Seacoast Scene 9/21/17

SEPTEMBER 21 - 27, 2017

One year of Four Pines P28 All Night Thing P38

New book from local author P34

FRE E

MAP P . 18

Where to find the perfect pumpkins and how to use them

A WORD FROM LARRY

Master McGrath’s

Goodbye, summer

Rte. 107 Seabrook NH

Dining & Pub

ALL YOU CAN EAT HADDOCK FISH FRY $10.99

By the time you read this summer may be officially over, as the fall equinox is Sept. 22. I guess we can say it was a good summer, although a very short season.

But fall is a busy Larry Marsolais time of the year, with festivals, apple- and pumpkin-picking, Halloween and many more things to do. As I have said in the past, Halloween is special for me. We start decorating our yard next week so it is ready for Oct. 1. Keep an eye on the Scene over the next few weeks — I am pretty sure I might be able to get a picture in!

You can also continue to read the Seacoast Scene for updates of things going on

in your community. Our last weekly publication will be Oct. 7; then we take two weeks off and start back up on Oct. 26, with our bi-weekly edition.

It has been a great season with our weekly paper and I have enjoyed the many comments from our readers every week.

Thank you to all of our advertisers, regulars and new.

Now get out and enjoy the fall season because we all know that winter is right around the corner!

As always feel free to call me anytime at 603-935-5096 to discuss local issues or to place an ad.

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

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SEPTEMBER 21 - 27, 2017

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VOL 42 NO 29 Advertising Staff

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

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SEACOAST SCENE | SEPTEMBER 21 - 27, 2017 | PAGE 2

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COMMUNITY

6 Events from around the community

COVER STORY

8 Great gourds

MAPPED OUT

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

PEOPLE & PLACES

19 The coolest Seacoast dwellers and scenes

FOOD

28 Eateries and foodie events

POP CULTURE

34 Books, art, theater and classical

NITE LIFE

38 Music, comedy and more

BEACH BUM FUN

40 Puzzles, horoscopes and crazy news Your weekly guide to the coast.

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

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September 21 - 27, 2017

Town.Exeter.Arts.Music presents a full day of local music, local food and local art. The third annual TEAM Fall Equinox Festival will take place along Swasey Parkway in downtown Exeter on Saturday, Sept. 23. Read all about it on p. 6.

The 13th annual Portsmouth Fairy House Tour will take place on Sept. 23 and 24, featuring more than 200 handcrafted fairy houses.

Find out more on p. 28.

The Hampton Historical Society’s history book group will discuss Ike and McCarthy: Dwight Eisenhower’s Secret Campaign Against Joseph McCarthy on Sunday, Sept. 24, at the Tuck Museum.

Get the details on p. 36.

TWO BARS

New Generations Coffee House is hosting a new acoustic open mic on the third Friday of every month in Newington.

Whether you want to sing or just listen, get the details on p. 38.

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TEAM (Town.Exeter.Arts.Music) is once again joining forces with artists, musicians, businesses and nonprofit organizations in the community to present a full-day celebration of local music, local food and local art. The third annual TEAM Fall Equinox Festival will take place along Swasey Parkway in downtown Exeter on Saturday, Sept. 23, from 10 a.m. to 5 p.m., with live musical and dance performances, artist vendors, local culinary offerings and interactive activities for kids.

The nonprofit is coming off the success of its inaugural Exeter Arts & Music Festival in May, which attracted over 2,000 people to downtown Exeter. TEAM Executive Director Scott Ruffner sees this festival as an extension of what the organization started in the spring.

“You will see and hear a lot of the same things from the Exeter Arts & Music Fest, because we have a core group of artists and musicians producing these events on a grassroots level, but we will be introducing new elements as well and incorporating a few needed changes that came out of our open dialogue with the public,” Ruffner said. “We’re really excited to continue making this an extension of the local community.”

The Green Alliance will be hosting an “eco-village” promoting businesses from the Seacoast that produce locally sourced and crafted products, as well as service-based companies who have made a commitment to sustainability.

Music will play a major role in the fest, with a lineup that will feature some of the region’s top bands, all with roots on the Seacoast. Two of the acts, Cold Engines and The Kenny Brothers Band, are recent New England Music Award winners and both combine elements of blues, rock and soul to create their original sounds. Crit-

Singer-songwriter Elijah Clark. Courtesy photo.

ically acclaimed trumpet player Chris Klaxton will be bringing his trio to the festival, giving music fans a unique opportunity to see world class jazz right in their backyard. Recording artist Qwill will be making a rare appearance in the area with his full band, offering a synthesis of soul, folk, electronica and world music.

There will be several other special guest performers and featured acts in the Singer/Songwriter Tent. Exeter’s own The Midnight Wrens will kick off the festival weekend on Friday, Sept. 22, with a free 6 p.m. concert on the iconic bandstand in downtown Exeter.

Homegrown food will also be an attraction, with the return of the Local Food Court. Laney & Lu Cafe, 3 Brothers Marketplace and Blue Moon Evolution will be a few of the vendors contributing selections featuring locally sourced ingredients.

There will be a cultural exhibit by Viking Reenactment from Draugar Vinlands, as well as face paint, henna, and glitter tattoos from Squirrelcat Designs.

Nearly two dozen art vendors will be showcasing and selling their work.

The Southern District YMCA will be donating a one-year membership to a drawing and bringing a rock climbing wall.

The event has a $10 suggested donation, but all are welcome to the event.

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Know about something fun going on?

Painter Brian Cartier. Courtesy photo.

SEACOAST SCENE | SEPTEMBER 21 - 27, 2017 | PAGE 6

If you have an upcoming event in the Seacoast area that you want people to know about, send the details to editor@seacoastscene. net and we may publish the information in an upcoming edition!

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SEACOAST SCENE | SEPTEMBER 21 - 27, 2017 | PAGE 7

the d n i f o t Where s n i k p m u p perfect them e s u o t and how

By Rebecca Walker Pumpkins are showing up at farms and on doorsteps, and the quintessential fall flavor is back in full force, highlighted on seasonal menus at restaurants, coffee shops and bakeries.

We talked to several local farmers about which types of pumpkins grow on the Seacoast and how they get them to grow, plus how to eat and cook them, how to carve them and more.

