seacoast Scene 6/15/17 by Seacoast Scene

JUNE 15 - 21, 2017

Sand castle competition P6

Longest lobster roll P36 A chat with Julia Glass P42

FRE E

MAP P . 20

Your guide to cooking the perfect summer meal

A WORD FROM LARRY

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Wow! What a weekend of hot summer weather. Many of you have been waiting for this, and it showed. No matter where you went on the Seacoast, the traffic Larry Marsolais was very slow. Here we go — the season has started! One really great event going on right now is the 17th Annual Hampton Beach Master Sand Sculpting Competition, which started Wednesday, June 14, when 200 tons of imported sand were dropped on Hampton Beach and the “Grady Bunch” started pounding up the sponsor site. The entire area is illuminated for

night viewing through June 28, and you can vote for your favorite on Saturday, June 17. Check out the story on p. 6 for more information on this great event. With the first day of summer coming up June 21, you can see things are happening all around us! This is also motorcycle week, so be safe! And, from all of us here at the Scene, we wish all the dads a Happy Father’s Day, which is June 18. 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.

Fries & Coleslaw • Mon-Thur 2-5pm

Sandwiches • Burgers • Pizza Steaks • Seafood • BBQ

JUNE 15 - 21, 2017 VOL 42 NO 15

Thursday Night Karaoke!

Advertising Staff

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

Friday Night Special Fried Clam Plate Saturday Night Prime Rib Special

Chris Karas 603-969-3032 chris@seacoastscene.net

Editorial Staff

Editor Meghan Siegler editor@seacoastscene.net

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Seafood • • • • • • •

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Editorial Design Ashley McCarty

Steak & Chops • • • • •

Contributors Rob Levey Molly Brown Nicole Kenney Laurelann Easton Michael Witthaus Stefanie Phillips

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www.MasterMcGraths.com SEACOAST SCENE | JUNE 15 - 21, 2017 | PAGE 2

Unsolicited submissions are not accepted and will not be returned or acknowledged. Unsolicited submissions will be destroyed. 115189

COMMUNITY

6 Events from around the community

COVER STORY

8 Master the grill

MAPPED OUT

20 Beaches, restrooms, where to walk your dog and more

PEOPLE & PLACES

21 The coolest Seacoast dwellers and scenes

FOOD

34 Eateries and foodie events

POP CULTURE

42 Books, art, theater and classical

NITE LIFE

46 Music, comedy and more

BEACH BUM FUN

48 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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June 15 - 21, 2017

Bring dad to the Seacoast Food Truck & Craft Beer Festival in downtown Somersworth. It starts at noon on Sunday, June 18, and features some of the most popular food trucks and craft beer breweries in the area. Find out more on p. 38.

A Father’s Day 5K will be held on Sunday, June 18, at Margaritas in Dover. Get details on that and other races happening this weekend on p. 24.

Head to the Victoria Inn in Hampton for a laugh. Comedians Sean Sullivan, Andrea Henry and Chris D, with host Josh Day, kick off the inn’s monthly comedy series on Thursday, June 15, at 7 p.m. Get a taste of the event on p. 46.

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Museum in the sand

Master Sand Sculpting Classic returns to Hampton Beach Art in the form of massive yet intricate sand sculptures returns to Hampton Beach for the 17th annual Master Sand Sculpting Classic. “It brings museum-quality sculptures to the beach,” event founder and organizer Greg Grady said. “A lot of people that come to Hampton Beach have never even been to a museum.” Sand sculptors from all over the world fly in for the event, which officially takes place Thursday, June 15, through Saturday, June 17. But things start shaping up days before the sculptors begin their individual pieces, when tons of sand get dumped on the beach for the occasion. All of the participating sculptors must commit to a day of work at the sand demo site before the big event gets underway. From June 15 to June 17, the sculptors create their art; then, from 1 to 3 p.m. on June 17, attendees can vote for the People’s Choice sculpture. On that same day at 8 p.m. there will be an awards ceremony as well as a special fireworks show. The sculptures will remain on display and will be lit at night until June 28. A sculptor himself, Grady started this competition 17 years ago, asking fellow sculptors to come to Hampton Beach to get it running. Most of the sculptors had never even heard of Hampton Beach. Grady said that since then, the Hampton Beach community has probably become the sculptors’ favorite part of the whole event. “The competition has such a good name

Sculptors started working at the demo site earlier this week. Photo by Chris Karas.

in the way that Hampton treats the sculptors,” Grady said. “We treat the sculptors well so they want to come back.” He noted one example, Michel Lepire — one of the driving forces behind Quebec’s ice festival — who will be returning to the competition for his 17th year. Even with a number of veterans, Grady ensures that the sculptures are always diverse and fresh, in part by making room for new sculptors to enter the competition each year. But even with returning sculptors, the themes of the art evolve. “It’s just like anything else in life. Things

come and go,” Grady said. A total of $15,000 will be awarded to sculptors at the competition. According to Grady, the “wow factor” of the sculpture is a big part of the winning criteria for him. “What really blows me away are the new things that they come up with every year,” Grady shared. “We don’t see the same thing every year.” According to Grady, there are only about 200 to 300 established sand sculptors in the world, but the profession can be lucrative once you develop the necessary skills.

Winning sculptures from 2016 (left to right): 1st place from last year’s competition, Rising from the Abyss; 4th place, Dada Read; 3rd place, Emerge. SEACOAST SCENE | JUNE 15 - 21, 2017 | PAGE 6

Sand sculpting involves a lot of traveling, which makes it difficult for many people. The Hampton Beach Master Sand Sculpting Classic is a convenient event for established sculptors to scope out new artists with potential, and viewers have the opportunity to sign up for lessons with the professionals. “You work the way up the ladder just like anything else,” Grady said about beginning sculptors. There will be 13 professional sculptors in total at the event. Ten sculptors will actually be competing, and some will just be giving lessons. Grady said that they expect to have about 100,000 spectators on the weekend the sculptures first go up. Since this event is free to all, it provides art for all walks of life. Although the event does involve competition, Grady emphasizes fun for the community above all else. “People really appreciate the event,” Grady said. “You can just tell by seeing people’s faces and hearing their comments.” Funding for the awards comes from sponsorship by the Hampton Beach Village District. The competition also has other platinum and gold sponsors, which include local businesses. Because of these sponsors, sculptors will be awarded $3,000 for first place, $2,500 for second, $2,000 for third, $1,500 for fourth and $1,000 for fifth place. Grady will serve as the head judge for these competitions. The People’s Choice winner will be awarded $500. — Rebecca Walker

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by Rob Levey

UPGRADE to

Summer is just about here, which means more sun, more heat — and more grilling. But what should you grill, and what equipment do you need to step up your grilling game? Local barbecuing pros have some tips that will make this season’s grilling experience better than ever. Charcoal versus propane

Before you go out and buy that steak, you want to make sure you have the proper equipment. When it comes to grills, you have two basic choices: propane or charcoal. While some people swear by the purported flavor that charcoal and various forms of briquettes bring out in food, there are practical considerations, like how you plan to use your grill. If you are going camping and you want to bring a grill with you, a charcoal model is easy to transport, is less expensive and produces a much hotter fire. If you’re grilling at home and convenience is important to you, then go with gas (propane), as these grills turn on with just the push of a button or turn of a knob. As for what the experts recommend, choices are mixed. Chris Forni, chef and owner of Vinnie’s BeachSide Café in Salisbury, uses a propane grill at his home. Taylor Miller, executive chef at 7th Settlement Brewery in Dover, said he thinks a propane grill is a great option for several reasons. “It offers quick and easy use with very manageable temperature variation and consistent results,” he said. He cited charcoal as a great option, too, though, because of the flavor the coals give to the food. He acknowledged it does take some extra effort and time “to get it right.” For Patty Davis, chef at Savory Square Bistro and Chez Boucher French Cooking School, charcoal is king, although she said there is no reason to spend hundreds of dol-

lars on “a fancy grill with all the bells and whistles.” She uses a Kingsford grill that she purchased at Wal-Mart for about $90. “I like to be able to drop the grate down low when I first put my proteins on to get a nice hard hot sear to hold in the juices,” she said. “I then raise it back up to finish cooking nice and slow.” Like Miller, Davis acknowledges, however, there are potential downsides to grilling with charcoal. “If you don’t build your fire right, then you can end up with uneven heat — and you need to give your charcoal a good 25 to 30 minutes to burn before you can grill,” she said. But she said propane is simply not adequate for her. “Gas is good for convenience, but that’s about it,” she said. “Gas makes it easy to General grilling tips Local chefs shared some basic suggestions • Keep the lid of your grill closed. If you keep opening the lid, you risk drying your meat out. • Use briquettes or chips to provide your food with a smoky flavor — regardless of whether you use propane or charcoal. • Rub your grill with some oil to prevent your meat or vegetables from sticking. • Do not cross-contaminate your food. Keep raw meats and fresh fish from touching food that has already been cooked. • Do not unnecessarily poke your meat, as you risk losing flavorful juices.

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implies — ground up stumps. “The Stump Chunks light easily and burn hot and long,” said Iannuccillo, who noted this product takes the place of newspaper or lighter fluid, which can taint food with undesirable flavor. “Pair that up with some Chef’s Choice Sugar Maple Charcoal and you have a winning combination.” There are also other cooking methods that can be considered by the home grillmaster, including sous vide. With this method, Miller said, food items are vacuum sealed and cooked at a specific temperature with seasonings, which ensures a perfect internal temperature. “These items are easily finished on a grill to get the sear or char people associate with grilled food,” he said.

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cook for large numbers because you don’t have to restart the fire and is great if you are in a hurry because it heats up quick, but it does nothing to help flavor. Charcoal is my favorite because of the smoky flavor it adds.” For Mark Iannuccillo of Bucciarelli’s Butchershop & Deli in Salisbury, a gas grill is great. His “go-to” grill is one made by Weber, which he said is notable in particular because of its efficiency. “Weber makes a sturdy grill that gives you an even cook every time,” he said. “The Genesis model gives you enough space to cook up a lot of food quickly so you can feed the troops and get on with life.” While on vacation, he likes to use a Weber charcoal-style grill, as it gives the meat “that much more flavor.” Armando “Mando” Bucciarelli, meat manager at Bucciarelli’s Butchershop & Deli, has another suggestion: try a pellet grill. “It is now used by all competition grillers,” he said. “Its electronic hopper feeds flavored wood pellets into the flames to maintain a perfectly accurate desired temperature.”

