New Hampshire Magazine December 2025

( Not So) General Stores

Featuring eight shops that celebrate nostalgia & community

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FIRST THINGS

4 Editor’s Note

4 Contributors

FEATURES

52 The Art of Winter

Amid the sprawling meadows surrounding southern New Hampshire sits Aldworth Manor, a historic mansion laced with old-world charm — a perfect setting to showcase local fashion inspired by the changing seasons.

By Chloe Barcelou, Photography by Jenn Bakos

By Marshall Hudson 94

62 (Not So) General Stores

Eight general stores celebrate community and nostalgia.

Compiled by the NH Magazine Team, Photography by Jenn Bakos and Joe Klementovich

78 2025 Holiday Gift Guide

Delight family and friends with gifts from local shops and artisans that are perfect for every person on your holiday shopping list.

Compiled by the NH Magazine Staff

NAVIGATE

8 The Big Picture

Fresh snow at Rocky Gorge is a staple of the season.

Photo by Michael Hubley

12 Our Town

Sugar Hill has hosted a community Christmas party since 1892.

By John Koziol

16 Savor

Yankee Magazine Senior Food

Editor Amy Traverso shares her favorite holiday dessert recipes.

By Amy Traverso

INFORM

22 Community

Pilots chase the thrill of winter landings at Alton Bay’s legendary frozen runway.

By Kate and Emily Heidt,

Photos by Rob Wright

26 Q&A

As executive director of the New Hampshire Food Bank, Elsy Cipriani works to ensure the pantry is never bare.

By Jill Armstrong

28 What Do You Know?

Pondering a Mystery at Gunstock

CONNECT

94 Living

Make this the best Christmas ever with these tree-buying tips.

By Emily Reily

98 Out and About Calendar of holiday events

Compiled by Elisa Gonzales Verdi

102 Healthwise

Why reaching your goals requires more than willpower.

By Krysten Godfrey Maddocks

104 Live Free

A cross-country skiier meets a snow-covered tree stump.

By Brion O'Connor

Illustration by Peter Noonan

SPECIAL ADVERTISING SECTIONS

30 Faces of NH

90 Cocktails for the Holidays

ON THE COVER: Newfields Country Store

is one of the many general stores in the state that stand as the heartbeat of its community with a sweet dose of nostalgia that welcomes locals and visitors in to stay a while. Photo by Charles Cormier Photography

My ‘General Store’ Was on The Corner

MY FAVORITE JOB in high school was working at Kimball Street Market in Manchester, where I stocked shelves, sliced meats, and loaded the milk and beer cooler. Back then, we stamped prices on cans with purple ink and had to know how to count change if we worked the register.

I doubt we sold real maple syrup since it was a lot more expensive than Log Cabin. Most of the store’s customers in the late ‘70s and early ‘80s lived in the Rock Rimmon housing project. The Provencher brothers sold essentials and carried enough of everything, just at higher prices than the big supermarkets that were out of reach if you didn’t own a car.

The corner store, like the dozens more scattered around the West Side and across the river on the east, served the same basic function as the general store in a small town. That’s where school kids could walk out with a pocketful of candy and a pack of baseball cards; where a young mom could walk home with a half-gallon of milk and a loaf of bread.

They also served as community meeting places. Most of our customers were regulars, and some would stop by just to hang out and maybe grab one of the ham and cheese subs we made in the store. (They were skimpy but didn’t cost much.)

Kimball Street Market was replaced by a duplex decades ago. While many of the corner grocers in Manchester remain, precious few sell much more than beer, cigarettes and snacks, having evolved into convenience stores.

That’s why we love the general stores that remain in some small towns in New Hampshire, why they are so steeped in nostalgia. The ones that survive today have adapted to changing times and neighborhoods, carving out niches that appeal to tourists stopping to pick up a quart of maple syrup and locals pining for a fresh breakfast sandwich.

Most of the locations featured in our spotlight on general stores (page 62) were once the heartbeats of their towns, the earliest, the Old Country Store and Museum in Moultonborough, stretching back to 1781.

Back then, general stores were the hubs where people conducted their daily lives, where they shopped for groceries, clothing, tools, newspapers, gossip.

“If we don’t carry it, you don’t need it,” was the common credo of storekeepers.

In today’s general stores, you might not know you need it — “it” being smoked gouda from a local farm or a giant whoopie pie fresh from the oven — until you get there.

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Each December, New Hampshire Magazine partners with local restaurants and nonprofits to prepare and distribute “Meals of Thanks” to food-insecure individuals and families across the Granite State.

Meals of Thanks — a program supported by the magazine’s advertisers — provides dinners prepared by New England’s Tap House Grille.

Josh Auger, advertising sales manager for New Hampshire Magazine, started the program in 2020, when the pandemic forced many restaurants to shutter or pivot to takeout-only meals. The initial focus was serving nurses on the front lines.

The New Hampshire Food Bank, whose executive director Elsy Cipriani is featured on page 26, is among the nonprofits that are supported through Meals of Thanks.

Spot FOUR newts like the one here, hidden on ads in this issue, tell us where you found them and you might win a gift certificate for $50 to use at The Common Man Restaurants. Each month’s gift card will be different, which adds to the overall Newt fun. Let the hunt begin!

To enter our drawing for Spot the Newt, visit spotthenewt.com and fill out the online form. Or, send answers plus your name, email address and mailing address to:

Spot the Newt c/o New Hampshire Magazine 250 Commercial St., Suite 4014 Manchester, NH 03101

You can also email them to mikecote@yankeepub.com.

Last month’s “Spot the Newt” winner is Ken Williams of Merrimack, NH. November issue newts were on pages 17, 19, 23 and 27.

Blue Ice, Rocky Gorge

“I was out photographing the Kancamagus Highway when it started to snow. I pulled into the Rocky Gorge and made my way to the falls — it was absolutely stunning. I was the only one there (very rare) and explored for two hours. Take some time to wonder and enjoy the beauty around you.”

PHOTO BY MICHAEL HUBLEY

Young Town, Yuletide Roots

Sugar

Hill, incorporated in 1962, has hosted a community Christmas party since 1892

BY JOHN KOZIOL / ILLUSTRATION BY PETER NOONAN

In a state filled with beautiful places, Sugar Hill is one of the most stunning. Blessed with Norman Rockwell looks and sensibilities, this town tucked into the western White Mountains is a community where there always seems to be a parking spot with your name on it.

New Hampshire’s youngest community was incorporated in 1962 after seceding from the town of Lisbon over what has been called an instance of “taxation without representation.” For the peckish, there’s always something good to eat, either at Polly’s Pancake Parlor or Harman’s Cheese & Country Store, each of which has Aldrich family ancestry.

Sugar Hill is also home to one of the most unique civic organizations anywhere. The Willing Workers Society, founded in 1920 but active well before then, is a “nonprofit nonsectarian organization whose purpose is to foster a spirit of helpfulness throughout the community.”

For more than a century, the Willing Workers, whose members come from Sugar Hill and surrounding towns, have helped residents mark many of life’s joys as well as its tribulations.

“From the beginning, the Workers presented every new bride in the community a beautiful quilt,” according to a history of the group posted at thewillingworkers.org. “They knitted sweaters and made surgical dressings for the Red Cross. They catered dinners (including mercy meals.) They aided victims of fires. They visited the sick. They comforted the bereaved.”

They also sponsored the Town Christmas Party. First held in 1892, the event ensures that every child in Sugar Hill younger than 12 receives a gift for the holiday. The gift, often clothing made by the Willing Workers, comes with an orange, an item that in the early days of the Town Christmas Party was rare and therefore very special.

The party is one of several annual events

put on by the Willing Workers, which also financially supports many nonprofits in the Upper Valley region. Since 2020, the group has purchased surplus milk from Hatchland Farm in North Haverhill and donated it to local food pantries.

The Willing Workers is one of the things that makes Sugar Hill the place that it is, said Jody Flescher, a Franconia resident who is in her fourth year as the group’s president.

“We bake, craft and sew to make money, and give the money away,” Flescher said.

Willing Workers members who travel to Hatchland Dairy once a week are collectively known as “the moo crew,” she said, adding the group hopes the effort continues well into the future.

In a town with a population of around 600, everyone knows everyone else, and the Willing Workers

reflects that fact. Its membership has at one time included both branches of the Aldrich family.

Harman’s was begun by the late John and Kate Harman. Before being succeeded by their daughter, Brenda, it was owned and operated by Bert and Maxine Aldrich. Bert’s ancestors settled in Sugar Hill in 1780, and his wife was a longtime Willing Workers officer.

Since 1987, the Willing Workers has bestowed the Maxine Aldrich Merit Award to Sugar Hill students “who demonstrate energy, engagement and commitment to furthering their education.”

The Willing Workers, on behalf of the former Lafayette Lions Club, also administers the Roger Aldrich Valedictorian Award to valedictorians of Profile High School. The award is named in memory of Roger Aldrich, a principal founder of Sugar Hill. With his wife, Nancy, the former selectman and town moderator opened Polly’s Pancake Parlor in 1949, the year the couple married.

Today, Polly’s is run by the couple’s daughter Kathie, and her husband, Dennis Cote.

In turn, the Cotes are preparing their children, Emily and Chris, to follow in their footsteps. In 2006, Polly’s received a James Beard Award for “American Classics.”

Both Harman’s and Polly’s serve an eclectic and international clientele with Chris Cote noting that visitors to the annual Laconia Motorcycle Week are regular Polly’s customers who both eat and tip well.

Flescher added that visitors to Sugar Hill also share other traits, honesty foremost among them.

Until six years ago, Harman’s — apart from the quality of its aged cheddar cheese — was known for its quaint billing practice: You had to pay cash for all purchases; no debit or credit cards were accepted. If you didn’t have greenbacks, Harman’s would send you a bill.

“Cheese-eaters are honest,” Brenda Aldrich said. “We never got stiffed,” she added, at least not deliberately. There were however, customer checks that failed to clear.

Customers would often carry an “emergency check,” but those checks were so old, their issuing banks had gone out of business, or consolidated and had new names, which rendered the checks uncashable and forced a lot of calls for clarity by Harman’s, Aldrich explained.

A couple years ago, during one of its biggest fundraisers, the Willing Workers’ credit/debit card-reading device failed, Flescher said.

“We have a Square and use it for our fairs and markets. We lost our connectivity, and we had to write down what people bought. They came back the next day with cash,” she said.

Town clerk/tax collector Lissa Boissonneault said one of Sugar Hill’s biggest attributes is its strong sense of community spirit. She has served the town for more than 30 years and lives close enough to Town Hall that when she needs to work a bit on her days off, she can walk to her office wearing pajamas.

It’s nice to be so casual, Boissonneault said, but nicer still are “the people I work with and the people who come into my office.”

Katharine “Kitty” Bigelow, the executive director of the Sugar Hill Historical Museum, said Sugar Hill and Lisbon are both doing well since their split 63 years ago. She said the breakup was punctuated by the 1948 fire that destroyed the Sugar Hill Elementary

School and by the town of Lisbon’s perceived slow response to that emergency.

Sugar Hill, she noted, had traditionally been tourism-based, with several large hotels, whereas Lisbon was more manufacturingoriented. Sugar Hill was so well-known as a place of respite that the actress Bette Davis called it home for more than a decade and even owned property there, Bigelow said.

In addition to Davis, Sugar Hill is famous for its annual lupine festival. For 2026, the showy display of lupines will continue, but there may be fewer of them. In response to repeated trespassing, some property owners have plowed the lupines under, Selectman Dick Bielefield said.

Bielefield, who turned 97 in June and is among the oldest elected municipal officials in New Hampshire, said Sugar Hill was named after a cluster of sugar maple trees, some of which still remain, and that the town supports the Willing Workers’ continued use of the Sugar Hill Meeting House for the Town Christmas Party.

As a selectman for some three decades, “It’s always challenging out there” for a municipal board in a small town, but the

Sugar Hill selectmen have worked through the challenges.

“Yeah, it works,” he said, echoing Bigelow’s “If it ain’t broken …” philosophy. “I think most of the people like it the way it is.”

Sugar Hill, he summed up, “is exactly where I want to be.”

Like Bielefield (Massachusetts) and Flescher (Long Island, New York), Margo Connors is originally from “away,” in her case, from the environs of Philadelphia. She agreed that Sugar Hill is special.

A selectman from 2008-2025, Connors also served on the Sugar Hill Conservation Commission and Planning Board and was the town’s health officer. Connors was held in such high esteem by her townsfolk that the 2024 Sugar Hill Town Report was dedicated to her.

In an e-mail, Connors described Sugar Hill as “an amazing little town, nestled in the White Mountains, defined by its people and scenic views and rolling landscapes.”

She said the townspeople “are welcoming and caring. They value community and know the importance of looking out for one another.” NH

BY

Just Desserts A celebration of festive flavors

RECIPES BY AMY TRAVERSO

Tis the season to preheat, decorate and devour. From cakes to pudding to cookies, Yankee Magazine Senior Food Editor Amy Traverso’s Christmas recipes will be sure to give you the sweetest of all the seasons.

Mom’s Cherry Nut Cake

Makes 8 to 10 servings

Growing up, every Christmas morning brought surprises wrapped in paper and stuffed into stockings. But one wonderfully predictable treat was a constant: my mother’s cherry nut cake, which we ate for breakfast with scrambled eggs and sausage. For me, it is the flavor of Christmas day, tender and moist and scented with cherries, almond extract, vanilla and walnuts. I make a double batch now and give out little cakes as gifts, but this single recipe will yield enough for one standard cake.

Ingredients

2 cups all-purpose flour, plus more for the pan

2½ teaspoons baking powder

½ teaspoon table salt

½ cup (1 stick) unsalted butter, at room temperature, plus more for the pan

8 ounces cream cheese, at room temperature

1¼ cups granulated sugar

Instructions

4 large eggs, at room temperature

1 teaspoon vanilla extract

1 teaspoon almond extract

¾ cup halved maraschino or other pitted, canned (or jarred) cherries (not cherry pie filling), with all but 3 tablespoons of their juices drained

⅔ cup chopped walnuts

Garnish: Powdered sugar

In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

Preheat your oven to 350° and set a rack to the middle position. Grease a standard 12-cup Bundt pan with the butter, then dust all over with the flour. Shake out any excess flour. Set the pan on a baking sheet and set aside.

In the bowl of a standing mixer, cream the butter and cream cheese for 1 minute. Add the sugar and mix on medium speed until light and very fluffy, about 5 minutes. Scrape the bowl. Lower the speed and add the eggs one at a time, scraping between additions. Still on low speed, add the vanilla and almond extracts. Staying on low speed, add the flour mixture and stir until blended, then add the cherries with their reserved juices and the nuts.

Pour the batter into the prepared pan and transfer on the baking sheet to the middle rack of the oven. Bake until the cake is fragrant and golden brown and a cake tester comes out clean, 45 to 50 minutes. Let cool, then dust with powdered sugar and serve.

Chocolate Bread Pudding

Makes 8 to

10 servings

Bread pudding is a simple dish of milk, stale bread, sugar, eggs, and vanilla— more comfort food than fancy-dinner-party material. However, this version is both a straightforward pudding you can assemble the night before and a decadent chocolate dessert.

Ingredients

1 pound loaf of stale challah or brioche, crusts removed, cut into 1-inch cubes

2 cups (12 ounces) semisweet chocolate chips, divided

4 large eggs

1 teaspoon vanilla extract

½ teaspoon kosher salt

1 cup whole milk

2 tablespoons unsweetened cocoa powder

2½ cups heavy cream

¾ cup granulated sugar

Instructions

Note: If your bread is fresh, lightly toast the cubes by spreading them out on a baking sheet and placing them in a 325°F oven for 10 minutes.

Butter a 9-by-13-inch baking dish, evenly spread out the bread cubes, and sprinkle 1⅓ cups chocolate chips over the bread. Set aside.

In a medium bowl, whisk together the eggs, vanilla and salt. Set aside.

In a medium saucepan over medium heat, whisk together ⅓ cup milk and the cocoa powder until a smooth paste forms. Add the remaining milk and then the cream, whisking until combined. Whisk in the sugar, then add the remaining ⅔ cup chocolate chips, stirring until the mixture is mostly smooth. Remove from heat and slowly ladle a small amount of the hot chocolate mixture into the egg mixture while whisking vigorously to warm the eggs. Slowly pour the warmed egg mixture back into the saucepan, whisking until smooth, 1 to 2 minutes.

