Seacoast Scene 6-20-19

JUNE 20 - 26, 2019

Where to find local produce, meat, cheese and more

A WORD FROM LARRY

Master McGrath’s

Summer fun Summer is here, officially, on June 21 — so let’s talk things to do!

If you like craft beers, wineries or distilleries, there is a great variety on the Seacoast. Go on a tour and see the process up close, or stop Larry Marsolais in one of the many specialty stores and pick up a variety pack.

Another great summer activity is going to local farmers markets, of which there are many on the coast. How about miniature golf? This has always been a favorite of mine, and there are plenty of places to play around here. For a once in a lifetime experience, check out Seacoast Helicopters and get a whole new view of the coast. These

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are just some of the great things to do while you are visiting or if you live here.

The Seacoast Scene is full of ideas for things to do and places to see each week; think of it as your personal guide to help you along your way as a tourist or local.

If you have not had a chance to see the Sand Sculptures at Hampton Beach, they will be up until the end of the month — see our story on p. 18 for more on that.

As always, I would love to hear from our readers. Feel free to call me any time at 603-935-5096 to discuss local issues or to place an ad.

Larry Marsolais is the general manager of the Seacoast Scene and the former president of the Hampton Rotary Club.

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JUNE 20 - 26, 2019 VOL 44 NO 15

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Advertising Staff

Sat & Sun 8am-2pm

Larry Marsolais Seacoast Scene General Manager 603-935-5096 larry@seacoastscene.net

Friday Special Fried Clam Plate Saturday Special (4pm on) Roast Prime Rib of Beef Au Jus

Kathie D’Orlando Advertising Representative 603-391-7482 kathie@seacoastscene.net

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Editor Meghan Siegler editor@seacoastscene.net

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Editorial Design Laura Young and Tristan Collins

Monday-Thursday 2pm-5pm

Contributors Rob Levey, Michael Witthaus, Matt Ingersoll, Jeff Mucciarone, Caleb Jagoda, Allison Willson Dudas

with fries and cole slaw

Sandwiches • Burgers • Pizza Steaks • Seafood • BBQ Fresh Salad Bar with Fresh Bread

Production Tristan Collins, Laura Young Nicole Reitano-Urquhart

Circulation Manager Doug Ladd, 625-1855, Ext. 135 dladd@hippopress.com

Takeout Available Visit our website for entertainment 603.474.3540

www.MasterMcGraths.com

SEACOAST SCENE | JUNE 20 - 26, 2010 | PAGE 2

Have an event or a story idea for the Seacoast Scene? Let us know at: editor@seacoastscene.net Unsolicited submissions are not accepted and will not be returned or acknowledged.

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COVER STORY 6 Fresh fare

MAPPED OUT 16 Beaches, restrooms, where to walk your dog and more

PEOPLE & PLACES 17 The coolest Seacoast dwellers and scenes

FOOD 22 Eateries and foodie events

POP CULTURE 26 Books, art, theater and classical

NITE LIFE 30 Music, comedy and more

BEACH BUM FUN 32 Puzzles, horoscopes and crazy news Your weekly guide to the coast.

Published every Thursday (1st copy free; 2nd $1).

Seacoast Scene PO Box 961 Hampton NH 03843 603-935-5096 | www.seacoastscene.net

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EVENTS TO CHECK OUT JUNE 20 - 26, 2019, AND BEYOND James House Opening Day

Come to the James House in Hampton on Saturday, June 22, to enjoy a day of entertainment and activities. At 10 am. take a tour of the Historic James Farm, James House and weaving exhibit.

Also at 10 am. to noon View spinning and weaving demonstrations. At 11 a.m. there will be a folk music concert, and at noon there will be a free lunch. At 12:30 pm. join the Spirit Chasers Paranormal Team for a paranormal tour. At 1:15 pm. attend the JHA Annual Meeting. The public is invited. After the meeting the concert will continue. Throughout the day you can sign up for James House Kids, the Junior Directors Program or the Lives Past Lived programs, or to help with events, to garden, or to be a JHA Board Member.

Field Day

The Salisbury Senior Center along with Salisbury Parks and Rec kicks off Pickleball during their mini Field Day and Cookout at Lions Park on Lions Way in Salisbury, directly behind the Salisbury Senior Center, on Wednesday, June 26, beginning at 10 a.m. The Mini Field Day will have pickle ball, ladder toss, balloon toss, hula contests, shuffleboard, corn hole, face painting and more, plus burgers and hotdogs at noon, along with a salad toss-off and tunes with DJ Rick. Tickets $6. Stop in the Salisbury Senior Center to pick up your ticket or call 978-462-2412.

Cornhole Tournament

History of honeybees

Joe Marttila of SeaBee Honey manages numerous apiaries in towns such as Epping, Stratham, Exeter, Rye, Hampton Falls and North Hampton with the mission to preserve both pollinators and farmland on the Seacoast. He will share the history of beekeeping from colonial times to the present day on Saturday, June 22, at 7 p.m., at the Tuck Museum of Hampton History, 40 Park Avenue, Hampton. All are invited to attend this free program.

The first annual Dan Healy Memorial Cornhole Tournament will take place Saturday, June 22, at 1 p.m. at Shooters Pub at the Exeter Bowling Lanes in Exeter. The Dan Healy Foundation is a charity whose mission is to help veterans on the Seacoast as well as single parent households. The cost is $20 per person. Hamburgers and hot dogs will be on sale. To sign up email nhsealmom@outlook.com.

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From asparagus to zucchini

“June is a wonderful month for local produce,” said Abigail Wiggin of Wake Robin Farm in Stratham. “It’s the first of so many things.”

In the early part of June, Wiggin said, they tend to feature “gorgeous, green, leafy things.” By the middle of June, she said, they begin to harvest peas and new potatoes, both of which are “very popular.”

“By the end of the month you can sense that summer is just about to burst through when we start bringing out the first squash, cucumbers, broccoli, cherry tomatoes and cut flowers,” she said.

At Wake Robin Farm, produce that’s available in June includes agretti, arugula, asparagus, basil, beets, bok choy, broccoli, celtuce (stem lettuce), collard greens, daikon radish, dandelion greens, escarole, garlic scapes, kale, kohlrabi, lettuce, peas (snap), peas (shelling), popcorn, potatoes, radishes, salad turnips, scallions, scarlet turnips, spigariello, strawberries, summer squash, swiss chard, tatsoi and zucchini.

For Wiggin, one of the most gratifying aspects of what they do on the farm is seeing their produce make their way onto plates in local restaurants.

“I love seeing our food on menus,” she said. “I value the relationship I have with local chefs. We all have a mutual respect and appreciation for each other’s craft.”

Currently, produce from Wake Robin Farm can be found at numerous area

restaurants, including Moxy, Black Trumpet, Franklin Oyster House, Otis, Joinery, Stages at One Washington, Earth’s Harvest and Seaport Fish.

Have you Hurd?

The bounty this time of year extends well beyond produce. Previously a dairy farm, Hurd Farm in Hampton now raises beef, pork, lamb, turkey and chicken.

“We have about 25 head of cattle, 60 or so pigs of different ages, a dozen sheep, also of different ages, 100 layer chickens, 200 broilers, and when we raise turkeys we get 600,” said Steve Hurd.

He said they do not use antibiotics or growth hormones.

“They are raised outside and healthy; they do not need antibiotics,” he said.

“You can taste the difference between store-bought meat and farm-raised meat.”

Hurd Farm offers a winter and summer season for their Community Supported Agriculture share (CSA).

“You choose either a 10- or 20-pound share, which consists of different cuts of meat each month for six months,” he said. “The summer CSA includes a fresh turkey for Thanksgiving.”

Hurd Farm also offers free-range eggs, which are available at their farm store Wednesdays through Fridays from 4 to 7 p.m., and at area summer farmers markets, including Portsmouth, Dover and Exeter.

According to Hurd, the difference between free-range and store-bought eggs is significant.

“I can’t even begin to explain how different free-range eggs taste and even look than store-bought eggs,” he said.

“The yolk is darker and more orange and they have much more flavor.”

Free range, he said, means their chickens are on pasture during the day 8

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With most summer farmers markets in full swing, now’s the time to take advantage of fresh, local produce, cheese, bread, seafood and meats, whether you pick them up at a market, order them through a CSA program or eat out at a restaurant that sources locally.

SEACOAST SCENE | JUNE 20 - 26, 2019 | PAGE 7

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“They are kept in a portable coop at night for their safety,” he added.