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For additional flavor, Miller uses a castiron smoker box with small wood chips, which creates some smoke and can be used in a propane grill or as an addition to charcoal. He suggested several kinds of wood chips that provide grilled foods with some extra flavor. “Sweet, smoky applewood is a favorite for many people, as are cherry and hickory, but mesquite and alder wood can also be unique choices, along with pecan,” he said. “I’ve even used the large woody stalks of rosemary to create some unique flavor combinations.” Iannuccillo uses a product called Stump Chunks, which is exactly what the name

Meaty options

For Davis, a great grilled burger begins with quality ingredients. “I start with my beef — 20 percent fat with 15 to 20 percent chuck,” she said. “If you are feeling really crazy and can get it, get another 15- to 20-percent brisket with the remaining being the typical sirloin.” She said the high fat content leads to “a nice juicy burger,” while the chuck and brisket are full of flavor. She cited sirloin as a nice base for both. Miller agrees and said choosing the right cuts of meat can make the difference when grilling. For grilling burgers, he prefers to use a chuck and brisket blend and loosely packs the patties by hand. “This allows for the burgers to remain juicy even when cooked to higher internal temperatures,” he said. He noted that burgers do not need to be beef; lamb, pork and bison are also great options. You can also blend those meats with beef. “Keep in mind that blended burgers should be cooked to a higher internal temGrilling workshop Chez Boucher in Dover will offer a two-day grilling workshop on July 15 and July 22, from 9 to 11 a.m. both days. On the first day, the focus will be on butchering, marinating and dry rubs. Day 2 will include grill cookery and a number of side dishes and sauces to accompany the grilled items. The cost for the two-day grilling workshop is $150 per person. The menu includes Honey BBQ Chicken with Lime, BBQ Beef with Red Wine BBQ Sauce, BBQ Stuffed Pork Loin with Vegetable Stuffing, Corn Bread, Baked Kidney Beans, Sweet & Sour Cole Slaw, Baby Red Potato Salad, and Baked Apples Crumble with Vanilla Ice Cream. “It will be two days of ‘grillin and chillin’ with Chef Ron Boucher as grill master extraordinaire,” Davis said. For more information, visit chezboucher. com.

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perature than just regular beef burgers,” he said. According to Forni, the key for a great grilled burger is the fat content — he likes to use 70 percent lean and 30 percent fat. He sometimes elects to achieve this or a similar ratio through a pork and beef combination. He often adds eggs and milk, too. “It’s like a meatloaf recipe with garlic and onions,” he said. “I even stuff my burgers. You take two thin patties and Tool time While it might seem obvious, it is critical to have the proper tools when cooking on a grill. Here are some of the most basic but important tools you should have in your “grilling toolbox.” Long-handled tongs Whereas forks pierce the meat and allow flavorful juices to escape, tongs provide a much more effective way to grab meat without compromising its taste. The long handle ensures you do not get burned. Spatula This is a staple of grilling. Be sure to have one with a long handle and a wide surface upon which the meat may be easily flipped. Basting brush When applying sauce to a meat, you need a brush, but make sure you purchase one that has heat-resistant silicone bristles. Wire grill brush You definitely need a brush to clean your grill.

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SEACOAST SCENE | JUNE 15 - 21, 2017 | PAGE 12

Flashlight Ever start cooking in twilight only to finish up after the sun goes down? Do not get stuck in the dark, so either grab a flashlight or get a clamp-on grill light.

stuff cheese, bacon, or other ingredients in between them. I do that a lot.” Bucciarelli’s favorite cut of meat is the “prime” boneless rib-eye. “There are three grades of beef produced — select, choice and prime,” he said. “Only 10 percent of all beef produced is considered prime due to the amount of marbling, which gives the steak its flavor.” He has a strict steak-grilling rule: never flip a steak more than once. “Every time you flip a steak it loses moisture,” Bucciarelli said. “I usually cook a steak, depending on its thickness, for 3 minutes on one side and then 7 minutes on the other for a perfect medium rare.” If Davis had to pick a steak, she prefers a perfectly grilled bone-in marbled rib-eye or New York. She typically buys bone-in steaks for several reasons. “Cooking with the bone in helps to add flavor and retain moisture,” she said. “My dad taught me about steaks as a kid. He would tenderize his steaks with two forks back to back, then he would marinade with Worcestershire, Johnny’s seasoning salt, kosher salt, and a lot of fresh cracked pepper. “Because they were tenderized and have all these tiny holes, the marinade works fast, so you could literally marinade 20 minutes before grill time if you wanted and you would still get full flavor,” she added. According to Miller, grilled steak does not necessarily need to be expensive. “Flap meat, skirt steak — commonly used for fajitas — and flank steak are all great options for grilling,” he said. “Pork chops can be outstanding on a grill, but they are very lean and often overcooked. Pork can be safely consumed at medium, but be sure to purchase high-quality meat you can trust.” For those looking for something outside of steak, Davis said chicken is a great meat

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Whisk all ingredients in a bowl. Place chicken in a plastic bag and cover with Flavor infusions From Chef Patty at Savory Square Bistro and Chez Boucher French Cooking School Grill Rub 1 cup kosher salt 1 cup paprika 1 cup brown sugar ½ cup black pepper ½ cup chili powder ¼ cup garlic powder ¼ cup onion powder ¼ cup dried oregano 2 tablespoons cumin 2 tablespoons cayenne pepper 2 tablespoons coriander 2 tablespoons ground celery seed Combine all ingredients and mix well. Great for all kinds of meats. Rub on chicken for a smoky sweet flavor. Perfect for dry rub ribs or use as a seasoning on steaks or briskets to bump up the bold flavor. Honey Chipotle BBQ Sauce 2 tablespoons oil 1 cup red onions, diced 2 tablespoons garlic, minced 1 cup ketchup 1 cup root beer 2/3 cup apple cider vinegar ½ cup honey 2 teaspoons dry mustard powder 1 tablespoons cumin 1 tablespoon paprika 2 chipotle peppers, canned in adobo sauce

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marinade for at least 1 and up to 24 hours. Tie chicken legs together and season with salt and pepper. On a three-burner grill, leave center burner off. Place chicken in the center with temperature of grill between 350 to 400°. Cook chicken until internal temperature is 165°. Let rest for 10 minutes before carving. The recipe goes well with grilled corn. I leave the corn right in the husk and cook directly over medium heat for about 15 minutes. Serve with your favorite potato salad.

In sauce pot, saute onions and garlic on medium low heat until beginning to turn brown and caramelize. Add remaining ingredients and bring to a simmer. Turn heat to low, cover, and allow to simmer for 1 hour. Puree in blender until smooth. Season with salt and pepper if needed. Blueberry Steak Sauce 1 ounce olive oil 2 cups red onion, diced ¼ cup garlic, chopped 2 tablespoons brown sugar 1½ cups red wine 1½ cup beef stock 1/3 cup balsamic vinegar 2 tablespoons Worcestershire 3 pints fresh blueberries, reserve 1 pint 5 sprigs thyme Heat olive oil in medium sauce pan. Add onions and saute for 3 to 4 minutes. Add garlic and cook an additional minute. Turn heat to low, add brown sugar. Cook for another 10 minutes or until onions are slightly browned. Stir occasionally. Deglaze pan with wine. Add stock, balsamic, Worcestershire, thyme, and 2 pints blueberries. Bring to simmer and allow to reduce by half. Stir occasionally. Using an immersion blender, puree until smooth. Add reserved blueberries and cook over medium heat for 6 to 8 minutes or until blueberry skins burst. Serve over steaks grilled to your liking.

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for grilling. One of her family favorites is 7-Up Chicken. “This is a long marinade, so think ahead — overnight is best,” she said. “It is super-simple.” To make it, combine one can of 7-Up, 12 ounces of soy sauce, half a bunch of scallions roughly chopped, one finger of fresh ginger crushed and sliced, and the juice of one lemon. “Submerge boneless, skinless chicken thighs and let it set in the fridge overnight and then grill them up for dinner the next day,” she said. “It’s great served with fried rice.”

Your local butcher

When selecting a meat, Miller said local butchers are a great resource. “Ask about grass-fed beef, or grain-finished beef,” he said. “You could possibly even get into some dry-aged beef and, of course, try to buy local if you can.” According to Bucciarelli, a butcher shop offers a variety of meat simply not available at a corporate store. Game meats are just one example. “We offer elk strips, bison rib-eye, bison marinated tips, and other items,” he said. “Anything you don’t see on display, I can special order for customers. … If you want a steak cut a certain way, I’ll gladly specialize your order.”

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Because grilling is typically a high heat method — and one that is very dry — Miller said it is important to select foods that are well marbled with natural fats — ribeye steaks, sausages and burgers. He said other options include foods that can be marinated or brined to help keep them from drying out. “Be aware that the fat and marinades dripping from your food can and will prob-

ably catch fire to some degree,” he said. “You want to avoid this as much as possible, as it will leave a carbon taste behind and give you that burnt flavor.” Noting he typically keeps a spray bottle with water handy so he can “lightly spritz” the flames down, he said this is another area where you can easily step up your grilling game. “Substitute ingredients other than water in the bottle,” he said. “My favorites are beer, hard cider, and even white wine or fruit juices. Play around with your favorite combinations and see what happens.”

