New Hampshire
Advocates say there is ‘no substitute’ for research at Bartlett Experimental Forest
This story was originally produced by the Concord Monitor. NHPR is republishing it in partnership with the Granite State News Collaborative.
In 2002, Ann Davis bought 380 acres between Wilmot and Springfield, a woodlot where, four years earlier, an ice storm had passed through and mangled many of the beech trees, red maples, birch and other hardwoods.
Davis enlisted the expertise of local foresters, whose management methods were born out of the White Mountains-based Bartlett Experimental Forest. They collected the damaged wood in four timber harvests that encouraged the growth of new trees.
“The spruce and the pine that were left after that, they they were maybe 10 or 15 feet tall, and now 20 years later, they are 40 feet tall,” she said. “[They’re] really starting to have timber value, but they’re also just beautiful to look at.”
When the U.S. Forest Service announced last month that it planned to close Bartlett as part of an agency restructuring, a decision it has now committed to reexamining, Davis was devastated.
Over the last twenty years, she and her husband have expanded their farm, Woods Without Gile, to 530 acres. They were named New Hampshire’s Outstanding Tree Farmers of the Year in 2022 and Northeast Regional Outstanding Tree Farmers of the Year in 2024.
She said that, throughout the state, many farms like theirs rely on foresters and researchers associated with Bartlett to provide real solutions.
“Just about everybody in the state of New Hampshire, I would suggest, enjoys either the beauty or being in a forest at some time during the year, and for some people, it’s almost every day,” Davis said. “The research that they do about forest management and forest health and all the rest of those things may not be an immediate impact, but over time, the loss of that resource and that loss of that knowledge, you just never get it back.”
The U.S. Forest Service announced last month that it would be moving its headquarters from Washington, D.C. to Salt Lake City, Utah, consolidating its regional offices and closing over 50 of its 77 research facilities, including Bartlett.
On Monday, Gov. Kelly Ayotte announced that the U.S. Department of Agriculture, which encompasses the Forest Service, would reevaluate the plan to close Bartlett. The Department also confirmed that there were no proposals threatening New Hampshire’s other experimental forest, Hubbard Brook.
In conversations with Agriculture Secretary Brooke Rollins, Ayotte and Senator Jeanne Shaheen, a senior member of the Senate Appropriations Committee, requested staffing support for the forests and discussed further investments into Bartlett’s facilities, including improvements to its bunkhouse.
Research at Bartlett
In its first 50 years of existence, research at Bartlett Experimental Forest focused primarily on managing hardwood for timber using already-established techniques. Questions around tree quality development and thinning practices prompted Bartlett to push research forward.
In the last two decades, researchers have investigated the dynamic between vegetation management and the needs of amphibians, small mammals and birds throughout their life cycle, according to the U.S. Forest Service. Hardwood management, regeneration methods and habitat management across the country have been influenced by research conducted at Bartlett.
Mariko Yamasaki, a wildlife biologist, worked in the U.S. Forest Service since 1984, covering research and administration at Bartlett and the Massabesic Experimental Forest. She said private landowners, state agencies and commercial foresters manage their land in different ways, but research can help guide management and create common ground between stakeholders.
“If we as researchers can share the key pieces of how you can manipulate habitat and provide for the full range of terrestrial vertebrates that use forests in New England, hey, that’s pretty good,” she said.
Yamasaki said research into creating diverse, resilient forests is a hallmark of good forest management. Planting a mix of different tree and plant species on top of implementing effective cutting methods not only produces stronger and high-quality timber but also cultivates more suitable habitats for a wide range of species, she said.
At Woods Without Gile, shelterwood harvesting and patch cuts helped Davis manage her land with a focus on enhancing wildlife habitat and protecting water sources.
“Those are all practices that have been proven to work well in northeast over years after years and years of research at the Bartlett Forest,” Davis said.
Fears surrounded potential closure
Jasen Stock looked at a test plot that experimented with high grading — “cut the best and left the rest,” as he put it — and remembered a tour he took at Bartlett’s facility a few years ago. Stock, executive director of New Hampshire Timberland Owners Association, had an “a-ha moment” when he saw how unhealthy and poorly managed the left-behind trees looked.
“When we take a group out there and we say, ‘Why do you hire a forester? Why do you hire a land manager that understands forest management?’ You can take them out to that stand and say, ‘This is why,’” he said, “because the decisions you make today are going to affect the long-term growth and productivity of this property 10, 20, 30, 40 years from now.”
Bartlett hosts many tours, workshops training sessions and discussions for landowners, foresters, teachers and students. The tours are meant to serve as two-way conversations that help researchers see what’s missing from their work or what can be improved upon, Yamasaki said.
Losing Bartlett could have meant losing those pivotal conversations.
“No one agency is going to be able to do things all by themselves. It’s a collaborative, cooperative operation,” Yamasaki said. “It’s an ongoing [conversation] because stuff changes over time and you really need to stay current.”
That research and constant interaction affects forests outside of New England, too. Northern hardwood forests are also found in New York, Pennsylvania, Minnesota, the Great Lakes region and parts of Canada. If Bartlett were to close, Stock said entire bodies of research relevant to these areas would be at risk.
