WOLFEBORO — New Hampshire Boat Museum honored Larry Houle of Alton Bay with the Hank Why Volunteer Award at this year's annual Volunteer Cookout. Over 170 museum volunteers were on hand to thank Larry for his many years of dedicated and loyal service to the Museum. Outgoing Board Chair, Rick Kourian presented Larry with a plaque thanking him for his contributions to the Museum.
The Hank Why Volunteer Award is named for long-time NH Boat Museum Board Chair, Hank Why who retired from his position in 2012. This yearly award is given out to a Museum volunteer who has shown exemplary dedication and devotion to some aspect of the Museum's operations.
Larry Houle provides a valuable service to the NH Boat Museum as volunteer photographer. His remarkable photos are used to document events, as well as for publicity, the website, Facebook, the museum's newsletter, and for special publications.
Most recently, his photographs of the Alton Bay Boat Show were selected by Classic Boating Magazine to illustrate an article on the Museum's annual boat show. Earlier in the year, his photos illustrated an article on the NH Boat Museum for Brass Bell Magazine. His photographs provided invaluable exposure on the NH Boat Museum in these two prestigious national boating magazines.
Rick Kourian remarked "We appreciate all that Larry has done for the Boat Museum over the years. Thanks to Larry's talents, dedication, and willingness to assist the Museum at every event, we have a valuable high-quality array of photographs. Like so many of our volunteers, Larry gives of his time selflessly, for which we are very grateful."
Each year, over 200 volunteers contribute countless hours to the Boat Museum's many programs. The annual Volunteer Cookout held at Camp Belknap is the Museum's way of saying thank you to these integral volunteers who keep the Museum running.
Last Updated on Wednesday, 13 November 2013 10:34
GILFORD — Guys' Night Out at Gilford Community Church will be held on Thursday, November 21 at 6 p.m.
The speaker for the event will be Brad Fitzgerald, owner and operator of the successful "Woodshed Roasting Company" in the Gilford/Laconia Business Park. He will be speaking on the special blends that his company roasts for restaurants and retail stores.
Dinner will be catered by Ellie Murphy. The cost is $11. All men in the Lakes Region are invited to attend. Reservations requested by Monday, November 18. For more information or to register call 524-6057.
Last Updated on Wednesday, 13 November 2013 10:26
GILFORD — On Friday November 22 at 11 a.m, Wesley Woods will welcome Kelly Lang from Green Life Wellness. Kelly will discuss vibrant longevity.
In this workshop Kelly will identify some of the key factors in premature aging, as well as the key elements necessary for aging gracefully. Topics will include identifying nutritional deficiencies, toxicity, improving cellular health and maintaining optimum brain function as we age.
Kelly Lang is an integrative nutrition trained and certified health coach, mother of 4, and founder of Green Life Wellness, a holistic health coaching practice.
Last Updated on Wednesday, 13 November 2013 10:23
MEREDITH — The weather has turned colder, but it hasn't cooled down in the kitchen at Moulton Farm in Meredith. The farm's kitchen is staying busy and farm chef Jonathan Diola and Tricia Lutkus, the farm's talented baker, are continuing to prepare tasty food to make weeknight dinners and the holidays easier.
For busy weekdays, the farm has just started its "Farm Meals for You" program. On Wednesdays, Thursdays and Fridays Diola and Lutkus will prepare a three- course dinner including appetizer, entrée and dessert that will include ingredients grown at the farm.
The menu will change weekly with the complete three course meal ranging in prices from $13 to $18 plus tax. The choices will be announced on the farm's Facebook page and at moultonfarm.com/farm-kitchen. "Just call us no later than noon of the day you want the meal. By 4 p.m. your meal will be ready for you to pick up, reheat and enjoy," says John Moulton, owner of Moulton Farm. "It's a way to have a delicious meal without the work."
The farm kitchen will also be offering pies, breads, desserts, appetizers and side dishes for the upcoming holidays. "Several years ago we started doing this for Thanksgiving," explains Moulton. "Our customers kept asking for us to expand the program, so this year the farm kitchen team will be preparing items for holiday parties, Christmas and even New Year celebrations since the farm market, which carries a range of items including fresh seafood and locally grown meats, and kitchen will be open until December 31 this year. We've even used season extending techniques so we should still be harvesting some fresh produce into December."
Last Updated on Wednesday, 13 November 2013 10:22