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august 25 - 31, 2022 vol 47 No 20 Your weekly guide to the coast. Published every thursday (1st copy free; 2nd $1). seacoast scene Po Box 691 Hampton nH 03843 603-935-5096 | www.seacoastscene.net cover story 4 Farmers markets people & places 9 From Ukraine to New Hampshire food 14 Q&A with celebrity chef Robert Irvine pop culture 21 Book reviews Nite life 23 Music, comedy and more beach bum fuN 28 Puzzles, horoscopes and crazy news Advertising Staff Charlene Nichols seacoast scene advertising sales Manager (603) 625-1855, ext.126 Charlene@seacoastscene.net EditorialEditorStaff Angie Sykeny editor@seacoastscene.net Editorial Design Jennifer Gingras Contributors Betty gagne, curt Mackail, Matt Ingersoll, Hannah turtle, Fred Matuszewski, Jennifer graham, Ray Magliozzi, Michelle Pesula Kuegler Production Tristan Collins, Jennifer Gingras Circulation Manager Doug Ladd, 625-1855, ext. 135 dladd@hippopress.com 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. unsolicited submissions will be destroyed.
The Adoption Center is open Tues day through Thursday, from 11 a.m. to 4 p.m., and by appointment Friday through Monday.Email info@nhspca.org, visit nhspca. org or call 772-2921, ext. 110, for more information. of the Week 138266
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The markets serve as great connectors for producers and the community, creating a commercial locus and a place to socialize and enjoy yourself. From live music to rov ing mascots, kids’ activities, guest speakers and demonstrations, you’ll find entertain ment alongside the eggplant.
“Market operators are finding ways to make shopping more fun and convenient,” Menard said. “A lot of people shopping at farmers markets are still relatively new to the local food scene after starting to buy more locally during the pandemic. I believe farmers mar kets will increase tremendously in regular foot traffic as time goes on. Those shoppers will continue building relationships with farmers and gain trust in the local food system.”
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One way to gain trust is to ask questions. Inquiries about pest control or livestock dis ease management, for example, are fair questions at any farmers market. And those are questions the grocery store usually can’t answer. Most vendors will discuss virtually any farm or personal topic. You may also get advice on your backyard gardening, starting an artisan business of your own or the weather.
Harvest Days
Photos courtesy of Seacoast Eat Local.
“We look forward to our Saturday morn ing visit to the Portsmouth farmers market,” patron Connie Taggart of Portsmouth said in a Facebook review. “The fresh local meats and produce are just wonderful. All the folks working the booths are so friendly. … You see familiar faces each week.”
Vendors and offerings differ from market to market. Not all products are available at all markets every time, but you can usually see what’s available on the markets’ websites.
Exploring the Seacoast markets can be a lot of fun. Each is an open-air bazaar with its unique personality.
By Curt Mackail Summer’s end is the best time to enjoy fresh Seacoast produce at its finest, and Sea coast farmers markets, full of delicious fruit and vegetables, are some of the best places to reap the bounty of the season. You’ll find farmers markets each week con tinuing through fall in Hampton Falls, Exeter, Durham, Dover and Portsmouth and in Ames bury and Newburyport, Mass. Most markets sport dozens of sellers, a festive mood and a bunch of repeat customers who greet the ven dors like neighborhood friends. Even if it’s your first visit, they make you feel at home. The markets are an easy way to shop the widest variety of local veggies and fruit, most picked within hours, arriving in a farm er’s van or pickup truck, not a refrigerated tractor trailer from distant fields. You’ll also find honey, maple products, craft beer, local distilleries’ bottled spirits, dairy and eggs, seafood and meat, including poultry. Some markets feature esoteric products like appar el crafted from alpaca fleece, cold-pressed sunflower oil, mushroom jerky, duck eggs and organic dog biscuits. Artisans who hand-craft soaps, candles, jewelry, wellness products and clothing are also on hand. Fine leathersmiths and wood workers at some markets display their array of original creations for sale. Seacoast farmers markets also host fine-food purveyors selling homemade readyto-eat products. Many are authentic ethnic dishes. Makers of fresh Lebanese, Indian, Polish, Puerto Rican, Hungarian and Ukrai nian foods attend the larger Seacoast markets. You’ll also find delicious doughnuts, pastries and breads, fresh pretzels, edible flowers, handmade organic corn tortillas and gourmet pasta. Beverages include beer, wine, spirits and specialty drinks like kombucha, plus bot tled water, soft drinks and lemonade. Their ready-to-eat food makes farmers markets perfect for instant picnics or takehome meals. Most markets have areas to sit and eat, usually picnic tables and benches or a spot for lawn chairs and blankets. You could grab some cut flowers from the market to dress up a picnic or at-home dinner table, too.
“We’ve found it an awesome way to connect our local food producers with vet erans,” Menard said. “There are some really SeacoaSt farmerS marketS gear up for fall
September at the market
One promotion running now is “Vouchers for Veterans.” Maine and New Hampshire resident veterans receive $20 in vouchers for food at participating markets.
“Our four summer markets are having a strong bounce back after two challenging years during the pandemic,” said Shawn Men ard, executive director of Seacoast Eat Local, a nonprofit group that manages the markets. By New Hampshire regulation products labeled as “local” or “native” must be pro duced in-state, and for many consumers that’s“Peoplereassuring.really have a strong desire to know where their food comes from and have a sense of security when purchasing and consuming food,” Menard said.
It’s estimated that thousands of shoppers frequent Seacoast farmers markets weekly, although data for this summer’s attendance is not yet available.
Fun at the Market
“Markets have to be in a place that peo ple want to go and are easily accessible,” Menard said. “The more you can do to pull people in the better. Once they’re there, peo ple realize how good the food is.”
A full plate of fresh fruits and vegetables finds its way to Seacoast farmers markets in September. You’ll likely find apples, beets, blueberries, broccoli, broccoli rabe, Brussels sprouts, cabbage, carrots, collards, sweet corn, cauliflower, cucumbers, cut flowers, egg plant, fresh herbs, garlic, green beans and shell beans, kale, kohlrabi, lettuce, leeks, melons, micro-greens, onions, peaches, pears, plums, sweet peppers, potatoes and sweet potatoes, pumpkins, radishes, salad greens, tomatoes, turnips, watermelons, winter squash, and sum mer squash including zucchini. Depending on the market, you may also find some less common local produce dur ing September like Asian pears, blackberries and elderberries, gooseberries and raspberries, grapes, celeriac, pluots, popcorn and rutabaga. Also look for year-round staples like fresh eggs, honey, maple syrup, milk and cheese, meats, seafood, local wines, dis tilled liquor and beer. If apples are your thing, the usual apple vari eties available in late summer and early fall from orchards in our region include by mid-Sep tember Paula Red, Ginger Gold, Gravenstein, McIntosh, Cortland and Honeycrisp. By late September and early October you’ll start to see Macon, Pome Grise, Jonathon, Gala, Empire, Red Delicious and Hampshire varieties.
FreSh iS beSt Farmers markets often offer products with quality and freshness superior to that of the big supermarkets. Unlike products at the supermarket that are bred for mass distribution, local products are conveyed directly to you — not from distant fields to processing facilities to long-haul trucks to distribution centers and then on to the chain supermarket shelf — so they tend to stay fresherDollarslonger.spent at local farmers markets and farm stands remain fresh and local, too, passing directly into the regional economy, helping sustain nearby growers and artisans, not the big brand conglomerates. (Accord ing to foodprocessing.com, roughly a dozen corporations control a majority of major food and beverage brands worldwide.)
Volunteer at the market
Construction - Serving Essex County of the
Did you know? Seacoast growers almost without excep tion work 10 acres or fewer. To stay afloat, most supplement their farm revenue with off-farm earnings.
amazing conversations that happen between farmers and veterans. … We love to find ways to get more people to farmers markets, especially veterans who have given so much to our Jeannecountry.”Varney Grover, president of Vouch ers for Veterans, said on their website that the program is “committed to giving back to vet erans” and that “food, good nutrition, and a safe space to gather and talk is a token of appreciation for all they’ve done for us.”
“The quality of products and an interest in supporting local agriculture were the two main reasons,” said Joshua Marshall, director of the New Hampshire Division of Agricul tural Development, part of the Department of Agriculture.“Wesupport and encourage farmers mar kets as both an outlet for farmers to sell their products and as a great educational expe rience for consumers. During 2020, $62 million in sales of commodities were directly marketed to consumers from New Hamp shire farms,” Marshall said.
“We saw a ton of growth in the popularity of farmers markets as a result of the pandem ic,” Menard said. “The issues in the supply chain and global food system, not to men tion health concerns in the early Covid days, brought a lot of awareness to farmers mar kets and local food.”
MarketS are growing
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The Seacoast Eat Local organization in support of local farmers markets seeks volunteers. Activities include working at information tables, helping farmers unload at winter markets, assisting data collection, facilitating the SNAP/EBT program, and promoting local food events. For information, visit seacoaste atlocal.org, email info@seacoasteatlocal. org or call 888-600-0128.
Quality north shore
Today there are some 50 farmers markets listed in the New Hampshire Agri culture Department directory, including the Seacoast’s summer sites. According to mar ketplace.com, Massachusetts, with about 225 markets, dwarfs other New England states’ numbers. Maine is home to some 160 mar kets, and there are another 52 in Vermont. Nationally, farmers markets topped 6,000 this year, up more than 15 percent from 2021, the U.S. Department of Agriculture reported. Freshness, local sourcing and con cern with nutritional health underlie the increased popularity of local farm markets, according to Gilbert Gillespie, profes sor at Cornell University’s Department of Rural Sociology, and Sue Ellen Johnson, a researcher with the New England Small Farm Institute. Their paper published in the Journal of Agriculture Food Systems and Community Development points to shifts in consumer preferences:
“One trend … is the rise of a diverse range of small-scale, alternative agricultur al enterprises producing for specialized and local markets through farmers markets, com munity supported agriculture (CSA) and farm stands,” the report said. “Customers want food produced without practices they deem environmentally unsound, risky or inhumane.”A2017survey conducted by UNH Coop erative Extension and the New Hampshire Department of Agriculture, Markets and Food found that 84 percent of in-state respon dents had shopped at local farmers markets.
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Did
Photo courtesy of Seacoast Eat Local.
seacoast scene | august 25 - 31, 2022 | Page 6
you know?