“There’s pieces that we’re still learning, not to also mention that there are other kind of emerging threats and influences on forests that are coming, whether it’s changing weather, changing climate, pests [or] wildlife intensities,” he said.
The support Davis received from foresters has stuck with her through the years.
“One of the things that I think sets the Bartlett site apart is the fact that they’ve done a really wonderful job of providing practical information,” she said. “There’s just no substitute for that.”
New Hampshire
From farm to… freezer? A new approach could help close N.H.’s local food gap. – The Boston Globe
“This process takes our product to a whole different level,” said Zydenbos. And, she said, it tastes delicious.
Vermont has the highest percentage of local food sales in the region (10.7 percent), followed by Maine (4.9 percent), with New Hampshire coming in third (4.6 percent), according to 2024 data from New England Feeding New England, a partnership of New England organizations advocating that the region produce 30 percent of the food it consumes by 2030. Massachusetts comes in fourth, with 3.6 percent of food spending on local items.
New Hampshire is second to last in New England when it comes to the value of vegetable sales ($23 million) and the value of agriculture ($209 million). Many farmers in the state struggle to turn a profit.
“Generally speaking, New Hampshire is a little bit behind,” said Shawn Menard, executive director of Seacoast Eat Local, a local food nonprofit, and board president at the Concord Food Co-op. Menard said other New England states have more robust infrastructure for food processing, purchasing, and distribution that supports local food production.
Since 2012, Zydenbos has operated Micro Mama’s, one of New Hampshire’s first fermented vegetable companies, sourcing local produce and transforming it into fermented vegetables sold at more than 50 locations around New England, including about 30 Whole Foods stores.
Now, Zydenbos wants to try something new, by making more processing equipment available for farmers and producers in New Hampshire and using it to introduce novel local food products. Among them: freeze-dried kimchi, a new take on a traditional Korean dish made with spicy fermented vegetables like napa cabbage and radishes.
With a $96,000 federal grant from the US Department of Agriculture in hand, she purchased new equipment, including an individual quick freezer and a freeze dryer. Food experts said the cost of the equipment is one barrier that’s prevented other small local businesses from offering similar products.
Jennifer Chadbourne, a clinical associate professor in agriculture, nutrition, and food systems at the University of New Hampshire, said freeze-dried kimchi is not widely available.
“It could be a really novel idea for the manufacturer,” she said.
Traditional kimchi and other fermented vegetables offer certain health benefits, like probiotics that can aid gut health, according to Chadbourne. She said freeze-drying can preserve the nutritional value of food since it doesn’t rely on a high heat during processing, but there’s not yet robust evidence on the nutritional profile of a new food like freeze-dried kimchi. She said flash freezing is another effective way to preserve the peak nutrients of a freshly harvested food.
For the consumer, these products are a convenient way to buy nutritious local produce outside the limited months of New England’s growing season.
“Especially here in New England, where we have such drastic seasons that impact how long we can grow food, any type of novel preservation technique is going to help us maximize our crops during the seasons where we can grow,” said Chadbourne.
The individual quick freezer Zydenbos acquired is different from a typical household freezer. It freezes produce in about 20 minutes as opposed to 48 hours, Zydenbos said. And rather than locking produce into one solid chunk, it freezes berries or broccoli as individual pieces, which makes it easier to use at home.
If freeze-dried kimchi seems a little out there, that’s a challenge Zydenbos has faced before. When she started her fermented food business in 2012, kimchi was still on the fringes of food culture in New England. Zydenbos said she had to work with state agencies as they learned how to regulate the food. Then she toured the state’s farmers markets educating consumers and evangelizing the benefits of fermented foods.
Even before that, there were her own doubts to overcome.
“When you first do it, you’re like, Oh, my god, this goes against everything that you’ve been taught,” she said. “You’re basically leaving vegetables out on the warm shelf to transform.”
“I’m going to kill somebody,” she remembers thinking while fermenting a batch for her own consumption after attending a kimchi-making workshop.
Zydenbos came to fermenting in search of healing. For years, she relied on copious quantities of probiotic supplements to ease digestive issues. When she started making kimchi, that became her new cure.
From there, a kimchi empire was born.
“In terms of somebody who really put it on the map in this region, I think Micro Mama’s is a huge player in that,” said Menard. He was the produce manager at the Concord Co-op when Zydenbos landed her account there. Menard said he hadn’t had kimchi before, but he was blown away by the flavor of her product, which was well received among the co-op’s customers.
By 2017, Zydenbos had built a facility in Weare on a property that had been in her family since the 1970s. The fermenting dens now contain 40,000 pounds of vegetables in production, all subject to strict federal and state safety regulations. She sourced stainless steel fermenting tanks from Italy and Germany to avoid using plastic containers.
When Whole Foods first came to New Hampshire, Zydenbos put her line of products forward – including kimchi, sauerkraut, and fermented carrots and beets, sourced from New Hampshire farms. The food safety work she had done with state agencies paid off, Zydenbos said, when she was able to show Whole Foods her quality control measures.
