September Q&A: Gathering the Kiwis
Simon Leeming has been in this country - mostly in Canterbury, N.H. - since his family came here from New Zealand when he was 18, but his heart still belongs to the land of Kiwis. So much so, he serves…
Author: New Hampshire Magazine Staff
August Q&A: Balancing Act
She hasn't learned to do it yet ("it's really difficult"), but that doesn't keep Michelle Keezer from being a great coach to a bunch of 7- to 14-year-olds who ride unicycles. They learn in a unique program at the Andover…
July Q&A: The Motivator
Steve Priest is retired, but for him that only means more time to work as a motivational speaker and writer, and to do things outdoors- hike, bike, run, swim, canoe and bang up his nose riding rapids. And that's just…
June Q&A: Drama King
When Peter Ramsey, now 50, was a kid his house was right next door to the New London Barn Playhouse, and on summer nights he listened to "Hello, Dolly," "Oklahoma" and the other Broadway songs that wafted up from the…
May Q&A: Political Star
If you're into politics, Jennifer Donahue is a name you know. You've seen her on "Hardball," "Anderson Cooper360" and the nightly news on all the networks. She's widely quoted in top newspapers like the New York Times and magazines like…
April Q&A: The Bard and the Bastard
By day, he's an economic consultant for RKG Associates in Durham. By night, he could be any number of things - king, friar, villain, soldier, courtier. Those are the kinds of roles Larry Cranor plays for the New England Shakespeare…
March Q&A: For the Love of Art
Not many children have an 18th-century painting hanging on their bedroom wall, but Susan Strickler did. It was a reproduction of Gainsborough's "Blue Boy" and she remembers it being there from the time she was 8 or 9. Whether that…
February Q&A: Star Gazer
About one percent - that's David McDonald's guess about how many people know very much about the stars:"People tend to know their trees, the animals because they see them out their back door. We don't encounter the stars as much."…
January Q&A: Football Fantasies
Frank Coppola says he was a bookworm during his school days and never participated in organized sports, but in the years since then (he's now 32) he's become a major player in the state's fantasy football craze. The Lee resident,…
November Q&A: Ancient Arts
Kung-Tai Tsay came to this country from Taiwan back in 1975 when her husband was accepted into graduate school here. But, in all the years since,Tsay never forgot the Chinese traditions she grew up with. She pursued the ancient arts…
January Food for Thought: The Comfort of Home Cooked Food
Chocolate pudding is a great nostalgic dessert at home or finish at the finest restaurants. Chilled chocolate pudding isn't just for snack time anymore. It belongs on menus in the finest of restaurants if it's made with passion and quality…
February Food for Thought: Spoon Up the Sauce
Dulce de Leche, cajeta, majar or milk jam - this sweet sauce made from caramelized milk is a treat in any language. Milk jam or milk candy just doesn't sound as fancy or intriguing as confiture de lait from the…
March Food for Thought: March Maple Madness
It's a Yankee tradition. You just need clean snow and a good supply of March gold. Does anyone eat sugar-on-snow anymore? I must say the first time I had the opportunity to sample sugar-on-snow I just didn't get it. Eating…
April Food for Thought
J-E-L-L-O can be made at home along with simple cookies to re-imagine your childhood, but even more tastefully. Several recipes come to mind when I start reminiscing. Shortbread cookies were all the rage for years until butter had to take…
May Food for Thought: Brandied Nut Cream
This recipe for brandied nut cream is one of my all time favorites. The combination of peanut butter and brandy sounds a bit odd but they really do taste so good together. Other flavor combinations that have worked well, but…
June Food for Thought: Limes or Lemons? Ask Your Pocketbook
Lemon prices are rising along with gas prices. Here's an easy guide to switch over to the more reasonably priced lime. Move over lemons - limes are getting a second look. Cooks all over are finding more interesting ways to…
July Food for Thought: Stalking the Wild Blueberry
Take a walk in the woods for a tantalizing snack or a sophisticated condiment Over 20 years ago I remember hiking in northern New Hampshire just outside of Errol and stumbling upon the famous wild blueberry bushes that decorate the…
August Food for Thought: Quality Drives Prices
For the best flavor read labels and look for pure ingredients. In tough times - when food prices are through the roof, and labor and healthcare costs are at an all-time high - many restaurants and food service establishments look…
October Food for Thought: Remember Indian Pudding?
In spite of its name, Indian pudding was not adopted from American Indians by the settlers. The name came from the use of "Indian meal," another name for corn meal, which, of course, was adopted from Native Americans. When you…
September Food for Thought: The Apples are Ready
With so many apple desserts in New England, where does Apple dumplings for breakfast just can't be beat, or how about a warm and crunchy oatmeal apple crisp, or perhaps a bubbling-hot apple cobbler right out of the oven, served…
November Food for Thought: (Baked) Alaska Florida
With Alaska on the ticket and Florida sure to be a battleground state, it's the perfect dish for election night. Alaska Florida - that's actually a dessert you probably know better as Baked Alaska. In 1893, in the cookbook "Epicurean,"…
