ridgelines over 3,000 feet.

If you ever accidentally come upon a hibernating bear in winter, do not disturb it! Don’t set up a game camera or take photos—and keep the location secret. Waking a bear might cause a mother to run and abandon her tiny cubs, now doomed to perish. Keep in mind, hibernation is an adaptation to conserve precious life-giving energy when food stores are non-existent or low for bears.

If a black bear is a hibernator and can control its body temperature throughout the winter, ectotherms or cold-blooded animals cannot. Therefore, they don’t truly hibernate, but rather go into a sort of torpor. The wood frog is a common forest frog found throughout New England and the White Mountains. More so than any other frog, they are well adapted to life in winter, or at least getting through winter such as frogs do. No other frog species lives as far north as the wood frog either, as their range extends as far as Labrador and northern Alaska.

Wood frogs can partially freeze and still emerge in the spring! Through a process by which the frogs emit a kind of “anti-freeze” into their bloodstream by dumping glucose and other metabolites into their cells and blood plasma, wood frogs can survive both freezing body temperatures and cell desiccation through water loss (osmosis) by having ice crystals grow between their cells but not within, thus avoiding lethal cell destruction from expanding ice crystals.

Good luck finding a wood frog in the winter, but somewhere, here and there under the deep snow and frozen leaf litter, these well-adapted frogs take a gamble with their life; and many will make it to emerge in the spring, hopping to breeding pools in the forest and continuing the cycle of life. Listen in the fall on warmer days and you may here a few of their duck-like croaks under the leaf litter before they settle in to their deep sleep for winter.

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.M. Storey photo

Photo by Dymphy

Wood frogs emit a type of “anti-freeze” into their bodies during the winter months, allowing them to emerge in the spring unscathed by the frigid New Hampshire temps. Otters love the cold and snow and can be seen playing and searching for food along river banks around the Whites.

Another track to look for is the unique and telltale belly slide that an otter will leave behind in the snow. Otters have a fondness for sliding and will do this while traveling overland between bodies of water. I’ve come upon these slides that look like a child’s toboggan markings in the snow from time to time while wandering off-trail on snowshoes in the winter. Otters stay active under the ice throughout the cold months, and finding fish and other

aquatic menu items can be difficult when waterways are frozen.

In winter, otters spend more time near streams and rivers where the current often maintains open water. They may also den in an old beaver lodge with underwater access. River bank tunnels also offer a route to the water. Two layers of fur provide otters with incredible protection from the cold. A dense underfur traps warm air close to their bodies while an outer layer of waterproof guard hairs keep them dry.

SANTA’S HOLIDAY EXPRESS

Expanded Holiday & Winter Schedules!

Nov 27-29, Dec 5-6, 12-13, 19-23

Trains board at 11:30pm, 1:30pm & 3:30pm Plus, Fridays Dec 4, 11 and 18 departure at 3:30pm (only)

WINTER VALLEY TRAINS Dec 5-6, 12-13, 19-20, Dec 26-Jan 2&3

SNOW TRAINS Run to Attitash weekends from Jan 9th to the end of February, plus Presidents Week.

Check website for details and train schedules.

ConwayScenic.com (603) 356-5251

38 Norcross Circle | North Conway Village | Children under 4 ride FREE in Coach.

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Timali Loku Photography

ForestSociety.org photo

Among the five North American thrushes in the genus Catharus, hermit thrushes are the last to migrate south in the fall, the first to head north in spring, and the only ones to winter in the United States. Brook trout love the cold icy water, get super active under the ice, and feed quite actively through winter.