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New England Superior Oyster in Dover is completing its pilot growing project and currently in the process of working through the permitting processes to sell commercially.

“We have oysters of salable size right now,” said Troy Payne, who runs the operation with partner Cleo Huggins and neighbor Sheyne Branconier. “Once our permitting and food safety handling certifications are in place this summer, we will be delivering our oysters to a number of local restaurants as well as catering some local events.”

Payne said they will offer Bellymans, Royall Coves, Clement Points, Frenchmans, New Englander and Nor’easter varieties.

“Almost all the oysters raised on the East Coast are one species, Crassostrea virginica, also known as the Eastern oyster, also the American cupped oyster,” he said. “They’re native here and are also farmed from Mexico to Canada.”

He said they are commercially viable due to fast growth rates and high reproductive rates.

“Eastern oysters all start life as male and then later some will develop female reproductive capabilities,” he said. “A female oyster can produce over 100 million eggs during a single spawning event, which are triggered by environmental conditions.”

These environmental conditions make oysters from Bellamy River unique in their flavor profile.

“Temperature, salinity and certainly diet all contribute substantially to the flavor of oysters,” said Payne.

He said the conditions are of partic-

ular concern to the three partners, as an increased population and continued development of land near the watershed that feeds the bay has led to “substantial changes in the balance of salinity, nutrient profiles, perhaps even temperature statistics.”

“The result is that oysters in the bay are in decline,” he said.

By some estimates, Paye noted, the natural oyster population has declined by 95 percent relative to 1980s numbers.

“This a problem because oysters are filter feeders,” he said. “An adult oyster can filter up to 40 gallons of water in a day.”

He said this filtering includes the algae blooms caused by nitrogen runoff from fertilizers, which shade the bottom and makes it uninhabitable by the protective plant species, such as eelgrass, that form the basis of fishery nurseries.

“Oyster farming, on the other hand, continually replaces harvested oysters with healthy young oysters, allowing the farmed population to do the filter work previously handled by the natural populations,” he said.

Say cheese

When dining out in the Seacoast area, don’t be surprised if one of your dishes includes local cheese from Bell & Goose Cheese Co. in South Hampton.

“Generally I make a few styles of aged hard cheese and a few fresh soft spreadables and, of course, cheese curds,” owner Anna Cantelmo said.

Cheese curds are just “catching on” in New England but are a staple in places like the Midwest, Canada and upstate New York, she said.

“My kids call them popcorn cheese, because they are buttery, salty and squeak against your teeth,” she said.

She said most cheeses are made with just four basic ingredients: milk, 10

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8 salt, culture and rennet. Much as with baking, she said, the time and temperature at which you cook the milk greatly affects the final texture of the cheese.

“Cultures are added to acidify the milk and offer varying flavor profiles,” said Cantelmo. “Rennet is used to make the milk coagulate into a texture similar to yogurt.”

From there, she said, they cut the curd, and depending on the style of cheese, they may cook the curds as well.

“Then salt and aging,” she added.

“Fresh soft cheeses are easy and fun to make at home, especially mozzarella and ricotta.”

Aged cheeses, however, can be more of a challenge. “[It’s] only because they require humidity and temperature control as they age but I’ve seen it done,” she said.

Cantelmo said she sources milk from Whippoorwill Farm with pasture-raised Holsteins. The farm is located just down the street. She said she plans to also work with another New Hampshire dairy soon that has Jersey cows.

“The milk from each breed is slightly different and lends itself to certain cheeses,” she said. “What the cows eat and the environment the cows live in affect the milk as well.”

She said artisan cheese will change over the season depending on what the cows eat and where they are in their lactation.

“That variation can be a challenge for cheese-makers but can also lead to amazing flavors and a real taste of place and time,” she said.

According to Cantelmo, artisan cheese makers pride themselves on working with good milk and generally make small batches where they give the time and

attention that each wheel needs to develop more complex flavor profiles.

“My aged wheels are turned and rubbed down weekly,” she said. “I encourage the natural flora on the rind to develop, which adds to flavor and appearance.”

All this attention, she said, is what makes a cheese “artisan,” compared to a supermarket variety, many of which are often made with uniform aggregated milk from several farms.

“Cultures meant to offer big but short flavor are used to save time in the make and aging process,” she said. “They are then aged in vacuum-sealed bags. … I’m not saying that’s bad, it’s just different.

You can see, though, where a slower, hands-on artisanal approach is more labor-intensive.”

That labor and care that goes into that process is why local artisan cheese tends to cost a little more, she added.

Cantelmo also pointed out that artisan cheeses are alive.

“Most artisan cheese shops will wrap their cheese with good paper that allows the cheese to breathe but also holds the moisture in,” she said. “If I inexplicably didn’t gobble it all down in one sitting, I usually re-wrap it in the paper it came in.

I make sure it’s nice and tight against the cheese so it doesn’t dry out.”

For aged cheese, she said, you should always let it sit out at room temp for a little while before eating to get the full flavor.

As for how she likes to cook with cheese, Cantelmo said she tries to eat what is in season and has been enjoying sauteed asparagus and mushrooms with a few wedges of Camembert on top.

“Soon I’ll be pairing my Camembert with strawberries and honey,” she said.

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She admits to eating cheese curds like popcorn, but she also loves them on rice and beans.

“In the winter I make homemade poutine with all sorts of root veggies,” she said. “My favorites are parsnips and sweet potatoes.”

In addition to restaurants, Cantelmo’s cheeses can be found at her husband’s farm stand at Heron Pond Farm in South Hampton or at Portsmouth and Union Square farmers markets.

“We’re lucky to have such a great community of chefs who support local agriculture,” she said.

For local baker Sonke Dornblut, bread is a passion he began to develop years ago.

“I always had wanted to explore baking, so after college I worked at Bread and Chocolate in Concord for a couple of years,” he said.

Deterred by the typical baker’s schedule, which he said “taxes social relationships,” Dornblut went on to work at UNH for 20 years. He then went back to baking and started a homestead baking operation before eventually building a wood-fired oven.

Located in Newmarket, Juniper Cottage Bake Shop is the result of these efforts.

His breads were discovered a couple summers ago at Stone Church by Jen Desrosiers, owner of Laney & Lu in Exeter.

“We began exploring how and if we could work together,” he said.

That initial exploration has now come to fruition, as Laney & Lu now features Juniper Cottage Bake Shop’s pan-baked sourdough loaf as a sandwich bread and Country Levain for toasts and other uses.

“Juniper Cottage bakes only naturally leavened, sourdough loaves using organic ingredients exclusively,” Dornblut said.

“Our breads are slow-fermented to allow the sour culture to break down the grain’s nutrients for human consumption.”

He said his approach is essentially a very traditional one that would be recognized by people “across the generations.”

Dornblut said they use only organic ingredients sourced as locally as possible, although there are challenges to this model.

“Grain production here in the region is very small at this time; it’s a real gap in our local food system,” said Dornblut.

He noted they source mostly from Maine Grains in Skowhegan and Champlain Valley Milling in upstate New York.

“The bake shop also uses locally grown rye from Tuckaway Farm in Lee and we receive additional rye berries from Littleton Grist Mill in Lee,” he said. “Our sunflower oil comes from Coppal House Farm in Lee with maple syrup from the Root Seller in Nottingham.”

Dornbut said his breads are naturally leavened, or sourdough loaves, which means they are made with a symbiotic culture of microorganisms.

“This type of culture is unique to place and thus allows for the development of a truly local flavor,” he said.

He said the vision for Juniper Cottage’s bread is for it to be made from locally milled grains grown right on the Seacoast.

“To that end we are working with Tuckaway Farm on an integrated grain growing/ milling/baking operation,” said Dornblut.

Juniper Cottage Bake Shop bread is sold primarily at farm stores, including Brandmoore Farm Store in Rollinsford, Brasen Hill Farm in Barrington, Mildred’s Drumlin Farm in Lee, Stout Oak Farm Store in Brentwood and Tuckaway Farm Store in Lee. It’s also available at the Lee Farmers’ Market on Thursdays, and you can eat it at the Joinery in Newmarket, D Squared Java in Exeter and Laney & Lu in Exeter.

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In recent years, many restaurants have begun to source directly from area farms.

In addition to working with local farms, though, various restaurants grow some of their own food, including Throwback Brewery in North Hampton with its 12-acre farm, Hobbs Farm.

