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Kearsarge Magazine Sum

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Our First A

nnual Photo Contest • Old H

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Get to know the Lake Sunapee/Kearsarge area of New Hampshire.Get to know the Lake Sunapee/Kearsarge area of New Hampshire.

Get to know the Lake Sunapee/Kearsarge area of New Hampshire.Get to know the Lake Sunapee/Kearsarge area of New Hampshire.

Summer 2013

$5.00 U.S. www.kearsargemagazine.com Display until September 1, 2013

Come Home for Old Home Days

Come Home for Old Home Days

The Winners of our First

Annual Photo Contest

In the mood for food? Check out our annual DINING GUIDE

The Winners of our First

Annual Photo Contest

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Plan well. Live well.

Plan well. Live well.

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Kearsarge Magazine • Summer 2013 • kearsargemagazine.com4

ON THE COVERCarolina BanjoBy Susan Hofstetter

Washington, N.H., resident Susan Hofstetter snapped this photo at the Hillsborough Living History event. When Jane Butler sent a sampling of photographs from the event for the calendar, we knew this one was right for the summer cover and the article on Old Home Days.

contents

FEATURES

10 Remember Your RootsOld Home Days are a great reason for people to come home to New Hampshire — and a wonderful way for newcomers to get to know their town. By Laura Jean Whitcomb

32 Get CraftyLocal artists, crafters and jewelry makers develop their virtual storefronts, market them through social media, and find an online audi-ence for their creations. By Kristen Senz

40 Kearsarge Magazine’s First Annual Photo ContestIt’s not a unique idea; most magazines have an annual photo contest. But most magazines wouldn’t have seen these photos — photographs that are uniquely New Hampshire. Here are the seven photographs that won, and a few we liked so much that we just had to include. By Laura Jean Whitcomb 40

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PEOPLE, PL ACE AND THINGS16 Let’s Go CalendarA few fun things to do in the Kearsarge/Lake Sunapee area of New Hampshire this summer.

19 Just for Kids: The Lesson of the Pink BearThe story of the pink bear is a tale that has been handed down for five generations. By Laura Jean Whitcomb

20 Art: Rembrandt’s Apprentice Printmaker J.Ann Eldridge is etching original pictures, one copper plate at a time. By Amy Makechnie

26 History: Eight Things You Didn’t Know about Alstead, N.H.Alstead is celebrating its 250th anniversary this summer, and you’ll be in the know with these historical facts. Courtesy of the Alstead Historical Society

SPECIAL SECTION: DINING GUIDE50 Better BeefStar Lake Farm in Springfield, N.H., has long-haired, pasture-raised, calm and contented cows — making for a better cut of beef. By Merry Armentrout

52 Eat Like a LocalIs being a localvore (a person interested in eating food that is locally produced) really possible? Here in New Hampshire, the answer is yes. By Laura Jean Whitcomb

60 Restaurant Directory: A list of local eateries by town

66 Sunapee’s Sweet Spot: Sanctuary Dairy Farm Ice CreamBeck Johnson opened his ice cream stand four years ago right next to his family’s dairy farm. And this teenager is serving some darn good homemade ice cream. By Andi Diehn

68 Cupcakes Take the CakeFor folks who like dessert once in a while, a moist cupcake piled high with frosting is a fine way to put a smile on your face without break-ing the bank. Here are a few local places to get your own cupcake. By Laura Jean Whitcomb


editor’s letter

Hello friends,

Wow. You guys are certainly good with your cameras.

We had dozens of entries for Kearsarge Magazine’s First

Annual Photography Contest and, what really surprised

me, hundreds of votes. My email, which doesn’t work

that great on the best of days, was bogged down with 572

votes. Thanks to everyone for participating, and we’re

already rolling out bigger and better plans for next year’s

contest, like a category for kids, professionals and maybe

food.

What? Food? Did someone say food? Yes, indeed. You’re

about to read our annual Dining Guide. It’s one of my

favorite issues. And I’ll get you started off with a recipe

from the area’s newest restaurant, Graze Sustainable

Table. You’ll be hearing a lot about the new owner, Jeff

Deuink, and his great menu in the coming months.

Follow us on:

Kearsarge Magazine

@KearsargeMag

Laura Whitcomb Kearsarge Mag

Laura Jean Whitcomb

Editor

Buttermilk Pancakescourtesy of Wils Dalling, Graze Sustainable Table

4 cups flour6 tbsp. sugar2 tbsp. baking powder1 tsp. salt4 cup buttermilk6 egg yolks (separate and save the whites)3 tsp. vanilla extract

Mix dry ingredients together. Mix wet ingredients in another bowl, then combine.

Beat the six egg whites to soft peaks, and fold into bat-ter. Cook on greased griddle until done in the center.

Chef Wils Dalling attended the New England Culinary Institute from 2005-2007. He is a native to the area with a passion for local delicious food. At Graze Sustainable Table in New London, N.H., he looks forward to bringing new, exciting dishes with a classic touch and a dedication to the community.

A RECIPE FROm A LOCAL RESTAURANT

kearsargemagazine.com • Summer 2013 • Kearsarge Magazine 7

Rediscover your hometown with Kearsarge Magazine™

You may have lived in the big city, overseas, or maybe you’ve lived here all your life. Either way, you know there’s something special about the Lake Sunapee/Kearsarge/Concord area of New Hampshire. And every page of award-winning Kearsarge Magazine will remind you why you love it here.

P.O. Box 1482Grantham, N.H. 03753Phone: (603) 863-7048Fax: (603) 863-1508

E-mail: [email protected]: www.kearsargemagazine.com

Editor Laura Jean WhitcombArt Director Laura OsbornAd Sales Mark Cookson, Laura H. GuionAd Production Mark Cookson, Sierra WillenburgCirculation Amy Davis

Director

Kearsarge Magazine™ is published quarterly in February, May, August and November. © 2013 by Kearsarge Magazine, LLC. All photographs and articles © 2013 by the photographer or writer unless other-wise noted. All rights reserved. Except for one-time personal use, no part of any online content or issue may be reproduced by any mechanical, photographic or electronic process, nor may it be stored in a retrieval system, transmitted or otherwise copied for public or private use without written permission of the copyright owner.

Subscriptions

Rediscover your hometown by subscribing to Kearsarge Magazine™. Four issues a year will be delivered right to your door for $15. Subscribe online at www.kearsargemagazine.com or send a check (with your name and mailing address) to P.O. Box 1482, Grantham, NH 03753. Digital subscriptions are also available online.

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Remember Your Roots

Lempster

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t’s a celebration of all things Springfield, N.H. From family fishing on Lake Kolelemook at 8:30 a.m. to a chicken barbeque presented by the Springfield Fire Department at 5 p.m., Springfield’s Old Home Day brings residents — current and former — together to enjoy their hometown.

“Our town is filled with won-derful people and a lot of gener-ous hearts,” says Nyla Waddell, chairperson of the Old Home Day Committee. “Our day is to celebrate our town, and hope that even if you do not live in Springfield, you still come out and help us celebrate. We open our Old Home Day to everyone. It is a wonderful family event.”

Even the pickiest family mem-ber will find something to enjoy. Mom might like the farmer’s market and craft fair, organized by Emily Cleveland, with more than 20 ven-dors. The kids might want to check out the family games in the early afternoon, with a stop at the

Celebrations in a Town Near Youê Grantham – Thursday, July 4ê Newbury – Saturday, July 13ê Springfield – Saturday, July 13ê Unity – Saturday, July 27ê Lempster – Saturday, Aug. 10ê Sutton – Sunday, Aug. 18ê New London – Saturday, Oct. 5

› › › › ›

Old home days are a great reason for people to come home — and a wonderful way for newcomers to get to know their town.

by Laura Jean Whitcombphotography by Kevin Davis and Paul Howe

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In 2010, the Protectworth Highland Games were added to the celebration. Want to see a man

carry a rather large portion of a tree down a field? Or spinning to gain traction for a one-handed throw of a 56-pound weight? This is the time to “definitely see something differ-ent you don’t see every day,” says Waddell. “It has blossomed into a highly attended game by both specta-tors and athletes.”

Events — organized by Bill Waddell and his father, also Bill Waddell — include the caber and sheaf tosses, hammer throw and Braemar stone throw. In 2012, the Protectworth Highland Games became the Eddie Kelly Hammer Championship. “This championship is named after Bill’s brother, who passed away last year from cancer. One of Eddie’s favorite places to be was in ‘good ol’ Springfield’,” says Nyla Waddell. “He found our town to be very quiet and peace-ful. Eddie also loved bragging about Bill and his Highland Game accomplishments.” Town reunion

Old Home Week was created by New Hampshire Gov. Frank West Rollins (1860–1915). Born and raised in Concord, he saw that his beloved state was changing — people were leaving their farms for “greater opportunity,” perhaps better paying factory jobs in urban areas or the chance to strike it rich in a mining

that year happened to have been 40 years since the last Old Home Day was held in 1969,” says Waddell. And

for the past four years, Old Home Day has taken place on the second weekend in July, so people will al-ways know when the event is.

dunk tank to see what town “celeb-rity” is in the hot seat. Dad might want to test his engineering skills and make a cardboard boat for the Float Your Boat Race. Then everyone can meet for the chicken barbeque and, later, live music on the field.

“The one thing we’ve always concentrated on, and find extremely important to us, is making this event affordable for everyone. There is no entrance fee for any of our events, nor do we charge for the kids to play games. If we do charge anything, we keep it as low as possible. This way everyone can enjoy the day!” says Waddell, who lives in town with her husband and three boys.

Springfield started hosting Old Home Day in 2009. “Coincidentally

“I wish that in the ear of every son and daughter of New Hampshire, in the summer days, might be heard whispered the persuasive words: Come back, come back. Do you not hear the call? What has become of the old home where you were born? Do you not remember it – the old farm back among the hills, with its rambling buildings, its well sweep casting its long shadows, the row of stiff poplar trees, the lilacs and the willows?”

— Frank West Rollins, founder of Old Home Days

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town. His idea was to invite everyone home for a week, with hope that it would reinvigorate the state’s econo-my and inspire natives to stay. Rollins rallied others, including the New Hampshire Board of Agriculture, and founded an Old Home Association in 1899. The first town homecom-ings were held that year in 44 towns, including Andover, Weare, Acworth and Canaan.

According to the Weare Historical Society, “Weare’s first Old Home Day in 1900 turned out to be a very special day. People packed a seven-car train that ran from Manchester to Weare for the sole purpose of ‘going home.’ Featured that day were a morning parade, a basket lunch and other activities, including music by Weare’s own Cornet Band and Derry’s orchestra of Hopkinton.”

By 1907 the idea of Old Home Week had expanded from New Hampshire to all of the New England states, New York, Ohio, Alabama, Virginia, North Carolina, Kentucky, Pennsylvania, Nova Scotia, Ontario and even to Australia. Celebrations for everyone

Newbury, N.H., also hosts an Old Home Day in July. “Old Home Day is special to Newbury because we can spend the day with all of our friends and neighbors during the day-long festivities,” says Donna S. Long from the Office of the Selectmen in Newbury. “Old Home Day features a triathlon, craft fair, rock climbing wall, laser tag, motorized boat tours, food, barbeque dinner, concerts and fireworks.”

Grantham’s Old Home Day is held around the Fourth of July. The parade starts at Yankee Barn Road, travels down Route 10, turns up Dunbar Hill Road, and ends at the Grantham Town Hall. Each year there’s a different theme, such as farm and garden or celebrate New Hampshire. At the Grantham › › › › ›

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Recreation Park on Shedd Road, kids will find games (like sack races and balloon tosses), bouncy houses, live animals, and a pie eating contest. Parents will enjoy the music and the food provided by Grantham organi-zations, like the fire department and Blue Mountain Dusters snowmobile club. Games are run by church mem-bers, the parade is led by Grantham police, and the selectmen have even volunteered to park cars.