Seasoning, rubs and fresh buns

If you start with good quality meat, Davis said, you do not need to overthink the seasoning. For her burgers, she uses Johnny’s seasoning salt, a little kosher salt, and fresh cracked black pepper “for a nice warmth.” “Some people season the meat before forming burgers, but I’m a fan of seasoning after because then it is the first thing you taste,” she said. Iannuccillo said he likes to use Montreal steak seasoning, which he mixes in with other ingredients. “I mix in some cherrywood smoked salt with some olive oil on my steak,” he said. For Mando, one of his favorite recipes is a wet rub. “I coat a 1½-inch rib-eye steak with melted butter and lightly sprinkle the steak with smoked sea salt, cracked black pepper, garlic powder, onion powder and paprika,” he said. “It’s very simple, but delicious.” According to Davis, two other things that make or break a burger are the bun and cheese. “When looking at buns, it is worth it to spend the extra dollar or two on fresh,” she said. “Rather than going to the bread aisle

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with prepackaged buns, head to the bakery and pick up some buns that were baked fresh that day. … I’m a fan of brioche, but follow your heart’s desire.” She admits that cheese is most likely her favorite part about a burger. “It has to be warm and melty and it has to be a quality sharp white cheddar — it doesn’t get any better than that,” she said.

Letting your meat rest

“I allow my steak to sit out for a little bit — like 15 minutes per pound — and then I like to dry the steak off on all sides and remove as much moisture as I can before seasoning and grilling,” Miller said. He said removing the moisture from the meat means your seasoning will stick better and you will get a better sear, which is known as the Maillard reaction. “I’ll use kosher salt and black pepper, sometimes using variations of smoked or infused salt and different blends of peppercorns,” he said. Echoing the sentiments of others, Forni said the final key is to let your steak rest. “Give it a few minutes,” he said. “If you don’t, you will lose the juice. Let it sit and the juice will stay in the meat.”

Fruit & veggies

When she worked as a private chef in Hawaii, Davis said, she always tried to

come up with new and interesting dishes on the grill with an emphasis on dessert. She eventually found one that featured pineapple. “Start by coring out a pineapple — those silly twisty pineapple corers at the store work wonders,” she said. “Take the rings of pineapple and grill both sides until tender and nice dark grill lines show.” During this time, melt butter in a sauté pan right on the grill grate and add brown sugar until the mixture is a wet sand con-

sistency. Bring it to a simmer and then carefully add some dark rum. “Make it as ‘rummy’ or as light as you want it,” she added. “The rum will ignite. Once it burns off, add a squeeze of lime.” To plate the dessert, place the pineapple ring in the center of a plate or wide shallow bowl and then place a scoop of macadamia nut ice cream over the core hole. “Top with the sauce and go to your happy place,” she said. Grilled watermelon is Miller’s favorite.

For the watermelon, he selects a seedless melon and removes the rind before cutting it into steaks. He then seasons the melon with olive oil and sometimes opts for a jalapeno-infused oil and some sea salt. “To finish the melon, I’ll top it with a barrel-aged feta cheese and some shrimp grilled with mint and oregano, some fresh chiles and a squeeze of lime juice to finish,” he said. For grilled vegetables, Miller prefers eggplant, zucchini and summer squash, all of which he said hold marinades very well. He said he also likes to grill new potatoes in an aluminum pouch with oil or butter and seasonings. “The potatoes steam while cooking and also caramelize a little bit,” he said. “I also like to grill peaches to top off grilled salmon, and pineapple for jerk chicken thighs.” Even hearts of romaine lettuce can be grilled, according to Miller. “When I do this, I will slather the split hearts with my homemade Caesar dressing that has lots of fresh grated Parmesan cheese in it, which gives the lettuce some delicious toasted cheese flavors.” As a rule of thumb for grilling, Davis said to stick with items that can be left whole or easily cut into large pieces so they do not fall through the grates. “Corn on the cob and asparagus are my favorite veggies to grill,” she said.

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Learn more about WorkReadyNH

Are you unemployed or underemployed? Or know someone who is? WorkReadyNH is a TUITION FREE program offered at community colleges statewide that helps NH job-seekers improve their skills, improve their marketability and add a nationally recognized credential to their resumĂŠ. For more information on the following locations, call (603) 427-7636 or go to www.greatbay.edu/workreadynh NEW SESSIONS START MONTHLY! Great Bay Community College - Portsmouth Campus 320 Corporate Drive, Portsmouth, NH 03801 Great Bay Community College - Rochester Campus Lilac Mall, 5 Milton Road - Unit 32, Rochester, NH 03867

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The Scene’s

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When did you open for the season? Opening day [was] May 26 and we will be open weekends until high school is out. We go to full-time after that through Labor Day. How many people might you expect each day at your mini-golf course? I’d say we can expect 150 to 200 people to walk through every day on our busiest of weekends. It can get pretty crazy. We are located right on the beach and we only charge $7.25 per person for 18 holes of mini-golf. It’s affordable for families and it’s fun. We have a two-and-a-half-foothigh pirate out there — it’s one of the most iconic spots in New Hampshire.

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What do you have for ice cream? We have 44 hard-serve flavors of ice cream and 124 flavor combinations. We just got this year three new flavors: a bourbon brown butter truffle — we get our ice cream from Hershey, so it’s really good; we also have a salted bananas Foster, and we’re adding a gluten-free, dairy-free option as well. We are trying to cater to all types of people. We live in an allergy-prone world right now, so we have sugar-free options, yogurt options, sorbet — something for everyone. We have 10 different specialty sundaes — it’s like a clear cup and you can fill it up to the top with different ingredients. We have an apple crisp sundae with apple pie ice cream. People love it.

tiful location and can see the ocean across the street. There are no buildings in front of us.

What’s your biggest challenge? To keep people happy. We want to meet all the demands of people and keep the employees happy, too. Everybody is doing their fair share here but having fun.

Does it seem like it gets very busy in Hampton Beach overnight? Yes, it does. We live near the marina and yacht club. A lot of people in our neighborhood are just here for the summer, so they are all of a sudden all here. It all starts Memorial Day weekend.

How many employees do you have? Twelve. Do you see more tourists here than not? We have a mix — we have a lot of tourists that come in and out. We know the schedules of people; they are generally week to week. Some people come here every summer for years. We strive to know the customers that come in. What’s the best part about this job? We are right across from the beach. It’s not a bad job to have. Seriously, we have a beau-

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Anything else you love about this job? Honestly, there are so many things. I can bring my kids to work with me. They love it. My 9-month-old doesn’t know what’s going on, but my 3-year-old loves coming here. He can run around the course and feel like he is working here too. Such a familyfriendly environment. My son has his own work shirts, too. Are you a native of the area? I grew up in Farmington, New Hampshire. We really like Hampton Beach. We own our house year-round here — quiet winters and busy summers.

What would you say to people who do not know much about Hampton Beach? I would say don’t judge a book by its cover. Hampton Beach was not the best option on the Seacoast for a long time, but a lot of money has been put into the beach. There are so many family-friendly options here now. There is something for everyone. Just plan ahead. Pack your lunches and get on the beach. Bring your clothes and enjoy things to do here at night — there are a lot of familyfriendly things to do, too.— Rob Levey

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Mountain biking is a wonderful way to experience the greater Seacoast, but selecting the right bike isn’t easy. For avid mountain biker Jennifer Desrosiers, founder of Wild Adventurous Life, the first and most obvious consideration is cost. “Mountain bikes can range from several hundred dollars to many thousands of dollars,” she said. As with anything, though, you generally get what you pay for when you purchase a bike. While it may be difficult to tell at first glance the difference between one bike and another, there are reasons for the different price points. “The quality of design, manufacturing and assembly will affect the performance of the bike in terms of speed, comfort and responsiveness as well as overall durability and performance,” said Desrosiers. For a novice rider, she suggests a “good all-around mountain bike” with 3 to 5 inches of front and rear suspension and disc brakes. She said a qualified bike shop like Wheel Power in Exeter or DG’s in Epping can direct the potential buyer to specific brands and the differences between them. “Expect to pay between $1,600 to $2,200 for a good starter bike,” she said. “If you absolutely love the sport, you may be ready for an upgrade in a couple of years.” Before heading to the bike shop, she suggests initially visualizing the type of mountain biking in which you plan to engage. “Are you riding the rail trail with your kids or are you eager for the thrill of more adventure flowing on single track deep in the woods?” she said. “Do your own research online by watching videos and consulting websites like dirtbagmag.com or bicycling.com.” Other considerations include whether you plan to ride on the road with your mountain bike, as there are some hybrid models that can Bike swaps save money

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Many shops also offer bike swaps where you can trade in an old bike for a credit toward the purchase of a new used bike. At such events, you could score an incredible deal on a bike provided you do not mind a nicked-up paint job or other cosmetic deficiencies. These events are also useful in that shop staff will answer your questions and help guide you to the best kind of mountain bike given your goals, ability and wallet. Contact your local bike shop to see if they have any bike swap events coming up.

Bear Brook. Photo by Rob Levey.

work well in a variety of terrains. According to Desrosiers, many shops offer demonstrations or even rentals so you can experience different styles of bikes, including those that differ in size, geometry, suspension and setup. Her caveat, however, is that great mountain bikes do not necessarily make great mountain bike riders. “The rider is the most critical performance factor,” she said. “Having an adventurous mindset, physical strength and endurance, and a love for being connected to nature are more important than the bike or the gear. The right bike, though, can contribute to your confidence, comfort, and enhance pre-existing skill.” As for where to go on the Seacoast, she admits to “loving” Fort Rock in Exeter, but there are other places, including trails at Stratham Hill Park, Pawtuckaway State Park, Bear Brook, and Friends of Massabesic Bicycling Association. “These are all exceptional trail systems close to the Seacoast,” she said. Other nearby spots include Odiorne Point State Park and Kingman Farm. She cited the New England Mountain Bike Association as a great resource with trail maps and information about local group rides and meet ups. Admitting she may be biased, she said mountain bikers are “some of the nicest people on Earth.” “If you’re really looking to get into the sport, attend a meet-up through NEMBA or join the conversation on social media,” she said. “You’ll find endless opinions on what to ride and where to ride, but it’s a great way to get lots of free advice and maybe find someone that has a used bike for sale.” — Rob Levey

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Upcoming local fun runs and races

Runners from the 2016 Hilltop Hustle 5K. Courtesy photo.