Pour the chocolate custard over the bread cubes, gently pressing down on any pieces of bread that aren’t submerged. Let the pudding sit for 30 to 45 minutes at room temperature. Preheat your oven to 325°F, then bake until the center is set, about 45 minutes. Allow to cool for 10 minutes and serve warm with vanilla ice cream or whipped cream.

Maura Kilpatrick’s Earthquake Cookies

I’ve baked and tasted a lot of cookies over the years, but I have three hands-down holiday favorites: My Aunt Madeline’s Pecan Puffs, classic Molasses Clove Cookies, and these Earthquake Cookies, which were created by chef Maura Kilpatrick of Cambridge’s Sofra and Oleana restaurants. You may have made or

Ingredients

1¼ cups all-purpose flour

½ cup unsweetened cocoa powder

2 teaspoons baking powder

½ teaspoon fleur de sel or kosher salt

1 stick (4 ounces) unsalted butter, chilled and cut into 1/4-inch cubes

1½ cups firmly packed light brown sugar

2 large eggs

8 ounces extra-bittersweet chocolate (70% cacao), melted and cooled

1 teaspoon vanilla extract

⅓ cup whole milk

1½ cups confectioners’ sugar

1½ cups granulated sugar

Instructions

Makes 2 dozen cookies

tasted other chocolate crinkle cookies, but true to their name, these beauties will rock your world. What makes these chocolate crinkle cookies good? Maura packs intensely rich chocolate flavor into each one. And the texture is the perfect mix of crisp exterior and chewy, brownie-like interior.

Sift together the flour, cocoa powder, baking powder and salt; set aside.

Combine the butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until light and very fluffy, about 5 minutes. Scrape the bowl. Lower the speed and add the eggs one at a time, scraping between additions. Still on low speed, add the chocolate. Mix until well combined, about 1 minute. Add the vanilla to the mix. Staying on low speed, alternate adding the flour mixture and the milk. Begin and end with the flour mixture in three additions, scraping the bowl between additions.

Transfer the dough, which will resemble very wet batter, to a bowl; cover and refrigerate at least overnight, and up to 1 week.

Preheat the oven to 350°F. Line a baking sheet with parchment paper. Put the confectioners’ sugar and the granulated sugar in separate bowls.

Use a 2-tablespoon cookie scoop or portion scoop and shape the cookies into a ball. Roll each ball into the granulated sugar first and then into the confectioners’ sugar, coating completely.

Place the cookies onto the prepared baking sheet 1/2 inch apart. Bake until puffed and cracked and just set around the edges, 14 to 16 minutes. The centers will still be soft and appear under-baked. Cool completely on the baking sheet. Serve right away or store in an airtight container for up to 4 days.

You will still find our hilltop hideaway at the end of the winding dirt road. Lighten your spirit as you step out of your world and into ours. Welcome to Pickity Place. Have a Pickity Day!

Wings Over the Ice Pilots chase the thrill of winter landings at Alton Bay’s frozen runway

BY KATE & EMILY HEIDT / PHOTOS BY ROB WRIGHT IMAGES

On a crisp winter afternoon in January, a little-known airport in New Hampshire hums with activity as ice crackles beneath the weight of skids and tailwheels. Over the course of the day, 164 planes land on the state-owned ice runway at a rough rate of one every four minutes for 10 hours. Located at Alton Bay Seaplane Base on the southeastern tip of Lake Winnipesaukee, the ice runway is the only FAA-registered ice runway in the lower 48 states, and is a hub for aviators and local residents turned flight fans alike.

Lake Winnipesaukee is no stranger to ice-related fanfare. It’s seen car and snowmobile ice races for over 100 years, with Alton Bay being a seaplane base since the ’40s, starting in the ’60s as an ice runway. The NHDOT officially recognized the runway in 1983 while the FAA gave it the certification of B18 in 1994.

It buzzed with aircraft activity for decades, but when it slowed down in the early 2000s, the town brought in 25-year Alton Bay resident, contractor and town selectman Paul LaRochelle to rev up the engines once

again. LaRochelle directed operations until he retired in 2021, when he passed it on to Jason Leavitt, Aeronautics UAS planner for NHDOT, who assumed the role of B18’s manager.

"Having Jason on board makes my job smoother, and the depth of aviation knowledge that he has is a huge asset to us," LaRochelle says. As Leavitt transitioned into the position, he asked Paul and his team to stay on to help — they agreed.

“He is a great advocate for the runway," Leavitt says. "The runway wouldn’t run without him, and our incredible team of seasonal volunteer and NHDOT employees who keep us going every year."

The nature of the ice runway attracts a variety of aircraft as distinctive as the runway, from primarily around the East Coast. From

a U.S. Army Chinook CH-47 helicopter, to Skydive New England’s DHC-6 Twin Otter, to a two-seat 1940s Taylorcraft single engine plane (oldest on record to ever land on the runway), to gliders, biplanes and helicopters — all have called the runway their own form of “home.”

It’s a beacon of adventure for those like Parker Montano, owner of Pine Tree Helicopters out of Sanford Airport.

“I flew two of my helicopters with two other private Maine helicopters in a ‘flight of four’ this year,” Montano recalls. “While B18 is just another runway on paper, it holds a mythical appeal among pilots. It’s more challenging for fixed wing aircraft to land, but it’s just as exciting for helicopters to experience. We all love a good challenge.”

The rewards for landing on the ice are

Flying Into Love

Instagram influencers Lanie Blakeberg and Drew Reggie blog about their flights together all over the country, offering tips and lessons for other pilots on their account, @flymetothefun. They waited three years to visit the B18 because of weather, and this year, they flew in their 1968 Cessna 150H from Atlanta in two days, making stops at five different classes of airports before landing at B18. They stayed about an hour, then flew to KPSM, Portsmouth International Airport at Pease. They spent three nights in Portsmouth enjoying this “beautiful destination” culminating in their engagement downtown.

A trip back to B18 before departing New Hampshire included a 2½-hour stay when they visited with other pilots and runway operators and had lunch at the Olde Bay Diner.

“It's so surreal,” Reggie said. “Landing in this valley on a runway carved out of the snow — it's so picturesque. Plus, thinking about the fact that there is water below you is crazy. It's a crazy experience — and one that we will never forget!”

The Alton Bay Winter Carnival takes place near the runway and has been a fixture in the town for decades, coming back on February 15, 2026, drawing in visitors with fun, like a crazy hat contest, ice-skating, a chowder-fest, ice sculpture walking tour, a beer and chili bar, ice cream, and sleigh, seaplane or helicopter rides.

paid out in memories for pilots, but they also tie in local community members, too. When pilots arrive, they can visit the bob house and pick up their “ice chip” (NHDOT poker chip) and certificate to celebrate and honor their skills used landing on the ice runway. There are also hats and other swag for spectators and pilots to purchase while they camp out in their lawn chairs to watch the activities, and the crew has the ice runway’s mascot “Chilly the Penguin” stuffed animals to pass out to young visitors. If pilots want to grab a post-flight bite, they can visit any of the four restaurants within walking distance, show their chip, and receive a discount on their meal. Many flight instructors use it as a fun opportunity

B18 Fun Facts:

• 733 landings in 2025, breaking the 2019 record of 643

• Rudy Schmitt flew his 1966 Cessna U206A Super Skywagon from San Antonio, Texas to B18 in two days, which is the farthest recorded travel distance

• The ice runway needs to be at least 2,600 feet long to operate

• In 2025, the runway was 2,800 feet by 100 feet, and 23 inches thick (to support plows more than planes), and needs to be at least 12 inches thick with no puddling

• The runway did not open in 2011, 2016, 2020, 2023, or 2024 due to lack of weather cooperation

• Ideal conditions for the runway’s operation include cold temperatures in early December, three to five straight days with low or no winds, and an entire week in early winter where ambient temperatures stay at or below 32°

• The longest season on record was 2014, when the runway was open for 47 days between Jan. 19 and March 29.

to bring their student pilots in for the experience and a sandwich or a burger.

LaRochelle points out that it’s the ice runway visitors who help to significantly boost the local economy during the long winters.

“The camaraderie between the townspeople and the pilots is so important,” he says. “The locals love to see the aircraft, and the pilots love the warm local welcome they receive. People love to tell us how they grew up flying up to the ice runway with grandparents or other family members, and how fond those memories are to them today. These are the types of relationships that are so valuable in the middle of winter. Everyone looks forward to the runway.” NH

Feeding the Hungry

As executive director of the New Hampshire Food Bank, Elsy Cipriani works to ensure the pantry is never bare

BY JILL ARMSTRONG / PHOTOGRAPHY BY ROBERT ORTIZ

Elsy Cipriani, the executive director of the New Hampshire Food Bank, has dedicated her life to ending poverty. From aiding farm workers in northern California fighting issues related to labor, health and education, to managing emergency shelters and combating homelessness in Boston, her work has impacted individuals from coast to coast.

And for many of those individuals, Cipriani noted, food insecurity has been a constant. That’s why, this past March, she jumped

at the opportunity to lead the charge at the NHFB, the state’s only food bank, serving hundreds of thousands of NH residents who are food insecure.

New Hampshire Magazine: Can you talk to me about the food bank operations from food acquisition to distribution?

Elsy Cipriani: A big part of our operations has to do with rescuing food. That’s one of the main goals of food banks: To make sure that we are able to rescue food that is still in really

good condition, and make that available to the partner agencies. We don’t do a lot of direct service.

Right now, we have more than 420 partner agencies that distribute food for us. Last year, we distributed 17 million pounds of food, but we only touched 1 million of that total. Sixteen million pounds were distributed by our partner agencies — food pantries, soup kitchens, emergency shelters, residential programs and after-school programs.

I’m mentioning this because a lot of the food that we distribute we never touch. We are talking about food that has an expiration date, so the faster we get the food out to the agencies, the better. Sixty percent of our agencies come here to pick up the food, and 40 percent we get to them. We try to get food to people as fast as we can, but very often this is a short-term solution. We can give people a bag of groceries, but we want to make sure that that individual and that family has something in the short-term and in the long-term. We work really hard doing SNAP (Supplemental Nutrition Assistance Program) outreach and application assistance. We have nutrition cooking classes, we have the summer meal programs that we run during the summer, and we do SNAP incentives.

NHM: Can you talk to me about the current state of food insecurity in New Hampshire? Who are the most affected, and where are you seeing the most need?

EC: I will define it as an uncertainty right now because it has been a chain of different events that happened, not just in New Hampshire, but in the U.S., particularly affecting low-income populations and farmers. One of the main programs that we run is NH Feeding NH, and it’s one of those programs that allows us to buy nutritious food from local farmers. The funding that we get through this program, we use it to buy produce, protein and dairy from local farmers, and that is food available to low-income communities across the state.

This is unique because there are not that many programs that allow us to, while supporting the local communities, provide nutritious food to the people that we serve. It’s a very popular program, but we got a significant cut in the beginning of this year. It was almost a million dollars for the next three years. That’s money that farmers and our partner agencies are not going to get.

We are trying to fill the gap, and locally, we have had some private foundations and individual donors that have called and said, “We heard about this. How can we help?” These changes that are coming from the federal government, we can see the direct impact in the local economy.

Additionally, we are preparing for all the changes that are coming with the SNAP program. SNAP is one of the main tools that we have to fight poverty. We are really worried because we know that the eligibility requirements that are changing are really going to affect the population that we serve.

The federal government, in terms of SNAP and Medicaid, are shifting some of these costs to the state. The state of New Hampshire already has a very limited budget, especially the Department of Health and Human Services, so we are asking them to take the bill for something that they are not going to be able to do.

NHM: Do you think that in the last few years, especially in a post-pandemic world, that you’ve seen more people suffering from food insecurity in the state?

EC: Because there were so many incentives that were provided to low-income communities during (COVID), we are seeing that it

is going up again. Food insecurity increased from last year to this year. For example, last year, one in every 10 individuals in New Hampshire was facing food insecurity. This year, one in every nine.

There is a caveat for that because we relied on data from Feeding America’s “Map the Meal Gap,” and even though I say “this year,” it’s based on two years ago. That means from 2022 to 2023 it increased, and we know that that’s going to continue increasing. From our direct service, if we compare the first half of 2024 to the first half of this year, we saw our distribution increase 12 percent already. So, we are seeing that the food that our partners need from us, the need, is getting bigger.

NHM: What misconceptions do people have about who experiences food insecurity?

EC: A lot of people face food insecurity. Food is a flexible expense, right? We must pay rent. We must pay our mortgage. We must pay our utilities. But you play around with food. You don’t tell your family, you don’t tell your children, just the quality of food that you may be getting is not as good as before. It’s really hard to put a face or to label who is food insecure in this country, because it can happen to anyone, and it’s really hard to fight it because people don’t like to disclose it.

NHM: I know we’re coming up on the holidays, so can you talk to me about anything special that you do or how the distribution efforts increase this time of year?

EC: We provide turkeys (and) hams for our partner agencies, but at the same time, we are trying to balance that. In the past, we put a lot of funding in that, and one of the things that we realized is that our partner agencies need more, so we are trying to customize, asking what they need. They want gift cards that they can give to the people that they serve.

I think that having a better connection and better communication with our partner agencies about what the needs are in their communities is probably better than just giving a turkey, because we assume that people eat turkey. But many of the agencies that we serve, they serve people like immigrants and people that may not have the means to celebrate Thanksgiving.

NHM: What aspect of this work do you find most rewarding?

EC: I think the collaboration. When I learned about this opportunity, this job, I was sold. But coming into this role and realizing how much we relied on collaboration — maybe because of the way that I grew up and being an immigrant, that you come to a country where you don’t know the language and you have to rely on other people, you have to get it right — I think that’s the part that I enjoy the most, is being able to be part of so many communities and have contact with so many community groups, food pantries, soup kitchens that have that partnership.

NHM: What can everyday New Hampshire residents do to support the New Hampshire Food Bank?

EC: Talk about food insecurity. I think that finding more information about who is doing it in their communities, because we are so well connected in every county, we know for sure that any individual, any family that goes out, they are going to be able to see who is doing it in their community and get involved. One of the things that most of the food pantries are struggling with is volunteers. People are aging in New Hampshire. They don’t have the capacity because their volunteers are retiring, and they need more volunteers. They need more support.

For more information about the New Hampshire Food Bank, visit nhfoodbank.org.

Pondering a Mystery at Gunstock

Gilford ski resort took grit — and ingenuity — to complete

BY MARSHALL HUDSON / PHOTOS COURTESY OF GUNSTOCK MOUNTAIN RESORT

I’m at Gunstock Mountain Resort in Gilford, riding the chairlift to the top of the mountain to read a soil profile test pit. Ski season hasn’t started yet, so I’m all alone on this four-seater chairlift and mostly alone on the mountaintop.

I’m up here to look at a hole in the ground, but instead find myself gazing down the mountain and out across Lake Winnipesaukee at all the islands colored in autumn glory. The view is outstanding and the soil profile interesting, but the steel towers holding up the cables my chair ride is suspended from have captured my attention.

There are ladders welded to the sides of these towers, presumably for maintenance and repairs at the top. Counting the number of ladder rungs, I’m able to guesstimate the tower is about 30 feet tall. Others are shorter or taller depending on where in the undulating terrain

they are positioned. Looking down beyond my dangling feet, it seems a lot farther to the ground than just 30 feet.

The snowless terrain beneath me is steep and rugged with jagged ledge and jumbled fractured boulders. There is no way a concrete truck drove up here to pour the concrete foundations that anchor the towers to the side of the mountain. Yet I’m looking at poured concrete foundations. How they did that is a mystery to me.

However it was done, the concrete then had to cure, and somehow the towers were dragged up the mountainside and stood up on these new foundations. Cables were strung across the top of the towers and threaded through pulleys. Trolleys that ride on the cables then had to be raised and installed. I’m wondering how any of this could be done on the slopes of this mountain.

Facilities Operations Director Patrick McGonagle was able to answer my questions and shared with me some old photos from archive files. I learned that Gunstock Mountain Resort, or “Belknap Mountain Recreation Area” as it was originally known, is a product of the Great Depression.

To address the rampant unemployment of the 1930s, President Franklin D. Roosevelt created the Works Progress Administration (WPA), which provided jobs for the unemployed, putting them to work building infrastructure and other public projects.

