Seacoast Scene 8/31/17

AUG 31 - SEP 6, 2017

Go Greek P34 UFO fest P6

Meet a right whale expert P21 Seafood Map P28-29

the n o h dis s f e food h c t l s a e c Lo esh r f s ’ t coas FRE E

MAP P . 20

A WORD FROM LARRY

Master McGrath’s

First Labor Day, then seafood

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It’s hard to believe Labor Day is here! Everyone seems to have a tradition for this weekend: family cookouts, a weekend trip to the beach or mountains, visiting a lake camp or going camping.

Larry Marsolais The other “tradition” with Labor Day weekend is that we say goodbye to summer! So enjoy this “last weekend of summer” however you want to and have an amazing time.

Now, let’s talk about the Hampton Beach Seafood Festival! It’s happening the next weekend, from Friday, Sept. 8, through Sunday, Sept. 10. You can see the details in the story on p. XX, but I want to share my experience here. It starts Saturday morning when I park at the town parking lot on High Street and take the free shuttle right to the North

Gate of the festival. (Don’t try to park at the beach — it’s expensive!)

The first thing I do is grab a breakfast sandwich at the North Hampton Fire Fighters booth — yummy! Then I check out the 80-plus arts and crafts vendors and along the way stop for a while at one of the two stages of entertainment to listen to some great bands.

Lunchtime is scallops wrapped in bacon at Saint James booth, then a beverage at the Sea Ketch on the rooftop level. After checking out the end-of-summer sidewalk sales I grab a delicious fried clam roll at Brown’s Seabrook Lobster Pound. Fireworks are at 9:30 p.m., then I take the free shuttle back to the parking lot and head home. Yes, I spend the whole day — there are plenty of things to do!

As always, I would love to hear from our readers. Feel free to call me anytime at 603935-5096 to discuss local issues or to place an ad.

Fries & Coleslaw • Mon-Thur 2-5pm

AUG. 31 - SEPT. 6, 2017

Sandwiches • Burgers • Pizza Steaks • Seafood • BBQ

VOL 42 NO 26 Advertising Staff

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

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

Friday Night Special Fried Clam Plate Saturday Night Prime Rib Special

Linda Kovalik 603-915-3027 linda@seacoastscene.net

Editorial Staff

Editor Meghan Siegler editor@seacoastscene.net

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www.MasterMcGraths.com SEACOAST SCENE | AUGUST 31 - SEPTEMBER 6, 2017 | PAGE 2

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COMMUNITY

6 Events from around the community

COVER STORY

8 Seafood (and eat it!)

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

40 Books, art, theater and classical

NITE LIFE

46 Music, comedy and more

BEACH BUM FUN

52 Puzzles, horoscopes and crazy news

Have an event or a story idea for the Seacoast Scene? Let us know at: editor@seacoastscene.net

Your weekly guide to the coast.

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

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

Unsolicited submissions will be destroyed.

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

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August 31 - September 6, 2017

Marina Evans is next on the docket at Throwback Brewery’s Thursday night live music series. She’ll perform Thursday,Aug. 31, at the North Hampton brewery. The Scene talked to her on p. 46. Photo by Sheila Roberts Orlando.

Classical music lovers will be in their element at Star Island’s Chamber Music Festival, happening Sept. 8 to 10.

Find out more about it on p. 42.

Everyone has a story, and you’ll hear some of them at True Tales Live Sunday, Sept. 3, at West End Studio Theatre in Portsmouth, as six storytellers tell personal tales based on the theme “Challenges and Discoveries.” Read about the show on p. 40.

The New Hampshire Art Association’s annual Plein Air Showcase will be on view through Sept. 30 at the Robert Lincoln Levy Gallery in Portsmouth, featuring paintings that were painted outdoors.

Get the details on p. 40.

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Fifty-two years ago, a mysterious light allegedly floating through the woods near Exeter was documented by two local police officers. The incident made the area legendary for folks who study the possibility that we are not alone in the universe.

The Exeter UFO Festival returns for its eighth year on Saturday, Sept. 2, and Sunday, Sept. 3. The Exeter area Kiwanis Club will be hosting talks from researchers and experts about the out-of-this-world phenomenon.

The Exeter incident is the catalyst for the festival, which draws “ufologists” from around the country, according to past Kiwanis President Bill Smith.

The alleged incident occurred on Sept. 3, 1965, when Norman Muscarello spotted a glowing elliptical orb hovering at eye level in the woods behind a barn in the neighboring town of Kensington. Muscarello alerted officers in Exeter, who returned to the site and saw the object themselves.

“It’s one of the better credible sightings because of the two police officers who are trained investigators and observers,” said Smith.

The orb moved quickly and sporadically for an hour, and one of the officers un-holstered his gun. Eventually, the orb left and the sighting became known by the UFO community the world over as “the Exeter Incident,” according to Smith.

“You have Roswell on the West and the Exeter Incident on the East,” said Smith.

The festival celebrates the Exeter incident with talks from UFO researchers from around the country and tours of the original site. The one-hour talks will take place at the Exeter Town Hall, and this year, a separate event on Saturday at 7 p.m. at the Exeter Hampton Inn & Suites on Portsmouth Avenue will give people the chance to meet the speakers and learn about their work.

Speakers at the event include Richard Dolan, a ufologist and television personality; Peter Robbins; an investigative UFO writer, and Kathleen Marden, a UFO researcher and lecturer.

On Saturday, an old-fashioned trolley will take attendees from the Exeter Town Hall to the site of the incident in KensingExeter UFO Festival

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SEACOAST SCENE | AUGUST 31 - SEPTEMBER 6, 2017 | PAGE 6

Where: The Exeter Town Hall, 10 Front St., Exeter When: Saturday, Sept. 2, and Sunday, Sept. 3 Cost: Donations are encouraged Website: exeterufofestival.org

There will be UFO themed kids arts and crafts.

ton every half hour between 10 a.m. and 2 p.m. Smith will be giving the guided informational tours so people can hear the story for themselves as they pass by the infamous woods.

Attendees of the trolley ride will get a map that will show the location of the original Exeter incident, as well as the locations of other notable sightings that occurred in the area. Smith said people can use the map to go on their own investigative adventures.

On Saturday and Sunday a mock UFO crash site will be staged behind town hall where kids can make arts and crafts projects out of the debris.

“What those kids can do with cardboard boxes and glue sticks — they are some creative kids,” said Smith.

The Kiwanis Club will have a hot dog and hamburger stand set up by the Exeter Band Stand at 10 Front St. on Saturday with UFO-themed hats, T-shirts and mugs.

The UFO festival raises money for local children’s charities, children’s programs and community programs.

Smith said northern New England is a favorable place for UFO sightings because it is far from any large cities that fill the sky with light.

“If there’s anything else flying around, you’re more likely to see it than down in Boston,” said Smith. “Any rural area seems to have more sightings. A lot of people here in New England have seen things, you know, seen things in the sky.”

The festival draws people who are curious about the things they have seen or think they have seen, and the talks give them a chance to learn more about the community of people who research the topic, according to Smith.

Whether or not you believe in aliens, Smith said, you will learn something new.

“What I believe in is raising money for local charities,” he said.

— Ethan Hogan

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SEACOAST SCENE | AUGUST 31 - SEPTEMBER 6, 2017 | PAGE 7

ey v e L b

By Ro

From lobster rolls and baked stuffed haddock to raw oysters and clams on the half shell, the Seacoast is all about fresh seafood. There’s even a whole three-day festival that celebrates this coastal foodie advantage (and it’s happening the weekend after Labor Day at Hampton Beach — check out the detailsl below!). The Scene talked to local chefs about seafood: what’s popular and how they make it taste so good, plus a few tips and recipes to help you whip up a delicious dish in your own kitchen.

Love your lobster

At the top of many people’s lists of favorite seafood, lobster is one of those items that Taylor Miller, executive chef at 7th Settlement in Dover, described as “synonymous with luxury and high society.”

He said lobsters, though, possess many uses that go far beyond fine dining and haute cuisine.

“Lobster may be best enjoyed simply —

steamed, boiled or poached in sea water with a little seaweed and served whole or torn apart by hand,” he said. “If you are lucky, maybe some drawn butter or lemon is nearby.”

To make a stuffing, he suggests removing the claws and meat from them. To create space for the stuffing, he said to split the live fresh lobster down the middle through the carapace, fill it, and bake 10

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In sights, sounds and smells, few events reflect the Seacoast’s cultural and culinary scene more vividly than the Hampton Beach Seafood Festival.

Scheduled to take place from Friday, Sept.

8, through Sunday, Sept. 10, this annual celebration of all things ocean-caught has never been more popular.

“It’s definitely grown considerably over the years,” said Ginny McNamara, director of special events for the Hampton Chamber of Commerce, which sponsors the annual seafood celebration. “We’ve added a beach cabana bar, a second stage so we have continuous music and entertainment — there’s just something for everybody.”

Launched in 1988 as a way to promote the Hampton Beach restaurant scene, festival attendance and vendor participation have risen steadily ever since. All told, nearly 200,000 visitors have paid homage to this beacon of Seacoast cuisine.

With dozens of area restaurants on the roster, the event has become a hallmark not only of Hampton Beach but of the region’s culinary scene, too. As a case in point, the American Bus association has named the Hampton Beach Seafood Festival one of the top 100 events in North America 14 times since 1996, including 11 years running.

For event McNamara, such accolades reinforce what locals already know about the annual event.

“It’s the biggest beach party ever,” she said. “It’s sort of the last blast of summer after Labor Day when everyone’s looking for that one last chance to get out in the sun and on the ocean. You really can’t ask for a more beautiful spot to crack open a fresh lobster, try some clams, and just enjoy the

many things our region has to offer.”

As in years past, the festival will feature scores of local vendors, two stages of continuous entertainment (including numerous bands and orchestras), chef demonstrations, fireworks and a skydiving show.

The Lobster Roll Eating Contest, which features 10 vetted contestants who will attempt to devour countless mounds of three-ounce sea-meat sliders for the right to be called champion, has become an event in its own right. The seven-year-old competition is so fierce, in fact, that it requires a preliminary round on Aug. 23 at McGuirk’s Ocean View, which also doubles as the event’s official sponsor.

Interestingly enough, the challenge marked the first ever title won by Matt Stonie, a professional competitive eater who has since become a top contender at Nathan’s Famous International Hot Dog Eating Contest in New York. In 2015, he ended eight-time champion Joey Chestnut’s eightyear reign.

For Tom McGuirk, owner of McGuirk’s Ocean View, the contest epitomizes the festival’s “something-for-everyone” spirit.

“If the event were just about the food, people would come in, try some samples and leave,” he said. “Instead they see the schedule and say, ‘Let’s check out this lobster-roll eating contest, or this band,’ and now all of a sudden they have a reason to stick around and really experience the festival.”

Complimentary shuttles are available throughout the festival to and from 13 nearby parking lots.

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What to drink?