No sound in our local forest embodies the peaceful tranquility of wild places more than the flute-like serenades of the hermit thrush. Perhaps the finest singer of all our North American birds, the hermit thrush sings at its best at dawn and dusk. Its melancholy notes seem long gone in the depths of winter, the song perhaps reverberating in the minds of some weary, winter-worn humans alongside memories of warm evenings. Where does the hermit thrush go? Like many of our native nesting birds, it migrates in fall, usually around the start of November. Unlike many of the so-called Neotropical songbirds of our region, its wintering grounds are within the United States. I can vividly recall the call notes of numerous hermits thrushes starting up at dawn from a backpacking trip in the pine forests of the Florida panhandle region years ago. Indeed, the flat, piney forest of the Gulf Coast states are the heart of the winter territory of this most musical of our birds. They are known to occasionally sing in the Deep South, but save their best and most melancholy notes for the northern forests.

While the song of the hermit thrush fades away well before the onset of winter as it joins the brigade of many songbirds that fly south, how does one of our most famous and beautiful denizens of cold mountain streams and lakes adapt? The brook trout is our native trout species, actually a char, to be more precise. Char are closely related to trout and circumpolar in distribution around the Northern Hemisphere, well adapted to life in northern regions.

According to Clay Groves, a local fishing guide and chief executive fish nerd from the Fish Nerds podcast, “Brookies love the cold icy water; it’s high in dissolved oxygen and they get super active under the ice. Brookies are not hiding out waiting for spring—they are hunting and eating. In lakes, they tend to cruise the shallows in small schools; they chase the bait fish into the corners under the ice and gorge themselves. We have seen trout through clear ice, swimming in water less than a foot deep in schools of up to 12 fish.”

Groves adds that brook trout up in the high mountain

streams of the region are also very active under the ice, looking for small fish and aquatic insect larvae to get them through to the next fish and insect hatches in the late winter, when they’ll have more available palate options.

Taking our ponderings from the water to the sky, the monarch butterfly is one of our most spectacular insects.

From when they first arrive in the Mt. Washington Valley at the end of July until the first week of October when the last ones are typically seen, this large orange and black butterfly is the delight of anyone with a bit of uncut meadow to look upon. Roadsides, mountaintops, hay meadows, and just about anywhere there are openings with flowering plants and nearby milkweed to serve as food for the caterpillars, monarch butterflies can be found.

Where do they disappear to in the winter? The overwintering generation of monarchs (last ones to emerge in late summer) makes a long-distance migration that would make a bird proud. Delicate wings and all, they fly down the eastern half of the country from here in the Mt. Washington Valley and all points, curve further west toward the Rio Grande Valley of Texas, and then head due south through Mexico, eventually settling down in a handful of mountains over 10,000 feet in the trans-volcanic ranges west of Mexico City.

Within these mountains they prefer cool ridge-top oyamel fir forests to roost away the winter until March arrives—and then they fly north toward the Texas border, mate, lay eggs, and then die. Their progeny will generation-hop north until they arrive in the White Mountain region in late July. This author had the privilege of visiting their overwintering roosts in the mountains of Mexico a few years back. I’ve never failed to see a monarch without wonderment since then.

This is just a sampling of how some of our local wildlife adapts to the challenges of winter. Winter is such a beautiful time of year with the frozen landscape and coating of white, but also a stressful one for our wildlife. Remember we are just visitors when we venture outdoors into these mountains and forests. Our houses and various abodes keep out the win-

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SAVE THE DATE! 35th Annual First Season Benefit Saturday, March 20, 2021 Tin Mountain’s 35th Annual First Season Benefit Auction (and 2nd annual online auction) is scheduled to begin Saturday, March 20, 2021. Plans for this year’s auction include an online “Live” auction, as well as an online auction. The Live auction is on Saturday evening, March 20, 2021. The online auction opens after the Live event on Saturday, March 20 and ends March 28, 2021. All proceeds from the auction benefit Tin Mountain Conservation Center.

Visit www.tinmountain.org to learn more about First Season, Nature Programs, and Field Trips.

Matt Maloney photo The overwintering generation of monarchs fly down the eastern half of the country and then head due south through Mexico.

ter elements, which these native creatures have persevered through and adapted to for thousands of years. Always show them respect. And remember, some creatures—such as the monarch butterfly—even rely on amazing adaptations just to simply have the chance to return again in July, only to live for but a few precious weeks.