“The best part about Old Home Day is sharing the day with the town’s people; your friends, neigh-bors and family,” says Laurie Field, coordinator for Grantham Activities. “Old Home Day isn’t about making money or bringing in tourists, it’s about pulling a community together, enjoying each other’s company, having fun, and for just one day appreciating what is right in front of us, each other.”


Gilsum Rock Swap and Mineral ShowSaturday, June 22, 8 a.m. to 6 p.m.Sunday, June 23, 8 a.m. to 4 p.m.

Thousands of people from all over the United States will attend the Gilsum Rock Swap and Mineral Show. There are more than 60 dealers, swappers, distributors, wholesalers and collectors who buy, sell or swap beryl, quartz crystals, semi-precious stones, and rocks and minerals of all sorts. Displays range from newly found specimens in the rough to fossils, prized collector’s pieces and handcrafted jewelry. Activities include a presentation on prospecting, daily pancake brunch, bake sale, book sale, a traditional Saturday night New England ham and bean supper with all you can eat homemade pies, and a chicken barbeque dinner Sunday afternoon.

>> Gilsum Elementary School grounds, Route 10, Gilsum, N.H.

>> Admission is free, although donations are graciously accepted. All proceeds go to youth recreation and community programs.

>> For more information, contact Robert Mitchell at the Gilsum Recreation Committee, P.O. Box 76, Gilsum, NH 03448; call (603) 357-9636; or e-mail [email protected]

Let’s Go

CALENDAR

A seasonal listing of performances, events, outdoor gatherings, fundraisers and other fun activities

Laura Jean Whitcom

b


Mountain Mucker EventSaturday, June 19 a.m. to 5 p.m. (multiple start times throughout the day)

The Mountain Mucker 2013 Course is a 5K obstacle course race that will take racers up and down (and up and down again at least one more time) the challenging terrain of Mount Sunapee in Newbury, N.H. Natural as well as Adrenaline Junkee (owners of local businesses, Keelin Studio and Centergize) made obstacles will keep you using your strength, stamina, balance, brain

and teammates (or perfect strangers) to get you through the course. Oh…and yes, there will be mud — it’s not called “The Mucker” for nothing. The Mountain Mucker is one of the only adventure races that provides multiple age kid’s races and an adult race.

>> Mount Sunapee, 1398 Route 103, Newbury, N.H.

>> Adult fee is $83 until April 15; $95 until May 15; and $105 on race day. A portion of every race entry gets donated to local non-profit New England Handicapped Sports Association (NEHSA).

>> www.themountainmucker.com

Open House Tours of the Danbury North Road Schoolhouse MuseumSunday, June 2, 1 to 3 p.m.Sunday, Aug. 4, 1 to 3 p.m.Saturday, Sept. 7, 2 to 4 p.m.Step into history with a visit to the 1853 one-room Schoolhouse Museum in Danbury. The Danbury Historical Society has an interesting collection and seasonal historical displays.

>> Danbury North Road Schoolhouse Museum, 440 North Road, Danbury, N.H.

>> Free admission

CarNutz Car Club Cruise NightsMondays, May 13 to Sept. 96 to 8 p.m.

Want to see some hot rods? Antique trucks? Come check out the CarNutz Car Club Cruise Nights to see all types of special interest vehicles and ask questions. There’s also ice cream!

>> Sugar River Bank parking lot, North Main Street, Newport, N.H.

>> www.carnutznh.com

Hedda GablerThursday, May 30, 8 p.m. Friday, May 31, 8 p.m.Saturday, June 1, 8 p.m.Sunday, June 2, 2 p.m.Thursday, June 6 to Saturday, June 8, 8 p.m.The Northern New England Repertory Theatre Company is bringing Ibsen’s Hedda Gabler to the stage this spring. Katrina Ferguson will play the title role; directed by Trace Oakley.

>> Colby-Sawyer College, Sawyer Center Theater, New London, N.H.

>> www.nnertc.org

Photos courtesy of Capstone Photography

Schedules may change; call to verify event information. Like us on Facebook to get notified of local events (and see great photos)!

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people, places and things SuNApee

T

The Lesson of the Pink BearIt’s okay if you don’t fit in. A story about a fuzzy pink bear illustrated by a Sunapee, N.H., artist will teach

you that there’s value in being different.by Laura Jean Whitcomb

he story of the pink bear is a tale that has been handed down for five generations. And when it came time to find an illustrator for her book, Betsy Knode Newton asked her friend from junior high school, Lucy Mueller Young.

Newton had already written the text; it was her grandmother’s story about finding your strength and celebrating diversity. It was up to Young, a resident of Sunapee, N.H., to put a face to the bear.

Young, at the time an art thera-pist living in Northampton, Mass., asked many of her students for input. “One of my clients, a young teenager with Asperger’s Syndrome, said very clearly, ‘Pink Bear would have to be a boy because being pink for a girl isn’t a big deal.’ This is a kid who knows a lot about being bullied,” says Young.

So Pink Bear became a boy with

“an endearing cuteness, sparkly eyes and a fuzzy face,” says Young. With pen and ink, watercolor from pigmented inks, permanent markers, a bit of acrylic paint and colored pencils, she brought the little hero to life.

When Pink Bear comes home from school one day — upset that he wasn’t black or brown or white like the other bears — his wise mother takes him to the store to buy seeds to plant a garden. (Young drew from her childhood; the community feed store was her hometown’s local landmark.) Finding a purpose — his garden — helps give Pink Bear a new outlook.

Although the story isn’t about bullying (it was, however, first

told during a time when indi-vidualism was a new concept), it is about appreciating diversity. The story’s message — overcoming the feeling of being different through hard work and self acceptance —

resonates with both young and old. It’s also a reminder,

as Newton writes in her author’s note, “to find what is good in life

even when life seems to yield little to enjoy.”

And, somewhere on each spread, there’s a little pink dandelion just waiting to be found. Young’s illustra-tions have created a book where read-ers can participate with her artwork.

“All my artwork is a suggestion, an impression, that hopefully will encourage the viewer to see with her or his own eyes the lusciousness of the garden, the pain of the tears roll-ing down a cheek, or the silliness of playing ball,” Young says.

The hardcover book is avail-able at Morgan Hill Bookstore and Gourmet Garden in New London, N.H., and MainStreet BookEnds in Warner, N.H. Learn more at www.ourpinkbear.com


people, places and thingsBRAdFoRd

C

Rembrandt’s Apprentice Printmaker J. Ann Eldridge is etching original pictures, one copper plate at a time.text and photography by Amy Nelson Makechnie

arrots, cabbages and dirt are among J. Ann Eldridge’s favorite subjects; she finds them far more understandable than people. Working out of a cozy 1800-era converted horse barn measuring 12-by-45 feet, Eldridge is an artist, but with a more noteworthy title: print-maker. Just as Rembrandt once did, Eldridge is etching original pictures, one copper plate at a time.

A dying art? No, she contests, “an unusual one.”Making multiples

Printmaking is the art of creating multiple images by hand without photographic reproductions. Wood-cuts, engravings, silkscreen, intaglio (commonly called etchings) and lithographs are all printmaking methods.

Before paper and Gutenberg’s 1400-era printing press, printmak-ing was one of the few ways to replicate an image. Eldridge guesses wood was the earliest printmaking material, mainly used for religious illustrations and stories. She also

speaks of the mythology of en-graving, of Lancelot and Camelot.

Armored knights wore breastplates, swords and shields bearing the most intricate of sym-bols, mascots and patterns. But with-out paper, silk was carefully inked to remember design.

Eldridge’s use

of classic intaglio (original printmak-ing) is incredibly time consuming and technical. First, a copper plate is heated and covered with melted wax, then suspended on hooks over a can-dle. Smoke sticks to the hot wax and turns it black. When cool, Eldridge takes a small needle and begins to draw an image through the wax.

After the image is etched (this can take days, weeks or months) the copper plate is soaked in ferric chlo-ride, which corrodes the plate and

“Blue Tarp,” is printed using two plates — etching and aquatint (an example is below in the lower left photo).


was found, and Eldridge was taught the craft from start to finish. In 1991, Eldridge became a full-time printmaker and now uses her men-tor’s press; a heavy Swiss piece that required an extra beam in her studio.

Why not just draw using ink on paper? “I like the process of print-making and of multiples,” Eldridge says.

Given her love of the earth and her garden, it is curious why she rarely uses color. “Black and white feels more immediate — like brain to hand,” she says. “Color distracts from the thought.” She draws dirt, trees, birds and flowers almost always in black and white detail.

Eldridge’s inspirations are actually not a visual thing at all. Titles are important — one titled print announces, “My Religion Has Something to Do With Compost” — and ideas “come from witnessing stuff that generally has nothing to do with art — like my cabbages,” she says. Eldridge views herself as more of a reporter than an artist. “I record things. People haven’t entered into the subject matter much. And anyway, plants are much more forgiving. A line here, a line there — it

If etched deeply enough, a cop-per plate can go through the print-ing press 300 times, though nowadays Eldridge often only feels like printing 50 or 70 pictures. Each print is “like reliving your past,” Eldridge says. “It’s okay to move on.”Bugs, grass and cabbages

In college, Eldridge had interests in art, botany and biology, but even-tually earned her bachelor’s degree in printmaking from the Massachusetts College of Fine Arts in Boston in 1978. Her focus was lithography, a stone printing method. But after graduation, without expensive equip-ment or space for creating printed pictures, she wandered a bit.

Luckily, a teacher and mentor

exposes the drawing. The wax is re-moved, leaving the drawing “etched” in the surface. Ink (basically linseed oil and dirt) is put into the etch-ing lines, covered with paper and a heavy wool blanket, and hand-rolled through the printing press.

“You have to like the process or it’s not worth it,” Eldridge says.

For every print made, the same copper plate must go through the press. And a print with multiple colors? It’s complex. For Eldridge’s “Blue Tarp” print, two copper plates were made: A wood pile inked in black, and a tarp flung over the wood pile and inked in blue. The two plates then go through the press together. Uniformity is difficult, but important; if done correctly, each image should look like every other printed image of “Blue Tarp.”

As with most printmaking techniques, the image appears in reverse. (Eldridge typically checks her work with a mirror while drawing.)

Learn MoreTo view J. Ann Eldridge’s portfo-lio, visit www.jaeldridge.com

Purple Cabbage

› › › › ›

J. Ann Eldridge at work in her studio


doesn’t have to be exact.”Eldridge participates in many

New England showings, includ-ing the annual League of N.H. Craftsmen Fair in Newbury, N.H. She sells prints and explains the etching process to curious passersby. Given the process and Eldridge’s incredible craftsmanship, her black and white “Purple Cabbage” print is a bargain at $140 unframed and $200 framed. She also has gal-lery showings, and ships prints out of her studio. “I’m a homebody though. It’s dreadful to be traveling all over…I’d rather be thinning car-rots,” she says.

Blessed with talent, drive and a unique perspective on art, Eldridge has created hundreds of gorgeous and one-of-a-kind prints. She’s proud of what she’s done; pleased her hard work can sell and support her first love: the good earth.

Amy Nelson Makechnie is a freelance writer and the author of maisymak.blogspot.com, a blog on motherhood, running and health.

J. Ann Eldridge’s print, “Good Dirt” is printed and inked in black and white; the etching detail is exquisite and tiny. “The dirt was actually moving when I was drawing!” Eldridge says. Indeed, the print is so real, the dirt does look like it is moving.