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SEACOAST SCENE | JUNE 15 - 21, 2017 | PAGE 24

The Bobcat Bolt 5K is happening Saturday, June 17, at 9 a.m. at Oyster River High School (55 Coe Drive, Durham, bobcatbolt.com, CJ@bobcatbolt.com). Registration is $30 for adults, $20 for Oyster River Students, and $10 for the kids’ fun run for ages 10 and under. Registration starts at 7:30 a.m. or you can register online at bobcatbolt.com. The race is held in honor of brothers Josh and Nate Hardy, who both attended Oyster River High School. Josh was a skateboarder, surfer and artist who left a message of hope to his family and the community before dying of brain cancer after a courageous 18-month battle in 1993. Nate fulfilled the dream of serving his country as a Navy SEAL and was killed in action by an al Qaeda suicide bomb cell in 2008. The Hardy brothers’ memories are honored with scholarships that are awarded to students who exemplify the legacies they left behind. The Bobcat Bolt 5K helps raise money for that cause. The race is open to anyone looking for a challenge and a good cause. The course starts at Oyster River High School and does one large 3.1-mile loop through the neighborhoods of Durham and the UNH campus before coming back to the high school. The course starts with an almost immediate hill, so be prepared for an early challenge. The kids’ fun run will be held on the brand new Oyster River track. It starts after the 5K at 10:45 a.m. Participation ribbons are given to all kids who run and trophies are awarded to the winners in each age group. Once the races are finished there will be a pancake breakfast. The breakfast is free with registered runners and $5 for non-runners. Don’t let the Hilltop Hustle scare you! The 5K race is being held on Saturday, June 17, at 8:30 a.m. (18 Cemetary Road, Somersworth, hilltop5k.org). Registration costs $20 for adults and $12 for children 17 and under. Day-of registration starts at 7:30 a.m. and will be $25 for adults and $10 for kids. Despite the name, this course is flat, but it will take you on a turn-filled route

through Somersworth starting and ending at Somersworth High School. Medals will be awarded to the top three male and female runners in each age category. The race is being held by the Parent Teacher Associations of Somersworth as a fundraiser to strengthen the relationships between schools and the community and emphasize how important health and wellness is for kids and their parents. The 8th Annual Father’s Day 5K will be held on Sunday, June 18, at 9 a.m. at Margaritas in Dover (23 Members Way, Dover, doverraceseries.com). The event celebrates Men’s Health Month so runners can celebrate the fathers, brothers and sons who touch their lives. Registration is $20 online for adults and $5 for kids 12 and under. Day-of registration at 8 a.m. is $25 for adults and $5 for kids. The course has few turns and one long straightaway on Sixth Street. The top male and female runners will win a gift certificate of $50 to Runner’s Alley. Top runners from the 12 age groups will win a gift certificate to Philbrick’s Sports. Proceeds from the event will help struggling families access health care through Goodwin Community Health. After the race, there will be a Margarita’s-style breakfast along with a party and prizes. For more information about the race call race director Travis Morin at 603-516-2571 or email him at tmorin@ GoodwinCH.org. Want to see your photo in the Scene? If you have a great photo that shows off the cool people, places or things in the communities of Hampton, Rye, Seabrook or Salisbury, send it to the Scene and we could run it in a future issue! Email your photo to editor@ seacoastscene.net, along with a description of the photo and the name of the photographer and then look for it in an upcoming issue of the Seacoast Scene!

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Q&A’S

We talked to people on the beach and asked them some tough questions... What is your go-to for making sure you have fun at the beach? “I’d say packing a good lunch and grabbing your board and going surfing.” PAT CASEY, A LIFEGUARD AT HAMPTON BEACH

What draws you to the beach? “[I like] to get away and relax. I like spending time with friends and family.” DANASHA DAY OF LAWRENCE, MASS.

What do you like doing most at the beach?

What is your favorite food at Hampton Beach?

“Definitely swimming and cooling off. I used to like to boogie board when I was young.”

“Christy’s pizza, because you can’t get it anywhere but here! ”

CONNOR ABRAMS OF NORTH HAMPTON

What’s your favorite thing to do at the beach? “We like to collect shells because we put them in a little glass display at home.” JULIE HEALY OF PLAISTOW

SEACOAST SCENE | JUNE 15 - 21, 2017 | PAGE 26

DANYEL MCNICHOLAS

Joe Diaz said he likes taking his dog Diamond to the beach so she can meet new people. “She already had a big litter. She had six puppies — can you believe that? ” JOE DIAZ OF TYNGSBORO, MASS.

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CAR TALK

How to find a car with all the safety bells and whistles Dear Car Talk: My dad is well into his 80s and is looking to get a new car to replace his VW diesel that was part of the VW dieselemissions settlement. We kids want him to get By Ray Magliozzi the safest vehicle out there, with as many automated features as possible (braking, correcting for drifting out of lanes, etc). He is looking at some mid-level Chevrolet product. My bias is for a Honda or Toyota product, like an Accord or Camry. My brother is pushing for a Mercedes-Benz, but they are, of course, very pricey. Dad wants something with good mileage, too. So, what car would you recommend that has the most advanced automated safety features in a midlevel sedan? — Jennifer I’m seeing Dad in a neon-green M1 Abrams tank. How’s that sound? And I think your brother’s just pushing for the Benz because he thinks he’s going to inherit it. Actually, you’re absolutely right to want Dad to have every possible current safety feature. We’d recommend forward-collision warning and automatic emergency braking for everybody, not just those in their 80s whose reflexes have slowed down.

Those systems work by sensing slowing or stopped traffic in front of you. If the computer determines that you haven’t started to slow down or steer away soon enough, it concludes that you’re texting your bookie or otherwise not paying attention, and it sounds a warning. If you still don’t respond, it applies the brakes for you. These systems are preventing a lot of body repair, both automotive and human. Blind-spot monitoring is another musthave. As the name implies, a light on the side-view mirror or A-pillar tells you when there’s traffic coming up beside you so you don’t change lanes into a FedEx truck you didn’t notice. That’s great for everybody, but especially for older folks who don’t have that neck-twisting mobility they used to have to spin around and look over their shoulder while driving at 65 mph. So one place to start is at the website of the Insurance Institute for Highway Safety. Here’s a list of its Top Safety Picks: iihs. org/iihs/ratings/TSP-List. You want a car that gets a “Top Safety Pick+” rating. That means it rates well not only for crash protection, but also for crash prevention. On that list, you’ll find the 2017 Camry, Accord, Chevy Volt and a bunch of other good options. So use the IIHS TSP+ label to create your shopping list.

OUR DECK IS NOW OPEN!

And then help Dad find something he’s comfortable driving. If he’s comfortable and feels he can see well out of the car, maneuver it easily and control all of the basic functions intuitively, he’ll be safer. You may be biased toward a Honda or Toyota, but Dad may feel most comfortable in another Volkswagen, like the one he’d gotten used to; the 2017 VW Jetta is a TSP+. Or he may be unpleasantly surprised to find that newer cars almost all have lousy rear visibility, and he may want to gravitate toward something with especially good visibility, like the 2017 Subaru Forrester, also a TSP+. But as long as the car he likes has all of the preferred safety equipment (high- and low-speed forward collision warning and automatic emergency braking, blind-spot monitoring, rear cross-traffic alert and a good backup camera), and that equipment is rated well by IIHS, then I’d give him some leeway to find the car that feels right to him. Make sure the actual car he buys has all that stuff, since a lot of times it’s optional equipment. Don’t let anybody sell you a car on the lot by telling you you don’t need it. Dear Car Talk: I have a 1996 Buick Roadmaster, and it is almost impossible to fill with gas. When

attempting to fill the fuel tank, I must keep the nozzle at its lowest flow, and it still constantly clicks off. I had the fuel pump replaced several months ago, and the vent line was clear. Any thoughts on how to fix this? My wife refuses to drive it if it needs fuel. — Mark Nobody wants gasoline vapors escaping into the atmosphere, where they create smog. So your car, like all modern cars, has a fueltank ventilation system. Here’s how it works: When you fill up your tank, you have to push air out of the tank to make room for the new gasoline. But that air contains gasoline vapors. So there’s a vent valve in the tank that allows the air and vapors to be pushed out and stored temporarily in a charcoal canister. When you start the engine, that air and its vapors are sucked into the engine, where they’re combusted. My guess is that your vent valve stopped working sometime during President Barack Obama’s first term. So now, every time you try to put gas in the tank, the air is coming back up the filler neck instead of into the canister. That triggers the pressure switch in the gas pump, which shuts off the flow of fuel. Your mechanic can test the vent valve for you. If that’s the culprit, it’ll cost you about $100 to have it replaced. Visit Cartalk.com.

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FOOD

AT THE ATLANTIC GRILL For a piece of the aquatic life, The Atlantic Grill (5 Pioneer Road, Rye, 603433-3000, theatlanticgrill.com) offers a peaceful dining space with both indoor and outdoor garden seating available in the summer. It’s elegant dining in a laidback venue — including a tall tank with jellyfish on display — as the restaurant welcomes children and adults to experience the finer side of dining in a more casual way. A full four-sided bar is accessible with a variety of drinks, and customers can choose from a wide selection of seafood, from lobster and calamari to crab cakes and chowder. For those who are not seafood fanatics, there are burgers and other sandwiches to enjoy as well. The Seacoast Scene connected with General Manager Becky Donovan to find out what makes The Atlantic Grill a great place to dine. How long has the restaurant been around? We’ve been open for three years this coming winter and specialize in fresh seafood and traditional fare with a creative twist. The restaurant is located minutes from Rye’s beautiful sandy beaches and five minutes from downtown Portsmouth. You can catch the best of both worlds before or after a meal for whatever mood you’re in. What sets this establishment apart from others around you? Our restaurant and function facility, as well as our ability to host indoor and outdoor dining. We’re also open year-round, whereas some places near the coast are not. We offer an entirely separate gluten-free menu for those who have such sensitivities, too.