Chef Taylor Miller of 7th Settlement in Dover offers a few suggestions for pairing beverages with seafood.

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According to Miller, pairing beverages with seafood has as much to do with what you enjoy drinking as it does with the ingredients used in the dish. He did, however, offer some “safe bets.”

“Stick to white wines — pinot grigio and sauvignon blanc are good bets for most dishes,” he said. “As far as beer goes, pilsners do nicely. I try to stay away from beers with high IBUs and don’t often go for beer with lots of hops.”

Miller said beers with ‘citrusy notes’ are also excellent choices with seafood, as are amber lagers.

“Heavier dishes, or recipes with spice to them, can stand up to bolder beverage pairings like pinot noirs, malbecs and tempranillos,” he added. “Brown ales and porters are good options to pair with grilled or blackened seafood.”

Coconut Lobster Bisque Courtesy of Gabrielle Leone of Olive Branch Personal Chef Service Note: This dairy-free Lobster Bisque uses coconut milk instead of cream.

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1 pound fresh cooked lobster meat, preferably from whole steamed lobsters, cut into chunks 2 tablespoons olive oil 4 tablespoons minced shallots 4 tablespoons chopped scallions 4 cloves of garlic, peeled and crushed 1/2 cup white wine 4 teaspoons Worcestershire sauce 8 ounces tomato paste 1 teaspoon tabasco sauce 1 fresh thyme sprig, left whole 1/2 cup dry sherry (high quality, not “cooking sherry”) 2 teaspoons paprika

9 or grill it open-face.

“Serve with boiled new potatoes and maybe some fresh roasted or grilled corn on the cob to complete your meal,” he said.

At the Atlantic Grill in Rye, lobster is a favorite amongst customers with the kitchen specializing in several different preparations. Reflecting what he describes as “the classic New England preparation,” Chef Justin Blais cited whole steamed lobsters with roasted fingerling potatoes as one of the best-selling items on their menu.

“It is typically 1¼ pounds and served with corn on the cob,” he said. “We also have a seafood stuffed option, too.”

One of their most popular menu items is their lobster dip, which features Maine lobster, artichoke hearts, Parmesan, Romano and crostini. He said their lobster rolls are also popular.

“The key with a lobster roll is the meat has to be fresh — it can never be frozen,” he said.

12

2 cups low-sodium seafood stock (may sub chicken or vegetable stock) 2 bay leaves 3 cans coconut milk Optional garnish: chopped fresh cilantro and scallion In a large pot, heat oil over medium heat and sauté shallots, scallion, and garlic for 1 minute. Deglaze the pan with white wine.

Add Worcestershire sauce, tomato paste, tabasco and thyme sprig, and stir well. Saute for another minute. Deglaze with sherry.

Whisk in paprika and stock. Simmer for 10 minutes. Remove from heat.

Using a fine-mesh strainer, strain out the onions, garlic and herbs, reserving just the liquid in the pot.

Whisk in coconut milk. Add lobster.

Right before serving, garnish each bowl with cilantro and scallion if desired.

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The “fresh, never frozen” sentiment is true of all seafood, says Gabrielle Leone of Olive Branch Personal Chef Service, which is based on the Seacoast. She said home cooks should be wary of signs that indicate “previously frozen” in regard to any kind of seafood.

“If it was ever frozen, that compromises the taste and texture,” she said. “Frozen or previously frozen seafood tends to be watery and you don’t get that good sear — that is where the flavor is.”

“Our following comes from good, fresh seafood,” said Peter Aiken, owner of Petey’s Summertime Seafood in Rye. Aiken noted that frozen fish tends to release a lot of water, which can affect the structural integrity of the batter in fried seafood.

Leone said “local” matters, too.

“Seafood that is caught locally ensures better quality,” she said. “‘Local’ matters when it comes to your food.”

Blais agreed and said they always try to locally source their seafood. He cited a Get the freshest catch

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Make it fresh

• Tuna should always be dark red and almost purple — never brown.

• Seafood should look moist — never dry or cracking.

• Look for discoloration. If the fish looks like the color is off, it probably is not fresh.

• If you are buying a whole fish, it should have nice clear eyes. If they are cloudy, you know it isn’t fresh.

• If you are able to touch the fish, it should never feel tacky or sticky.

• Fish should not smell fishy. Yes, it can smell like the ocean, but not fishy.

great relationship with Seaport Fish as a great resource for them.

“They have a great team and know what we are looking for and like,” he said.

As for what constitutes fresh seafood, Blais said in an ideal scenario they would get fish the same day it left the ocean, whereas anything caught and processed within five days is generally acceptable.

“Some boats will catch a fish and be out for days or weeks at a time before they dock again,” he said. “Just because it is fresh off the boat does not mean it is fresh.”

When he has time, Miller at said he has occasionally gone with the crew of the F/V Finlander to catch fish for the restaurant himself.

“It makes for a 20-hour journey at sea most times, 10 hours of which is travel time to and from the fishing grounds,” he said.

Using rod and reel, he said, they sometimes land upwards of 2,000 fish in one day. He said the fish they keep are never off ice for more than a few minutes.

“They are cut and bled out immediately before being brined,” he said. “Many boats don’t ice their catch for hours and the fish are beat up with nets. Additionally, some conventional fishing vessels are out to sea for much longer, while the Finlander will make port every day with their catch, which ensures the freshest possible fish.”

From fancy to fried

Along with the ever-popular lobster, there are many other locally sourced seafoods that chefs curate into delicious dishes. At The Atlantic Grill, some of their locally caught fare includes oysters, clams, haddock, scallops, swordfish, halibut and salmon, to name the most popular.

Each is handled very differently. Raw oysters, for example, are served with English cucumber and pink peppercorn mignonette, cocktail sauce, horseradish and 14

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12 fresh lemon, Blais said.

One key with oysters is to make sure they are shucked well.

“It’s also important that they are fresh,” he said. “We serve them on a bed of ice.”

Occasionally, Blais said, they will feature an exotic local fish, too, with one recent special a Wolffish.

“The response to it was great,” he said.

“I’m sure we will have other exotic fish in the near future.”

Miller at 7th Settlement said they typically catch cod, haddock, pollock and redfish.

He said they sometimes catch the occasional halibut.

“Pollock has become one of our favorite fish due in part to its abundance and versatility,” Miller said. “We have fried it, seared it, baked it, used it in chowder and stew, and it can even be grilled or cooked whole. Pollock has a very nice white flesh and delicate flavor but not so delicate to make it difficult for some forms of cookery.”

Mussels are another popular seafood

Shrimp Scampi Courtesy of Gabrielle Leone of Olive Branch Personal Chef Service 2 pounds shrimp, peeled, deveined all-purpose flour black pepper olive oil unsalted butter 4 cloves chopped garlic 4 tablespoons fresh, chopped Italian flat leaf parsley 3 juiced lemons Remove tails from shrimp and pat dry.

Rinse first if needed. Put about 1 cup of flour on a plate and mix in some black pepper. Dredge shrimp in flour, shaking off

entrée and appetizer at area restaurants.

While they can be sourced from many different places, Miller said some of the best in his opinion are Bangs Island and Prince Edward Island mussels.

“Most are now rope cultured as opposed to being wild harvested, which yields a cleaner and more consistent product,” he added.

Noting they make great appetizers, he said one simple preparation consists of a simple sauté with garlic, shallots, herbs, and lemon juice or white wine. “[Mussels] are a great addition to dishes like fruits de mer, a platter that is usually a mix of cooked and chilled seafood as well as raw items,” he said.

At the Atlantic Grill, they serve up PEI (Prince Edward Island) mussels, which Blais described as one of their top selling appetizers “It has roasted tomatoes, chopped chorizo, sautéed garlic, shallots, vegetable stock, whole butter and grilled toast points — it’s a definite favorite here,” he said.

For seafood that is not local, Blais cited their Alaskan King Crab Legs as one 16 excess flour, working in batches, not flouring too many shrimp ahead of time.

Pan-fry the shrimp over medium high, in about 2 to 3 tablespoons of butter, with a drizzle of olive oil. Cook until shrimp is lightly brown and a little crispy on both sides, but be careful not to overcook.

Remove from pan and place on serving dish. Repeat until all shrimp are cooked.

Add more butter and oil to pan as needed for each batch.

When all shrimp are cooked, add garlic to pan and cook for about 20 to 30 seconds, add lemon juice and about half of the parsley. Drizzle over shrimp.

Finish with more black pepper if needed, and garnish with rest of parsley. Taste for salt but usually it doesn’t need any.

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14 of their most popular items. Citing the Atlantic Grill as one of the few places to offer it, he said they split the legs in half to facilitate its consumption by customers.

They serve it either steamed or chilled and with drawn butter.

“It’s a simple preparation,” he said. “It’s a fantastic product that stands for itself.”

While exotic or non-local dishes may intrigue diners, there is something to be said for good old-fashioned fried seafood, which is one of the specialties at Petey’s Summertime Seafood.

Aiken said aside from using the freshest fish, another factor behind great fried

Bacon and Blue Cheese Mussels Courtesy of Chef Taylor Miller of 7th Settlement 2 pounds of mussels ¼ pound North Country Smokehouse Bacon ¼ pound Great Hill Blue Cheese 1 pint heavy cream 3 cloves minced garlic 2 medium shallots diced ½ bulb roughly chopped fennel ¼ cup Pernod Sea salt and pepper to taste Fresh chopped tarragon to finish Submerge mussels in cold running water for about 10 minutes. This will allow them to purge some sand. Keep in mind that mussels submerged in fresh water for too long will die. While they are in the water, you will need to use a brush to scrub the shells clean and remove the “beards” by hand or with kitchen tweezers. Drain the mussels and give a final rinse, discarding any mussels with broken shells or mussels that have remained open. Next prepare all required ingredients needed and have on hand.

Start by heating a 4-quart sauce pot or very

seafood is the temperature of the oil, something with which many home cooks struggle when preparing homemade fish and chips, for instance. Aiken said that they have “state-of-the-art” fryolators that automatically recalibrate their temperatures to 350 degrees, which yields a consistently crispy product.

“Oh, and whatever you do, clean that oil,” he added. “We filter our grease after lunch and then again at the end of the night.

A lot of places don’t even do it once a day.”

The recipe for the batter itself is also crucial for a great-tasting seafood. While wet, beer-based batter remains the 18 large sauté pan over medium heat and start cooking the bacon. Cook for several minutes to render some fat out and then add in your garlic, shallots and fennel. Allow to cook while stirring for about a minute and then add in the mussels.

At this point, you need to turn the heat up to medium-high and keep the mussels moving around the pan by stirring frequently.

As you see some of the mussels start to open, add in the Pernod and again stir well.

Reduce the liquid in the pan by half and then add the heavy cream and season liberally with sea salt and pepper. If you don’t have access to Pernod, I have also used beer to deglaze and had wonderful results.

Try the 1623 Almighty Brown Ale by 7th Settlement!