“In peak season, we get about 50 percent of our produce from our own farm,” said co-founder and President Nicole Carrier. “We then supplement with other local farms, mostly through the Three Rivers Farmers Alliance and some local meat purveyors like Jeremiah from Vernon Family Farms.”

She referred to the Three Rivers network as “pretty amazing.”

“It makers it super easy for chefs to order local produce and other local, artisanal products, which then gets picked from various farms in the network and delivered to us,” she said.

In addition to working with Stout Oak Farm, Kellie Brook Farm and Clyde Farm, Blue Moon Evolution in Exeter features a garden.

“Our garden inspires the kitchen and we source from bigger farms,” said owner Kath Gallant. “We do herbs, flowers and asparagus from our garden.”

At Laney & Lu in Exeter, there’s Lu Farm, which consists of planters that line their patio.

“They are a beautiful part of the experience of summer at Laney and also provide our kitchen with fresh food,” Culinary Innovation Chef Elena Faltas said.

This season they are growing kale, zucchini and herbs like cilantro, parsley, thyme, and edible flowers at Lu Farm.

“The more hands-on we are with the food we serve, the better,” said Faltas.

“The garden adds a level of vibrancy as the herbs and flowers top our dishes as

they go out to the guest.”

Working with local farms is also essential for Laney & Lu, as Faltas said some of their ingredients are sourced from Heron Pond Farm, Meadows Mirth Farm, Stout Oak Farm, Cider Hill Farm and Pelosi Farm. They also work with Vida Tortilla, Micro Mama and Contoocook Creamery through the Three Rivers Farmers Alliance, Faltas said.

Carrier cited numerous reasons for why they work with local farms and grow their own food.

“It keeps money and jobs in the community,” she said. “It helps preserve local farm land, which seems to be going away at too fast a pace.”

Gallant agreed.

“Supporting our local food economy is what we are doing intentionally. We will pay more, but we realize the dollar spent is an integral part of the quality of life.”

It is also better for the planet.

“Less transportation costs equal a lower carbon footprint,” Carrier said. “Perhaps most importantly, [it’s] better for our customers. Local food is often very, very fresh, which means it tastes better.”

Gallant said local food directly correlates with flavor.

“Freshness is a critical component in the flavor and value of the food,” she said.

“Unadulterated food has a higher energy, intensity, moisture, flavor at the highest point closer to the time it was harvested.

There is nothing better than fresh-picked sun-warmed produce. The closer you get to that, the better it is.”

At Laney & Lu, Faltas said their sourcing strategy is to provide the highestquality food to their guests.

“Local food, grown without pesticides, will always have the most nutritional value,” she said.

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The Scene’s

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1A Portsmouth

Public beaches, parks and walking trails. Brought to you by:

Pierce Island

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Eat your dinner in our scenic dining room or over the water on our open deck!

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April 1st - November 15th every day / November 15 - April Fri, Sat, Sun & Holidays 099132

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PEOPLE AND PLACES

NANCY MASSETT OWNER OF IN-DOG-NEAT-O IN HAMPTON Tell us a little about your business.

I am a professional certified pet groomer and we are a full-service grooming facility. We have a very clean and safe salon for your pets’ grooming needs. We also go above and beyond for cleaning and security, as we have high-definition cameras that watch us at all times to ensure your pets’ safety comes first.

join us for

How did you get into this line of work?

I have been grooming for 25+ years and I have always loved animals.

Are some kinds of dogs or cats more difficult to work on?

Cats are the most difficult, which is why it is hard to find groomers still willing to do them. People will say, “My cat is so sweet,” and we say, “Just add water.” I love all dogs, but I myself do not groom German shepherds. I have had some very bad experiences with them, but my other groomer Michelle is happy to do them.

Have any favorite breeds?

My favorite breed is a Bouvier Des Flanders, but of course this is what I personally own. I love “mixed” breeds, especially ones with terrier in it. However, I wish designer breeds would stop messing with the poodle! Any mix of mutts are great and unique, though. I think that’s the point of mixed breeds.

With this coupon.

In house only. Not valid with any other offer. One per visit. Expires 6/30/2019

Nancy Massett. Courtesy photo.

My dogs have gotten older and can’t do quite the time or distance anymore. I have two large Bouvier Des Flanders and one rescue cat. I also like to kayak when possible. I love to paint and draw and I hope to start to do more painting this summer.

I became a grandmother last summer, so I am looking forward to spending more time this summer with my grandson.

Are you a beach fan?

Honestly, I’m not a big beach person.

I would rather go early in the morning or after dusk when the temps are better and no crowds around. Besides, the water is too cold in New England.

61 High St, Hampton, NH (603) 601-7091 Wed. - Sun. 11am-close!

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What did you do before you became a pet groomer?

I have worked many careers, such as a volunteer firefighter. I was in the U.S. Army and Army National Guard as a combat medical specialist. I worked commercial ambulance. I was also a veterinary technician, and I’m a hairdresser for people as well as pets.

For family fun meet us at the Community Oven!

Serving Lunch & Dinner Monday-Sunday 11-close 845 Lafayette Rd. Hampton NH | (603) 601-6311 | thecommunityoven.com

Are you from the Seacoast originally?

I moved here from Connecticut in July of 2001 and have been here since.

We came up in the summers when we were younger and stayed with friends of the family who have had a cottage here forever.

Are you excited for the summer? What are your expectations?

I love the summer and the hot weather, but no big plans as of yet. I just hope to keep growing the business as much as possible.

What is your favorite season?

Fall is my favorite season. The weather is great. I love the fall colors the best and it is more relaxed around this area after the summer people start to head back home.

When not working, what do you do for fun? Any hobbies or favorite activities?

I like to do outdoor activities in the summer like hiking with my dogs, although I won’t be doing as much hiking this year.

Any big plans this summer? Big trip, for instance, or just a lot of work?

Work, work and more work — that is 90 percent of my life these days.

— Rob Levey

The Community Oven Wood Fire Pizza & More

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With this coupon. In house only. Not valid with any other offer. One per visit. Expires 6/30/2019

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18 PEOPLE AND PLACES

THE STRAND

BREAK THE BOREDOM Friday, June 21st 7pm Army of Darkness (1992)

Sunday, June 23rd 2pm Mighty Joe Young (1949)

Friday, June 28th 7pm The Edwards Twins

A Evening Cher, Elton John, Celine Dion Barbara Streisand & More. Master Impersonators Direct from Las Vegas!

Sunday, July 7th 2pm Indiana Jones “And the Last Crusade” (1989)

Saturday, July 13th 2pm Disney’s Cinderella (2015)

The Strand is a local Non-Profit Multi Arts Center.

Learn more about becoming a member, sponsor or supporter by visiting us online!

The Strand

20 Third St Dover, NH 03820 (603) 343 1899 thestranddover.com

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Sculptures in the sand

Artists return to Hampton Beach for sculpting competition Nineteen years ago Greg Grady, his sister Darlene Duggan and the rest of the “Grady Bunch,” as they’re known, began the Hampton Beach Master Sand Sculpting Classic as a way to celebrate sand sculpting, display their unique talents to the public and bring together the best sand sculptors from around the world in one location where they would battle it out for a cash prize.

Now, gearing up for their 19th Annual Hampton Beach Master Sand Sculpting Classic, the competition and popularity of the event has only increased as the Gradys get ready to display even more “museum-quality work,” Grady said, at Hampton Beach.

The competition among the 10 invited sand artists begins on Thursday, June 20, and runs through Saturday, June 22.

The contestants have a total of 24 hours (eight hours each day) to build their masterpieces.

According to Grady, the event seems to gain popularity with each succeeding year, and this year is stacking up to be no different.

“There’s 1.3 million people in New Hampshire; 90 percent of those 1.3 million people [who] live in just New Hampshire have viewed or seen the event,” said Grady. “It’s the most popular event in New Hampshire for families. It has worldwide recognition; people travel from all over the United States and the world to see it.”

Grady has noticed that while at other Hampton events the rain can often dampen attendance, people will line up to watch his sand artists compete no matter the weather. He believes that is the result of the quality of art the contestants create, year in and year out.

“You will not see one sand castle — castle — at [the] Hampton Beach [competition] because anyone can make a castle that can blow people away ... but it stops impressing me,” Grady said. “I want to see things that impress me. And that’s part of the judging — that’s how they’re going to win the $3,000, if they make Greg Grady go, ‘Wow!’” The competition awards $3,000 to first place, $2,500 to second place, $2,000 to third place, $1,500 to fourth place, $1,000 to fifth place and $500 to the People’s Choice champion.