Now, with her new equipment, Zydenbos is planning to add freeze-dried kimchi to her lineup, as well as launch a spice line and food that will appeal to hikers, campers, and preppers.
“The possibilities are endless,” she said.
With the individual quick freezer, she can produce frozen carrots, beets, potatoes, and French-fry cut potatoes, which could be sold at local grocery stores or to New Hampshire restaurants.
Zydenbos views these efforts as a way to help farms access markets they haven’t been able to reach given a lack of processing equipment, licensing, or capital. She said the demand already exists.
Bruce Wooster of Picadilly Farm in Winchester, N.H., has been selling produce to Zydenbos for about five years. He said her new endeavor with flash frozen and freeze-dried produce could help growers extend their selling season.
“All the local farms have their crop coming all at once,” he said. “It can be tough to spread out those sales, but by freezing you can spread things out and not be like, ‘Hey, we’ve got to sell it this week before it spoils.’”
The Concord Food Co-op is one local grocery store that’s eager to include local frozen produce on its shelves.
“We have frozen vegetables that fly off the shelf,” said Josh Belanger, the store’s former general manager. “I think if we had them locally they’d do even better.”
Josh Marshall, assistant commissioner of the New Hampshire Department of Agriculture, Markets, and Food, said the new equipment will help make more local food available.
“For a small producer to be able to buy directly from small, New Hampshire farmers, and do this, this seems relatively cutting edge,” Marshall said.
Amanda Gokee can be reached at amanda.gokee@globe.com. Follow her @amanda_gokee.
CONCORD, NH — Concord fire and rescue teams, as well as the forestry unit, were sent to a homeless camp fire off Fort Eddy Road on Saturday morning.
Around 1 a.m., a Concord police officer, who was patrolling near the Everett Arena on Loudon Road, reported seeing a fire in the woods across the river. The officer told dispatch they thought it might be behind the former Shaw’s supermarket.
“It looks like a pretty large fire,” they said, “I’m going to head there.”
Police dispatch contacted Concord Fire Alarm, which sent firefighters and the forestry unit to the scene.
The first-arriving officer said the fire was behind Lowe’s, but the best access was from Fort Eddy Plaza. After additional police arrived, they entered the woods to find the camp. Firefighters then arrived at the scene.
After about 10 minutes, officers discovered the exact location of the camp and the fire and reported there were several people in the area.
The fire battalion commander said they would be sending in “a little bucket brigade to put it out.”
New Hampshire
Man From Weare Arrested On Stalking Charge After Gas Station Incident: Concord Police Log
CONCORD, NH — Kyle G. Sanders, born in 1988, of Manchester, was arrested at 11:03 a.m. on May 27 on a warrant. He was arrested at police headquarters.
Sean P. Lambert, born in 1992, of Concord, was arrested at 2:13 a.m. on May 25 on a bench warrant following an investigation or incident at the Durgin Block Garage at 17 School St.
Matthew C. Milne, born in 1980, of Concord, was arrested at 7:44 p.m. on May 24 on theft by unauthorized taking a felony due to two prior convictions, and willful concealment following an investigation or incident at the Speedway at 175 N. Main St.
Kristen L. Macrae, born in 1991, of Pittsfield, was arrested at 8:23 p.m. on May 23 on three warrants. She was arrested following an investigation or incident on Ferry Street.
Jeremiah J. Martel, born in 1978, of Weare, was arrested on a stalking charge at 7:01 p.m. on May 22 following an investigation or incident at the Shell gas station at 333 Loudon Road.
Editor’s note: This post was derived from information supplied by the Concord Police Department and does not indicate a conviction. This link explains how to request the removal of a name from New Hampshire Patch police reports.
Mark D. Yeskis, born in 1972, of Concord, was arrested at 7:52 p.m. on May 12 on criminal trespass and breach of bail charges. He was arrested following an investigation or incident at the Speedway gas station at 175 N. Main St.
Dakota Austin Marsh, born in 1994, of Concord, was arrested at 10:01 a.m. on May 12 on camping restricted and generic city ordinance violations following an investigation or incident on Pleasant Street Extension.
Dylan Joshua Lawler, born in 2001, of Deering, received a summons at 9:13 a.m. on May 12 on a conduct after an accident charge following an investigation or incident on Washington Street.
Dain Austin Blackadar Jr., born in 1990, of Concord, was arrested at 1:54 a.m. on May 12 on a bench warrant and two warrants. Also arrested was John L. Taylor, born in 1992, of Concord, on a warrant. They were both arrested following an investigation or incident on Ferry Street.
Matthew P. Lyons, born in 1969, of Concord, was arrested at 12:42 a.m. on May 12 on simple assault, domestic violence-simple assault, and criminal mischief charges. He was arrested following an investigation or incident on Alton Woods Drive.
Do you have a news tip? Email it to tony.schinella@patch.com. View videos on Tony Schinella’s YouTube or Rumble channels. Patch in New Hampshire is now in 217 communities — and expanding every day. Also, follow Patch on Google Discover.
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