The Gunstock initiative started in 1935 when a group of local ski enthusiasts cut a network of cross-country ski trails in the Belknap Mountains. The group identified one of the slopes as the perfect spot for a ski jump, so they approached the Belknap County commissioners and applied for funding

from the Federal Emergency Relief Administration (FERA) for construction of their proposed ski jump. The parties estimated their project would put several hundred men to work and requested $1,000 “for the purposes of unemployment relief.” The application was approved.

It wasn’t long before the single ski jump idea snowballed into a much bigger project, and the FERA transitioned it to the WPA. The revised proposal included a new road from Gilford and Alton to the site, 5 miles of ski trails, a rope tow, 12 shelters with fireplaces, an observation tower, a 2,000-foot slalom course, a 20-acre parking lot, a spring house and water system, a comfort station and 8,500 feet of

It took nerve to install chair seats to cables in this 1960s operation.

access roads, including four bridges. All of the projects were approved, and a crew of 300 WPA men started work.

By fall of 1936, the project developers had also conceived the need for a lodge recreation building. Designed to have a mountain “rustic” look, it included a Swiss balcony on all four sides, exposed king trusses, wagonwheel chandeliers, knotty pine walls, a granite fireplace, diagonally laid maple flooring and a bank of French doors.

As the lodge was being constructed, the hurricane of 1938 blasted through the area, toppling large-diameter old-growth trees. Many of the downed trees were salvaged and provided beams and lumber for the building. Stone for the fireplaces, foundations and chimneys was quarried nearby. Rustic wood siding was milled from trees cut on site. Ironwork hardware was fashioned in a blacksmith shop, also on site.

By 1937, the average number of men working on the project was 70 “County men” and about 35 men from “the City.” Archive photos show an army of men in bib overalls and funny hats wielding shovels, pushing wheelbarrows and laying rock for the lodge.

To bring skiers up the mountain, a series of rope tows and chairlifts were constructed in the mid-1930s. Rope tows quickly caught on and continued to be popular even after the invention of other lifts. The tows were typically little more than a heavy rope on a guide that was propelled by a gasoline engine at the

base of the hill. By the early 1960s, the rope tows could no longer handle the demand and expansion was needed, so several new chairlift systems were installed.

Photos taken during this construction period show helicopters flying up the mountain with dangling buckets of concrete to be poured into the waiting forms. Other old photos show steel towers suspended at the end of a cable beneath a helicopter, being flown up the mountain. Men with a lot of nerve, but without safety harnesses, are balanced on top of the towers and hooking or unhooking the towers from the hovering helicopter above.

Many of the chairlifts installed in the 1960s have now been replaced with more modern and sophisticated models. In 1986, Gunstock launched an expansion program that included replacement of four older lifts. In 2003, the Panorama high-speed quad was constructed, which brings skiers to the top quickly and avoids long waiting lines at the bottom. In the summer, this lift brings people to the top for zipline tours, aerial treetop challenge courses, a mountain coaster and scenic rides for those just wanting to appreciate the spectacular views from the summit.

I’ve seen the hole in the ground I came up here for, so I’m now ready to ride the chairlift back to the parking lot. On the way down, I’ll appreciate not only the spectacular views but also the efforts of the men with nerves of steel, who constructed the chairlift using helicopters. Mystery solved. NH

of FACES NEW HAMPSHIRE 2025

New Hampshire’s entrepreneurs and leading professionals bring experience, expertise and heart to their jobs and run organizations with a personal touch.

Meet these standout individuals who represent their companies and their fields, making New Hampshire a great place to live and do business face to face.

noted.

The FACES of LOVE AND FLAVOR

CHANG THAI CAFE

Littleton restaurateur and entrepreneur Emshika Alberini continues to celebrate family stories, values and warmth passed down through generations. “Our family’s culinary journey is steeped in a legacy of traditions that continue to inspire our dishes at Chang Thai Cafe, enriched by the loving memory of my late sister, Ann,” Emshika says. “I have the privilege of capturing beautiful moments with my mom, who once cooked dinner for Thai Queen Sirikit during my dad’s 45 years of service to Thai King Bhumibol Adulyadej, Rama IX.” After immigrating to the U.S., she earned a master’s degree in organizational management and worked in the corporate world. Though her grandmother, mother and sister worked in restaurants, Emshika never thought she would be a chef. But, the passing of her sister propelled her to open Chang Thai Café in 2008, where she works with her mother. “If it takes you back to a time in your memory or brings you closer to your loved ones, your food has fulfilled its mission,” Emshika says. “I love what I do and how it honors my sister’s spirit. She gifted me wonderful opportunities I could never have planned for.” Since then, she has accumulated many accolades. Emshika was featured at the Taste of New England and on the Food Network, and she was recognized as a top business leader by multiple outlets, including the New Hampshire 200 and Cherry Bombe.

of FACES

The FACE of CONCIERGE MEDICAL AESTHETICS

ERICKA MCCARRON, RN ABOUT FACE MEDICAL AESTHETICS

Since its founding in 2011, About Face Medical Aesthetics has established itself as New Hampshire’s premier luxury medical aesthetic practice. Under the leadership of Ericka McCarron, RN and Owner, the practice has earned a reputation as a trusted leader in the field of medical aesthetics.

At About Face, providers take a proactive and holistic approach to aging— integrating longevity and wellness therapies that optimize overall health while remaining at the forefront of aesthetic technology and innovation. Their comprehensive suite of innovative treatments includes anti-aging skin renewal, hormone replacement therapy, facial rejuvenation, biostimulator treatments, athome medical skincare, fat reduction, body contouring, and hair restoration.

The highly trained clinicians and staff at About Face are dedicated to fostering meaningful, long-term relationships with their patients. The cornerstone values of About Face are rooted in consistently delivering an elevated, personalized aesthetic experience in a discreet and safe clinical environment.

In addition to her leadership at About Face, Ericka McCarron is a co-founding member of AMPNH (Aesthetic Medical Providers of New Hampshire) — a nonprofit organization comprised of multidisciplinary providers. Together, Ericka and her colleagues are committed to supporting fellow practitioners, educating the public, and collaborating with lawmakers to uphold the highest standards of care and patient safety across the state.

The FACE of HOSPITALITY

DAN DIONNE

DUPREY HOSPITALITY

Dan Dionne, Executive Food & Beverage Director for Duprey Hospitality, is transforming the culinary landscape of Concord, NH. Under owner Steve Duprey’s visionary leadership, Dionne has introduced Haley & Bear, a first-of-itskind restaurant and bar that blends elevated dining with heartfelt hospitality. His innovative direction continues with Arts Alley, a dynamic new complex featuring Rooftop Social, Concord’s sleek city-view bar and gathering space. Looking ahead, Dionne is working with the team on expanding the city’s dining scene even further with Duke’s, a Nashville-inspired bar set to open next summer. Through these ventures, Duprey Hospitality and Dan Dionne are not only redefining where Concord dines and drinks, but also shaping a new era of culinary and social experiences in the capital city.

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NEW HAMPSHIRE

The FACES of CLOSING DEALS

LAKE LIFE REALTY

COMPASS REAL ESTATE

Celebrating a decade of success, Lake Life Realty has firmly established itself as one of New Hampshire’s premier real estate teams, with more than $600 million in closed sales and over 830 transactions to date. Renowned for record-breaking waterfront sales across the Lakes Region, the team consistently achieves faster closings and higher list-to-sales ratios than local averages. Their approach blends high-level strategy with a refined, modern marketing platform—pairing stunning visual presentation with the latest digital innovations. Each property receives a fully customized plan designed to highlight its unique character and attract the right buyers, from local residents to global investors. This dedication to excellence has placed Lake Life Realty among the top-producing teams in the Lakes Region and in the state year after year. Known for their market expertise, attention to detail, and ability to deliver exceptional results, they continue to raise the bar for what a real estate experience can be in New Hampshire’s most coveted waterfront communities.

The FACES of TRUSTED LEGAL COUNSEL

At Devine, Millimet & Branch, P.A., we help New Hampshire businesses grow, adapt, and succeed. From launching a start-up to expanding operations, negotiating deals, or resolving disputes, our attorneys deliver clear, strategic guidance at every stage of your business journey. We offer comprehensive corporate and litigation services under one roof — formation, governance, employment, contracts, and complex commercial litigation. Our team understands that every decision impacts your bottom line, so we craft practical solutions that protect your interests and advance your goals. With decades of experience and deep local roots, Devine Millimet combines the strength of a full-service firm with the responsiveness of a trusted partner. Whether you’re building, growing, or defending your business, we’re here to help you stay protected, prepared, and positioned for success — from formation to fight.

The FACES of FIREARM SAFETY & EDUCATION

JAKE AND TERRYANN BOWEN

MANCHESTER FIRING LINE

For the ninth consecutive year, husband and wife team Jake and TerryAnn Bowen, have been named the Faces of Firearm Safety and Education by New Hampshire Magazine. Through their leadership at Manchester Firing Line, Premier Indoor Shooting Range, Training Facility and Gun Shop, they have built a respected center for empowerment, education and responsible ownership, where professionalism meets purpose. Veteran-owned and familyled, the Bowens have cultivated a range renowned for its culture of excellence, integrity and empowerment. From youth and beginner instruction to advanced tactical training, Manchester Firing Line sets the standard for safety and skill development in the firearm community. It is also the proud home of the Iron Rose Women’s Shooting Club — now a national movement — encouraging women leaders and new shooters alike to Go Where You Grow. Iron Rose is redefining what it means to educate and inspire, blending confidence, competence and community in every experience. Guided by a team of former law enforcement, military, NRA and USCCA-certified instructors, Manchester Firing Line delivers unmatched expertise in an environment defined by safety, respect and purpose. Here, education isn’t just offered, it’s elevated.

Renowned for his warm, friendly approach, Dr. Bryan Hoertdoerfer—affectionately known as Dr. H— leads Hoertdoerfer Dentistry with a genuine commitment to exceptional patient care. His philosophy is simple yet powerful: dentistry should be both advanced and personal. Every visit combines cutting-edge technology with a compassionate touch, ensuring comfort, trust, and lasting results. Dr. H is supported by a dedicated, highly skilled team who share his passion for helping patients look and feel their best. They take the time to truly get to know each person—young and old—so every experience feels comfortable, individualized, and even enjoyable. Whether it’s easing a child’s first dental visit or restoring confidence with a full smile makeover, the Hoertdoerfer Dentistry team makes every patient feel like family. Offering a full range of services, the practice blends artistry with innovation for beautiful, natural results.

Beyond dentistry, Dr. H is deeply involved in the community, supporting cancer-related causes and health initiatives through his work with the NHL, NHL Alumni, and the Boston Bruins. Experience the difference of expert care with a personal touch—visit bruinsdentist.com to learn more or schedule an appointment.

FACES

The FACES of EDUCATION LAW

MCLANE MIDDLETON

McLane Middleton’s Education Law Practice Group is recognized nationally for its deep understanding of the unique challenges faced by independent schools and institutions of higher education. Led by a team of experienced education law attorneys in Brian Garrett, Linda Johnson and Amanda Brahm, the firm advises independent institutions on all aspects of school operations, governance and compliance. From employment and student matters to risk management, contracts, and crisis response, McLane Middleton provides practical, forwardthinking guidance that helps schools maintain healthy communities and fulfill their missions. The firm’s longstanding commitment to serving independent schools reflects both its legal acumen and its appreciation for the vital role these institutions play in shaping the next generation. “Helping Schools Do the Right Thing, the Right Way.”

The FACE of ORAL SURGERY

DR. DANIEL CAMERON BRAASCH

BRAASCH ORAL SURGERY

Whether your mouth is being crowded by wisdom teeth or you have damaged teeth that need removal, you can expect Dr. Daniel Braasch, DMD, to provide excellent care while soothing any concerns you might feel about undergoing dental surgery. Dr. Braasch has been practicing oral maxillofacial surgery in southern New Hampshire since 2013 and launched his own practice in 2023.

His dedication to the highest-quality oral surgery care provides patients with personalized care in a comfortable environment. He specializes in third molar extraction, dental implant placement and complex bone grafting, as well as office-based anesthesia.

Dr. Braasch completed a master’s degree in biology at the College of William & Mary and then earned a Doctorate of Dental Medicine degree from Boston University in 2009, where he was valedictorian and class president. His passion for education led him to complete a four-year residency training program in oral and maxillofacial surgery at Virginia Commonwealth University in Richmond, Virginia.

The FACE of DENTAL IMPLANT EXPERTISE

NEW HAMPSHIRE ORAL & MAXILLOFACIAL SURGERY

As the leading experts in dental implants and wisdom teeth in New Hampshire and Massachusetts, doctors Moavenian, Reich, Schonfield, Bean, Ahson, Kim, Daniels, Frykenberg and Ajiboye are committed to providing safe and compassionate care to our patients. Dr. Nader Moavenian is a full scope oral and maxillofacial surgeon with expertise ranging from dental implants to corrective jaw surgery, facial injuries, wisdom teeth removal, and pediatric and adolescent oral surgery. He is one of the leading experts in the field of dental implants and has a special interest in management of wisdom teeth and general anesthesia. Our early adoption of 3D digital imaging and computer-aided planning software allows us to reduce the number of appointments and treatment time needed for dental implants. The doctors of NHOMS are Diplomates of the American Board of Oral and Maxillofacial Surgery, and on staff at hospitals in Nashua, Manchester, Exeter and Beverly, Massachusetts.

The FACES of WATER TREATMENT

SECONDWIND WATER SYSTEMS, INC.

For over 30 years, Secondwind Water Systems has been New Hampshire’s trusted leader in water treatment. With the most WQA-certified water specialists in the country under one roof, their team brings unmatched expertise to solving even the most complex residential, commercial, and public water challenges. Based in Manchester, they specialize in treating PFAS, arsenic, radon, bacteria, and more—delivering customized solutions backed by advanced training, technical expertise, and genuine local care. Known for integrity, education, and 5-star service, Secondwind builds lasting customer relationships rooted in trust and results. Better Water Starts Here.

The FACES of MERGERS & ACQUISITIONS

SHEEHAN PHINNEY

The Business Transactions Team at Sheehan Phinney brings deep experience in structuring deals, negotiating terms, drafting documents, and closing transactions for businesses of all sizes and across a wide range of industries. Whether it’s a debt financing or equity fundraising, a business sale or other transition, or another transaction, our team has the insight and experience to ensure you are well informed and guided throughout the entire process. We are ready to leverage our expertise to ensure you are well-represented at every step, from advising you on issues in preparation for a transaction, through the letter of intent, to closing the deal.

The FACE of GASTROENTEROLOGY

The Foundation Medical Partners Gastroenterology team at Southern New Hampshire Health, a nonprofit health system, provides expert, patient-centered care for individuals with digestive and liver conditions, combining advanced technology with a compassionate approach. Dr. Michelle Le, DO, is a board-certified gastroenterologist with specialized training in advanced therapeutic endoscopy. She performs complex procedures such as ERCP (endoscopic retrograde cholangiopancreatography) and EUS (endoscopic ultrasound), offering patients minimally invasive options that enhance comfort and speed recovery. Known for her skill, empathy, and attentiveness, Dr. Le takes the time to listen, understand, and develop individualized treatment plans that attract patients from across the region. Working closely with oncology and surgical colleagues, she ensures timely diagnoses and seamless coordination of care for those facing serious digestive diseases. Motivated by her own family’s experience, Dr. Le is dedicated to helping patients find answers, relief, and renewed quality of life through expert, compassionate care.

The FACE of MULTIPLE SCLEROSIS CARE

ANN C. CABOT, DO ELLIOT NEUROLOGICAL SPECIALTIES, ELLIOT HEALTH SYSTEM

As one of the only fellowship trained Multiple Sclerosis (MS) specialists in NH, Dr. Ann C. Cabot leads comprehensive MS care with the team at Elliot Neurological Specialties. For patients living with MS, that can mean navigating unpredictable symptoms, emotional challenges, and varied treatment needs. With more than 20 years of experience in neurology, Dr. Cabot understands the complex, lifelong journey for MS patients, and the importance of personalized care for the whole patient to address their mechanical, cognitive, and social needs. Patients with MS benefit from a coordinated, multidisciplinary approach which includes neurologic evaluations, advanced diagnostics, disease-modifying therapies, rehabilitation, nutrition counseling, behavioral health support, and social services navigation. Dr. Cabot and her team tailor treatment to help patients maintain their independence and quality of life.

