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Yankee ingenuity is involved whenever someone repairs a small engine or a sewing machine, an old car or a teetering barn.

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“We couldn’t keep anything in the store; I was constantly placing new orders twice a week,” says Sandy Eccard, whose family owns Eccardt Farm in Washington, New Hampshire. During the first three months of the pandemic, sales tripled at their farm store.

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Maple sugaring operations are opening their doors throughout March this year, though if you plan to stay and watch the sap boil, you might need to make an appointment.

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“The pandemic was like a blessing in disguise; it allowed us to focus on just us,” describes R Aracari, who recently wed her love on the back lawn of Stepping Stones Farm & Event Center in Temple, New Hampshire.

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On a hot summer night, stars poking through an inky sky, locals set out lawn chairs and tables with takeout, then sit back for a night of epic live music. Were it not for the evenly spaced cars and masked faces walking to and from restrooms, you might place this scene in any modern year. But…

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“There were more riders on the mountain bike trails than I’ve ever seen before and so many new riders,” says Mike Davern, president of the Brattleboro-Keene chapter of the New England Mountain Bike Association (BK NEMBA).

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In the swinging door that leads to the kitchen at Fiddleheads Café in Hancock, a small Plexiglas window has been added at waist height. That was eye level for Bella Edes back in 2004, when her grandmother, Sherry Williams, bought the café.

Let’s face it; the holidays get hectic — that cocktail party at the neighbors’, your kiddo’s school play, end-of-year deadlines at work, and of course, the beloved (but sometimes dreaded) family gathering. Ticking items off your gift list can feel like it offers some slight bit of control.

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Tim Campbell, born and raised in Keene, New Hampshire, says the best advice he was ever given about being an artist was to pick another career. But against that advice, he’s made a livelihood from painting and sculpting.

When you talk to Chef Aylmer Given, III, you can see he’s excited about food; his eyes sparkle, his words are a rapid, passionate river of culinary ideas. His hands reach and gesture enthusiastically as though the topic is uncontainable in language alone. Aylmer’s fascination with food doesn…

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Becoming an artist is done in as many ways as there are artists. For Tina Gagnon, a self-taught artist, she cannot recall a time when she wasn’t drawing.