holiday home - merrimack valley magazine · your holiday guide to community, culture and cuisine...

your holiday guide to community, culture and cuisineme

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scott grimesER, Party of Five, Band

of Brothers, Robin Hood, American Dad...

is there anything thisDracut native can’t do?

local restauranteurs sharetraditional family appetizers

model train maker steve lamb

clothes for hope

what women really want

holiday gift guide, decorating tips, wine pairings and more

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the buhrer house

apartment living at monarch lofts

cleaning out yourjewelry and valuables

kitchen makeover

custom wall art

habitat for humanity

living 1950s style

a publication of merrimack valley magazine™

home

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new trends in lighting

the valley’s top women executives

on the set of joss whedon’snew movie “in your eyes”

monarch rising: an interviewwith robert ansin

bees for hire in billerica

plus, special section:

chicken

barbthe valley’s original fast food

your innovative guide to community, culture & cuisine

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vegetarian guide to dining out,the future of merrimack valleyhealth care, complementary therapies, healthy wineand more.

special section:

h e a l t h

spring clean your closets

women’s roller derby

the angkor dance troupe

steals and deals: localconsignment shopping

andover’s andrew coburn

mvma reader’s choice awards: cast your ballot inside! ( page 9 )

your healthy guide to community, culture & cuisine

health & wel lness

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mixed martial arts

the witches of the merrimack valley

swapping is thenew shopping

from farm to table:celebrate the fallharvest

book review:murder & mayhemin essex county

plus, special section:

your guide to community, culture, cuisine & kerouac

kerouac’s lost play

umass lowell and the mrt present

mvma reader’s choice award winners: your picks inside! ( page 54 )mvma reader’s choice award winners: your picks inside! ( page 54 ( page 54 ( )

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swimwear guide

beyond the clam shack

merrimack valley jazz festival

playing with swords

great summer day trips

summer pinks

summer fun

your SUMMER guide to community, culture & cuisine

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Colorful Brides

our not-so-typical bridal guide:painted dresses, tattoos, recent weddings, carnations and more...

haverhill’s willow spring vineyards

the merrimack river’s bald eagles

the underground railroad inthe merrimack valley

local portuguese cuisine

ski bradford: generationsof winter fun

your bridal guide to community, culture & cuisine me

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glee’smike o’malley: emmy-nominated,nashua-raised actorstays connected

ten local chefs share favorite holiday desserts

lowell’s iraqi refugees

on the wings of angels: angel flight northeast

wines to give & receive,holiday gift guide and more

your holiday guide to community, culture & cuisine

restaurant rates & information2013 - 2015

MVMag.net

your guide to

community,culture &cuisine

Swami, Life Alive Urban Oasis & Organic Cafe - Lowell, MA

Life Alive Urban Oasis & Organic Cafe**

This cheerful café is a vibrant retreat in the middle of urban Lowell. With the tagline, “Vegetarian Food Even a Meat Lover Can Crave,” only the freshest, organic produce and whole grains are used. The food is free of artificial preservatives, colors, flavors and sweeteners. Freshly juiced wheat grass, delicious smoothies and an impressive array of entrees, salads and soups are available daily. Whether you’re a vegetarian, vegan or omnivore, if you’re looking for affordable, nutritious fare, you’ll want to give it a try.

194 Middle St. l Lowell, Mass.(978) 453-1311 l www.LifeAlive.com Hours: Monday -Wednesday: 10 a.m. to 8 p.mThursday, Friday: 10 a.m. to 9 p.m.Saturday: 10 a.m. to 8 p.m. l Sunday: noon to 6 p.m.

Meena’s Kitchen**

Meena’s Kitchen is worth a visit for anyone seeking delicious, authentic South Indian cuisine. A unique and multicourse fixed price buffet is cooked to order, and seconds are free. In addition to the buffet, there is a wide assortment of offerings typically found in South Indian restaurants, including homemade idlis ( steamed rice cakes ), vadas ( lentil dumplings ) and lovely dosas ( large crepes filled with a variety of vegetables ). Go hungry and you’ll leave happy.