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Eight Things You Didn’t Know about Alsteadcourtesy of the Alstead Historical Society

#3 The town was well loved by its native sons. John G. Shedd, an asso-ciate of Marshall Field’s department store in Chicago, gifted Alstead with the Shedd-Porter Memorial Library in 1910. Philanthropist Charles N. Vilas, gave a large public recreation area and school building to the town. Vilas rose from being a clerk in a Worcester, Mass., hotel to become part owner of the Fifth Avenue Hotel in New York City.

#4 Alstead has the only carillon in Cheshire County; it was also a donation from Vilas. A carillon is a musical instrument that consists of at least 23 cast bronze cup-shaped bells, which are played serially to play a melody, or sounded together to play a chord.

#5 Whitewater boaters can start be-low the gorge in South Acworth and paddle all the way to the Connecticut River. There are two portages at

ug. 6, 2013, marks the 250th anniversary of Alstead, a small New Hampshire town located between Gilsum and Goshen. Residents have been planning activities — to be held between April and October — for quite some time. If you’re up for a drive, Alstead will be offer-ing a militia re-enactment on Millot Green, an ongoing art display at the library, driving tours of landmarks, and a parade, to name a few. But first you might want to bone up on your Alstead history with these eight facts.

#1 Alstead is the location of the state’s first paper mill. It was estab-lished in 1793 by Ephraim and Elisha Kingsbury. At the time, paper was a rare and expensive product, made by chopping rags of linen and cotton cloth into pulp. The mill was de-stroyed by a fire in 1880.

#2 Alstead was one of the towns that decided to join Vermont in 1781, but — at George Washington’s insis-tence — returned to New Hampshire authority in early 1782.

The dedication of the Shedd-Porter Memorial Library on Aug. 25, 1910, during Old Home Day.

Alstead Center logging crew and family members, circa 1910-1911


Vilas Pool and Drewsville Gorge. Vilas Pool, a multiple use recreation area owned by the town, also pro-vides an opportunity for row boating during the summer months.

#6 A turbine water mill in East Alstead is probably the last of its type anywhere in the region. At the turn of the 19th century, seven mills lined a short stretch of a stream flowing out of Warren Pond. By the turn of the 20th century, electrical transmission lines had replaced the old mechanical mills. Heman Chase installed a turbine wheel inside his mill building; the turbine had been the latest technology in the second part of the 19th century, invented just before mills made the transi-tion from mechanical to electrical power generation. Today the mill is a private residence.

#7 Rosina Delight Richardson — Barnum’s famous “fat girl” — was born in the northeastern part of Alstead in April 1833, weighing 5 pounds. She reached a weight of 750 pounds by age 19.

#8 Marion Nicholl Rawson (1878-1956), chronicler of U.S. arts and crafts, made her home in Alstead. She is best known for her books, New Hampshire Borns a Town, a history of Alstead, and Forever the Farm, which describes the life, culture, tools and architec-ture of pre-industrial agriculture in America.

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y the time shoppers arrive, vendors at the region’s many craft fairs often have already spent hun-dreds of hours and dollars renting and setting up booths, traveling to events, and creating their wares. Although selling art and other hand-made goods on the craft fair circuit is a fun, personal way to make money doing what they love, because of the high overhead, many talented artists find it nearly impossible to earn enough to pay the bills.

That’s why so many artists, locally and across the country, have turned to Etsy, an online market-place of handmade and vintage items

Local artists, crafters and jewelry makers find an online audience for their creations.

by Kristen Senz R photography by Douglas K. Hill

Get Crafty

B

Artist Linda Gould of Claremont, N.H., uses Etsy to sell her signature eyeglass loops (left) under her shop name Lindy’s Loops. Gould sells vintage jewelry in addition to her upcycled designs.

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that’s open 24 hours a day to shoppers all over the world. For artists willing to spend time developing their virtual storefronts and marketing them through social media and other online channels, Etsy provides a powerful means of earning supple-mental income.Shop local online

Erica Walker of Walker Silverworks in North Sutton, N.H., learned about silver smithing from her father, who always encouraged her and her two sisters to pursue their creative passions. A designer and maker of sterling silver jewelry with clean lines and unpolished beauty, Walker set up her Etsy storefront about seven years ago, when the site was in its infancy.

“When I first started, it was a much smaller community of people who were really supportive,” says Walker, a full-time silversmith for the past eight years. “It helped me

gain the confidence and courage in building my business.”

Between photographing her work, listing it for sale, and market-ing, Walker, 46, spends several hours each week maintaining her online shop. She treats it as a part-time job, which makes sense, because it’s now responsible for about one-third of her annual income.

“It took a couple years to get off the ground, but now it’s a really suc-cessful business, and Etsy has been a big part of that,” she says. “They have the built-in customer base, and it’s grown so much, so that it’s really a worldwide customer base.” A global audience

Etsy — a nonsense word the site’s founders invented

New London, N.H., artist Laura Chowanski sells gothic, steam punk and fantasy-style jewelry (left) through her Etsy store, Madame Bijou Beads.

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— grew by about 70 percent between 2011 and 2012, logging more than $895 million in sales last year. Artists and crafters use the Etsy platform to set up stores with built-in payment and message functions. The site at-tracts shoppers who place a premium on buying handmade items, and the site’s “Shop Local” feature makes it easy to find local sellers. Etsy collects 3.5 percent of each sale and a fee of 20 cents per item listed on the site.

The low cost of doing business on Etsy, combined with the ability to log in and work on her store at her convenience, is what drew Linda Gould of Claremont, N.H., to the site. Gould, who was chronically misplac-ing her glasses, started making her signature eyeglass loops when she was unable to find holders that appealed to her sense of style. Soon friends and acquaintances were requesting them, and demand started to grow.

A speech language pathologist with a private practice that spans most of northern New England, Gould needs her hobby to fit into her busy schedule. She tried selling at local craft fairs, but the cost, time commitment and limited market made it difficult to break even, especially given that she was only able to accept cash payments. “I was looking for another way to market my jewelry, and to be able to do it in the time that I had available,” Gould says.

Her vintage upcycled designs found a following on Etsy after she set up her shop, Lindy’s Loops, in late 2009. She started buying vintage jewelry in lots at auctions and using elements from the pieces she found to make her eyeglass loops and other jewelry. In addition to filling dozens of Etsy orders for her own work, she started selling her unused vintage jewelry on the site.

“I love that Etsy has allowed me to do this,” she says. “There wasn’t any other venue that would’ve allowed me to do it and to make money at it.”


Etsy sellers, she started blogging as a way to promote her work.

The staff at Etsy headquarters in Brooklyn, N.Y., added features to the site to assist artists in marketing themselves. Featured and just-listed items scroll across the home page, providing visitors with a direct link to the stores where they are for sale. Etsy also allows artists and shoppers to mark an item as a favorite, which can impact its ratings in the

she’s now getting a couple of orders per week. “Once you get going, it’s a pretty easy process,” she says.Treasuries of favorites

The main challenge for all “Etsians” — as they often call them-selves — is figuring out how to be found by shoppers awash in a sea of more than 400,000 shops on the site. Chowanski recently set up pages on Facebook and Pinterest with links to her Etsy storefront, and like many

Online, Gould has branched out, both in terms of the jewelry she’s making and the audience she’s reach-ing. “I would say a quarter of all the sales I do are international, and I would never have that market other-wise, so that’s a huge piece of it.”Finding your tribe

Laura Chowanski is a member of the League of N.H. Craftsmen for her work with fabrics, which includes wall hangings, bags and stuffed animals. But she recently shifted her focus from fabric arts to beading, partly in response to the recession.

“I guess I needed a little bit of a break, and with the way the economy went, I decided to do something I could make more reasonably priced, because it doesn’t take me as long, and the supplies aren’t as expensive,” the New London, N.H., resident says.

Chowanski’s Etsy store, Madame Bijou Beads, sells gothic, steam punk and fantasy-style jewelry that features skulls, aviation themes and crystals. Each piece has its own fictional nar-rative that explains her inspiration for it.

“These are not big subcultures up here,” says Chowanski, a native of New Jersey who has lived in New Hampshire for 13 years. “I’m trying to find my tribe, and so I’m venturing out on the Internet.”

Chowanski, 45, describes herself as “computer illiterate” and says it took “days and tears” to set up her Etsy shop. But a year and a half later,

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North Sutton, N.H., artist Erica Walker sells her sterling silver jewelry, such as these earrings, on Etsy.


site’s search engine. And sellers curate “treasuries” or lists of favorite items grouped by category or theme, some of which are showcased on the home page.

Walker says some Etsy sellers cre-ate long titles for the items they list on the site using keywords to improve their chances of appearing in search results. But one of the best marketing techniques is still good, old-fashioned word of mouth. When a respected artist features another Etsy store on his or her blog, traffic tends to spike.

“I’ve been featured on other Etsy sellers’ blogs a handful of times, so that can be really great exposure,” says Walker. “I feel fortunate any time I even get a sale and someone finds my shop.” Networking for newcomers

Lindsay Newman of Sunapee, N.H., crochets scarves and other winter wear to sell in her Etsy store, Black Wolf Wovens. She incorporates used clothing, such as a customer’s favorite worn-out T-shirt, to create a unique look.

The 27-year-old, who set up the shop last fall after moving back to New Hampshire from Colorado, says she has found a supportive commu-nity of crafters on Etsy.

“I haven’t done a lot of big sales, but I’ve definitely done a lot of networking,” she says. “I’ve met some bloggers, and I’ve found past acquaintances on there, so it’s just a really good support system for start-ing a business.”

By bringing the local craft fair into the virtual sphere, Etsy has made it possible for artists and crafters, even those in the most remote areas, to sell the products of their creative expression to a global network of like-minded shoppers, and to do it all without leaving their homes. All it takes to start a home-based business today is a computer, some dedication and a little bit of tech and marketing know-how.

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But for all the benefits of having an online storefront, where just about anyone in the world can browse by day or night, there is one inherent danger — to your wallet. As someone who makes and therefore appreciates creative, beautiful things, Walker has experience with that risk. “I do as much shopping, almost, as I do sell-ing on Etsy,” she says.

Kristen Senz is a freelance writer based in Newbury, N.H. She also works part time as a development specialist at West Central Behavioral Health.

Grantham photographer Douglas K. Hill has worked as a commercial photographer for more than 20 years, specializing in architecture, advertis-ing, and professional portraiture. To see a sampling of his work, visit www.doughillphoto.com

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Find a Local Artisterica Walker, North Sutton, N.H.Walker Silverworks handmade fabricated silver jewelry www.etsy.com/shop/WalkerSilverworks

Linda Gould, Claremont, N.H.Lindy’s Loops vintage upcycled eyeglass loops and jewelrywww.etsy.com/shop/lindysloops

Lindsay Newman, Sunapee, N.H.Black Wolf Wovens creative scarves, mittens and hatswww.etsy.com/shop/blackwolfwovens

Laura Chowanski, New London, N.H.Madame Bijou Beads baubles and jewels www.etsy.com/shop/madamebijoubeadswww.incredibleeldergoth.blogspot.com


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t is not a unique idea; most magazines have an annual photo contest. But most magazines wouldn’t have seen these photos — photographs that were uniquely Kearsarge. Readers captured the personality of the Lake Sunapee/Kearsarge area of New Hampshire: lovely lake views, animals in their habitats (and on the farm), sunrises and sunsets, colorful landscapes. Photos that remind you why you live here (or why you visit year after year); photos that make you ooh and ahh; photos that make you laugh out loud. The people’s choice winners were clear cut; the profes-sional judges, well, we had a harder time. Here are the seven photographs that won, and a few that we liked so much that we just had to include.

People’s Choice Award

Readers commented on the balanced reflection, the shapes and colors, the lighting, the peacefulness of the area, and the history of the building. “The Harbor House livery building, reflected in the Sugar River, is a lovely symbol of years gone by and the small town atmosphere we all still enjoy,” says Avone Thielen of Sunapee. Donna Nashawaty, Sunapee town manager, agrees, “This is one of the most iconic photos depicting Sunapee.” Readers did note that with the new bridge in place, this view will change a bit.