At the entrance on Swasey Parkway, you find Auspicious Brew selling its assortment of kombucha fermented teas. Fruity, citrus or botanical flavors stand out in most of the bottled products, all produced by natural fermentation. Unlike most large kombucha companies that remove all traces of alcohol in their blends, Auspicious Brew does not. Instead, its tradi tional age-old brewing method means some alcohol remains. Auspicious Brew’s low-alco hol products contain about one percent alcohol by volume (ABV.) The brewery also produces “hard” kombucha in cans with up to 5 per cent ABV. Its Dover facility is the state’s first licensed kombucha brewery.
The USDA classifies small farms as those grossing $350,000 or less. After expenses, these small operators average about $55,000 net income. Large farms are those grossing $1 million or more annually. Their individu al net profit averages some $300,000 yearly, according to government reports.
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Across the pedestrian way, Hickory Nut Farm offers samples of its goat milk prod ucts. The farm turns out artisan cave-aged cheese, cheese spreads, yogurt, fudge, a goat-milk caramel topping called Wad dle Syrup and goat milk soap. The farm, located in Lee, is also a community edu cational resource, open to the public with guided tours by appointment.
Michael Vancook, Picaro’s founder and owner, said he raises his prized fungi in a growing medium of hardwood sawdust, organic wheat bran, wheat straw and filtered water. The soil is inoculated by hand with mushroom spores and sits in a temperature
the Market experience A stroll through the Exeter farmers market on a Thursday afternoon provides a panoply of col or, delightful aromas and people busy shopping and socializing. From the youngest — infants in strollers and their guardians — to residents of the nearby elders’ housing complex, the weekly market attracts all generations.
“I tell people how important it is to buy what ever you can at a farmers market, farm stand or other local source,” Menard added. “Even if you designate just three to five items to buy only from local farms, that’ll make a huge dif ference over time. Most people aren’t able to stick to a completely local diet but as long as you make the effort to regularly buy local, you’re making a contribution to someone’s livelihood and your community’s economy.”
Farther down the row at New England Fishmongers’ stall, a customer views seafood available on ice today and asks how the sea food is harvested. Dragger or trawler fishing for ground fish, for example, is shunned by some who are concerned with harm to the ocean floor and the by-kill of marine life. Hook-and-line catches are considered more environmentally sound. The seller tells the customer that Fishmongers’ 47-foot vessel, originally a dragger, was converted to a jig boat. Jig boat fishing uses a series of artifi cial lures attached to weighted lines dropped over the side. Today, New England Fishmon gers provides only fish caught in the Gulf of Maine with that hook-and line method. The smells wafting from the booths of the fresh prepared foods are alluring. The Indi an food vendor, Tulsi, a popular stop, offers traditional North Indian cuisine featuring mainstay curries with a variety of meat, sea food or plant bases. Ever-popular chicken tikka masala with big chunks of chicken in a fragrant spiced sauce is a top-seller. Mumbai street food like spinach pakora and samosas are also on the Tulsi menu, along with fresh naan. The booth is operated by its namesake restaurant in Kittery, Maine. Next door to the Tulsi stall, Picaro Farm offers mushrooms grown in Barrington.
seacoast scene | august 25 - 31, 2022 | Page 7 and humidity controlled room until the fruit sprout. Then, the mushrooms are moved to another chamber where they grow in a car bon dioxide-controlled environment.
Hampton Falls: Wednesdays 2 to 6 p.m. at Hampton Falls Common, 1 Lincoln Ave, near the intersection with Route 1. Rain or shine. Free parking nearby. This market is run by its local vendors. Visit hamptonfalls marketinfo.weebly.com or contact market manager Sue Veilleux at 918-6580 or jesta farm@aol.com.
Portsmouth: Saturdays 8 a.m. to noon in the City Hall parking lot, 1 Junkins Ave. Rain or shine. Features a shaded area with picnic tables across the street. Free parking in the City Hall lower lot marked by a sign at the entrance. No dogs or pets other than ser vice animals. No smoking. No restrooms at the market; portable toilets nearby. Visit sea coasteatlocal.org or email marketmanager@ seacoasteatlocal.org.
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what is Snap? Supplemental Nutrition Assistance Pro gram (SNAP) payments in combination with their sister Electronic Benefits Transfer debit cards (EBT) are accepted for all eligible products at Seacoast Eat Local farmers markets in New Hamp shire, the Kittery Community Market and at approved SNAP vendors in Amesbury and Newburyport, Mass. State match ing funds are also credited to SNAP/ EBT users. So for every dollar spent at a farmers market with SNAP/EBT an equal amount is deposited back to the EBT account. This nationwide matching funds program administered by each state is aimed to encourage better nutrition for its participants and more sales for local farmers. Formerly known as food stamps, SNAP is federally funded. Did you know? Small-scale farms make up about 90 per cent of the national total, according to the USDA. Yet this lion’s share of all agricul tural producers manages only a morsel of farm revenue — about 20 percent nationally. Large farms, on the other hand, account for less than three percent of all producers, yet take in roughly half of total farm revenue.
FinD a SeacoaSt FarMerS Market
Beyond the Exeter vendors’ stands, you see kids running at play in the park-like setting shaded by trees. Benches along the riverfront attract folks who munch on prepared foods they’ve just bought. For them, it’s as fresh as you can get it — farm-to-mouth. You hear the live music and the hubbub of social chatter among friends and neighbors and take in the fresh air of the tidal river. You relax. Farmers markets have that effect on people.
“I have a laboratory,” Vancook said. “It’s part mad scientist, part farming. I’m just a one-man operation, and I produce about 100 to 150 pounds of mushrooms each week. The big guys turn out thousands of pounds and sell to restaurants and stores, but I like the farmers market, where you get to meet people and explain the process behind the product.”
Dover: Wednesdays 2:30 to 6 p.m. at Great er Dover Chamber of Commerce, 550 Central Ave., near the center of the city with its histor ic mills, shops and restaurants. Rain or shine. Parking on street spaces, no dedicated lot available. Restrooms inside the Chamber of Commerce. Animals are welcome. No tables or benches available. Visit seacoasteatlocal.org or email marketmanager@seacoasteatlocal.org.
Durham: Mondays 2:15 to 5:30 p.m. in the revitalized downtown mini-park at 66 Main St., adjacent to People’s Bank. Rain or shine. Free parking to the rear of the market and metered parking downtown. The market is beside a hill that offers views of the Durham area includ ing the University of New Hampshire campus. Picnic tables and benches nearby. Downtown eateries and shops are a short walk or drive. No restrooms. Animals are welcome. Visit sea coasteatlocal.org or email marketmanager@ seacoasteatlocal.org.
Amesbury, Mass.: Wednesdays 3 to 7 p.m. at 2 Oakland St. Rain or shine. A small er market in its first year, the site is across from BareWolf Brewing in the historic low er mill district. Children’s activities hosted by the Amesbury Public Library and music from students of Zach Fields Drums and Music stu dio. Visit amesburyfarmersmarket.org or email amesburymafarmersmarket@gmail.com.
Kittery, Maine: Sundays 10 a.m. to 2 p.m. Called the Kittery Community Mar ket, find it at 10 Shapleigh Road in the post office plaza. Rain or shine. Free park ing on site. Power of Produce Club for kids who receive a $2 voucher each visit. Visit kitterycommunitymarket.com or email kit terycommunitymarket@gmail.com, or call 207-703-8138.
Newburyport, Mass.: Sundays 9 a.m. to 1 p.m. in the Tannery Marketplace parking lot, 50 Water St., adjoining the harbor waterfront. Rain or shine. The Tannery Marketplace itself is home to some nine food and dining establishments, a dozen retail shops, and a variety of art and health and beauty establish ments. Visit thenewburyportfarmersmarket. org, email thenewburyportfarmersmarket@ gmail.com or call 978-457-6644.
Exeter: Thursdays 2:30 to 6 p.m. down town at the south end of Swasey Parkway bordering the Squamscott River. Rain or shine. Park in the Phillips Exeter Academy Water Street parking lot, marked by a sign at the entrance, located behind St. Antho ny’s Bakery. Downtown shops, restaurants and an ice cream stand are adjacent within easy walking distance. No dogs or pets other than service animals. No rest rooms; portable toilets nearby. Visit seacoasteatlocal.org or email marketmanager@seacoasteatlocal.org.
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The following questions were asked of Natali ya’s mother, Olga, with her answers translated from Ukrainian to English by Nataliya. What went through your mind when you heard your daughter wanted to come bring you to New Hampshire? I was happy. It is very hard to be alone in a foreign country without [knowing the] language and [having] family around. I knew we would be welcome at my daughter’s house and could relax and enjoy time together with her family. What has it been like for you so far, living in New Hampshire? How are you adjusting? No matter how wonderful it is here, I miss my home a lot. It is still hard to be [somewhere] without [knowing the] language. But my daugh ter is trying everything possible to make it easier for us. We go to the beach every weekend. We go sightseeing, to the zoo and to the lake. What would you like people here in New Hampshire to know about what’s going on in Ukraine?
It is important to know the truth about what’s going on in Ukraine. Don’t believe what Rus sian media [says] about Ukraine. It’s a true war there … [with] innocent lives taken away. There are lots of people who suffer as they lost their loved ones, their houses — everything. War is a very scary thing, and it is important that every one understands that and continues to protect peace. Life, health and family are the most pre cious things we could have. Please be kind to each other. Do you plan to go back? Yes, we are planning to go back. My son is there, and my grandson misses his dad and school friends. Because we came on a visa, we won’t be able to make sure that my grandson goes to school [here]. Hopefully things work out there for us. However, if anything changes, we will go back to the U.S. — Angie Sykeny Nataliya Androsovych, left, with her mother, Olga, right. Courtesy photo.