The growing process

Though local farmers all have their own methods for growing pumpkins, with varying uses of machinery and handwork, most will agree that no method is easy.

“Pumpkin growing is a lot harder than people think,” John Hutton of the Coppal House Farm in Lee said with a laugh.

Hutton started growing pumpkins back in 1980 in Stratham, when his “wife begged [him] to grow a half acre of pumpkins,” and he now successfully grows 14 acres.

“Pumpkins have to be tended to, so you have to tend them no matter what else you have going on if you want consistent pumpkins,” Hutton said. “You have to rotate pumpkins so that they’re not on the same ground the whole time, you have to make sure that the soil fertility and pH are good.”

Hutton also emphasized the importance of buying good seeds in several varieties, noting that they can get expensive.

Still, the results are rewarding for Hutton.

“Pumpkin farming is kind of addictive,” he said.

Other farmers in the area who can attest to the difficulties of pumpkin farming also seem to agree that the result is more than worth the time and effort put into the job.

At Applecrest Farm in Hampton Falls, Todd Wagner’s family began growing pumpkins when his grandfather took over

the farm in the early ’50s, and they have remained committed to growing the fruit ever since.

“The amount of pumpkins we grow now is considerably more than we used to,” Wagner said.

Wagner said that he plants most of his pumpkins in June or July and is then able to harvest them in late September and throughout the fall season, but the growing process is far from simple.

“First, you need to plow and harrow the land and create a good seed bed,” Wagner said. “And then we have a rather antiquated old planter that we use for most of our row crops. Pumpkins are row crops. …

You hop on a tractor, fill it full of seed, and then day after day, you go up and down the fields dropping a seed mechanically every few feet and that’s how they’re planted.”

The next step is to take care of weed control to allow the plant to establish itself in the soil, and at Applecrest Farm this 10 Pumpkinfest When: Oct. 7 and Oct. 8 from 10 a.m. to 4 p.m.

Where: DeMeritt Hill Farm in Lee Cost: There is no entrance fee and parking is always free. Additionally, pumpkin baked goods will be sold at Pumpkinfest, and the farm provides many gluten-free pumpkin options.

Geared mostly toward families and children, the Pumpkinfest this year will include children’s games, face painting, a bounce house, pumpkin carving and more.

The pumpkin patches at the farm are open to the public for pick your own pumpkin as well. DeMeritt Hill Farm grows a variety of pumpkins that customers can choose from, including Cinderella pumpkins, sugar/pie pumpkins and Connecticut field pumpkins.

“This will be the eighth year that we have been running the event. It’s a great way to celebrate the fall at the farm,” said Ryan Wilson of DeMeritt Hill Farm.

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9 weeding is done mechanically as much as possible. Wagner said that after this, the vine will start running and the pumpkin will eventually flower and become the recognizable object sought by consumers. He uses natural pollinators at Applecrest, and there are bees kept on the farm to help with the pollination of the pumpkin fruit. Wagner also noted that various pumpkins have different ways to mature, and that must be considered in the farming process.

Scamman Farms in Stratham has been

Create the perfect Jack-o’-lantern These tips are meant to help in the creation of the perfect jack-o’-lantern and are provided by members of Haunted Overload, a Halloween haunt that operates at DeMeritt Hill Farm and includes upward of 500 carved pumpkins every year.

1. Use a dry erase marker to draw the face, so if you mess up you can erase it easily.

2. Use a sheet rock saw to cut patterns easily.

3. Spray a concoction of 50 percent water and 50 percent lemon juice inside the pumpkin to make it last longer.

No Bake Mini Pumpkin Cheesecakes Courtesy of the Wicked Sweet Sugar Boutique in Hampton Crust 10 graham crackers 4 tablespoons butter, melted 2 tablespoons granulated sugar 2 tablespoons brown sugar ¼ cup crushed walnuts (optional) Derry Location: 10 Manchester Rd.

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Mix all ingredients together until incorporated. Spoon evenly among 10 small cups or ramekins.

growing pumpkins for about 25 years, and they have progressed from one acre of pumpkins to 20 acres of pumpkins in those years. Originally, there was a field on the farm that was too small for cows, so they used it instead to plant one acre of sugar pumpkins and sell them to a farm stand down the street. Now, Scamman Farm has its own fall stand.

Kirk Scamman starts his growing process between June 1 and June 15 depending on the suitability of the weather, and he explained his process.

“We use black plastic, so we put the seeds through the black plastic to make the weeding easier. … We put the plastic out on the field and then we walk up and down the rows and put two seeds every three feet in the plastic, so we do that part by hand, and we have 9 miles of plastic.”

After these initial steps, Scamman cultivates between the rows of plastic for approximately six weeks. From there, the pumpkins will crawl and grow and are ready for picking in September and October.

“What’s unique about pumpkin growing is that it’s a fall harvest rather than a summer harvest,” Scamman said. “We sell our 12 Filling 8 ounces cream cheese (room temperature) 15 ounces pumpkin puree 2 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon cloves 14-ounce can condensed milk Beat cream cheese and puree in mixing bowl until smooth. Add remaining ingredients until well incorporated and fluffy.

Use a pastry bag or just spoon or nicely dispense into cups/ramekins.

Top off with a dollop of Cool Whip or homemade whipped cream.

Garnish with a sprinkle of cinnamon sugar and a cinnamon stick.

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DeMeritt Hill Farm’s Haunted Overload features all kinds of carved pumpkins. Courtesy photo.

10 pumpkins in September and October, whereas traditional garden stands start selling their vegetables in June. … We’re just firing up.”

From giant to jack-o’-lantern

Once the pumpkins are ready for picking, each farm has is its own way of getting them to customers. Some offer pick-your-own, and mt. kearsarge indian museum some sell theirs at their stores or farm stands.

One Circle, 1,000 Stories. Experience It! The pumpkins at Applecrest Farm are 110054 available for picking and consuming by the general public. Wagner wants customers to be hands-on with the pumpkins in his farm.

