Letters to the Editor




What About Us? As a subscriber to New Hampshire Magazine I was thrilled to see the August addition of the magazine featuring the article "The Big Scoop on Ice Cream" written by Susan Laughlin. I eagerly turned to the page to read about all of the great places in New Hampshire that are making their own ice cream. I have to admit I was a bit disappointed to find that we were excluded from the article. We not only make a full line of chocolates, roast our own nuts, make homemade fudge from scratch and many other seasonal specialties right in our store and have been doing so since 1927, we also have for the past four years been making some of the best ice cream available in the state. Our low overrun super premium ice cream contains 16 percent butterfat. We use the same premium ingredients in our ice cream that we use in our chocolates and candies. If you haven't been in to try our ice cream I would encourage you to stop in and give us a taste. Jeffrey Bart Granite State Candy Shoppe Concord Us, Too I just wanted to point out that you missed us in your ice cream issue. The Brick House Drive In restaurant has been in Hooksett for 45 years and we are the oldest restaurant in Hooksett. We serve Gifford’s ice cream and we carry 28 flavors of it. We were never contacted about this article, where places smaller than ours were mentioned. Gary & Rosanne Cote Brick House Drive In Restaurant Hooksett Another Contender As someone who is always screaming for ice cream, I couldn't wait to read your guide to the Granite State’s best frozen treats [July 2007]. It didn't disappoint. I have visited almost every establishment listed and, while they are wonderful, I definitely think you overlooked one. LaLa's Hungarian Pastry Shop and Restaurant on Elm Street in Manchester hand churns some of the most delectable, freshest ice cream around. It is more akin to Italian gelato than Ben and Jerry's. For the ice cream purists out there, LaLa’s vanilla will make you weak in the knees! Jacqueline Tourville Nashua Down on Dairy Please take some time to read the most recent research regarding dairy products and early onset childhood diseases. Obviously, from the recent cover, the magazine has not yet learned of the connection between cow’s milk (and by-products made using it) and increased risks for heart disease, cancers, obesity, diabetes and more. Perhaps a trip to a veal farm and processing plant would also give a far different view of what goes on behind the scenes of the dairy industry. Animals are pumped full of chemicals, female cows are forcibly re-impregnated and, when she gives birth, her own young are stolen from her by force, to be replacement heifers or veal calves. Any child who witnessed this obscenity would never voluntarily eat cow’s milk products. We teach kids to ignore the suffering, as adults have mastered profoundly. Ice cream is fat, sugar, added color, added hormones, pus cells, bacteria, mixed with the rendered parts of animals and animal waste commonly used in livestock feed. Is this really what we should feed kids who suffer from a host of preventable diseases from horrible nutrition? Hardly. Perhaps the next issue [could] explore the health, environmental and animal friendly benefits of rice-based products, almond and other nut-based products, made into the delicious foods kids can consume that do not increase disease rates or the incalculable animal suffering inherent in the dairy industry. Laura Slitt Bartlett Stark Reality I was delighted to see Katy Burns’ column in the September issue. I always enjoy her column in the Concord Monitor and loved her take on the use and misuse of General Stark’s most famous toast. It seems as though almost every idiocy in the state wraps itself in his exhortation to “live free or die.” Like Ms. Burns, I suspect he'd be spinning in his grave to find himself supporting the various causes that zealots have misused his motto to rally the troops. Betsy Snider Acworth Larger is Smaller In your Sept. issue page 15, you quote a NOAA person on the length of the N.H. shoreline. If your quote is correct, then I'm astonished that someone in a business using maps would confuse large and small scale. Scale on a map tells what one unit on the map represents in similar units on the surface of the earth. This unit is usually an inch, but doesn't have to be. The larger the denominator or part of the representative fraction after the colon, the smaller the scale, e.g. we all know that 1/2 or 1:2 is larger than 1/4 or 1:4. So the map that shows great detail is the large scale map, not one of small scale as in your "How Big?” Generalization may be helpful. Because we are limited by the size of the sheet on which a map is printed, the larger the area represented on a map the smaller the scale. Likewise, when a smaller area is shown, thus permitting greater detail, the larger the scale. George Phippen New London Egg on Our Face I am writing to you about the Politics and Eggs section on page 14 of your Sept. 2007 issue. Mitt Romney is mistakenly identified as a Democrat. He should not be mentioned along with Dennis Kucinich and Chris Dodd. Michael By e-mail Say What? Re: Sept. issue of New Hampshire Magazine — “War Stories” “That’s true whether they were fighting in the Pacific theatre or at Guadal Canal” A) Guadalcanal, the last I looked was in the Pacific. B) Guadal Canal??? Is that the one in Egypt? Is your proofreader on vacation? Ken Schaefer Londonderry Editor’s Note: Thanks for the correction, straight up with a twist of sarcasm. We’d blame spellcheck gone awry, but every editor knows, when it comes to proofing, the buck stops hear. Good for the Gallery It was a great surprise and honor to be named one of New Hampshire Magazine’s “Best of 2007.” It has increased the recognition of the gallery, with many more people coming to see the regionally, nationally and internationally recognized sculptors exhibiting in the 2007 Invitational Sculpture Exhibit. They are also pleased to find the three indoor gallery spaces with exceptional artwork on display. This year visitors have come from as far away as California and Australia, making the Mill Brook Gallery and Sculpture Garden a true New Hampshire destination. Thank you for your help at New Hampshire Magazine. Pam Tarbell, Director Mill Brook Gallery Concord How About Howard’s? I was very happy to see the Road Trip “Groveton to the Canadian Border,” [September 2007]. As a fisherperson and moose watcher, I have made this trip a couple of times a year for going on 10 years now. We love to stay in Pittsburg, whether it be at Deer Mountain Campground or some of the lodges on First and of course Back Lake (Powderhorn Lodge). Your trip includes many great stops but … how can you leave out Howard’s of Colebrook? Have you tasted their pie? They have the best pie anywhere! All are made on premise and are fantastic — chocolate crème, banana crème, coconut crème, strawberry, rhubarb. A trip to the North Country is not the same without Howard’s. We stop both coming and going, and enjoy takeout as well. Shame on you! Karen Jackson Pelham Clever Newts I am pleased that this is my first time looking at New Hampshire Magazine and came across the newt contest and was able (through much searching) to find all four newts. I enjoyed your magazine very much and have just completed the order form so that I can enjoy this on a monthly basis. The newt idea was very clever. Sincerely, a happy new subscriber. Cheri Sweeney Hollis Best-kept Secret? Love your magazine. Encourage you to check out the best-kept restaurant secret in Portsmouth, the Dunaway Restaurant at Strawbery Banke. You will enjoy, as we have on several occasions, a delightful culinary experience, delicious food and wine, and impeccable service. This definitely deserves to be included in your list of restaurants. Keep up the good work! Joyce Gaherty Grantham Editor’s Note: The Dunaway was listed in our November ’06 issue as a Best New Restaurant and, to further compliment owner Jay McSharry, he was recently quoted in National Geographic Traveler. Seems Portsmouth finally came into their radar.

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