113 West Pearl St. l Nashua, N.H.(603) 204-5025 l www.MeenasKitchen.com Hours: Lunch: Tuesday-Friday: 11:30 a.m. to 2 p.m. Saturday, Sunday: 11:30 a.m. to 3 p.m.Dinner: Tuesday-Thursday, Sunday: 5:30 to 9 p.m.Friday, Saturday: 5:30 to 10 p.m. l Closed Monday

Revitalive Cafe**

For a super healthy takeout meal, try Revitalive Cafe, located in the solar-powered Tannery Mall in Newburyport. With the exception of their vegan burger and a few quinoa dishes, the menu primarily consists of raw, vegan and gluten-free options. Soups such as black bean, three bean chili, and vegan tortilla are made fresh daily. They make their own dressings, sauces, cookies, wraps, breads and freshly pressed juices. Smoothies are available with the option of adding several extras, including acai powder, hemp protein, maca and goji berry.

50 Water St. l Newburyport, Mass.(978) 462-0639 l www.RevitaliveCafe.com Hours: Monday-Saturday: 9 a.m. to 7 p.m. l Sunday: 9 a.m. to 5 p.m.

People become vegetarians for many reasons, ethical, environmental and overall health considerations among

them. Those who choose to follow a wholesome vegetarian diet know firsthand that it can be a delicious,

nutritious source of fuel for the body and a path to optimum health.

As an added bonus, vegetarian meals are usually less expensive than those that are meat-based. The best news of

all is that an increasing number of restaurants no longer consider vegetarian food to be an afterthought. Many local

eateries now feature delicious, innovative options at reasonable prices.

Here is a guide to a few of the “vegetarian friendly” places in the Merrimack Valley. The next time you eat out,

consider trying one for delicious, healthy food — whether you’re a vegetarian or not.

**vegetarian *vegetarian friendly

Taco Salad in Harvest Bowl,Revitalive Cafe - Newburyport, Mass.

a healthful feast:

by Betsey Beaven photos by Kevin Harkins

dining out vegetarian-style in the merrimack valley

h e a l t h

m e r r i m a c k v a l l e y m a g a z i n e 77m a r c h l a p r i l 2 0 12m a r c h l a p r i l 2 0 1276 m e r r i m a c k v a l l e y m a g a z i n e

Before national chains covered our country from coast to coast

with their “one hamburger fits all” business approach, local cities

and towns had homegrown fast food. Compared with today, dining

out before the 1950s was shockingly rare, and the popularity of

cheap, quick food relied on broad and instant appeal. Fast food in

Philadelphia was different than fast food in Memphis, Tenn. and

buying local wasn’t a matter of choice, but of necessity.

One local sandwich has managed to survive the march of

homogenization and continues to maintain a quiet, cult-like

following: the chicken barbecue, more affectionately known as the

chicken barb.

For those of us who weren’t raised in the Methuen/Lawrence

area, the chicken barb, much like the salty expletive mingya, or the

card game “45s,” is something of a mystery. More often than not,

mentioning it causes locals to get misty-eyed and to recite where

they were and whom they were with when they had their first bite.

Properly pronounced by dropping the bothersome “r,” the

“bahb” doesn’t involve barbecuing. Chicken (or turkey, depending

on whom you’re talking to off the record) is simmered in a pressure

cooker with a secret blend of seasonings. The cooled meat is then

pulled off the bone, shredded and simmered again in the broth from

the pressure cooker. (Perhaps it’s the resemblance to pulled pork

that earned the sandwich its barbecue moniker.)

With a slotted spoon, the meat is

placed on a toasted roll with lettuce

and a generous dollop of mayonnaise.

The chicken barb is straight up

comfort food. Filling and tasty, it

appeals to sophisticated palates as well

as finicky eaters.

According to Connie Gile, whose late

husband, Joe, owned the now-closed Joe

Gile’s Bungalow restaurant in Lawrence, “the

barb could really be added to any restaurant menu

because it’s fresh and unencumbered by preservatives.”

