32 years of public service - Pattison served critical role for State House, Laconia parks

LACONIA — The state and the city will soon bid farewell to a an exemplary public servant with the retirement of Jeff Pattison after 32 years with Office of the Legislative Budget Assistant (LBA) at the State House, the last six of them at its helm, and 14 years as a member of the Laconia Parks and Recreation Commission, a decade of them as its chairman.

Pattison and his wife Judy, who have lived in Laconia since 1977, intend to move to San Diego, California, where his brother has lived for some time and close to both their sons, A.J. and Tyler.

"Jeff has been a big asset to the community," said Kevin Dunleavy, director of Parks and Recreation, "and we're going to miss him." During Pattison's tenure the Robbie Mills Sports Complex, where he donated the dugouts on the baseball diamond in memory of his father, came to fruition. Pattison contributed to bringing the New England Collegiate Baseball League to Laconia and served as a director of the Laconia Muskrats. A number of city parks and playing fields were renovated and improved under his direction. Dunleavy recalled that Pattison would come to commission meetings at 7 p.m., still dressed for work, and return to the State House when the meeting adjourned. "Jeff brought a lot to the table and there was lots of change on his watch," Dunleavy remarked.

Pattison joined the LBA in 1983 after working for seven years at Pike Industries, and in 2009, after serving with three of his four predecessors, became the fifth Legislative Budget Assistant since the position was established in 1947. The LBA consists of two divisions, the budget division, which provides technical assistance to the Legislature on all fiscal issues, and the audit division, which conducts financial, compliance and performance audits of state departments, agencies, commissions and programs.

A non-partisan office, the LBA works for the House and the Senate, the Republicans and the Democrats, the majority and the minority as well as with the many departments, agencies, boards and commissions throughout state government. "We work for them all," Pattison said, "and we walk a fine line." The position is a demanding one, particularly every other year when the Legislature prepares the biennial budget. The LBA staff often works late into the evening — even into the next morning — Pattison routinely went to his office on Sundays.

Recalling that he first stepped into the State House the day he began work 32 years ago, Pattison said "it's been my second home ever since.'" When he began he worked without a computer, only IBM Selectric typewriters and Monroe calculators. "That was our automation," he said.

Pattison said that in three decades there has been significant turnover in the office, but took pride that more than 20 former employees of the LBA are at work in other state agencies today. The experience, he said, "is all about the people I've dealt with. I would say thousands when you think about it over 32 years."

Senator Chuck Morse (R-Salem), who has worked closely with Pattison as both Chairman of the Senate Finance Committee and President of the Senate, described him as "truly one of the people who really cares about New Hampshire." Stressing his professionalism, he said that "Jeff served both the Senate and the House, Republicans as well as Democrats and treated all of us just the same. " He noted that "he can take a complicated subject and make it work for every member of our legislature. Everybody agrees," he continued, "the level of integrity of the LBA is top notch."

Representative Neal Kurk (R-Weare), whose career on the House Finance Committee, paralleled Pattison's at the LBA prized his "unflappability" and described him as "evenhanded" and "exceptionally competent."

Representative Mary Jane Wallner (D-Conocrd), one of only two Democrats to chair the House Finance Committee in the last century, called Pattison "a great teacher," who tutored lawmakers not only about the budget but also about leadership.

Senator Jeanie Forrester (R-Meredith), who chairs the Senate Finance Committee, also underlined Pattison's professional approach to his responsibilities. "He could navigate the waters of politics," she said, adding that "anybody can swim about in calm waters, but its the stormy seas that take an exceptional person."

Matt Lahey recalled that he and his wife Chris went to dinner with the Pattisons virtually every Saturday night for years. Pattison's sons were contemporaries, classmates and friends of the Lahey children. "Jeff really took that job very seriously," Lahey said, "but, he was a great father who was always involved with the boys, helping with their academics and coaching their sports. This city will miss them."

"It's really been a great run," Pattison said, characteristically adding that he was confident he was leaving the LBA in position to serve the Legislature in the manner to which it has become accustomed.

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Hay Crop Down, May Lead to price increase (563 w/cut slugged hay)