Now cover your cooking vessel and continue to cook about 2 minutes once the liquid is simmering. At this point, all the mussels should be open and fully cooked.

Discard any mussels that have remained closed. Finish the dish by crumbling in the Great Hill Blue cheese and tossing with the mussels. Check for seasoning and serve immediately with all the broth in a suitable serving vessel. I like to have some nice crusty baguette to soak up some of the broth.

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16 standard for larger catches, most bitesized seafood — clams, oysters, shrimp, and scallops — work best with a drier, crunchier coating. At Petey’s, they use a blend of three different (and very secret) dry batters.

“Blending them gives a really good flavor and a really good texture, too,” he said.

Tips for the home cook

One of the biggest reasons people go out for seafood is most likely an intimidation factor, which Chef Leone said is not necessary provided home cooks follow several basic tips.

“Do not overcook the seafood,” she said.

“I think that is the big reason why people are afraid to cook it. Getting the temperature right on it is challenging.”

Overcooked seafood, however, is very tough, which is a result Leone said the home cook can avoid through the use of a thermometer.

“I would recommend fish and shellfish be cooked to 145 degrees for safe eating,” she said. “Home cooks should be careful not to go over that temperature or they risk drying it out.”

According to Blais, delicate fish tends to taste better baked or roasted, while grilling works great with steak-type fish and whole fish.

“If the skin is thin, cook with its skin

on,” he added.

Noting there is nothing wrong with taking a peek at fish while it is cooking, Leone said fish like haddock and cod should appear solid white. In terms of preparation, she said simple is best.

“Salt, pepper, butter or olive oil — pan sauté it and add lemon after that,” she said. “Let the natural fresh flavor shine through.”

END-OF-SUMMER HURRAHS Rachael and Eric Struski on vaction with their friends from Staten Island.

Photo by Ethan Hogan.

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SEACOAST SCENE | AUGUST 31 - SEPTEMBER 6, 2017 | PAGE 19

The Scene’s

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1A Portsmouth

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

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Great Island Common

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101 111

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North Hampton State Beach

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lation has grown, but not nearly at the pace it should. It is only growing about 2 percent each year, but recent data shows they may be declining.

PEOPLE AND PLACES

HEATHER PETTIS

ASSOCIATE SCIENTIST AT NEW ENGLAND AQUARIUM Where do you work?

I work for the Anderson Cabot Center for Ocean Life at the New England Aquarium in Boston. It is a relatively new center that was launched a little over a year ago. It gives us an opportunity to really focus on our research and conservation efforts.

What is the focus?

My focus, since 1999, has been on the right whale project.

It is a study of a small, highly endangered population of large whales through field work, identifying the population by Courtesy photo. sight and tracking them through genetics from birth through death. We track who is hanging out with who. There is a lot of collaboration with other institutions.

Our focus is to prevent the population from becoming extinct due to human activities in the oceans. My personal research focus is to evaluate individual and population-wide

health and how it changes over time.

You said endangered. How endangered?

There are fewer than 500 animals left in that population. They are a migratory species and their range is from Maritime Canada to mid-coast of Florida.

They migrate up and down that corridor.

How did this happen?

They were hunted to near extinction in the 1800s. They are very coastal and migrate close to shore. They are really fat animals, and when they die they float, which made them easier to hunt than other large whale species. We believe they were hunted until there were maybe a couple dozen animals left. They were commercially extinct in the late 1800s. In the early 1950s, a small population was found in Cape Cod waters. Since that time the popu-

What is happening?

We are right in the middle of an unprecedented set of mortalities. Since June 6, 12 animals have been killed, and one was killed in April. Their two biggest threats are entanglements in fixed fishing gear and vessel strikes. Five deaths have been due to blunt force trauma and one is due to entanglement.

The results from the other are still pending.

How big are right whales?

The average length is about 50 feet and they can weigh around 140,000 pounds.

They are one of the larger whales. A right whale can weigh as much as 11 elephants, to put it into perspective.

Can people see them locally?

Yes. What is interesting is that they do swim right off the New Hampshire coast.

Whale watchers out of Rye can see them on occasion. Earlier this summer, one was swimming around the Isles of Shoals. They are out there.

I imagine this work really necessitates that you remain emotionally invested?

You get to know the whales, follow their movement, track their behavior and see them

calving. You can see which males are fathering. You can identify these whales and get to know them and their habits. When we find a dead animal at sea, it is heartbreaking, especially because they are preventable. It is like losing an old friend. You spend your life watching them. It is a tough break when you lose one from a personal perspective, but also what it means for a population so small.

All those potential calves are erased from the population.

Did you always want to work on the ocean?

When I was younger, I wanted to be the first female president of the United States, but I fell in love with the marine route and have loved it ever since.

What do you do for fun?

I have two daughters, 13 and 10, and my husband is an old-school Portsmouth person. We love biking downtown. I run. I love the running group SIX03. We ski. We hike.

Portsmouth and the Seacoast allow us to do so many fun activities.

Ten years from now, where do you see yourself?

I can’t imagine ever leaving the project. So much work needs to be done from a strictly science perspective. I’m sure I’ll still be involved.

— Rob Levey

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PEOPLE AND PLACES

The term “get fit” to me means a lot more than just running. It means a lifestyle and it encapsulates how I approach each and every day. Aside from running about four or five days each week (typically about 10 to 15 miles per run), I generally work out with weights three to five days a week and play basketball with my youngest teenage son.

My approach to fitness is that it needs to be embedded into my everyday routine. I generally allot anywhere from 45 minutes to three hours each day for fitness-related activities. It might be at 8 p.m. after a hard day at work, but I generally find a way to squeeze in at least 45 minutes on any given day.

The key is to make the time and remain steadfast about it. I also interject an element of randomness into my routines. I may go out for what I planned as a five-mile run only to double that if I realize that my selfimposed time limit can be adjusted. I do not plan for it when I set out. I make that decision during my run.

For weights, I might go into the gym with the intention of working my chest. Upon completing that, I might decide on the fly that I am going to work my biceps out and maybe throw in my calves. I may have just done biceps two days earlier, but that element of randomness confuses my muscles and allows for growth.

If I myself do not know what is about to happen on any given day except the fact that I will exercise, my body and mind must remain vigilant and prepared for anything I might throw their way. It could even be a five-mile run between business meetings in which I risk being late. It is almost like a fitness game.

For basketball, I do more than shoot hoops. My son Duncan is training very hard for a college scholarship, so I do some training drills with him. It honestly has nearly wiped me out, but it is very worthwhile. I am building short muscle fibers and improving my dexterity and handeye coordination. I even play some pickup games with him and his friends. It is fun to be able to keep up with kids nearly 30 years younger than me (even though they all outjump me!).

I guess my point is that fitness is a mindset more than anything else. Anyone can achieve his fitness goals. I believe it. While I am not certified as a professional trainer, I know enough about fitness to recognize

the professionalism of certified trainers and their capacity to motivate and effect positive changes within people.

Motivation — this is not just a word, but the primary reason behind how we achieve success in nearly every human endeavor. Without it, we have very little hope of being our best selves. Of course, I understand why some people feel like they have no chance to really “get fit.” They turn on the TV and there are incredibly attractive people doing pushups, bicep curls, yoga — you name it, and these folks seem to have mastered it.

The reality, though, is that most of us do not look like that. We sweat, our clothes do not fit exactly right, we beat ourselves up when we stare in the mirror. It is OK. Most of us do struggle with some form of negative self-esteem. The key is to acknowledge it and let that fuel you. Let your doubt serve as a catalyst. Compare yourself only with yourself.

Ultimately, getting fit is all about you.

— Rob Levey 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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SEACOAST SCENE | AUGUST 31 - SEPTEMBER 6, 2017 | PAGE115816 23

CAR TALK

Alarming noises while driving in snow likely have a simple explanation Dear Car Talk: I have an ‘07 Chevy Tahoe. I had an ‘02 prior to this, and it was indestructible. The ‘07 has an issue no one can figure out. When I drive it in the snow, it bucks

By Ray Magliozzi and bangs and sounds like a piston is going to come up through the hood! This does not happen in rain or nice weather. What the heck? — Courtney I think what you’re experiencing is the traction control working. The traction-control system is tied into the truck’s antilock braking system (ABS). When the computer senses that a wheel is slipping (like wheels often do in snow and ice), the computer uses the ABS to apply the brake on that one slipping wheel, many times per second. The idea is to keep the wheel from spinning, at which point it loses its grip on the road and allows the vehicle to skid.

Anyway, ABS can be pretty noisy. It can sound a lot like bucking, chattering and banging, and maybe even like a piston is going to come through the hood (that’s probably the ABS pump you hear). You’ll also feel the chattering in the brake pedal and steering wheel.

Now, if this is a constant noise, and the traction control is continuously operating while you drive, there may be something wrong with it. You could have one or more bad sensors. But normally that will turn on the ABS warning light. So I’m guessing it’s operating normally, and kicking in only when one of your wheels starts to spin.

Here’s how you test it: Pull out your owner’s manual. That’s that thing gathering dust in the back of your glove compartment, behind the gas receipts and the empty packs of Dentyne. Look up “Traction Control” in the index, and find out where the “Traction Control Off” button is on your Tahoe. Then, next time you experience this effect, turn off the traction control.

If the noises stop during acceleration and you slide toward the guard rail, you’ll know it was the traction control working. Note that even when you turn off the traction control, the ABS still will operate if a wheel skids when you’re stopping.

If you believe the noises really are continuous while you’re driving in snow, rather than intermittent, then next time it snows or sleets, stop by the Chevy dealer and ask a service guy to take a ride with you. My guess is that he’ll tell you that what you’re hearing is the traction-control system doing its job.

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Dear Car Talk: My wife has a 2007 Solara. This is her second one. I have had the same problem with both of them. Frequently, one — sometimes the left, other times the right and occasionally both — of the low beams will go out. If I just move the headlight switch from Auto to either Off or On and then back to Auto, the problem is fixed for a while. The dealer can find nothing wrong. I’ve replaced the bulbs, and so did the dealer. But nothing has fixed the problem. Do you have any ideas? — Ken There are two possibilities, Ken. If your Solara has HID (high-intensity discharge, sometimes called Xenon) headlights, it could very well be bad bulbs. Priuses, Camrys and Solaras had lots of problems with their HID bulbs failing prematurely. Unlike halogen bulbs, HID bulbs can fail intermittently. So your bulbs may just be failing sooner than they’re supposed to. If you do have halogen bulbs, then I’d guess that you have a bad multifunction switch, since fiddling with the switch seems to fix it.

If both of your headlights were always failing simultaneously, I might suspect the daylight sensor, but since that sensor merely turns the switch on and off, it would affect both headlights, not just the right or left.

If you have halogen bulbs, I doubt it’s

the bulbs themselves. Standard bulbs pretty much either work, or they don’t. So if you can get a bulb that’s dead to come back to life and then stay on by monkeying with the switch, the bulb is unlikely to be the problem.