How would you describe the dining environment? We’re a family-friendly, lively restaurant. It’s casual dining classically done. Do you have any seasonal specials? In the summer we have a frozen rose wine we call “Frose.” Locally caught seafood is served as “Catch of the Day” specials as well. What’s your personal favorite from the menu and why? Our raw bar items like oysters on the half shell, and the always impressive Seafood Tower. I also love our steaks, which are to die for! How would you describe your crew of employees? They are definitely hospitality professionals. All of our staff is passionate

Interior photos by Laurelann Easton. Farm board food photo courtesy of The Atlantic Grill. SEACOAST SCENE | JUNE 15 - 21, 2017 | PAGE 34

about providing superior service, outstanding food and drink, and a memorable experience overall. What’s an essential skill that keeps you running smoothly? A helpful thing to always keep in mind is an anticipation of business levels that can be affected by weather, community events and the season. Maintaining positivity throughout the entire operation so we are ready is also key, as well as being willing and able to tackle anything thrown our way. Do you have any popular menu items? One popular item is our grilled salmon, which comes with a maple-bourbon glaze, Applewood smoked bacon, sweet potato hash and fried Brussels sprouts. There’s also the Maine Family Farms Pork Chop, an all-natural, pan-seared

honey-chipotle lacquered French cut chop, with anasazi bean succotash and a watermelon and mâche salad. We have raw oysters of the chef’s daily selection, with English cucumber and pink peppercorn mignonette, classic cocktail sauce, horseradish and fresh lemon, and then we have the Seafood Tower. It comes with chilled steamed Maine lobster, topneck and countneck clams, oysters, cocktail shrimp, King crab legs and seared tuna served with the chef’s accompaniments. Who would you most like to serve, alive or dead? What would you serve them? I was lucky to serve the Obama family years ago, but in the future I would most want the opportunity to serve Tom Brady and Gisele Bundchen. — Laurelann Easton

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Celebrate Father’s Day with lobster, beer sampling and puppies at the LobHopster Fest in Portsmouth, where British Beer Co. is setting out to break the world record for longest lobster roll. The event is happening from noon to 4 p.m. at Portwalk Place, and the highlight will be the 150-foot-long lobster roll filled with fresh New England lobster. “We have our artisan bakery, Pain D’Avignon, from the Cape putting together some rolls for us and we’re going to piece them together to make one contiguous 150-foot sub roll,” said Jason Narinian, a director of operations at British Beer Co. Two hundred pounds of coastal Maine cold water lobster meat will be mixed with mayonnaise, celery, lemon, sea salt, pepper and British Beer Co.’s signature Sympathy for the Devil hot sauce. This feast, despite its mass, will be prepared the morning of the event with a forecasted assembly time of just one hour. Event-goers can get a piece of the football-field-sized lobster roll for a $10 donation — much more affordable than the whole roll would be, if it were for sale. “If you get a 6-inch lobster roll, what do you usually pay — 20, 25 bucks? So, if you do 150 feet, that’s 300 lobster rolls, times $20, that’s $6,000,” Narinian said. Brewery representatives serving samples inside British Beer Co. will include Allagash, Banded Horn, Paulaner, Guinness, Jack’s Abby, Stoneface, Tuckermans, 603, Shipyard, 2 Roads, Newburyport Brewing and more. Beatles tribute band Walrus Gumboot will play throughout the event. “The band will be set up inside; we’ll have all of the windows and doors open, so you should be able to hear it on the street,” Narinian said. Giveaways from participating breweries and distributors will include T-shirts, hats and brewery trips. Along with the event, British Beer Co. will be serving a menu of lobster-centered specials all weekend long. “We’re going to do a lobster feature menu [that will] have lobster mac and cheese, lobster flatbreads, and whatever chef comes up with for a lobster menu. LobHopster Fest

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SEACOAST SCENE | JUNE 15 - 21, 2017 | PAGE 36

Lobster, hops and pups

British Beer aims to break record for longest lobster roll

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When: Sunday, June 18, noon to 4 p.m. Where: British Beer Co. and Portwalk Place, Portsmouth Admission: Free, lobster roll $10 donation

Courtesy photo.

We’ll probably have 10 to 12 lobster dishes as our specials menu for that weekend,” Narinian said. What else goes with lobster rolls and beer? Puppies, of course. Since proceeds from the LobHopster Fest will benefit the nonprofit organization Hero Pups, there will be about half a dozen puppies visiting the event. “We’re going to bring some of the younger ones,” Hero Pups founder and president Laura Barker said. “It’s also a really good deal — you get part of a lobster roll, and all the beer and swag and puppy kisses and music for 10 bucks. What better Father’s Day gift can you have?” Hero Pups aims to place therapy dogs with veterans and first responders. “We were trying to figure out a way to really support people in the community who are going above and beyond to benefit veterans,” Narinian said. “We wanted to do something with law enforcement or veterans, and Hero Pups does a lot for both, so we thought it was a perfect fit for us and our community outreach,” said Narinian. “We wanted to support people that are supporting the community themselves.” With the donations, they plan to buy new fencing for their dogs. “Every cent we raise goes to caring for these dogs,” Barker said. “It’s more expensive to use rescues than it would be to use some breeder dogs, but it’s our philosophy that we can help both ends of the leash this way and save two lives at a time.” — Nicole Kenney

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If Dad’s got an appetite for something beyond the traditional backyard Father’s Day cookout, there’s another option this year: the Seacoast Food Truck & Craft Beer Festival in downtown Somersworth. Starting at noon on Sunday, June 18, the Food Truck Festivals of America will partner with the Greater Somersworth Chamber of Commerce to feature a lineup of some of the most popular food trucks and craft beer breweries in the area. Founded by Anne-Marie Aigner and Janet Prensky in 2011, the FTFA started touring with only eight food trucks. Today, over 3,000 food and drink vendors across the country take part in its festivals throughout the nation. The FTFA seeks out food trucks that are local to the communities they stop in, but they also invite regional vendors to the festivals to ensure that there is a diverse array of food. Somersworth is a new stop on the FTFA’s schedule this year, and they are excited to treat the town to some new street food. “We try to identify markets that don’t necessarily have a vibrant food truck community. This is why we do festivals in Worcester rather than Boston, in Syracuse rather than Manhattan,” Prensky said. “Somersworth residents are smart, savvy foodies, but they do not have the opportunity to try all of the gourmet food trucks they’ve heard about without driving hours into major cities. We are excited to bring a unique culinary experience to Somersworth, along with a strong lineup of craft beers.” “We are so proud of our downtown improvements that sport a walkable, inviting atmosphere for visitors and residents to enjoy and celebrate,” Somersworth Mayor Dana Hilliard said. “Folks who’ve never been here will join our more than 10,000 residents in welcoming the food trucks and breweries to see what a great city we have.” Some of the local food trucks that will be in attendance include PhugginBurger, Patty B’s, Tracy Girl and Clydes Cupcakes. Other New England fan favorites include Roxy’s Grilled Cheese (don’t expect American Cheese on white bread; we’re talking

fontina, caramelized onions and short rib on grilled sourdough), The Roving Lunchbox (sweet and savory hand pies that are fun and easy to eat), Rice Burg (a good option for those health-conscious guests; the hamburger buns are gluten-free and made from Japanese small-grain rice), and GottaQ Smokehouse BBQ (two words: BBQ Sundae, which is layers of pulled pork and macaroni and cheese topped with cole slaw). To complement these eats, a variety of local and imported craft beers will also be available for purchase. Brewers will include White Birch and Rockingham of New Hampshire, Downeast Cider and Mayflower of Massachusetts, Lagunitas and Firestone Walker of California, to Crabbies of Scotland and Carlsberg of Denmark. “It’s rare find so many food and beverage vendors all in one place. It’s like going to 25 restaurants at one time,” Prensky said. “Guests are encouraged to leave their diets at home for the day and to come to graze and sample as many of the menus as possible.” Gluten-free and vegetarian and vegan options will be available. The cost to enter is $5 per person for tickets purchased online; on-site tickets will be $10 per person. Children under 12 enter for free. Seating is first-come, first-served, but blankets are allowed, space permitting. Special seating will be reserved for the elderly and disabled. Prices vary between the food trucks, but small bites typically cost between $4 and $6, and even the most filling provisions do not cost much more than $10. Beer tickets will be sold on site for $6 per beer, but “Beer Lovers” tickets are available online for $18.50 and include admission and three beers. A limited number of V.I.P. tickets are available for sale online, which guarantee early entry at 11 a.m. and include unlimited water and a free dessert from the V.I.P. food truck. For more information about the festival and to purchase tickets, visit foodtruckfestivalsofamerica.com. — Molly Brown

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DRINK

Sour power

Smoky Quartz Distillery

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(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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108084

If you’ve even paid the slightest bit of attention, you have noticed IPAs are, by far, the most popular style in the craft beer market. And that makes me wonder, what’s the next style to pop? The IPA surge happened quickly and somewhat unexpectedly and has grown far bigger than probably most beer enthusiasts imagined. Putting the “what’s next?” question to brewers, I heard a range of answers. “It’s a question we ask all the time,” said Ryan Maiola, of Henniker Brewing. “I don’t know, but man, I wish I did,” said Carl Soderberg at Able Ebenezer Brewing Co. Sour beers seem to have a case as the “next big thing.” Many New Hampshire brewers referenced sour beers — though not always with enthusiasm. While sour beers are hardly new, they do seem to be having a bit of a reemergence in New Hampshire and nationally. I’m told any beer can be “soured,” but typically sour beers fall into one of several categories, including gose, wild ales, Berliner or lambic. They taste acidic and, well, sour or tart. Admittedly, I was skeptical. I had tried sour beers exactly three times and each time I made the scrunched-up, I-just-got-punchedin-the-face look. But some close friends — people I trust implicitly — love sour beers and they, along with some brewers, have said I just have to get used to them. With that in mind, I did not give up. During a recent trip to Washington, D.C., Sour beer exploration I reached out to Brew NH, a nonprofit organization devoted to promoting craft beer in New Hampshire, for input on where to start exploring sour beers in New Hampshire. Based on the Brew NH’s team’s recommendations, here are a few to get the ball rolling: • Stoneface Brewing Co.’s Berliner Weisse with Peach and Berliner Weisse with Strawberry, both of which are lighter-bodied, slightly sour offerings • Smuttynose Brewing Co.’s Short Weisse series, featuring blueberry, peach, blackberry and cherry varieties • The refreshingly tart Harimanna Berliner Weisse by Kelsen Brewing Co. • Flying Goose Brew Pub & Grille’s Foeder series, featuring aged farmhouse ales • Deciduous Brewing Co.’s Lambent, a berliner weisse fruited with raspberries and passion fruit • Schilling Beer Co.’s Poppy’s Moonship, a Leipziger-style gose • Henniker Brewing Co.’s Sour Flower, a dry-hopped sour ale

Courtesy of Henniker Brewing Company.