Journey to safety
Peo P le & Places
NH woman rescues her family from Ukraine Nataliya Androsovych, a Ukrainian-American living in Derry, shared her story of bringing her mother, Olga, and 9-year-old nephew, Lev, who had fled from Ukraine, to safety in New Hampshire. For information on a local effort to help Ukraine, visit dobroinc.org. What is your connection to Ukraine? I was born in Ukraine, went to school and university there and got married. My first child was born in Ukraine. I come there every other year as we still have family and friends there. At what point did you decide to go overseas to get your moth er and nephew? When [the war] started, I wasn’t able to eat, drink, sleep — I wasn’t even functioning. I was worried about my mother being alone as my brother, a former military officer, might be taken back to the army. … Though [where they lived in Ukraine] was not that bad compared to the other part of the country, it is nice to give them some peace from the air raids. I can’t even imagine how difficult it is to go and hide every time when needed. They lived on the third floor, and at some point, she just gave up going down to a hiding place, which was a cold basement. They [started] just hiding between the walls in the entryway of their apartment. My nephew could not sleep for a month and would wake up every night screaming that they needed to hide. … I knew that I [could] come and get them and bring [then] here. [Bringing] them here would give everyone relief and peace of mind. How did you manage to get them out of Ukraine? I told [them] to leave Ukraine in March. They went to Poland. … [They] walked for five hours in the cold to cross the border. … Then, [they spent] a couple days there in a refugee facili ty. … Then, they were picked up by my friend, [who] brought them to Germany … where they stayed with three other families. I was able to find people in Stockholm who helped ... them there. After [they spent] three weeks there, I moved [them] to Sweden … where I went to pick them up. How does it feel having them here now? I’m so happy to have mom and nephew here with me. … Here, they are safe and don’t need to worry about getting food [and shelter]. … I admire my mom for her strength as she went above and beyond to save her grandchild. Are you involved in any efforts in New Hampshire to help the people of Ukraine? I’m closely working with a nonprofit orga nization [called] Dobro. It was started by my friends. We are doing Ukrainian fairs, collect ing clothes, and I’m personally knocking [on] every door asking people for donations. [This] money [is] used to buy medicine, ammuni tion and give all necessary help directly [to people in Ukraine], bypassing huge organizations. My friends who are at the front lines fighting need basic T shirts, boots, tactical gloves [and] mil itary first aid. With Dobro, all that is bought and delivered with the help of trusted people in Poland, Romania, Moldova and Ukraine. This way, we save [on] shipping costs.
an eye for art
Seacoast artist with degenerating vision keeps painting
Brooke has a solo exhibition, titled “Wellspring,” on view now through Aug. 28 at the Seacoast Artist Association gal lery in Exeter. Her artistic eye is often at odds with her actual eyes, since she was diagnosed last year with a rare degenerative eye condition. In response to the diagnosis, Brooke has been painting as much as she can. “For [‘Wellspring’], I wanted to focus on moments in time,” she said. “I looked at the little things that happened through out the day or throughout the week that bring me joy or that encapsulate the feel ings of what’s going on.” This includes her cats taking a nap, the natural landscape of Portsmouth and the various scenes that have unfolded throughout the past few years. It’s been a therapeutic experience for the“Paintingartist. helped me to notice more of those moments, to stay in a place of grat itude and a place of appreciation,” she said.Brooke began taking her painting seri ously during the pandemic, painting as much as she could during lockdown and developing her signature style.
Artist Zoe Brooke of Portsmouth has a unique eye for art. “My favorite things to paint are por traits -— people or animals,” Brooke said. “Anything with eyeballs.”
Where: Seacoast Artist Association, 130 Water St., Exeter When: Now through Aug. 28. hours are Wednesday from 10 a.m. to 5 p.m., and from 1 to 4 p.m. More info: seacoastartist.org
Sunday
Artwork by Zoe Brooke.
Hannah Turtle
through Saturday
“I love bright colors, things that make me feel happy, joyful,” she said. Her works, immensely colorful and often quite emotive, have gained a lot of attention in the last few years. In addition to “Wellspring , ” she showed her work at the Greeley Park Art Show in Nashua and at the Uncommon Art on the Common event in Goffstown earlier this month, and she recently had an exhibition at the Naturally New England Art Show in the Lake Sunapee region. Showing her work around the state and meeting other members of the local arts community has been a boon to her.
Much like the vibrancy and optimism present in her work, though, Brooke has not allowed herself to give up. She’s just changed the way she sees things.
“At first it was really frustrating, but it’s helped me to take a step back and just do what I can do and understand that it’s just a part of my experience, and what I see informs what I create,” she said.
“The things that usually make people’s eyes stronger make mine weaker,” she said, adding that the condition is mainly deteriorating her central vision.
“I feel like if you don’t get the eyes right, you don’t get any of it right.”
“It is a big inspiration to see local art ists,” she said. “I think, ‘Wow, you’re so talented, and you’re just my neighbor!’” Her vision prognosis is unclear, and her condition is so rare it doesn’t yet have a name. Her macula, she explained, is degenerating due to her eyes’ inability to process vitamin A.
Peo P le & Places
Zoe brooke’s “ wellspring” exhibit
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Gallery
And, while the diagnosis has adjusted the way she sees her art, it hasn’t impact ed her process. “I always start with the eyes,” she said.
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If you’ve ever listened to a car that doesn’t have an exhaust system at all, Joe, you know that engines are really loud. A car without an exhaust system sounds like a Gatling gun. After all, a gasoline engine works by making explo sions,That’sright?where the muffler comes in. It has baffles inside it, which create a “maze” that the exhaust has to pass through. And as the exhaust bounc es around in that maze, it loses energy, including sound energy, and comes out the tailpipe quieter. If the exhaust avoids those baffles, its noise comes out louder and more obnox ious. Or, as your friends with Dodges call it, Because“cool!” exhaust that avoids the muf fler is also “unrestricted,” it improves the airflow in the engine and makes the car a bit faster, too. So, it’s doubly appealing to Inhot-rodders.theolddays, kids who wanted all that noise and power would install a mechanical bypass. They had a lever that pulled a cable to make the exhaust bypass the muffler and come out directly, through different pipes, often under the rockerToday,panels.like everything else, technol ogy has made things easier. You’ll find that certain sportier cars now have select able settings for exhaust noise. So, you can choose how loud you want your car to be. There’s the “tick off my neighbor when I leave for work at 7 a.m.” mode. There’s “remind everyone I peaked in high school.” And then there’s “I’m sneaking home late at night after losing the rent money at the track and please, for the love of everything holy, don’t let this damn car wake up my wife.”
My guess is that most modern cars with selectable exhaust use electronical ly controlled gate valves that redirect at least some of the exhaust around the baf fles to make it louder. After all, if you spend $75,000 on a Dodge Challenger Hellcat, you want to make sure everybody turns their head when you drive by. Even if it’s just to say “Wow, that’s obnoxious.”
Some Mustangs and Dodges seem especially annoying. Their drivers have made an art of continually accelerating and backing off to make the greatest pos sible noise. — Joe
seacoast scene | august 25 - 31, 2022 | Page 12 Dear Car Talk: Why do car mak ers these days seem obsessed with pushto-start ignitions? With keyed ignitions, it’s possible to get into “accessory” mode without starting the engine, so you could listen to the radio and use other powered accessories. I guess we’ve lost that feature now? To put air into my tires with a 12-volt air compressor, now I need to run the engine? Thanks — I enjoy your column. — Joe As my late brother frequently said to me, Joe: Au contraire, piston puss! Cars with push-to-start ignition sys tems do have accessory modes, and I’ll tell you exactly how to get your car into accessory mode. First, sit in the driver’s seat, as you normally would. Then, with your right hand, reach over and open the glove box on the passenger side. Next, remove the fat thing that says “owner’s manual” on it, and check the index for “accessory mode.” Actually, you may even be able to skip that step, Joe. Pretty much every new car I drive now has push-to-start ignition, and they all work like this: If you want to start the engine, you step on the brake pedal and push the start but ton. If you want to go into accessory mode, you don’t step on the brake pedal and push the start button. That’s all there is to it.
Some cars have two accessory modes: one which operates low-power items like the radio and a second one that allows you to use higher-powered items like the window motors and the fan. In that case, you push the start button once for the first mode and twice for the second mode, both without touching the brake pedal. Try it next time you’re in the car, Joe.
And, if that doesn’t get you into accessory mode, check your owner’s manual, because I’m not aware of any newer car without an accessory mode. Happy tire filling.
Visit Cartalk.com. Ray Magliozzi
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car Push-to-starttalk systems don’t need to start the entire vehicle By
Dear Car Talk: What makes hot-rodders’ cars so loud and raspy? Back in the day, gearheads had loud hot rods that they clearly modi fied, but it seems like some everyday cars are now really loud.
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Good spirits
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Additionally, Irvine will be cooking for the 3rd Annual Golf Charity Classic at the Wentworth by the Sea Country Club in Rye on Tuesday, Aug. 30. The event, put on by the Service CU Impact Foundation in partnership with the Robert Irvine Foundation, benefits veterans in the local community and nationwide. Visit servicecuimpactfoun dation.org/get-involved/golf-classic for more information.
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pomegranate cosmo with irvine’s Vodka ounces Irvine’s vodka ounce Cointreau ½ ounce pomegranate syrup ½ ounce lime juice orange swath Combine all ingredi ents except orange swath and shake well. Strain into a cocktail glass and garnish with swath. A bal ance of sweet orange and pomegranate.
Tell us about your spirits. What sets your vodka apart from other brands? The vodka is a corn-based blend of local ingredients. It has a very smooth flavor and is lighter than the other vodkas. In a blind taste test, Irvine’s Vodka always wins. What about your gin? Most gins tend to taste like a Christmas tree because of the strong juniper taste. Some people like that flavor, but that taste is a turn-off for me. My gin is distilled using 13 botanicals from all over the world; for example, I went to Sri Lan ka for the cinnamon that’s used in the process. I call my gin ‘the non-gin-drinker’s gin.’
Do you have any other liquors in the works? Yes. We are currently working on a blend of bourbon, which is being distilled the original way, in barrels. We also offer a selection of canned cocktails that are distributed by Boardroom Spirits, a com pany I’ve co-owned since August 2017. How is it you started cooking at 11 years old? Well, it all began when I decided I wanted to have a girlfriend. I figured join ing a home economics class would be a great way to find one, so I took up the class and found myself with the girls, just where I wanted to be. The girlfriend thing went right out the window when I took my first Quiche Lorraine from the oven. From that moment on, it was all about cooking.
Strawberry basil collins with irvine’s gin 1 to 2 strawberries, quartered 4 to 5 basil leaves 2 ounces Irvine’s gin ounce simple syrup ¾ ounce lemon juice club soda extra basil and straw berries for garnish Combine strawberry quarters, basil leaves, gin, lemon juice and sim ple syrup in a cocktail shaker with ice. Shake and strain into a Collins glass and top with club soda. Garnish with additional basil and strawberries.