The multifunction switch could fail intermittently, like you describe. If it happens to be working fine the day you take it to the dealership, they would find nothing wrong.

Of course, the best thing to do would be to get your car to the shop when the lights are misbehaving. Then a mechanic can check and see if there’s current reaching the bulb sockets. If there’s no current getting to the bulbs, then you’d strongly suspect the switch.

But as we know, headlights usually fail when? At night! When the dealership is closed. So you may have to take your best guess.

Ask the parts department how often they have to replace multifunction switches on Toyotas. If their answer is anything other than “never,” ask them to try one for you. And if it doesn’t fix the problem, maybe they’ll be nice enough to take the part back and charge you just for labor. Then you can buy one of those 250-watt halogen work lights at Home Depot, plug it into the cigarette lighter and prop it up on your dashboard.

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SEACOAST SCENE | AUGUST 31 - SEPTEMBER 6, 2017 | PAGE 25

Q&A’S

We talked to people on the beach and asked them some tough questions...

What is the best thing to accidentally find in your refrigerator?

If you could make your own type of pizza, what would be on it and what would it be called?

“Oh boy, chocolate. Or a Blue Moon beer, the last one. You think they’re all gone but there one is in the back!”

“It’s gotta be something Italian.

Shrimp fra diavolo, that’s it! I’d call it the hot shrimp pie.”

ELIZABETH FURBUSH OF HOLLIS, N.H.

NANCY RIEL OF HOLLIS, N.H.

Would you rather have a private jet or a private yacht?

What animal would you want to be in your next life?

“I guess I’d do a private jet because I could travel farther. I’d go to Fiji on my first flight.”

“I would want to be a lion because everyone respects the lion and they are cool. They let the women go out and kill the food and they just relax.”

SCOTT FURBUSH OF HOLLIS, N.H.

SEACOAST SCENE | AUGUST 31 - SEPTEMBER 6, 2017 | PAGE 26

JOHN RIEL OF HOLLIS, N.H.

Q&A’S

The Seacoast Oldies Station

continued...

What dish do you wish you could cook perfectly?

“Lamb Calaboury, because it’s a very unusual dish and everyone loves it.”

JOAN BRIGGS

Music from the

60's, 70's, 80's and More.

We play more music than any other Seacoast station.

Would you want the ability of flight if it meant you could never swim again?

“Absolutely, there’s air and sky everywhere. And, I mean, there [are] no sky sharks.”

CONNER RIEL OF HOLLIS, N.H.

To find out more about how Cool 94.1 can promote your business. Contact Nancy at (978-257-0851) or email her at nancymattola@hotmail.com

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SEACOAST SCENE | AUGUST 31 - SEPTEMBER 6, 2017 | PAGE 27

Native Fried Seafood, Chowder, Gourmet Sandwiches & Lobster Rolls.

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15 Broadway • Salisbury, Massachusetts • joesplayland.com • Visit us on

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the Whole Family!

Serving Fresh Seafood, Chicken & places Onion Rings…

Lee’s Seafood to dive into for at Serving FreshFamily!

Seafood,Serving Chicken & Onion AllSeafood, Made to Order!

• Call Aheaddelicious Available seafood sbury Beach locations!

Fresh Chicken &Rings…

Onion Rings… und Fun for the Whole MadeAhead to Order! •Available Call Ahead Available t our two Salisbury Beach locations!

All Made to Order! • AllCall 978-462-1359 5-8311 978-462-1359 978-465-8311 107 9A Ocean Blvd.

978-462-1359 adway • Salisbury, Massachusetts • joesplayland.com • Visit us on 15 Broadway • Salisbury, Massachusetts

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Serving Fresh Seafood, Chicken & Onion Rings…

All Made to Order! • Call Ahead Available 978-462-1359

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Visit us at our two Salisbury Beach locations!

978-465-8311

15 Broadway • Salisbury, Massachusetts • joesplayland.com • Visit us on

From Our Boat

CALL OR VISIT US: 603-294-0111 115 Mirona Road | Portsmouth, NH TheShanty.com

To Your Plate!

ALL YOU CAN EAT FISH & CHIPS

Seafood Festival Booth’s 41 & 43

every friday - $11.99

Live Lobster - Hard & Soft Shell Baked | Fried | Broiled | Grilled Blackened Seafood | Steaks Chicken & More Hard & Soft Ice Cream!

The Best Seafood on the Seacoast!

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YES, WE ARE KID FRIENDLY. YES, ATTIRE IS CASUAL. YES, YOU WILL HAVE FUN.

1323 Ocean Blvd. Rte 1A, Rye, NH • 603.433.1937 • Peteys.com

ON THE WATER • OPEN YEAR ROUND • OCEAN VIEW MAY-SEPT WEATHER PERMITTING

1

1 S

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Hampton Beach, NH isbury, Massachusetts • joesplayland.com • Visit us on 603.929.9005 joesplayland.com • Visit us on etts • joesplayland.com • Visit us on

131 Rabbit Rd., Salisbury

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Year Round Fun for the Whole Family!

Lenas Seafood

HOME OF THE $6.99 LOBSTER ROLL!

Summer on the beach calls for

fresh seafood

CELEBRATING 55 YEARS OF MAKING THE BEST SEAFOOD ON THE SEACOAST!

Weekly Specials Each Friday Fish & Chips

WORLD FAMOUS Seafood Chowder

12 Ocean Blvd. | Seabrook Beach, NH Call for take out: 603-760-2182 Order to go add .50 per item

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COME HUNGRY We have seafood specials daily!

Seafood Festival Booth’s 71,75,77

1677 OCEAN BOULEVARD (RT. 1A) • RYE, NH • TAKE OUT OR DINE IN • (603) 436-2280

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lunch • dinner award winning sunday brunch

1 1A

The Shanty Mirona Rd., Portsmouth

95

The Beach Hut 1191 Ocean Blvd., Rye

Petey’s Seafood

Cafe Nostimos 72 Mirona Rd., Portsmouth

and Lamie’s Inn

1323 Ocean Blvd., Rye

Ray’s Seafood

490 lafayette road • hampton, nh

1677 Ocean Blvd., Rye

Rye Harbor Lobster Pound

Little Jacks The Old Salt

490 Lafayette Rd., Hampton

d 12 Ocean Grill 12 Ocean Blvd., Seabrook

Fried Seafood

Be sure to come down to the Seafood Festival and say “hello”.

We will be serving our delicious clam chowder and lobster seafood stew

1870 Ocean Blvd. Rye

1

New England

1215 Ocean Blvd., Hampton

Stacy Janes

9 Ocean Blvd., Hampton

1A Lee’s Seafood

603-926-8322 603-926-0330 www.oldsaltnh.com www.lamiesinn.com

15 Broadway, Salisbury

7 Days a Week - 11am to 8pm 131 Rabbit Rd., Salisbury, MA www.lenasseafood.com 978-465-8572

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TRY OUR FRESH SEAFOOD!

COME ONE COME ALL & DINE DELICIOUSLY GREEK FOOD WHILE ENJOYING THE OUTDOORS

Dive in to our delicious Seafood plates

DANCING • MUSIC • & FOOD

Cafe Nostimo, Deliciously Greek!

539 Ocean blvd., hampton beach new hampshire | (603) 926-8053 Please call for fall hours

72 Mirona Road • Portsmouth, NH 603.436.3100 • CafeNostimo.com 116540

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Beach

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SEACOAST SCENE | AUGUST 31 - SEPTEMBER 6, 2017 | PAGE 30

R E N N WI TÂ S E B !

R E G R U B THE BEER THE PEOPLE THE BARLEY HOUSE

THE BARLEY HOUSE SEACOAST 43 Lafayette Road, North Hampton, NH 03862 www.thebarleyhouse.com

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Beach

Tasty Thai Authentic Thai Cuisine

207-439-9988 182 State Rd, Kittery, ME Monday - Saturday: 10:30am to 9:00pm Sunday: 4:00pm-9:00pm

$10 OFF $55

Hampton River Marina offers quick five minute access to the ocean and to great fishing. No need for a car - walk from the marina to the ocean beaches and State Parks. Enjoy access to area restaurants, miniature golf and The Casino, all within walking distance from your boat.

144 Boat Slips • Rack Storage • Valet Service • 25 Ton Travelift • 8 Ton Fork Lift Dockside Water & Electric • Cable TV & Wireless Internet Available • Showers and Laundry Ice and Soda Machines • Eligibility to Join Nearby Waters Edge Yacht Club

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55 Harbor Road, Hampton, NH • info@hamptonrivermarina.com • (603) 929-1422

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603-926-6633 C H I N E S E R E S TA U R A N T

DAILY LUNCH & DINNER SPECIALS we provide authentic szechuan cuisine OPEN YEAR ROUND

OPEN DAILY! Sun-Thur 11:30am-10pm Fri-Sat 11:30am-11pm

926-6633 | 7 Ocean Blvd. Hampton Beach

Located at Seabrook/Hampton Bridge on RT 1A www.oceanwok.com

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Voted Best Local Sports Bar! Daily Events Mondays- Free pool, open-close Tuesdays- Free Stand Up Comedy 8pm Wednesdays- Bag Toss (win cash) 8pm Thursdays- Trivia (win up to $100) 9pm Fridays- freebies! Free munchies (4pm-5:30pm)

Keno | Pool | Darts | Scratch Tickets | Jackpot Poker | Pull Tabs | Mass Lottery Located at the intersection of I-95 and Route 110 (Next to “VisionMax”) Salisbury, MA | (978) 462-8994

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SEACOAST SCENE | AUGUST 31 - SEPTEMBER 6, 2017 | PAGE 33

FOOD

Everything Greek

Authentic food and drinks at Greek Heritage Festival

We are New Hampshire’s only full time whale watch! Our vessel is clean, safe, and specifically designed for whale watching.

Rye Harbor

1860 Ocean Blvd (rt. 1a) Rye, NH 03780 (603) 964-5545 | (800) 964-5545 granitestatewhalewatch.com

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DAVE’S GARAGE AUTO SALES & SERVICE

Mon Tue Wed Thu Fri Sat

HOURS

7:30 - 5 7:30 - 5 7:30 - 5 7:30 - 5 7:30 - 5 8:00-12

Closed Sundays

24 HOUR TOWING & ROAD SERVICE MAJOR & MINOR REPAIRS

*FOREIGN & DOMESTIC*

Experience the tastes, sights and sounds of Greece at the Dover Greek Heritage Festival happening Friday, Sept. 1, and Saturday, Sept. 2.

The festival, organized by members and volunteers of the Annunciation Greek Orthodox Church of Dover, has been a staple of the community for more than 20 years and is returning to the nearby Hellenic Center. “[The festival] for a while was mostly set up like a dinner, where you had to get everything together,” said co-chairwoman Casey Gemas. “Over time, however, the menu has expanded a lot to what it is today. We’ve separated everything so you can sample a lot of different things without having to get a full dinner.”