GILFORD — Jeff Keyser of Ramblin' Vewe Farm on Morrill Street, says that this year's hay crop will be about 16 percent less than last year's and says that an extended dry spell in May is the chief culprit.
''It was too dry in May and nothing grew. My first crop was 4,300 bales, which was 700 less than we did last year.''
He says that he hasn't been taking on new customers and that his hay is selling for $5 a bale, a price which he may increase once the second crop is completed.
Keyser expects to harvest about 2,200 bales from his second crop, which would bring his total for the year to 6,500 bales, compared to 7,800 last year
As of Friday he had managed to bring in about 1,500 bales from his second crop and only had six of his 40 aces left to harvest.
Keyser says that the optimum time for making hay is mid to late June, when the grasses are at their nutritional peak and have lots of green leaves. After that time the stalks become more dense and woody, introducing a ''crunch'' factor that makes the hay less appetizing as well as less nutritious.
''The first crop should be the best if you get it early enough but the second crop is usually a little higher in protein,'' says Keyser.
He says that 40 acres of hay are cut twice annually at the farm, producing approximately 7,500 bales of hay, 2,000 of which are consumed on the farm. The balance is sold to neighboring farms.
Howard Pearl hays some 120 acres on Loudon Ridge Road and said that the dry summer has shrunk yields. "There are definitely lower quantities per acre," he remarked. "I'm selling hay as fast as I can make it." Pearl first cut hay in early June then cut again in early August and is now preparing for a third cut later this month. He planned to store the yield from the last cut in the barn for delivery to his customers during the course of the winter. While supply may be short of yields in prior years, Pearl said that he has not adjusted his price of $5.50 for a dry square bale, which matches what he charged a year ago.
Dennis Schaefer, who raises goats on a small farm in Loudon, said that the lone alternative to local hayfields is hay, usually imported from Canada, sold by large feed stores like Agway and Blue Seal, where the price may be double or more that of local farmers.
Ramblin' Vewe farm has been in operation since 1987 and maintains a flock of registered purebred Suffolk and Targhee sheep, selected to meet the standards of their respective breeds as well as to produce high quality meat, wool and breeding stock replacements for the local and New England market.
Keyser's wife, Joyce, operates the Shepherd's Hut Market at the farm, which sells wool roving, needle felting supplies, as well as freezer lamb, maple products including syrup and maple sugar, organic honey, and vegetables in the summer. Joyce spins and sell her hand spun yarn as well.

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Farm to Table takes root in the Lakes Region

LACONIA — When chef Kevin Halligan was preparing to open The Local Eatery, located in the railroad depot in downtown Laconia, many thought he was crazy to promise an ever-changing menu built primarily on local ingredients. Now, having celebrated a third year in business that is double what his initial business plan projected, he thinks the crazy thing is that no one else has appeared to emulate his success.

If the local farm-to-table restaurants were a mountain range, Local Eatery would be its Everest. With few exceptions, Halligan's food is made from food grown and processed in northern New England, and much of it within a few towns of the restaurant. At this time of year, diners should expect their meal to be 85 to 95 percent locally-sourced. "If we can get it from here, we're getting it from here," he said. "I try to stay true to my mantra, and obviously, it works."

As his doubters expected, it's not the easiest way to stock his pantry. In August and September, his days begin at 9 a.m. and end sometime after midnight. He spends the hours before dinner service prepping both for that night's orders as well as putting away food to serve over the winter months. On Thursday morning, for example, he was poaching and pressure canning pears so that he'll have local fruit to serve in January.

He also has to build and maintain a network of local farmers willing and able to sell to him as well as their CSA and farm stand clientele.  It's difficult and frustrating at times, but then there are the local producers he's come to treasure working with, such as White Oak Pond Farm in Holderness, which found a way to grow artichokes exclusively for the Local Eatery.

Lastly, he has to throw out his menu every two weeks to reflect the changing availability of locally-harvested goods. "It's getting harder and harder. I've written 75 menus in three years," he said. During his first few months, he could conjure a new menu within a couple of hours. More recently, it takes a week of brainstorming with his staff. It's more work now, but he concedes that the end product is better for it.

Halligan said the best way to describe his cuisine is "American farm-to-table," which means, "I totally pay homage to the quality of the produce." Kitchen production is surprisingly simple and familiar. Vegetables are often just sprinkled with salt and pepper, drizzled with oil and roasted. Yet, he often hears people say that they're the best they've ever tasted. Recently, a woman asked him what his secret was to his carrots. He shrugged and suggested she visit her local farmers' market.  "I think people taste the quality. People say, 'Oh my God, it's so good.'... it's the way carrots should be."

His 35-seat restaurant has seen sales increase by 30 percent each of the three years he's been in operation. Now, his only regret is that he has to turn people away, and he scratches his head when he sees a pale, flavorless tomato served when the real McCoy can be had at the nearest farm stand.

On Sept. 27, Halligan will partner with Smith Orchard in Gilford to serve "Breakfast in the Orchard." Tickets are $35 per person and available at either Quik Laundry in Laconia, the Local Eatery or Smith Orchard.

Charlie Burke of Weather Hill Farm in Sanbornton, who heads the New Hampshire Farm to Restaurant Connection, says that he's not surprised by Halligan's success at the Local Eatery.

''Before he ever opened we worked with him on the certification process. He's done a great job there and is a strong advocate for fresh and locally-sourced food,'' says Burke.