While impressing Grady and the other judges is vital to winning the cash prize, Abe Waterman, last year’s firstplace winner, believes that each artist’s triumphs in the contest are far less objec-

SEACOAST SCENE | JUNE 20 - 26, 2010 | PAGE 18

Hampton Beach Master Sand Sculpting Classic. Courtesy photo.

tive than most competitions.

“It’s a kind of strange thing in that art is not an objective thing; it’s very subjective and it’s not like other sports where it’s the first one over the line,” Waterman said. “In this contest there’s 10 sculptors, so you’ve got 10 great sculptures up there, all different styles, different themes, different ideas, and so it feels good to win but I know for myself when I look around at the other sculptures it doesn’t necessarily feel deserved; the judges just happened to like mine a little bit better on that day and I think there’s a fair amount of luck involved.”

Waterman, who is from Prince Edward Island in Canada but now resides in California, explained that his creative process for the event (which he’s been participating in for “five or six years,”) differs from year to year, but that he likes to be inspired shortly before competing so that the idea is fresh in his mind.

“In this year’s case, I’ve got a little bit of an idea rolling around; it’s certainly far from finished,” Waterman said. “It may develop or another idea may come along.”

Other sculptors this year come from Missouri, Massachusetts, Ohio, Florida and Wisconsin. According to Duggan, in the past they’ve even welcomed sculptors from India, the Netherlands, England and

“all over the world.”

Duggan said that she learned sand sculpting from Grady as she grew up with him, and as he got more and more involved she “just liked hanging out with him” and learned the craft alongside him. While Duggan no longer competes, she teaches lessons during the event for anyone interested in learning how sand sculpting is done, and explained the process of sand sculpting in detail.

According to Duggan, the sculptors start by making big forms out of wood, essentially wood boxes, that they fill up with sand. They continue making these and filling them up with sand and water, packing the mixture down and then building the forms higher and higher, with each succeeding form smaller than the last, “like making a birthday cake,” Duggan said.

They also create layers of sand to stand on, as some of the sculptures can get as tall as 12 feet. Once they create their forms to their desired height, they begin carving and sculpting the sand working from the top down, pulling away each form as they go and carving their designs into the sand.

Duggan said they use a wide variety of tools to sculpt the sand, ranging from palette knives to melon ballers to ladles.

“If you open up your kitchen drawer,

PEOPLE AND PLACES

Smoky Quartz Distillery 894 Lafayette Road (Rte. 1) Seabrook, NH 03874

(603) 474-4229 • smokyqd.com facebook.com/smokyquartzdistillery Located on Route 1 in Seabrook, NH. We are an artisan ‘grain to glass’ craft distillery using only the highest quality ingredients to distill truly exceptional “Small Batch” spirits.

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Smokey Quartz is a Veteran Owned Distillery Visit us and tour our distillery in person & enjoy a complimentary sample of our Vodka, Whiskeys and Rum. 2018 Sculpting Master Abe Waterman with winning design. Courtesy photo.

we use a lot of those tools,” Duggan said.

Waterman said he essentially uses a cascading set of shovels, starting with big shovels to begin his piece and then “kind of work from there down to trowels and then knives,” he said. “One way to look at it is your shovels just get smaller, kind of.”

At the heart of the annual competition is a love of sculpting, a tight-knit group of artists and a showcase of well-crafted art that’s displayed for free to the public.

It’s these aspects of the event that Duggan has always loved, and it’s what keeps her coming back year after year to help out.

“I think the thing I love about it most is that it’s a very different art and that people are really interested in how it works,”

Duggan said. “It’s just a great community event and it brings people together.

And you know, one of the great things about sand sculpture, especially having the competition on Hampton Beach, a lot of people don’t get to go to, like, the Museum of Fine Arts. They don’t get to attend those types of places. But this is bringing high-quality art to the beach for everyone, and it’s free to see.”

On Saturday, June 22, voting for the People’s Choice award will take place from 1 to 3 p.m., as well as an awards ceremony crowning the victors at 8 p.m. on the Sea Shell Stage and a special fireworks display at 9:30 p.m. The event will also stay lit through Thursday, June 27, for public viewing.

— Caleb Jagoda

Available for purchase at our location, NH liquor stores, or your favorite bar or restaurant!

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20 CAR TALK

Long-term parking doesn’t have to drain your power Dear Car Talk: This September, I will be parking a 2016 RAM pickup truck in long-term parking at an airport for 3-5 weeks.

By Ray Magliozzi Should I disconnect battery? Is that OK to do? What is the maximum amount of time I can safely leave the truck parked with the battery connected? Thank you. — Hank

You can safely leave the truck parked with the battery connected until the 115th season of “Game of Thrones” debuts, Hank. It’ll never be unsafe.

The truck just won’t start after three or four weeks.

Every modern car uses some amount of battery power even when the vehicle is parked and shut off. There’s the alarm system, stored electronic settings and the evaporative emissions system. Those all draw power.

If you want to park the truck longer than a few weeks and start it when you come back, then you have two choices.

Option one is to hook up a trickle charger (also called a battery tender).

That device plugs into a wall socket and “trickles” a small amount of current to your battery, to keep it always topped up.

If you don’t have access to an outlet — say, in a long-term airport parking lot — then your second option is to disconnect the battery. That’ll preserve the battery’s charge, so when you reconnect it, the truck should start right up.

The downsides are minimal. You’ll have grease on your hands when you go through your TSA screening. And you’ll have to reset things like your radio presets and seat memory buttons. But the transmission computer parameters and stuff like that will reset themselves on your drive home. You likely won’t even notice anything.

So, bring the right-sized wrench with you, disconnect the negative terminal, move it away from the battery and then straighten out that battery cable. Maybe even put a little crimp in it so it’s “metal muscle memory” doesn’t drag

the negative terminal back to the battery while you’re away.

Reconnect it when you get back, and you should be all set, Hank.

Dear Car Talk: When I go to start my car (normally the engine is cold), after I turn the key and release it, I hear a grinding sound.

This used to happen only when it was cold outside, but now sometimes it happens in the warm weather, too.

I was wondering if this could be the starter. I’ve been using my car to learn how to work on cars, and I’ve learned about replacing starters but haven’t done one yet. I don’t want to buy a new starter and try replacing it if that’s not what’s causing my problem.

What do you think? — Don

I think you’re about to get your big chance to change a starter, Don. Maybe you can send out invitations and get all the relatives to come and watch.

Every starter motor has a shaft with a little gear at one end. That gear is

called the starter drive. When you turn the key to the “start” position, that starter drive pops out and engages with a much bigger gear called the flywheel, which is attached to the engine.

The starter motor’s job is to use that little gear to turn the flywheel until the engine starts running on its own — it usually takes only a second or two.

Then, the starter gear retracts, and the engine keeps running. At least that’s what’s supposed to happen.

If the starter drive doesn’t retract -or retracts too slowly — then you’ll hear that starter gear getting ground up by the flywheel. Grrrrzzzzzzhhhhh!

Sound familiar?

So, you’re going to fix this by replacing your starter. It’s a job that’s within the reach of most do-it-yourselfers, Don, so I have confidence you’ll succeed — certainly after a few tries.

Just remember to disconnect the negative terminal of the battery before taking the starter out so you don’t set your hair on fire.

Visit Cartalk.com.

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BUS TRANSPORTATION The YMCA of Strafford County provides bus services to and from camp with a stop at Woodman Park School in Dover and at Idlehurst Elementary school in Somersworth. This service is available on a rst-come, rst-served basis to campers registered for any of our full day summer camp programs.

Prices subject to change without notice. Please inform us of any allergies.

Not all items available every day.

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SEACOAST SCENE | JUNE 20 - 26, 2010 | PAGE 20

Rochester 603.332.7334 | www.graniteymca.org

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Seabrook Beach Sports Connection Open Daily at 11am

WORLD FAMOUS Seafood Chowder 12 Ocean Blvd.

Seabrook Beach New Hampshire Call for take out: 603-760-2182 Order to go add .50 per item

Appetizers: Sandwiches & Wraps, Sides, Salads Charbroiled Burgers, Soups, Flatbreads & Lobster Entrees: Stir Fry, Mac N Cheese, Tips, Seafood, Children’s Menu, Desserts, Daily Beer & Wine Specials

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Are You Ready for Some Baseball?

Introducing on the NH Seacoast 12 Ocean Virtual Golf!

Two state of the art golf simulators with 18+ different courses form around the country to choose from.