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You’ve been quoted saying your favor ite meal is roasted chicken with mashed potatoes. Is it still your favorite? Do you add any vegetables to the dish? I love roasted chicken with mashed potatoes, and it will always be my abso lute favorite. No vegetables needed; I’m not really a vegetable guy. The value of vegetables has changed through time, and they are not raised the same. Soils have changed, and other aspects of vegetables have changed. I’m not a big fan, but my wife loves them! You’re known for your ‘tough love’ approach on Restaurant:Impossible. What advice do you have for New Hampshire chefs and restaurant owners? Do what you say you’re going to do. Make sure your staff is well-trained, and make them accountable. Do what the customer wants. Use value-added products; with prices being so high, we must adapt. It used to be ‘Here’s my menu, hope you find something you like.’ It’s not that way anymore. Food is the forefront of all occasions, gatherings, weddings, parties, funerals, birthdays, the Last Supper, etc. Food allows change, encourages talks to happen, soft ens the blow — it’s hope. Food can change a person’s mind. It’s an equalizer. We all need to eat. Food is love. — Betty Gagne
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Top: Robert Irvine presents new liquors. Bottom: Robert Irvine works with military and first responders for the Robert Irvine Foundation. Courtesy photos.
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to reserve your spot.
Two Seacoast New Hampshire Liquor & Wine Outlets, in partnership with region al craft spirits broker Stone Fence Beverage, will hold an in-store bottle signing and meet-and-greet event with celebrity chef Robert Irvine on Monday, Aug. 29. Present ing his new Irvine’s American Dry Gin (regular price $25.99, sale price $22.99) and Irvine’s Precision Vodka (regular price $21.99, sale price $18.99), Irvine will be at the NH Liquor & Wine Outlet in Somersworth (481 High St.) from 11:30 a.m. to 1:30 p.m., and at the NH Liquor & Wine Outlet in Seabrook (380 Lafayette Road) from 3 to 5 p.m. Sign up at explore.liquorandwineoutlets.com/events
Celebrity chef
How and when did you realize your calling to be a chef? By the time I was 15 years old, I really wasn’t a great kid. I used to drink before my mom would come home from work, and she realized I needed discipline. She decided that maybe putting me into the military would straighten me out, so she took me to enlist in the U.K.’s Roy al Navy. After completing their culinary program, I was cooking on Her Majes ty’s Royal Yacht Britannia at 16 years old. Food became my passion and my future. Tell us about the Robert Irvine Foundation. The Robert Irvine Foundation was cre ated in 2014, and our main goal is to support all military and first respond ers. We do this through grants, health and wellness programs and financial support of top-rated military and first respond er organizations. One of the facets of the foundation is a program called Breaking Bread with Heroes. These events give us an opportunity to show our appreciation for our nation’s defenders’ service while they gather for a delicious meal. These events take place at veterans’ homes, mil itary bases and firehouses all year long. You always seem so confident and sure of yourself. What, if anything, makes you nervous? I get anxious when I cook for mili tary, heads of state, dignitaries or large groups. I just want everything to be per fect. Last year, the first lady called me to cook a Thanksgiving dinner for a group of 350 troops at Fort Bragg. I arrived late the night before and fed the troops the next day. It went off fine, but I’ll admit, I get a little nervous before events where I’m cooking for … large groups, especially military.
Irvine talked with the Scene about his new liquors, his favorite dish, what led him to become a chef and more. f ood
What are some food pairings that would work well with your liquors? There’s a whole slew of them. Pairing food with liquor is way more expansive. When you’re talking food pairings using beer and wine, you’re limited, because beer is beer and wine is wine. But when you’re pairing with vodka or gin, you have more room to match things up, especially when you’re creating different cocktails with the liquors.
Robert Irvine unveils new liquor
Summer is full of all sorts of treats. Whether it’s a freshly made peach crisp, s’mores at the bonfire, or ice cream from the local stand, there are many delicious desserts to enjoy. How ever, you may be wanting something to satisfy your sweet tooth while also keeping your eating healthier. How about a blueberry pie parfait?
Try This aT home
With blueberries and yogurt as the two main ingredients, you are off to a good start. A little bit of graham cracker crumbs adds some nice crunch and pielike quality, and the sprinkles are pure fun. Feel free to skip the sprinkles if you don’t have any. As to the blueber ries, wild blueberries are best, whether they are fresh or frozen. They are the most flavorful blueberry. If you can’t find those, regular blueberries make a decentWhensubstitute.makingthese parfaits, I whole heartedly encourage you to use a half pint jar. They make the dessert look really appealing. If you don’t have any on hand, find a similarly sized contain er that will work for layering. As the summer winds down in New Hampshire, so does the blueberry sea son. If you’re fortunate enough to have wild blueberry bushes nearby, go and pick some for this recipe!
seacoast scene | august 25 - 31, 2022 | Page 15 food
Blueberry pie parfait
Serves 2 2/3 cup wild blueberries (thawed, if using 2frozen)teaspoons sugar divided 2 graham cracker squares 1½ cups vanilla yogurt Rainbow sprinkles Place blueberries in a small bowl, and sprinkle with 1 teaspoon sugar; stir to combine. Place graham crackers in a resealable bag and gently pound to make crumbs. Add the other teaspoon of sugar to graham cracker crumbs. Using two half-pint jars or similarly sized dishes, put ¼ cup yogurt in the bottom of each. Divide graham cracker crumbs into two por tions, and sprinkle evenly over each yogurt. Top each parfait with another ¼ cup of Divideyogurt. the blueberries and top each of the Topyogurts.each parfait with ¼ cup of yogurt. Finish each parfait with a shake or two of rainbow sprinkles. Eat, or cover and refrigerate.
Blueberry pie parfait
Blueberry pie parfait. Photo by Michele Pesula Kuegler. Michele Pesula Kuegler has been thinking about food her entire life. Since 2007 the New Hampshire native has been sharing these food thoughts and recipes at her blog, Think Tasty. Visit thinktasty. com to find more of her recipes.
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Lighten up your wines with a little fizz
sfoodummer spritzers
Fred Matuszewski is a local architect and a foodie and wine geek.
The kids will soon be returning to school, but that doesn’t mean summer is over! Sum mer is a mindset, and if we truly work at it, we can have summer last until the beginning of October. Let’s be real istic! This summer we have experienced some record temperatures and drought conditions. And there doesn’t appear to be an end in sight, any time soon. What does this mean? We can continue to enjoy our patios and decks, and meals from the grill with ingredients that came from the farmers markets, such as zucchini, fresh corn, paired to fish and chicken. Or we can enjoy those fresh tomatoes in salads or Whatgazpacho!better beverage to enjoy with these light meals than spritzers? What are spritzers, and where did they come from, and what have they become? One story is that they originated with the mid-19th-century occupation of Venice by the Austro-Hungarian Empire. Troops stationed in Venice sought to soften their wine by adding a “splash or spritz” of recently invented carbonated water, or soda water. Venetians embraced this and substituted prosecco for some of the soda water, adding slices of citrus — orang es, lemons and limes. This was expanded with the introduction of Aperol to the mix. Whether or not there is truth in this his torical account matters not. The evolution of this concoction continues, much to our delight, because no matter how you drink a spritzer, whether traditionally over ice, or as an Aperol Spritz, it a delicious way to cool off during the summer. Our first beverage is a nod to what is traditionally thought of as the true spritzer: white wine, soda water, sliced cit rus fruit, all served on ice. We chose the 2017 Bonny Doon Vineyard Le Cigare Blanc Beeswax Vineyard Arroyo Seco, available at the New Hampshire Liquor & Wine Outlets, originally priced at $26, reduced to $12.99. A blend of 55 percent grenache blanc and 45 percent roussanne, it has a lemon-yellow color with a slight green tinge. To the nose, one would expect citric notes, but this wine has herbal notes, as well. To the tongue, the wine maintains those citric rind notes but there is also the addition of quince with a slight nuance of melon. It is a wine that can han dle the addition of orange and lime slices and has enough body to accept the addition of seltzer and still hold a presence. This wine hails from the Beeswax Vineyard in the Arroyo Seco region of Monterey County, east of the Santa Lucia Moun tains and north of King City, California. The San ta Lucia Mountains shield this area from the cool Pacific Coast winds, resulting in vines with exceeding ly deep roots, imparting a minerality to the wine not found in the grapes grown on the ocean side of the mountainous range. Our second beverage is a novel cre ation, the Domaine Chandon Garden Spritz, available at the New Hampshire Liquor & Wine Outlets at $20.99. The wine is a blend of chardonnay, pinot noir and semillon grapes grown at an altitude of 3,000 feet at their estate in Mendoza, Argentina. It is made by the slow-ferment long Charmat method, trapping the natu rally occurring carbonation in large steel tanks. Bitters made from the zest of Valen cia oranges, steeped in grape brandy, to which Quassia amara, chamomile, carda mom, and black pepper are added, result in this delightfully unique and refresh ing sparkling wine cocktail. Domaine Chandon is marketing this concoction as a spritzer. Perhaps a bit of a reach, it is nonetheless worth trying, poured over ice with a citrus garnish. At 11.5 percent alco hol, it is more alcoholic than the spritzer made with seltzer, resulting in a fuller feel to the mouth of its citric notes, spiciness and sweetness, along with the bitterness of liquor made from the oranges and amara. This is definitely a thirst-quencher that is summer “light and bright.” This is a cre ation that begs to be tried before summer leaves us and the air becomes crisp with shorter days and crisp nights. So, personalize your favorite white wine by turning it into a summer-light spritzer, or try this industry pioneer, the Garden Spritz. After all, summer in New Hamp shire is way too short to not enjoy it to its fullest with these wonders of the palate.
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at ani’S bagel caFe
… You need to know how to do all of that in order to succeed. What is your favorite thing about being on the Seacoast? I love the community, I love the smalltown vibe, [and] I love the people that live here. I love walking down the street or going to the grocery store and recog nizing some of those friendly faces that I’ve met at the cafe. … Exeter is such a tight community, and I just love being part of it.