“People can come right out into the field and choose the pumpkin that they like,” he Sunday, Sept. 24th, 10am-4pm said. “We grow about 10 to 12 different varieties of jack-o’-lanterns, two to three Admissions to the Mt. Kearsarge Indian different varieties of sugar pumpkins, and

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4 firm medium leeks 3 cups diced pie pumpkin or butternut quash 3 tablespoons butter 1/2 cup vegetable or chicken broth 1 cup half and half 2 tablespoons chopped fresh sage or basil 1/4 teaspoon grated fresh nutmeg Salt and freshly ground pepper, to taste 1 pound spinach fettucine 1/4 cup crumbled Gorgonzola cheese

then we also grow about 25 to 30 different varieties of decorative pumpkins and gourds,” Wagner said.

Wagner said the jack-o’-lantern pumpkin is typically one that is only used for seasonal fall decoration. The sugar pumpkin is one that people will want to eat, as it is good for pies, roasting and other types of cooking. The sugar and jack-o’-lanterns are the main focus at the farm, and they have about 8 to 10 acres in pumpkins for those types. Applecrest Farm also grows heirloom variety pumpkins, which are sold in the farm stand and are used at the farm bistro for fall seasonal dishes.

“We grow some giant pumpkins too,” said Wagner. “These are seeds that we’ve collected from all over and we recycle the seeds for the following season. … We’ve had some really fun success with growing these big pumpkins. Your average pumpkins are anywhere from 60 to 100 to 150 pounds, but we’ve grown some that are closer to the 300-, 400-, 500-pound range and they’re really impressive.”

For the most part, though, Applecrest Farm focuses on producing pumpkins that coincide with the desires and expectations of the community.

16 1/4 cup grated Parmesan cheese Trim and wash leeks. Halve each leek lengthwise and slice in ½-inch pieces. Peel and seed pumpkin or squash and cut into ½-inch cubes. Melt butter in a heavy skillet over medium heat. Add leeks and sauté 5 minutes. Add pumpkin and sauté 5 minutes more. Add broth, cover, and simmer until vegetables are just tender, about 7 minutes.

Stir in half and half, sage, nutmeg, salt and pepper. Heat through, but do not boil.

Prepare fettucine according to package directions. Just before serving, stir cheeses into sauce and pour over pasta. Sprinkle more cheese over the top, if desired.

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Giant pumpkins at Applecrest Farm. Courtesy photo.

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Filling 2 cups* pumpkin puree 3/4 cup* heavy cream 2 whole eggs 1 egg yolk 1/2 cup* brown sugar 2 teaspoons* salt 1/4 cup* spice blend (cinnamon, allspice, nutmeg, ginger, sometimes star anise) *Measurements have been converted from grams and are approximate

1 small sugar pumpkin 3 sweet potatoes 1 whole shallot 2-3 tablespoons olive oil 5-6 cups chicken or vegetable stock 2½ cups arborio rice 3 leeks washed and chopped 1/2 cup part skim ricotta (optional) 2 tablespoons chopped fresh basil Freshly ground pepper, to taste Preheat oven to 400 degrees. Cut pumpkin into quarters and remove the seeds. Peel sweet potatoes and cut into quarters. Peel shallot and separate into cloves. Place the vegetables in a baking dish, brush lightly with olive oil, and roast for about 25 minutes or just until pumpkin and sweet

Bake (tented with aluminum foil) for 45 minutes at 350 degrees.

Remove the foil and check if the filling has set.

Continue cooking uncovered until set, approximately 20 minutes more.

Cool to room temperature and eat or refrigerate.

Preparation tips from the chefs: “We prefer to not use actual pumpkins for making the pumpkin puree. Pumpkins are just too watery. We especially like buttercup, kuri [and] hubbard [squashes] for their dense flesh and deep flavor. We split them and remove the seeds, followed by an hour in the oven upside down to cook the flesh.

Once they begin to collapse they’re ready to cool. We remove the pulp and puree it in the mixer to make a uniform puree.”

“We use different crusts to line our ceramic deep-dish Emile Henry pie dishes. That said, any crust will do and certainly people have their favorites.” potatoes can be pierced with a fork. Do not overcook. Cool and cut pumpkin away from the skin. Cut the pumpkin and sweet potato into chunks, and chop the shallot.

Set aside.

Heat stock to boiling in a saucepan. In a large saucepan, heat 2 tablespoons olive oil. Add the rice and sauté until it begins to brown slightly. Add leeks and sauté 2-3 minutes. Begin adding the stock, one ladleful at a time, allowing the liquid to be absorbed each time before adding more. The mixture will become creamy.

Just before adding the last ladleful of stock, add all of the vegetables. Stir in the last bit of stock. Allow vegetables to cook with the risotto. At this time, add the ricotta, if desired. It will appear grainy at first but will disappear as the risotto thickens.

Last, add the basil. Stir and cover. Allow the risotto to stand for 5 minutes before serving. Serve with freshly ground pepper.

Serves 4 as a main course.

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While most of these farms grow more than just pumpkins, all the locations below offer pumpkins on the Seacoast in some capacity, whether you can pick them yourself straight from the patch or pick them up at the farm’s store and farmstand. Contact these individual patches to learn more about specific offerings and picking conditions.

To see a full listing of farms and farm stands that offer pumpkins, visit seacoastharvest.org.

DeMeritt Hill Farm Where: 20 Orchard Way, Lee Phone: 603-868-2111 What: pumpkins and gourds, pick your own pumpkins

Applecrest Farm Orchards Where: 133 Exeter Road, Hampton Falls Phone: 603-926-3721 What: pick your own pumpkins, open daily, or visit the Applecrest Farm Bistro for homemade pumpkin delights, pumpkins also for sale at the farm market open from 9 a.m. to 5 p.m.

Harbor Gardens Center Where: 53 Bridge Road, Salisbury Phone: 978-462-8200 What: pumpkins and gourds, perfect for fall decorating, are available at farm stand

Blueberry Bay Farm Where: 38 Depot Road, Stratham Phone: 603-580-1612 What: pick your own pumpkins Cider Hill Farm Where: 45 Fern Avenue, Amesbury Phone: 978-388-5525 What: pumpkin picking available when in season, pumpkin products sold at the farm store Coppal House Farm Where: 118 N. River Road, Lee Phone: 603-659-3572 What: pumpkins for sale at the farm stand, pumpkins are grown where customers can see them

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wants that too,” Hutton said.

In other words, there are different pumpkins for different folks.

“It’s like a treasure hunt when you’re picking pumpkins,” Hutton said.