#1 Title: Harbor House Livery along the Sugar Riverphotographer: Charlotte Carlson, Sunapee, N.H.

› › › › ›

i

Kearsarge Magazine’s first annual photo contest

We received hundreds of votes, and here are the winners.

by Laura Jean Whitcomb

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Everyone agreed: this photo of Eastman Pond in Grantham, N.H., would make a great painting. Or jigsaw puzzle. Or, like the photogra-pher suggested, a framed print. “There’s so much color in this photo — plus the heron — it really summarizes a piece of the Kearsarge area that ‘outsiders’ (who are here in the white of winter and the green of summer) may not get to see. Plus, a heron!” says Bridget LeRoy of East Hampton, N.Y.

People’s Choice Award

#2

#3

Title: Rocks, Grasses, Heronphotographer: Anne Langsdorf, Grantham, N.H.

Title: Sunapee Harborphotographer: Minette Moore Sweeney, Sunapee, N.H.

You can imagine Minette walking to the beach, camera in hand, in the quiet hours of the early morning. Slowly, the light begins to brighten the tranquil waters of Lake Sunapee, and she takes the photo. “It is the lake I love,” says Traci Dugdale of Fayetteville, NC. “It’s gorgeous,” says Susie Riley of Newbury, “and it captures the beauty and serenity of the area.” › › › › ›


We Also LikedTitle: New Motherphotographer: Jay Fitzpatrick, east Andover, N.H.Darlene Ahlman delights in her daughter, Claire. Judges say: Sharp, well composed, great story.

Judge’s Choice AwardCategory: People

Title: Bud Thompsonphotographer: Steve pitman, Newbury, N.H.It was a spontaneous moment during the open-ing day of the Mt. Kearsarge Indian Museum in May 2012, and Steve captured it perfectly: Bud Thompson, founder of the Warner mu-seum, sharing a laugh with one of the exhibi-tors. Judges loved the warmth and connection between the two people.


Title: Boys on the dockphotographer: Michael S. Bujnowski, Bow, N.H.Judges say: Makes us nostalgic for a perfect summer day, when you’re relaxed and tired and happy while watching the sun go down after a fun day at the lake.


Title: Autumn on Maple Streetphotographer: Jay Fitzpatrick, east Andover, N.H.Judges say: The photo makes us dream of walking down a dirt road into another time. Love the warmth and colors of ochre, maroon and olive.

Judge’s Choice Award

We Also LikedTitle: Becalmedphotographer: Maureen Rosen, Newbury, N.H.Judges say: Composition bal-ances water, boats, sky with interest, colors and textures that complement each element.

Title: orange Leavesphotographer: Boyan Moskov, Contoocook, N.H.Judges say: Vibrant colors and soft light make for a dramatic photo.

Category: Places


Title: Fresh porkphotographer: Steven Cybulski, Contoocook, N.H.Judges say: I like this one for the different angle on the subject and the suggestion of another subject by the diagonal belt line. It is a good portrait, while inferring an interesting narrative. And it made Laura Jean laugh out loud.


Judge’s Choice AwardCategory: Things

We Also LikedTitle: Rough Waters – Lake Sunapeephotographer: doug peel, George’s Mills, N.H.Judges say: Drama, excitement and great splash.

Title: Autumn on Maple Streetphotographer: Jay Fitzpatrick, east Andover, N.H.The photo, taken at the top of Maple Street in East Andover, could have been taken long ago or just last fall. It transports the viewer into another time.

Judge’s Choice Award


Grand Prize

kearsargemagazine.com • Summer 2013 • Kearsarge Magazine 47kearsargemagazine.com • Summer 2013 • Kearsarge Magazine 47


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ABouT THe JudGeS

Jim Block photographs the natural world, people and almost anything he sees. Jim has enjoyed teaching digital photography to enthusiastic photographers for over a dozen years. He photographs a few weddings each year and does individual and family portraits in natural settings. Many of Jim’s images can be seen at www.jimblockphoto.com, a continuously evolving and expanding website.

Laura Osborn is the art director of Kearsarge Magazine, Upper Valley Life and Kid Stuff magazine. Laura is a working mom who lives in Norwich, Vt., with her husband and two kids. She loves seeing the world in different ways through photographer’s eyes.

Hanover, N.H., photographer Jon Gilbert Fox has been photographing for most of his life and half of it in New England. His images have graced the pages of Vermont Life, the New York Times, the New York Post, Vogue, Kearsarge and Upper Valley Life magazines, among many other publications in the U.S. and Europe. Of the numerous books of his photographs, New Hampshire Patterns, with essays by Ernest Hebert, is his latest.

Laura Jean Whitcomb is the editor of Kearsarge Magazine, Upper Valley Life and Kid Stuff magazine. She has no photography expertise, except for a class in seventh grade, but she knows what she likes when she sees it. She’s been a public relations director, marketing director, marketing and PR consultant, freelance writer, editor and publisher.

Eat Like a LocalSummer menu with local ingredients

Restaurant Recipesthat you can try at home

Eat Like a LocalSummer menu with local ingredients

Restaurant Recipesthat you can try at home

Kearsarge Magazine’s Annual Food Round UpKearsarge Magazine’s Annual Food Round Up

Restaurant Directory

Where to Find Good Food

Cupcakes!Sweet treats from

three bakers

Restaurant Directory

Where to Find Good Food

Cupcakes!Sweet treats from

three bakers

Summer 2013


2013 Dining Guide

O

Better BeefStar Lake Farm has long-haired, pasture-raised, calm and contented cows — making for a better cut of beef.by Merry Armentroutphotography by Rob Strong

ne glance at the cat-tle grazing the acres of grass at Star Lake Farm in Springfield, N.H., and you will be struck by the cow’s desperate need for a haircut. That flowing mane is what sets Scottish Highland Cattle apart aestheti-cally from other cows, but more importantly, it plays a role in the rich-ness of the meat’s flavor.

“The long hair coat prevents them from put-ting on the back fat that other breeds do. They focus more of their fat into the marbling of the meat so that the texture and the quality of the meat is better than it is in some of the other breeds,” explains Todd Richardson, who has managed the unique breed of cattle at Star Lake Farm for the last 22 years.Know your meat

Judging from its name, if you as-sume the cattle originated in Scotland you would be correct. Scottish Highland Cattle are the oldest reg-istered breed in the world. Todd and his wife, Kathy, take care of the herd of Scottish Highland Cattle, which consists of 100 head of cattle at any time. Kathy says she is the softie, naming each animal.

“I think a lot of people like to

know where their meat comes from, and someone can come here, walk outside, and see the animals in the pasture, knowing they are well cared for and they have a great life,” says Kathy.

You might think it would be difficult for the couple to let go of the herd when it comes time for slaugh-ter. The two say it’s the hardest part of their job. But Kathy and Todd know the cattle were well cared for their entire life and even make sure the unloading process at the Vermont slaughterhouse is stress free for the animals.

“Ours are loaded onto the trailer

quietly and offloaded quietly. It’s also a part of how the meat is so tender because we keep them calm and quiet. Keeping them calm keeps the adrenaline down, which keeps the meat tasting great,” says Todd.The way beef used to taste

Beyond the calmness, there’s another reason the meat has such a rich flavor. The animals are hung anywhere from 14 to 21 days at the Vermont slaughterhouse, whereas in a commercial setting, the cows are hung for only a day or two. When you buy the meat at the supermarket, you’ll notice water in the package. The beef at Star Lake Farm is dry

Star Lake Farm co-owner Kathy Richardson gives one of her cows a scratch under the chin. Above: A cow and bull show off their shaggy hair.


2013 Dining Guide

and I’m sure to other people,” says Todd.

Merry Armentrout is a freelance writer who lives in New London, N.H. She and her husband welcomed a son, Beckett, recently and due to lack of sleep, Merry apologizes in advance for any grammatical errors in her writing.

Rob Strong is a freelance photogra-pher in Grantham, N.H. Portfolios of his work in documentary, portrait, wedding and landscape photography are available at www.robstrong.com

aged. As it hangs in the slaughter-house, the meat shrinks down, the flavor is concentrated and the meat becomes more tenderized, giving it that stronger flavor. A flavor Todd says is often traced back to one’s childhood.

“Or as most people say, ‘This is the way I remembered it as a kid, the way beef use to taste,’ ” says Todd.Only at Spring Ledge

In addition to the rich flavor and humane conditions, the cattle are free of antibiotics and hormones. If you’re intrigued, it’s sold exclu-sively at Spring Ledge Farm in New London, N.H.

“We decided to offer Star Lake Farm beef at the farm stand partly in response to customer requests. Some of our most loyal customers were looking for a local source of pasture-raised beef, and the timing worked out with Todd raising the Star Lake Farm herd of Scottish Highland Cattle,” explains Greg Berger, owner of Spring Ledge Farm.

A new study by the University of Glasgow finds pure Highland beef almost 23 percent more tender than commercial beef, and contains almost 7 percent more protein, 17 percent more iron, and averages 4 percent less cholesterol.

“Todd was very helpful in explaining the different method for preparing Star Lake Farm beef. We try to educate our customers about how to cook the beef so that it is not overdone. Since the beef is leaner than su-permarket cuts, there are some tricks to roast-ing, grilling and

cooking the meat,” says Berger.Depending on the season, Spring

Ledge Farm offers different cuts of meat. Kathy says in the summer they give the farm more kabobs and steaks, and in the winter more ham-burger meat and roasts. Todd’s cut of choice is the rib eye.

“We've heard great feedback from customers who try Star Lake Beef. It has real beef taste and tex-ture, and — judging from the sales this past year — it has gained in popularity,” says Berger.

Within the last few years there has been a growing awareness among the public of conditions at feedlots and the extras that are added to commercial meat, like hormones and antibiotics. Todd says he knows the locals in this area appreci-ate the meat he produces, and is glad his passion is paying off.

“The open air environment, pasture raised, and humanely raised way in which the cattle are raised is important to us,

Lots of room to roam: Cows and calves enjoy grazing in peaceful pastures. Above: Kathy lets a young calf smell her hand.


by Laura Jean Whitcombphotography by Douglas K. Hill

Eat Like a LocalThere are enough locally grown or locally made products to keep your food dollars in New Hampshire.


2013 Dining Guide

Wheat kaiser rollsmade fresh in the bakery at Violette’s Supermarket

in Newport

Mesclun salad mix and MicroMix from Springledge Farm in

New London

Ground beef from Star Lake Farm in Springfield. Sold at Spring Ledge Farm in

New London

Farmhouse Cider from Farnum

Hill in Lebanon

Balsamic Vinaigrette from Three Acre Kitchen

in Hopkinton


It’s not something you typically see at a town wide event: jars of homemade pickles lined up in the food tent, ready to be served with hamburgers. But, then again, not every festival food tent promotes all local food — unless you visited the 2012 Warner (N.H.) Fall Foliage Festival’s Food Tent.

The decision to offer local food was not a small undertaking, and credit goes to volunteer Suzanne Bohman. For breakfast, there was an egg sandwich made from fresh eggs from a Warner farm. The burg-ers at lunch featured New Hampshire beef, Vermont cheese and buns, veggies from Warner, and mustard from Contoocook. In the Lobster & Chicken Tent, the chicken was raised in Bradford, N.H., and served with homemade pickles and coleslaw made with veg-etables from The Vegetable Ranch, Kearsarge Gore Farm and Courser Farm, all of Warner. You could even wash it all down with a cup of ice cold milk from Contoocook Creamery.