Local legend has it that the sandwich originated at

Herman Marggraf ’s Tally Ho Inn in Methuen. It was

1933, and while the nation’s finances were in tatters,

Prohibition was ending and drinking a glass of beer in

Methuen, which had been dry even before the Volstead

Act, was now legal. Herman Marggraf opened the Tally Ho

near the Lawrence border on Swan Street, and his brother,

Fred, opened a separate roadhouse-style cafe, Marggraf ’s

White Horse, on the western side of Methuen a few

years later.

During the 1940s, the food at the Tally Ho became a huge

draw to the establishment’s somewhat different, yet overlapping,

crowds: the male customers drinking at the front bar, and the

mixed groups in the back room, dining and dancing to the jukebox.

The success of the Tally Ho was in its ability to be many things

to many people: a social club, sports bar, date spot and family

restaurant.

Soon, other local eateries began making their own versions of

the barb.

South of Lawrence’s Essex Street in the 1940s, another chicken

barb was being served out of the “Bungalow,” a 1920s-era car

converted into a chuck wagon, on the northeast corner of Canal and

Broadway. Customers would stop and grab a barb on the way home

from Broadway’s Theater Row, according to Connie Gile.

Also according to Connie, in the late 1940s, her late husband,

then-mailman Joe Gile, took a second job as the Bungalow’s cook.

Gile eventually bought the business, renamed it Joe Gile’s Bungalow,

and began fine-tuning his version of the chicken barb, eventually

moving the restaurant to a brick-and-mortar location on the corner

of Salem and South Union streets. Business took off, f lourishing

thanks to hard work, attention to detail, Cains’ mayonnaise and

custom rolls from Tripoli Bakery.

The Bungalow was a popular stop after last call at the area’s

many bars. (A barb and a coffee helped many navigate home.) At

least a few locals remember their fathers showing up late at night

with an extra barb or two for the missus as a preemptive apology

for a night out with the boys. As a child in Lawrence,

Joe Bella of Methuen found it remarkable that the

Bungalow’s barb remained piping hot and moist

all the way home.

Joe Gile’s Bungalow burned down in 1977,

but Gile continued to make his barbs in other

locations. In 1997, Gile and his son-in-law,

former Ninety Nine Restaurants executive Steve

Alfano, opened the now-closed Sutton Square

Grille in North Andover to huge fanfare. On opening

day, the two men served more than 500 chicken

barbs to a crowd hungry for memories dripping

in mayo.

The Marggrafs’ and Gile’s chicken barbs were

so popular that their secret recipes were guarded

like the formula for Coca-Cola. Hushed rumors of

people coercing their relatives into working for

these establishments in order to “borrow” the

secret recipes have existed for years. Alfano bought

the Bungalow’s recipe from his father-in-law and

continues to keep it tucked away.

This page: Chicken barb from Norm’s White Horse. Opposite page: Joe Gile’s tools used to press and drain the liquid out of the chicken. Gile’s son-in-law, Steve Alfano, reinforced Gile’s kitchen tools, with steel bars after witnessing weekly breakage.

With a slotted spoon, the meat is

placed on a toasted roll with lettuce with an extra barb or two for the missus as a preemptive apology

for a night out with the boys. As a child in Lawrence,

Joe Bella of Methuen found it remarkable that the

Bungalow’s barb remained piping hot and moist

all the way home.

but Gile continued to make his barbs in other

locations. In 1997, Gile and his son-in-law,

so popular that their secret recipes were guarded

like the formula for Coca-Cola. Hushed rumors of

Make yourown chicken

barb sandwich! Recipe on

page 100 >

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chicken

barbthe merrimack valley’s

original fast food sandwich

by Christine Lewis main photo by Adrien Bisson

m e r r i m a c k v a l l e y m a g a z i n em a y l j u n e 2 0 1284 m e r r i m a c k v a l l e y m a g a z i n e 85m a y l j u n e 2 0 12

merrimack valley magazine is your EXCLUSIVE guide to

community, culture and cuisine in the greater Merrimack Valley region.

