Farms & Businesses
Learn here how local entrepreneurs fulfill their goals of sustainability, community-mindedness and a commitment to the environment.
The weather is warming, and the growing season is nearly upon us. Once again, we can support local farmers through a CSA.
But don’t wait until the cabbage starts to grow. There are limited shares, and you have to sign up ahead of time.
“Community Supported Agriculture (CSA) has become a popular way for consumers to buy local, seasonal food directly from a farmer,” according to Local Harvest, the organization that “connects people looking for good food with the farmers who produce it.”
In March and April, it’s raining calves here at Miles Smith Farm. At least that’s what it feels like when each season 15 to 20 calves join our herd of Scottish Highlanders. Sometimes it’s easy, and sometimes it’s a struggle.
When birth is imminent, expectant mothers are kept in the barn, so we can keep an eye on them. But it’s hard to know just when to confine them.
A cow’s udder will swell a few days before, but the birthing vigil starts when the cow’s water breaks. Sometimes the water breaks, and the calf appears within minutes. Other times the wait is much longer, but still, the farmer has to be alert day or night, whether it’s clear or stormy, whether she’s well rested or exhausted.
Frustrated with your boss? Is your spouse ignoring you? Kids tuning you out? There’s a program for you. Cuddle a cow. Yes, now it’s a thing.
I recently heard that Mountain Horse Farm in upstate New York is offering cow- and horse-cuddling sessions for a fee. Cuddling a horse and a cow simultaneously (which seems excessive to me) can cost $130 an hour, while cow cuddling alone is $90.
That seems like a lot. After all, what’s time to a cow?
The Tupelo Music Hall’s motto is “It’s all about the music,” but at this Derry entertainment venue, the mission goes far beyond that.
The popular music venue chooses to run sustainably - serving drinks in compostable cups, choosing energy-efficient kitchen appliances, recycling about a third of its waste and recently installing a 313-panel rooftop solar array. It’s the first music venue in New England to go 100 percent solar...
At Fiddlehead we’re all about local, so why would we drag our sweetie halfway across the country for a Valentine’s Day getaway, or for that matter travel far for our own mid-winter getaway? We’re thinking staycation. And we’re thinking bed and breakfast, the quiet cousins of inns and hotels.
If your cup of tea is, well, tea, check out SereniTea Bed & Breakfast and Tea Room in old Wilton Center, a new addition to the state’s ample offerings of these cozy, historic lodgings. The original Federal-style structure on the property was built in the late 1700s and was enlarged to its present Adirondack cottage-style in the 1870s.
The 18-acre property and carriage house changed hands several times since then. Pam and Peter Clemens purchased it two years ago and painstakingly restored and renovated the private residence to the B&B and tea room of their dreams...
Time stops as you lie in pitch blackness. Limbs and body are weightless, and, eventually, the interfaces among the air, the water and skin disappear.
In a state of deep relaxation, one can feel in a void – a breathable vacuum without light, color or any external stimulus. A pool of warm, salt water infused with 1,000 pounds of Epsom salt supports without effort.
Eventually, any concept of time disappears.
Fighting climate change can seem like a daunting global challenge too big for just one person or one community to tackle, but ReVision Energy, an employee-owned solar company, is attempting to chip away at this problem one rooftop at a time.
For more than a decade, ReVision has been building solar panel installations across northern New England for private homeowners, nonprofits, communities and schools, thus reducing reliance on fossil fuels while investing in the sustainability of the region. With offices in Concord and Brentwood, as well as Maine and Massachusetts, ReVision Energy has built more than 7,000 solar installations, while also earning awards and recognition for being among the best companies and places to work in New Hampshire and Maine...
Move over horses and dairy cows. An ambitious effort to preserve historic agricultural buildings in New Hampshire has opened the barn door for musicians, storytellers, artisans, Irish step dancers and couples sipping coffee and wine.