“As a provider, my goal is to meet each patient where they are,” says Dr. Cabot. “We focus not only on slowing disease progression, but also on supporting patients in living fully, with strength, resilience, and hope.”

At Elliot Neurological Specialties, patients find treatment as well as a partner in living well with MS.

The FACES of TITLE PROFESSIONALS

SUMMIT TITLE

Summit Title continues its 16th year delivering exceptional customer service, competitive pricing, quality residential and commercial title, escrow and real estate closing services in NH, MA, and Southern ME. We have the same trusted team, same leadership and same high standards. Managing Director, Cheryl Megan, establishes the operational cadence, implements strategic vision, vets leading-edge technology to improve processes and manages the day-to-day operations. Our Operations team focuses on individualized service experiences for business partners, buyers and sellers. Shannon Kennedy, VP of Sales, drives strategic growth tactics and supports the Business Development division as it expands its dominance in the region. The team cultivates strong business partnerships while delivering efficient and smooth closings. HR and Accounting Manager, Sarah Kerr, heads human resources, accounting and payroll. She leads employee relations, management guidance and oversight ensuring alignment with business objectives. With a reputation for integrity, quality, timeliness and flexibility, we are proud to be “Your Closing Resource.”

Taylor Community, a non-profit organization, has been caring for seniors in the Lakes Region for 117 years. What started as a small care home has evolved into the premier life plan community in New Hampshire, offering independent living, assisted living, memory care and nursing. Even as Taylor has grown into one of the largest charitable organizations in the state, they have remained steadfast in their mission — to provide extraordinary care and service to seniors in the Lakes Region. From resident life to dining, wellness to facilities, social services to clinical — across all departments, the Taylor Community team excels every day in providing a community in which residents will thrive. It is the people who live and work at Taylor that make it truly exceptional. There is no better place to live, work, play and retire than at Taylor Community in New Hampshire’s Lakes Region.

PHOTO BY JOE

The FACES of ORTHODONTICS

DR. WILLIAM MEHAN & DR. PAUL JOHNSON III MEHAN AND JOHNSON ORTHODONTIC

The office of Mehan and Johnson Orthodontics has been serving the Greater Manchester community since 1977. Dr. Paul Johnson III joined Dr. Mehan in practice in April 2013, bringing with him a drive for excellence, beautiful smiles and happy patients.

Known for his affable, down-to-earth southern nature and gentle care, Dr. Johnson’s “greatest pride is becoming part of a great family in and out of the office by serving wonderful patients, friends and colleagues in the Greater Manchester community.” He has built a reputation for kind, gentle care, and taking his time to obtain optimal treatment outcomes and beautiful smiles that his patients deserve.

Dr. Johnson has served as president of the Greater Manchester Dental Society and president of the New Hampshire Association of Orthodontists. Initial consultations are always complimentary, and Dr. Johnson will give patients the opportunity to meet the team, learn more about orthodontics, receive a complete initial exam, and find out which treatment options will best meet your needs.

Proud crafters of quality leather goods

Each of our pieces is thoughtfully designed and artisan-made to elevate your everyday experiences while ensuring durability and style.

Made to Last a Lifetime

Osgoode Marley was founded in North Hampton, New Hampshire with the belief that fine leather goods should be crafted with quality materials and integrity. In 1998, we introduced our first line of wallets on this tenet. We remain dedicated to creating classic yet contemporary pieces that stand the test of time.

We practice a philosophy of “mindful style, minimal waste,” by expertly sourcing genuine leather from Buenos Aires, Argentina

and working diligently to create the most yield from a single hide. Our artisans craft each item in a small production setting with vigilant inspections at all production stages.

Though our products are sold all over the world, North Hampton is our home. Our team remains small and close-knit, which allows us to provide a flawless shopping experience by personally handling orders and customer requests.

“Bringing the best of New England to life has special meaning as the nation’s 250th birthday approaches. Join us this season as we celebrate what makes our region— America’s birthplace —truly special.”

—Brook Holmberg Publisher, Yankee

EPISODE HIGHLIGHTS INCLUDE:

Thrilling Revolutionary War reenactments in Lexington and Concord, Massachusetts

Horseback riding through Vermont’s fall foliage

Cooking with James Beard Award–winning Mashpee Wampanoag chef Sherry Pocknett

Setting sail in Maine’s Great Schooner Race

Autumn adventures at New Hampshire’s historic Omni Mount Washington Hotel

Foraging with Connecticut vegan chef and cookbook author Chrissy Tracey

Biking along the beautiful New Hampshire seacoast

The art of the New England clambake at Castle Hill Inn in Newport, Rhode Island

Learn more about our show and check local listings at WEEKENDSWITHYANKEE.COM

winter The Art of

Xanthi wears a one-of-a-kind tapestry Barnstormer jacket designed locally by House of Marrow ($550) over the undeniable icon strapless bias cut maxi dress by Dress Forum ($79) from Moe Momentum Clothing, layered with a vintage beaded vest by Imports ($12) from Urban Exchange. Two gorgeous scarves are layered, one gold and black brocade scarf from Synergy ($18) with a printed cotton neck scarf ($12), and tied with a metal pendant necklace ($120), both from Joseph’s Closet.

Timeless looks inspired by the season’s palette at Aldworth Manor

Rasin off-the-shoulder ruched midi dress by Dress Forum ($79) is layered under the rudi cardi by Heartloom ($98), and paired with the butapana 100% cotton scarf ($58), and Ink + Alloy handmade Sadie beaded headband ($32), all from Alice Blue. Xanthi's soft, oversized chunkyknit Aztec shawl cardigan is by Weekend ($95) from Underneath It All. Beaded fringe earrings ($16) are from Synergy and braided leather belt ($22) is from Moe Momentum Clothing. Houndstooth and leather boots by Cole Hann ($89) and long strap shoulder purse by Eric Javits ($89) both from Urban Exchange.

Amid the sprawling meadows of southern New Hampshire sits Aldworth Manor, a historic estate in Harrisville laced with Old-World charm and the elegance of an Italian villa nestled in the countryside — a perfect setting to showcase local fashion inspired by the changing seasons.

STYLING, SCOUTING & FASHION DIRECTION BY CHLOE BARCELOU

PHOTOGRAPHY BY JENN BAKOS / HAIR & MAKEUP BY JULIA BROCARD

MODELED BY XANTHI RUSSELL, MISS NEW HAMPSHIRE 2025

Vintage hand-knit speckled brown and gold sweater with shawl lapel ($24), paired with faux snakeskin mini skirt with matching belt by Zara ($29), knee-high faux snakeskin boots by Calvin Klein ($49), and glass pendant flame necklace ($5) all from Urban Exchange. Handmade chunky shell necklace ($121) and wooden chain necklace from Ukraine ($26) both from Joseph’s Coat. Ink + Alloy dark gold beaded hoop earrings ($38) from Alice Blue Boutique finish out the look.

Crimson paisley patterned midi

Tawny Port recycled material skirt by Part Two ($128) paired with Grade & Gather maroon knit sleeveless vest ($68) and black and gold necklace by Ink & Alloy ($38) from Alice Blue Boutique are layered over a ribbed white turtleneck by White House Black Market ($16) and leather slip-on loafers with orange suede detail by Burberry ($259) from Urban Exchange. Houndstooth golf hat by Central Park West ($49) from Moe Momentum Clothing and Most Wanted black stretch belt ($38). Sparkly black tweed jacket by Grace Chuang ($168) from Miranda’s on Main. Handmade red lace necklace with gold beads ($60) from Joseph’s Coat.

Caramel wide-leg trouser by Aster the Label ($128) from Moe Momentum Clothing, paired with ruffled lace blouse by POL ($60) under the caramel jacquard cardigan with swans ($56) from Synergy, and vintage French brocade vest designed and handmade by Sarah Noel ($165) with Bordeaux triangle wool neck scarf by Etta World ($38) from Alice Blue Boutique. Brown velvet shoulder purse with chain by Jennu ($50) and brown embroidered belt ($15) both from Underneath It All. Maroon twill jacket by Marc Jacobs ($49). Plaid hat ($38) from Alice Blue Boutique.

Raisonnel side-slit satin dress in slate ($79) and oversized silver foil basket bag ($59) from Moe Momentum Clothing, layered underneath the forest garden vest ($225) by local designers House of Marrow, with cropped wrap coat in Thyme by Bryn Walker at Alice Blue Boutique. Handcrafted natural fiber Maggie poncho by Tey Art ($295) with wooden and metal pendant necklace complete with handwritten note inside ($95), layered with handmade metal pendant necklace ($500) and grey patterned and woven bucket bag ($250) all from Joseph’s Coat. Tree of Life pendent necklace by Tat2Design ($258) from Alice Blue Boutique. L’Artiste dainty lady boots in blue ($169) from Synergy.

Glamorous black sequin gown by Faviana ($484), with black faux-fur cover-up by Joseph Ribkoff ($255) and black beaded choker collar, stylist's own. Opposite page: black sequin gown paired with a sparkly tweed jacket by Boston Proper ($39) from Urban Exchange and L'Artiste black branchout boots ($169) from Synergy.

Find it. Buy it. Wear it.

A special thanks to Aldworth Manor for the location of all the photos in this story, along with the shops that provided clothing and accessories that made our winter fashion feature happen. Participating retailers are all located in Keene or Peterborough.

• Alice Blue Boutique, Facebook

• Joseph's Coat, jocoat.com

• Underneath It All, Facebook

• Miranda's On Main, mirandasonmain.com

• Synergy, synergysportswear.com

• Urban Exchange, urbanexchangekeene.com

• Moe Momentum Clothing, moemomentumclothing.com

• Ted's Shoe & Sport, tedsports.com

What makes a general store more than a place to buy pantry items and run into the neighbor down the street? It’s a family-centric quality; it’s an “everyone is welcome here, browse-at-will” vibe; it offers feelings of warm nostalgia while placing a strong emphasis on serving the local community.

We feature eight stores on the following pages that celebrate that feeling of community and nostalgia in just the right amounts.

BY THE EDITORS OF NEW HAMPSHIRE MAGAZINE

Harrisville General Store - HARRISVILLE

The Harrisville General Store, established in 1838, satisfies all the qualities of a local institution. Opening more than 30 years before Harrisville officially formed, it’s intrinsically woven into the fabric of the town. The general store is part of the town’s historic district, and has been owned by Historic Harrisville since 2008.

“It started as a true general store, serving the inhabitants of this small village, which were mostly workers at the textile mill across the street,” manager Laura Carden says.

Residents have maintained and preserved much of the town’s original patchwork, including the textile, grist and saw mills that originally fed this remote locale. With its restored brick buildings and village center, Harrisville possesses that classic New England feel.

As a result, tourists treasure Harrisville because it resembles the “quintessential” New Hampshire town, inside and out. The town still holds its Old Home Days. Farmers mix with people on laptops and cell phones. It’s also a big employer in the town, Carden says. Of its 15 employees, 13 live in Harrisville.

Carden’s shop stays open year-round, seven days a week, and as a general store, they try to stock as much as possible.

“We have a curated selection of the basics and popular specialty items,” says Carden, who prioritizes local vendors, ensuring the food sold here is as fresh as possible.

“Our eggs are always local. Our bread is delivered several days a week from our two favorite local bakeries. In season, our produce is local. Our meat is local. We offer local crafts, soap, candles, maple syrup. Whatever is available locally, we get it,” she says.

Hungry travelers are also welcome: Customers can belly up to the short order counter, where breakfast and lunch are doled out daily.

Their prepared foods are a big part of the business.

“We make cider doughnuts and pastry every morning, as well as breakfast sandwiches and burritos made to order or grab and go. For lunch, we make our own soups, sandwiches, pizza, burgers, deli salads and desserts. We also feature one entree a day,” Carden says.

In-house beer and wine are also available. Customers can get authentic espresso;

during winter, they serve mulled cider.

In the past, the store was family-owned, with mothers, fathers and children living upstairs; today, the upper floors are apartments owned by Historic Harrisville Inc., a nonprofit.

Carden says when the store’s previous owner was unable to make the business sustainable and closed, Historic Harrisville stepped in.

“Historic Harrisville decided that the store was such a vital part of the community, and therefore vital to its mission as an organization, that it decided to take a stab at running the store itself. They hired me and my mother, M'lue Zahner, to reopen the store and manage it.”

With a 2020 Census population just shy of 1,000, Carden says it’s not always easy to run a general store here.

“In summer we're very busy, but in the winter, it is very, very quiet. It's hard to survive the slow wintertime. It's very difficult for businesses like these to make a profit. It manages to be sustainable now only with the help of fundraising campaigns by Historic Harrisville Inc.,” Carden says.

The general store pays taxes that support the town’s schools, library and other needs, and is part of a registered charity. A large majority of money spent at the store stays in Harrisville.

When the pandemic struck and retail locations shuttered, Harrisville General Store stepped up its efforts to be a trusted resource for residents and visitors, as well as a refuge.

The spring, 2020 edition of Harrisville’s “Common Threads” newsletter noted that the general store stayed open, and included a list of its available goods — including toilet paper — and provided pickup and delivery service.

Above all, community members often gather here to do more than just check items off their laundry list.

“It is a very vibrant and regular meeting place. We also host a few dinners a year, plus book readings by local authors, miniconcerts and monthly shows by local artists. We strive to serve the needs of our community and visitors,” Carden says.

29 Church St., Harrisville, historicharrisville.org/ general-store

Ira Miller’s General Store - MILTON MILLS

Like the late Ira Miller, Amy Darling knows the power of community, especially in New Hampshire. After moving to Scotland with her husband, Roy, and having their first baby, the couple looked back across the pond to New Hampshire, where Amy was born and raised, to continue growing their family.

They settled in Milton Mills in 2000, and by 2007, their now four girls walked hand in hand to Ira Miller’s General Store for their penny candy every Friday, while Amy and Roy watched from their front stoop. The owner closed the store that same year, but it wasn’t until years later that the Darlings had the thought of resurrecting their town’s landmark.

“Ira Miller was heavily involved in Milton Mills in the back half of his life and opened the general store in 1880. It was a very successful business and continued to be a crucial part of the town over the years, even as it changed many hands, so it wasn’t a surprise that after a few years without it, we started to feel the weight of the hole that it left behind,” Amy says. “Roy is a contractor by trade and specializes in old buildings, so we knew it just made sense for us to carry the torch next.”

The Darlings purchased the store in 2018, and 19 months of restoration later — including repurposing the original wood throughout the store — Ira Miller’s General Store reopened.

Stepping into the store now is like walking into a cozy time capsule — one where you would find George Bailey at the lunch counter snacking on a malt with Mr. Gower. “We wanted to keep the original character and charm alive,” Amy says. “You can see it in the products that we stock, the food we make and the warm environment we create.”

The shop carries everything from last-minute grocery necessities to apothecary items to locally made toys and artwork (ask about their sticker collection). They also encourage bringing your own containers for pantry items like flour or sugar, and mason jars or growlers for things like kombucha, coffee or local maple syrup.

While the shopping options are enough to make you want to blissfully hang around for a few hours, it’s also the food that turns drop-by visitors into well-known regulars.

“The Kevin Bacon sandwich is a classic, and people always come back for our breakfast sandwiches,” Amy says. “All of our food is delicious and made with so much love and intention, which is why it takes us longer to prepare it. It’s worth the wait if you happen to arrive during a busy spell — take time to relax on the porch or visit the butterfly installation and our ‘Millie Mae Miller’ persona out front.”

There is something that will satisfy any appetite and dietary restriction, from “after-

noonies” like biscotti and Scottish shortbread to wraps, sandwiches, salads, a menu for littles and even a dairy bar complete with root beer floats, frappes and brownie sundaes. Their café is full of options for coffee, wine, beer and tea lovers alike.

Dogs are even welcome and have their own “dogaccino” menu item to indulge in, too. Before you leave, grab a quarter and put it through the gum ball machine (a kid favorite) — if a black gum ball pops out, you win an ice cream cone.

The store is open year-round, but like many businesses, the “hunker down” winter season tends to be a bit slower for the store, but not too slow to still have a little fun.