Pumpkin patches

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12 “Like everything we’re doing on the farm, it’s all about trying to see what crops we’re able to grow effectively in this area — sugar and jack-o’-lanterns are a big part of New England food and custom so we try to fill that need for the local community.”

Although guests can’t pick their own pumpkins at Scamman Farms, picked pumpkins are available to buy at the farm stand.

Scamman grows 40 varieties of pumpkin, including white, spruce, red, gourds, jack-o’lanterns and sugar pumpkins.

“Just about every variety you could think of, we grow,” Scamman said.

It’s not just about the variety, either, when people are searching for a pumpkin to take home. Some people pick pumpkins based on their level of perfection, and others want a gourd that’s not quite so home-decorating-magazine-worthy.

“Pumpkins are unique because you plant something and then 90 to 120 days later you get either this perfect pumpkin that a certain group of people wants, and then you have a pumpkin that looks like it grew at Chernobyl and you have a certain group of people that

Emery Farm Where: 135 Piscataqua Road, Durham Phone: 603-742-8495 What: pumpkins and gourds for purchase at the farm store from 9 a.m. to 6 p.m. daily

Parsell Family Farm Where: 589 Pickering Road, Rochester Phone: 603-332-6669 What: pumpkins and winter squash for purchase at the farm stand from 9:30 a.m. to 5:30 p.m., open through Oct. 31 Sanborn Hope Farm: Where: 36 Peaslee Road, Rochester Phone: 603-817-4236 What: summer and winter squash for sale at farm stand Ten Rod Farm Where: 195 Ten Rod Road, Rochester What: pumpkins for sale in seasonal farm stand Scamman Farm Where: 69 Portsmouth Ave, Stratham Phone: 603-686-1258 What: visit Scamman Farm’s Pumpkin Shack, open Saturdays

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SUNDAY BRUNCH 10AM-8PM

CAR TALK

Check-engine light signals a slew of possible issues Dear Car Talk: I have a 2006 Volvo V70 wagon with 119,000 miles. For the past two years, the check engine light has been on, and the car’s message panel says the

By Ray Magliozzi engine system needs attention. I’ve taken the car to three reputable mechanics, including a Volvo dealer, and no one seems to be able to find a problem.

The car runs fine, and I’ve been told that as long as it continues to drive well, I shouldn’t sweat it. But the possibility of an issue continues to hang over my head. Should I be concerned? I have a second car — a 2011 Subaru Impreza — that I use more regularly because I’m worried I’m going to be stranded someday with the Volvo. — Janine Well, Janine, if the Volvo dealer couldn’t sell you any repairs, how am I supposed to have any shot at it?

It’s odd that the car’s computer hasn’t stored a code. Normally, when the check engine light comes on, the computer will store data that — when read by the mechanic’s scan tool — will tell him which component reported the problem and what needs to be tested.

The possible good news for you is that usually when the check engine light comes on, it’s not something that’s going to leave you stranded.

Of course, there are plenty of other things on a 10-year-old Volvo that can leave you stranded, so I don’t want to give you a false sense of confidence here.

But the components that turn on the check engine light usually are related to the emissions system. It could be a fuelair ratio sensor, a problem with the vapor recovery system in the fuel tank, or — with 120,000 miles on the car — a catalytic converter that’s ready to be replaced.

Unfortunately, it also could come on if the transmission isn’t shifting properly. That’s the one that could leave you stranded.

The problem also could be the computer itself. And if your dealer is really indebted to you (if you’ve paid off several of his boats over the years with your Volvo repair bills), maybe he’ll swap in another computer for you as a test, and let you drive the car and see if the light goes off.

That’s what I’d recommend. Since you’re afraid to drive the car, you have to start somewhere. So test the computer first.

If it’s not the computer, and the trans-

mission is not noticeably misbehaving, my advice would be to keep driving for now ... until you either get someone to read a stored code, you fail your emissions inspection or your transmission bites the dust. Good luck, Janine.

Dear Car Talk: I took my car to our mechanic to have a clanking sound in the rear checked out. He resolved it by removing the heat shield by the muffler, which evidently had partially broken off. He said it shouldn’t be a problem unless we “run it all day in a Kansas wheat field.” How important is this heat shield for someone who does mostly city and suburban driving? Do you agree with his opinion, or should we have it replaced? — Mike I tend to disagree with your mechanic, Mike. The heat shield is there to keep your 400-degrees-F muffler from setting fire to the wheat field you’re parking in. It’s also there to keep it from setting fire to the contents of your trunk.

It wraps around the muffler and, depending on the car, the muffler can be pretty close to the underside of the trunk. We’ve seen instances where people have come in complaining of a burning smell, and we’ve found the underside of the carpet in their

trunk melted. We haven’t found a set of golf clubs fused together yet, but we have seen evidence of significant heat.

Now, maybe your car is one of those where the muffler isn’t right up against the underside of the car. But we don’t know.

And here’s the other thing to consider: The heat shield — on most cars — is welded to the muffler. And when the heat shield starts to disintegrate to the point that the noise is annoying you, the demise of the muffler is not far behind.

So my recommendation would be to go ahead and replace the muffler. It’ll come with a new heat shield, and you’ll probably need it soon anyway.

I mean, if you drive the car only three miles a day, and the exhaust system never gets really hot, you probably can get away with not having a heat shield. There are plenty of people who do.

But if the circumstances all are against you — your muffler is close to the undercarriage, you drive a lot, and you sell lithium-ion batteries door to door and carry them in your trunk — we might not hear from you again.

So a new muffler and heat shield is the safe way to go, Mike.

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PEOPLE AND PLACES

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Tell me about your school.

We are a Montessori school located in Madbury [with] a second location opening later this fall in Dover. The school started out in Bozeman, Montana, nearly 20 years ago.

While living out west, I was the finance and operations manager there and loved it. When my husband and I moved out here to Dover, we could not find a Montessori school, so we brought it here. We just could not believe there was not one in the Dover area already.

Tell me a little bit about Montessori.

Montessori was an Italian philosopher and physician. She created a sort of lab school founded on an educational pedagogy or “method,” as we call it. It’s very much child-directed in what we call a prepared environment. We recognize and honor each child’s individual skills and strengths. We present them with materials that match their needs and is intellectually challenging for each individual child.

What are the age ranges you serve?

As young as 6 weeks through kindergarten.