What is something everyone should try? A bacon, egg and cheese [sandwich on a] focaccia bagel. … I’m telling you, the focac cia bagel coming out of the oven is just out of this world. If you want to make it extra special, add avocado and tomato, and boom — you’re in heaven. What celebrity would you like to see eating at your cafe? Maybe Gordon Ramsay. I’m not sure if I’d be ready for what he has to say, but I’d take it! What is an essential skill to running a cafe? I think, to me, the most essential skills are communicating and critical thinking. … Knowing how to communicate doesn’t just include talking; listening and reading body lan guage are also essential. And then, for critical thinking … it’s so important to be able to think fast, come up with innova tive ideas quickly and use common sense.
Photos courtesy of Ani’s Bagel Cafe.
seacoast scene | august 25 - 31, 2022 | Page 19
— Matt Ingersoll Born and raised in Bulgaria, Ani Petrov always knew that she’d one day want to have her own cafe — she even remembers from a young age pretending to be a cashier and making drinks for her customers. “Living in Europe, there are all these quaint little shops where you can sit and sip on your coffee for hours and hours,” Petrov said, “so I had always envisioned that.” Ani’s Bagel Cafe (12 Hampton Road, Exeter, 580-5363, anisbagelcafe.com), which opened in late 2014 directly adjacent to Churchill’s Garden Center, is the culmination of that vision. There are more than a dozen flavored bagel offerings and a vari ety of breakfast and lunch sandwich and salad options that are also available. The cafe also features coffees and specialty espresso drinks — sourced from Carpe Diem Coffee Roasting Co. in North Berwick, Maine — as well as fruit smoothies and assorted pastries like muffins and scones. The Scene recently caught up with Petrov, who is due to open a second location in Wells, Maine, later this year, to talk about her personal favorite items at the cafe and her picks for must-try recommendations.
How long has Ani’s Bagel Cafe been around? We opened Oct. 11 of 2014. … The Wells location we’re trying to open definitely by late fall. What makes Ani’s Bagel Cafe unique? We’re more than just a bagel shop. You can get a bagel, and we bake them fresh daily, but you can also get a salad or a smoothie or a pastry. There is some thing for everybody. … The unique thing about our coffee, too, is that Carpe Diem … makes sure they have only one location in each town throughout the Seacoast, and we’re that place for Exeter. They buy their own beans and roast them to order, so it’s as fresh as it gets.
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What is your favorite thing on your menu? This is a tricky question for me. My top choice is a focaccia bagel with olive cream cheese. We make our own cream cheeses … and, coming from east ern Europe, olives are a big thing, so I just love olive pimento cream cheese. Here’s the funny part — I’m glutenfree and dairy-free, not by choice, of course. My body decided to make that decision for me, so, sadly, I can’t eat either the bagels or the cream cheese. I always end up settling for the second best thing. I would eat the chicken sal ad sandwich on gluten-free bread, or … the fig salad, and then I’d get a tropical blend smoothie.
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“The artisanal community is a respite pre cisely in that it allows us to take refuge from the blooming, buzzing world out there. It speaks to us precisely because it is not distracted and complicated by a hundred points of view.”
There are pleasures to be found in Walmart and McDonald’s, to be sure, but they are thin ones and they make us fat. The return of the artisan, as McCracken sees it, won’t solve all our problems and is a slow work that is still in progress; it took 60 years, for example, for people to start questioning the wisdom of Pop-Tarts and mass-produced boxes of cere al. But there is value in the process, and in simply paying attention to the choices we make, McCracken maintains.
seacoast scene | august 25 - 31, 2022 | Page 21
Return of the Artisan, by Grant McCracken (Simon Element, 207 pages)
The change has occurred in 10 waves that began with the opening of Alice Waters’ trendy Chez Panisse restaurant in Berkeley, California, in 1971, continuing with the tide of “foodie” cookbooks and the trend toward “slow” eating and natural foods, which nat urally gave way to mixology and craft beer, and ultimately the rise of “fast casual” fare (think Panera and Chipotle) and, of course, Whole Foods. Incredibly, more than half of Americans identify as a “foodie,” someone who takes an inordinate interest in what they eat and how it is prepared. The trend is so significant that even the giants of mass pro duction are trying to present themselves as artisanal; hence, the advent of Wendy’s “nat ural” fries and the blocks of “handmade” soap you can buy at chain supermarkets. But this is not just about food. There are more craft fairs than malls these days, and many of the malls that exist are struggling to survive. Even if they don’t have the time and skill to make gifts themselves, most people prefer to give handmade gifts that have (and hold) value more than anything found in a big-box store. “Artisans make gifting easy,” McCracken writes. “Their creations are per fectly gift-proportioned: authentic, human scale, handmade, they are exactly the right size and shape, plus particular and personal in just the way a gift should be. They are Goldilocks valuable: not too precious, not too mere.” The change to a society where artisans are valued more than industry comes with sub tle shifts that are potentially radical. For example, McCracken says that in this new arrangement, the consumer isn’t king, as Charles Coolidge Parlin famously said. Neither are the Mad Men. The arti sans, the ones who know what they’re doing, reign. Also, arti sans aren’t in it for big profit, although they, too, need to pay their bills, and McCracken argues that the artisanal econ omy opens up opportunity for many 9-to-5 workers who have retired or lost their jobs, provid ing both income and community.
Behold the Pop-Tart, the humble toaster pastry intro duced in 1964. It’s pretty much the same product as it was when Lyndon Johnson was president, which is to say it was the epito me of unnatural food. Designed to fit a toaster, the Pop-Tart was, Grant McCracken writes, “the ultimate triumph of artifice.” “You couldn’t tell where it had been farmed, who had farmed it, or what, indeed, was in it. Somehow Pop-Tarts existed sui generis.” Pop-Tarts, of course, still exist, but the world into which they were first introduced is far different now. In the 1960s, Americans were still enamored with factories and assem bly lines and the convenience foods that rolled off them. There were objectors, of course; they were called hippies. As McCracken explains in Return of the Artisan, the ideals of the counterculture granola-eating warriors would ultimately prevail. America, the author believes, is over its ill-advised love affair with the industrial production of goods, and we are finding our way back to a better way of pro ducing and consuming. It’s still capitalism, but we’ve found a better way to do it.
It remains to be seen whether the premis es put forth here are true, but it’s a testament to McCracken’s persuasiveness that we want them to be true at the end. See you at the next craft fair.
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“Capitalism lives to optimize. … The arti san is inclined to make the product she thinks is most compelling, for a small audience, not with the cheapest method, but the most craft ed one,” McCracken writes. McCracken, who lives in Connecticut, is a cultural anthropologist with a Ph.D., and as co-founder of something called the Arti sanal Economies Project he has skin in this game. He is not just observing changes in the American economy but advocating for them, elegantly and convincingly. This is a lovely collection of essays, reminiscent of the thoughtful reflections of Bill McKibben, Howard Mansfield and Alan Lightman. His most powerful one comes at the end of the book, when he recounts how he came to discover a simple canvas wallet that had been made by his uncle’s mother 65 years earlier. “The wallet was what we might call, after Proust, a ‘Madeleine’ object: an object charged with meaning and power,” he writes. That wallet “opened a cut on the surface of reality. Something dangerous came spill ing into life. … Somehow it managed to be both personal and completely traditional. You could see that it conformed to a traditional pattern to which generations had contribut ed. But it was also the work of an individual in the throes of a terrible emotion driving the stitches in one direction and then another. There was craft here and there was something craft couldn’t contain.”
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Wason said she is especially excited to wel come authors for readings, meet-and-greets and Q&A sessions. “I’m delighted to present literary events in our renovated venue, which offers an inti mate setting for our authors to interact with the audience,” she said. “The evening’s featured author typically reads from their new book or sets up the premise before sitting down for an on-stage interview with a moderator. Then, the audience can ask questions as well. I’m excited to program more literary events and welcome authors to such a fun and elegant venue.”
“I’m most excited to welcome audiences back into our small but mighty theater, and for the community to gain another space for fund raisers and panels and roundtables,” Bohanan said. “Our amazing and professional team is focused on giving patrons and performers the best possible experience.”
Bohanan said the stage of the 100-seat ven ue will now be visible from the street, inviting passing pedestrian traffic to view the goingson inside. The revitalized space, he said, will host national and international music acts, comedians and authors in addition to local art ists, and the space will be available for rental for private and corporate events. Much of the now-realized forum, Bohanan said, was a direct result of Covid. “The vision for The Lounge came out of the need to reimagine our smaller space com ing out of the pandemic,” he said. “It had been shuttered for over two years, and we needed a more flexible space to fit our needs, and the desire of our audiences, too.”
Photo by Stephen LaFlamme.
The Music Hall’s primary venue, located on Chestnut Street in Portsmouth, is a large Victorian theater — and the oldest in the state — that seats nearly 900 people. It first opened in 1878 as a vaudeville theater. Eleven years ago the nonprofit organization that runs the Music Hall endeavored to expand its perform ing arts offerings in Portsmouth and converted a former retail space on Congress Street into a smaller, “black box” theater, first known as The Loft and now as the Music Hall Lounge.
Bohanan said the renovations, which got underway in September 2021, exceeded his expectations.“Overall,the renovations definitely went well, and it’s a joy to be in The Lounge, where it’s open and comfortable in every seat,” he said. “With a mix of different types of seat ing and ambient lighting, the flow of the space has changed more to a nightclub vibe, which has made it so fun. Plus, the upgraded sound and lighting system and technology package makes the space even more flexible.”
“I went to see a show at the Lounge for my first time and loved it,” Robinson said. “I really enjoyed the performance and the atmo sphere was great.”
Literary producer and content manager Brittany Wason said the new Lounge looks completely different from the former Loft. “It was shocking to step into the room … where it truly looks like a completely new space,” she said. “It’s gorgeous.”
The Lounge offers a full bar and, with a small kitchen, appetizers and small plate items are“Weavailable.areable to offer lots of beer, wine, spir its and specialty cocktails, and our small kitchen produces elevated small bites like house-made hummus, brie and ham plates and gourmet pop corn,” Wason said. “People have the option to order via QR code or through a server.”
N liteounge around The Music Hall opens newly renovated 100-seat venue
Photo by Stephen LaFlamme.
That first weekend, the band Darlingside sold out Friday night and comedian Pat McGann sold out his first show on Thursday.”