TIN MOUNTAIN CONSERVATION CENTER

TMCC offers environmental education programs for school children, adults, and families that foster greater awareness, understanding, and appreciation of the natural environment. Programs, camps, and trails are offered at their 228-acre Field Station in Jackson, as well as the Nature Learning Center in Albany, NH, which also serves as headquarters. Call or visit the website for updates, plus changes in schedules and programs.

Bald Hill Road, Albany, NH • (603) 447-6991 • TinMountain.org

Watch cable channel 16 Stream at whitemountains.tv

Winter 2020/21

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The Balsams Resort CHRONICLES A Multi-Part Series Exploring the Past and Future of a Frozen-in-Time New Hampshire Grand Resort

by Rick Tillotson

From 1874, when the 25-room Dix House was built by George Parsons of Colebrook, up until 1966, The Balsams was known as a summer resort. That year, the hotel opened The Balsams Wilderness Ski Area. Considering the year-round beauty of Dixville Notch, this allowed guests to experience winter in one of the coldest notches in New Hampshire. The Balsams Wilderness was a small ski area with 12 trails built on Black Mountain, located just west of the hotel. The conditions for winter sports in the Notch were ideal.

The winter started early, with the snow usually lasting well into April. The hotel would become a destination for those on skis as well as snowmobiles. For the 1967-67 winter season, the hotel maintained a small fleet of the original “Ski-doo” snow

machines, which were used over the frozen Lake Gloriette and the trails beyond the surrounding mountains. Interestingly, the winter of 1966 would also be the first ski season for Waterville Valley and Loon Mountain in Lincoln.

Construction of the ski lodge had begun in early 1966, but was interrupted in October by a sudden gust of wind that caused the building to collapse. The building had been framed and roofed but hadn’t been boarded in at the sides. It was rebuilt and was ready for the dedication ceremony in late September 1967, which was near the end of the 93rd summer season.

The chalet-type lodge had an enormous fieldstone fireplace in the center, with tall windows with expansive views. The south-facing lodge allowed for plenty of sunlight, which helped to quickly warm up the skiers. The lodge also provided sleigh

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The Balsams Resort, located in Dixville Notch, 70 miles north of the Mt. Washington Valley and just 20 miles south of the Canadian border, is a grand hotel and ski resort unlike any other in New England.

The resort grounds cover 11,000 acres and feature 95 kilometers of cross-country ski trails and an alpine ski area, including 16 trails, five gladed areas, and a terrain park.

The resort is also home to a nine-hole golf course in addition to an 18-hole, Donald Ross-designed, championship course called the Panorama.

After being purchased in December 2011, The Balsams closed to the public and it remains closed at the time of this publication. In 2014, former American Skiing Company head, Les Otten, joined The Balsams redevelopment and expansion effort to build a new hotel wing and renovate the main hotel buildings, the Dix and Hampshire houses, and the golf course clubhouse. Otten also plans to expand the resort’s ski area, quadrupling its current size and becoming one of the largest ski areas in the Northeast.

The Dix House and Hampshire House after a blizzard, with Sanguinari Ridge in the background. Photo Credit: Rick Tillotson - 2003.

ABOVE: The Balsams Wilderness Ski Area during its first year of operation. There were only eight trails at this time. Neither Connecticut “0” or Notch “11” had been built yet. The ridge of Dixville Peak can be seen in the background along the right side. Photo Credit: Dick Smith - 1967

rides that travelled back and forth from the hotel.

Most would agree that it was a pure joy to ski at The Balsams Wilderness. The ride up the 1,000-vertical-foot mountain was by a double-seat red riblet chairlift. The mountain also provided a high-speed T-bar that traveled two-thirds of the way up the mountain. It was a difficult lift for anyone under 100 pounds. Near the bottom of the lift, and within easy view of the base lodge and chair lift, the T-bar hit a flat spot, which put the bar at one’s ankles which was an odd feeling. Immediately after, it went to an extreme upward angle which would rocket a lightweight child off their feet. The skiers on the riblet would often keep an eye on the nearby T-bar because funny falls would be common; first-timers would often fall.