A la carte options are prepared by church members, volunteers and sometimes even their extended family members, according to Gemas. They include Greek loukanikos, or pork sausages, as well as homemade Greek meatballs, pork souvlaki, lamb shanks, a lemon chicken dinner, vegetarian stuffed peppers, a Greek baked pasta dish called pastitsio, spanakopita (spinach pie) and gyros.

“Just last year, we introduced Greek fries,” Gemas said. “They are homemade french fries with different kinds of Greek seasonings on them.”

For pastries, there’s the classic Greek baklava, as well as halva tou fourno honey cake, koulourakia and finikia.

“Koulourakia is basically a type of shortbread cookie with sesame seeds, like a butter cookie, and it’s great with coffee,” Gemas said. “Finikia is also a cookie that’s usually made with walnut grounds on top of it. … We’re also going to have pastafrola, which is like a tart made with a jelly or fruit preserve. That will be available in assorted boxes.”

Gemas said nearly all of the food is made fresh the week of the festival. But if you’re looking to get something specific, she recommends getting there as early as you can before anything runs out.

“Food is cooked all day and the food line really runs all day as well, but the sooner you come the better, just to ensure that you get what you want,” she said.

Dover Greek Heritage Festival

603-926-6354 321 OCEAN BOULEVARD HAMPTON BEACH, NH 111876

When: Friday, Sept. 1, 4 to 10 p.m., and Saturday, Sept. 2, 11 a.m. to 10 p.m.

Where: Hellenic Center, 219 Longhill Road, Dover Cost: Free admission and parking; food and drinks are priced per item Visit: dovergreekfestival.com

SEACOAST SCENE | AUGUST 31 - SEPTEMBER 6, 2017 | PAGE 34

Dover Greek Heritage Festival. Photo by Elene Boudreau.

Two cooking demonstrations are scheduled for Saturday, at 1 and 3 p.m., in which church members will show how tzatziki sauce and saganaki are made. Printed takehome recipes for each will be available.

“Saganaki is a type of fried Greek cheese,” Gemas said. “Tzatziki sauce is like a cucumber yogurt-based sauce that you can either put in a gyro or have as a dipping sauce with something like carrots.”

A full-range bar of refreshments will be available, including red and white wine, domestic and Greek imported beer and a licorice-tasting Greek liquor called ouzo,

as well as bottled water and sodas.

Local vendors will be on hand, Gemas said, like Greenleaf Farms of Dover, Usborne Books & More and Lakonia Greek Products, among others. There will be live music from Salonica Boys on Friday and Kefi Sounds on Saturday.

“It’s turned into a big community event that we do just before the school year starts again,” Gemas said. “It’s a busy weekend in general with Labor Day, but we still get a great draw of about 3,000 people, and that’s really nice.”

— Matt Ingersoll

THE GIFT OF THEATER In celebration of its 30th season, the Seacoast Repertory Theatre has announced a new ongoing initiative that will grant theater tickets to people and families in the community who would otherwise not have the means to be exposed to professional theater.

It will provide 640 tickets in the form of 80 season subscriptions to community partners serving atrisk and underserved populations, including Chase Home for Children, Cross Roads House, Amy’s Treat, Haven and others. Additionally, the theater will offer $10,000 or more per year in financial aid to students for classes, camps and production fees. For more information, visit seacoastrep.org.

Join our family and spend more time with yours.

If it sometimes feels like you’re working eight days a week, it’s definitely time to talk to Foss Performance Materials about our 3 and 4-day work weeks.

Foss is the world leader in quality, non-woven fabrics, offers stability, competitive pay, day or night shifts and excellent benefits. Recent rapid growth has created an immediate need for career-minded and motivated individuals who are ready to work and improve their quality of life.

Foss offers an excellent benefit package including: medical, dental, vision, life, plus a 401k with company match.

General Production Positions

On the job training available. Starting at $12/hour plus night shift premium.

• Line Assistants • Fork Truck Drivers

Experienced Positions

Send your resume and salary requirements to lchevalier@fosspm.com • Industrial Electricians • Maintenance Mechanics • Production Supervisors

Contact us directly or stop by to complete an application, we look forward to hearing from you!

11 Merrill Industrial Drive Hampton, NH 03842 603-929-6030 www.fosspm.com 116618

SEACOAST SCENE | AUGUST 31 - SEPTEMBER 6, 2017 | PAGE 35

FOOD

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

Tasty food from fresh ingredients

(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.

Sun gold tomatoes It’s the most wonderful time of the year!

No, it’s not Christmas. I’m not even referring to “Back to School.” It’s peak sun gold tomato time, and we are in heaven! When we first planted this small, sweet variety of tomato, we only grew one plant. My oldest daughter, 2 at the time, barely let us eat any. We never actually brought any tomatoes inside the house because she would eat them right off the vine. Since then, we’ve learned a few things! We now grow several sun gold tomato plants so that we can actually bring some in the house to enjoy!

Sun gold tomatoes are small, round and orange. They are wonderfully sweet and each plant can be quite prolific. Watch for meandering branches that you may need to prop up to keep out of your soil. They enjoy heat, and after a rain the ripe ones may split and lose some of their flavor and crispness Simple Sun Gold Tomato Sauce 2 cups sun gold tomatoes, give or take ½ cup 2 tablespoons extra virgin olive oil 2 teaspoons minced garlic 4 servings pasta of your choice, prepared Zest of ½ lemon Parmesan cheese, to top

Local grain. American made.

Smokey Quartz is a Veteran Owned Distillery Visit us and tour our distillery in person & enjoy a complimentary sample of our Vodka, Whiskeys and Rum.

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

SEACOAST SCENE | AUGUST 31 - SEPTEMBER 6, 2017 | PAGE 36

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if not picked immediately.

In New Hampshire it’s best to buy plant starts for every variety of tomato. Tomatoes are much too sensitive to the cold and, unless you have the means to start them from seed (a greenhouse or something), I strongly suggest buying tiny tomato plants from a local farmer. My favorite thing about linking up with a local contact is that, when I see them weekly at our farmers market, I can ask questions or even show pictures of anything that is cause for concern. So much of what I’ve learned has come from asking questions of local farmers each week.

While most of our sun gold tomato consumption is done raw, I have managed to harvest enough for a quick sauce. This recipe is simple and easy — a perfect pasta recipe for warm weather.

— Allison Willson Dudas

Add oil to pan or skillet at medium high heat. Toss in garlic and tomatoes, covering slightly and stirring a few times over the course of 10 minutes. Tomatoes will burst and release their juices. Add zest of lemon and mix for another minute. This is your sauce! Add it to prepared pasta and top with Parmesan.

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SEACOAST SCENE | AUGUST 31 - SEPTEMBER 6, 2017 | PAGE 37

FREE BOSTON CIRCUS GUILD

Hampton Beach

FIRE SHOW

DJ Nick Diamond playing on stage 6 to 8 p.m.

Saturday Sept. 16th at 8:15 pm On the Beach Near the Stage

Gather at the beach near the playground and let the Boston Circus Guild's fire performers delight & amaze you with a ful y choreographed, high-energy, live display of fire arts. . featuring flame-wielding, fire-eating performers who spin, juggle and dance with blazing props.

These daredevils combine jaw-dropping stunts, graceful movement & just enough comedy to create an unforgettable experience for audiences of all ages!

Reaching for reds Start the fall with pinot noir I love summer, but it always goes by too quickly. Spring and summer mean white and fruit wines are being pulled out of the wine rack and put into the fridge to chill.

But as summer comes to an end and fall is up on deck, I start reaching for reds. I like to transition to lighter reds first and save the heavier-hitters for the really cold and snowy months.

Pinot noir is one of my favorite reds for any time of the year, but especially when the seasons are changing because it is typically complex without feeling heavy. While my appreciation for pinot noir is fairly new, it is now one of my go-to red wines. Here are a few pinot noir selections to help you let go of summer and ease into fall.

Splurge: Robert Sinskey Pinot Noir Carneros ($35-$40) This wine has become one of my favorites. While it appears very light-bodied, it has great depth. There are fruit notes of cranberry, raspberry and cherry, paired with some acidity and noticeable tannins. It is great sipped on its own, but could also pair with dishes that have fattier meats like duck or pork.

Mid-range: Josh Cellars Pinot Noir ($16-$20) This pinot noir has aromas of raspberries and cherries, with flavors of cocoa, vanilla bean and dark cherries. Like the Sinskey wine, it may seem lighter-bodied but packs some intensity and some tannins on the finish. Pair this wine with roasted turkey or duck, or even brie cheese.

For dessert, try it with chocolate-covered strawberries.

Bargain: Cono Sur Reserva Especial Pinot Noir ($10-15) I have been a fan of the Cono Sur wines since discovering them several years ago. Don’t let the price point make you think this wine isn’t good. Chile has been making very good wines for a while now. This wine is rich and voluptuous, with notes of plums, cherries and raspberries. There are also hints of coffee and chocolate. This wine is nicely balanced with a present but smooth finish. Cono Sur actually recommends serving this wine slightly chilled and with meats, cold cuts and homemade pasta. Dishes with mushrooms are also recommended along with sushi.

All of these wines are available in New Hampshire Liquor and Wine Outlet stores.

Averill House Vineyard

For FREE Travel Guide or to view our Beach Cam visit www.hamptonbeach.org

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SEACOAST SCENE | AUGUST 31 - SEPTEMBER 6, 2017 | PAGE 38

DRINK

I love finding out about new wineries in our state and recently heard about Averill House Vineyard in Brookline. They just got up and running this summer, as I see that they recently got their liquor license, and I

Photo by Stefanie Phillips.

look forward to learning more about them and the wines they produce.

They are growing a mix of hardier grapes that do well here in New England, including Frontenac blanc, Brianna, Frontenac, Canadice Red, Himrod, Niagara, Catawba, Marquette, Sabrevois and Petite Pearl.

Some of these grapes are new to me, so I look forward to learning more about them.

Right now Averill House is open with limited hours, so check their website, averillhousevineyard.com, or their Facebook page for more information. In addition to the new crush pad they recently installed, they are able to host events and also have an adopt-a-vine program. I look forward to visiting and sharing further updates.

What I am drinking

I have been all about local products lately and recently picked up a bottle of 2015 Dragonfly Red from Appolo Vineyards.

This wine recently won a bronze medal in the 2017 Big E wine competition.

The two words I would use to describe it are “fruity” and “smooth.” I don’t mind some tannins on the finish, but if you are someone who likes red wine but doesn’t always like that cottony feeling in your mouth, this is a great wine for you. It has blueberry and blackberry notes with very subtle hints of oak. Appolo describes it as “soft, smoky and round” and I would too. It is very pleasant to drink.

The Dragonfly Red is a blend of 55 percent Marquette, 36 percent Marechal Foch and eight percent Frontenac, grown at two vineyards in Londonderry and two vineyards in Derry. If you can’t get to the winery to pick some up, you can also find Appolo wines at several New Hampshire Liquor and Wine Outlets or nearby grocery stores like the Market Baskets in Hooksett and Manchester.