According to Monte Bohanan, Music Hall director of communication and community engagement, The Lounge will offer an array of entertainment and artistic endeavors and will provide a “nightclub” vibe with more flexible seating options, bar and food ser vice and an open concept that will appeal to a diverse“We’llaudience.offerlive music, comedy, liter ary events, talks and more here year-round,” Bohanan said. “We’re expecting several com munity-based events like ‘Creative Mornings,’ talks and forums and nonprofit rentals to return to 131 Congress St. as well.”
For those seeking an intimate and cozy venue for live music, witty comedy acts and discussions with authors, the new Music Hall Lounge in downtown Portsmouth might be just the place. The Music Hall recently did a complete overhaul and renovation of its secondary ven ue on Congress Street, formerly known as The Loft, and held the grand opening for the Lounge the second weekend of July.
So far, Bohanan said, The Lounge has been received very well as an addition to the Ports mouth arts scene.
“Being able to provide another stage for our neighbors and local artists is a wonderful opportunity, and we built this room with the community in mind,” Wason says. “It’s impor tant to us to give back to the city and Seacoast [community] that has supported us for gener ations. I love being a part of the Music Hall team who opened The Lounge, and we hope to stay relevant and in style for years to come.” Stephen LaFlamme
Wason said the grand opening, and the soft opening, held at the end of June, were a success.“Wehad our soft opening dress rehearsal performances … by invite only, to get some friends of the Music Hall in the space to test out our systems and processes,” she said.
“[For] our Grand Opening weekend … we had two comedians and two music acts, and these events kicked off our regular ticketed shows.
Deb Robinson of Portsmouth, a recent patron at The Lounge, said she was impressed with the venue’s ambiance and vibe.
Both Bohanan and Wason agree that the new Music Hall Lounge is a great addition to Portsmouth as a performing arts venue and as a forum for the community to utilize and enjoy.
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seacoast scene | august 25 - 31, 2022 | Page 23
“We’ve gotten great feedback from patrons and local artists alike,” he said. “There is real excitement about the new space and the shows we have coming up. We’re thrilled that The Lounge can offer Portsmouth and the Seacoast more opportunities to shine with so much local and regional talent to hit the stage soon.”
287 Lafayette Road (Rte 1) Seabrook, New Hampshire (next to Starbucks) Phone: (603) 474-1900 Over 11,000 sq.ft of pure fireworks We have what you’re looking for! 137370 A Large Selection Of Heavyweights: 3 for Assortment Kits starting at $ 19 .99 | Bogo Sales Bottlerockets | Roman Candles | Canister Shells: 24 PACKS STARTING AT $ 79 .99 GIFT AVAILABLE!CARDS!
332-2537 Porter’s Pub 19 Hanson St. 330-1964 rye Atlantic Grill 5 Pioneer Road 433-3000 Seabrook Chop Shop Pub 920 Lafayette Road 760-7706 Red’s Kitchen + Tavern 530 Lafayette Road 760-0030 Somersworth The SpeakEasy Bar 2 Main St. Stripe Nine Brewing Co. 8 Somersworth Road 841-7175
431-4357 Summer in the Streets Pleasant Street to Porter Street to Market Square Thirsty Moose Taphouse 21 Congress St. 427-8645 Tuscan Kitchen 10 Ledgewood Drive 570-3600 rochester 110 Grill 136 Marketplace Blvd.
seacoast scene | august 25 - 31, 2022 | Page 25 t hursday, a ug. 25 Exeter Sea Dog: Todd Hearon, 6 p.m. Hampton Bernie’s: Chris Toler, 7 p.m. CR’s: Steve Sibulkin, 6 p.m. The Goat: MB Padfield, 9 p.m. McGuirk’s: Reggae Lou, 1 p.m.; Reggae Lou, 8 p.m.; Sean Buck ley, 8 p.m. Sea Ketch: Clint Lapointe, 1 p.m.; Lewis Goodwin, 8:30 p.m. Shane’s: Cole Davidson, 7 p.m. Smuttynose: 21st & 1st, 6:30 p.m. Wally’s: MSF Acoustic, 4 p.m.; Something Else, 9 p.m. Whym: music bingo, 6 p.m. Portsmouth Gas Light: Jodee Frawlee, 2 p.m.; Rob & Jody Duo, 7 p.m. The Goat: Isaiah Bennett, 9 p.m. The Press Room: Diaspora Radio performs Jolene, 9 p.m.
Standup comedian Nate Bargatze has toured on Jimmy Fallon’s Clean Cut Comedy Tour, appeared on WTF with Marc Maron, and released two Netflix specials. His latest tour takes him to the Hampton Beach Casino Ballroom (169 Ocean Blvd., Hampton Beach; 929-4100, casinoballroom.com) on Friday, Aug. 26, at 9 p.m. Tickets range from $67 to $128, plus fees.
Rochester Governor’s Inn: The Texas Pete Band, 6 p.m. Seabrook Backyard Burgers: Jennifer Mitchell Acoustic, 6 p.m. f riday, a ug. 26 Exeter Sea Dog: Laura Lee, 6 p.m. Hampton Bernie’s: Mike Forgette, 8 p.m.; The Far, 8 p.m. CR’s: Bob Tirelli, 6 p.m. The Goat: Alex Anthony, 8 p.m. McGuirk’s: Reggae Lou, 1 p.m.; Sonic Boomers, 7 p.m.; Sean Buckley, 8 p.m. Sea Ketch: Alex Roy, 1 p.m.; Ray Zerkle, 8:30 p.m. Shane’s: Ryan Flynn, 6 p.m. Smuttynose: The Conniption Fits, 6:30 p.m. Wally’s: Chris Toler, 4 p.m. Whym: Pete Massa, 6:30 p.m. Newmarket Stone Church: Screaming Headless Torsos, 6 p.m. Portsmouth Gas Light: Ramez Mataz, 2 p.m.; Whatsername Band, 7 p.m.; Chris Taylor, 9:30 p.m. The Goat: Chris Toler, 9 p.m. Press Room: Ted Leo, 9 p.m. Thirsty Moose: Cover Story, 9 p.m. Rochester Governor’s Inn: Rob & Jody, 7 p.m. s aturday, a ug. 27 Exeter Sea Dog: Rich Amorim, 6 p.m. Hampton Bernie’s: MB Padfield, 1 p.m.; Chris Toler, 1 p.m.; Chris Toler, 8 p.m. The Goat: Brooks Hubbard, 8 p.m. L Street: live music, 6:30 p.m.; karaoke with DJ Jeff, 9 p.m. McGuirk’s: Mason Brothers, 1 p.m.; Pop Farmers, 7:30 p.m.; Sean Buckley, 8 p.m. North Beach: Brickyard Blues, 6 p.m. Sea Ketch: Doug Mitchell, 1 p.m.; Mike Mazola, 8:30 p.m. Shane’s: Everlovin Role, 7 p.m. Smuttynose: Jim Devlin, 6:30 p.m. Wally’s: Russ Six, 4 p.m.; For tune, 9 p.m. Whym: George Barber, 6:30 p.m. Portsmouth Gas Light Pub: Peter Peterson, 2 p.m., Dancing Madly Backwards, 7 p.m.; Sean Coleman, 9:30 p.m. Thirsty Moose: Radio Roulette, 9 p.m. Rochester Governor’s Inn: Aunt Peg, 7 p.m. s unday, a ug. 28 Hampton Bernie’s: Alex Roy, 1 p.m.; Chris Toler, 1 p.m.; Joe Samba, 7 p.m.; Justin Jordan, 7 p.m. Charlie’s Tap House: live music, 4:30 p.m. The Goat: Justin Jordan, 1 p.m.; Alex Anthony, 7 p.m. L Street: live music, 6:30 p.m.; karaoke with DJ Jeff, 9 p.m. McGuirk’s: Sean Buckley, 1 p.m.; Charley Carozza, 8 p.m. North Beach: Derek E Ville, 3 p.m. Sea Ketch: Ray Zerkle, 1 p.m. Shane’s: Mike Preston, 11 a.m. Smuttynose: Ryan WIlliamson, 1 p.m.; Dan Walker Band, 8:30 p.m. Wally’s: MB Padfield, 3 p.m.; Jamsterdam, 8 p.m. Portsmouth Gas Light: Rebecca Turmel, 2 p.m.; Dapper Gents Trio, 6 p.m. Press Room: live music, 8 p.m. Monday, a ug. 29 Hampton Bernie’s: MB Padfield, 7 p.m.; Pat Dowling, 7 p.m. The Goat: Caylin Costello, 5 p.m.; Brooks Hubbard, 9 p.m. L Street: karaoke with DJ Jeff, 9 p.m. McGuirk’s: Brothers Seamus, 8 p.m. Wally’s: Eric Marcs, 4 p.m. Portsmouth Gas Light: Jae Mannion, 2 p.m.; Alex Roy, 7:30 p.m. The Goat: musical bingo, 7 p.m. Seabrook Red’s: music bingo, 7 p.m. tuesday, a ug. 30 Hampton Bernie’s: Chris Fritz Grice, 7 p.m.; Chris Toler, 7 p.m. The Goat: David Campbell, 5 p.m.; Darren Bessette, 9 p.m. L Street: karaoke with DJ Jeff, 9 p.m. McGuirk’s: Brian Richards, 8 p.m. Shane’s: music bingo, 7 p.m. Wally’s: musical bingo, 7 p.m.; Mike Forgette, 3 p.m. Portsmouth Gas Light: Doug Mitchell, 2 p.m.; Chris Powers, 7:30 p.m. The Goat: Isaiah Bennett, 9 p.m. Seabrook Backyard Burgers & Wings: music bingo with Jennifer Mitch ell, 7 p.m. Red’s: country night, 7 p.m. Wednesday, a ug. 31 Exeter Sea Dog: Chris Salemme, 6 p.m. Hampton Bernie’s: Brooks Hubbard, 7 p.m.; LuFFKid Trio, 7 p.m. Bogie’s: open mic night, 7 p.m. The Goat: Mike Forgette, 5 p.m.; Justin Jordan, 9 p.m. L Street: karaoke with DJ Jeff, 9 p.m. McGuirk’s: Sean Buckley, 8 p.m. Shane’s: Pat Hall, 7 p.m. Wally’s: Moonshine Bandits, 8 p.m. Newmarket Stone Church: Girlspit with Felix Holt, 7 p.m. Portsmouth Gas Light: Jess Olson, 2 p.m.; Chris Lester, 7:30 p.m. The Goat: Rob Pagnano, 9 p.m. Rochester Governor’s Inn: Dave Gerard, 7 p.m. Porter’s: karaoke night, 6:30 p.m.