Enjoy food and beverage from 12 Ocean Grill during your tee time and after!!

Grab your clubs & your pals and head down for a tee time on the beach.

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Taking Tee Time or Walk-Ins Daily from 8am-8pm Call or Make your Tee Time online!

12 Ocean Golf | 603-814-1662 12 Ocean Blvd | Seabrook Beach, NH www.12oceangolf.com

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FOOD

AT I’M A CAKE VEGAN BAKERY After running the homestead HippieCakes Vegan Bakery out of her kitchen in Raymond for several years, a search for a stationary storefront led Jenny Ouellet back to her hometown of Amesbury, Mass., where she lived until the age of 22. In a unique twist of fate, the same spot that now houses her recently opened I’m a Cake Vegan Bakery (105 Main St., Amesbury, Mass., 978-834-6921, imacake.com) was once a hair salon owned by her aunt more than 30 years ago. Everything Ouellet bakes is 100-percent vegan, from the cakes and cupcakes to the cookies, doughnuts, whoopie pies, brownies and peanut butter cups. I’m a Cake Vegan Bakery also offers coffees — and, in the summer months ahead, Ouellet hopes to offer a few savory vegan options like pizzas and pizza rolls. The Scene recently spoke with Ouellet to talk about the bakery’s concept, what the response has been like so far and what it’s like to be back in her hometown.

I’m a Cake Vegan Bakery in Amesbury, Mass. Courtesy photos.

How long has I’m a Cake Vegan Bakery been around?

I found [this space] last July and then we launched a Kickstarter campaign to see if there was enough interest. Our soft opening was on May 18 and then our grand opening was the following weekend. It’s been really awesome so far, because I was expecting just the vegan crowd to come in, but it’s really been a combination of people who are vegan and then just the townspeople. The response from the city has been incredible.

What makes I’m a Cake Vegan Bakery unique?

Besides being a vegan bakery, I definitely think we’ve made this space to be unique.

We’ve [received help from] a lot of different people within the city of Amesbury to do that. We have a lot of local artwork on the wall, and we have 28 seats where you can just come in and hang out. I wanted to build a community space.

What is your personal favorite item?

The lamington. It’s a sponge cake that’s espresso chocolate glazed and dipped in

SEACOAST SCENE | JUNE 20 - 26, 2019 | PAGE 22

coconut, and then in the middle, there are two layers of raspberry jam and vanilla buttercream. It’s this giant thing that you eat with a fork. No one who comes in has ever heard of it before, but the reaction is always great. I was inspired after seeing it on the show Zumbo’s Just Desserts on Netflix.

What is something everyone should try?

The whoopie pies, hands down. We do a classic flavor with vanilla in the middle and also one with a peanut butter filling. We also recently launched cannolis.

What is an essential skill to running a bakery?

Passion is definitely the biggest part of it.

You have to love what you do, and if you don’t love it, then it’s not going to work.

What is your favorite part of being on the Seacoast?

I go to the beach every day, and I love being close enough to the ocean. I also love that Amesbury has that hometown vibe that not every town has.

— Matt Ingersoll

23 FOOD

Annarosa’s

BAKING 101 Key Lime Pie I have so many feelings about Key lime pie! First of all, it is delicious. Because it’s so easy to make and tastes amazing, Key lime pie is a favorite in our house. But I have a few confessions to make about this pie.

We never use Key limes to make Key lime pie! For one, they’re rarely available here in New Hampshire. For another, I really like Key lime pie with regular limes. Did you know that the typical lime in the grocery store is actually called a Persian lime?

It’s bigger than a Key lime and actually juicier. While I may be cutting some corners with my Persian limes, my taste buds don’t mind!

I’ve been known to buy premade crust.

I know — a pie this easy to make and I’m taking even more shortcuts? Good grief, I call myself a baking writer? To be clear, I am a “Baking 101” writer so I hope you’ll forgive me. The thing is, when I find a shortcut that works for me, you better believe I’ll take it.

Key lime pie isn’t necessarily supposed to be baked! That’s right, you can eat this pie without the help of an oven. For one, it’s really hot in the Florida Keys so I imagine a no-bake dessert must be really popular. For another, this pie is best cold so it’s light and refreshing rather than heaving and rich.

I once used green food dye to make this more authentic and boy was I wrong!

Apparently, that is a huge “no no” in the Key lime pie world. Green dye is actually inauthentic and a local will call you out, without a doubt. Whoops.

The website What’s Cooking America sheds light on some of the ingredients and history of Key lime pie. It wasn’t until the 1930s with the arrival of the Overseas Highway that the Keys received modern amenities like refrigeration. Hence the use of canned sweetened condensed milk.

Really, it’s such a simple pie.

Now that I’ve wowed you with both my knowledge and lack of skill regarding Key lime pie, let me share the simple recipe we follow in our house. Enjoy!

— Allison Willson Dudas

Hand Crafted European Breads & Pastries

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Key Lime Pie 5 egg yolks, beaten 1/2 cup lime juice 1 14-ounce can sweetened condensed milk Graham cracker crust (or mix 1½ cups graham cracker crumbs, about 10 cracker sheets with 1/3 cup sugar and 6 tablespoons melted butter; press onto pie pan and bake at 350 degrees for 10 minutes)

Mix all ingredients together and pour into graham cracker crust. Bake 15 minutes at 375 degrees. Cool completely and refrigerate for 2 hours before serving. *Alternatively, sub the eggs for 8 oz. cream cheese and skip the baking. Instead, refrigerate for three hours and voila!

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SEACOAST SCENE | JUNE 20 - 26, 2019 | PAGE 23

24 DRINK

An epic beer trip Haze and hops and flavor

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Full Service Public Retail Seafood Market

The Freshest Lobsters, Crabs & Fish Lobsters • Clams • Fillets Whole Fish • Live Crabs • Shrimp

Hazy and delicious. Photo by Jeff Mucciarone.

to drink. Gruit is actually an ancient style of beer made without hops.

Prime by Goodfire Brewing Co. (Portland) Wonderfully fresh hops and just the slightest bitterness, this is what it’s all about. The dry finish makes this very easy to drink and beckons another sip. A citra IPA, Prime is probably worth standing in line for but you probably won’t have to.

Patina Pale Ale by Austin Street Brewery (Portland) This is about as good a pale ale as you’ll ever fine—bright, fresh, vibrant and just a little sweet. It wasn’t available during my trip but the brewery previously made double and triple dry-hopped versions of this brew.

Pliny the Elder by Russian River Brewing Co. (California) I know, I said this was a Portsmouth-Portland trip but we got awfully lucky to fall into a situation where a Portland bar was featuring a few Russian River brews as guest tap lines.

This is the classic, big West Coast IPA, with just a tremendous collection of piney, dank hop flavor in your face.

Torn & Frayed by Portsmouth Brewery This IPA has a caramel malt flavor that really gives it an interesting character. You still very much get the typical—and excellent— citra hop flavor to round out the brew.

Gunner’s Daughter by Mast Landing Jeff Mucciarone is an account manager Brewing Co. (Portland) with Montagne Communications, where he A peanut butter milk stout, this brew has an provides communications support to the New incredible aroma and flavor of the richest dark Hampshire wine and spirits industry. chocolate mixed with coffee, and yes, peanut butter, you could imagine—incredibly smooth What’s in My Fridge and drinkable. This is wonderfully delicious.

Resonation Pale Ale by Great Rhythm

We will steam your lobster & crabs - By request.

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Monday - Thursday noon - 6pm Friday and Saturday 8am - 6pm Sunday 9am - 5pm Located across the Hampton Bridge going into Seabrook/right side of the street 117549

SEACOAST SCENE | JUNE 20 - 26, 2019 | PAGE 24

The northeast has a tremendous beer culture. That’s not earth-shattering information.

That’s about as close to common knowledge as you can get. There are incredible, local breweries opening their doors and offering fresh, delicious and exciting brews throughout the region.

But perhaps no place stands out quite as much as Portland, Maine. (Maybe the folks in Burlington, Vermont, would argue. I can’t speak for them.) Portland is just a beer town.

It’s exciting because I think here in New Hampshire, Portsmouth, is becoming its own beer town. I went on an epic trip to Portsmouth and Portland with a few friends earlier this month with a goal of simply exploring as many breweries and brews as possible — within reason of course.

The craft beer movement really isn’t about drinking to excess, it’s about appreciating great beer from its source, while maybe talking with the brewer, and I don’t know, maybe making a few friends along the way. My only regret, if you could call it that, was that it was just hard not to gravitate toward pale ales and IPAs. There are just so many good ones at pretty much every brewery you hit. Nice problem to have.