The trails were named after local mountains, rivers, or geoWinter 2020/21

After years of effort by the property owners, New Hampshire Governor Chris Sununu signed the so-called “Balsams Bill” into law in May 2019, allowing Coos County commissioners to create a tax increment financing district around The Balsams. Otten seeks to sell $28 million of bonds under the municipal finance structure in order to begin the redevelopment.

graphical features. Beginner trails like Connecticut and Monadnock were very fun and relaxing. The intermediate level trails were named Magalloway, Cascade, Abenaki, and Androscoggin.

Umbagog or 5a, was one of the steepest trails on the mountain and used for most special events like the torchlight parades or the early days of ski racing. It also had mogul, ballet, and big air competitions in the mid 1980s. These were the days of the Daffy, Helicopter, and Spread Eagle.

Speaking of 5a, how many mountains had a trail 0? The numbers were never printed on the trail maps, but the locals would often refer to the trails by numbers versus the names.

Trail 0 was Connecticut, the longest trail of the mountain. The fastest run down the center was Sanguinary to Umbagog, but it was much quicker to say 3 to 5a. Oddly, there wasn’t a trail 5, 85

just 5a. Androscoggin, trail 9, was the NASTAR racing trail.

The narrowest trail, and one of the most fun, was Notch or trail 11. It weaved through the woods and had a few particularly sharp curves, which was unique compared to the rest of the trails which were much wider.

One of the great things about the Wilderness was that even when busy, it felt like you had the trail to yourself. The trails were also very well maintained. The natural snowfall and cold temperatures created ideal snow conditions. The views from the summit overlooked the Mohawk River Valley and the mountains of northern Coos County, Vermont, and Quebec.

Warren Pearson and The Balsams Wilderness ski instructors.

Photo Credit: Neil Tillotson - 1967

The Balsams Wilderness Lodge with Umbagog “5A” in the background. This photo was taken before the T-Bar was built. Photo Credit: Harvey Howalt - 1967-1968

The Bungy Trail T-bar with Riblet chairlift in background.

Photo Credit: Dick Smith - 1967

Any kid growing up in the 1980s also knew the ski area had an excellent arcade. One of those games was the 1975 Allied’s Ski game, the first ski game ever. It was operated by using the foot-controlled skis side to side and holding the poles to control speed.

The graphics were pretty rough, but hightech in those days.

The Balsams Hotel provided an entertaining “après-ski” at the Wilderness Room and La Cave, both on the main floor of the hotel. Following that was a five-course dinner in the expansive dining room. Even until it closed in 2011, gentlemen were required to wear an evening jacket. The dining room was staffed by the finest and most professional group of waiters, bussers, and bartenders. Just as well known was the fine dining, provided by talented chefs. The buffet tables were full of food and adorned with ice sculptures and flower arrangements.

Neil Tillotson (1898-2001) My grandfather purchased The Balsams at an auction in 1954, and always said he did it out of middle-aged sentimentality for his Abenaki ancestors that lived in the North Country.

Besides The Balsams Wilderness Ski Area, he was responsible for bringing the First-in-the-Nation voting to the town, as well as the rubber factory that operated on the backside of the hotel. The factory produced latex balloons, which he invented in 1931, and latex gloves, which he invented in 1954. He would later be awarded the U.S. patent—at the age of 93—for the nitrile examination glove. By 1982, the factory was employing 300 workers and producing 300 million surgical gloves per year. With the addition of the rubber factory, which operated year round, it helped provide cheap electricity from the biomass energy plant next to the hotel.

Neil wasn’t interested in running the hotel. His interests and energy were spent managing his rubber businesses. In 1971, he was approached by two employees, Steve Barba and the late Warren Pearson (1942-2001), who suggested they manage the hotel along with Chef Phil Learned, and Raoul Jolin, maintenance foreman.