Nothing says New Hampshire like a huge red barn looming over a snowy field or weathered barn board gracing a colorful fall foliage scene. But there is trouble for many historic barns – trouble brought on by a couple of centuries of wind, rain, snow and, well, time... “Barns are physical links to the heritage and history of our state, and we are losing them at an alarming rate”...
On a sweltering afternoon when a trip to the beach would have been more welcomed than a few hours of field work, Kelsey MacDonald assembled 13 volunteers at Heron Pond Farm in South Hampton to collect squash left behind after a recent harvest.
Armed with sturdy trash bags and cardboard boxes, the volunteers picked so much squash MacDonald had to make three trips in her Subaru Forester hatchback to donate the produce to Gather Food Pantry in Portsmouth. In all the group gathered 2,200 pounds of summer squash and zucchini...
Huckins Farm is one of the state’s premier purveyors of raw milk, prized by aficionados for its health benefits. Raw milk contains higher levels of probiotics and enzymes, which are lost when milk is pasteurized.
Not only is necessity the mother of invention, but it took a mother to invent something that would ease her daughter’s condition and create an entire business around it.
Shortly after Teresa Paquin’s daughter Alyssa was born she developed a severe case of eczema... Teresa decided to seek further information from a holistic doctor and started giving her baby red clover baths and other plant-based treatments.
Need a stained-glass window to make your foyer pop? How about a soapstone farmer’s sink to give your kitchen a vintage ambience, or crystal doorknobs to make a doorway shine?
Architectural Salvage Inc. in Exeter and Nor’east Architectural Antiques in South Hampton can set you up... they have creative ways to add interesting accents to your home, divert material from landfills and minimize the use of non-sustainable goods ...
If you want to see for yourself what came first – the chicken or the egg – Templeton Family Organics has a deal for you. It’s called Rent the Chicken, with the goal of “families helping families to bring one simple food source closer to their table one rental at a time.”
You can find evidence of Timberland’s commitment to sustainability before you even step foot inside the company headquarters in Stratham. In the parking lot are electric vehicle charging stations and preferred spots for those who carpool or drive energy-efficient cars.
It’s time for mud season, the waterlogged interval when the earth moves under your feet, but not in a good way. Some call it the fifth season in New Hampshire, when dirt roads turn into mud wrestling pits, frost heaves turn hilly roadways into washboards and a walk across a pasture can become a disheartening slog...
David and Audrey Hammer sell Chryslers, RAMs, Fiats and Jeeps, but they are also selling something else – the notion that a business can be profitable and environmentally responsible at the same time. The new, 25,000-square-foot Contemporary Automotive dealership in Milford is the largest solar-powered car dealership in New Hampshire.
Agriculturists of an historic bent can go back to the future at Sanborn Mills Farm in Loudon and learn traditional farm techniques like blacksmithing and oxen handling.
Sanborn Mills Farm is a place for people to learn how to work the land in ways that “are sustainable and self-renewing. Using the model of a traditional New England diversified working farm (agricultural fields, managed forests, timber framed barns for animals, a water-powered sawmill and grist mill and blacksmith shop), the farm serves as a place to apply the lessons...
A trio from W.S. Badger Co. sang the joys of working in a family-friendly environment to the tune of “Ghostbusters.”
A representative of Timberland expounded on the mechanics of the company’s waste management program while three folks pantomimed, donned in sunglasses and head-to-toe white hazmat suits representing trash bags titled “recycle,” “compost” and “waste.”
When the New Hampshire Farm and Forest Expo opens on Groundhog Day Ted Frost will be there.
“He is the spirit and character of the expo”...
The Expo will be held Feb. 2-3 at the Radisson Hotel in downtown Manchester and, if past years are any indication, Frost, a third generation Greenville farmer and agricultural equipment dealer, will be there with a twinkle in his eye...
David Valicenti didn’t quite catch lightning in a bottle when he began selling his family’s pasta sauce at farmers’ markets, but it certainly lit the way to a new career for the former bicycle courier, punk rock drummer and chef de cuisine.
The University of New Hampshire is schooling us on sustainability by the book and by example.