It’s the culture of the brewery scene that I love: that you can go to a hole-in-the-wall brewery, try a couple super fresh brews, and then head to a completely different brewery that happens to be located right in the same building to try their stuff. Oh, and then take a one minute walk down the block, and there’s three more craft breweries. That’s Portland. That might just be where Portsmouth is heading.

Here are some highlights: Reciprocal by Bissell Brothers (Portland) Our group was serious about one thing: we would not stand in line for beer, and so, we didn’t go the Bissell Brothers brewery. But this brew was on tap pretty much everywhere. A double dry-hopped, double IPA, this was my favorite brew of the trip, characterized by a thick, almost rich haze, bright tropical flavors, minimal bitterness and a refreshing finish.

Wow.

William Wallace by Earth Eagle Brewings (Portsmouth) This is extremely unique with subtly sweet and flavors of juniper and dark fruit. At 4-percent ABV, this Scottish gruit is extremely easy

Brewing Company (Portsmouth): Bright and hoppy, yet easy to drink, this is a wonderful pale ale. I love this out of the can — seems to capture the citrusy, hoppy goodness. At 5.2-percent ABV, you can have a couple. Cheers!

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POP CULTURE

Garden art

Artists invited to weekly creative sessions

Art Up Front Street studio and gallery in Exeter. Photos courtesy of Paul Friedrichs.

Bryant said the event was an idea she’d has years before, as she held similar sessions out of her home art studio before opening up Art Up Front Street.

“I wanted to provide an outlet for artists that would be easy without instruction,” Bryant said. “This whole process is nothing that involves instruction, although if people would like advice with things, I would definitely do my best to help. But it’s more of a time that I wanted to provide for people to come together and be creative.”

Bryant limits each session to eight people max, and while this may seem to be a very small number, she said it creates a very personal atmosphere that allows the group to share, converse and be open with each other about their art.

“Eight is a nice, intimate group, and at that point it doesn’t feel like it’s overwhelming,” Bryant said. “It seems to be a good size so that we have space and room to move and still do the things that we

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want to do.”

She explained that Art Up Front Street also has a large back studio room that they can move into whenever they desire, and that if they ever did have more than eight, that’s where they would hold it.

“We could have a lot of people to come here,” Bryant said, “but it’s a lot more fun, I think, to have it kind of a small group.”

Art Up Front Street also has bathrooms and a kitchen, so Braynt encourages those who come for the three-hour session to take breaks at their leisure, whether it be to eat lunch, socialize with those in attendance or even just take a stroll through the studio.

This laid back ambiance is one Bryant strives to keep, and it’s why she never gives instruction and keeps the sessions to eight people or less. She believes the result is a welcoming, free-flowing, artencouraging energy that brings out the best in people.

“They like being in it,” Bryant said. “I guess the word is probably just ‘being.’

Being with their creativity. Being with their art. Being with other people that are producing or making. I guess it’s a zen moment. It is, especially if you get away from some sort of time construct that you aren’t on a deadline but if you can just let things happen. It taps into a different part.”

Bryant explained that while she has no plans to add more sessions or welcome a larger group if word spreads, she likes the idea of eventually turning it into a sort of “experience,” where if people who were visiting Exeter or were in Exeter wanted a little break, they could stop by for “a little make time.”

Until then, Bryant looks to continue welcoming creatives of any and all kinds to her art studio and garden for socializing, creating and “just being.”

Visit artupfrontstreet.blogspot.com.

— Caleb Jagoda

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Artist Rose Bryant is, for the second summer, inviting anyone with artistic inclinations to join the three-hour, once a week creative session that takes place in the garden outside of her Art Up Front Street studio and gallery in Exeter.

The event is called Painting in the Garden, but Bryant says she encourages all forms of art, including “writing, drawing, sketching, even photography, if somebody wanted to do that,” she said.

“It’s basically a time for artists to come together and work on a project or work on a piece that they’re interested in working on,” Bryant said.

The weekly art session takes place on Thursdays from 10 a.m. to 1 p.m. The cost is $5 per session; the first one took place June 13, and there are four sessions left this summer: June 20, June 27, July 11 and July 18. (An online sign-up is required to attend the event and can be done by emailing Art Up Front Street at artupfrontstreet@gmail.com.)

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POP CULTURE

Red, White & Royal Blue: A Novel, by Casey McQuiston (St. Martin’s Griffin, 432 pages) In an idyllic future United States where a Democratic single mom from Texas won the 2016 election, protagonist Alex Claremont-Diaz juggles the responsibilities of being First Son. Finishing his degree at GW is almost secondary to immersing himself in his mother’s reelection campaign and laying the groundwork for his own political career. If only he didn’t have Prince Henry across the pond as a constant (and bland) comparison to his own charming public political persona.

Alex finds the comparisons as infuriating as Henry’s perfectly symmetrical face — which he may have used on a dartboard once or twice.

After a fight at a royal wedding sends Alex and Henry falling into a $75,000 wedding cake, the two are forced by their respective governments to portray a fake friendship to avoid an international relations scandal. What begins as begrudging social media PR stunt turns into genuine friendship, but neither young leader is quite prepared for that friendship to blossom into romance.

Author Casey McQuiston notes that

this story was supposed to be a “tonguein-cheek parallel universe” to what could have been our own election of the first female POTUS. Although McQuiston clearly draws from the media’s morbid fascination with the personal lives of the British royal family and the children of the POTUS, the main characters of Red, White & Royal Blue are certainly not perfect copies of their real-world counterparts. She name-drops some recognizable figures like Malia and Sasha Obama and Alexander Hamilton, but for the most part McQuiston develops refreshingly rich emotional lives for characters decidedly of her own creation.

What especially rings true is the pressure of the global spotlight on young adults who are also trying to sort through the problems of average 20-somethings.

Not only do Alex and his sister June face intense scrutiny as the children of the first woman president, but they also experience racist scrutiny because they are half Mexican, on their divorced father’s side.

(Part of Alex’s aggravation toward Henry is born from the frustration that Alex has to work twice as hard to get half the respect simply because he’s brown.)

Then a quarter of the way through the novel, Alex also comes to the realiza-

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tion that, “Straight people probably don’t spend this much time convincing themselves they’re straight.”

The intricacies of Alex’s coming to terms with his bisexuality are portrayed with warm humor. Because he dated girls in the past, he chalks up male crushes to feeling like the heat is on too high or thinking Justin Trudeau is a powerful public speaker.

Everyone discovers their sexuality at their own pace, but perhaps Alex would have noticed a tip on the Kinsey scale sooner if notable gay historical figures were taught in schools, so McQuiston uses Alex and Henry’s email correspondence as an opportunity to shed light on queer erasure from American and British history. Alex and Henry share their favorite quotes from famous LGBTQ love letters dating from King James (who commissioned the church to translate the Bible to distract them from his boyfriend, George Villiers), to Eleanor Roosevelt and Lorena Hickok.

McQuiston breathes new life into established rom-com tropes with this man-loves-man romance: going from enemies to lovers, getting stuck in a closet together, and arguing until they share a passionate kiss. Readers will be cheering on Alex and Henry to make it work despite all odds. (And living on different continents, keeping up global responsibilities, and adhering to hundreds of years of political decorum are some odds.) Red, White & Royal Blue succeeds as a fun romp with witty dialogue and an optimistic happy ending. It shows us how you can’t always plan how your life will turn out, but you can certainly embrace the person you’ll become. A — Katherine Ouellette

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Rising above

The indefatigable MB Padfield What does it take to be a musician?

That’s an oft-heard question, but equally important is another: Is there anything that could cause a performer to give up and walk away? For MB Padfield, the answer is an emphatic no.

Adversity simply made Padfield’s psychic fingertips more calloused and ready for the fretboard of life. She was playing full-time in her teens, becoming a habitué of bars she couldn’t drink in but battling alcoholism anyway. A year and a half ago, she put her belongings in a U-Haul and moved to Los Angeles, only to have her life’s work stolen when she arrived.

The experiences merely made Padfield double down on the only plan she was certain life had for her. Now more than five years sober, she’s juggling a career that includes playing gigs and recording her own music while jingle-writing and performing behind the scenes of countless endeavors that quietly pay the bills.

It’s all she ever wanted — a life in music.