“More and more people are trying to eat lo-cally. Last year alone our sales increased by about 45 percent,” says Larry Pletcher, owner of The Vegetable Ranch. “Those increases were across the board: retail, wholesale and CSA [community supported agriculture] sales. We find that customers are looking for all types of local food, so we are branching out to include not only vegetables, but also free range eggs and pasture raised — next year, organic — pork.”Back to the basics

When farming was the predominant economic activity in New Hampshire, points out blogger Janice Brown, all New Hampshire residents ate local food. “A good deal of their basic meal components came from their own backyard, or that of their


› › › › ›

2013 Dining Guide

Tomatoes, carrots and onions from The Vegetable

Ranch in Warner


2013 Dining Guide

of miles, however, it’s just in the back of my mind to stay local when I’m shopping. I make an effort to get things closer to home when I can.”

Yes, some localvores will only eat foods produced within a 50- or 100-mile radius. Consider the facts: On the average, produce travels more than 1,500 miles from the industrial farm to the plate. Nonlocal food spends 14 days in transit to reach consumers. And, when it arrives, it may not taste that great: industrial farmers are producing varieties that are durable for travelling long dis-tances, and not necessarily heirloom varieties with great flavor. Eating lo-cal saves the environment, saves fuel, and keeps food dollars local.

While it’s admirable to limit the transportation expense of food, it isn’t always a possibility. Life with-out chocolate? Coffee? “It’s a handi-cap to set yourself up with a radius,” says Berger. “You’ll get disappointed fast and end up buying in bulk at Sam’s Club.”

“We hear from many members that ‘local’ is the number one factor in their food choices. They want to support local farmers, reduce their carbon footprint, and — perhaps most importantly — enjoy fresh, deli-cious food,” says Shane Smith, out-reach coordinator for the Concord Food Co-op, a natural foods grocery store and café in Concord, N.H. “However, I think most of our customers are partial localvores who balance local choices with organic, all-natural and fair-trade options to round out their grocery needs.”Local food, year round

It’s easy to eat local in the summer. You can find a farmers’ market any day of the week in New Hampshire. Spring Ledge Farm’s shelves and stands are packed with their home grown produce. Kearsarge Cooperative Grocer in New London works with Steve Paquin, manager of Muster Field

of apples, pears, plums and some grapes. They make maple syrup in the spring. They bake their own bread.

“We find most of our meals consist of what we grow here. It’s not ‘what do we want to eat?’ It’s ‘what do we have to eat?’” says Louise. “We do supplement with purchased food but try to eat mostly organics. We eat better than most anyone we know, in our opinion.”

It’s the same for Dudley Laufman and his wife, Jacqueline, residents of Canterbury, N.H. “We don’t grow all of our food, but we grow a lot of it,” he says. They are vegan/vegetarian most of the time, eat seasonally, and produce much of what they eat: potatoes, carrots, beets, turnips, parsnips, onions, gar-lic (things that can be kept or stored over the winter); summer crops like tomatoes, corn, peas, asparagus; and they buy things like olive oil, grains (oatmeal, rice, buckwheat), tofu, peanut butter, salt, sugar, tea, coffee and seeds for the garden.Do what you can

Is being a localvore (a person in-terested in eating food that is locally produced) possible for the family with five children? Or the couple that works 60-plus hours a week? Is it af-fordable for seniors to eat local?

Eating local doesn’t have to be an all-or-noth-ing decision. Take it from Greg Berger, owner of Spring Ledge Farm in New London, N.H. “I’m a localvore to a certain extent,” he says. “I don’t have a radius

neighbors,” says Brown, author of www.cowhampshireblog. “Even if they weren’t farmers, our New Hampshire ancestors often grew their seasoning herbs, raised their own chickens for eggs, or collected dande-lions for salads or to make wine.”

That’s what Louise and Bob Cook of Gilsum, N.H., do. “We are largely self-sufficient. Bob is veg-etarian and I usually am, too,” says Louise. They grow a sizeable bed of asparagus, five kinds of potatoes, edamame (soy beans), and two kinds of corn (one sweet and one flint to dry for corn meal), along with other traditional crops of tomatoes, peas, squash, cucumbers, melons, greens, carrots, beets, peppers and dry shell beans. They have a small orchard

The Concord Co-op uses in store displays to point shoppers to local food.


2013 Dining Guide

One look at the packed parking lot, and it’s clear that this winter farm-ers’ market is extremely popular. “These markets allow more and more people to purchase larger share of their food locally throughout the year. This gradual approach to buy-ing local will ultimately have more staying power than ‘all or nothing’ localvorism,” says Smith.Making healthy food more attainable

The Concord Food Co-op has also been busy thinking of creative ways to make good, healthy food more accessible to the public.

Town Hall; speakers like authors Ben Hewitt and John Carroll; cooking demonstrations (beyond boiled veg-etables was one topic) at the Warner Farmers’ Market; and farm tours from Hopkinton to Newbury.

KAEL even sponsored the “Kearsarge Area Eat Local Week” in September 2010 and June 2011 to encourage more people to become in-terested in buying, preparing and eat-ing food that is grown locally. “We invited people to make a personal/family challenge to add more local foods to their everyday diet during the week in whatever way they chose; whether it is one local ingredient or all local every day,” says Susan Hemingway, membership coordina-tor for KAEL.

Farmers are doing what they can to “extend” the New Hampshire growing season. “There are many variables to consider when trying to source food from local producers. One of the biggest factors in New Hampshire is climate. Our growing season is relatively short, limiting the variety and amount of produce available, particularly in the colder months,” says Smith. “Chickens lay much less in winter because of their sensitivities to the lack of sunlight.”

The Vegetable Ranch — a certi-fied organic farm for more than 20 years — can grow lettuce, tomatoes and spinach, even in the winter. “We have five high tunnels and a good storage facility, so our winter markets have increased greatly. This year we are participating in two win-ter markets in Concord and Tilton, N.H. Since they funded a high tunnel on our farm, we are also continu-ing to supply root crops and greens to Concord Food Co-op all winter long,” says Pletcher.

And if you’ve driven through Tilton on a Sunday, chances are you were stuck in traffic, even with the local police directing traffic in and out of the former Agway building.

Farm in North Sutton, N.H., to keep the store stocked with local produce. But what do you do in the winter?

“A challenge to eating local food may be rooted in the fact that we’re accustomed to the convenience of having a wide array of food available regardless of the season,” says Laura French, secretary of the Kearsarge Area Chamber of Commerce. “Eating local requires a shift in thinking.”

A volunteer group in Warner called KAEL (Kearsarge Area Eat Local) can help. Monthly meetings, held in a meeting room on the lower level of the Pillsbury Free Library in Warner, provide suggestions for accessing local foods, like bartering and sharing with neighbors, visit-ing farm stands, or preserving foods for use year round. Events include educational films; a potluck meal (using local ingredients) at Warner

plan a Localvore dinnerWant to eat like a local? Here’s a sample menu, perfect for the grill and a picnic on the deck.

Beverage options:•FarnumHillFarmhouseCider

(Lebanon, N.H.)•HauntingWhisperVineyards

Frontenac Red Wine (Danbury, N.H.)•MilkfromContoocook

Creamery (Contoocook, N.H.)

Salad:•Freshspringmixgreens,

tomatoes and cucumbers from Spring Ledge Farm (New London, N.H.)•Elizabeth’sEggs(Newbury,

N.H.)•RawmilkcheesefromThe

Battles Farm (Bradford, N.H.)•ThreeAcreKitchenbalsamic

vinaigrette (Hopkinton, N.H.)

on the grill:•YankeeFarmersMarket

buffalo New York Strip Steak (Warner, N.H.)•StarLakeFarmhamburger

patties (Springfield, N.H.)•Potatoesandonions(grilled

in a little tin foil packet) from The Vegetable Ranch (Warner, N.H.)

The Kearsarge Cooperative Grocer (above) and Spring Ledge Farm in New London

› › › › ›


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restaurant on the Sugar River!


2013 Dining Guide

Two programs — a FLOWER (Fresh, Local & Organic Within Everyone’s Reach) Membership for low-income families and a SENIOR (Supporting Elder Nutrition Is Our Responsibility) Program — provide store discounts to those who are eligible.

“Our SENIOR Program has just exploded. Customers age 62 and older can apply to get a SENIOR card and receive 15 percent off most groceries on Tuesdays. Tuesday has now replaced Saturday as our busiest sales day of the week,” says Smith.

Colby-Sawyer College in New London has also made a commitment to have more local food in the dining hall for its 1,400 or so students. “In April 2012, students signed a petition to source at least 20 percent of the food in the dining hall from within a 100-mile radius by fall 2013,” says Jenisha Shrestha, a third-year student at Colby-Sawyer and a member of the Kearsarge Valley Transition Initiative, a community based research project led by two professors, Jennifer White and Harvey Pine, and 11 students in Colby-Sawyer’s environmental studies and science major.

The project has lofty goals — improve the well-being and resilience of nine towns in the area by developing “positive localized solutions to address the regional im-pacts of larger global issues such as economic insecurity, environmental instabilities and dependence on nonrenew-able energy.” After a few community meetings, it was ap-parent that local food — and access to local food — was a priority for Kearsarge area residents.

In addition to sourcing local food into the dining hall, “there are two major local food projects under the transition town initiative. The first project is the food for now, with a group working on turning lawns into food gardens, incorporating the ideas and principles of perma-culture,” says Shrestha. “The second project is food for the future, which is looking at creating a local food hub for farmers so that there is more access to local food in the area, even during winter.”

“We’ve hosted a Farm to Institution meeting on campus,” says Jennifer White, sustainability coordina-tor and assistant professor of Environmental Studies at Colby-Sawyer. “In March we hosted a local food match-making event and trade show, called Kearsarge Valley Going Local, where local producers and purchasers could get connected. The purpose was to have a com-munity celebration where friends and neighbors from the Kearsarge Valley gather together to develop a greater reliance on local resources — food, energy and human resources in particular. We will encourage people to form ‘working groups’ to work toward their shared vision and have a chance to do something immediate and practical together.”

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› › › › ›

Tips from the expertsWe’re lucky to live where we do — eating local in

New Hampshire is much easier than eating local


2013 Dining Guide

in a major metropolitan city. And despite a tighter food budget, people know the importance of keeping their dollars local.

To get started (or keep your fam-ily on track), Berger of Spring Ledge Farm suggests keeping your staples local. “Nine or ten months out of the year, there’s enough produce to be a localvore very easily. You can get your milk from Contoocook Creamery or McNamara Dairy. Meat — beef, lamb, pork, chicken — is available year round. There are enough farmers in the area so you can have fresh spinach for much of the year,” says Berger.

You can also stop at Spring Ledge for your basics. “What we are aiming to do at Spring Ledge is provide our own grown produce. If we don’t grow it, we source it as close to town as possible. Star Lake beef, McNamara milk, artisan bread made in New Hampshire — you can get all your staples by stopping here once a week. That covers a lot of your meals. If you’re really strict, however, you’re never going to eat a banana; that’s something you can’t grow locally.”

You can also take a stroll through a local coop with your eyes trained to stop at the yellow “Eat Local” signs on the shelves. At the Concord Food Co-op, you’ll find produce from about 30 New England (mostly New Hampshire) farms. “Our produce manager Lloyd is always looking for ways to partner with farmers to balance how much produce we get from the specific farmers. We have also contacted some local farms for specific produce supply volumes and the Co-op has helped buy seed for other farms,” says Smith. “Beyond produce, the Co-op also works directly with local dairy farmers for much of our milk, cheese, yogurt, meat, poultry and egg products.”

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n Lunch & Dinner / 7 days/wk

n Club Memberships available

n Golf, Pool, and Tennis

n 18-hole Donald Ross course

Exit 11, I-89 off Rte 11 • New London, NH

Call 526-6040

Relaxed, affordable, everyone welcome!

