Rejoice all you die-hard bicyclists in the Upper Valley: When the snowflakes start falling, you no longer have to be forced inside and sit astride that stationary bike while you watch boring television shows in your living room!

“The fat tire bike opens up all four seasons in our region,” says Jason Ouelette, new owner of the bike shop at Mason Racing on Mascoma Street in Lebanon. It’s an ideal location when you consider that within the Lebanon area there are some 105 bike trails, highlighted by the Northern Rail Trail.

Fat tire bicycling has taken the region by storm and the Lebanon area may be the epicenter of that movement. Jason’s shop is exclusively for off-road biking enthusiasts and features the wildly popular fat tire bicycles.

A fat tire bike is an off-road bicycle with oversized tires, typically 3.8 inches or larger in width, mounted on rims 2.6 inches or wider. Fat tire bikes are designed for low ground pressure to allow riding on soft, unstable terrain such as snow, sand, bogs, and mud. Note there is not a mention of pavement.

“The tires on these bikes are designed for off-road riding, and they can be used during the winter months. However, they are not designed for riding on pavement or sidewalks because there would be too much friction and resistance on hard surfaces,” Jason said. “We do offer studded tires for winter conditions, but off-road terrain is where they function best.”

The bikes are well suited for bikers who may have ridden conventional bicycles over the scenic roads in the area but are attracted to the off-road features of a fat tire bike. They’re also perfect for those just starting out.

“These fat tire bikes are great for beginners,” Jason said. “Once they ride one they realize quickly what traction and stability they get with these rugged bikes. That inspires immediate confidence to tackle rough terrain. It attracts a whole new rider. Sometimes it can just be a skier having a bad winter!”

Jason is an experienced rider himself and often leads groups on outings. He’ll also host clinics for those who want to learn more. Getting properly set up with your new fat tire bike is critical for safe and secure riding.

“The setup of a bike is very important. The rider’s weight is a key factor. We have to adjust the suspension to adapt to each rider. Proper setup of their bike will make a much better and more confident rider.”

This Christmas you can ask for a fat tire bike and rather than place it in the basement until early spring, head for one of the many trails that await the dedicated rider.

November and December is a time of real local pride for me, especially, and perhaps strangely, pride in our local harvest. Summer’s juicy fresh fruits and veggies are fabulous and already missed, but our autumnal New Hampshire foods dominate the traditional menus for Thanksgiving, Christmas, and Hannukah. The classic Hannukah potato pancakes are served with applesauce, after all, and potatoes and apples are easy to find on Lebanon farms!

The Thanksgiving story, of course, is all about New England foods. I like to add two components to my family’s big holiday meals, both of which are possible because I live here, in this rural community filled with excellent farms.

Firstly I like to use local ingredients as much as I am able, perhaps in one dish, perhaps in many. Potatoes, carrots, winter squash, Brussels sprouts, various meats or cheeses—these are readily available from local farms. A New Englander born and bred, I get great satisfaction looking at our table during times of celebration and feeling connected to our agricultural heritage, our self-sufficient communities, and the hard work of my farming neighbors.

The second component I add is something fresh and green. It’s easy for big group meals to focus on meats, potatoes, stuffing, and rolls. I love pie, and spend most of my feast prep rolling out pie dough and slicing apples (New Hampshire butter and apples are key to the process!). Adding something green and fresh balances out the heavy foods…and magically leaves more room for pie. I can still find local, very fresh green vegetables to make a simple salad or cooked dish at our grocers and farmers’ markets this time of year.

A simple kale Caesar salad can be my local, green dish—trendy and tasty. Developed by Bethany Fleishman, who, among other things, develops local recipes at Vital Communities, it’s a delicious and healthy side. The recipe requires hand-squeezing the kale, which is a great way for children to join the meal preparation. With very clean hands, kids can squeeze and squish the kale until it gets soft. They love it.

The recipe details making croutons and dressing from scratch (my kids also liked making the croutons and eating half of them in the process). If you prefer, you can use store bought croutons and/or dressing, but don’t be put off by the fairly straightforward process of making your own. As Bethany says, you’ll build kitchen skills!