Recently, Padfield posted a short manifesto on her Facebook page, writing of struggle and triumph — the Berklee professor who tried shaming her into another career, and the sweet taste of financial independence she left in his wake.

“I’ve played 1000+ shows. Yes, really.

You’ve probably heard my writing/voice/ work and have had no idea,” she said, ending joyfully, “we’re just getting started — don’t sleep.”

Bravado aside, losing all her songwriting to a thief was a hard blow, Padfield MB Padfield When: Monday, June 24, 7:30 p.m.

Where: Bernie’s Beach Bar, Hampton More: mbpadfield.com/summer2019

said in a recent phone interview.

“I was pretty depressed,” she said.

“When you have stacks of notebooks, you’ll remember some stuff, but you’re never going to write that same song twice — and why would you? You’ve already created it.”

She bounced back by plunging into unknown territory. With the help of musician friend Joe Sambo, she got work singing on commercials.

“I started getting more involved with them, then I was in their audio department, writing jingles, learning how to craft the choruses,” she said. “The world of advertising is very similar to writing pop music.”

Her credits include two spots for Subaru, commercials in Japan, and most recently a Mickey Mouse 90th Birthday ad for Disney that’s also running in Japan.

“I’m tapping into a lot of different music income streams,” Padfield said.

“It all pieces together to let me do what I do.”

That “do” is making her own music, which is a challenge amidst relentless gigging.

“What some people don’t necessarily understand is how creatively demanding writing is,” she said. “I can’t play six nights a week and write. ... That’s how we get a lot of really sad songs about being on the road.”

One solution is coming back home to New England for a marathon of performing every summer. From the start of June until mid-September, Padfield has no fewer than 83 appearances booked, including nearly two dozen at Bernie’s Beach Bar in Hampton.

“It’s very hard, and obviously I’m a one-woman operation,” she said. “I don’t necessarily have a couple band mates that I can delegate tasks to either, which has

The Tuck Museum Home of the Hampton Historical Society. Physically, it consists of a number of buildings, monuments, and artifacts, located on Park Avenue in Hampton

MB Padfield. Courtesy photo.

its pros and cons. But it’s very difficult want to take things to the next level, and for me to be creative to the level that I I’m completely unable to do that without want. … Of course, I could write what- people.”

— Michael Witthaus ever, but I want to write stuff that I am passionate about.”

Playing mostly cover songs on the Know about something fun going on? beach, Padfield uses a loop pedal and If you have an upcoming event in changes up her set list frequently to keep the Seacoast area that you want things interesting. She plays requests and people to know about, send the loves to be thanked with largesse. details to editor@seacoastscene.

“The tip jar pays my groceries, helps net and we may publish the get my songs mixed,” she said. “I really information in an upcoming edition.

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“Pairin’ Up” — they both come together Across 1 Photo session 6 Flame followers 11 Current measure 14 Barbera’s animation partner 15 “So long”

16 “Come Get It ___” (2014 Pharrell Williams single) 17 Snacks in sleeves 18 Fred who directed “High Noon” and “From Here to Eternity” 20 Baseball arbiter

21 Really cold temperature range 23 Quickly 24 False cover?

26 John of “Star Wars: The Rise of Skywalker” 28 “Walking on Broken Glass” singer 32 Singer Lana ___ Rey 33 Involuntary movements 34 “___ kidding, right?”

35 Transportation link between Folkestone, Kent and Coquelles, Pas-de-Calais 41 “___ of many colors” 42 Words of confession 44 Prominent NASCAR sponsor 47 Role revived in “Fuller House” 50 Second-smallest Teletubby 52 Apprehensive

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53 Geneva girlfriend 54 Polecat 57 Sch. week start 58 Super Bowl X MVP 61 Ranking higher than 63 Raw metal source 64 Pestered 65 Lyft transactions, e.g.

66 Magazine with “Spy vs. Spy” 67 Bisected 68 Alleges as fact Down 1 Scold loudly 2 Consonant, musically 3 ___ Man (anime series about an extremely powerful hero) 4 “Happy Xmas (War Is Over)” cowriter 5 ___-Freez (soft-serve chain mentioned in “Jack and Diane”) 6 Activity on a placemat 7 Slayer of Ymir, in myth 8 Baking pans 9 One with a nest egg?

10 Take legal action 11 Put down 12 Be in charge of 13 Long-distance letter writer 19 Theresa who announced she’ll resign in June 2019 22 Wriggly animal

25 Galileo Galilei Airport locale 26 Ancient Irish king Brian ___ (anagram of O, RUB) 27 Yoked team 29 “___ Springfield” (Kent Brockman show) 30 Baseball Hall-of-Famer Ryan 31 Wacky 36 Zip 37 “March Madness” hoops org.

38 Billiard ball with a yellow stripe 39 Designer in “The Incredibles” 40 Is on top of 43 Chardonnay feature 44 Skiing event with gates 45 Singer/actress Gray who was on Season 1 of “American Idol” 46 Like a wincer’s expression 48 Large wine cask 49 World capital that lent its name to a type of goat or rabbit 51 “Dancing With the Stars” judge Goodman 54 It’s often iodized 55 Had more than a feeling 56 Edit menu option 59 ___ Lanka 60 Score an upset, say 62 1990s R&B group Bell ___ DeVoe © 2019 Matt Jones

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& , e v o L , Peace

BEACH BUM FUN HOROSCOPES

By Holly, The Seacoast Area's Leading Astrologer

! g n i p p o h S

• Leo (July 23-Aug. 22): Your horoscope calls for a big surprise, but due to a typographical error you will get a fig surprise.

• Virgo (Aug. 23-Sept. 22): Today is a day you shouldn’t be afraid to let your imagination run wild! That’s what I do when I make up these horoscopes.

• Libra (Sept. 23-Oct. 22): Take time today to ease into any situation that comes up, especially when you go to try on that new pair of pants.

at the

• Aries (March 21-April 19): Your tendency to exaggerate will get so out of hand, the fate of all mankind will hang in the balance.

• Taurus (April 20-May 20): Do your own thing and take care of your own business. And when you do, just be sure to close the door.

• Gemini (May 21-June 20): Stop worrying about what others think of you. It couldn’t get any worse than it already is, anyway.

• Cancer (June 21-July 22): You have a song in your heart. Unfortunately, it’s “You Light Up My Life.”

• Scorpio (Oct. 23-Nov. 21): Don’t believe everything you read, except today’s horoscope for Gemini. I swear that one is really true. Really.

• Sagittarius (Nov. 22-Dec. 21): You will find yourself somewhat forgetful today, though for the life of me I can’t remember exactly why.

• Capricorn (Dec. 22-Jan. 19): Worrying never solved any problem, which is something that really concerns me.

• Aquarius (Jan. 20-Feb. 18): Today you have nothing to lose and everything to gain! So not the best day to sign up for Weight Watchers.

• Pisces (Feb. 19-March 20): Like you’re really going to believe what I tell you. OK, stand with your bare feet in a bucket of ice water all day. How did that feel?

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36 BEACH BUM FUN ROCKANDROLLCROSSWORDS.com BY TODD SANTOS

WHEN I’M OUT WALKING I STRUT MY STUFF Across

1. ‘09 Avett Bros album ‘__ __ Love And You’ (1,3) 5. Beatles song for a female before she became a woman 9. Hard rocking night might have you end up on bathroom ones 14. What you want to do if the band keeps rocking 15. Actress/standards singer Martha

16. CA ‘All These Years’ numetal band 17. Creed ‘Full Circle’ song to set your clock to?

18. Percy Sledge ‘When __ __ Loves A Woman’ (1,3) 19. Pat Benatar ‘Don’t __ __ Show’ (3,2) 20. ‘88 CSNY album (8,5) 23. ‘90125’ Jon Anderson band 24. Neil Young ‘Ten __ Workin’ 25. Ry Cooder ‘How Can You Keep Moving

(__ You Migrate Too)’ 28. More, to Ricky Martin 29. Alternative country ‘Drown’ band Son __ 31. Where you pre-party next to your car, for short 32. ‘Let There Be Rock’ band 35. ‘Magnolia’ soundtracker Mann 36. ‘01 Alicia Keys album ‘Songs __ __ Minor’ (2,1) 37. Steve Winwood ‘Gimme Some Lovin’ band __ Group (3,7,5) 41. Cali ‘Miserable’ rockers 42. ‘I Would Die For You’ Jann 43. Guitar expert you take on tour 44. Pint of one might help your stage fright 45. Davies and Charles 46. Famous “Radio Corp Of America” label 48. What waiter does before hitting the big time 50. Talking Heads song about balloon filler?