Balsams Corporation The four managing partners were one of the main reasons

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SKIABLE TERRAIN Existing: 100 acres (ac) Year one: 250ac trails, 250ac gladed Full build-out: 1,250ac trails, 950ac gladed Sunday River: 500ac-750ac Loon: 250ac-500ac Killington: 750ac-1000ac VERTICAL DROP Existing: 978’ Year one: 1,900’ Full build-out: 2,050’ Sunday River: 2317’, Loon: 2,060’ Killington: 3,033’ (www.mountainvertical.com)

The Proposed Future of The Balsams Wilderness

SNOWFALL (2016/2017) Balsams: 250”(+) at base Sunday River : 195”, Loon – 177” Killington: 218”

For additional maps, video, and statistics, visit www.thebalsamsresort.com

The Balsams Wilderness Ski Area Expansion – view from the north east With an epic annual snowfall and 2,200 acres of skiing across 3,800 acres of pristine forest, including a 500-acre Balsam Glade in Hodge Valley, skiing at The Balsams will offer a new challenge every day. Along with the expanded terrain, the new expansion will include the highest capacity gondola and the largest snowmaking water source in the East, assuring best-in-class quality snow. Upon finish, The Balsams will be the largest and most technically advanced ski resort on the East Coast.

• Twice the number of acres of skiable terrain than the closest Eastern competitor • Intelligently designed trails with limited intersections • Up-mountain dining and ski facilities • Next-generation snow making • Glades in a place where it snows • Most modern lift system with 22 lifts • Well-designed lift alignments • Only high-performance rentals

Casual Dining

Rooms & Suites

LIFTS Currently: one triple chair Year one: 6 lifts - one 8-passenger gondola, four quads, one triple) Full build-out: 22 total SNOWMAKING CAPACITY Currently: 0 gpm Year one: 5,000 gpm Full build-out: 15,000 gpm Sunday River: 8,100 gpm Killington: Approx 7,500 gpm

Full-Service Spa

Events

Modern Comfort with Tradition at Heart www.christmasfarminn.com

Winter 2020/21

3 Blitzen Way, Black Mountain Road, Jackson – NH

603-383-4313

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Neil Tillotson and the Attitash Alpine Education Foundation Around the same time that Les Otten was negotiating the purchase of Attitash in 1994, the current owners of Attitash were making sure the lifetime pass holders would maintain the rights to these passes. Sitting in a folder were 24 unactivated lifetime passes for Neil Tillotson of Dixville Notch.

UPPER: Warren Pearson at the top of Hereford trail with a view looking north. The hotel is nestled at the base of Mt. Abeneki which can be seen on the far right. Photo Credit: Neil Tillotson - 1967. LOWER: The Balsams snowmobile fleet riding over frozen Lake Gloriette with Mt. Sanguinari on the left and Table Rock on the right.

Photo Credit: Dick Smith 1960.

Mr. Tillotson was one of the early investors of Attitash in the early 1960s. He was contacted by the Attitash ownership and was asked if he would consider donating the passes to the Attitash Alpine Educational Foundation, which was founded in 1984 to develop and foster the growth of youth alpine ski racing. Each pass was valued at $8,000. Mr. Tillotson’s $192,000 donation was an important investment to the AAEF and the current Attitash Race Team.

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The Balsams became successful and had such a high guest-return rate. In 1959, Steve was just 13 years old when he started working at the Caddy Camp up at The Balsams Golf Club. He worked practically every available position through the years and knew the value of guest relationships. Warren was hired to manage the Uel Gardner Ski School, which taught the American Technique during the first winter season of 1966.

In 1976, the four men formed The Balsams Corporation and leased the hotel from Mr. T, a name often given to Neil Tillotson. Their hard work and management style helped the hotel build the reputation as a 4-star, 4-diamond resort. It was known for exceptional hospitality and customer service.

The dedicated and veteran staff were one of the main reasons that guests returned year after year.

Steve Barba summed it up nicely when asked about the hotel, “The Balsams is best defined by the people whose lives it touches. The essence of The Balsams is in the hearts of the people who love it.”