And you consider yourself a school?

Absolutely. We are not a daycare. We really are a school. We implement the Montessori philosophy, and it allows us to create quality time for the kids. We want families and the general public to know that we are excited about education and believe it is possible for education to happen from birth on.

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Can you briefly describe the Montessori philosophy?

Simply, not all kids learn the same things at the same time. In Montessori, we create concentrated work periods where even the youngest of children can work either independently or in small groups and can focus on and connect with what they are working on. We want to give children the time to develop their concentration and time to complete tasks. We want children to be able to stand back and see their work and share their achievements with their classmates and teachers. We truly cater to each individual child’s needs.

Your Dover facility is not quite open, right? When does it open?

It is under construction. We are hoping for late fall. We are subject to the City of Dover inspections and State of New Hampshire child care licensing requirements.

Leon Sheehy with Sarah Greenshields.

How many kids will the Dover facility accommodate?

About 100 per day and we are expecting enrollment to be around 125. Our other facility in Madbury is licensed for 75 a day with an approximate enrollment of 110.

What is the most challenging part about your business?

I think a couple of things. Because we implement the Montessori philosophy, people think it is religious. They are unsure of our pedagogy in general — and for that reason and others, we also have some trouble getting certified Montessori teachers. This fall, though, we are partnering with a nationally accredited Montessori teaching program where we will be able to offer a residency here. We anticipate cultivating a highly qualified cohort of teachers. I think another challenge is that we need parents to jump in with us. Practicing Montessori isn’t just a method that takes place during the day. Parents need to embrace it in their homes, too.

It is a lifestyle and a way of supporting our children and embracing education as a lifelong pursuit.

Why come back to New Hampshire?

We had our two children while living in Bozeman. As the oldest was transitioning into grade school, we realized that if we were going to come back home to be closer to our families that we needed to go back then.

We love it here and are excited about bringing Little Tree Education to the Seacoast. I feel like Little Tree is an extension of families here on the Seacoast and I am honored at the opportunity we have to be involved in the lives of so many children every day.

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A WORD FROM LARRY

Master McGrath’s

Goodbye, summer

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By the time you read this summer may be officially over, as the fall equinox is Sept. 22. I guess we can say it was a good summer, although a very short season.

But fall is a busy Larry Marsolais time of the year, with festivals, apple- and pumpkin-picking, Halloween and many more things to do. As I have said in the past, Halloween is special for me. We start decorating our yard next week so it is ready for Oct. 1. Keep an eye on the Scene over the next few weeks — I am pretty sure I might be able to get a picture in!

You can also continue to read the Seacoast Scene for updates of things going on

in your community. Our last weekly publication will be Oct. 7; then we take two weeks off and start back up on Oct. 26, with our bi-weekly edition.

It has been a great season with our weekly paper and I have enjoyed the many comments from our readers every week.

Thank you to all of our advertisers, regulars and new.

Now get out and enjoy the fall season because we all know that winter is right around the corner!

As always feel free to call me anytime at 603-935-5096 to discuss local issues or to place an ad.

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

Fries & Coleslaw • Mon-Thur 2-5pm

SEPTEMBER 21 - 27, 2017

Sandwiches • Burgers • Pizza Steaks • Seafood • BBQ

VOL 42 NO 29 Advertising Staff

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

Thursday Night Karaoke!

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

Friday Night Special Fried Clam Plate Saturday Night Prime Rib Special

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Editorial Staff

Editor Meghan Siegler editor@seacoastscene.net

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Contributors Rob Levey Rebecca Walker Ethan Hogan Michael Witthaus

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

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

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SEACOAST SCENE | SEPTEMBER 21 - 27, 2017 | PAGE 2

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COMMUNITY

6 Events from around the community

COVER STORY

8 Great gourds

MAPPED OUT

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

PEOPLE & PLACES

19 The coolest Seacoast dwellers and scenes

FOOD

28 Eateries and foodie events

POP CULTURE

34 Books, art, theater and classical

NITE LIFE

38 Music, comedy and more

BEACH BUM FUN

40 Puzzles, horoscopes and crazy news Your weekly guide to the coast.

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

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

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September 21 - 27, 2017

Town.Exeter.Arts.Music presents a full day of local music, local food and local art. The third annual TEAM Fall Equinox Festival will take place along Swasey Parkway in downtown Exeter on Saturday, Sept. 23. Read all about it on p. 6.

The 13th annual Portsmouth Fairy House Tour will take place on Sept. 23 and 24, featuring more than 200 handcrafted fairy houses.

Find out more on p. 28.

The Hampton Historical Society’s history book group will discuss Ike and McCarthy: Dwight Eisenhower’s Secret Campaign Against Joseph McCarthy on Sunday, Sept. 24, at the Tuck Museum.

Get the details on p. 36.

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New Generations Coffee House is hosting a new acoustic open mic on the third Friday of every month in Newington.

Whether you want to sing or just listen, get the details on p. 38.

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TEAM (Town.Exeter.Arts.Music) is once again joining forces with artists, musicians, businesses and nonprofit organizations in the community to present a full-day celebration of local music, local food and local art. The third annual TEAM Fall Equinox Festival will take place along Swasey Parkway in downtown Exeter on Saturday, Sept. 23, from 10 a.m. to 5 p.m., with live musical and dance performances, artist vendors, local culinary offerings and interactive activities for kids.

The nonprofit is coming off the success of its inaugural Exeter Arts & Music Festival in May, which attracted over 2,000 people to downtown Exeter. TEAM Executive Director Scott Ruffner sees this festival as an extension of what the organization started in the spring.

“You will see and hear a lot of the same things from the Exeter Arts & Music Fest, because we have a core group of artists and musicians producing these events on a grassroots level, but we will be introducing new elements as well and incorporating a few needed changes that came out of our open dialogue with the public,” Ruffner said. “We’re really excited to continue making this an extension of the local community.”

The Green Alliance will be hosting an “eco-village” promoting businesses from the Seacoast that produce locally sourced and crafted products, as well as service-based companies who have made a commitment to sustainability.