He said that the Farm to Restaurant Connection, an all-volunteer group which works with New Hampshire Made to promote Granite State products and links farm and food producers with restaurants to make it easier for them to use local products in their menus has come quite a way in the last several years with its certification program and educational efforts.

He says that statewide there are some places taking the lead, like Jeff Paige at the Cotton Restaurant in Manchester, Trish Taylor at the Grappone Center in Concord and a new Manchester restaurant, The Foundry which is owned by Dean Kamen.

Another Lakes Region restaurant which he says is at the forefront of the Farm to Table effort is Tavern 27 on Parade Road in Laconia, which marked its fifth anniversary on May 5 of this year.

Owners Ray Simanson and Leslie Judice run an American Tapas Restaurant and say they strive to use local farmers and purveyors for their ingredients, organic when possible and that no trans-fats, artificial flavorings, or preservatives are used in their kitchen.

Their menu features delectable tapas, also known as small plates, such as inside out poppers, chickpea fries, duck confit rolls, Scotch eggs, chicken skewers, spicy cuke rolls as well as seared scallops, lobster salad, chicken salad and steak, pork and fish dishes, many salads as well as tavern made sourdough pizzas and a full range of organic and gluten free items.

The restaurant is housed in a 1781 building with exposed beams which was originally known as The Post Tavern.

Ray grew up in the Berkshires in western Massachusetts where he can remember a local milkman making deliveries while Leslie grew up in southern Louisiana, where food was all locally grown.

At one time they operated a 22-room bed and breakfast in Boulder, Colo., which they sold and acquired the 20-acre Parade Road property, which had formerly been the Tavern on the Green, which had a nine-hole mini-golf course. They purchased the Parade Road property on July 2009 with the idea of renting it out to someone who would operate a restaurant. When that didn't look like it was going to happen they decided to open a restaurant themselves.

''Having a tapas bar was kind of a whimsical idea because there was nothing around here like that. We wanted to serve organic and clean food,'' says Leslie. The couple built up a relationship with local farmers and received some unexpected help from them just before they opened.

''We threw a dinner for them and I remember going outside where two of the guys were having a smoke and I heard one of them say to the other, 'I'll see you in the morning at 8:30.' We had run out of money to finish painting the building and they showed up with a power spray washer the next morning and took all of the old paint off. Then there were about 12 people who showed up with paint brushes who painted the whole building. It was like an old-fashioned barn raising,'' said Ray.

In 2011 the couple started The Mystic Meadows Garden Project, a half acre organic garden, growing a wide variety of tomatoes, cucumbers, peppers, corn, melons, squash, herbs using heirloom and rare seeds, all organic. They plan to open a greenhouse this winter and are looking for farming partners to make greater agricultural use of the property.

Andy and Martina Howe of Beans and Greens Farm of Gilford have been hosting a Farm to Table event featuring foods grown right on the farm for five years now. The dinners are held in a meadow at Timber Hill Farm on Gunstock Hill Road which provides a panoramic view of Lake Winnipesaukee. Guests take a tractor-drawn wagon ride to the meadow, where there is dancing to live music and s'mores by a bonfire to end the evening.

This year's event, held on July 24, featured food prepared by the The Common Man Inn of Plymouth's award-winning culinary team including farm fresh appetizers, Beans and Greens sweet breads, freshly picked salads, ratatouille, a Tofu entree, farm-raised chicken and Beans and Greens corn.
Beans and Greens also hosted a Thunder Moon Pig Roast and dance at its pavilion next to its farmstand in Gilford Meadows in early July which featured music by the Crunchy Western Boys and a barbecue dinner in late July featuring roast corn on the cob, barbecued chicken and sides which was also held at the Pavilion.

Moulton Farm in Meredith also holds Farm to Table events which provide true "field to fork" dining underneath the farm's tent while enjoying a view of the fields. The meals prepared by their talented farm chef Jonathan Diola who prepares dishes featuring foods grown and harvested earlier in the day.
Guests also have the option to join the pre-dinner tractor ride and tour through the fields.

Fall farm to table dinners are scheduled on Wednesday, Sept. 16, and Tuesday, Oct. 20.

Moulton Farm also hosts outdoor brunch buffet featuring seasonal fruit, baked goods, and egg and breakfast meat dishes prepared by the farm's kitchen and bakery staff.

"We're very fortunate to have a talented baker, Trish Lutkus, who trained at Johnson & Wales University," says Moulton. "Trish's baked goods are wonderful and eating them in a beautiful farm setting makes them even better."

The farm brunch buffet opens at 9 a.m. and closes at noon. Remaining dates this year are Sept. 13, Sept. 27, Oct. 4, Oct. 18 and Nov. 15.

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