Governor’s Inn 78
Bogie’s 32 Depot Square 601-2319 Community Oven 845 Lafayette Road 601-6311 CR’s The Restaurant 287 Exeter Road 929-7972 The Goat 20 L 601-6928St. Hampton Beach Sea Shell Stage Events on southern stage L Street Tavern 603 17 L St., 967-4777 Logan’s Run 816 Lafayette Road 926-4343 Sea Ketch 127 Ocean Blvd., 926-0324 Shane’s BBQ 61 High St., 601-7091 Smuttynose Brewing 105 Towle Farm Road Wally’s Deer St. 948-1270 Wakefield St. St.
KAT SINGS THE BLUES
Pub 144 Ashworth Ave. 926-6954 WHYM 853 Lafayette Road 601-2801 newmarket Schanda Park off Creighton Street Stone Church 5 Granite St. 659-7700 north hampton Locals Restaurant & Pub 215 Lafayette Road 379-2729 portsmouth Clipper Tavern 75 Pleasant St., 501-0109 The Gas Light 64 Market St., 430-9122 Gibb’s Garage Bar 3612 Lafayette Road The Goat 142 Congress St., 590-4628 Grill 28 Pease Golf Course 766-6466 Herbert’s Restaurant 1500 Lafayette Road 431-5882 The Statey Bar & Grill 238
exeter Sawbelly Brewing 156 Epping Road 583-5080 Sea Dog Brewery 9 Water St. Shooter’s Pub 6 Columbus Ave. 772-3856 Swasey Parkway 316 Water St. hampton Bernie’s Beach Bar 73 Ocean Blvd. 926-5050
WELCOME TO NATELAND
Vermont-based blues singer Kat Wright has toured with Kasey Musgraves, sung with the Vermont Symphony Orchestra, and appeared in the Elvis documentary The King. She returns to the Word Barn (66 Newfields Road, Exeter; 244-0202; thewordbarn.com) on Friday, Aug. 26, at 8 p.m. Tickets range from $14 to $30, plus fees.
332-0107 Mitchell Hill BBQ Grill & Brew 50 N. Main
The Music Hall 28 Chestnut St., Portsmouth 436-2400, themusichall.org
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Rochester Opera House 31 Wakefield St., Rochester, 3351992, rochesteroperahouse.com
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The Music Hall 28 Chestnut St., Portsmouth 436-2400, themusichall.org vents Nate Bargatze Casino Ball room, Friday, Aug. 26, 9:15 p.m. Eugene Mirman 3S Artspace, Friday, Sept. 23, 8 p.m. Nikki Glaser Casino Ballroom, Friday, Oct. 7, 7:30 p.m. Juston McKinney Rochester Opera House, Saturday, Oct. 8, 8 p.m. Eddie B Music Hall, Saturday, Oct. 11, 7:30 p.m. Fortune Feimster Casino Ball room, Saturday, Oct. 22, 7:30 p.m.
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Wally’s: MSF Acoustic, 4 p.m.; Scott Brown & Diplo mats, 9 p.m. Whym: musical bingo, 6 p.m. Portsmouth Gas Light: Sam Hammerman, 2 p.m.; Two Towns Duo, 7 p.m.
seacoast scene | august 25 - 31, 2022 | Page 26 • G uaranteed prices and pick-up dates • 100% satisfaction • Ship anywhere in US or internationally • Daily trips to Florida SNOWBIRD'S FAVORITE SINCE 1980 1.800.800.2580SHIPCAR.COM • CANTON, MA TEXT- 617- SHIPCAR (617-744-7227) A+ 138214 #385723USDOT Migrating South? LEAVE THE DRIVING TO US BOOK ROUND TRIP NOW TO SAVE MORE! Adult Super Store 851 US Route 1 Bypass, Portsmouth 603-436-1504 | fifthwheeladultsuperstore.com Open 7 Days a Week 10am - 10pm The Largest Selection on the Seacoast NEW ITEMS ADDED WEEKLY COMFORTABLE, RELAXED ADULT SHOPPING INDEPENDENT & LOCALLY OWNED 137246 10% DISCOUNT To our Military, Veterans and First Responders 43 Years of Pleasure BOOK YOUR ADVENTURE monkeymindescape.comAT 603-498-8997 10 Vaughan Mall Suite 214 Portsmouth NH 03801 137908 Can YOU Escape? + Follow Hidden Clues + Solve Puzzles + Work Together + Escape in 60 minutes Thursdays are HALF-PRICE all summer long
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Tinsley Ellis Friday, Aug. 26, 7:30 p.m., Jimmy’s • Club d’Elf and Friends Fri day, Aug. 26, 6 p.m., Stone Church • Kat Wright Friday, Aug. 26, 8 p.m., Word Barn • Jake Blount Friday, Aug. 26, 6 and 8 p.m., 3S Artspace Nora Brown/Stephanie Cole man Saturday, Aug. 27, 8 p.m., Music Hall Lounge Stacey Kent Saturday, Aug. 27, 7:30 p.m., Jimmy’s Wax/Mayday Saturday, Aug. 27, 10 p.m., Stone Church • Truffle Saturday, Aug. 27, 7 p.m., Word Barn Girl Spit/Felix Holt Wednes day, Aug. 31, 7 p.m., Stone Church Daughtry Wednesday, Aug. 31, 7:30 p.m., Casino Ballroom They Might Be Giants Thurs day, Sept. 1, 8 p.m., Music Hall Eldridge Friday, Sept. 2, 7:30 p.m., The Music Hall Lounge Will Dailey Friday, Sept. 2, 8 p.m., The Music Hall Lounge Victor Wooten Saturday, Sept. 3, 7 p.m., Jimmy’s Extreme Saturday, Sept. 3, 8 p.m., Casino Ballroom Radio Flashback Saturday, Sept. 3, 8 p.m., Strand Villains/Lake Over Fire/Big Zipper Wednesday, Sept. 7, 7 p.m., Stone Church Darlingside Wednesday, Sept. 7, and Thursday, Sept. 8, 7 p.m., Word Barn The Struts Thursday, Sept. 8, 7:30 p.m., Casino Ballroom Taylor Ashton/Oshima Brothers Friday, Sept. 9, 9 p.m., Music Hall Lounge Kenny Brothers/Marjorie Sennet & the Broken Home Boys Friday, Sept. 9, 7 p.m., Stone Church c omedy Venues 3S Artspace 319 Vaughan St., Portsmouth 766-3330, 3sarts.org Hampton Beach Casino Ballroom 169 Ocean Blvd., Hampton 929-4100,Beach casinoballroom.com
Hampton Beach Casino Ball room 169 Ocean Blvd., Hampton 929-4100,Beach casinoballroom.com
hursday, s ept. 1 Hampton Bernie’s: Chris Toler, 7 p.m. CR’s: live music, 6 p.m. The Goat: MB Padfield, 9 p.m. McGuirk’s: Sean Buckley, 8 p.m. Shane’s: live music, 7 p.m. Smuttynose: Rob & Jody, 6:30 p.m.
The Music Hall Lounge 131 Congress St., Portsmouth 436-2400, themusichall.org
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Twin brother rappers Wax and Herbal T have joined forces with the hip-hop group ¡Mayday! for a summer tour that touches down at the Stone Church (5 Granite St., Newmarket; 659-7700; stonechurchrocks.com) on Saturday, Aug. 27, at 10 p.m. Tickets cost $20, plus fees.
Venues 3S Artspace 319 Vaughan St., Portsmouth 766-3330, 3sarts.org
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The Word Barn 66 Newfields Road, Exeter 244-0202, thewordbarn.com
The Goat: Isaiah Bennett, 9 p.m. The Press Room: live music, 9 p.m. Rochester Governor’s Inn: live music, 6 p.m. Seabrook Backyard Burgers: Jennifer Mitchell Acoustic, 6 p.m. c oncerts
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Stone Church 5 Granite St., Newmarket 659-7700, stonechurchrocks. com
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Jimmy’s Jazz & Blues Club 135 Congress St., Portsmouth 888-603-5299, jimmysoncon gress.com
The Strand 20 Third St., Dover 343-1899, thestranddover.com
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• A 911 operator in San Luis Obispo, Cal ifornia, received a call on Aug. 12 from the Zoo to You facility in Paso Robles, but when the dispatchers tried to call back, there was no answer, ABC7-TV reported. Sheriff’s deputies responded to the zoo, but no one there would take credit for the call except one 10-monthold Capuchin monkey named Route. The deputies determined that the monkey had gotten his hands on a cellphone left in a golf cart and made the call. “We’re told Capuchin monkeys are very inquisitive and will grab anything and everything,” the sheriff’s office remarked. — ABC7-TV, Aug. 12 ewwwww
N e W s of the W eird By ANDREWS MCMEEL SyNDICATION 138203
News of the Weird generally eschews world record stories, but this one seems hap pily adventurous. Peter McConville and Pavel “Pasha” Krechetov of Austin, Texas, and Abdullahi Salah, of Minneapolis, broke a world record by traveling to all 50 United States in five days, 13 hours and 10 minutes, starting on May 13. They started in Ver mont, KXAN-TV reported, and finished the continental part in Washington, then flew to Alaska and finally Hawaii, having spent about $12,000 and 120 hours in a rental car. McCon ville said the Grand Canyon in Arizona was his most memorable moment of the trip: “I can’t even describe what that experience was, not only because we were so tired, but we were seeing so much at once,” he said. The group’s record is listed by All Fifty States Club, as Guinness discontinued listing speed records in 1996.
seacoast scene | august 25 - 31, 2022 | Page 28 awesome!