“Many universities are talking about being sustainable. We are actually doing the work,” Miriam Nelson, director of UNH’s Sustainability Institute said recently.
Its list of awards and accolades takes up pages on the school’s website. Earlier this year the school was awarded the top rating from the Association for the Advancement of Sustainability in Higher Education. It is the third university to achieve the honor.
Al Fulchino of Fulchino Vineyards in Hollis shared a story that perfectly illustrates that which makes local wines unique: “An American family finds themselves at an Italian country taverna after a busy day of touring. They call for glasses of the house wine, and are flabbergasted at how fresh, how delicious it is. Curious, they notice that the bottle has no name, no label, no vintage. ‘Where is this amazing wine from?’ they ask. The padrone shrugs, then gestures up the road. ‘My grandfather makes it, up the hill.’”
Good news, New Hampshire oenophiles, you don’t have to travel all the way to the Old Country to have that experience. Grandpa and his progeny are living right down the road and their wines are amazing.
Alnoba was built on a hill in Kensington with a nod to the past and an eye toward the future.
The gathering place was constructed with vintage and modern materials around a frame of hand-hewn timbers from a barn built in 1760. It has a great hall worthy of a medieval castle with a vaulted ceiling framed by barn timbers and wooden flooring reclaimed from a Maine mill.
The fireplace, which dominates the hall, is made of granite blocks from local quarries. Floor-to-ceiling windows in various meeting rooms look out on birch trees waving in the wind. A statue of Buddha stands in a room devoted to meditation and yoga. A flat water element in front creates a reflective surface and drops off to re-create the music of a mountain brook.
Lakes Region locavores have it made at Moulton Farm in Meredith.
Wooden shelves and baskets overflow with fresh produce, baked goods, jams and jellies, all grown, baked and preserved on the premises.
On a recent afternoon, a constant stream of cars arrived and departed at the 126-year-old farm off the Whittier Highway (Route 25). Shoppers studied tomatoes, corn and other produce in the sunlight, weighed summer squash in their hands, sniffed clutches of basil, pinched bread and perused shelves filled with jars of mint jelly, salsa and pickles made in the farm kitchen. There were racks of shelves filled with pies, breads, rolls, cookies, muffins and granola made there, too.
A dozen cows graze in a pasture in Canterbury. The animals lumber from tussock to tussock, chew thoughtfully and occasionally moo. They radiate serenity and contentment. And why not? They’re living the bovine dream.
Luke and Catarina Mahoney’s Brookford Farm is a celebration of agrarian biodiversity and good old-fashioned farming where the cows have names, not numbers.
Everybody has their favorite ice cream stand and, let’s face it, there’s more to it than just sugar and milk - there’s also the ambience, familiarity and, truth-be-told, ice cream loyalty.
The frozen treats always taste better at that place you went with your dad on summer, Sunday afternoons, or that drive-in with the big neon ice cream cone you visited when your family went to the lake. And who can forget that first date at the ice cream stand near the high school?
Ice cream is not just about your favorite soft serve cone or the amount of chocolate jimmies on the hot fudge sundae. It’s also about nostalgia and the intoxicating mixture of hot summer nights, cold, creamy joy – and yes – a little romance...
It’s purple. It’s fragrant. It’s the hip herb to have in your house and in your pantry.
Lovely, lovely lavender is popping up on menus, in DIY crafts and health products – well, like lavender in a mid-summer field.
...And lavender is the object of obsession of entrepreneur Patricia Carew, after she first saw a field of the purple plants growing on a New York farm more than a decade ago.
You’re a conscientious consumer. You grow your own veggies, buy grass-fed beef from the farm down the road and purchase milk from an organic dairy in the next county.
You patronize an orchard that doesn’t spray, and when you go out, you prefer a restaurant that promotes farm-to-table practices.
So, what’s missing?
Face it. You have absolutely no idea where your seafood is coming from, how old it is, how it has been handled (or mishandled) or even if it has been labeled properly.