To find local kale and many other delicious local foods for your table, visit our local grocers, winter farmers’ markets, or winter farm stands. Or, use the zip code search in the Online Guide at ValleyFarmFresh.org—it’s amazing how many farms are within 10 miles of Lebanon. Here’s to a fresh-food-filled season!

Find our Kale Salad Recipe at VitalCommunities.org/KaleCaesar.

I’d no more than joined the Lebanon Historical Society when they appointed me curator,” says Ed Ashey, who is also Lebanon’s City Historian, the man in charge of fielding questions about Lebanon’s past. Though not formally trained in museum work, Ed says, “I have gone to museums forever. I knew you needed accession numbers on things, records of the donor, condition, and so forth.” He’s worked hard going through piles of photos and other records, often posting pictures on the group’s website, LebanonNHHistory.org, or on the Facebook page “You know you grew up in the Upper Valley if…”

Ed’s interest in history started when he was “just a little kid. I read books on Greek and Roman history but I knew I’d never go over there,” so his interest in that region faded. The taste for history remained and became an interest in the early days of New England. Ed became good friends with Robert Leavitt and his grandfather. “They had museums in their own home! Old muskets, Civil War things like uniforms, photos, and diaries.”

Back in his childhood, in the 1940s, Ed says, “there was an open dump in West Lebanon. If someone dumped something like a box of photos, or scrapbooks, or even photo albums, people would pull it out and take it to Leavitt because they knew he was interested. Now stuff like that is just gone.” Much of what the Lebanon Historical Society now owns was collected by the Leavitts.

Ed was born in West Newbury, Vt. His father worked as a farmhand, but it was a poor way to make a living. After a period at the Haverhill town farm, the family moved to a transient camp in Lebanon, but they didn’t need to stay there long, thanks to the local woolen industry.

Ed’s father found a job in a woolen mill off Mechanic Street. Ed and his two younger brothers grew up in a big apartment building on Mechanic Street where Kleen Laundry is now. Sometimes Ed would take his father’s lunch down to him, walking among the huge looms. “They wouldn’t allow that nowadays!” he laughs, but he was careful to keep hands and clothes away from the busy machines.

In some mills, the machines were powered by belts that ran off one long drive shaft. If one of the bearings supporting the shaft needed replacing the whole operation had to be shut down; the shaft was slid out as far as the bad bearing, and then slid back through again. It was a time-consuming and tricky operation. A local person came up with the idea of a bearing that could be opened up to fit over the shaft, a “split ball-bearing,” enabling major savings in maintenance.

The Mascoma River provided power for many of the mills in the early years, but in the 1940s and ’50s they were coal-powered. Ed remembers how his mother would hang sheets out overnight to dry and find them tinged with soot in the morning. Railroad engines also spewed soot.

Ed himself worked from an early age, with a paper route as a young boy and then a part-time job in a department store. Later he worked at the Baltic Mill in Enfield, but found the workers a very tight-knit group. It was hard to get along, being an outsider. Finally he quit. He was getting ready to apply for unemployment when he was offered a job selling clothes. “I can’t even buy my own,” he objected, and instead found a position doing sales, delivery, and repairs with Western Auto, a hard-goods department store.

Eventually Ed decided to go out on his own with Ed’s Bike and Sports Shop, which was located next to the now-closing-but-for-many-years-a-local-landmark store, Hirsch’s. The advent of big box stores—themselves now struggling against internet sales—made running a small specialty store untenable. Ed returned to Western Auto and then moved to Wilson Tire, working as a manager. He’s a little hazy on the dates of some of these endeavors, admitting “my hard drive is overloaded.”

Ed with his brothers in the 1940s; David Pardoe taking the tour with Ed Ashey; Ed as a youngster on the town; the Marion Carter House, view from the main entrance.

A major trauma in Ed’s life was the loss in 2006 of his wife, Beverly. Her parents may have been less than thrilled when Ed first appeared. “I had a license, and I was driving around picking up girls,” he reminisces with a sly grin. “She lived over in White River Junction, what we called ‘White Town.’” A point of contact with the older generation was Beverly’s grandfather, who was a railroad man. Ed had always been interested in trains.