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51. Buffalo Tom debut album label 54. Violent Femmes song Gnarls Barkley covered not for Mommy? (4,5,4) 58. Filter “The best things in life __ for free” 60. Like old rocker’s looks 61. All-time favorite rocker, to a fan 62. Female McCartney of Wings 63. Billy Idol had a ‘Rebel’ one 64. Cinderella “I’m not your __!”

65. ‘__: From Joy Division To New Order’ 66. Violent Femmes “__ __ a damsel in danger and distress” (1,3) 67. Insights from music vet

Down 1. Alice In Chains ‘__ __ Away’ (1,4)

2. Jordin Sparks ‘One Step At __ __’ (1,4) 3. Popular rocker might remember faces but forget a few of these 4. Led Zep ‘__ Mak’er’ 5. You want to be in the good ones, of the general public 6. ‘67 Warhol movie Nico was in (1,1,3) 7. ‘May Day’ Sing/songer Matthew 8. Beatles ‘__ Me Your Comb’ 9. Like blazing guitar student 10. Like perfect band chemistry 11. Queen ‘96 ‘Made In Heaven’ single for begging to a hitman? (3,2,4) 12. Electric & Musical Industries label (abbr) 13. What Kate Bush did ‘In Your Lap’ 21. Violent Femmes “__ __ freak magnet!”

(2,1) 22. Bandleader?

26. ‘09 Kiss album ‘__ Boom’

27. Phish favorite about party supplies’ hidden home?

28. Masters of ceremonies (abbr) 29. Doobie Brothers ‘What Were Once __ Are Now Habits’ 30. Heavy metal band that can fortell the future?

32. Map book used by van driver 33. South American country Los Jaivas is from 34. Assistant will need some to wash dirty clothes 35. Bell of Erasure 38. __ Advisory: Explicit Content 39. What you do to the tapes of unacceptable recording 40. Maroon 5 “I’m __ __ payphone trying to call home” (2,1) 46. Some nonsense lyrics might sound like one of these 47. Chris Isaak ‘I’m Gonna Sit Right Down And __’ 49. Ally McBeal ‘Searchin’ My Soul’ singer/ pianist Shepard 50. British ‘Hello’ singer 51. Johnny Cash “His ears pick up to listen cause he knows you’re missin’ and __” (2,2,1) 52. What tabloid will do 53. Every Picture __ A Story 55. ‘03 Story Of The Year hit ‘Until The __ __ Die’ (3,1) 56. Def Leppard “Rock of __, still rolling, keep a-rolling” 57. ‘99 Crazy Town album ‘The __ Of Game’ 58. ‘This Is All Yours’ __-J 59. ‘82 Duran Duran ‘Save A Prayer’ album © 2019 Todd Santos

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NEWS OF THE WEIRD BY ANDREWS MCMEEL SYNDICATION ment, told the Los Angeles Times. “I can tell you that doesn’t seem to work out for most people. It’s very narrow.” Good to know.

• In Scotland, Zoe Archibald, 34, thought it would be fun to take a ride in a child’s Little Tikes red and yellow car on June 7. When she couldn’t get in the plastic car in the conventional way, she put it over her head, Fox News reported — and then got stuck. “There was no way she could get herself out,” her nephew, Matthew Shepherd-Bull, said. After being trapped for about an hour, her father finally cut her out of the toddler conveyance with a butter knife. “Everyone found it funny, even Zoe,” Shepherd-Bull said.

“She was a bit panicked but mainly found New weapons A 47-year-old resident of southern it funny.”

Israel approached a teller at a Postal Bank branch in mid-May, handing her Enterprising thievery In the Arctic region of Murmansk in a note that read, “Hand over the money Russia, an abandoned railway bridge was in the drawer” (misspelling the Hebrew the quarry of ambitious metal thieves who word for “drawer”), The Times of Israel reported. As the teller hesitated, he removed the 75-foot-long center span, said, “Put the money in the bag quickly leaving only the support structures near or I’ll throw this grenade,” referring to a either shore. Locals noticed the section black object in his right hand. The tell- was missing in May, reported the BBC. er gave him $4,450 in cash, and he left. And while the span would have weighed Five days later, he repeated his method at about 62 tons, it was estimated to be another branch, where he netted $3,300. worth only about $9,000. Russian law Police tracked him through mobile phone enforcement is looking into the theft, but records and other clues, eventually dis- locals are nonplussed: One mused that the covering the “grenade” he wielded was remaining structures would be “eyesores” an avocado he had painted black. No for a long time to come, then shrugged: word on whether he whipped up some “Ah, who cares -- this isn’t Germany, and restoring order to the vandalized landguacamole while in custody. scape is not high on the agenda.”

Compelling explanations

The Philly Voice reported on June 5 that a resident of White Haven, Pennsylvania, has solved the mystery of why that state has experienced more tornadoes than usual this year. The unnamed amateur meteorologist called WNEP’s “Talkback 16,” which allows locals to opine on the issues of the day, and left a voicemail on May 31. In his own words: “We didn’t have tornadoes here until we started putting in traffic circles. ... When people go round and round in circles, it causes disturbances in the atmosphere, and causes tornadoes.” So there you have it.

When ya gotta go...

A 16-year-old driver was pulled over by the Royal Canadian Mounted Police in Manitoba, Canada, on June 6 after being clocked driving 105 mph, according to Fox News. The teenager was driving a Chevrolet Camaro, but it wasn’t the muscle car that made him go so fast, he said. He told police he had just eaten hot chicken wings and really needed to use the bathroom. Officers were unmoved, however, tweeting, “Absolutely #noexcuses for that kind of speed.” The teen was fined and is likely to have his license suspended.

bumper on one of the patrol cars, WBRZ reported, and moved into the grass with a rectangular piece of the car’s front grill.

It dropped its prize and escaped before the animal handlers got there.

because they were carrying four 5-gallon buckets and super-soaker water guns, The Oregonian reported. When told to empty the buckets, Majure and RomineMann did so, splashing the officers with horse lubricant (used in obstetric and rectal procedures on large animals) mixed Wait, what?

At a Patriot Prayer rally in Portland, with glitter. Majure and Romine-Mann Oregon, last August, two protesters took were sentenced to serve five days in jail a smoother, shinier approach to their on June 7 for harassment. opposition. Robert “Jonah” Majure, 28, Visit newsoftheweird.com. and Tristan Romine-Mann, 29, were approached by officers at the rally

Ewwwww!

If you’re a fan of bubble tea, you may want to add it to your “all things in moderation” list. On May 28, a 14-year-old girl in Zhejiang province in China went to the hospital after suffering from constipation and being unable to eat for five days.

Through a CT scan, doctors found unusual spherical shadows in her abdomen, reported Asia One, which they suspected were undigested tapioca pearls from bubble tea. The girl reluctantly admitted to drinking only one cup of bubble tea five days before, but doctors said her condition indicated she had consumed much more and prescribed laxatives. One docBright ideas • On June 5, firefighters arrived at an tor warned that the bubbles, or “boba,” apartment complex in Inglewood, a sub- are made of starch and are difficult to urb of Los Angeles, to find a 14-year-old digest. girl trapped feet-first in a chimney. By removing some bricks, they were able to Yikes!

In Caddo Parish, Louisiana, sheriff’s free her after about 20 minutes, and she was taken to a hospital to be evaluated. deputies responded to a call on June “A lot of people think it’s plausible to go 10 about an alligator in the middle of ahead and get into your house or break Highway 1. As they waited for wildlife into a house [through a chimney],” Brian removal experts to arrive, the gator, which Stevens, an inspector for the fire depart- was about 8 feet long, bit off a section of SEACOAST SCENE | JUNE 20 - 26, 2019 | PAGE 38

PET OF THE WEEK What a gentle giant Shasta is, and so handsome! Shasta is an 11-year-old Siberian Husky who is looking for a loving forever home in which to retire.

He was surrendered after he had a run in with the neighbor’s chickens.

In a home without that temptation, however, Shasta will be perfection. He seems fine with the other dogs he has met at the shelter, and he has lived with children. Shasta waits patiently for his turn to go on walks. And once it’s time to go, he’s thrilled. He loves attention, and he loves love. It’s time for this boy to be adopted into a home that will provide ample quantities of both. Like all the animals available for adoption at the New Hampshire SPCA in Stratham, Shasta is neutered, micro-chipped and up to date on all his shots. Visit nhspca.org.

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