Casual Dining – Inside and Out!

www.LakeSunapeeCC.com

LSCC3rdSummerB2013.indd 1 4/24/13 10:11 AM


2013 Dining Guide

The Co-op Food Stores, with four locations in New Hampshire and Vermont, have a green shelf tag — the letter L, the word local and an apple in a circle — denoting local and regional (within a 100-mile radi-us of its stores) food producers. The

Co-op’s produce departments also feature shelf tags with photo-graphs showing local farms.

“More than 240 local and

regional food producers and farms deliver close to 4,000 products to the Co-op Food Stores,” says Allan Reetz, communications director for the Co-op Food Stores, a cooperative business providing fresh local food since 1936. “Last year alone, the Co-op purchased more than $7 million worth of local and regional foods and products for our members and customers. We have by far the widest array of local and regional foods in Northern New England.”

Whether you require convenience or have an inflexible food budget, you can take baby steps to eat like a local. One trip to Spring Ledge here, one meat CSA there, and purchasing cheese and milk periodically from a local dairy or co-op, and you’re well on your way to making a difference.

“We need to constantly re- evaluate priorities to make eating local a reality. I am not an ‘all or nothing’ type of localvore, but I think I do a little better each year,” says Smith.

Grantham, N.H., photographer Douglas K. Hill has worked as a commercial photographer for more than 20 years, specializing in archi-tecture, advertising, and professional portraiture. To see a sampling of his work, visit www.doughillphoto.com

Great Sports Television Live Music

Happy Hours Hub of post-event gatherings

C A S U A L W AT E R F R O N T D I N I N GEnjoy Lunch, Dinner and Sunday Brunch on ourdeck overlooking beautiful Lake Sunapee.

www.theanchorageatsunapeeharbor.com

THEANCHORAGE RESTAURANT

at SUNAPEE HARBORChef’s Daily Specials • Thursday Trivia & PrizesFriday Nights Open Mic • Saturday Live BandsOpen Daily 11:30am Sunday 11:00am (for brunch)71 Main St., Sunapee 763-3334Check our website for specials, deals and happenings.


2013 Dining Guide

BJ Brickers214 Washington Street543-3221

China delight38 Opera House Square(603) 542-0018

Common Man Inn & Restaurant21 Water Street542-0647theCman.com

Crown Garden336 Washington Street543-1228

elaini’s Greek Cuisine10 Myrtle Street542-2970

Farro’s deli26 Opera House Square543-6700

Fred’s Family Restaurant50 Pleasant Street543-3800

Imperial Restaurant & Lounge154 Washington Street542-8833

Joey’s on the River398 Lower Main Street542-6701

Kouzoku Japanese Steak House236 Washington Street542-8866

Ming Chen158 Pleasant Street542-8000

NeW Socials Bar and Grill2 Pleasant Street287-4416

out of the ordinary pizza104 Pleasant Street542-6686

Ramunto’s Brick oven pizza71 Broad Street542-9100ramuntos.comHand tossed pizza, made-to-order pasta dishes and artisan salads. Homemade sauces, breads and des-serts. Family dining, bar for sports, private room for parties and catering parties.

Scoop City Grill (seasonal)400 Washington Street542-3034scoopcitygrill.comOur 15th season serving fresh food prepared to order including seafood, burgers, paninis, wraps, sandwiches, salads, fabu-lous soft serve, 38 scoop flavors. Open daily 11 a.m. to 9 p.m.

Simply Comfort35 Pleasant Street543-3663simplycomfort.org

Stone Arch Bakery39 Main Street542-3704stonearchbakery.com

BRAdFoRdAppleseed Restaurant & Catering63 High Street938-2100appleseedrestaurant.com

Bradford Junction Restaurant & Bakery2370 Route 114938-2424

pizza Chef of Bradford107 East Main Street938-2600pizzachef.com

CLAReMoNTBest Subs Known to Mankind285 Washington Street543-0806

ANdoVeRBlackwater Junction Restaurant730 Main Street735-5099Try our own corned beef hash and our famous lob-ster rolls. Quick service and friendly waitstaff. Gift certificates available. Loved by locals.

Naughty Nellie’s Café and Ice Cream Shop46 Main Street977-0083

pizza Chef of Andover163 Main Street735-5002pizzachef.com

2013 Restaurant Directory

It’s too hot to cook, so why don’t you hop in the air conditioned car and check out one of our local eateries? In our 2013 Dining Guide, we’ve listed all the locally owned restaurants we could find, and we’ve listed only places that have seating. Then when the heat and humidity subside, you can try a few of the guide’s recipes — supplied by local chefs — at home. Bon appetit!

A RECIPE FROm A LOCAL KITCHEN

1/3 cup balsamic vinegar2 tbsp. pure maple syrup1 tsp. Dijon style mustard2/3 to 1 cup extra-virgin olive oilSalt and freshly ground pepper to tasteChopped chives, parsley or thyme (optional)

Maple Madness Salad Dressingcourtesy of New Hampshire Bowl and Board

Whisk the vinegar, maple syrup and mustard in a medium bowl. Slowly add olive oil, then salt and pepper to taste. Or try shaking the ingredients in a mason jar or any glass jar with a tight fitting lid. We always add a few fresh herbs if we have them; chives, parsley and thyme work with this recipe. Serve drizzled over baby spinach or romaine topped with toasted walnuts.

Paul Silberman and Gayle Kimball of New Hampshire Bowl and Board bring made-in-the USA wooden bowls, boards and utensils to the attention of American shoppers at their retail store in Webster and online at www.newhampshirebowlandboard.com and www.localmade.com. They support the efforts of local craftspeople and artisans through their business and charitable activities. Keen gardeners and cooks, they invite you to stop by and enjoy their view of Mount Kearsage from their back deck.


2013 Dining Guide

pizza Chef of New London394 Main Street526-9201pizzachef.comFamily-owned and operated for more than 20 years. Serving pizza, subs, salads, steak subs and Coca-Cola products. Catering available within the Lake Sunapee area.

The Coach House Restaurant at The New London Inn353 Main Street526-2791newlondoninn.usLocated in picturesque New London, N.H., ex-perience a relaxing stay in a majestic old New England Inn. Featuring our onsite restaurant, The Coach House.

new flavors! Follow us on Facebook! Summer nights call for a great glass of wine and food to match! Wine Spectator Award of Excellence.

Nonni’s Italian eatery255 Newport Road526-2265nonnisitalianeatery.comEnjoy Nonni’s outdoor alfresco dining area. Our Italian Specialty Shop is open for all your meals and catering needs.

peter Christian’s Tavern195 Main Street526-4042Iconic New Hampshire restaurant. Cozy and charming atmosphere, nestled in the heart of New London. Great food, served inside or out, wide variety of draft beers and spirits. Cheers!

Newbury palace pizza104 Route 103938-5050Dine in or on our beauti-ful deck. Call ahead for takeout — delivery to Newbury, Sutton and Bradford. Pizza parties. Gift certificates.

NeW LoNdoNarctic dreams394 Main Street526-9477

Graze Sustainable Table207 Main Street526-2488Farm owned. Serving fresh locally produced foods. USDA Certified grass-fed beef, humanely raised pork. Breakfast, lunch and dinner. Barista drinks and full bar ser-vice. A step beyond farm to table.

Hole in the Fence Café420 Main Street526-6600holeinthefencecafe.com

MacKenna’s Restaurant293 Newport Road526-9511

Millstone American Bistro & Wine Bar74 Newport Road526-4201millstonerestaurant.comFamily run restaurant for 30 years. American Gastro Pub Fare. Wine Spectator Award of Excellence. Come check out our new look and

HANoVeRCanoe Club27 South Main Street643-9660 canoeclub.usServing inventive lunch and dinner with flair seven days a week. Acoustic entertain-ment almost every night. 153 wines – 24 draft beers – 24 single malts.

NeWBuRYBubba’s Bar & GrilleRoute 103763-3290bubbasbarandgrille.comDelicious cocktails and ice cold beers. Great apps, sandwiches, salads, entrees, thin crust pizzas and decadent desserts. We’re having a lot of fun!

Marzelli deli889 Route 103763-2222

Mountain Spirits Tavern1380 Route 103763-4600Mountain Spirits Tavern is within the Mountain Edge Resort & Spa. Casual dining and beverages Wednesday to Sunday from 4 p.m. in a rustic setting. Enjoy a sunset from our deck or the game from a leather couch. Family friendly. Entrees from $11.

Sweet Fire Barbeque116 Mulberry Street542-9227sweetfirebbq.com

The Java Cup37 Pleasant Street542-2222thejavacup.net

The pleasant Restaurant82 Pleasant Street542-4600

Time-out Sports Bar & GrillTopstone Mill Building101 Mulberry Street504-6693eatdrinkplaysports.com

Tremont House of pizza134 Pleasant Street542-8017tremonthouseofpizza.com

GoSHeNBack Side Inn1171 Brook Road863-5161backsideinn.net

GRANTHAMBistro Nouveau6 Clubhouse Lane863-8000bistronouveau.com

pizza Chef of Grantham120 Route 10 South863-5044pizzachef.com

The Farmer’s Table Café 49 Route 10 North863-9355

uncle Joe’s Ice Cream & Candies151 Route 10 North865-5744

THE INN AT PLEASANT LAKE

NEW LONDON, NEW HAMPSHIRE

FINE DINING

Gourmet Prix-Fixe Dinner

Lovely, Historic & Scenic Setting

One seating - Reservations required

Restaurant Closed: Mondays & Tuesdays

603-526-6271 800-626-4907

853 Pleasant Street, New London, NH

Rehearsal dinners, weddings, luncheons

business meetings, reunions and retreats

TEN GUEST ROOMS

Full Breakfast & Afternoon Tea

Kayaking, Beach, Hiking & More

innatpleasantlake.com

› › › › ›


2013 Dining Guide

Marzelli’s Sweet Shop & Café72 Main Street763-0072

one Mile West6 Brook Road863-7500onemilewest.com

pizza Chef of Sunapee498 Route 11763-2515pizzachef.com

pizza Market474 NH Route 11763-3400pizzamarket.net

Wildwood Smokehouse45 Main Street #2763-1178

WARNeRCharlie Mac’s pizzeria17 East Main Street456-2828charliemacs.com

The Foothills of Warner15 East Main Street456-2140foothillsrestaurant.comThe Foothills of Warner offers great, home-cooked meals. Hours 6 a.m. to 2 p.m., seven days a week.

The Local2 East Main Street456-6066

The School House Café787 Route 103 East746-3850

WILMoTLa Meridiana6 Old Winslow Road526-2033

Watts’ New? Bakery63-1 Main Street865-5294

ZuZu's Sandwich & Gift Shop239 Sunapee Street865-1800zpharmacynewport.com

NoRTH SuTToNVernondale Store1526 Route 114927-4256vernondalestore.com

pLAINFIeLdHome Hill Inn & Restaurant703 River Road675-6165homehillinn.comThe stately Federal-style Inn provides cozy and elegant accommodations. Dining options feature two intimate fine dining rooms, our large banquet room, as well as a tavern room. All boast gourmet farm-to-table cuisine with seasonal boutique wine lists.

SuNApeeAnchorage Restaurant71 Main Street763-3334theanchorageatsunapee-harbor.com

Café Andre699 Route 103863-1842cafeandre.net

dexter’s Inn258 Stagecoach Road763-5571dextersnh.comVoted “Best for Groups”. Weddings, reunions, meetings, private parties, public dining. Event space, catering, lodging and activities in a private, award-winning location.