I sampled a sour beer from a local brewery, and it floored me. Did I look like I had gotten punched in the face? No. The beer was complex and flavorful and even smooth and very drinkable. I wanted more. The right beer can completely open your eyes to styles you had previously written off. You definitely see it with IPAs; people who wouldn’t touch an IPA five years ago drink them with regularity now, probably because they found the “right” one. Maiola had a similar sour beer experience. He tried a few and didn’t like any. And then he found one he liked. “I think part of it is that they are just so different from the hoppy pales and porters and stouts that we’re all sort of beaten to death with,” Maiola said. If you explore New Hampshire breweries, you’ll find a big range of sour beers, including more exotic brews, like sour IPAs or sour brown ales. In fact, Henniker Brewing recently released Queen Polyanna, a red sour ale. Earth Eagle Brewings in Portsmouth brews a Brown Clown Brown with autumn olive berries, and SmuttLabs, an experimental wing of Smuttynose Brewing Co. in Portsmouth, has tried out a variety of sour-ish styles. It is becoming more and more common for breweries to have a sour offering. Because a sour beer is so very different than other beers, brewers recommend giving it at least three good sips. That first sip might be jarring. Take another. And then one more. In other words, don’t give up on it. It might surprise you. Jeff Mucciarone is a senior account executive with Montagne Communications, where he provides communications support to the New Hampshire wine and spirits industry. What’s in My Fridge Brau Brothers Brewing Co. Moo Joos Oatmeal Milk Stout: I don’t expect to be drinking stouts in June, but on a raw, rainy night, this was just right. The pour is black with little to no head, and the flavor boasts rich, malty notes of coffee and toasted oats. Delicious.

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POP CULTURE

Back on tour

Julia Glass on indie bookstores, movies, ideas and A House Among the Trees Many published authors despise book tours and everything they involve, from air travel and hotel living to events void of readers. Julia Glass is not one of them. Granted, the Marblehead, Mass., writer’s events probably don’t lack guests; her following has been large ever since she won the National Book Award for Three Junes in 2002. But unlike many writers, Glass is a self-described extrovert. She loves talking to people (and is generous with her time, spending 40 minutes on the phone for this story) and is an enormous fan of indie bookstores. “One of my favorite things to do is to walk into an independent bookstore I really love … and say, ‘So tell me the things you’ve read lately that I will not have heard about.’ Fewer and fewer books get public attention these days, as newspapers are cutting back on arts coverage,” Glass said via phone. “That’s one thing independent booksellers offer that no online bookstore truly can — [the ability] to look you in the eye, hold out a book to you and say, ‘This is an incredible book that has not been reviewed.’” Needless to say, Glass looks at promoting A House Among the Trees, published June 13, with anticipation, and the expectation she’ll return home with boxes of new titles. One of her first stops is at The Music Hall on Wednesday, June 21. Glass’s sixth novel is about the unusual bond between world-famous children’s author Mort Lear and his assistant Tommy Daulair. When he dies and unexpectedly leaves her everything, Daulair is honored but dismayed at the complexities of his will and the prospect of dealing with people like the outraged museum curator Lear once promised his artistic estate and the British actor cast to play Lear in a movie. Unlike most of Glass’s stories, which usually start with a character that pops into her head, this one blended two ideas driven by unusual circumstances. The first one was triggered by a New York Times article about children’s author Maurice Sendak leaving most of his Julia Glass visits NH Where: The Music Hall Loft, 131 Congress St., Portsmouth When: Wednesday, June 21, at 7 p.m. Admission: $42, includes copy of the book, bar beverage, book signing meet-and-greet Contact: themusichall.org, 436-2400, facebook.com/AuthorJuliaGlass

Julia Glass. Dennis Cowley photo.

estate to his long-time assistant. “I thought about having this enormous honor and responsibility bestowed upon you — and at the same time, the judgmental opinions of the world falling on your head,” explained Glass, who said her research into Sendak’s story ended after she read this article. “I thought a lot, too, about what it would be like to devote your life to the care and management of someone’s reputation, as well as someone’s career, and then to be left with that ongoing responsibility beyond that person’s death.” The second part of her idea was inspired by a YouTube video she watched during the 2015 Oscar season featuring Eddie Redmayne, Ethan Hawke, Timothy Spall, Benedict Cumberbatch, Channing Tatum and Michael Keaton. “What I realized, while these actors were discussing their roles, is that all of them were playing real people. And in some cases, the people were still alive,” she said. “I thought, what if this famous person was about to be played in a biop-

SEACOAST SCENE | JUNE 15 - 21, 2017 | PAGE 42

ic? And if that actor had communicated with him and expected to meet him? And when that great writer dies suddenly, he meets with the assistant instead?” Glass follows theater and film closely thanks to her 21-year-old son, who’s passionate about acting. They see live productions and watch the annual awards shows together. Her fascination is usually with the stories, his with the performances, but Glass found enjoyment imagining what it might be like to be an actor. “[I think] what an actor does is actually quite parallel to what a fiction writer does. … One of the greatest pleasures of fiction is when you fully enter the psyche of a character who’s not like you,” she said. A House Among the Trees also allowed Glass to dip back into the art world, which she was part of after graduating from Yale in the late ’70s. Her dream was to be a painter, and her first job post-college was in a secretarial position at an art museum. Much of her free time was spent mingling with other artists at galleries. “The art world still fascinates me. I like reading books about artists. It’s the path I didn’t follow, and I’m perfectly OK with that,” she said. When she’s not writing or promoting books, she keeps busy as the Writer in Residence at Emerson College and co-director of a Provincetown arts festival, Twenty Summers, which this year saw big-name novelists like Pulitzer Prize winners Richard Russo and Junot Diaz. But one of her favorite things to do is interact with readers, who often give her extraordinary insight into her work — in fact, they sometimes notice themes or nuances she incorporated subconsciously that she never realized before. “When I’m working on a book, I’m just a little bit stupid at everything! … I’ve had people at events tell me what I’m doing [in my writing] that are so true, but I had no idea I [was doing it]. It’s one of the reasons I love going on tour. I love hearing the surprising things people say,” Glass said. — Kelly Sennott

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THE O’CONNOR BAND with MARK O’CONNOR Friday, July 21

GRAHAM NASH Saturday, July 22

RYAN MONTBLEAU Fri-Sun, July 28-30

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POP CULTURE

The impressions of Lennie Mullaney Seacoast artist’s en plein air paintings on display An artist since childhood, Lennie Mullaney found a way to make a career of art later in life and now paints the Seacoast with a soft unique style. Mullaney paints landscape scenes on canvas with what she calls thick buttery oil paints. The paintings are surreal in that they aim to capture the motion, color and shape of a scene and not necessarily the scene itself. Painting the world around her, the Portsmouth resident elicits a sense of scale and calm movement. She said she sits and paints certain scenes for hours at a time and can revisit the same scene for months or years before having a finished product. Mullaney describes her style of painting as impressionist. “All your senses go into your painting. I try to avoid sentimentalizing the landscape,” Mullaney said. An exhibition of Mullaney’s most recent work is on display at Robert Levy Gallery in Portsmouth through July 2. The show features a style of painting called en plein air, which means the artist paints a scene on location using direct observation. Mullaney has painted scenes all over the world, and her work is featured in many private and public collections. En plein air meetups

Lennie Mullaney’s en plein air meetups are free and open to the public. They happen Wednesday mornings starting at 8 a.m. Artists of any medium, including photographers, are welcome to meet up with Mullaney for early morning visits to parks and other outdoor locations to create art. The plein air style encourages artists to be present in the outdoor moment they are painting. To participate in the en plein air meetups, go to nhartassociation.org and look for updates or find Lennie Mullaney on Facebook, where she organizes the weekly events. Everyone is born an artist, according to Mullaney, who believes we learn to forget that skill. She said every child picks up a crayon and scribbles but at some point we start to doubt ourselves. “Somehow, along the way we teach ourselves that our drawing isn’t good enough,” said Mullaney.