In each issue, we bring you the stories behind the headlines - biographies

of the famous and not-so-famous; history of the region; community and

business organizations; artists, musicians, educators, business people

and life throughout our region. We showcase nearby destinations and

day-trips, the latest trends in fashion, the hottest places to shop, the

best places to eat and the chefs that create the finest in local cuisine.

mvm is your one-stop-shop for expert advice on home design, landscaping

and backyard living. We know what Valley people are doing for fun, and

uncover the hidden gems of this region steeped in history yet on the

cutting edge of new technologies and ideas.

Our website, MVMag.net, contains extensive restaurant listings and

reviews, arts & entertainment calendar, community calendar, terrific stories

from the archives of mvm and much, much more!

L o c a l l y o w n e d a n d o p e r a t e d s i n c e 2 0 0 6

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top ten reasons to advertise inmerrimack valley magazine10. On a cost per household basis, advertising in mvm is significantly less expensive than advertising

in ANY other area magazine – our circulation is not wasted on far-away towns, nor is it restricted to one

particular town. Readers’ homes are close and easily accessible to your business.

9. According to Fairfield Research Study’s integrated marketing report, magazine advertising increases

your business’ credibility – adding online ads to your magazine advertising campaign increases overall

ROI by 36%.

8. When you purchase a display ad in mvm’s food section, you’ll also receive a 75-word description

of your establishment in our Dining Guide. Plus, you will have a presence in our Online Dining Guide at

MVMag.net ( including 75-word description, photo, and a link directly from our website to yours ) for

no additional cost. Our site gets tens of thousands of unique visitors per month.

7. Our Nov/Dec issue features biographies on local chefs and offers the possibility of editorial on your

chef including photos and his/her favorite holiday recipe.

6. Our food section is one of the most popular sections of the magazine – it features full-length

food stories as well as a food column, wine column, restaurant review, and directory of restaurants.

5. In addition to circulating to homeowners, mvm circulates to over 1,000 area businesses including

doctor and dentist offices, that put the magazine out in waiting rooms. When you consider pass-along, this

translates to tens of thousands of your neighbors reading every issue.

4. mvm hits the most affluent demographic in the region, reaching people making over $100k annually

and owning homes tax assessed at $350k+.

3. mvm is locally owned and operated – we employ local people, and ALL of our content is both

locally-focused and original; virtually all photos, illustrations, and writing are done by local photographers,

artists, and writers.

2. mvm is the ONLY high-end magazine in the region that focuses circulation on all of northeastern

Mass. and southern N.H.; all in one media buy.

1. BECAUSE MAGAZINE ADVERTISING WORKS!Just ask any of our advertisers, we’ve included some testimonials on the back page.

P O B o x 8 6 7 l M e t h u e n , M A 0 1 8 4 4

p 9 7 8 . 6 8 5 . 3 6 9 0 l f 9 7 8 . 6 8 5 . 3 6 2 3 l M V M a g . n e ta publication of

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AtkinsonPlaistow

NewtonSouth Hampton Seabrook

SalisburyAmesburyMerrimac

HaverhillWest Newbury

Newburyport

Newbury

Georgetown

Groveland

BoxfordNorthAndover

Lawrence

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market area & circulation:

Each issue of merrimack valley magazine is

mailed to more than 20,000 homeowners and businesses

and is available at newsstands throughout the region.

We mail more than 18,000 copies to affluent

homeowners whose household incomes exceed $100,000

and whose homes have a tax-assessed value of at least

$350,000. Paid subscribers and complimentary copies to

business and medical offices make up the other 2,000

mailed copies.

Combined mailed and single copy sales result in

more than 21,000 copies of every issue being distributed

and with an estimated average of two people reading

each issue, our total readership exceeds 42,000.