The couple were married more than 50 years, and Ed tasted despair with her death. His children swung into action, keeping frequent contact. “They got me going again, so I could take an interest again,” he recalls with gratitude.

One of the changes Ed brings up when talking about Lebanon and environs is the loss of farms. “I remember when there were farms everywhere,” he says, “but now they’re smaller—farmers can’t afford the huge parcels they’d need to compete. The Patch family sold their herd this year,” he adds in a tone of regret.

Still, anyone as deeply knowledgeable about the city’s history as Ed is knows that the only constant is change. He would love to see a larger and more active membership in the city’s historical society, which is small “even though dues are amazingly cheap—$10 a year.”

Ed shows a visitor around the Marion Carter house off Colburn Park near the AVA Gallery and Art Center. Marion was the wife of H.W. Carter, the hugely successful 19th-century manufacturer of sturdy work clothes who gave his name and support to various community ventures. “He was known as ‘the Prince of Merchants,’” says Ed.

The AVA Gallery building was his factory. The house still displays Marion’s furnishings, including mementos of her travels, which included a trip to Europe and travels in the American West, where she admired and ordered Asian furniture and artifacts.

Nifty items abound in the house, where the historical society holds its monthly meetings. In a shed off the kitchen are the large doors where the ice deliveryman loaded the icebox; inside that same icebox displays dressier doors for the household staff. The second floor includes display cases of Lebanon historical items. A very large framed hair wreath shows the artful weaving of flowery designs that Victorians developed into an art for memorializing dead relatives. Myriad other items catch the eye and the imagination. The Carter House is the property of a trust. It’s not practical to open it as a museum. Even student groups cannot be guided through; many rooms are too small for the usual class size, with fragile items in open displays.

The historical society would love to have a building of its own to use as a museum, but lacks funds or personnel for such an undertaking. For now, discovering Lebanon history can best be accomplished by joining the enthusiasts conversing online and at the historical society.

Zachary Brock touches up the Little Free Library in Colburn Park

You may have noticed some new structures pop up around town—filled with great reads that are free to anyone who walks by.

While we’ve had public libraries here in Lebanon since 1802, the newest ones never close and don’t even require a library card. These Little Free Libraries are both beautiful and functional, allowing Lebanon residents to pass on what they don’t need and find a new treasure while they are there. The idea is to “take a book, return a book,” but there are no requirements or due dates on these shelves, no e-readers or digital copies; just free and easy access to books in public locations.

The Little Free Libraries were installed in four places throughout the city: at the Kilton Library, in Colburn Park, in Riverside Park on Glen Road, and at the Upper Valley Senior Center. These locations were specifically chosen because they have high foot traffic and are easily accessible by many people, including commuters, children, and seniors.

The Little Free Library movement started in a front yard in Wisconsin in 2009, when founder Todd Bol installed a tiny red schoolhouse dedicated to his mother and filled it with books. He was inspired by traveling libraries, coffee shop book swaps, and Andrew Carnegie’s support of free public libraries (including our own Lebanon Public Library).

Bol formed a nonprofit and caught the attention of the national media two years later, when the idea went viral. The mission of the Little Free Libraries is to promote literacy and the love of reading by building free book exchanges worldwide, and to build a sense of community as we share skills, creativity, and wisdom across generations.

Today, our Little Free Libraries in Lebanon stand proud among an estimated 40,000 worldwide and over 40 others here in New Hampshire, sharing millions of books annually. Other locations in New Hampshire include Grafton, Claremont, Meredith, Littleton, and Hampton. These Little Free Libraries offer a simple, free, and face-to-face way to build social interactions, increase literacy, and encourage a love of books in communities around the world.

This project was truly a community collaboration, with funding for the project coming from the Riverside Rotary and the Lebanon Public Libraries Board of Trustees. Lebanon Public Libraries Director Sean Fleming, IT Librarian Chuck McAndrew, and Trustee Laura Barrett advocated for the idea to become a reality. Local architect and West Lebanon resident Zachary Brock designed the libraries and worked on the construction with Bob Stone, also a West Lebanon resident.