“We’re hoping to bring back our ‘chef nights’ this season where we bring in a chef and make the store like a restaurant,” Amy says. “We also want to do live music nights. We always have some tricks up our sleeve for anyone who comes through our doors.”

Ira Miller’s General Store may be off the beaten path, but for the Darlings, it’s still its own small-town lighthouse, a beacon of home guiding visitors to comfort and connection from two streets down to two states over. “It’s our greatest joy to bring back the heartbeat of community,” Amy says. “We can’t wait to welcome you in.”

48 Main St., Milton Mills, iramillers.com

Calef’s Country Store - BARRINGTON

Since 1869, Calef’s Country Store has been vital to the Barrington community. In the 160 years since its opening, Calef’s has undergone many changes, but the commitment to their local community has always remained the same.

“It’s gone through many, many iterations in what it’s sold over the years,” said Calef’s co-owner Greg Bolton. “It’s really been the center of Barrington that whole time. We used to sell tires, cars, hardware, local produce and stuff out of a Sears catalog. At one point, the town’s post office was there, and the town Grange Hall was in the space above us. It’s really played a pivotal role in the town of Barrington for 160 years.”

For five generations, the Calef family owned and operated the store, beginning with its founder, Mary Chelsey Calef, who opened the store in the front rooms of her Barrington home. One of the first femaleowned businesses in the Granite State, Calef’s was purchased by Bolton and his fellow co-owner Len Angelo in 2012, making them the second nonfamily owners and operators of the store.

“The history and nostalgia really appealed to us,” Bolton said. “The continuity of a business (like Calef’s) really only exists in New England.”

Watching that legacy grow and continue firsthand has been incredible for Bolton to witness. His greatest joy is when he sees customers who grew up visiting the store bring their children and their grandchildren in, or when visitors who haven’t been home to New Hampshire for years stop in and are hit with a sense of nostalgia, because the store looks the same as it did when they left.

“The types of stories we get almost daily from customers are really heartwarming,” Bolton said. “We’ve been able to maintain a piece of history for (customers) that when they walk in the door, they feel young again because it's a familiar place. It looks the same, smells the same, feels the same. That makes me feel good when that happens.”

Bolton attributes Calef’s generational vibrancy to its location at the intersection of 125 and Route 4.

“A lot of small towns like Barrington have seen a bypass built around them,” Bolton

said. “The town center sort of dies — we’ve been fortunate enough that both of these roads are still heavily traveled.”

Bolton believes that another reason is because Calef’s is very much a time capsule for the town. He frequently has customers ask him where different antiques that are on display in the store came from, or customers will bring in antiques from their family’s homes.

“There are a couple of renderings of the store that people have brought in,” Bolton said. “One is a stained-glass model of the store that somebody built and gave us just because they thought it was such a cool place.”

“The local community sustains what we do,” Bolton said. “That’s the true essence of a New England country general store — it’s vibrant for the locals.”

Customers flock to Calef’s around the holiday season for their famous smoked hams, but Bolton says that some products that he sees customers come back for again and again are their cheddar cheese and gingersnap cookies. The cheddar is an absolute can’t miss item.

“We sell thousands and thousands of pounds of (cheese) a year,” Bolton said. “It’s kind of crazy how much we sell.”

Along with cheese, Calef’s also offers an extensive selection of baked goods, pickles in a barrel, molasses and local honey (that are jarred in-house) and true by-the-piece penny candy.

“Most stores have gone to the by-thepound method, but by-the-piece is, I think, more genuine,” Bolton said. “It’s more work for our cashiers because they have to count it and add it up, but it’s a cool, nostalgic thing.”

For first-time visitors and frequent flyers, Bolton recommends not rushing your way through the store.

“Don’t be in a hurry, because there’s a lot to see,” he said. “Take your time, walk around, ask questions and poke around — you’re going to find some really fun stuff.”

The majority of items sold at Calef’s are locally sourced — if they can avoid it, they won’t source items for the store from outside New England.

“We’re a good place for small local entrepreneurs to bring their (items) in to sell, and consequently it’s a good place for customers to find unique cottage industry (things),” Bolton said.

606 Franklin Pierce Hwy, Barrington, calefs.com BY

ELISA GONZALES

The face that adorns the sign above Zeb’s General Store in North Conway is rugged, worn and distinctly Yankee.

“Zeb” was also a real person. Zebulon Northrup Tilton has been called “the most unforgettable character that ever lived on Martha’s Vineyard.” Born in 1867, Tilton captained the coastal schooner Alice S. Wentworth from the 1900s until 1943, delivering goods like lumber, ice, oysters and coal up and down the New England coast, at a time when schooners were falling prey to more efficient means of moving merchandise.

Tilton was regarded as a titan in the seafaring world. Tales of his strength were spun into legends. One goes that he helped members of the Coast Guard lift an anchor; Tilton allegedly did it all by himself. Another

claims he defeated a Harvard boxing team.

Tilton’s presence sure does add to the shop’s seafaring charm. Anyone curious about how Zeb’s General Store got its name can simply look up. A panel of wood from the ship, known as a quarter board, sits above the merchandise and features the name “Alice S. Wentworth.”

Zeb’s general manager and buyer Ray Boutin agrees that Tilton’s likeness on their store sign is “pretty unmistakable. He was certainly quite the character,” he adds.

According to Boutin in a handout, Zeb’s General Store opened in July, 1991, by co-founder David Peterson, who saw a need to bring locally made New England products to shoppers and residents in the Mount Washington Valley. Peterson was also an

antique collector, and Zeb’s combines its retail operations with that focus on nostalgia, creating an interior that resembles the quintessential old-timey general store.

In keeping with that nostalgic theme, Boutin says they’re always finding antique items to grace the store. The latest find is a 1914 Ford Model T touring car that sits outside and is proudly maintained by employees.

“The teenagers, they have a lot of fun with the old cars, taking care of them and polishing the brass and making sure they look in top shape out there,” Boutin says.

Tilton’s love of his job on the sea can also be seen in Zeb’s employees. Boutin, who began by stocking shelves here, says many of their 65 employees are part-timers in high school.

“It's very common for us to hire somebody in eighth grade and have them work through their entire high school career, and come back after going to college when they have time,” Boutin says.

They “have always been just a huge part of what we do here — (they’re a) tremendous amount of fun to work with,” he adds.

Boutin, who grew up in West Ossipee, says employees’ dedication proves that Zeb’s is a great place to work and be.

“Great culture, wonderful people — the whole idea behind the store is fantastic,” Boutin says.

Today, says Boutin, the shop boasts 6,000 square feet on two floors. On busy days, there’s a line to get in, “just to keep us at the legal capacity,” Boutin says.

Its 70-foot-long penny candy counter is about half the length of the Ha’ penny Bridge in Dublin, Ireland. True, penny candy is big business at Zeb’s, which employs a dedicated nostalgia candy buyer who searches Tik Tok for the latest trends.

With more than 5,000 inventory items and more than 500 vendors, Boutin loves to see how small New Hampshire companies start with counter space at stores like Zeb’s and then explode into larger markets. Port City Pretzels, Stonewall Kitchen and Stillwell’s Ice Cream are just a few that come to Boutin’s mind.

Zeb’s cares about the community and its customers so much that in 2007, they created Zeb’s Charitable Fund, which brought in about $18,500 this year for various community services.

“(Co-owner) Peter Edwards passed away just shy of a year ago," Boutin says. "We're both owners who have always been very heavily involved with the community, and wanting to give back to the community we all live and work in and love."

2675 White Mountain Hwy., North Conway. zebs.com

Newfields General Store - NEWFIELDS

From legendary scones to local gifts and to the hands that prepare and curate them, family is baked into everything at the Newfields Country Store.

Owner Kam Jamison knows about the joy and connection that the store holds through personal experience — she worked at the store for two years before buying it and taking up ownership almost 10 years ago.

“Newfields Country Store opened in 1884 and stayed in the same family until it was sold in the 1980s,” Jamison says. “There were five country stores in Newfields when it first opened, but it was the only one that stood the test of time. Once you come in, you don’t want to leave.”

The store was first run as a little country store complete with bikes, screwdrivers, hammers and other more miscellaneous things, but it now leans into the true “country store” aspect of homemade food and locally sourced items.

“We make all of our food on site and in our bakery out back,” Jamison says. “We do everything from homemade bread to muffins, soup and sandwiches.”

Fan-favorite menu items include the chicken bacon ranch club, homemade

chicken salad and the gobbler with warm turkey, homemade stuffing, mayo and house-made cranberry sauce. They even have plenty of options for those who are vegetarian or gluten-free. Enjoy your food on the go or sit at one of the few in-store tables and shop from local syrup, pickles, jams or candles while you wait.

Jamison recommends also grabbing a maple cream or ginger ale Squamscot Old Fashioned Beverage from the cooler that was made just steps down the road at Squamscot’s factory (that’s older than the store!).

Local teachers, construction workers, regulars, neighbors and far-off travelers frequent the store year-round, but it’s the holiday season that draws many in for their famous holiday pies during Thanksgiving or Christmas.

“We love decking the store out in its Christmas best every year — who can’t resist cozy food amidst the twinkly lights and garland, especially our pies,” Jamison says. “We do homemade apple, pecan, pumpkin, mixed berry and everyone’s favorite, chocolate cream. We also add in a few surprises every year, like a key lime tart or cherry

crumb. Pre-order them because they go fast!” Making goods like these with her hands naturally slows Jamison down, a pace that she and everyone craves in this urgent world.

“We could all stand to get our hands dirty a little more, and by doing that, you naturally have more space to connect with those around you,” she says. “That’s why country stores like ours are so important to our communities — they invite you to step into simpler times where you can share faceto-face stories over a comfort meal, and fill up your stomach and your heart before going back out and doing the same for others.”

The store is like a revolving door of homegrown love that comes back through everyone who steps in, including those who grew up with it as a staple in their day-to-day lives. “I have staffers who started working here when they were 12 or 13 and now, they’re graduating from college,” Jamison says. “They feel like it’s ‘their’ store and talk about it in the terms of ‘we’ or ‘ours.’ We really are a family here, and anyone who comes by is part of it too.”

66 Main St., Newfields, Facebook

The Robie Store - HOOKSETT

It took the new operators of Hooksett’s general store just a couple of years to be named the “2025 Business Leader of the Year” by the local chamber of commerce. But Tim Robie and his family can trace their roots back to the store’s original owners, who founded the business in 1887.

While the sign outside still says Geo. A. Robie & Son., these days the business operates as The Robie Store, a restaurant and gift shop that serves as an outlet for the family’s farm.

“There are a lot of restaurants that advertise farm to table. But not too many of them can say that they are the actual farmers,” Tim Robie says.

Since 2000, the landmark building that sits by the railroad tracks and the Merrimack River has been overseen by the Robie’s Country Store Historic Preservation Co.

Following the retirement of the last Hooksett Robies to operate the store in 1997, the nonprofit purchased the property and has leased it to various operators.

Tim Robie’s family shares common ancestry with the store’s original owners that dates back to the late 17th century. They’re cousins from different branches of the family tree that began with Ichabod Robie.

Tim Robie’s father, Lee, used to visit Robie’s while making stops for the farm’s retail and wholesale business and inquired about it when he discovered the store was vacant. The family has leased the Riverside Street property since August 2023.

The Robie Store sells a variety of specialty foods made in New Hampshire and New England, including local craft beer. Its specialty is all things Robie: meats, cheeses and raw milk produced at the family’s farm 80 miles away in Piermont, NH, which has been worked by seven generations of Robies.

Robie farm-fresh ingredients feature prominently in the menu for the restaurant, which serves breakfast and lunch.

“I don't know too many places where you can get a bacon cheeseburger, then buy the ground beef, buy the bacon, buy the cheese — buy the stuff that was just used to make that burger,” says Robie, standing in a walkway toward the back of the store.

Nearby, refrigerator and freezer cases display meats and dairy products. Employee Paul Manning, the store’s resident culinary

expert, works in the kitchen, readying pastrami for smoking outside, where he also raises herbs.

“We're kind of a 50/50 split between serving burgers and sandwiches and our retail,” Robie says. “We also do bulk meats and custom meat orders. If somebody comes to me and wants something special, I can get it for them.”

Customers can get bulk discounts by buying a quarter pig or half a steer. The farm raises chickens for both eggs and meat.

During our visit, a mom with two young children grabs a gallon of raw milk from a display case marked 50 percent off. Robie assures her the milk will be fine even a few days past its marked sale date.

“We want to be a store where people will come and get food for their family,” he says.

Robie also wants the store to continue to be a magnet for presidential candidates. A

framed display in the back of the restaurant features dozens of campaign buttons that celebrates the store’s long history as a firstin-the-nation primary destination. Kennedy. Nixon. Carter. Bush. Jackson. Goldwater.

Tim Robie already has logged one presidential primary, though he notes the Democrats were MIA, due to President Joe Biden opting to push the first primary date to North Carolina, freezing out New Hampshire.

“That's a tough one to discuss with people, but we embrace it,” says Robie, who hosted Robert Kennedy Jr., Vivek Ramaswamy, Tim Scott, and Nikki Haley, among others.

“Donald Trump canceled on me at the last minute. I had that all lined up,” he says.

We bet Trump didn’t know Robie’s smokes its own pastrami.

9 Riverside St., Hooksett. therobiestore.com

BY JENN BAKOS

BY MIKE COTE /

Old Country Store and Museum -

The moment you open the door of the Old Country Store and Museum, you take a step back in time. One of the oldest general stores in the United States, The Old Country Store and Museum has been a staple of the Lakes Region, and the heartbeat of Moultonborough, since 1781.

“It originally started out as a trading store,” said the store’s owner, Jo Hayden. “It was also a tavern, the town meeting hall and the post office, along with being a trading store.”

Working at the general store is a family affair. Hayden’s parents, Stephen and Cecile Holden, bought the store in 1972, when she was 8 years old.

“It’s been our family business,” Hayden said. “We lived upstairs in the apartment above (the general store). It’s been my life. I’ve had a couple of jobs on the side, but I’ve always worked here — I’ve worked here for 53 years.”

Hayden took over the store’s helm this

past year, following her father’s passing in January. Her dad, she said, basically worked at the store until the day he died, and her mom decided to stop working last year. Today, Hayden, along with her daughterin-law and her sister Laurie, carry on the store’s long legacy.

Working at and owning the Old Country General Store and Museum is second nature for Hayden. She was born into it, and spent every summer and weekend working at, and running, the store.

“Owning a business is your life,” Hayden said. “We’re a local business, but we’re also a tourist business, so we’re open seven days a week for 362 days a year.”

Preserving storied history of the space is at the heart of the store. The antique atmosphere is a major draw for visitors and locals alike.

“We keep it the old way,” Hayden said.

“We still use our antique cash registers from 1891. We also add everything by hand. We don’t have internet or anything — our inventory is done by hand. If someone buys 10 items, we add it all up on a paper bag…. You just don’t find that anywhere. We do take credit cards, but all cash goes into our antique registers.”

Inside the general store, visitors can find hidden treasures and fan favorites galore. Between the penny candy counter and stocked shelves of jams, jellies, soaps, candles and more, there’s something for everyone. Some items that Hayden can’t seem to keep on the shelves? Their aged Vermont cheddar and dill pickles in a barrel.

“We have thousands and thousands of items, but those are the two things that people come back for again and again,” Hayden said.

If visitors are looking for something truly unusual, they’ve come to just the right place. Beside the register, the Old Country General Store and Museum sells Cecile’s handmade pickled limes.

“It was in the book “Little Women,” Hayden said. “(People) used to get them on the beach, and they used to be used to help scurvy in the Navy. It was something old and unique.”

Being close to Lake Winnipesaukee means that Hayden has gotten to enjoy seeing generations of lake-goers visit the store over the years. It’s one of her favorite things about working at the general store.

“I love to see the generations of people coming back every year,” Hayden said. “Every summer they come back and they recognize me, but I don't necessarily recognize them all the time. I'm always here, but it's fun to see families. I also enjoy buying things and seeing what sells.”

The store itself, which is on the National Register of Historic Places, serves as a living museum, and if you head upstairs, you’ll find a museum dedicated to antique tools, which was her father’s specialty.

“When you walk in, you're walking into an old store, and everything is how it was to begin with,” Hayden said. “As you go up to the museum, the stairs are all indented from all the thousands of people that have gone up there.”