Music will play a major role in the fest, with a lineup that will feature some of the region’s top bands, all with roots on the Seacoast. Two of the acts, Cold Engines and The Kenny Brothers Band, are recent New England Music Award winners and both combine elements of blues, rock and soul to create their original sounds. Crit-

Singer-songwriter Elijah Clark. Courtesy photo.

ically acclaimed trumpet player Chris Klaxton will be bringing his trio to the festival, giving music fans a unique opportunity to see world class jazz right in their backyard. Recording artist Qwill will be making a rare appearance in the area with his full band, offering a synthesis of soul, folk, electronica and world music.

There will be several other special guest performers and featured acts in the Singer/Songwriter Tent. Exeter’s own The Midnight Wrens will kick off the festival weekend on Friday, Sept. 22, with a free 6 p.m. concert on the iconic bandstand in downtown Exeter.

Homegrown food will also be an attraction, with the return of the Local Food Court. Laney & Lu Cafe, 3 Brothers Marketplace and Blue Moon Evolution will be a few of the vendors contributing selections featuring locally sourced ingredients.

There will be a cultural exhibit by Viking Reenactment from Draugar Vinlands, as well as face paint, henna, and glitter tattoos from Squirrelcat Designs.

Nearly two dozen art vendors will be showcasing and selling their work.

The Southern District YMCA will be donating a one-year membership to a drawing and bringing a rock climbing wall.

The event has a $10 suggested donation, but all are welcome to the event.

117011

Know about something fun going on?

Painter Brian Cartier. Courtesy photo.

SEACOAST SCENE | SEPTEMBER 21 - 27, 2017 | PAGE 6

If you have an upcoming event in the Seacoast area that you want people to know about, send the details to editor@seacoastscene. net and we may publish the information in an upcoming edition!

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SEACOAST SCENE | SEPTEMBER 21 - 27, 2017 | PAGE 7

the d n i f o t Where s n i k p m u p perfect them e s u o t and how

By Rebecca Walker Pumpkins are showing up at farms and on doorsteps, and the quintessential fall flavor is back in full force, highlighted on seasonal menus at restaurants, coffee shops and bakeries.

We talked to several local farmers about which types of pumpkins grow on the Seacoast and how they get them to grow, plus how to eat and cook them, how to carve them and more.

The growing process

Though local farmers all have their own methods for growing pumpkins, with varying uses of machinery and handwork, most will agree that no method is easy.

“Pumpkin growing is a lot harder than people think,” John Hutton of the Coppal House Farm in Lee said with a laugh.

Hutton started growing pumpkins back in 1980 in Stratham, when his “wife begged [him] to grow a half acre of pumpkins,” and he now successfully grows 14 acres.

“Pumpkins have to be tended to, so you have to tend them no matter what else you have going on if you want consistent pumpkins,” Hutton said. “You have to rotate pumpkins so that they’re not on the same ground the whole time, you have to make sure that the soil fertility and pH are good.”

Hutton also emphasized the importance of buying good seeds in several varieties, noting that they can get expensive.

Still, the results are rewarding for Hutton.

“Pumpkin farming is kind of addictive,” he said.

Other farmers in the area who can attest to the difficulties of pumpkin farming also seem to agree that the result is more than worth the time and effort put into the job.

At Applecrest Farm in Hampton Falls, Todd Wagner’s family began growing pumpkins when his grandfather took over

the farm in the early ’50s, and they have remained committed to growing the fruit ever since.

“The amount of pumpkins we grow now is considerably more than we used to,” Wagner said.

Wagner said that he plants most of his pumpkins in June or July and is then able to harvest them in late September and throughout the fall season, but the growing process is far from simple.

“First, you need to plow and harrow the land and create a good seed bed,” Wagner said. “And then we have a rather antiquated old planter that we use for most of our row crops. Pumpkins are row crops. …

You hop on a tractor, fill it full of seed, and then day after day, you go up and down the fields dropping a seed mechanically every few feet and that’s how they’re planted.”

The next step is to take care of weed control to allow the plant to establish itself in the soil, and at Applecrest Farm this 10 Pumpkinfest When: Oct. 7 and Oct. 8 from 10 a.m. to 4 p.m.

Where: DeMeritt Hill Farm in Lee Cost: There is no entrance fee and parking is always free. Additionally, pumpkin baked goods will be sold at Pumpkinfest, and the farm provides many gluten-free pumpkin options.

Geared mostly toward families and children, the Pumpkinfest this year will include children’s games, face painting, a bounce house, pumpkin carving and more.

The pumpkin patches at the farm are open to the public for pick your own pumpkin as well. DeMeritt Hill Farm grows a variety of pumpkins that customers can choose from, including Cinderella pumpkins, sugar/pie pumpkins and Connecticut field pumpkins.

“This will be the eighth year that we have been running the event. It’s a great way to celebrate the fall at the farm,” said Ryan Wilson of DeMeritt Hill Farm.

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Pumpkin picking at Applecrest Farm. Courtesy photo.

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9 weeding is done mechanically as much as possible. Wagner said that after this, the vine will start running and the pumpkin will eventually flower and become the recognizable object sought by consumers. He uses natural pollinators at Applecrest, and there are bees kept on the farm to help with the pollination of the pumpkin fruit. Wagner also noted that various pumpkins have different ways to mature, and that must be considered in the farming process.

Scamman Farms in Stratham has been

Create the perfect Jack-o’-lantern These tips are meant to help in the creation of the perfect jack-o’-lantern and are provided by members of Haunted Overload, a Halloween haunt that operates at DeMeritt Hill Farm and includes upward of 500 carved pumpkins every year.

1. Use a dry erase marker to draw the face, so if you mess up you can erase it easily.

2. Use a sheet rock saw to cut patterns easily.

3. Spray a concoction of 50 percent water and 50 percent lemon juice inside the pumpkin to make it last longer.

No Bake Mini Pumpkin Cheesecakes Courtesy of the Wicked Sweet Sugar Boutique in Hampton Crust 10 graham crackers 4 tablespoons butter, melted 2 tablespoons granulated sugar 2 tablespoons brown sugar ¼ cup crushed walnuts (optional) Derry Location: 10 Manchester Rd.

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Mix all ingredients together until incorporated. Spoon evenly among 10 small cups or ramekins.

growing pumpkins for about 25 years, and they have progressed from one acre of pumpkins to 20 acres of pumpkins in those years. Originally, there was a field on the farm that was too small for cows, so they used it instead to plant one acre of sugar pumpkins and sell them to a farm stand down the street. Now, Scamman Farm has its own fall stand.