West Lebanon residents Zachary Brock and Bob Stone were instrumental in creating the Lebanon Little Free Libraries

One of the most unique features of the Little Free Libraries is the laser-cut aluminum signs adorning the sides of the boxes. Designer Matt Young created the plan for the signs, and volunteers from Hypertherm donated the materials, labor, and used their lasers to create the artful signs. In addition, Lebanon Paint & Decorating donated the paint, and Jeff White from Harvey Building Products volunteered to work on the roofs of the structures.

Careful thought and consideration went into the design of the libraries. Since they are located on public land, they meet Americans With Disabilities Act (ADA) guidelines for handicap accessibility. The handles and top shelves are located at a height where they can be reached by someone in a wheelchair. Every box is placed next to a hard surface, like a sidewalk or a pavilion, so that anyone in a wheelchair or power chair could roll up next to any of the boxes. In addition, because of the lower height of the library installations, the roof was designed so that no parts of the roof would stick out at eye level for standing adults. The Little Free Libraries were truly designed with everyone in mind.

Bob Stone worked with architect Zachary Brock to construct and install the libraries. Working evenings, weekends, and during school vacations, they began construction in March and finished the installations in August. Bob said, “Within 30 minutes of installation, the first one was filled up with book donations. We shared photos on Facebook, and there was a social media explosion as people got excited about the libraries—it was amazing how quickly the community began to utilize them. It’s fun and convenient, and I can take my three-year-old son ‘shopping’ for a new book whenever we walk by. It was a tiny way that I could give back to the library that does so much for our family and our city.”

Lebanon Public Libraries Director Sean Fleming said that the response from the city has been wonderful. “Soon after installation, someone pulled up on a bike and said, ‘You should have done this a long time ago!’ He told me that he catches the bus early in the morning, before the library opens, and now he can grab a book to read on his ride. The Little Free Library allows us to offer access 24/7, which is something we never could have done otherwise. We are literally putting books in people’s hands when we weren’t able to before.”

Fleming said, “This is one of the projects I’ve loved the most since I started working here in Lebanon. I became a librarian to be a part of the community—it’s why I love my job. Through this project I’ve seen so many connections being made and I got to see so many people be proud of the great work they’ve done. It’s why I do what I do.”

As a community initiative, our new Little Free Libraries will thrive best with the help and support of Lebanon residents. It’s easy to participate and support this new program not just by using the Little Free Libraries, but also supplying them with books of your own. Donations can be brought directly to any of the four Little Free Libraries, or you can donate up to two boxes at either the Lebanon Library or the Kilton Library. Kids’ books are especially in demand in Colburn Park and Riverside Park, but all donations are appreciated.

Amid the hustle and bustle of the holiday season, the Sacred Heart Church in Lebanon offers a heartwarming reminder of what this season of giving is all about.

Each Thanksgiving, more than 100 volunteers gather at the Sacred Heart to serve a community Thanksgiving dinner, all free of charge and open to the public.

Offering both a full-course meal at the church as well as an extensive delivery service, this event serves 850 free meals to individuals, groups, and families every Thanksgiving Day.

Coordinating a meal of this size is a major undertaking. “It’s a good thing I have the whole week of Thanksgiving off work!” says Leonard Angelli, the coordinator of the annual dinner.

Angelli starts planning the overall logistics more than a month in advance, organizing food donations from a long list of local businesses, civic organizations, and individuals.

He also coordinates more than 100 volunteers who help the event run like a well-oiled machine. In addition to cooking, cleaning, and picking up donated supplies, these volunteers deliver meals and shuttle guests dining at the church to and from their homes on Thanksgiving Day.

Len Angelli and volunteers serve as guests choose from a selection of meat and side dishes for the main course of the meal

The Sacred Heart hosts numerous other meals throughout the year, but the community Thanksgiving dinner is in a league of its own.

“The dinner is an opportunity for Sacred Heart, the City of Lebanon, and all the surrounding towns to come together and work as a unit to help others,” says Sacred Heart pastor Rev. Fr. Charles Pawlowski. “It’s truly inspiring that so many people are willing to give up time with their families on a holiday to be at the church and give back to their community.”