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Her relationship with art has been lifelong, but the opportunity to make art her life came later. After her kids grew up and moved out and her husband died, Mullaney left behind a decade in the business sector to follow her passion. Mullaney graduated from the University of New Hampshire in her mid-50s with a master of fine arts in painting. She also studied painting abroad in Italy, where she visited the Umbria region and encountered some of art’s richest history. “There were times where I would walk into a church and start weeping. It’s one thing to look at in an art book, but to see it in the flesh, it was an extraordinary experience,” Mullaney said. Her rigorous education at UNH taught her many tough lessons. She learned that a good painter needs to see before they can paint and that a great painting cannot give its viewer everything. Years before she learned the fundamentals of painting, Mullaney said she was always artistically inclined. The oldest of 11 children, she remembers waking up early to find frost on the window by her bed. She would draw shapes and scenes into the winter frost and watch as the sunrise illuminated them and made them move like videos. Now, the subjects in her paintings lack detail and instead focus on the colors and shapes of a scene. “You have to capture the gesture, and the gesture is much more beautiful,” Mullaney said. Today, Mullaney paints scenes at Prescott Park and at the harbor in Portsmouth. She hosts plein air meetups that travel to Hampton, Rye and all over New Hampshire and Maine. — Ethan Hogan

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POP CULTURE BOOKS

Who Thought This Was A Good Idea? by Alyssa Mastromonaco (Twelve, 244 pages) If you love to read about what goes on behind the scenes in Washington, you’re going to adore Who Thought This Was a Good Idea? by former White House Deputy Chief of Staff Alyssa Mastromonaco. In this book Mastromonaco relays enough anecdotes to satisfy every political addict. Be forewarned, Mastromonaco is a little blunt in her descriptions and use of colorful language. Her story of having IBS problems at the Vatican definitely tells it like it is, as does her borderingon-too-much-information menstrual story (which resulted in a change in the way things are done at the White House — so ultimately forgivable). Sometimes, we discover that working and traveling with politicians and presidents isn’t all it’s cracked up to be. The author lays it out in the open and shows us that you’ve got to take the good with the bad when living and breathing politics. It’s the author’s voice and detail of stories that add to the authenticity of this telling. Mastromonaco has a funny, selfdeprecating tone that stays consistent throughout the book. In Who Thought This Was a Good Idea?, we are led through an amazing story that begins in a small town and ends up in the White House. Mastromonaco had worked with Barack Obama for a full decade before he even ran for president. “... I really wanted to work for Obama. After the brutal Kerry defeat, I especially wanted to work for someone who was not going to run for president — I didn’t think I could take that heartbreak twice in a lifetime — but I also thought Obama was no bullshit and so, so smart. Even then it was clear he was special.” Mastromonaco gives us tantalizing background information on what it’s like to organize huge political events (some-

the shift from running campaigns to her But don’t expect any dirt on Obama. first days in the White House. One of her Instead you’re going to discover stofirst duties was talking to military lead- ries from a working relationship with a ers after Obama won the presidential boss who turned out to be a mentor in all election. She tells us that at that partic- things political. ular meeting she initially felt out of her What’s absolutely refreshing about league, a poser, but in true style, she put this book is that not only is it a study in her head down, did her homework and what Obama has done and how he has ended up getting a vote of confidence acted, but it’s also a great book filled from those very leaders at the end of the with advice for young adults who may meeting. be trying to advance their careers in the This book does not get bogged down field of politics. (There is a lot of “do as in political platforms or policies. It cov- I say and not as I did.”) ers a young woman’s journey in politics At the end of the book Mastromonaand the lessons she learned (some of co wrote that she was targeting 15- to which are painful) along the way. The 25-year-olds as her audience. Clearly timeline does jump around at times, she speaks to them in a language that which can cause a little confusion, but they understand. I’m not in that demothat aside, the details are worth the graphic and yet I found this book to effort. I particularly liked a tidbit about be delightful, filled with tantalizing when Obama called Mastromonaco to information, funny, and in the end, an send condolences when her cat died — inspiring account of a young woman, a simple gesture between two people who with grit and fortitude, did a job times several each day). We follow her who work together and who have deep that we all can admire her for. B — Wendy E.N. Thomas as she transitions from senatorial support respect for each other. to working on a presidential campaign. The management behind all the campaign stops is mind-boggling. Every little piece has to be put into place and has to be operational so that the candidate doesn’t look bad. It’s a fast-paced, The Hampton Falls Free Library is do-or-die environment (which leads to pleased to present Understanding a lot of stress eating — which leads to Bobcats in New Hampshire, on Tuesday, complaining about how clothes fit — June 20, at 6:30 p.m. Two stewards hey, we’ve all been there.) with the New Hampshire Fish and Game Mastromonaco fondly recalls one stop in Pennsylvania where Obama gave a Department, Dennis Walsh and Doug speech in pouring sleet. When they had Whitfield, will be speaking on bobcats planned the event, the weather foreand what biologists are learning about this cast had been good. Despite the drastic native species through ongoing research. The change, the campaign went ahead with presentation will include information about the the event — at Mastromonaco’s insisnatural history of the animal, research taking place, how the information tence. And apparently Obama (who learned will affect management for that species, and background on hates the cold) will never forget it. When the Wildlife Restoration Program that has made the work possible. The he got back, he good-heartedly chided Mastromonaco for being in a warm program is free and open to the public. The Hampton Falls Library is office while he was out in that horrible located at 7 Drinkwater Road, Hampton Falls. For more information, weather. visithamptonfallslibrary.org or call 926-3682. Mastromonaco candidly talks about

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NITE

Hampton ha-has

Bed & breakfast hosts standup series

Sean Sullivan. Courtesy photo.

Comedy in a bucolic setting happens when Victoria Inn offers a standup showcase, the first of a planned summer series. The show will be presented in the Hampton B&B’s outdoor pavilion, a perfect rain-or-shine setting for this season’s fickle weather. It stars Boston comic Sean Sullivan, with feature sets from Andrea Henry and Chris D. Hosting is the show’s promoter, Josh Day, who noted that Victoria Inn is near the surf shop run by his parents. “It’s also close to where I broke my neck, which is part of why I started comedy,” Day said. “So it’s cool to finally be putting on a show there.” Inn owner Tracey Dewhurst is enthu-

siastic about bringing comedy to the business she’s run since 2013. “We’ve done mostly private events, but I want to have more shows like this,” she said. “I’d like to start a little series and keep it going through the fall [and] do it every year.” Headlining comic Sullivan brings a strong resume that includes work with Friends creator Kevin Bright, an appearance at Eddie Brill’s Great American Comedy Festival, and an internship at the Conan O’Brien show. The latter wasn’t glamorous, but it did provide plenty of insight. “You weren’t pitching jokes or anything like that; you had to be on your best behavior or they would just throw you out,” Sullivan said in a recent phone interview. “But you get to see from the other side. There is a lot of money at stake and these guys are not fooling around; they’re here to make a product.” Sullivan’s takeaway was the decision to love comedy without being consumed by it. “I got married in 2009, and that was the year I was on Comedy Central,” he said. He’s also appeared on Gotham Live. “I thought that was going to really blow me up, I was going to be a big deal, and everyone was going to care that I was on television. But it doesn’t work that way,” he said. For a guy with a comedy avocation, Sullivan is busy — and hilarious. Self-deprecating slice-of-life jokes and quizzical takes on everyday absurdities are his strong suit. He will soon release his first album, Song and Dance Man, from Comedy Dynamics, home to releases from Louis C.K., Jim Gaffigan and Sam Kinison, among others. “Recording live comedy has become so cheap and easy that I wanted to really find

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a label,” Sullivan said. “There have been a lot of guys in Boston and New England that have finally caught up to the rest of the country. … My goal is to get as many people to hear it as possible.” Sullivan was doing sketch comedy at UMass-Amherst when a Lewis Black show gave him the standup bug. Working as a comic was challenging early on. He began with open mikes that were run like rock club pay-to-play operations: get enough buddies to buy $20 tickets, get rewarded with stage time. “I was bad, and so was the rest of the show,” Sullivan said. “I burned through all my friends that way.” Dodgy one-offs run by dubious promoters were often a problem. One event falsely promised Sopranos regular Frank Santorelli. “I don’t think he was even notified he was on the show,” Sullivan said. “This booker was literally a used car salesman, and it was a ruse to get people in. ... That was one of the first shows where I felt, this is a weird business I’m in.”

It’s clearly gotten better. Sullivan scored a set at Cambridge’s prestigious Comedy Studio after the club’s owner saw him at a nearby open mike. “I had been doing comedy for about three months, and he said he’d like to have me. … He threw me up after seeing me do like five minutes,” Sullivan said. “DJ Hazard was recording a CD, and I was one of maybe seven people on the show, but it felt pretty special right away. Like this is the place I want to be.” — Michael Witthaus Comedy with Sean Sullivan, Andrea Henry, Chris D and host Josh Day When: Thursday, June 15, 7 p.m. Where: Victoria Inn Bed & Breakfast and Pavilion, 430 High St., Hampton Tickets: $16 at eventbrite.com (keyword - Victoria Inn). One dollar from every ticket sold will benefit Seacoast Family Promise, a charity that helps homeless families get back on their feet; Dewhurst is a board member.

RIO YOUERS AND JOE HILL Water Street Bookstore, 125 Water St., Exeter, hosts author Rio Youers Tuesday, June 20, at 7 p.m., who will talk about his new thriller, The Forgotten Girl, in a conversation with Exeter resident Joe Hill, bestselling author of The Fireman and NOS4A2. The book is about a 26-year-old street performer, Harvey Anderson, who is abducted and beaten by a group of thugs. It turns out, they’re actually after his girlfriend, Sally Starling, who has a set of unusual powers Anderson never knew about. On the bookstore’s website, Hill calls the book an “absolute rocket,” that is “written with a brutal lyricism, a savage wit, and a killer instinct for suspense.” The first 50 who buy the book will get copy of Hill’s comics signed by him. Call 7789731 or visit waterstreetbooks.com.

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short? 26 “Carmen” highlight, e.g. 30 Some Italian models 33 Third-generation actress who costarred in “Jackie Brown” 36 “The Secret ___ Success” 39 “Fences” star Davis 40 “Back in the ___” (Beatles tune) 41 Did some birthday prep work, maybe 44 Bicycle shorts material 45 Sacred promise 46 Trucker’s compartment 49 Civic’s make 52 Like theremin noises, usually 54 Toys that are making the rounds in 2017 news? 58 Waitstaff’s handout 59 Crowdfunding targets

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29 Disco-era term meaning “galore” 31 Six-pointers, briefly 32 Saloth ___ (Pol Pot’s birth name) 33 Secondary result of a chemical reaction 34 Film director Kazan 35 The last U.S. president with a prominent mustache 36 X, of Twitch’s “Mister Rogers’ Neighborhood” marathon, e.g. 37 “Frizzle ___” (1990 Primus album) 38 Electric can openers and pencil sharpeners, e.g. 42 Guilty feeling 43 Nostalgic time, perhaps 46 Like porcelain dolls you just know are staring right at you 47 Fly guys 48 Compared with 50 “L’Absinthe” painter 51 Lagoon surrounder 53 “Return of the Jedi” moon 54 Afrobeat composer Kuti 55 “Quién ___?” (“Who knows?”) 56 “Call Mr. ___, that’s my name, that name again is Mr. ___” (jingle from one of Homer Simpson’s business ventures) 57 Unspecified philosophies 58 It might cover the continent ©2017 Jonesin’ Crosswords (editor@jonesincrosswords.com)

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• Virgo (Aug. 23-Sept. 22): Don’t be afraid to take aggressive action if it will show your leadership ability. Go ahead and eat that last potato chip! • Libra (Sept. 23-Oct. 22): Get out and have fun! Meeting someone new is an excellent way to make life more interesting. • Scorpio (Oct. 23-Nov. 21): If you see someone disadvantaged and in desperate need, it’s a great day to reach out and help. This should work in your favor.