ABOUT THE AUTHOR Every winter until I left for college was spent at The Balsams Wilderness Ski Area. From the earliest days in the daycare on the third floor of the base lodge, to learning to ski on the Bungy Trail, playing arcade games in the game room, and eventually becoming an instructor, the Wilderness Ski Area was an important place in my life. I believe my grandfather, Neil Tillotson, who purchased the hotel in 1954, and had the ski area built in 1966, would be excited and supportive to see the upcoming ski area expansion on Dixville Peak and the surrounding mountains. I look forward to skiing and snowboarding on the new and old trails in the coming years.

Winter 2020/21

The Future of The Balsams STATEMENT FROM LES OTTEN, TO MT WASHINGTON VALLEY VIBE November 24, 2020 The 2020 COVID-19 pandemic has made life more difficult for everyone in one way or another. Recently here at the Balsams, it posed challenges to holding our 60th annual First-in-the-Nation presidential election. Due to social distancing measures, we hosted fewer reporters and observers than we normally do. Nonetheless, we were proud to come together in the wee minutes of November 3rd to keep our midnight voting tradition alive, and we were pleased to see the world was watching once again. In total, media coverage of Dixville’s Midnight Vote reached more than 4.5 billion people.

With respect to fully launching our Balsams Resort renovation and expansion, the pandemic has created challenges for us in the short term. But our long-term outlook is brighter than ever. In fact, we have seen increased interest from people who are looking to leave urban areas and purchase the kind of rural real estate we are offering. Even more people today are interested in what we are doing at The Balsams, whether it be shared ownership of a condominium in the historic Hampshire House or the prospect of a permanent, full-time home along our Donald Ross golf course, or on the side of many new slopes envisioned by our ski area expansion.

People are realizing the benefits of living in rural areas that offer incredible outdoor recreational opportunities, as does The Balsams. Our proposed ski area expansion—with 2,200 skiable acres of alpine terrain, one of the largest vertical drops, and 100 km of Nordic trails—will make The Balsams larger and more varied than any other resort in the East. In total, The Balsams offers 11,000 sprawling acres of breathtaking wilderness accessible in all seasons, from hiking and mountain-biking trails, to pristine lakes and streams, and direct access to the U.S./Canadian 1,000-mile snowmobile “superhighway.”

Through the pandemic, many have learned they can work productively from anywhere, including Dixville, where we will build a robust internet and telecommunications network for all of our residents and guests. Working from home, or a vacation home, has become acceptable daily protocol in our collective “new normal.” This workplace paradigm shift bodes well for The Balsams.

To date, we have deposits that represent approximately $20 million in real estate sales. We expect that to grow in 2021 as vaccines are implemented and the world rises above COVID-19. In addition, our development team continues discussions with financial institutions to secure the investment that will allow a magnificent restoration and expansion of the glorious Balsams Resort to move forward.

Be well,

Les Otten Questions?

For additional information and news about The Balsams Resort, please visit www.TheBalsamsResort.com.

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By Heather Corrigan Know of an interesting story, past or present, pertaining to the Valley? See something here that may not be accurate? Let us know! Send suggestions or corrections to info@mwvvibe.com.

Thorn Mountain Ski Resort was tucked into the cozy town of Jackson, NH and hosted winter carnivals with amateur ski jumping competitions, starting in the 1920s. These competitions made national headlines, and by the 1930s, Moody’s Inn (now Whitney’s Inn), introduced a lift and night skiing, putting Jackson on the ski map. The town received $2,000 to develop ski slopes on Thorn, Black, and www.newenglandskihistory.com Iron Mountain. Further post-WW II investments acquired the town 1,100 acres at Thorn Mountain for a ski resort with lift service to the lower mountain and three rope tows for the upper portion.

The 1950s started with the highest snow totals since the late 30s, but the rest of the decade was plagued by firm conditions or snowless winters. By the end of the 50s, unsafe lifts and trail developments in other parts of the Valley saw the end of Thorn Mountain.