Massachusetts:

AmesburyAndoverBillericaChelmsfordDracutGeorgetownGrovelandHaverhillLawrenceLowellMerrimacMethuenNewburyNewburyportNorth AndoverSalisburyTewksburyTyngsboroWestfordWest Newbury

New Hampshire

Atkinson

Derry

Hampstead

Hudson

Litchfield

Londonderry

Manchester

Nashua

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2013 – 2015 editorial calendar & deadlinesIssue Theme / Special Section Ad Space Close / Materials

for mvm to design your adPress Ready

Materials DuePublication

Date

Jan/Feb ‘13 Bridal Guide Nov 30, 2012 Dec 7, 2012 Jan 7, 2013

Mar/Apr ‘13 Health & Wellness Feb 1, 2013 Feb 8, 2013 Mar 4, 2013

Apr ‘13 Merrimack Valley Home Mar 1, 2013 Mar 8, 2013 Apr 1, 2013

May/June ‘13 Innovation Apr 5, 2013 Apr 12, 2013 May 6, 2013

July/Aug ‘13MVMA Reader’s Choice Awards /

Summer Fun & Travel GuideMay 31, 2013 June 7, 2013 July 1, 2013

Sept/Oct ‘13 Health & Wellness Aug 2, 2013 Aug 9, 2013 Sept 2, 2013

Oct ‘13 Merrimack Valley Home Sept 6, 2013 Sept 13, 2013 Oct 7, 2013

Nov/Dec ‘13 Holiday Gift Guide & Cooking with Local Chefs Oct 4, 2013 Oct 11, 2013 Nov 4, 2013


Mar/Apr ‘14 Health & Wellness Jan 31, 2014 Feb 7, 2014 Mar 3, 2014

April ‘14 Merrimack Valley Home Mar 7, 2014 Mar 14, 2014 Apr 7, 2014

May/June ‘14 Innovation Apr 4, 2014 Apr 11, 2014 May 5, 2014

July/Aug ‘14MVMA Reader’s Choice Awards /

Summer Fun & Travel GuideJune 6, 2014 June 13, 2014 July 7, 2014

Sept/Oct ‘14 Health & Wellness Aug 1, 2014 Aug 8, 2014 Sept 2, 2014

Oct ‘14 Merrimack Valley Home Sept 5, 2014 Sept 12, 2014 Oct 6, 2014

Nov/Dec ‘14 Holiday Gift Guide & Cooking with Local Chefs Oct 3, 2014 Oct 10, 2014 Nov 3, 2014


*Calendar/Special Sections subject to change.

by Jill Gambon

photos by Adrien Bisson & Kevin Harkins

Ad

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from fi eld to forkthe fall harvest offers a bounty of farm-to-table options at area restaurants

83s e p t e m b e r l o c t o b e r 2 0 12m e r r i m a c k v a l l e y m a g a z i n em e r r i m a c k v a l l e y m a g a z i n es e p t e m b e r l o c t o b e r 2 0 1282

acceptable formats: MAC based platform. Preferred file format for electronic files is PDF/X-1a:2001. When generating your pdf, the

pdf option/settings should be set for PDF/X-1a:2001 or PDF/Press Quality. All component files, fonts and resources must be properly embedded.

Maximum Ink Density = 310%. We can also accept QuarkXPress 6.5, InDesign CS5, Photoshop CS5 & Illustrator CS5 files. When sending native

files, be sure to include all fonts (screen and printer) and graphics used in the ad. Graphics must be supplied as PSD, EPS or TIFF files and must be

in CMYK mode - NO SPOT OR PANTONE COLORS. All graphics must have an effective resolution greater than or equal to 300dpi. Crop

and registration marks are not necessary.

unacceptable formats: WE CANNOT ACCEPT MICROSOFT WORD, PUBLISHER OR POWERPOINT FILES.

IMAGES AND LOGOS COPIED FROM WEBSITES ARE ALSO UNACCEPTABLE - THEY LOOK FINE ON SCREEN, BUT

REPRODUCE VERY POORLY IN PRINT.

file delivery: Ad submissions to [email protected]. FTP info available upon request.

coupons: While ads may contain an offer, i.e. “Mention this ad and receive...’ coupons are not allowed in the magazine. No dashed borders,

scissor icons, or any other indication to clip or cut out is permissible.