— Stefanie Phillips

Full Service Public Retail Seafood Market

The Freshest Lobsters, Crabs & Fish Direct from our fishermen to the public!

Lobsters • Clams • Fillets Whole Fish • Live Crabs • Shrimp We will steam your lobster & crabs - By request.

Open Year Round 603.474.9850 ext. 6

Wednesday-Sunday 10am-6pm Located across the Hampton Bridge going into Seabrook/right side of the street 115929

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Family owned and operated, providing the same friendly atmosphere since we opened, 56 years ago, in 1960.

The Dinnerhorn

Love it here.

The home of familiar favorites

The Brätskellar Pub

603-436-0717 | 980 Lafayette Rd • Route 1, Portsmouth NH www.DinnerHorn.com • www.bratskeller.com

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SEACOAST SCENE | AUGUST 31 - SEPTEMBER 6, 2017 | PAGE 39

POP CULTURE

Getting real

Storytellers share their personal stories on stage

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oa s

m .co o f tBeachIn

The best online resource for: Seacoast Hotels Real Estate Hampton Beach Events & More!

For more info, contact: Larry Marsolais

603.935.5096 or larry@seacoastscene.net

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LowellSummerMusic.Org Thursday, August 31

Friday, September 1

Everyone has a story — that’s the driving theme of True Tales Live, a television program aired monthly on Portsmouth Public Media TV that gives people a chance to share stories about their personal experiences.

On Sundays, Sept. 3 and Oct. 1, the program will host its twice-yearly live show, True Tales Live Onstage, at West End Studio Theatre in Portsmouth, featuring six storytellers who will tell 10-minute stories revolving around this year’s theme, “Challenges and Discoveries.”

“These are people’s personal stories, real things that took place in their lives and made a difference to them,” stage coach and production assistant David Phreaner said. “The stories may involve a journey of some kind — a physical, emotional or psychological journey — or a time when [the storytellers] were growing into new aspects of themselves.”

True Tales Live started as a radio show on Portsmouth Community Radio in 2014 and transitioned into a television program on PPMTV in 2016. The 12 storytellers performing in the two onstage shows were selected out of more than 150 storytellers who have been featured on the program since its inception.

“It’s a selective process,” Phreaner said.

“These stories aren’t just an essay or a philosophical piece or a sermon or an op-ed. There has to be some kind of engagement. It has to connect with people.”

Stories at the Sept. 3 show will include “Meeting People,” a German woman’s experience meeting people for the first time in a new country, told by Annette Slattery; “A Minute to Spare,” a man’s experience fighting through a series of mishaps to get to a job interview, told by John Rocheleau; “Beast,” a woman’s experience with sexual abuse, told

by April Purinton; “The Doll Who Sat Beside Me,” a woman’s experience going to school in the 1950s as the only African-American student in her class, told by Sharon Jones; and “Good Fortune,” a woman’s experience with unexpected family connections, told by Judith Rubenstein.

The show’s producer, John Lovering, will also tell his own story, “The Lip,” about a humorous incident that occurred with his oldTrue Tales Live Onstage

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Where: West End Studio Theatre, 959 Islington St., Portsmouth When: Sundays, Sept. 3 and Oct. 1, at 2 p.m.

Cost: $20 general admission, $18 for students and seniors More info: actonenh.org/ summer-festival-true-tales-live

SEACOAST SCENE | AUGUST 31 - SEPTEMBER 6, 2017 | PAGE 40

Storyteller Amy Antonucci will perform at the True Tales Live Onstage show in October. Courtesy photo.

er teenage sister while he was growing up in the 1950s.

“She was madly in love with Elvis Presley … and she had a record album with Elvis’ picture that I was enthralled with,” he said.

“It had a price tag which covered his lower lip, and I ripped the tag off, but part of his lip came off with it. So I tried to color it in with crayon, and there was this big battle. … It’s a funny story.”

Storytellers are encouraged to approach their stories as a theatrical performance and

use animated gestures and facial expressions.

They may even bring simple props to accompany their stories. Lovering, for example, will show the audience the real Elvis album referenced in his story.

“There’s a visual aspect. Watching them tell the story is part of the story,” Lovering said. “They aren’t just standing there with their hands at their sides. They the story with their body as well as their voice.”

Although the True Tales Live television program is recorded in front of a live studio audience, Lovering said the show at the theater has a different vibe. “[With the TV show,] you’ve got the cameras, the microphones, five or six people in the control room, and it can be very distracting. People [in the audience] are more worried about making noise,” he said. “In the theater, you see people responding. They cry, they laugh, they cry from laughing so hard.

You hear people gasp and go, ‘Oh!’ That doesn’t happen in the TV studio.”

True Tales Live Onstage typically sells out, so buy tickets early, Phreaner and Lovering advise. Studio audiences are welcome at True Tales Live television recordings on the last Tuesday of the month from 6:30 to 8 p.m. at the PPMTV studio (280 Marcy St., Portsmouth). Those interested in being a featured storyteller are invited to the free storytelling workshops offered at the studio on the first Tuesday of the month from 7:30 to 9 p.m.

— Angie Sykeny

OUTDOOR PAINTING The New Hampshire Art Association’s annual Plein Air Showcase will be on view through Sept. 30 at the East and South galleries of the Robert Lincoln Levy Gallery (136 State St., Portsmouth).

The show features paintings done by NHAA members which depict outdoor scenes and were painted outdoors on location. “Plein air painters cope with all kinds of weather – hot sun, biting insects, storms blowing in, tides going out, as well as continual interaction from the inquisitive public,” featured artist Lennie Mullaney said in a press release. “We may interpret, edit, and respond with emotion and memory. But the painting is built around capturing a moment in time, a particular place, and the effect light has on objects (including figures).” Gallery hours are Tuesday and Thursday, 11 a.m. to 5 p.m.; Wednesday, 11 a.m. to 7 p.m.; Friday and Saturday, 11 a.m. to 8 p.m.; and Sunday, noon to 5 p.m. There will be an opening reception on Friday, Sept. 1, from 5 to 8 p.m., with winners announced at 6 p.m. Visit nhartassociation.org.

New England

Fried Seafood

Hole in one on first hole at Captain’s Corner, WINS dinner at Lena’s

Closed Tuesday Sept.12th.

Fall hours will be Wednesday 11-8 Thursday 11-8 Friday-Saturday 11-9 Sunday 11-8 Closed on Monday-Tuesday.

131 Rabbit rd., Salisbury, MA www.lenasseafood.com 978-465-8572

Open Labor Day | Closed Tue-Wed Open Fri-Sat 10am-10pm Open Sun 10am-9pm

75 Main st., Salisbury, MA www.captainscornerminigolf.com | 978-465-5700

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Mini Golf, Go Carts, Batting Cages Ice Cream & Fried Dough SEACOAST SCENE | AUGUST 31 - SEPTEMBER 6, 2017 | PAGE 41

POP CULTURE

NH Lottery Tickets Available

Come As A Stranger, Leave As A Friend!

Lunch & Dinner Daily 11am-10pm Ribs - Barbecue - Steaks - Fresh Seafood Burgers - Sandwiches - Daily Specials

Everyday

1/4 lb Burger & Fries Basket - $5

Everyday

$1.25

Chix Drum

Family Friendly! • Take-Out Available

Happy Hour!

Mon-Fri 3pm-5pm

$2.50 Domestic Beers

Specialty Drinks

Frog Punch • Fish Bowl • Sex With The Devil

Live Entertainment Nightly Just Steps From Hampton Beach

17 L. Street Hampton beach (603) 967-4777 | MilliesTavern.com SEACOAST SCENE | AUGUST 31 - SEPTEMBER 6, 2017 | PAGE 42

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Sit & Relax On Our Outdoor Patio!

How To Fall in Love With Anyone, by Mandy Len Catron (Simon & Schuster, 229 pages) A quarter century ago, a psychologist named Arthur Aron devised a list of 36 questions that was supposed to induce love between people who discussed them and then gazed into each other’s eyes for four minutes.

Virility didn’t exist out of bedrooms back then, and the questions didn’t go viral until 2015 when Mandy Len Catron published an essay in The New York Times detailing her experience with them. The essay had the ultimate clickbait title: “To Fall in Love with Anyone, Do This.”

At the time Catron wrote the essay, she was three months into a relationship with the man with whom she answered the questions. She smartly parlayed the article into a book that answers the question she’s most often asked now: Is she still with that man? Or, more to the point for the rest of us: Does Aron’s system work?

That’s a yes-or-no question, but some 200 pages stand between Catron’s essay and the answer, and to fill them Catron writes a series of connective essays that explore why everyone loves a love story, and why they fail us.

From “Cinderella” to Titanic to the howwe-met stories of couples we know, we look to love stories to help make sense of our own, Catron says. When they end badly, as in her parents’ divorce nine years ago, we are shattered because they deviate from the script.

“For so long I thought of romantic love as a virtue, a moral triumph, a reward for people who made good life choices,” Catron writes.

“But my parents’ divorce suggested that there were no guarantees in love, not even for the best and most devoted among us, or those of us with the perfect story.”

Catron, who grew up surrounded by the Appalachian Mountains of Virginia, writes that her parents’ love story was the best one she knew for most of her life. But before we get to that tale, she introduces us to Kevin, the longtime boyfriend with whom she signed “a declaration of marriage” so they could emigrate to Vancouver in 2010.

Kevin is not the man with whom she answered the 36 questions; that guy shows up much later.

But Catron was clearly in love with Kevin, and he with her, and even now she rhapsodizes about him. (“I wondered then, as I still sometimes do, what else I have loved as much as I loved his skin, the way it wrapped up his muscles and bones, the softness between his shoulder blades where I placed my lips each night, as we drifted into sleep.”)

They’d met in college, when it didn’t seem to matter much that she wanted marriage and kids, and he didn’t really, but this became more of a problem as their 20s merrily rolled by.

Then they get married on paper so they can

move to Vancouver, and Kevin starts going cross-country skiing without Catron when she has a knee injury, which seems to be an even bigger problem than the marriage-and-kids issue. When it’s time to sign a new lease, she decides she can’t stomach another year of cohabiting, and they agree to split amicably in two months. They still hang out, even after they’ve moved into new places. She writes movingly of how, when they sit in a restaurant, their relationship seems like a dead star that is still visible from Earth.

So far, so great, especially since there’s still hope at this point that the couple might come to their senses, see the great thing they have going and come back together.

But then Catron abandons Kevin and moves on to her parents, the greatest love story she knows, and we learn that this great love story is actually one that, in this day and age, could land somebody in jail.

It is the love story, as promised, of a football coach and a cheerleader, but Catron’s mother-to-be was in high school, her father-to-be the newly hired coach, when they fell in love.

Theirs was a story that was “very American, very Appalachian,” Catron writes; it is also very illegal these days, and Catron paints it in pastels, not the shades of grey and black the story demands. At least they didn’t marry until the cheerleader graduated from high school.