Miller High Life has a new product intro duction: Ice Cream Dive Bar, United Press International reported. The collaboration with Tipsy Scoop, maker of alcohol-infused ice cream, comprises all your favorite flavors from a dive bar: beer, peanuts, tobacco smoke, caramel and dark chocolate. The bars contain up to 5 percent alcohol, which you may need after you see the price: $36 for a six-pack. — United Press International, Aug. 16 Update Remember the fatal lightning strikes in Washington, D.C., on Aug. 6? Those shocking events were responsible for the deaths of three people, WUSA-TV reported. Amber EscuderoKontostathis, 28, of Newbury Park, California, was with the group huddling under trees during the storm, and she was the lone survivor. Escu dero-Kontostathis suffered burns down the left side of her body and initially couldn’t walk, but she’s now using a walker and looking forward to getting back to her job. What saved her? She and her mother, Julie Escudero, think the thick rubber soles on her Dr. Martens boots helped out. But she also credits the first responders and traveling nurses who happened to be in the park for their quick action. “The trauma doctor ... said she’s an absolute miracle,” Julie said. — WUSA-TV, Aug. 6 florida James Hunt, 41, and his girlfriend got into it at a Clearwater, Florida, Burger King on Aug. 13, because “the victim was not eating her food,” The Smoking Gun reported. When the 53-year-old woman left the restaurant, Hunt followed her and launched his cheeseburger at the back of her head, allegedly causing her to fall over a curb onto the ground and hit her chin and lip. How did cops know? There was blood on her shirt and shorts and cheese in her hair. Hunt admitted hitting her with the cheese burger but didn’t think it caused her to fall down. Nonetheless, he was charged with felony domestic battery and held on $15,000 bond. —
— KXAN-TV, Aug. 14 surprise, surprise Residents of South Auckland, New Zealand, were the lucky or not-so-lucky recipients of the contents of an abandoned storage con tainer, Stuff reported. But when they got the loot home, they discovered a surprise among the items: human remains. The new owners called police on Aug. 11, whose first priority was to identify the remains, detective inspector Tofilau Faamanuia Vaaeula said. A neighbor who previously worked at a nearby cremato rium noted “a wicked smell” coming from the home: “I knew straight away and I thought, where’s that coming from,” he said. His moth er reported that detectives and forensic teams had been seen recoiling in shock from the scene. The investigation is ongoing.
The Smoking Gun, Aug. 13 Sources according to uexpress.com. From the editors at Andrews McMeel Syndication. See uexpress.com/contact
— Stuff, Aug. 11 Precocious • Aug. 12 started as a pretty typical day for 1 1/2-year-old toddler Ethan and his mom, Brit tany Moore, of Senoia, Georgia. They were playing with bubbles in the backyard of their home when Ethan chased one to the fence and noticed something in the woods beyond, ABC4 News reported. When his mom asked him what he saw, he said, “Feet.” Ethan had discovered 82-year-old Nina Lipscomb, who had been missing for four days. Lipscomb was alive but disoriented; her daughter said she had wandered away from a nearby home where she was visiting family. “Her sister lived here in this house, but she passed away in March,” Karen Lipscomb said. The Lipscombs and the Moores got together to celebrate the little boy who probably saved Nina’s life. “It took a child ... that was being worked by God,” Brit tany said. — ABC4 News, Aug. 12
Sagittarius (Nov. 22 – Dec. 21) All of my problems weren’t, of course, solved because I was the champion tennis play er of the world. Nope. Capricorn (Dec. 22 – Jan. 19) Once I knew that I was going to play at For est Hills I began to worry about how I would react to playing in such an impres sive place, a place I had never even seen. Don’t worry, just play.
seacoast scene | august 25 - 31, 2022 | Page 29 16 Lafayette Rd (RTE 1), North Hampton www.abccigar.net | 603-964-7500 MON-SAT 10 AM - 5 PM | SUNDAY 10-4PM 138182 A.B.C. CIGAR Cheers to 50 Years! AUGUST SPECIAL 10% OFF all Boxed Cigars 10% OFF all Humidors Stop in, say hello and get a good cigar story! Thanks for your support! The wise old owl says we must be doing something right50 years of selling Quality Cigars * Ashton * Montecristo * Arturo Fuente * Padron * Oliva * Perdomo * And Many Other Brands Boxes - Tins - Bundles - Competitive Prices!R/Y/O Tobacco & Tubes Fill in the grid so that every row, every column, and every 3x3 box contains the digits 1 through 9. Answers will appear in next week's paper. sU dok U puzzle b from 8/1 8 Beach BUM fUN HOROSCOPES All quotes are from I Always Wanted to Be Somebody, by Althea Gibson, born Aug. 25, 1927. Virgo (Aug. 23 – Sept. 22) The most popular question seemed to be whether this victory was as exciting as winning at Wimbledon. Ask a popular question, get a popular answer. Libra (Sept. 23 – Oct. 22) The only thing I really liked to do was play ball. Basketball was my favorite but any kind of ball would do. Whatever you’ve got. Scorpio (Oct. 23 – Nov. 21) My first break came when the A.T.A. was notified that if I sent in an entry form for the East ern Indoor Championship, to be played right in my old backyard in the armory at 143rd Street and Fifth Avenue, I would be accepted. Send in an entry form!
puzzle a
Word RoundUp Last Week’s Answers: Goat Goal Gold Golf Goof Good Gone Gown / Jamaica Iceland Cuba / Rockies Andes Alps / Inlet Ocean / Best
Aries (March 21 – April 19) You can see that I was feeling sorry for myself, and that’s a poor state of mind for any compet itor. Self-care, yes; self-pity, not too much.
Aquarius (Jan. 20 – Feb. 18) It seemed almost fitting that the girl who fought her way through the other half of the draw to meet me in the final was Louise Brough, the former champion of the United States and three-time champion of Wimbledon, the same Louise Brough whom I had played in that first important Forest Hills match of mine, seven years before. Jeez Louise. Pisces (Feb. 19 – March 20) The saxo phone that Sugar Ray bought me, and the band work I did while I was going to high school in Wilmington, sidetracked my sing ing interests for a while, but saxophone or no saxophone, I used to grab every chance I got to sing on stage in both high school and college. Saxophone or no saxophone.
Cancer (June 21 – July 22) I wanted to take music as a minor subject in college but my faculty advisers talked me out of it. They said that being an athlete and a musi cian wouldn’t mix. I think they were wrong. Probably. Leo (July 23 – Aug. 22) The expensive living I enjoy on the tournament circuit dis appears in a hurry when I get back home. Budget wisely. from 8/1 8
Taurus (April 20 – May 20) I won every singles tournament I played in, but I passed up the Queen’s Club singles because I didn’t want to risk going into Wimbledon all tired out. Smart. Gemini (May 21 – June 20) In sports, you simply aren’t considered a real cham pion until you have defended your title successfully. Winning it once can be a fluke; winning it twice proves that you are the best. But either way you’re pretty good.
seacoast scene | august 25 - 31, 2022 | Page 30 $3 Margaritas Tues-Fri2-4PM 138134 Joey’s Place 207 Ocean BLVD, Seabrook, NH 03874 • Parking on side & back Full Bar • 4 TVs LIVE MUSIC Every Sunday 4pm-7pm !Open Tues-Sun 11AM-9PM BBQ Ribs • Pork Sandwiches • Lobster Rolls Wraps • Salads • Fish & Chip • Baked Haddock Chicken Barbs from the Merrimack Valley &TakeMore!Out 603-814-1562 Beach BUM fUN JONESIN’ CROSSWORDS By MATT JONES “found him!” — getting good at hide and seek. Across 1. Addams of “The Addams Family”, as abbreviated 5. “Star Wars” role played by a new actor in 2018 9. Duck that gets you down 14. First name in country 15.musicLocale depicted on the Sistine Chapel ceiling 16. Name that usually comes up in interviews with “SNL” 17.alumni“Yes, we’re ___” 18. Feline ___ (natural cat litter brand) 19. “___ Vista Social Club” (1999 documentary) 20. 1987 hit by Was (Not Was) with a “Flintstonesque” video [OK, there he is!] 23. “That was some time ___ 24....” Peak occurrence 25. Information start? 26. Piglet parent 29. “Young Sheldon” char acter Rosenbloom 31. Judge’s highest score on “Dancing With the Stars” 33. Town where Evel Kniev el attempted to jump across the Snake River Canyon in 1974 [Tough to spot, but right there!] 39. Move around, as a 40.mannequinTipofa boot 41. Type of booth 43. ABC hidden-camera show that was once a seg ment on “Primetime” [Took me a while, but found him!] 48. Heap 49. Actor Simu 50. “Toy Story” character 51. Nautical position 54. Long, thin musical 57.instrumentMost-nominated female artist at the 2018 Grammys 59. It may extend a lease or passport [That’s it? He’s not even trying!] 65. Pore Strips brand 66. ___ Jr. (Pixar’s lamp 67.mascot)Work the land 68. No further than 69. Laptop company 70. Bygone U.S. gas station that’s still in Canada 71. Girder composition 72. Email button 73. Squares on calendars Down 1. “Upstart ___” (sit com based on the life of 3.2.Shakespeare)AirfilteracronymCain’sbrother 4. Decaf brand 5. High-end cosmetics chain 6. Garfield’s foil 7. Provides, as aid 8. ___ a million 9. Nudged in the side 10. Promissory notes 11. Night vision? 12. Jadedness 13. Emulates a startled steed 21. Weekend-lover’s letters 22. “Chicken Little” 26.turndownNASCAR additive 27. “Whoa, hold it! That 28.hurts!”Yearn (for) 30. Sax classification 32. Gp. planning to add Swe den and Finland 34. “Cool,” but not as cool? 35. Rawls or Reed 36. Get rid of cryptocurrency 37. Quick photo developing time, once 38. “Ye ___ Curiosity 42.Shoppe”Pricy bagel topping 44. How one might know a longtime friend 45. Liberty org. 46. Chat app that builds com munities called “servers” 47. Mandarin hybrid used in Asian cuisine 51. Photographer Diane 52. Trick move 53. Bill from the govt. 55. Earthenware cooking 56.potsElicit by reasoning 58. Excited, with “up” 60. Great Lake or Canal 61. “Oregon Trail” team 62. “Frozen” queen 63. All up in others’ business 64. “Terrible” stage © 2022 Matt Jones 8/18
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Hampton Beach50 Of the Best Views of 135284 OCEANVIEW DINING OUTDOOR DECKS Live Entertainment Daily Sea Ketch Coffee Shop now open: 7am-10:45am Family Friendly • Indoor & Outdoor Seating Oceanview Cocktails • Lunch & Dinner Open Daily127 Ocean Boulevard Hampton, NH SeaKetch.com • 603-926-0324 HappyHour 11-4pm 137881 Years