‘best of’ logos: Use of ‘best of ’ logos or awards, especially from a competing publication, is restricted. Any mention of the award cannot be

in the main headline. ‘best of ’ logos may be no larger than 1/2 the size of your company logo, and must be positioned towards the bottom of your ad.

final approval: Merrimack Valley Magazine has final approval on all artwork submitted, and may reject and ask for a replacement for ads

that do not meet the above mechanical specifications, or if the ad’s content is deemed unsuitable for publication.

full page:Bleed: 9.25” x 11.125”Trim: 9” x 10.875”Safe area: 8” x 9.875” Non-Bleed: 8” x 9.875”

1/3 vertical:2.45” x 9.875”

1/3 square:5.225” x 4.7”

1/6 vertical:2.45” x 4.7”

1/6 horizontal:5.225” x 2.1875”

1/2 page: 8” x 4.7”

silhouettes: Magazine Trim Size: 9” x 10.875”

restaurant advertising rates (per insertion)

Ad Size 1x 2x* 3x* 4x* 5x* 6x*

Full Page $2,262 $2,036 $1,913 $1,798 $1,690 $1,605

1/2 Page $1,355 $1,219 $1,145 $1,075 $1,011 $959

1/3 Page $903 $813 $763 $717 $673 $639

1/6 Page $677 $609 $561 $537 $506 $480

Value Add-Ons

Full Page: (1) Full page restaurant profile article with photo, issue TBD ( requires commitment of 3+ issues ). Dining Guide Listing in magazine: Restaurant name, (75) words of copy, address ( 3 locations maximum ), phone # and website. Thumbnail photo included 2x/year (1) Directory Showcase with photo and link on online Dining Guide.

1/2 Page: (1) 1/2 page restaurant profile article with photo issue TBD ( requires commitment of 3+ issues ). Dining Guide Listing in magazine: Restaurant name, (75) words of copy, address ( 3 locations maximum ), phone # and website. Thumbnail photo included 2x/year (1) Directory Showcase with photo and link on online Dining Guide.

1/3 Page or 1/6 Page: Dining Guide Listing in magazine: Restaurant name, (75) words of copy, address ( 3 locations maximum ), phone # and website. Thumbnail photo included 2x/year (1) Directory Showcase with photo and link on online Dining Guide.

*All insertions must be made within one calendar year of initial insertion.

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design services: Advertising Design Services are available to help

you maximize your advertising dollars. Our designers have decades of experience

creating ads for all types of companies: retail, business, health care, restaurants

and more. We’ll work with you to create a clean, effective ad that brings results.

Design rate: $95/hour. Please call your Account Manager for details.

ad spaces 3 & 4230 pixels wide x 100 pixels high.Static JPEG or GIF( no animation or Flash ).ad spaces 1 & 2

230 pixels wide x 230 pixels high. Static JPEG or GIF( no animation or Flash ).

online display rates

Ad Space Ad Size Online OnlyOnline with mvm

print contract

Space #1 & 2230 pixels

x 230 pixels$165 / month $125 / month

Add $30 / month for guaranteed top ad position. Ad spaces rotate every 10 seconds.

Space #3 & 4230 pixels

x 100 pixels$95 / month $70 / month

Add $30 / month for guaranteed top ad position. Ad spaces rotate every 10 seconds.

All rates are per month with a minimum commitment of one month. Credit card required to be on file and will be charged on the 1st of every month in advance. All web contracts are recurring one month contracts until terminated by the advertiser prior to the 1st of the next month/billing period. If paying by check, there is a six-month minimum payment required in advance. Copy changes are allowed monthly with 15 days notice of copy change. Initial ad design is included in price with copy changes billed at $95 per hour in quarter hour increments.

online dining guide rates

Directory Listing: Name, address, telephone # and web address with active link.

$69 / month

Directory Showcase: Photo, restaurant name, (75) words of copy, address ( 3 locations maximum ), phone #

and web address with active link.$99 / month

Showcase Combo: Online Directory Showcase plus inclusion in the print edition of mvm for duration of web contract.