1011 Whittier Highway, Moultonborough, nhcountrystore.com

BY ELISA GONZALES

Mont Vernon General Store - MONT VERNON

If you want to visit Dan Bellemore at the Mont Vernon General Store, it’s hard to miss him. He’s there seven days a week.

Since 1840, the store has been the Hillsborough town’s only retail business. In the early days, the store provided a gathering spot for farmers. Since 2012, when Bellemore and his husband, Mike Wallenius, bought the business, it serves residents in the upscale bedroom community and seasonal tourists from around the world.

After retiring from the oil business, Bellemore was looking for a new business venture — and a way to recreate himself. During the years he spent on the road, he was fascinated by locally owned general stores and dreamed of what he would do if he owned one.

“For my whole life in sales, I'd always been going into the small mom-and-pop places,” Bellemore says one recent afternoon in the back of the store. “When I retired from oil sales, I decided I thought I could do this a little better, you know?”

The couple bought the business — including a historic home next door that is now fully restored — in a lease-to-own deal that took them several years to work through. They faced the kind of legal and financial headaches that might have scared off a couple of guys who had never operated a retail business. When they discovered the store was available, it had been closed for a couple of years.

“When we got here almost 13 years ago, there wasn't a bank in New Hampshire that would lend on this property,” Bellemore says.

The well-stocked wine section alludes to the clientele who visit the store. They stop by to pick up a fresh-made Reuben sandwich — dubbed “The Alan Shepard” in honor of New Hampshire’s famous astronaut — or one of the giant whoopie pies waiting at the register. (“American Idol” finalist Alex Preston, a Mont Vernon native, has a sandwich named after him, too.)

During the holiday season, the store bakes

pork pies, a nod to southern New Hampshire’s French-Canadian heritage. It features more than 20 New Hampshire-made products as well as general grocery items.

Bellemore has enough joyful memories and comic anecdotes to fill a book. He plans to write a novel after he and Wallenius sell the store, which they are preparing to do over the next year.

“It is a wonderful life. I really thought back over the 13 years, and you meet some incredible people,” he says. “We've had tourists from all over the world. We've had gift basket orders from all over the country, which is amazing.”

But at age 61, Bellemore is ready to hand over the keys to someone else and find another way to fill his days.

“I'm just not doing it any justice anymore. It's time for somebody younger to come in,” he says. “Maybe they want to totally redesign, because this is our design from 12 years ago. But I just don't have any more in me to redo it.”

Wallenius, an attorney, works for a company in Manchester, so most of the store duties fall to Bellemore. The couple lives in Goffstown, which means a daily commute along Route 13.

“It's time to sit back. I'm still putting in 14-hour days,” he says.

The next owners will have a tough act to follow. Over the years, Bellemore and his employees, including numerous high school students who have worked for him over the years, have made deep connections in the community.

During COVID, the store moved to curbside sales and began preparing meals for anyone who needed them, especially shut-in seniors, whose families would ask Bellemore to check in on them to make sure they were OK. Customers would come by to donate money to help pay for meals.

“We started realizing that they were afraid to go out, so we started doing meals for anyone that wanted to come by and grab a meal,” says Bellemore, who met some people working on the front lines. “We realized that they were nurses, but they were still caregivers of their own families.” NH

10 N Main St., Mont Vernon. montvernongeneralstore.com

JENN BAKOS

/ PHOTOS BY

BY MIKE COTE

Our curated selection of New Hampshire shops and gift ideas has something for (almost) everyone on your list. Show these businesses some love this holiday season by choosing to shop local.

Tastefully Tricky Gifts for the person who has it all

We know there’s at least one person on your holiday shopping list who said they don’t need anything when you sneakily asked them what they might want for the holidays. This year we’re bringing you a selection of gifts that those on your list don’t know they need … yet.

Reach International Outfitters:

NH Adventure Bucket List

These scratch-off New Hampshire Adventure Bucket List cards are the perfect gift for the adventurous free spirit in your life. With 50 mystery adventures in the set and varying city, time and price options, you can explore all the Granite State has to offer. reachinternationaloutfitters.com

Blind Boxes

The Patchhunter: Patches

The Patchhunter offers creative patches that celebrate New England, including Hampton Beach, Market Basket, vintage designs and more. You can send in your patch collection to be styled onto a piece of clothing of your choice, or commission a custom patch design. We even collaborated with the Patchhunter to create a New Hampshire/New Hampshire Magazine patch bundle. thepatchhunter.com

Blind boxes are whimsical, fun and sure to put a smile on the face of anyone who receives one. The surprise of not knowing what you’re going to get makes a blind box a fun and exciting gift for anyone on your list. While Sonny Angels, Smiskis and Pop Mart art dolls reign supreme, blind boxes of all kinds can be found at toy stores and game shops across the Granite State.

Kohv Sunglasses

This New Hampshire-based sunglasses company offers shades that never go out of season. With sunglasses for both men and women, an active wear line, and more, there’s a pair for everyone on your shopping list. Along with an extensive line of sunglasses, they also offer blue light glasses for those who might want an extra line of defense against their laptop. kohveyewear.com

This gourmet New Hampshire jam gift set comes with five jars of Laurel Hill’s most popular fruit jams. Each jar is packed with outstanding flavor that transports you to New Hampshire with each bite. laurelhilljams.com

For

the Boys Gifts for the men in your life

This holiday season, we’re getting creative with the gifts for the men in our lives. Here are our picks for gifts that every guy will love (although these are perfect for everyone).

The Preserve at Chocorua: Men’s Bespoke Gift Box

This gift box includes a leather-bound journal, a flask, signature Cabin socks and a Preserve beanie — all the essentials for unwinding by a campfire after a scenic day outdoors. reservethepreserve.com

Sam’s Natural: Skin Care Selections

Sam’s Natural was created to soothe working hands in the harsh conditions of the White Mountains. The company's vegan and cruelty-free products include hand creams, beard oils, bug balms, body oils and more. Everyone deserves to unwind with a relaxing skin care routine at the end of a long day. samsnatural.com

Join a Mug Club at Your Local Brewery Breweries across New Hampshire have started offering mug clubs, programs where members receive a mug to use at the brewery with other perks like events, discounts and merch.

Gus & Ruby: Pens for Horrible

Meetings

We’ve all been at that meeting that could’ve been an email. This set of novelty pens pokes fun at those moments, with office humor sayings that will make any office worker chuckle. Take it a step further and browse Gus & Ruby’s stationery and gift a handpicked stationery set. store.gusandruby.com

Craft Store Connoisseur Gifts for the craft lover

New Hampshire is chock-full of talented artisans and crafters who can make nearly anything for your holiday gift-giving needs. There are plenty of artist resources, too, like supply shops, creative maker spaces and collectives, such as the League of NH Craftsmen and NH Made. Many in this list also offer how-to videos and craft classes. This Christmas, skip the big-box craft stores and look instead at what local New Hampshire residents have been creating all along.

Blue Whale Arts: Gourd Art Supplies

Artists have been painting, sanding, carving and polishing gourds as beautiful objects for centuries. Blue Whale Arts in Epping specializes in gourd art supplies like cleaning tools, beads, inks, brushes and more, as well as basketmaking supplies, woodburning and sanding supplies. bluewhalearts.com

Stitched Stories: Embroidery Products

Stitched Stories founder Debbie Hodge is a scrapbooker, writer, sewer and embroiderer who loves to show others how to be crafty. Try one of her “stick and stitch” embroidery patterns to add a fun, personalized design to a blank tea towel, tote bag or clothing; or try a Stitched Stories kit, which includes everything you’ll need for your next embroidery project. Stitched Stories, based in Durham, also sells embroidery needles, scissors, hoops and other tools. stitchedstories.com

DIY Craft and Thrift: Arts and Crafts Supplies

A large part of crafting embraces a do-it-yourself aesthetic. DIY Craft and Thrift, an arts and crafts supplies thrift store, knows this and happily offers its knowledge and resources to others at reasonable costs. Before starting your next giftgiving project, draw inspiration from a drop-in class or workshop at DIY Craft and Thrift in Concord. It also shares its space with artist collectives Art Alley Cats and Queerelective. diycraftandthrift.com

Dorr Mill Store: Wool Fabrics and Gifts

The Dorr Mill Store in Guild has been making wool fabrics for fiber artists since 1963, and consistently turns out new colors and textures for rug-hooking, braiding, hand-dyeing and doll-making crafts, and even items for military reenactments. They’re more than just a wooland rugmaking destination, though. Visit their store for clothing, blankets, throws and other cozy gifts. dorrstore.com

Windy Row Designs: Wood-burned Portraits

Artist Lauren Morrissey at Windy Row Designs makes custom woodburned portraits at her studio in Dublin using a practice known as pyrography. Morrissey’s lifelike designs feature clever barnyard animals, birds and plants on wooden key-chains, spoons, ornaments and magnets. She can also make custom portraits of your loved ones or favorite pet to keep and display. etsy.com/shop/WindyRowDesigns

Five Sisters Farm: Yarn and Woven Gifts

At Five Sisters Farm in Plainfield, you’ll find natural, undyed yarn and roving made from pasture-raised Shetland sheep, homemade felted cat toys, alpaca yarn, knitting kits and other products. Woolen sweaters, hats, scarves, and socks make warm and welcoming gifts, and their Shetland roving products are tailormade for felting projects. nh5sistersfarm.com

Saucy Something Gifts for the grill master and dip lover

Don’t forget the flavor fanatic in your life — like the friend who packs hot sauce in their bag or the family member who thinks maple belongs in everything. Whether they’re into heat, sweet or savory, these locally made sauces add another level to any dish and bite.

Red House Farm: Maple Dijon Sauce

This Red House Farm staple has the sharpness of their famous country mustard and cider vinegar that melds with the sweetness of pure maple syrup for a classic flavor combination. Sautee it with vegetables, use it to make salad dressing, pair it with local cheese or drizzle it on sandwiches. redhouse.farm

The Spicy Shark: The Sweet Heat Collection

You may know them from “Hot Ones” on Youtube. This Portsmouth-based hot sauce company has become known for their bold and vibrant sauces. This collection is the perfect introduction to bring a little sweet to the heat. It includes their blue shark hot blueberry syrup, spicy shark hot honey and hot maple syrup. thespicyshark.com

Calef’s Country Store: Calef’s Savory Sauces

Calef’s collection of specialty sauces complement a wide range of recipes, from their smoky maple glaze to Vidalia onion steak sauce and their buffalo wing hot sauce and teriyaki sauce. calefs.com

Brookford Farm: Marinara Sauce

Crafted from vineripened tomatoes from the Canterbury-based farm, fresh garlic and herbs, this marinara will be the cherry on top to any pasta dish. It’s rich and hearty with a natural sweetness, which also makes it ideal for a flavorful base for any recipe or simply enjoyed with a slice of crusty bread. brookfordfarm.com

Ben’s Sugar Shack: Maple Cream

We love Ben’s Sugar Shack, and we love any excuse to put their products on anything. Mix this with Dijon mustard and use it to coat a pork roast or chicken, or even use it as a glaze on ham for Christmas dinner. bensmaplesyrup.com

Cousin Dean’s: Hot Honey Mustard

Spice up your mustard to another level. This staple combines sweet and smooth heat and is great for hot dogs, sausage, burgers, salmon, veggies and more. cousindeans.com

Booked and Busy Gifts for the book lover

If you’re cozying up by the fire with a book, why not make it one written by one of our homegrown authors? Here are a few literary treasures perfect for any bibliophile on your list. (Don’t forget to support your local independent bookstore — they will have more recommendations for you, too.)

The Afterlife Project by Tim Weed

This climate-fiction is a story about a future in which a pandemic has devastated humanity, and a team of scientists in New Hampshire sends a test subject 10,000 years into the future to see if anyone survived.

Tales of a Not So Tiny House by Chloe Barcelou and Brandon Batchelder

A mix of fairy tale cottage, steamer trunk and pirate ship, our New Hampshire Magazine friends Chloe and Brandon share their story of building their 300-square-foot handmade home almost entirely from their recycled film sets, thrift store, flea market and junkyard finds.

Everyone’s Trash: One Man Against 1.6 Billion Pounds by Duncan Watson

Duncan Watson, who has been running the city of Keene’s solid waste program for 33 years, spins a good yarn. The rich characters who populate the “dump” in Keene provide endless entertainment and plenty of laughs (it is hilarious as it is heartwarming).

Udder Nonsense: More Tales from Frost Heaves by Fred Marple

Yankee humorist Fred Marple returns with more tales from New England’s most charmingly unpredictable town. Catch up on all the local news through Marple’s signature “News Nuggets,” too.

Totally Not Cringey Gifts for the youth in your life

Kids always want to be on trend. Pop culture figures, comics, anime, squishies, candy and viral sensations — kids’ interests are constantly changing. We’ve compiled a list of NH stores that already know which toys are fresh and new. Avoid the cringey looks on Christmas Day by checking out these stores, and ensure that your gifts will pass the coolness test.

Douglas Company

Snap Quack Pop

The quirky vibe of Snap Quack Pop in Portsmouth’s hopping downtown district virtually guarantees that any gift you buy here will be a home run. To the vast shelf of rubber duckies holding court, to the candy (both gluten-free and traditional), Squishables plush toys, fidgets, stickers, pins, an extensive lineup of Lego keychains, blind boxes, and even more, Snap Quack Pop holds a surprise in every visit. snapquackpop.com

Douglas Company’s stuffed animals have been delighting children and adults for decades. This Keene-based toy company creates fun and playful versions of their soft and cuddly friends, many of which you can browse online to gawk at the adorableness. Choose among categories like: animals, baby, fantasy, trend, seasonal stuffies, and more. From their unbelievably soft, comforting fabric to their whimsical smiles, you’re sure to find your favorite new fluffy friend among their evolving collection. douglascuddletoy.com

Finder’s Seeker

Pokemon, World of Warcraft, G.I. Joe, Funko Pop, Lego and beyond: All collectibles are welcome at this Goffstown treasure shop. The store also carries books, your kid’s favorite superhero figurines, TMNT, and even retro and vintage toys. A trip to Finder’s Seeker may just hold the key to holiday happiness for kids as well as adults.

Deadwick’s Ethereal Emporium

Halloween is already in our rearview, but at Deadwick’s Ethereal Emporium, tucked away on Sheafe Street, it’s spooky season yearround. This tiny shop bursting with items is a must-visit when holiday shopping for those who live life on the edge. There are unique gifts, candles, herbs, perfumes, accessories, gems and spell kits, plus Harry Potter-themed gifts and collectibles for the muggles in your life. pickwicksmercantile.com

Easternboarder

The winter Olympics will soon be here, and visions of skateboards may already be on your loved one’s wish list. Skateboards cannot not be on trend, so if your kids enjoy carving out some adventure at their local skate park, then getting them a new skateboard or snowboard from Easternboarder should be a slam-dunk. This Nashua store (headquartered in Worcester, Mass.), has several decks in bright, original, eye-catching designs, as well as clothing and accessories. Give the gift of lift with a skateboard, then give yourself props in return. easternboarder.com

Scent-Sational Smells Gifts for the aromatic enthusiast

New Hampshire is home to dozens of creative candle makers that bring the fresh scents of the state into your home. These companies offer hand-poured candles that will fill your home with something truly scent-sational.

Quiñohome Candles

Light up your holidays with delicious candles from Quiñohome. These handpoured candles are the perfect gift for everyone on your list. Quiñohome is based in Dover, and offers small-batch soy candles made of clean, carefully sourced materials. Every candle that goes out their door is lovingly and carefully crafted to fill your home with the best scents. quinohome.com

Ol’ Factory Soy Candles

At the Ol’ Factory (we see what you did there) in Gilford, you can find over 200 scents. Along with familiar favorites, the Ol’ Factory also offers a wide range of creative scents that you might not usually find in candle form. That’s right, we’re talking about candles that smell like banana bread, buttered popcorn, fresh-cut grass and lumberyard. olfactorysoycandles.com

Kate’s Candle Co.: Dessert Candles

With Kate’s Candle Co.’s line of dessert candles, your home can smell like your favorite baked goods — with none of the work. Scents include red velvet cake, tiramisu, crème brûlée, lemon poundcake and more. katescandleco.com

603 Candle

With relaxing crackling wood wicks and a wide array of scents, 603 Candle has a scent for you. Enjoy candles, waxes and room sprays that smell like a fresh pot of coffee, NH apples, snickerdoodle, New England lilac and more! Plus, you can sign up for a candle subscription box, and enjoy a candle of the month. Not a candle person? 603 Candle even has a subscription for their wax melts. 603candle.com NH

COCKTAILS Holidays FOR THE

Fall Sour

Ingredients:

1½ ounces Nikka Coffey Grain Whisky

½ ounce Amaro

¼ ounce cinnamon syrup

1 ounce lemon juice

2 dashes of Angostura bitters

Garnish:

Lemon wheel, Luxardo cherr y and nutmeg

Shake and strain over ice. Grate nutmeg on a lemon wheel for garnish.