Kirk Scamman starts his growing process between June 1 and June 15 depending on the suitability of the weather, and he explained his process.

“We use black plastic, so we put the seeds through the black plastic to make the weeding easier. … We put the plastic out on the field and then we walk up and down the rows and put two seeds every three feet in the plastic, so we do that part by hand, and we have 9 miles of plastic.”

After these initial steps, Scamman cultivates between the rows of plastic for approximately six weeks. From there, the pumpkins will crawl and grow and are ready for picking in September and October.

“What’s unique about pumpkin growing is that it’s a fall harvest rather than a summer harvest,” Scamman said. “We sell our 12 Filling 8 ounces cream cheese (room temperature) 15 ounces pumpkin puree 2 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon cloves 14-ounce can condensed milk Beat cream cheese and puree in mixing bowl until smooth. Add remaining ingredients until well incorporated and fluffy.

Use a pastry bag or just spoon or nicely dispense into cups/ramekins.

Top off with a dollop of Cool Whip or homemade whipped cream.

Garnish with a sprinkle of cinnamon sugar and a cinnamon stick.

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DeMeritt Hill Farm’s Haunted Overload features all kinds of carved pumpkins. Courtesy photo.

10 pumpkins in September and October, whereas traditional garden stands start selling their vegetables in June. … We’re just firing up.”

From giant to jack-o’-lantern

Once the pumpkins are ready for picking, each farm has is its own way of getting them to customers. Some offer pick-your-own, and mt. kearsarge indian museum some sell theirs at their stores or farm stands.

One Circle, 1,000 Stories. Experience It! The pumpkins at Applecrest Farm are 110054 available for picking and consuming by the general public. Wagner wants customers to be hands-on with the pumpkins in his farm.

“People can come right out into the field and choose the pumpkin that they like,” he Sunday, Sept. 24th, 10am-4pm said. “We grow about 10 to 12 different varieties of jack-o’-lanterns, two to three Admissions to the Mt. Kearsarge Indian different varieties of sugar pumpkins, and

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4 firm medium leeks 3 cups diced pie pumpkin or butternut quash 3 tablespoons butter 1/2 cup vegetable or chicken broth 1 cup half and half 2 tablespoons chopped fresh sage or basil 1/4 teaspoon grated fresh nutmeg Salt and freshly ground pepper, to taste 1 pound spinach fettucine 1/4 cup crumbled Gorgonzola cheese

then we also grow about 25 to 30 different varieties of decorative pumpkins and gourds,” Wagner said.

Wagner said the jack-o’-lantern pumpkin is typically one that is only used for seasonal fall decoration. The sugar pumpkin is one that people will want to eat, as it is good for pies, roasting and other types of cooking. The sugar and jack-o’-lanterns are the main focus at the farm, and they have about 8 to 10 acres in pumpkins for those types. Applecrest Farm also grows heirloom variety pumpkins, which are sold in the farm stand and are used at the farm bistro for fall seasonal dishes.

“We grow some giant pumpkins too,” said Wagner. “These are seeds that we’ve collected from all over and we recycle the seeds for the following season. … We’ve had some really fun success with growing these big pumpkins. Your average pumpkins are anywhere from 60 to 100 to 150 pounds, but we’ve grown some that are closer to the 300-, 400-, 500-pound range and they’re really impressive.”

For the most part, though, Applecrest Farm focuses on producing pumpkins that coincide with the desires and expectations of the community.

16 1/4 cup grated Parmesan cheese Trim and wash leeks. Halve each leek lengthwise and slice in ½-inch pieces. Peel and seed pumpkin or squash and cut into ½-inch cubes. Melt butter in a heavy skillet over medium heat. Add leeks and sauté 5 minutes. Add pumpkin and sauté 5 minutes more. Add broth, cover, and simmer until vegetables are just tender, about 7 minutes.

Stir in half and half, sage, nutmeg, salt and pepper. Heat through, but do not boil.

Prepare fettucine according to package directions. Just before serving, stir cheeses into sauce and pour over pasta. Sprinkle more cheese over the top, if desired.

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Giant pumpkins at Applecrest Farm. Courtesy photo.

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After assembling the ingredients, blend them in a bowl, food processor, mixer, or whatever device you have at your disposal.

Line the pie dish with the crust of your choosing.

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Filling 2 cups* pumpkin puree 3/4 cup* heavy cream 2 whole eggs 1 egg yolk 1/2 cup* brown sugar 2 teaspoons* salt 1/4 cup* spice blend (cinnamon, allspice, nutmeg, ginger, sometimes star anise) *Measurements have been converted from grams and are approximate

1 small sugar pumpkin 3 sweet potatoes 1 whole shallot 2-3 tablespoons olive oil 5-6 cups chicken or vegetable stock 2½ cups arborio rice 3 leeks washed and chopped 1/2 cup part skim ricotta (optional) 2 tablespoons chopped fresh basil Freshly ground pepper, to taste Preheat oven to 400 degrees. Cut pumpkin into quarters and remove the seeds. Peel sweet potatoes and cut into quarters. Peel shallot and separate into cloves. Place the vegetables in a baking dish, brush lightly with olive oil, and roast for about 25 minutes or just until pumpkin and sweet

Bake (tented with aluminum foil) for 45 minutes at 350 degrees.

Remove the foil and check if the filling has set.

Continue cooking uncovered until set, approximately 20 minutes more.

Cool to room temperature and eat or refrigerate.

Preparation tips from the chefs: “We prefer to not use actual pumpkins for making the pumpkin puree. Pumpkins are just too watery. We especially like buttercup, kuri [and] hubbard [squashes] for their dense flesh and deep flavor. We split them and remove the seeds, followed by an hour in the oven upside down to cook the flesh.

Once they begin to collapse they’re ready to cool. We remove the pulp and puree it in the mixer to make a uniform puree.”

“We use different crusts to line our ceramic deep-dish Emile Henry pie dishes. That said, any crust will do and certainly people have their favorites.” potatoes can be pierced with a fork. Do not overcook. Cool and cut pumpkin away from the skin. Cut the pumpkin and sweet potato into chunks, and chop the shallot.

Set aside.