As she tries to make sense of her parents’ marriage and divorce, Catron does eventually concede that it wasn’t exactly a Hallmark romance, nor was that of her grandparents, who wed when her grandmother was 15 and the grandfather “more than twice that.”

In other words, this is not “Love, American Style” like the TV show of the 1970s, but “Love, Appalachian Style,” which can be significantly disconcerting, and which at times threatens to establish Catron as an unreliable narrator. Why, exactly, should we trust the observations of someone who cast aside the adorable Kevin, and who finds the marriage of a 15-year-old romantic?

We ultimately trust Catron because she’s smart, honest and oftentimes wise, and like the 36 questions, she confers intimacy by sharing her family’s love stories, at least the parts of them that she is able. There are always two breakups, she says: the public and the private. “Both are real, but one is sensible and the other is ugly. Too ugly to share in cafes. Too ugly, I sometimes think, to even write.”

How To Fall in Love With Anyone is as much about breaking up as it is about falling in love, maybe more so. It’s not the book the title promises, but one that’s more thoughtful and mature.

But it doesn’t end well for those of us on Team Kevin, and a last-minute segue into same-sex relationships seems a bit contrived, as if tacked on in the final round of editing. Nor will it tell you how to fall in love with anyone — just how Catron did. B — Jennifer Graham

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Star Island hosts annual Chamber Music Festival

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With relaxing autumn breezes around the corner, it’s the perfect time to “fall” into the TO OFFLOAD SEACOAST SCENE! tempo of classical music at Star Island’s Chamber Music Festival. From Sept. 8 to SceneScene Sept. 10, both old and young admirers of e n e Sc Scene cene Scen e Sce ne S e Scen the classical genre will be invited to stay ...AND OTHER FINE FREE PUBLICATIONS! at the historic Oceanic Hotel to enjoy the CONTACT DOUG LADD sounds of Mozart, Debussy and several oth603-625-1855 X135 Circulation Director er beloved composers.

603-625-1855 Ext 135 or email resume/cover letter to Guests will be treated to three different dladd@hippopress.com concerts over the course of the weekend.

The seven world-class musicians invited to perform at the festival all have extensive FUN! EASY & REWARDING! backgrounds in classical music and playing in DELIVERY CONTRACTORS NEEDED! chamber ensembles.

Star Island will be welcoming a few new musicians this year, whereas others such as YOU WILL NEED: The following routes cellist Theodore Mook and pianist Dr. Paul are available: Rosenbloom will be returning to play in the • Reliable van, Wed / Thurs Daytime Hours festival.

HIPPO RUNS minivan or “For me, I appreciate the simple anachNashua / Nashua South truck with cap Hudson / Pelham ronistic feeling on Star, like going back in Windham / Salem time to a simpler, more slow-paced life,” • Proof of insurance Atkinson / Plaistow Mook said. “More social, less media — sur• Flexible and rounded by the sea — it all creates a setting Wed / Thurs Daytime Hours Friendly personality SEACOAST SCENE RUNS in which it is easier to hear the music, and to Dover / Rochester • Honest work ethic enjoy the music.”

Somersworth / Durham “The peaceful, natural beauty of the island Exeter / Epping and the sea augments the artistic experience,” added Rosenbloom. “Dedicated musicians perform challenging and unusual repertoire, for an audience that is engaged and intelligent.”

This is will be Star Island’s fourth summer hosting the Chamber Music Festival. Coordinated by Registrar Jill Brody and longtime board members and program chairs John and Irene Bush, the festival is primarily geared toward lovers of classical music, but it is intended to be an enjoyable event for anyone

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interested in experiencing the beauty of the island in the fall.

“This glorious music festival is unique to Star Island, and it brings joy to those who have joined us from year to year,” said Irene Bush. “It is made extraordinary by the special venues — Friday evening in our candlelit Stone Chapel, Saturday night in our grand lobby with its Steinway piano and Sunday in the Pink Parlor. The opportunity for attendees to meet and talk with the musicians on Saturday afternoon is also very special.”

In addition to the weekend’s musical performances, guests are encouraged to visit the sea life at the Rutledge Marine Laboratory, and to learn about the vast history of the Isles of Shoals at the Vaughn Cottage Museum. Other activities include historical walking tours, tennis, frisbee golf and fishing. There is plenty to take advantage of while visiting Star Island, but guests always have the option to just sit back and relax in one of the rocking chairs on the hotel’s scenic front porch. — Molly Brown

Chamber Music Festival at Star Island Where: The Oceanic Hotel at Star Island in Rye When: Friday, Sept. 8, through Sunday, Sept. 10. The ferry departs Friday from Portsmouth at 12:25 p.m. and arrives at Star Island at 1:25 p.m. On Sunday it departs the island at 3:05 p.m. and arrives in Portsmouth at 4:45 p.m.

Cost: The weekend is all-inclusive, covering ferry transportation, lodging and meals. The cost to attend is $95 per person plus a room and board rate: Standard shared $313 Standard single $412 Motel shared $382 Motel single $536 Details: To learn more about the festival or to register visit starisland.org, or contact Jill Brody at registrar.chambermusic@gmail.com.

This year’s festival musicians Theodore Mook has performed regularly with the Orchestra of St. Luke’s, Musica Sacra, on Broadway, on film scores, on recordings and with countless other orchestras and ensembles. He is an active proponent of contemporary music, particularly microtonal music, and has performed at the Library of Congress, the American Academy in Rome, the Chamber Music Society of Lincoln Center, and in concert series and festivals throughout the U.S., Europe and Australia.

Pianist Paul Rosenbloom is the artistic director of one of Rhode Island’s preeminent chamber music ensembles, Musica Dolce. An accomplished pianist and composer, Paul is a brilliant musical alchemist, turning piano works into chamber music transcriptions, some of which you will hear this year at Star Island.

Dr. Robert Hayden, a founding member

SEACOAST SCENE | AUGUST 31 - SEPTEMBER 6, 2017 | PAGE 44

of Musica Dolce, will be playing the clarinet. During his professional music career, he performed with the U.S. Air Force Band and the Georgetown, Annapolis, and Baltimore symphonies and spent six years touring the United States and Canada while leading his own five-piece musical ensemble.

Violinist John Sumerlin has performed in the U.S., Canada, Mexico and Europe as soloist through Artistry Associates Management. As first violinist of the Harrington String Quartet, he was a finalist in the Banff International String Quartet Competition, and with the Harrington played over 60 concerts a year in the U.S. and Mexico.

Lois Finkel teaches violin and Chamber Music at Brown University and heads the Chamber Music Department at the Rhode Island Philharmonic and Music School.

She has been a member of the Rhode Island Philharmonic and the Grand Teton Festi-

val Orchestra in Jackson, Wyoming, since 1986, and is a founding member of the Charleston String Quartet.

Susan Curran Culpo is the assistant principal violist of the Rhode Island Philharmonic Orchestra. She is also a member of the Proteus String Quartet. Susan is a member of the Boston Pops Esplanade Orchestra. She has played many concerts with the Boston Pops and Boston Symphony orchestras.

Celebrated for his “brilliant” and “booming” baritone, Devon Russo performs frequently as a soloist and ensemble member in opera, contemporary music and early music. On stage he has performed the roles of Sam (Trouble in Tahiti), Oloferne (La Giuditta), Papageno (Die Zauberflöte) and the title roles in Gianni Schicchi, Signor Deluso, Le Carnaval Mascarade and Dido and Aeneas.

SEACOAST SCENE | AUGUST 31 - SEPTEMBER 6, 2017 | PAGE116141 45

NITE

Down on the farm

Throwback Brewery hosts weekly music A North Hampton farmhouse turned brewpub serves its ales, porters and pilsners to the sound of live music every Thursday night, in a series dubbed The Soundtrack at Throwback.

“We are routing talent from all over the U.S.A. and beyond to this room,” said entertainment entrepreneur Michael Bernier, who created the event. “The whole world is making music in a rural New Hampshire town.”

Upcoming at the bucolic farm brewery is local hero Dave Gerard of Truffle on Sept. 7, followed by The Coteries, a rootsy Fort Collins, Colorado, trio on Sept. 14 and Annalise Emerick, a Nashville-based singer with New England connections, on Sept. 21. A daylong outdoor festival happens Oct. 10.

The next scheduled performer hails from closer to home but has a worldly sound.

Marina Evans is a singer-songwriter from Rockport, Mass., who grew up on singers like Ella Fitzgerald and Anita O’Day before discovering Joni Mitchell, Eva Cassidy and Gordon Lightfoot in college.

Evans was also a child of the ’90s.

“My first cassette tape was Paula Cole, then Alanis, Sheryl Crow and Sarah McLachlan,” she said by telephone recently. “But it didn’t occur to me that I could play and sing and write songs until I started listening to the old folkies.”

The melting pot of influences is crowned

by Evans’ voice, smooth as silk but full of inventive melodic shifts reflecting her jazz roots. Lyrically, she’s coyly confessional; honesty is a hallmark, but without dishing.

Marina Evans When: Thursday, Aug. 31, 7 p.m.

Where: Throwback Brewery, 7 Hobbs Road, North Hampton More: throwbackbrewery.com, marinaevansmusic.com and evolvementradio.com

Marina Evans - Photo by Sheila Roberts Orlando.

“Not that there’s anything wrong with being vulnerable or exposing yourself,” she said. “But you want what you’re saying to be translated to other people’s experiences. ...

You want it to mean something to someone who doesn’t know who that character is.”

At her Throwback show, Evans will be accompanied by guitarist and producer Bernardo Baglioni, also her husband. The two met in 2010 while Evans was in Italy, on a break from Barnard College in New York.

“I was finding all the open mics I could and playing my songs,” she said. “I met a guy getting started with a home studio who wanted to record me.”

He recruited Baglioni, a friend, to play on the session.

“Sparks flew, as they say,” Evans said.

“I ended up changing my plane ticket and staying there for months.”

The couple married in 2014.

After a pair of early EPs, Evans released her debut album, Unbound, in 2013. She then earned New England Music Award

nominations in consecutive years. Last April, she guested for five tracks on an abbreviated redo of the Compaq Big Band’s 2016 CD Hard Drive, then returned to work on new songs, four of which are near completion.

They include “Asher Glow,” “Middle of the Ocean,” “Sunday Morning” and “Cape Ann Song” — the last one is a working title.

“They’ll be done at the same time,” Evans said. “We’re probably going to release each of them individually, with a video.”

All will likely be part of the duo’s show.

It’s Evans’ first time at Throwback, but she’s a regular on the Seacoast, with much praise for the regional scene.

“There is definitely a lot of talent and a lot of life and I think it’s growing,” she said.

“People are getting more interested in live

music, and there are a lot of really hardworking, dedicated people, like Michael … he works so hard and does a lot for all of the performers and venues and radio stations. I’m glad to be a part of the scene and hope to be more active in it in the coming years. I think we have a lot of talent around here, for sure.”