The community dinner attracts volunteers of all ages, including Edward Bieczszad, age 16, and his siblings Anna (14) and John (12). As members of Sacred Heart’s youth ministry, the Bieczszads have volunteered at the community Thanksgiving dinner for several years.

“The dinner is a really good community builder, especially for people who don’t have family to spend the holiday with or who can’t afford a big dinner,” says Edward.

When asked how these teenagers feel about volunteering on a holiday, they each showed genuine appreciation as well as enjoyment at being part of the event.

“I think it’s great,” Anna says. “It’s a lot of work, but it’s fun, too.”

Her brother John adds, “We really enjoy doing it and being there. And the food is great!”

More than 275 people dined in the Sacred Heart Church’s hall last Thanksgiving Day

Last year’s dinner included 650 pounds of turkey, more than 30 pans each of stuffing, mashed potatoes, squash, and other vegetables, and over 400 pies. Nearly all of this food was donated by individuals, businesses, and civic organizations in the Upper Valley.

On the Wednesday before Thanksgiving, the church is full of activity. Volunteers arrive early in the morning, joined each year by a group of international students from the Cardigan Mountain School in Canaan. They spend the morning peeling mountains of potatoes and slicing enough carrots to cover four dining tables.

The prepped vegetables are then taken to the Cardigan Mountain School, where Director of Dining Services Bob Spano cooks the food in the school’s commercial kitchen. The cooked side dishes are returned to the church later in the evening.

Many of the 82 turkeys served are cooked at home by volunteers the week before Thanksgiving. As the cooked turkeys are returned, volunteers gather in the church kitchen to carve the meat and cook stock.

The process has been greatly enhanced by a portable refrigerator truck and an oven truck, which are parked in the church parking lot a few days before Thanksgiving. Angelli’s volunteers use these donated pieces to store prepared food as it is brought to the church and then re-heat it all on Thanksgiving morning.

The meal itself takes place at 12 noon in the church hall on Thanksgiving Day. The doors open to the public at 11 a.m., at which point diners can help themselves to the soup station, salad bar, and full spread of bread and hors d’oeuvres.

The volunteers go to great lengths decorating the church hall. “I hate the institutional look,” notes Angelli, “so our goal is to make the hall into a restaurant for the day.”

Guests are seated at elegant covered tables featuring fresh flowers and complimentary donated goodie bags packaged by students at Lebanon High School. The meal itself is served on dishes with flatware.

Angelli is most proud of the family atmosphere in which guests from all walks of life sit together for a meal in fellowship. “When you’re sitting here, it’s not like being in a soup kitchen. It’s like dining with friends and family, with all the camaraderie and community of the people who show up.”

Len Angelli with volunteers Frank Gesek and Maria Gesek

In keeping with the dinner’s focus on the community, Sacred Heart has coordinated options to make the dinner accessible to community members with limited transportation.

There are designated volunteers who run shuttles to pick up and drop off people who would like to dine at the church. In addition, “for families that would rather dine at home, we will deliver a full meal to their house,” says Angelli.

Last year the church’s call-in delivery service distributed a total of 575 meals—in addition to the 275 served at the church—to individuals throughout the Upper Valley. This service is open to the public and serves individuals and groups alike.

To-go meals include ample servings of the same fare served to those dining in the church: turkey, ham, squash, mashed potatoes, carrots, bread and butter, gravy, cranberry and applesauce, and a slice of pie or cake.

Orders are placed through a special hotline organized exclusively for the community Thanksgiving dinner.

Coordinated volunteers deliver the food on Thanksgiving Day to locations throughout the area. There are no limits to the geographic area served. Volunteers have delivered meals as far as Orford, Grantham, and far into Vermont.

In addition to home deliveries, the community dinner also brings Thanksgiving meals to local emergency responders and area businesses whose employees work on Thanksgiving Day.

No matter how large the community Thanksgiving dinner grows, the emphasis is always on the community.

“This event goes way beyond the walls of the church,” says Fr. Pawlowski. “It truly is a community undertaking.”

To order a meal, volunteer, donate, or learn more, call the community Thanksgiving dinner hotline at 1-800-711-8590.