Cranberry Fizz

Ingredients:

1 part Hendrick’s Gin

2 parts cranberry juice

1 part sparkling wine

Garnish:

Cucumber slices, mint sprig and cranberries

Fill a tall glass with ice. Add Hendrick’s Gin and cranberry juice. Stir gently to combine. Top with sparkling wine. Garnish with cucumber slices, a mint sprig and a few cranberries. Serve immediately, and enjoy the refreshing fizz!

14-Year-Old Manhattan

Ingredients:

2 parts Glenfiddich 14 Year Old Bourbon Barrel Reser ve 1 part Carpano Antica Vermouth

2 dashes orange bitters

Garnish: Dehydrated blood orange slice

Stir ingredients with ice until well chilled. Strain into a Manhattan glass. Garnish with a dehydrated blood orange slice.

Fireside Manhattan

Ingredients:

2 par ts Maker’s Mark 46 Bourbon

1 par t mulled wine

2 dashes bitters

Garnish: Orange peel studded with cloves

Combine ingredients in a mixing glass with ice and strain into a chilled coupe glass. Garnish with orange peel studded with fresh cloves.

Bacon Old Fashioned

Ingredients:

1½ parts Knob Creek Smoked Maple Bourbon Whiskey

3 teaspoons brown sugar simple syrup

3 dashes of orange bitters orange peel

1 strip of candied bacon

Garnish: Candied bacon and orange peel

Cut the bacon strip in half. Chop one half into small pieces. In a cocktail shaker, add the small bacon pieces, brown sugar simple syrup and bitters. Add ice and shake until well mixed. Double strain into a low ball glass with fresh ice, removing the bacon pieces. Add bourbon and stir. Garnish with the remaining ½ bacon strip and a sliver of orange peel.

Merry Margarita

Ingredients:

1½ par ts Hornitos Plata Tequila

¾ par t raspberry liqueur

¾ par t pomegranate juice

½ par t fresh lime juice

Garnish: Lime wheel

Shake ingredients with ice and strain into glass. Garnish with lime wheel.

Holiday Ginger Highball

Ingredients:

1 par t Jim Beam White Bourbon

3 par ts ginger ale

Garnish: Cranberries and rosemary sprig

Build over ice in a highball glass.

Black Barrel Old Fashioned

Ingredients:

1½ par ts Hornitos Black Barrel Tequila

1 par t simple syrup

½ par t amaro liqueur

2 dashes bitters

2 dashes orange bitters

Garnish: Orange peel

Combine Hornitos Black Barrel Tequila, simple syrup, amaro and bitters. Add ice and stir. Strain over fresh ice and garnish with an orange peel.

Toki Winter Time

Ingredients:

2 Parts Toki Japanese Whisky

½ par t chilled sake

1 sugar cube

1 dash bit ters

Absinthe, to rinse glass

Garnish: Lemon peel

Pour absinthe into a rocks glass; swirl to coat interior before pouring out. Combine Toki, Sake, the sugar cube, and bitters to a shaker and shake well. Pour into a rocks glass over a large ice cube. Garnish with lemon peel.

O Christmas Tree!

Make this Christmas the best yet with these tree-buying tips

BY EMILY REILY / PHOTOS BY VISIT NEW HAMPSHIRE

Choosing a Christmas tree to grace your home every year is a treasured tradition. But whether you’re a seasoned tree shopper or this is your first year making memories at a tree farm, one question always arises: How do I pick the right tree?

To make sure that this year’s Christmas tree hunt is as worry-free as possible, we spoke with Nigel Manley, owner of South Farm Christmas Trees in Bethlehem.

Manley has been growing Christmas trees for 38 years, and is the National Christmas Tree Association director for New Hampshire and Vermont. He’s also on the board for Trees for Troops, a national program that provides trees to military families.

Manley has shared plenty of sage advice and common-sense tips to make sure your tree stays (almost) as fresh as the day it was cut, plus what to do when the holidays are over.

When is the right time?

Wait as long as possible — there will be plenty of trees for everyone. Manley suggests cutting your Christmas tree after three hard frosts have occurred.

“Once you’ve had three hard frosts, that’s what really makes it so the needles stay attached to the trees after they’re cut.”

The tree farm’s location will dictate when to cut.

“The farther north you go, the earlier the frosts are, so the earlier you can cut a tree,” Manley says.

Choose your adventure

Does the nostalgia factor reign supreme in your family, or do you make it an adventure every year? Both are terrific options.

Some farms welcome visitors with a blazing bonfire so you can warm up your hands

while choosing your evergreen; others offer hot mulled cider or hot chocolate, and still others sell swags and ornaments in a nearby barn. Some even offer horse-drawn carriage rides through the snow. What do you want to do?

“New farms are opening up all the time. There are so many different things offered — you can really shop around,” Manley says.

Pre-cut or fresh?

Either one. “All trees are farm-grown, and I know many farms that will sell wholesale trees to other people that retail — as long as you’re buying a farm-grown fresh tree.”

What type of tree is best?

Whether standard balsam fir, Fraser fir, pine or something else, each type has its own unique qualities, and all are great choices.

“The traditional up here is balsam fir.

Canaan fir is a type of balsam, so you get the balsam smell, and good needle retention.”

Fraser fir has more of a blueish color and harder needles, with an unusual scent, while Korean fir has a citrus scent and strong branches. Korean fir also has a beautiful, silver color on the underside of the needles.

“We grow one that is a Korean fir crossed with a balsam — you get this beautiful foliage. People are loving that tree,” Manley says.

Some dead needles are normal

If you find an evergreen with a pleasing shape but it has some brown needles, that’s not

a bad thing. In fact, it’s perfectly normal, Manley says.

“Evergreen trees have dead needles on them anyway, fresh in the field, no matter what,” Manley says.

The test: Pull off a needle and then bend it — if it’s still “kind of rubbery” then the tree has been given enough water.

The journey home

This one is easy to remember: Have the tree facing forward on your car, with the trunk at the back. This way, the needles have some protection against the direction of the wind. Manley says some people, once the tree is baled, will wrap it in a blanket and put it in the car for the ride home, but that’s not necessary.

Don’t worry about driving long distances with a tree strapped to the roof of your car, says Manley, who gets customers from all over New England, so go for that day trip.

Your tree is home, safe and sound. Now what?

If you’re not putting your tree up right away, leave it in a shed or a cold garage until you’re ready. “As long as it’s not in full sun, it’ll be fine,” he says.

Tree trunk talk

Just before it’s ready to go inside, Manley advises recutting the trunk, which naturally heals over within about eight hours of being cut.

“It’s always better to put a fresh cut on that stump and put it in water,” he says. Your Christmas tree should sit a little bit above the base of your stand so it can take in water. If the trunk is out of water for six to eight hours, it will “heal over,” form a natural barrier, and not let any water in. Manley says if this happens, but you don’t want to remove the lights and ornaments,

Evergreen Dreams

just reach in with a pocket knife and scrape the bottom of the stump.

Where is best for your tree?

Next to the fireplace is a classic location, but placing your tree near a heat source will prematurely dry it out. Air flow and drafts are enemies of a cut Christmas tree, Manley says.

You can get a permit for $5 to cut a Christmas tree within designated areas of the White Mountain National Forest. Permits run until Dec. 31; one tree per household. Visit recreation.gov/tree-permits for more on where to find your tree and how to cut it.

The New Hampshire Vermont Christmas Tree Association has a TreeFinder map: Simply plug in the farm type you’re seeking and the finder does the rest. There’s also information on choose and cut; wreaths; mail order and more. nh-vtchristmastree.org/search.php

The New Hampshire Vermont Christmas Tree Association also runs Trees for Troops, a program of the Christmas SPIRIT Foundation, which provides free trees for members of the military and their families. treesfortroops.org

The National Christmas Tree Foundation also has a TreeFinder page along with tree selection, care tips, and recycling info. realchristmastrees.org

The nonprofit Holiday Hope New Hampshire helps those in the Lakes Region get a tree during the holidays, and welcomes donations. holidayhope-nh.org

Your tree is probably thirsty

Keeping the stand reservoir full of water is vital to extending the life of your Christmas tree. Don’t forget to check for water daily throughout the holiday season, not just the first week or so.

“Keep the water level up as much as you can,” he says.

The season’s over, but your tree still has some life in it

Whether you remove your tree the day after Christmas or in late January, there are many ways to get rid of your well-loved tree.

Check your town for services

Most towns have tree collection on limited days; just make sure all your ornaments, lights and tinsel are gone. Your recycling center may just cut up the tree to give it another life as mulch. You can also reach out to a volunteer organization that can pick up your tree, such as the Boys and Girl Scouts.

Critter hangouts and bonfires

If your town doesn’t offer services, fret not.

It’s perfectly fine to place it in the woods, where it will become a habitat for rodents and snowshoe hares. Putting your former tree in a lake will make a great fish habitat, too — just make sure that all the ornaments and lights have been removed.

Some organizations are using trees for sand dune reclamation by staking them into the ground.

Placing tree boughs over your bulb garden can protect them until the spring. Cut the trunk for firewood, or just attend a good old-fashioned tree bonfire.

Final tree takeaways

Take your time. This is something you’ll want to admire throughout the season (and beyond, if that’s your tradition), so put in some quality time picking your holiday tree.

“People apologize to me for being here a long time. And I said, ‘You know, it takes me anywhere from five to 10 years to grow a tree. It’s almost better if it takes you an hour to pick it out, rather than two minutes,’ ” Manley says. NH

Events Around the State

WEEKENDS IN DECEMBER

Candlelight Stroll at Strawbery Banke Candlelight Stroll invites visitors to step into the past and experience 350+ years of seasonal and holiday traditions in the Puddle Dock neighborhood. The Museum’s furnished historic houses are adorned with handmade decorations created from greens and dried flowers from the museum’s heirloom gardens. Visitors call upon the many families who once lived in the waterfront neighborhood — portrayed by costumed role-players — who share stories, customs and seasonal traditions. Additionally, enjoy hot apple cider, a warming bonfire and Ice Dance International’s Currier and Ives Vintage Christmas Skaters for several performances each night of this treasured event. Ticket prices and times vary. Strawbery Banke Museum, 17 Hancock St., Portsmouth; strawberybanke.org

THROUGH DECEMBER 20

“The Nutcracker” and “Charlie Brown Christmas”

Safe Haven Ballet is thrilled to bring their spirited, full-length ballet of “The Nutcracker” and premiere their more contemporary and interactive “Charlie Brown Christmas” at the Oyster River High School, the Colonial Theatre, the Nashua Center for the Arts, the Stockbridge Theatre, the Lowell Memorial Auditorium, The Star Theatre in Kittery, Maine, and the Capitol Center for the Arts. This dynamic performance of “The Nutcracker” includes all of your favorite characters, from a strong-minded Clara, to the eccentric Drosselmeyer, the spooky rats, as well as the beloved Sugarplum Fairy. In the Land of Sweets, you will be introduced to a variation unique to Safe Haven Ballet called The Brave American. SHB is a trauma-informed touring

professional ballet company and pre-professional school in beautiful Portsmouth, and offers free trauma-sensitive classes to survivors of sexual/ domestic violence and trauma. Many of these brave survivors will be in the production as they help bring the magic of the season to you. Ticket prices, location and times vary. safehaven ballet.org/events

THROUGH DECEMBER 21

Elf the Musical

This winter, let the Seacoast Rep take you on a journey through the seven layers of the candy cane forest, through the sea of swirly twirly gum drops and through the Lincoln Tunnel in the musical adaptation of the beloved holiday classic, Elf! Ticket prices and showtimes vary; The Seacoast Repertory Theatre, 125 Bow St., Portsmouth; seacoastrep.org

THROUGH

DECEMBER 28

NH Jingle Bells Winery Tour 2025

The NH Jingle Bells Winery Tour is back for a seventh season. Experience the wonders of the holiday season while touring through festive wineries. On this self-guided tour through NH wine country, tasters will receive a unique holiday ornament from each location, and enjoy a wine or spirit, along with a light bite on weekends. Attendees who visit every winery on the tour and mail in their completed ticket will be entered to win one of three exciting gift bundles. If you share your holiday cheer and special moments along the tour on social media and use @NHJingleBellsWineryTour & #NHJBWT2025, you could be featured! Wear your festive holiday attire, as photos are encouraged. Your ticket includes admission to the participating wineries: Alpine Garden Winery, Appolo Vineyard, Averill House Vineyard, Black Bear Vineyard, Coffin Cellars Winery, Flag Hill Distillery & Winery, Front Four Cellars, Hermit Woods Winery, LaBelle Winery in Amherst and Derry; Nok Vino, Seven Birches Winery; Riverwalk Resort, Sweet Baby Vineyard, The Summit Winery, Whippletree Winery and White Mountain Winery. $65- $115. Weekends from noon to 5 p.m. Locations vary. 603-659-2949; Facebook. New Hampshire Magazine is a proud sponsor of this event.

THROUGH JANUARY 18

LaBelle Lights

There’s a festive feel in the air with the magical display of lights in Derry. Experience the magic of New England’s best outdoor holiday and winter light display, featuring millions of twinkling lights. The outdoor light display is a walking tour along designated paths through the golf course. Visitors will enjoy a totally different theme each week of the event! Ticket prices and times vary. LaBelle Winery, 14 Route 111, Derry. labellewinery.com

DECEMBER 3-21

The Ogunquit Playhouse at the Music Hall Presents: White Christmas

The Ogunquit Playhouse’s production of Irving Berlin’s White Christmas returns to The Music Hall this holiday season. Packed full of dazzling dance numbers, iconic songs such as “Happy Holiday,” “Sisters,” “Blue Skies,” and the beloved title song, as well as actors straight from Broadway, you aren’t going to want to miss this “holiday card come to life.” The magic of Broadway swings into the historic theater with spectacular dance numbers, nostalgic songs, and a few surprises that are sure to wow you. Ticket prices and times vary. 28 Chestnut St., Portsmouth; themusichall.org

DECEMBER 5-6

Bedford Women’s Club Festival of the Trees

The Bedford Women’s Club Festival of Trees and Holiday Market has become a perennial “must do” community event. Admission is free. Dozens of fully decorated trees with various and interesting themes will be on display to win in the raffle, along with holiday merchandise from

local vendors and musical entertainment by local performers. Santa will listen to wishes and pose for you to take photos. There will also be a free craft area for children, door prizes, and more. Raffle tickets for the trees will be on sale at the door, and anyone who donates canned or boxed food items for the Bedford Food Pantry will receive a free raffle ticket. Proceeds benefit the BWC scholarship and charitable donations fund.

4-7 p.m., 11 a.m. to 4 p.m., Bedford Presbyterian Church, 4 Church Road, Bedford.

DECEMBER

6

The Art of the Scent: Botanical Perfume Blending

Join Seven Birches Winery for a scent-sational day with Bloom Lab Perfume. At this event, you’ll learn the art of natural perfumery and blend your own custom perfume to take home.