$129 / month

All rates are per month with a minimum commitment of one month, except the $129 dining guide level which has a two month minimum. Credit card required to be on file and will be charged on the 1st of every month in advance. All web contracts are recurring one month contracts ( except $129 level which is two months ) until terminated by the advertiser prior to the 1st of the next month/billing period. If paying by check, there is a six-month minimum payment required in advance. Copy changes are allowed monthly with 15 days notice of copy change. Initial ad design is included in price with copy changes billed at $95 per hour in quarter hour increments.

PO Box 867 l Methuen, MA 01844

p 978.685.3690 l f 978.685.3623

MVMag.net

Locally owned and

operated since 2006

I have advertised in mvm since early 2009 and I am very

pleased with the results. In today’s day & age of changing

media, return on investment is the only way to really gauge

success. mvm has proven to me & my bottom line that their

locally focused magazine is the right choice.

Sincerely,

John Nardozza

Owner, Andover Landscape Construction

merrimack valley magazine is an excellent resource

for the Merrimack Valley and southern New Hampshire and,

as I travel around the region, I am amazed at the reach and

penetration of the magazine. We have experienced tremendous

response to both our ads and our inclusion in feature stories.

Keep up the great work!

Nicholas Zaharias – Vice President,

Lawrence General Hospital, Lawrence

First and foremost, thank you for the recent opportunity

to have an article featuring ND Landscape written in your

magazine. I know your magazine catches the attention of

many, and we’re proud to be a part of it. I have advertised

in a lot of different media and just started advertising in

merrimack valley magazine. The results have exceeded

my expectations in customer leads especially due to the fact

that I have only advertised for a short time. Keep up the great

work producing beautiful, interesting magazines.

Nick DiBenedetto

President, ND Landscape, GeorgetownMy family and I own an upscale lighting showroom in North

Andover and a Laundromat in Lowell. We need an advertising

tool that will not only give us the coverage that we need but

the best bang for our buck as we grow our business. We have

received more response from our ad in mvm than larger ads

we’ve placed with competitors... Plus Leigh and her staff always

take such good care of their clients! merrimack valley

magazine is growing to new heights with each issue and we

are thrilled to be a part of their success.

Donna Christopulos - Owner,

Design Lighting, North Andover

Spin City Laundromat, Lowell, MA

We are pleased to be advertising our restaurant in merrimack

valley magazine. The magazine is a first class publication

and the way you have handled yourself working with us

reflects that. I have found from our first meeting that you have

been easy to work with and have been sensitive to our needs

and time constraints. You have been thorough and efficient

in putting quality ads together and getting proofs to me.

It really comes across that you like what you are doing and also

that you are enthusiastic about promoting our restaurant as well

as the magazine. We truly appreciate all your efforts.

Rebecca Ingalls

Owner - Palmers Restaurant & Tavern,

Andover

Advertising in merrimack valley magazine has proven

to be the most effective print advertising I have ever invested in.

This is a beautiful, high-quality magazine that people save for

months. We consistently receive phone calls from people who

saw us in Merrimack Valley Magazine.

Dr. Holly Ruocco

Advanced Allergy Centers, Salem NH

merrimack valley magazine is a great connection for

the Merrimack Valley and southern New Hampshire. I have

had great response to my ads and have gained quite a few new

clients as well as keeping my present clients up to date. Leigh

has helped me in so many ways, she is a pleasure to work with

and filled with great ideas.

Andrea Samra

Andrea’s Skin Care, Andover

I have been an advertiser with merrimack valley

magazine since its inception. The magazine’s staff is very

friendly and helpful with all our needs. They have provided our

business with sound advertising advice. We commonly receive

many new patients to our practice as a result of advertising

with the magazine. We have a hard time keeping the magazine

in the waiting room as patients seem to walk out with them

constantly.

Dr. Teresa Burtoft

Foot Health Center of Merrimack Valley,

North Andover

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