For his part, Bernier is all in on the scene, hosting weekly shows on Evolvement Radio, broadcast worldwide on the dial and Internet, playing with his band Freevolt and promoting a wide range of events.

“I am dedicated to enjoying my life within every moment and taking action to breed happiness,” he said. “This is why you will find me at Soundtrack to Throwback, or anything that happens at Throwback Brewery. … It just feels so good!”

— Michael Witthaus

LAST SHOWS OF THE SEASON Hampton Beach Sea Shell Stage provides free nightly entertainment for the summer months, with a variety of performers taking the stage each evening from 7 to 9:30 p.m.

Here’s the lineup for the last stretch of shows this year.

Thursday, Aug. 31: Angela West and Showdown Friday, Sept. 1: Soul Income -Soul Saturday, Sept. 2: Help!

Sunday, Sept. 3: The Continentals Monday, Sept. 4: The Reminisants – Oldies

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BEACH BUM FUN JONESIN’ CROSSWORDS BY MATT JONES

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BEACH BUM FUN HOROSCOPES

Peace, Love, & Shopping!

few simple adjustments will help brighten your financial picture. For instance, just stop eating.

By Holly, The Seacoast Area's Leading Astrologer

• Virgo (Aug. 23-Sept. 22): Getting along will be the key to your success, especially with that guy who comes around each week to collect for the mob.

• Libra (Sept. 23-Oct. 22): Don’t limit what you can do because you haven’t got all the necessary information. However, that never stopped you before.

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• Aries (March 21-April 19): Making too many promises can affect your reputation, especially due to your habit of never following through on any of them.

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• Taurus (April 20-May 20): You will be mistaken for a big-time celebrity today!

Unfortunately, it will be Ernest Borgnine.

• Gemini (May 21-June 20): It’s possible to work toward a goal that will immensely please all your co-workers. One such goal is finding a new job.

• Cancer (June 21-July 22): You have the willpower and determination to make things happen. Too bad your ambitions are centered on bank robbery and arson.

• Leo (July 23-Aug. 22): You’ll find a

• Scorpio (Oct. 23-Nov. 21): Don’t underestimate the day’s challenges or overestimate your ability to deal with them. As a matter of fact, why don’t you just stay in bed?

• Sagittarius (Nov. 22-Dec. 21): There will come a time when you will look back with fondness on all your past loves. That doesn’t mean they’ll remember you the same way, though.

• Capricorn (Dec. 22-Jan. 19): When she said you have a handsome face in timehonored fashion, what she meant was you have a face that would stop a clock.

• Aquarius (Jan. 20-Feb. 18): Friends, Romans, countrymen: Lend me your ears!

Failing that, can I have $60 until payday?

• Pisces (Feb. 19-March 20): The more things change, the more they remain the same. So, buster, your horoscope is the same as last week, and I’m outta here.

SUDOKU

Fill in the grid so that every row, every column, and every 3x3 box contains the digits 1 through 9. Answers will appear in next week's paper.

2

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9 8 1 5 4 3 2 6 7

Difficulty Level

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BEACH BUM FUN ROCKANDROLLCROSSWORDS.com BY TODD SANTOS

Forever in debt to your priceless advice Across 1. You Can Leave Your __ __ (3,2) 6. JJ Cale ‘__ Midnight’ 11. Motion City Soundtrack (abbr) 14. ‘93 Nirvana album ‘In __’ 15. David Coverdale song for a master?

16. ‘Take On Me’ band (hyph) 17. Nirvana smash ‘__ Box’ (hyph)

19. ‘Finding Out True Love Is Blind’ Louis __ 20. REM ‘The One __ __’ (1,4) 21. Producer Rodgers 22. Tracy Chapman “You’ve got a __ __, I want a ticket to anywhere” (4,3) 26. Boston ‘Third Stage’ hit 28. Brother Cane ‘I Lie ___’ (2,3,3,1,4)

TO YOUR PRICELESS VICE 1

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TO DO IS PUZZLE 6. Washed up June Tabor album?

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22. What Trey Anastasio eats, perhaps 23. 60s teen idol Paul 24. Patti LaBelle ‘__ It Up’ 25. Seal ‘Prayer For __ ___’ (3,5) 26. ‘Just __ __’ Faith No More (1,3) 27. Present day studio?

29. ‘13 American Authors hit ‘Best __ __ My Life’ (3,2) 30. Nine Days ‘__ __ Am’ (2,1) 34. You pay them, before making it 35. Alice Cooper ‘Years __’ 37. Musical think tank nugget 38. Dreaming of stardom gives you a short attention one 39. Gate-crashing concertgoers come in this 41. 80s ‘Sugar Tax’ synth-band (abbr) 42. ‘I’m Into Something Good’ __ Hermits 43. What some guitar devices help with 44. Might have a terrible one after screaming the whole show 45. “Do you __ me, do you care?”

Missing Persons 46. Iggy Pop ‘Eggs On __’ 47. ‘Don’t Look Back In Anger’ band 50. 70s ‘Chiquitita’ pop band 51. ‘Goodbye __ It All’ Blackhawk 53. Police “Blue whale beached by a springtide’s __” 54. Iconic sex symbol/singer West 55. Iron Maiden had a ‘Seventh’ one 56. Ian of The Stones (abbr) 57. ‘Unbelievable’ dance-band 58. __ Jam Records

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NEWS OF THE WEIRD BY ANDREWS MCMEEL SYNDICATION 911!” to passing motorists. The Richland County Sheriff’s Department arrested a 15-year-old and a 17-year-old in the kidnapping and robbery.

• Surveillance video from a July 27 break-in at the home of John C. Burbage, 59, of Naples, Florida, showed a surprisingly familiar picture of the perpetrators: Harold Russell Lanham, 22, and his dad, James Edward Lanham, 41, both of whom Burbage employed and both of whom were wearing their work uniforms. The Lanham duo allegedly stole a safe containing more than $30,000 worth of cash and property from their boss’s home.

Paranormal activity

The South Carolina Emergency Management Division issued an alert on Aug. 9 in advance of the total solar eclipse on Aug. 21 asking South Carolinians to be “vigilant” and look out for Lizardmen during the celestial event. “SCEMD does not know if Lizardmen become more active during a solar eclipse,” the note reads.

“But we advise that residents of Lee and Sumter counties should remain vigilant.”

The folkloric reptilian beast is thought to live in swampland around Lee County and frequent sewers in nearby towns.

While some people thought the warning might be a joke, SCEMD said it “will neiWeirdo-American community ther confirm nor deny” the existence of Residents of Hollis, Maine, were Lizardmen. unnerved on the evening of July 25 as Corey Berry, 31, wearing a clown mask, The continuing crisis CAPS OFF walked around town with a machete ductThere are 70 registered voters in McIntaped to the place where his arm had been tire, Iowa, but not one of them showed up Ray McIntyre decorating graduation caps at Air Brush Underground at amputated. When Berry, intoxicated, was to vote in a two-question special election Hampton Beach. Photo by Ethan Hogan. taken into custody in nearby Waterboro, on Aug. 1. Mitchell County deputy auditor he explained to officers that he was copy- Barbara Baldwin told reporters that even governing the qualifications for gover- ing other clown sightings as a prank on a poll workers didn’t vote because none of People different from us In a shocking display of mischief, an nor. Bergeson’s running mate, 17-year-old friend. Karmen LePage of Hollis warned: them live in McIntire, which is about 130 unnamed 60-year-old man in Singapore Alexander Cline, will be 18 by the election “He’s not funny. We live in the woods; you miles northeast of Des Moines. is under investigation for lodging three and will get to vote. think we don’t have guns? He’s ... lucky.” toothpicks in a seat on a public bus in July.

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If he is found to be the culprit, he could Animal antics spend up to two years in prison. Singa• A skunk got up close and personal pore has an extremely low crime rate, with a 13-year-old boy on July 25 when it and even minor offenses result in harsh climbed into his bed in Hamden, Connectpunishments. For example, vandalism is icut, apparently after hitchhiking into the punishable by caning. Police said at press house in a trash can. The family was able time that the investigation was continuing. to remove the skunk without the help of the Hamden Animal Control Division, but an officer said the “smell of skunk ... emaWait, what?

Practicing physicians in Cairo, Egypt, nated throughout the house.”

• The Scardillo Cheese factory in Burnopened a surgery-themed restaurant called D.Kebda in July, where they wear surgi- aby, British Columbia, Canada, has a cal scrubs and prepare their only offering, squirrel to blame for a fire that resulted grilled beef-liver sandwiches, behind a in more than 20,000 gallons of milk being glass partition. Kebda is a popular street spoiled on Aug. 8. The squirrel chewed food in Egypt, but it can cause food poi- through a main power line on the outside soning if not prepared carefully. “We tried of the building, which sparked the fire, to take our career values and apply them and power could not be restored for 12 to this other field,” said Mostafa Basiouny, hours. Already-made cheese was kept cool one of the owners. “There is no contradic- with generators, but milk being readied to tion between them; we are still practicing make cheese warmed and went bad. doctors.”

Least competent criminals PET OF THE WEEK • Criminal justice student Jordan DinIda is as cute as a button. This petite girl is mostly white with a couple of smore, 20, of Columbia, South Carolina, Great expectations grey splotches as if she was playing in the paint can. Ida is approximately had her car’s manual transmission to thank On Aug. 7, 16-year-old Jack Bergeson 6 years old and came to the shelter with a right ear that is folded over and for her safe escape on July 26.

Three men of Wichita, Kansas, filed papers in Topeka scarred. Her previous history is unknown so we’re unsure if she had surapproached her around 1 a.m. and pointto run for governor as a Democrat in the gery to remove her ear canal or if she was born with a congenital defect.

2018 race. Bergeson, who won’t be able ed a gun at her. After robbing her of her It does not appear to bother her or be causing any medical problems. Ida to vote in that election, said: “I thought, phone and purse, the men forced her into you know, let’s give the people of Kan- her car, threatening to kidnap her, but is very playful but can be bossy with the other kitties and would probsas a chance. Let’s try something new.” when they realized none of them knew ably best as the only cat in her new home. Ida is very curious and a lot of The candidate says he would “radical- how to drive her stick-shift car, one of the fun to have around. She runs and plays like a kitten. Like all the animals ly change” health care and would support criminals ran away. The other two forced available for adoption at the New Hampshire SPCA, Ida is spayed, microlegalizing medical marijuana, but he’s Dinsmore to drive to an ATM to withdraw chipped and up to date on all her shots. Stop in to meet her soon at the conservative on gun rights. Bryan Caskey, cash. As she drove, Dinsmore removed NHSPCA in Stratham, or call 603-772-2921 or visit nhspca.org. director of elections at the Kansas secre- her seatbelt, then put the car in neutral and tary of state’s office, said there is no law jumped out, screaming, “Call 911! Call SEACOAST SCENE | AUGUST 31 - SEPTEMBER 6, 2017 | PAGE 54

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