Lil’ Red Baron8 Airport Road863-1302lilredbaron.com

Ming China3 South Main Street863-7730

Rocky Cannoli's Bakery 72 Sand Hill Road865-9841RockyCannoli.com

Salt hill pub58 Main Street863-7774salthillpub.com

The old Courthouse Restaurant30 Main Street863-8360eatatthecourthouse.com

Village pizza of Newport7 South Main Street863-3400villagepizza.net

gourmet, prix-fixe dinner Wednesday through Sun-day evenings. One seating. Reservations required.

Traditions Restaurant100 Country Club Lane526-0260lakesunapeecc.com

NeWpoRTCountry Kitchen Restaurant & Catering339 Sunapee Street863-7881

Fabulous 50’s Car Hop drive-In (seasonal)308 Sunapee Street863-5171

King of Cupcakes29 Main Street454-4499

NeW LoNdoNThe Flying Goose Brew pub & Grille40 Andover Road526-6899flyinggoose.comFirst solar powered brew-ery in NH. 17 Handcrafted Brews on tap. Family friendly restaurant. Best of NH 2012 & 2013 Win-ner. Panoramic Mount Kearsarge views. Follow us on Facebook!

The Inn at pleasant Lake853 Pleasant Street526-6271innatpleasantlake.comChef owned, award-winning, fine dining restaurant overlooking Pleasant Lake and Mount Kearsarge. Features a

A RECIPE FROm A LOCAL bAKERy

2 cups sugar2 cups sliced almonds1 cup butter, melted4 tbsp. whole anise seeds2 tbsp. anise extract2 tbsp. water2 tsp. vanilla extract6 eggs5 ½ cups flour1 tbsp. baking powder

Anise Almond Biscotticourtesy of of Rocky Cannoli’s Bakery

In a large bowl, combine sugar, almonds, butter, anise seeds, anise extract, water and vanilla extract. Beat in eggs, one at a time. In a medium bowl, combine flour and baking powder. Stir into anise mix-ture. Cover and refrigerate for 3 hours. Shape into flattened logs (width of log will be length of cookie) and bake at 375 degrees for 20 minutes. Cool for 5 min-utes on rack. Slice into individual biscotti and continue baking for 15 minutes. Cool on rack completely. Makes 72 biscotti.

Rocky Cannoli’s Bakery (www.rockycannoli.com) is a gourmet, custom bakery that provides wedding cakes, pies, cookies, pastries, breads and Italian delicacies to customers and stores in the Lake Sunapee/Dartmouth region. We use King Arthur flour, locally raised/grown eggs and produce, Belgian chocolate made from sustainably grown cocoa beans, and no mixes or artificial ingredients. Stop by and taste the difference at 72 Sand Hill Road, Newport, N.H. Like us on Facebook at facebook.com/rockycan-noli to get our latest specials!

We pride ourselves on providing exceptional service and food in a comfortable and relaxed Inn atmosphere. Located along the edges of the Connecticut River, between New Hampshire and Vermont, we are a quick 10 minutes from I-89 and 20 minutes from I-91.

The stately Federal-style Inn provides cozy and elegant accommodations. Our dining options feature 2 intimate fine dining rooms, our large banquet room, as well as our popular Tavern room. All boast gourmet farm to table cuisine with seasonal boutique wine lists.

Our beautifully landscaped property is the quintessential venue for weddings, events, and corporate and family retreats. The expansive flagstone patio bordering the pool area and clay tennis courts allow for inviting summer outdoor activites and musical events. View our Packages and Events page to see what’s on the horizon.

703 River Road, Plainfield, NH 03781

603-675-6165 • [email protected]

Home Hill Inn & Restaurant

Exceptional food,relaxed atmosphere


Dine Locally This Summer

special advertising section

Located in the center of New London at 207 Main Street, (formerly Ellies Cafe).

603-526-2488 • www.grazethreej.com

Welcome to GRAZE Sustainable Table. GRAZE offers an exceptional dining experience in a warm, community focused, bistro setting. Our offerings are prepared from the freshest locally produced foods, raised in a humane and sustainable environment. We know because we own the farm. Three J Farms is a local USDA Certified grass fed beef and humanely raised pork producer.Starting May 20, 2013 GRAZE Sustainable Table will be open 7 days a week, serving a great breakfast, lunch, and dinner, with traditional Barista drinks and full bar service. GRAZE is a step beyond farm to table. . . GRAZE is the Farm Table.

3jf-001-DA ad .indd 1 4/19/13 9:35 AM

Iconic NH restaurant. Cozy & charming atmosphere, nestled in the heart of New London. Great food, served inside or out, wide variety of draft beers and spirits.

Cheers!195 Main Street, New London, NH

(603) 526-4042 www.peterchristianstavernllc.com

We Deliver

Hours

Sunday to Thursday10 am to 9 pm

Friday & Saturday10 am to 10 pm

603-938-5050

104 Route 103, Newbury, NHSpecial Pricing For Pizza

Parties or Birthday Parties

Gift Certificates Available

to Bradford, Sutton & Newbury

Nonni’s New York Style Italian Deli Serves Up Fresh Home-Made Italian Specialities

Hand stretched mozzarella Homemade sausagesDaily Pasta Salads Imported Olives Nonni’s MeatballsGluten Free EntreesIndividual Heat & Serve EntreesCannolis Filled to OrderNY Cheesecake

247 Newport Rd #4, New London, NH603-526-2265

Authentic New York StyleItalian Cuisine all made to order

using the freshest Ingredients

Fettuccini AlfredoPenne Vodka

Linguine with mussels & clamsShrimp Fra Diavolo

Veal MarsalaChicken FlorentineChicken Parmesean

LasagnaEggplant Parmesean

Party Trays Are Our Specialty

Tiramisu * Cannolis * TiramisuNY Cheesecake * Lemon Mascarpone Cake


MV Kearsarge restaurant shipThere is no better view of the lake than from one of our tables! Enjoy a relaxing dinner or stroll the outer deck while enjoying a cocktail.

Sailing weekendsMemorial Day to Fathers’ Day at 6:30p.m.Fathers’ Day through Labor DayTuesdays-Sundays at 6:30p.m.

Labor Day through Columbus DayOffering Foliage Dinner Cruises! Sailing weekends at various times.

Call our office or visit our online calendar for details.

www.mvkearsarge.com • 603.938.6465

MV Mt sunapee ii tour BoatOpen deck for sun and relaxing; enclosed lower deck for liquid sunshine. one of our captains will be your guide as you cruise the lake... fish stories included!

Memorial Day through Fathers’ DayWeekends only at 2p.m.

Fathers’ Day through Labor DaySailing Daily at 2p.m.Check our website for additional cruise times.

Labor Day through Columbus DaySaturday and Sunday at 2p.m.

Adults $20 • Children 12 and under $10AAA, Senior Citizen, Military and Family Discounts

www.sunapeecruises.com • 603.938.6465

Sunapee Cruises

Both boats available for charter for your special occasion

Offering freshest pizza, salads & subs. Beer and wine! Families welcome! Call us for your next catered event or stop in for food on the go.

Located in New London across from the town greenHours: 7 days a week, 10:30 a.m. to close Call: 526-9201

Check our menu out www.pizzachef.com “like” us on Facebook, too!

Family owned and operated for 23 yearsby the John Souliotis Family.

special advertising section

• delicious pizza • • your choice of subs •

• salads • Italian dinners •

• Beer & Wine! • • Families welcome! •

WARNER PIZZA CHEF23 Route 103, Warner

456-3600

BRADFORD PIZZA CHEFCorners of 103 and Main Street, Bradford938-2600

Come see our newly renovated Bradford location.

Good Service & Great Food will keep bringing you back

Family-owned and operated for 20 years.

free WiFi

We deliverRetail StoRe / Special oRdeRS

603-454-449929 Main StReet newpoRt, nH 03773


2013 Dining Guide

last winter.“I’ve always been interested in

sustainable energy,” says Beck. “So we decided to have the shop run solely on alternative energy.”

A nearby stand of solar panels has worked even better than the family had hoped for. “We expected we’d still have an electric bill this

his is the best day of my life!” says a little girl dressed in a polka dot bikini. “First we get to go to the beach and now we get to go here!”

“Here” is Sanctuary Dairy Farm Ice Cream in Sunapee, N.H. It’s easy to see why coming here is such a thrill. Not only is there ice cream with flavors like maple cream, coco-nut and rum raisin, but there’s also the chance to play badminton, pat a few donkeys, swing on a tire swing that looks like a horse, play in the sandbox, climb into a tree fort, hike miles of beautiful trails, and take a ride on a small pedal-powered trac-tor. Life is good in this sweet spot.A young entrepreneur

There wouldn’t be a Sanctuary Dairy Farm Ice Cream shop if it wasn’t for Beck Johnson. When his mother calls him to the phone for an interview she has to remind him to turn down the television. Why? Because Beck is 13, and 13 year olds tend to forget about things like turn-ing down televisions when you an-swer a phone call. But then again, 13 year olds don’t tend to be the owner and manager of their own thriving business.

“I started with a lemonade stand and just kept upgrading,” he explains.

Beck opened his ice cream shop four years ago right next to his family’s farmhouse and dairy farm, where they keep nearly 100 head of cattle. It’s obvious by the spread of toys that this is a place for children of all ages. “It was already all set up

for our own kids, so it seemed easier to leave it that way,” says Beck’s mother, Susan Johnson. “Having the shop so close makes it easier to multitask.”

“Last sum-mer about three quarters of our ice cream was made here,” says Beck. “This summer I think that will be 90 percent.” They supplement their own ice cream with Walpole Creamery and Gifford’s ice cream and frozen yogurt.

In addition to ice cream, there’s also a farm stand, run by Beck’s sister, Maranda, 18, where you can buy fresh produce, local honey and jams, baked goods, the Taste of Sunapee Cookbook, and old-style root beer and other drinks from Squamscot Beverages.The green generation

Owning his own business before his ninth birthday wasn’t innovation enough for Beck. He also had to up the ante by switching to solar energy

Sunapee’s Sweet Spot: Sanctuary Dairy Farm Ice Creamby Andi Diehnphotography by Kevin Davis

“T

Beck Johnson, entrepreneur


2013 Dining Guide

“I like being able to sit at a picnic table and eat my cone and watch the kids run around the yard and play,” says Anne Verre, a grand-mother from Plymouth, Mass. “I don’t have to worry about making them sit and eat and behave — they can just be kids in a place made for kids.”

Ten-year-old Tallis Diehn of Enfield says, “This is very good ice cream. And they have a lot of choices for flavors, but I prefer vanilla. And I like the tree house.”

Tallis’ brother, 4-year-old Barnaby, sums up his experience. “Another ice cream cone, please.”

Andi Diehn lives in Enfield, N.H., with her family. They found the ice cream at Sanctuary Dairy Farm to be some of the best they’ve ever had. And they’ve sampled lots of ice cream.

Photographer Kevin Davis lives in Grantham, N.H., with his lovely wife and two great kids. To view more of his work, visit his website www.kevindavisphotos.com

summer,” says Susan. “The system is supposed to store energy during the winter when the shop is closed to compensate for the summer. We only turned it on last April, so we thought we’d have some catching up to do, but it’s been fine.”

Susan mentions that Beck has always been a “go green kid” and that his original idea for sustainable energy in the shop was to get the employees to ride stationary bicycles to produce the energy needed to keep the store going. Needless to say, he was voted down, and the family de-cided to go with solar.Family driven

“He always wanted to own his own business,” Susan says of her youngest son. “He’s been something of an entrepreneur.” Beck, with his mother and sister, oversees six seasonal employees and manages to fit the ice cream business around his schoolwork when the two overlap; Sanctuary Dairy Farm Ice Cream is open from May to October.

