Author: New Hampshire Magazine Staff
New Hampshire Magazine Interviews Mike O'Malley
His first big brush with fame was probably when his highly touted sitcom, “The Mike O’Malley Show,” went down in flames in 1999 after only two episodes. Since then he’s become a successful actor, writer and director for film and…
Turning Inside Out
When you live in New England, every summer day is a precious, fleeting thing. In a part of the country that spends three quarters of its time besieged by snow, ice, cold spring rain, nor’easters, mud and any combination of…
Having a Baby
"Just relax, take a vacation.” “Maybe you should try acupuncture.” “I hear supplements can be effective.” A woman who has difficulty conceiving a child is likely to hear such well-meaning suggestions. But treating infertility, which affects at least 13 percent…
Time to Hit the Road
At last — sunshine, warm breezes, sparkling blue water. The road beckons. Whether the road that calls you is a highway, a byway, an expanse of ocean or the airways, summer heightens the urge to travel. Faraway places will expand…
Our Seacoast Unfolded
Join us as we hit the beaches and cruise the backroads on a sun-drenched quest. This guide is designed to reveal the riches that await you on along the country’s shortest seacoast, whether you are shopping, sightseeing or just seeking…
25 Great Tastes
Great restaurants serve good food, but often there are certain items on the menu that never fail to please even the most critical of palates. We offer you here a compilation of dishes, with a variety of great tastes from…
The Mistakes of Aught-six
"Grampa,” my inquisitive great-granddaughter asked, “the teacher told us that New Hampshire used to be special but now it is not. Is that true?” “I am afraid so,” I said as I pulled her onto my lap. “What happened?” “The…
Goodbye to the Bee
When I was a callow youth, more familiar with monster movies and comic books than with cliches, I found a note from my mother saying something like, “I’ve left some snacks out for the time being, but I’ll be back…
All Plants Welcome
Every spring I watched with a mixture of admiration and envy as my neighbors’ yards transmuted from snow-covered mud flats into stunning gardens. By summer, our quiet little street looked like a horticultural block party, a festival of color. Until…
200 Summers of Roses
James Rundlet was a precise man, someone who carefully laid out the plans for his Portsmouth home and gardens using his considerable knowledge of geometry and trigonometry. Two hundred years later, the results are still pleasing. He started life as…
An Architect's Kitchen
Seven years ago, Lisa Muskat and her husband fell in love with a farmhouse in Bedford that was built two centuries ago. But love affairs inevitably have challenges and so did this one. Most of the house had to be…
Frozen Landscapes
One-of-a-kind designs come from fresh and imaginative glasswork. It’s called Jackdaw Glass, an odd name for a glassblowing company until you remember that the crow-like jackdaw is attracted to shiny objects, and the signature work for glassblower Adam Noga is…
Letters to the Editor
More to Love In the April issue, one of the letters [Lover of Stones] suggested a future article about the use of stone. I concur with the writer's solid suggestion. On a recent visit home to the Granite State, I…
Tasty Tomatoes
The word is out on tasty tomatoes — the uglier, the better. It seems the pretty pink firm pommes you find in the supermarket are hybrid varieties grown for their ability to ship well and not much more. Their lackluster…
Fat Free
Twenty-five years ago, liposuction (sometimes called lipoplasty) was a little known procedure in this country. Who could have guessed that by 2005 it would be the most frequently performed aesthetic surgery procedure, among both men and women? In 2005, more…
A Gadabout’s Guide to Great Golf in New Hampshire
There are all kinds of golfers — beginners, intermediates and scratch golfers. Some wear pants with whales on them, do everything just so and take themselves way too seriously. Others are like Rodney Dangerfield in “Caddyshack,” just using a friendly…
The Fine Art of Raising Chickens
Blame Martha Stewart and her oh-so-chic “palais des poulets.” Or perhaps it has something to do with what’s been called “their stress-reducing properties.” Whatever the exact reason, keeping chickens is suddenly hip. And not just in the rural backwaters of…
Getting Over It
One morning in May, 2003, the people of New Hampshire awoke to the news that an ancient natural rock formation high on a mountain in Franconia Notch, which when viewed at a certain angle bore a craggy, amazingly stark outline…
“Remember the Ladies”
I wonder what Abigail Adams would think. Where would our long-ago neighbor to the south stand in the current debate about whether to amend the Constitution to guarantee equality for women? My guess is she would be astonished that —…
Scattering Old Traditions
They came to New Hampshire from as far away as California to wish their friend good-bye. The group had spent many years skiing together, so it made sense that 40 of George’s friends would gather at Cannon Mountain on a…
The Beauty of the Lilies
First you see the old barn that’s painted pink. Then you see acres of daylilies in orange, red, purple, peach, cream, yellow, gold, apricot, white, lavender and tangerine. You’ve arrived at the Bethlehem Flower Farm, grower of some of the…
The Seasoning of a Chef
What you liked about Lindbergh’s Crossing remains at 29 Ceres Street. The classic French technique, the subdued light and charming ambiance of exposed bricks and rafters. And, of course, the great salads and snails. But for chef and new owner…
Hand and Heart
Sibylle Tornow of Merrimack is a ceramic artist with a hand for drawing. As a student she studied fashion design and learned to render fashion sketches with ink. Now, as a “frustrated watercolorist,” Tornow uses a paintbrush dipped in glaze,…
Day to Remember
Memorial Day is a time for picnics, parades and remembering those who have served our country in the military. In this fifth year of war in Iraq, and longer in Afghanistan, our military deserves much more than passing recognition of…
Lessons Learned from Scratch
The first time I made and tasted whole-milk ricotta cheese I was a fan for life. With some buttermilk and one gallon of whole milk, I was on my way. Heating the mixture to 175 degrees and watching the separation…
Letters to the Editor
Go Undercover Upon reading the editor's note to the "Disappointed in Sutton" letter [March 2007 issue], I felt compelled to give your magazine staff some feedback of my own. Many people cannot afford the luxury of dining at the same…
Remarkable Women of the Arts
The greatest virtues of humanity — justice, wisdom, compassion — are usually depicted in art as women, and women intuitively appreciate the power of art to liberate, instruct and heal. This year our annual celebration of new hampshire women combines…