Howard Dearborn was born in Cleveland, Ohio, and from a young age was interested in machinery. He worked in his father’s machine shop until he opened his own in 1941. “Howard Manufacturing Company” was a small operation, but was able to contribute to the war effort of WW II. In 1945, he moved his family to the Mount Washington Valley area, where he bought the former Eastman House near Hurricane Mountain in Kearsarge, NH. He opened the Dearborn Inn, a quaint inn by Mount Cranmore, a mountain he developed a successful relationship with. In the winters, Dearborn Inn guests were given rides in Dearborn’s creation, the Sleighmobile, a heated transport that brought guests to Cranmore Mountain. Dearborn later relocated to Fryeburg, ME where he bought an old airport building to start Dearborn Precision Tubular Products. They manufactured parts for tanks, airplanes, nuclear submarines, and medical equipment, among others. www.mainememory.net Avid skier, Hans Thorner, was born in Switzerland in 1908 and came to the United States in 1932, with the hopes of making a living as a ski instructor. After a few years at several mountains, Thorner settled in the White Mountains of New Hampshire. One of the first certified ski instructors in the country, Thorner became the director of the ski school at The Glen House Hotel (Gorham, NH) for the winters of 1939 and 1940. Later in 1940, Thorner bought the Jackson House—an old, rundown inn—and opened the Thorner Inn, the first in the country where one could “ski all the way home” from the trails.

Thorner began shooting ski films for Swiss Air, filming the 1948 Olympics, running the Hans Thorner Ski School at Cannon Mountain, and eventually opened Magic Mountain (VT) in 1961.

Edwin Moody was a farmer in Jackson, NH, who www.neskimuseum.com owned a hill and a farmhouse, and took in lodgers.

Moody had the idea to invest in the hill behind his property, and in 1935 put up an overhead-wire rope tow, a rival of the rope tows in the area. Skiers began to flock to Moody’s ski hill, but just a year later, Moody sold the farm and tow to Bill and Betty Whitney, avid hikers who renamed the property Whitneys’. Bill Whitney upgraded the rope tow with a bullwheel so the rope would not slip off as easily, and he eventually added 72 shovel handles from Sears Roebuck to make it easier for skiers to hold on. The nickname the “shovel handle” was born and remains the name of the bar in Whitney’s Inn.

In 1935, racers began to use the less intimidating portions of the Headwall of Tuckerman Ravine (namely the Lip) as a training ground for the Olympic Trials. Racers competed for a spot on the US Ski Team. The following winter of 1936 was the first Olympic games to feature alpine skiing.

The hotels and homes that make up modern day ski villages can be traced back to New Hampshire with some of the first in existence. In 1936, a village was planned to be built on the Wapack Trail on Pack Monadnock, in southern New Hampshire. During the late 1940s, Hubert von Pantz of Austria, sold land and chalets at the base of Cannon Mountain, a village that became known as Mittersill.

Berlin, New Hampshire was the birthplace of Sel Hannah, a snow engineer who helped design ski trails all over the country during the 1940s. But snow engineering was not recognized as an actual profession during that time. In 1947, he started Sno Engineering with his wife and partners, paving the way for ski trail and resort design to be recognized as a profession today.

Dr. Irving Langmuir, a scientist and an avid skier, first discovered skiing when he was in Germany attending graduate school in 1903. He won the Nobel Prize in chemistry in 1932. Langmuir’s passion for skiing and science brought him to the home of the world’s craziest weather, the summit of Mount Washington. During WW II, he spent many years studying icing on airplane wings, using Mount Washington’s severe temperatures to experiment and gather information.

Before ski trails and ski slopes, many backcountry skiers in the area used what was left of carriage roads to summit peaks. There were more than a few in Crawford Notch, with a popular carriage road heading up Mount Willard. This was prior to the 1930s, when the Civilian Conservation Corps (CCC) was created to give young workers jobs, and cutting ski trails was among their workload.

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