When Susan talks about mul-titasking, it’s an understatement. Beck’s father, Jolyon Johnson, is a veterinarian with a large animal practice and small animal clinic. Susan assists with the veterinarian business and the farming, plus helps Beck handle the ice cream shop. Johnson family members have also served on various town committees and regularly opened their farm up to school groups in the hopes of teach-ing young people about dairy farming and sustainable energy.

Beck’s family is the 10th genera-tion to farm that particular 750 acres or so. Apparently, determination runs strong in their genes.

Even the best ideas can run aground, though, and an ice cream stand is only successful if people want to go there. Here’s what a panel of experts has to say about the Sanctuary Dairy Farm Ice Cream experience:

Learn MoreSanctuary Dairy Farm Ice Cream is located on 209 Route 103 in Sunapee. Learn more at www.farmicecream.com

Kylie Hershey serves up a cool treat.


2013 Dining Guide

It is portable. It’s a single serv-ing. You don’t have to share it, unless you really want to. It can be a healthier dessert option (depending on the ingredients). You can even get one at an ATM-like machine in California. What am I talking about? Cupcakes.

According to market research firm NPD, more than 669.4 million cupcakes were consumed between October 2010 and October 2011. Now, I ate my fair share, but that’s a lot of cupcakes. It’s a trend that doesn’t seem to be going anywhere, partly because recession-worried folks don’t have to begrudge the expense: it’s an affordable treat. For those of us who like dessert once in a while, a moist cupcake piled high with frosting, and per-haps topped with a small candy, is

a fine way to put a smile on your face without breaking the bank.

If you’re looking for a little baked happy in a paper liner, here are a few

local places to check out.Heaven on Main Street

“You’re evil,” customers say to Chris Kelly. But how can this smil-

ing, friendly guy be evil? Well, when he’s the King of Cupcakes and you’re trying to stick to a diet, I guess you could consider him a bad influence. But not evil — Kelly loves what he does, and his cus-tomers do, too.

Kelly bakes cupcakes five days a week from his retail storefront on 29 Main Street in Newport, N.H. He has a repertoire of 40-plus flavors, but you can find 6 to 10 varieties in the shop every day. He’ll always have a basic cupcake, like vanilla with chocolate frosting or chocolate with vanilla frosting, but then he’ll have creative flavors like key lime, cranberry chai,

Cupcakes Take the Cakeby Laura Jean Whitcombphotography by Nicole Nadolski

King of Cupcakes flavors: Rolo, chocolate mint and Almond Joy. Above: a chocolate peanut butter cupcake.


2013 Dining Guide

hazelnut crème brulee and snick-erdoodle. “I’m never short of taste testers,” he laughs. “I made peanut butter cupcakes this morning. I had a jar of Fluff, and some chocolate frost-ing, so I made Fluffernutter cupcakes. I brought them next door to try, and it was a hit.”

King of Cupcakes is tucked away on Main Street in Newport; it is located in the little building between MJ Harrington and Newport Fitness. Kelly shares space with 31 Mane Street, a salon owned by his girl-friend, Sarah LaPointe. They, in fact, live in one of the two apartments upstairs, making the travel time to work, oh, about 0.2 seconds.

Kelly opened King of Cupcakes in October 2012. His cupcakes — and now cake pops — have devel-oped a solid fan base. (Many of the comments on his Facebook page include variations of OMG and have at least three exclamation points.) People even request flavors, like Boston cream, Mexican hot chocolate (chocolate with a sprinkle of cayenne) and maple bacon. He’s added gluten free, cinnamon buns and coffee for the morning crowd, and dog cookies for canine friends. And this summer he plans on adding a few tables in the new garden in front of the building, creating a small outdoor seating area.

So if you’re in the mood for a › › › › ›

cupcake, take a chance and stop in. If you want to know what the flavor of the day is, check Facebook. If you want a dozen, call ahead and order because the King of Cupcakes has been known to sell out.

“I have a lot of repeat custom-ers,” he says. “I’m only evil because they like the product.”

Stop by the King of Cupcakes at 29 Main Street, follow them on Facebook, or give Chris Kelly a call at (603) 454-4499.For adults only

Happy hour for Rocky Saccento starts early. That’s only because he starts baking at the crack of dawn, and by 9 a.m. he’s testing frosting for his new line of drunken cupcakes. Drunken cupcakes are cupcakes that

taste — and pack a punch — like your favorite evening cocktail.

How did Saccento, owner of Rocky Cannoli’s Bakery in Newport, start making drunken cupcakes? “That’s a funny story,” he says. “I’m glad you asked.” Two years ago, Matt Maki, the owner of Lil’ Red Baron in Newport, called and wanted some-thing different for St. Patrick’s Day: an Irish car bomb dessert. Saccento, a former New York bartender, developed a recipe for a chocolate Guinness cake and made cupcakes filled with German chocolate ganache and topped with Bailey’s Irish Cream buttercream frosting. Not surpris-ingly, the cupcakes were a big hit.

Maki, who usually orders mar-garita cheesecakes from the

Rocky Cannoli’s pina colada cupcake with toasted coconut on top.

Rocky Saccento


2013 Dining Guide

Region Cupcakes logo (four color-ful cupcakes viewed from above) are designed to be cheerful.

The corner shop, called Lakes Region Cupcakes, opened on Main Street in Tilton in September 2012. Shumway started the cupcake busi-ness as a home business two years ago as a side job, “but soon realized I didn’t have enough space and found working at home was more challeng-ing than I expected,” she says. She left her longtime graphic arts job,

Life is sweetShelli Shumway is a graphic

artist. She’s also the co-owner of Lakes Region Cupcakes with her sister, Stephanie McKim. Every day Shumway uses her design expertise to help create some truly gorgeous cupcakes: frosting so high you’re looking for a toothpick or some prop; delicate candy sprinkles placed just so; or an artful drizzle of fresh raspberries. Even the pink bakery boxes and fun sticker with the Lakes

Newport-based bakery, decided that his customers might like a margarita cupcake. (Saccento tints the margar-ita frosting green, then uses sanding sugar around the edges to mimic salt on a glass rim.) These cupcakes sold out quickly as well. “Now I knew we were on to something,” Saccento says.

Then Saccento was off and running, combining his bartending experience with his 30-plus years of restaurant and catering experience. “I turned all the drinks I used to make into cupcakes,” he says. “It took a while to figure out the alcohol-to-liquid ratio — all the liquid in the cupcake batter is alcohol — because alcohol doesn’t react the same as milk or water.”

Saccento has 15 or so flavors de-veloped (and written down), includ-ing pina colada (pineapple coconut cake with Meyer’s Rum and Malibu buttercream), tequila sunrise (orange cake with grenadine and tequila grenadine buttercream), Mexican coffee (chocolate mocha cake with tequila Kahlua buttercream), espresso martini (chocolate mocha cake with espresso and vodka buttercream) and between the sheets (yellow cake with brandy and lemon topped with rum and triple sec buttercream).

The alcohol cooks out of the cake, and the flavor is left behind. That’s not true for the frosting, says Rocky, so the cupcakes are only for adults. “The frosting has a wee bit of a kick,” he says. And his frosting recipes are not recorded as of yet, so he tastes as he goes. “It’s re-e-e-al fun making them!”

During the farmers’ market season, the flavors change every week. Between October and May (off season for farmers’ markets), you can call to order them by the dozen. Or by the two or three dozen, if you’re having a party for adults.

Learn more at www.rockycanno-libakerynh.com

A Lakes Region Cupcakes creation: The Elvis, a banana cupcake with peanut butter frosting


2013 Dining Guide

checking Facebook for the flavor that might satisfy your sweet tooth.

“Some weeks it seems like the cupcakes never stop coming from the oven, and we still can’t keep up with the demand! We have the best customers in the world!” says McKim.

Learn the daily flavors at www.facebook.com/LakesRegionCupcakes or www.lakesregioncupcakes.com

Nicole Nadolski resides in Canterbury, N.H., with her hus-band and two young daughters. Nicole specializes in family, food and portrait photography. Please find her on Facebook, Nicole Nadolski Photography, or send her an email at [email protected]

took a few courses in bakery pro-duction, and asked her sister to be a partner in her new venture.

Opening in late fall (with winter around the corner) seems risky, but the sisters have been successful so far. They bake hundreds of cupcakes a week. “We also plan on adding baking classes in the future,” says Shumway. “I believe that staying involved and helping out with the community is important.”

It’s not just the community involvement that is making this family-owned business a Main Street mainstay; it’s the product. Every day, the sisters bake six or seven flavors, such as The Elvis, a banana cupcake with peanut butter frosting (Shumway’s favorite); Almond Joy, an almond cake topped with a coconut buttercream frosting sprinkled with coconut and crushed almonds and drizzled with Callebaut chocolate ganache (a best seller); or Strawberry Shortcake, a vanilla cupcake topped with fresh strawberries and whipped mascarpone cream cheese frosting. The shop is only open Thursday to Sunday, so you need to be diligent,

Also from Lakes Region Cupcakes: The Almond Joy and Strawberry Shortcake. Below: Owners Shelli Shumway and Stephanie McKim


Great Local restaurantsspecial advertising section

NH’s 1st Solar Powered BreweryThe Flying Goose Brew Pub & Grille is a family run restaurant that carries over 15 handcrafted brews on tap as well as an extensive menu offering many options to satisfy the whole family! Take in the panoramic views of Mt. Kearsarge while enjoying a quick lunch, refreshing beer, or nice dinner out. Check out our website for more information about us and what we have to offer!

40 Andover Rd New London, NH 03257(603) 526-6899 | www.flyinggoose.com

Find us on Facebook!


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

Come in and see the new look at The Millstone American Bistro and Bar. Known the past 30 years for it’s extensive wine selection and extraordinary food, and The Millstone is now adding gastro-pub to its resume with new and exciting flavors to experience. Featuring an extended pub area with flatscreen TV’s and a formal dining room with garden views, The Millstone is perfect for any occasion!

Rebirth, Rejuvenate, Reinvent

249 Route 10 North, Grantham, NH Rum Brook Place

863-9355And always remember to keep your sunny side up!!!

Take out or dine inHours

Tuesday, Wednesday & Thursday 11am – 9pm

Friday & Saturday 7am – 9pmSunday 7am – 2pm

Closed MondayBreakfast served Friday - Sunday

WWW.FarMerSTaBleCaFe.CoM

Come check out our great menu and wood-fired oven!Local and fresh, from farm to table

Soups - Salads- SandwichesPasta - Burgers - Wings ribs - Wood Fired PizzaHomemade Desserts

Meet your family and friends at the table


Dexter’s Inn, Trails & Restaurant is a country estate near Lake Sunapee and Mount Sunapee that combines the charm and hospitality of a bed &

breakfast with the services and on-site activities of a small resort. Dexter’s ability to provide lodging, dining, and

attractive indoor & outdoor gathering spaces in one convenient idyllic location makes it a popular spot for weddings, reunions, meetings, and retreats.

258 Stagecoach Road, Sunapee, NH 03782 800-232-5571 www.dextersnh.com

R.P. Johnson & SonMarvin Window and Door Showcase24 Ten Penny LaneAndover, NH800-526-0110www.rpjohnsons.com

Life remodeled begins with windows and doors that are just right. Bring the outside in. And vice versa. With expertly crafted, impeccably fi nished Marvin® Patio Doors. Create the ultimate combination of aesthetics and energy efficiency. It’s all part of four generations of innovation and craftsmanship backed by an unwavering commitment to service and support from local retailers. Choose and design windows and doors for your project with our new Product Finder and Designer tools. Only at myMarvin.com/toolsContact us today to fi nd the perfect solution for your space.

©2013 Marvin Windows and Doors. All rights reserved. ®Registered trademark of Marvin Windows and Doors. ENERGY STAR® and the ENERGY STAR certifi cation mark are registered U.S. marks.

P.O. Box 1482Grantham, NH 03753

km summer 2013

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