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• Aries (March 21-April 19): What’s old is new again. In your case, however, it’s already back to being old again. • Taurus (April 20-May 20): Don’t be reluctant to insist on equality, even if you really are very below average and undeserving. • Gemini (May 21-June 20): Learn by your mistakes so don’t you to have repeat something. I mean, learn from your mistakes so you don’t have to repeat something. • Cancer (June 21-July 22): Being treated poorly should make you realize that you deserve to be treated better. For you, the contrast is especially noticeable. • Leo (July 23-Aug. 22): Today some-

• Pisces (Feb. 19-March 20): It’s a great day to just start over. In your case, I’d head back to the maternity ward.

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“I am able to sleep at night without foot pain and I am off Lyrica with the help of Dr. Donatello’s therapies.

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• Aquarius (Jan. 20-Feb. 18): I’d say you should let your intuition guide you, but I sense it hasn’t done you much good so far.

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• Capricorn (Dec. 22-Jan. 19): Don’t contribute or donate to a cause about which you know little. Instead, why not consider the Horoscope Writers Benevolent Association?

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“I am no longer a diabetic and can feel my feet again. Thanks to Dr. Donatello’s advice.”

• Sagittarius (Nov. 22-Dec. 21): Those who don’t learn from the past are doomed to repeat it. So maybe it’s about time you sat down and read that biography of Adolf Hitler.

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21. Metallica’s ‘Master Of Puppets’ closer ‘__, Inc.’ 23. Failed rocker might enlist to be one 25. What record company does for marketing 27. ‘99 Blackalicious album 28. What aging star did to spotlight 29. Phil Collins ‘In The __ Tonight’ 30. Korn ‘Sean ___’ 32. ‘Take Your Time (Do It Right)’ __ Band 33. What stylist buys for star, slang 35. ‘89 Tesla album ‘__ Controversy’ (3,5,5) 40. ‘How Can I Fall?’ 80s band that needs air? 41. William Morris Agency (abbr) 43. Hip hoppers A __ Called Quest 46. Husky-voiced sing/songer ChrisON THIS OH LORD, STUCK DownPUZZLE AGAIN 1. Onstage klutz 2. ‘Right Round’ rapper __ Rida D U K E S S L A M H O O N 3. Might do this to beer gut on cover art H O P E O H M E I S A A K 4. James Iha single ‘Be __ Now’ O D O R T I E S M E R G E 5. ‘Cowboy’s Back In Town’ Adkins S O N S E M M E T T T I L L 6. Live ‘88 Smiths album L E O N S E A R C H H E S S O F A R M S 7. Modest Mouse “And the busy __ A T A T A K E O N E B B S empire” I P U T A E N D O P O E T 8. Modest Mouse ‘Grey __ Water’ C H I S T E W R A T E D R 9. Singer Pendergrass C E E L O O T H E R 10. ‘09 Dinosaur Jr album about a cow’s L I S A O F W H A T home? H E M O R R H A G E L A D Y I S A N A A R O N A V I D 11. Modest Mouse sings of ‘Salty’ ones R A K E I T E N D S O D A 12. Slowly, to a conductor T R E X N A M E S T W I N 13. ‘American Pie’ Don

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NEWS OF THE WEIRD BY CHUCK SHEPHERD avoid $3 million in back taxes, but the state’s appeals board ruled against it in April. Penthouse had insisted that its performers were more akin to counselors for lonely men, and that the club’s “door charge” was an untaxable fee for therapeutic health services. • James Pelletier, 46, was arrested in Hollis, Maine, in May after he fired a BB gun pointblank at his two sons, ages 9 and 11 but only, he said, as a “rite of passage” into maturity (perhaps thinking the experience would help them become as mature as their father). He said if the kids knew how it felt to get shot, perhaps they would not be so quick to fire their own guns.

Military allies in odd places

Hummons (submitted by his grieving father, to honor the son’s “sacrifice”). Tre Hummons was killed in 2015 by a police officer but only after Tre had just shot and killed another Cincinnati police officer. Winneshiek County (Iowa) Engineer Lee Bjerke said he had no idea how the driver of the loaded 18-wheeler had missed the “Load Limit 3 Tons” sign at the entrance of the small, rickety bridge near Cresco in May, but in seconds, the span was wiped out, and the tractor-trailer had become part of the Turkey River. The loaded grain truck weighed more than 30 tons.

Armed and clumsy (all-new!)

Still more incidents in which people (make (1) In April, three days after ISIS fight- that, “men”) accidentally shoot themselves: a ers reportedly executed 25 villagers about 50 National Rifle Association staff member, 46, miles south of Kirkuk, Iraq, the three mur- training on a firing range (Fairfax County, Virderers were themselves killed (and eight ginia, April); a fleeing robber, run over by his more wounded) when a pack of wild boars victim, with the collision causing the robber’s overran their position and gnawed them into gun to fire into his own mouth (Hawthorne, martyrdom. (2) In April, a Russian naval California, March); two boys, 17 and 19, WANT TO WATER? reconnaissance ship sank in the Black Sea off “practicing” loading and unloading a handThe HBVD Beautification Committee is busy with the flowers garden they have planted along the of Turkey (likely op: Syria-related) when it gun, managing to hit each other (Houston, Hampton Beach area and is looking for help with watering the flower this summer. Anyone intercollided with a livestock barge flying the flag March); a homeless man, 45, in a now-classic ested in joining this group or would like more information please contact johnlgebhart@aol.com. of Togo. All aboard the Russian ship were waistband-holster-crotch malfunction (Lake rescued; the much-heavier Togolese vessel Panasoffee, Florida, Oct.); U.S. Park Police that supplied by his daughter, Jill Turner, who suffered barely a scratch. The new power nap officer, shot his foot in a confrontation with If high-schoolers seem stressed by active recently gave birth and said she is happy to a raccoon (Washington, D.C., Nov.); man, 48, lifestyles and competitive pressures, and con- double-pump to assure both Fred and baby Oops! shot himself, then, apparently angry at how sequently fail to sleep the recommended nine Llewyn adequate supplies (although husband In May, Cincinnati Mayor John Cranley it happened, shot his bed (Oceana County, to 10 hours a day, it must be a good idea for the Kyle is trying it out for his eczema, as well). apparently mindlessly signed the proclama- Michigan, July). federal government to give grants (including (2) Scientists writing in the journal of the tion designating a special day for the late Tre Visit weirduniverse.net. to Las Cruces High School in New Mexico) American Society for Microbiology recentto purchase comfy, $14,000 “nap pods” that ly recommended that parents not discourage drive out the racket with soft music, for 20 children from picking their noses because minutes a shot during those frenzied class- snot contains a “rich reservoir of good bacroom days. A May NPR report based on Las teria” beneficial to teeth and overall health Cruces’ experience quoted favorable reviews (fighting, for example, respiratory infections by students, backed by a doctor and a nurse and even HIV). practitioner who pointed to research showing that adequate sleep “can” boost memory and Inexplicable attention and thus “can” improve school per(1) It recently became necessary for Canformance (and therefore must be a great use dace Frazee and Steve Lubanski to acquire a of federal education dollars). bigger home in the Los Angeles area because their 33,000 “bunny”-related items (stuffed bunnies, antique bunnies, bunny paintings, Unclear on the concept Florida Agriculture Commissioner Adam bunny dinnerware, etc.) needed more space. Putnam argues that his “hands are tied” by (2) The world’s only museum devoted to the “federal food laws” and that fresh, “all-natu- “house cat” allows self-guided tours in Sylva, ral” milk with the cream skimmed off the top North Carolina, where curator Harold Sims cannot be sold in Florida as “milk” (or “skim displays 10,000 artifacts including a genuEleven-year-old Furby is a big gorgeous girl who loves to be petted! She is milk”) but must be labeled “imitation milk” ine petrified cat (with whiskers!) pulled from currently the cat at our shelter that has been waiting the longest for a home. unless the “all-natural” milk adds (artificial) a 16th-century English chimney. (3) BrantShe was brought to us because she was not using the litter box. Furby needs vitamin A to the product. A family farm in the ford, Ontario, real estate agent Kyle Jansink, an adults only, stress-free home where she will be the only animal. To set state’s panhandle (Ocheesee Creamery) decid- speaking for unidentified sellers, said he her up in the best environment she would need multiple litter boxes and a ed to challenge the law, and Putnam, who accepted the challenge of selling the meticpatient home willing to give her time to adjust. She would love a home with ulously maintained home “as is” still packed recently announced his candidacy for govera nice warm spot in the sun and someone that will give her lots of love and with the sellers’ clown-related items (dolls, nor, said he would try to resolve the issue soon. attention. Like all the animals available for adoption, Furby is spayed, microminiatures, porcelain statues, paintings).

PET OF THE WEEK

News you can use

(1) Briton Fred Whitelaw, 64, who has Compelling explanations

• They’re “therapists,” not “strippers,” bowel cancer, recently began working “therapeutic” breast milk into his diet, but only argued New York City’s Penthouse Executive Club, creatively characterizing its dancers to SEACOAST SCENE | JUNE 15 - 21, 2017 | PAGE 54

chipped and up to date on all her shots. As a senior cat, Furby has a reduced adoption fee. Let Furby show you how good it feels to give a senior cat a loving retirement home. Visit Furby at the NHSPCA in Stratham, or call 7722921 or visit nhspca.org.

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