$100 per person, 10 a.m. to 12:30 p.m., 22 South Mountain Drive, Lincoln; sevenbirches.com

DECEMBER

6

Illuminated Holiday Parade and Tree Lighting

Head to Market Square for music and a tree lighting, followed by a hometown holiday-

themed parade. This event will illuminate your night and ignite your Christmas spirit with a visit from the jolly star himself, Santa. To help others and spread holiday cheer, bring a nonperishable food item to donate to volunteers with shopping carts walking through the parade for the city’s annual food drive. This event is a part of Vintage Christmas. Downtown Portsmouth; portsmouthnh.gov

DECEMBER 6-7 & 13-14

Christmas with the Cows

Come celebrate the holiday season at Brookford Farm. Enjoy a fun-filled day of festivities with their adorable cows. Get into the holiday spirit with family-friendly DIY’s and delicious farmfresh foods. This is the perfect event for families looking for a unique Christmas experience. Don’t miss out on this special opportunity to create lasting memories with the cows this holiday season. $7-$17, 11 a.m. to 5 p.m., Brookford Farm, 250 West Road, Canterbury; brookfordfarm.com

DECEMBER 13

Currier and Ives Cookie Tour

Join the businesses, B&B’s, inns and restaurants of the Monadnock Region for a cookie tour like no other. Stop into participat ing businesses to enjoy holiday cookies and revel in the season. On the tour, you’ll also find recipes for the cookies you sample and additional refreshments while you support your favorite local businesses. If you stop at 10 locations on the tour, you’ll even be entered to win a gift certificate that can be redeemed at any participating tour location. Locations vary. 10 a.m. to 4 p.m.; currierandivescookietour.com

DECEMBER 13-14

28th Annual Inn to Inn Cookie Tour

Participants tour inns decked in all their holiday finery offering signature holiday cookies and candies and receive recipes from each inn in a Holiday Recipe Cookbook to take home and a chance to win a $250 gift certificate for a getaway at the inn of their choice. Stay at one of the participating inns and you’ll also receive a keepsake ornament. Chosen by editors of New Hampshire Magazine as “The Best Sugar High”, $1,000 of the proceeds from the event will benefit End 68 Hours of Hunger. Established in New Hampshire in 2011, this weekend program puts nourishing food in the hands of school

CONNECT | out & about

children to carry them through the weekend.

22 AWARD CATEGORIES.

Whether you’ve designed or built a spectacular kitchen, a beautiful bath, a unique outdoor space or a fabulous home, we want to see your most impressive work from the past year.

For up-to-date event details and a complete list of award categories, judging criteria and the submission process, visit nhhomemagazine.com/design-awards

FOR SPONSORSHIP INFO contact Jessica Schooley at 603-345-2752

The Design Awards returns to The Gardens at the Factory in Manchester for the home design event of the year!

Save the Date: Thursday, April 16, 2026

“End 68 Hours of Hunger” is a private, notfor-profit effort to confront the approximately 68 hours of hunger that some school children experience between the free lunch they receive in school Friday and the free breakfast they receive in school Monday). The tour stretches from Jackson to Madison, NH, with 11 inns opening their doors to those in search of fabulous holiday treats, recipes and decorating ideas. No inn is more than 15 minutes from the next, with many much closer. This year’s participating inns are: Cranmore Mountain Lodge and Samuel O’Reilly House in North Conway; Inn at Crystal Lake in Eaton; Inn at Ellis River, Inn at Thorn Hill and Whitney’s Inn in Jackson; Purity Spring Resort in Madison; The Preserve at Chocorua and The Farmstand in Chocorua; Snowvillage Inn in Snowville; and TuckAway Suites at East Branch in Intervale. 11 a.m. to 3 p.m.; countryinnsinthewhitemountains.com

DECEMBER 14

Capital Jazz Orchestra — Holiday Pops Ring in the season with style, swing and a touch of sparkle as the Capital Jazz Orchestra, under the direction of maestro Clayton “Skip” Poole, presents its beloved annual Holiday POPS show. This festive tradition brings the spirit of the holidays to life with a joyful program filled with big band holiday classics, jazz renditions of seasonal standards and heartwarming musical moments for the whole family. Joining the orchestra this year is acclaimed narrator and longtime NHPR voice Laura Knoy, who will lend her signature warmth and storytelling to the evening, along with dynamic vocalist, CJ Poole, whose rich crooning and smooth style are sure to dazzle. Ticket prices vary. 4 p.m., Chubb Theatre at CCA, 44 S. Main St., Concord; ccanh.com

DECEMBER 18

The Jonas Brothers: Greetings from Your Hometown

Jonas Brothers has been a pop-rock phenomenon for nearly two decades, with five full-length albums that have sold over 17 million copies worldwide, and concert tours grossing over $300 million. In 2008, they also became the youngest band ever to grace the cover of Rolling Stone. After six years of exploring solo projects, the trio reunited in 2019 to release the Grammy Award-nominated, multiplatinum song “Sucker,” their first No. 1 on the Billboard Hot 100. Ticket prices vary. 7:30 p.m., SNHU Arena, 555 Elm St., Manchester; snhuarena.com NH

John Robinson, A Life Remembered

On his 102nd birthday, April 30, 2025, John Robinson spoke publicly about his role as a U.S. Marine at the Battle of Iwo Jima to veterans in Portsmouth, NH. (See “The Last Sound Ranger,” November issue.)

“I’m ready to go now,” he joked to a friend back at the assisted living home where he had a small private room. “I’ve told my story, and I’ve had a good life.”

In early September, John reprised his World War II story for his son, J. Dennis Robinson, who writes about history for this magazine. They spoke for about 30 minutes a day over six consecutive days. John’s memory was sharp, and his voice was clear.

Within hours of their last interview, John Robinson was rushed to the emergency room in Portsmouth. Two weeks in the ICU and a rehab center followed.

“I was visiting and meeting health care people during the day and working on his article at night,” says Dennis, 74. “Dad was not happy about sharing a room with a TV set continuously playing nearby. The facility only served vanilla Ensure. He wanted chocolate and strawberry.”

It took some negotiating, his son says, but a private room was located. For the first time in over two weeks, John had windows with trees and birds outside.

A hospice nurse hooked up his Echo Show. “Please, put it on the Patty Page channel,” he requested. Patti sang soft, familiar songs. “Thank you,” he told his son. “It’s nice and quiet here.”

Dennis had an advance copy of the magazine article printed at Staples and delivered it to his father’s peaceful room. “He was holding it when I left,” Dennis says.

The following night, at 12:10 a.m. on Sept. 29, John Robinson passed into history.

“What a life!” his obituary reads, “What a life.” NH

Rethinking Resolutions

Why reaching your goal requires more than willpower

BY KRYSTEN GODFREY MADDOCKS / ILLUSTRATION BY MAREK PHOTO DESIGN

Every January, we promise ourselves that this will be the year we stick to our resolutions. We buy new sneakers, join a gym and put time limits on our favorite phone apps.

But by Valentine’s Day, many of us are back to scrolling our phones and hibernating on the couch. Why does this happen, and what can we do to break the cycle?

Local health care providers say our lack of motivation isn’t necessarily the reason we slide back to familiar habits. Humans may expect overnight transformation, but the brain takes a little bit longer to adjust.

BEFORE YOU BEGIN: GET IN THE RIGHT HEADSPACE

January may be the first month of the year, but it may not be the best time to change

your routine. Dr. William Charmak, chair of behavioral health for the Foundation Medical Partners at Southern New Hampshire Medical Center, believes the timing of our resolutions is flawed.

“Sometimes the holidays are difficult for people, particularly if they are dealing with family or lack of family, and you may not be feeling your best at that point in time,” he says. “To put yourself through a period of change might be more stressful than it should be.”

Charmak, who oversees psychiatry and psychology providers who work with bariatric patients and patients with substance misuse disorders, emphasizes that any major behavior change requires energy and emotional readiness.

“If I’m struggling with depression, anxiety

and I don’t feel good about myself, starting a behavior-change program at that point is not a good idea,” he says. “I want to make sure that someone’s self-esteem is good enough. There’s also something called self-efficacy — which means that ‘I can do this, that I have belief in myself’ (mindset). If you don’t get that mindset, you’re going to fail.”

THE POWER OF SMALL STEPS

While most people start January with high hopes, you have a better likelihood of achieving big goals by taking small, repeatable actions, according to Sarah Gagnon, LICSW, vice president of clinical operations at Riverbend Community Mental Health in Concord. She advises that people start by engaging in “micro” goals, or small healthy habits they can build upon.

“The easiest resolutions for someone to make are changes that you have already started to make or have tried to make before,” she says. “If you haven’t tried the change before, start with a small micro resolution. Remember that any size change or any effort you make can be meaningful and create a foundation for lifelong impacts.”

Dr. Elizabeth Lynch, founder of North Star Private Physician Care in Exeter, echoes that approach. Lynch tells her patients to think of making a new habit as automatic as brushing their teeth. For example, if you want to exercise daily, it’s important to take that walk even if you don’t particularly feel like it.

“Changing a behavior is a repetitive, slow process to change the brainwave circuitry in terms of how you approach and how you think of things, she says. “Whatever it is that you pick — do it every day. If you do it every day, you’re going to get most days in.”

WHY RESOLUTIONS FAIL

Patients often fall into the “all-or-nothing” trap because they view resolutions as temporary. When people view change as a shortterm challenge followed by a reward, they can expect to relapse, Charmak says. With his patients, he likes to follow the transtheoretical model of change, a researchbacked framework that describes six stages of change — pre-contemplation, contemplation, preparation, action, maintenance and relapse.

“In the pre-contemplation stage, people ask ‘Is it worth it for me?’ In the contemplation stage, people ask, ‘How am I going to get this done?’ It’s during the preparation stage that someone researches how they might quit smoking, for example,” he says. “They might ask: ‘Do I need a smoking cessation class? Should I see a doctor and ask if there’s medication that can help?’ ”

The action stage is where people actually start to change their behavior. However, when we make resolutions, we often skip the earlier stages and act right away.

“People think they can just jump into the deep end and learn how to swim, but that doesn’t work,” he says. “You need to prepare and build maintenance into your plan.”

And yes, relapse does and will happen. But Charmak says that is part of the process. It doesn’t mean you should give up on your goal or that you are a failure.

“Be rational with yourself and say, ‘I need to recover. I need to get back on track and begin again.’ ”

— DAN WASZKOWSKI

“We get tired, we get distracted, and we get stressed,” he says. “There are lots of things pulling at our attention, and we’re not on guard and can’t be on guard all of the time,” he says. “The brain specifically wants comfort, so we repeat patterns — not because they are good or bad — but because they’re comfortable and familiar to us.”

SUPPORT SYSTEMS AND ACCOUNTABILITY

The most highly motivated people benefit from external support from friends, a partner, a coach or their health care provider. As a direct primary care provider, Lynch treats patients who subscribe to a membership model that allows them to access her via text, email or telehealth visits in addition to office visits.

Previously, when she worked in pulmonary critical care, and later in outpatient pulmonology and sleep medicine, she encountered patients looking for primary care providers who could help them better navigate their health concerns.

Many people need professional guidance if they’re looking to tackle tough habits — like smoking or drinking, she says. The benefit of working with a health care provider is that they can order lab work, suggest evidence-based behavioral practices and prescribe medications, if needed.

When working with patients determined to quit smoking, Lynch has incorporated some unconventional strategies to help them taper off and retrain their brains. She adds that smoking is addictive, and many people need to move slowly and change the sights, the smells and the sounds that trigger cravings.

“I tell them to take the cigarettes out of the box, put them in a Ziploc bag, and decrease the bag by one cigarette per week. Put the rest (of them) outside and hide them in a tree somewhere. Over time, you start associating

different thoughts and activities with that craving,” she says.

Realistic Resolutions and Age-Appropriate Goals

While it may be your dream to run the Boston Marathon in April, it’s important to be realistic about your resolutions. Lynch points out that adults are not immune to peer pressure — particularly regarding their choices about food, alcohol and exercise. You still may encounter well-meaning friends who want to offer you a cocktail or spend time with you at the local pub instead of the park.

“One of the things we should say is, ‘I’ve decided to do this, and it would be great if you would support my choice,’ ” she says.

Lynch also suggests picking activities that are conducive for where you are in life. Bootcamp classes may have helped your best friend shed pounds, but they may not be realistic for someone with knee or hip injuries. Choosing walking, swimming or cycling may be your best bet.

FORGIVENESS, FLEXIBILITY AND A FRESH START

Ultimately, all three health-care providers agree that the best resolution may simply be to be kinder to yourself as you navigate change.

“Everyone should make a resolution to be a better version of themselves,” Gagnon says. “Whether that means spending more time outside, putting the phone down earlier at night, or being kinder to yourself, any commitment to change for the positive will be impactful.”

Charmak encourages patients to build a plan for what they’ll do when they “fail,” whether that means calling an accountability partner or their doctor. The most important part of getting back on track is self-forgiveness, he says.

“Be rational with yourself and say, ‘I need to recover. I need to get back on track and begin again,’ ” he says.

And Lynch, who is accepting new patients, reminds people they shouldn’t be afraid to seek help as part of their fresh start.

“If patients are interested in working on preventative care or wellness, we’ll work on that,” she says. “For people who are interested in taking an active role in their care, direct primary care is a great option.” NH

The Divot

Scarred landscapes and body parts

BY BRION O’CONNOR / ILLUSTRATION BY PETER NOONAN

I’m not a cross-country ski guy. I like gravity. I like chairlifts. Nordic skiing is for wiry endurance athletes who can push their heart rates into the stratosphere and motor all day long.

That’s not how I’m built. It was with some trepidation that I ventured to my brother Chris’s place in Washington, NH, for a boys’ weekend one frosty February, featuring a cross-country outing on the trails behind his house.

These weren’t the smooth, manicured trails you might find at the Jackson Ski Touring Center. Nothing close. These were scarred landscapes — Class VI “highways” (defined by state law as “all highways which have not been maintained and repaired by the town in suitable condition for travel thereon for five successive years or more”) — better suited for ATVs and 4x4s. They’re decent hiking routes in the summer. But during winter, they’re a minefield, with countless booby traps hidden under the snow.

There were six of us, including my brothers Sean and Chris, and we planned a raucous evening with a pot of chili simmering and plenty of tequila. Deciding we’d do something good for our bodies before pickling our livers, we headed out to one of these highways for a trek on our skinny skis.

Admittedly, I had my doubts. I’ve never been very stable on Nordic skis. I’ve snowboarded and skied on alpine boards for years, preferring the control of having my heels locked down. Having a free heel is necessary for the push-and-glide movements of Nordic ski ing, but the corresponding instability makes me nervous. Add unpredictable terrain, and I was sweating bullets.

The first hour, picking through the route’s challenging ruts and troughs, was uneventful. The uphills were a slog, and the downhills, thanks to my suspect skills, were pretty sketchy. Some, like Sean, looked solid, but most of us struggled. Finally, the group realized the conditions weren’t likely to improve, and we decided to turn around. Immediately, we faced a downhill that looked much more daunting than it had during the preceding climb.I launched first, but my enthusiasm proved my undoing. I kept picking up speed. Near the bottom of the slope was a huge fallen pine suspended across the trail. For a split second, I envisioned myself impaled on its branches. I took the only option my oxygen-starved brain offered — a headfirst dive. I pulled it off, pitching my 200-pound frame underneath the hulking trunk. That’s when a white flash of pain went through my body.

Hidden underneath the pristine snow cover was a stump, and I found it with my left hip. I knew instantly I was badly hurt. I got light-headed, my stomach was doing cartwheels, and my leg started convulsing. But to my pals at the top of the hill, it was a perfectly executed Pete Rose baseball slide.

As I was writhing in pain, they howled and shouted encouragement.

Finally, Sean, an orthopedic surgeon, came to my aid. We determined it was a bad bruise, considering I have plenty of padding in that area. But it was a long, agonizing schlep back to the house. The boys — being boys — teased me relentlessly, unconvinced it was anything serious.

That evening, I strapped a bag of ice to my hip, took a few painkillers and then let the tequila works its magic. We sat for hours, sharing laughs and telling tall tales. The overnight, though, was brutal. Each time I rolled onto the hip, a stabbing pain would wake me. A week afterward, an enormous purple and orange bruise surfaced, running from my hip to my left knee. Later, a doctor told me that I’d sheared the muscles near my hip (that was the divot), and adjacent bump was the torn fibers curling into a ball.

“Well,” I thought, “that explains why it felt like the top of my head was torn off.”

Recently, Sean and I were out riding our bikes, in full cycling regalia. Cycling clothes, of course, don’t hide much; whatever curves you’ve got will show. As Sean pedaled behind me, he asked: “What’s up with your hip?”

Pointing to the distinct crease in my left flank, I replied: “You mean this dent right here? Remember boys’ weekend at Chris’s house, when I got hurt? And everyone thought I was faking it?”

Eventually, the pain and the bruise faded. But the divot remains. As does my respect for New Hampshire’s rugged back roads. NH