Heat stock to boiling in a saucepan. In a large saucepan, heat 2 tablespoons olive oil. Add the rice and sauté until it begins to brown slightly. Add leeks and sauté 2-3 minutes. Begin adding the stock, one ladleful at a time, allowing the liquid to be absorbed each time before adding more. The mixture will become creamy.

Just before adding the last ladleful of stock, add all of the vegetables. Stir in the last bit of stock. Allow vegetables to cook with the risotto. At this time, add the ricotta, if desired. It will appear grainy at first but will disappear as the risotto thickens.

Last, add the basil. Stir and cover. Allow the risotto to stand for 5 minutes before serving. Serve with freshly ground pepper.

Serves 4 as a main course.

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While most of these farms grow more than just pumpkins, all the locations below offer pumpkins on the Seacoast in some capacity, whether you can pick them yourself straight from the patch or pick them up at the farm’s store and farmstand. Contact these individual patches to learn more about specific offerings and picking conditions.

To see a full listing of farms and farm stands that offer pumpkins, visit seacoastharvest.org.

DeMeritt Hill Farm Where: 20 Orchard Way, Lee Phone: 603-868-2111 What: pumpkins and gourds, pick your own pumpkins

Applecrest Farm Orchards Where: 133 Exeter Road, Hampton Falls Phone: 603-926-3721 What: pick your own pumpkins, open daily, or visit the Applecrest Farm Bistro for homemade pumpkin delights, pumpkins also for sale at the farm market open from 9 a.m. to 5 p.m.

Harbor Gardens Center Where: 53 Bridge Road, Salisbury Phone: 978-462-8200 What: pumpkins and gourds, perfect for fall decorating, are available at farm stand

Blueberry Bay Farm Where: 38 Depot Road, Stratham Phone: 603-580-1612 What: pick your own pumpkins Cider Hill Farm Where: 45 Fern Avenue, Amesbury Phone: 978-388-5525 What: pumpkin picking available when in season, pumpkin products sold at the farm store Coppal House Farm Where: 118 N. River Road, Lee Phone: 603-659-3572 What: pumpkins for sale at the farm stand, pumpkins are grown where customers can see them

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wants that too,” Hutton said.

In other words, there are different pumpkins for different folks.

“It’s like a treasure hunt when you’re picking pumpkins,” Hutton said.

Pumpkin patches

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12 “Like everything we’re doing on the farm, it’s all about trying to see what crops we’re able to grow effectively in this area — sugar and jack-o’-lanterns are a big part of New England food and custom so we try to fill that need for the local community.”

Although guests can’t pick their own pumpkins at Scamman Farms, picked pumpkins are available to buy at the farm stand.

Scamman grows 40 varieties of pumpkin, including white, spruce, red, gourds, jack-o’lanterns and sugar pumpkins.

“Just about every variety you could think of, we grow,” Scamman said.

It’s not just about the variety, either, when people are searching for a pumpkin to take home. Some people pick pumpkins based on their level of perfection, and others want a gourd that’s not quite so home-decorating-magazine-worthy.

“Pumpkins are unique because you plant something and then 90 to 120 days later you get either this perfect pumpkin that a certain group of people wants, and then you have a pumpkin that looks like it grew at Chernobyl and you have a certain group of people that

Emery Farm Where: 135 Piscataqua Road, Durham Phone: 603-742-8495 What: pumpkins and gourds for purchase at the farm store from 9 a.m. to 6 p.m. daily

Parsell Family Farm Where: 589 Pickering Road, Rochester Phone: 603-332-6669 What: pumpkins and winter squash for purchase at the farm stand from 9:30 a.m. to 5:30 p.m., open through Oct. 31 Sanborn Hope Farm: Where: 36 Peaslee Road, Rochester Phone: 603-817-4236 What: summer and winter squash for sale at farm stand Ten Rod Farm Where: 195 Ten Rod Road, Rochester What: pumpkins for sale in seasonal farm stand Scamman Farm Where: 69 Portsmouth Ave, Stratham Phone: 603-686-1258 What: visit Scamman Farm’s Pumpkin Shack, open Saturdays

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CAR TALK

Check-engine light signals a slew of possible issues Dear Car Talk: I have a 2006 Volvo V70 wagon with 119,000 miles. For the past two years, the check engine light has been on, and the car’s message panel says the

By Ray Magliozzi engine system needs attention. I’ve taken the car to three reputable mechanics, including a Volvo dealer, and no one seems to be able to find a problem.

The car runs fine, and I’ve been told that as long as it continues to drive well, I shouldn’t sweat it. But the possibility of an issue continues to hang over my head. Should I be concerned? I have a second car — a 2011 Subaru Impreza — that I use more regularly because I’m worried I’m going to be stranded someday with the Volvo. — Janine Well, Janine, if the Volvo dealer couldn’t sell you any repairs, how am I supposed to have any shot at it?

It’s odd that the car’s computer hasn’t stored a code. Normally, when the check engine light comes on, the computer will store data that — when read by the mechanic’s scan tool — will tell him which component reported the problem and what needs to be tested.

The possible good news for you is that usually when the check engine light comes on, it’s not something that’s going to leave you stranded.

Of course, there are plenty of other things on a 10-year-old Volvo that can leave you stranded, so I don’t want to give you a false sense of confidence here.

But the components that turn on the check engine light usually are related to the emissions system. It could be a fuelair ratio sensor, a problem with the vapor recovery system in the fuel tank, or — with 120,000 miles on the car — a catalytic converter that’s ready to be replaced.

Unfortunately, it also could come on if the transmission isn’t shifting properly. That’s the one that could leave you stranded.

The problem also could be the computer itself. And if your dealer is really indebted to you (if you’ve paid off several of his boats over the years with your Volvo repair bills), maybe he’ll swap in another computer for you as a test, and let you drive the car and see if the light goes off.

That’s what I’d recommend. Since you’re afraid to drive the car, you have to start somewhere. So test the computer first.

If it’s not the computer, and the trans-

mission is not noticeably misbehaving, my advice would be to keep driving for now ... until you either get someone to read a stored code, you fail your emissions inspection or your transmission bites the dust. Good luck, Janine.

Dear Car Talk: I took my car to our mechanic to have a clanking sound in the rear checked out. He resolved it by removing the heat shield by the muffler, which evidently had partially broken off. He said it shouldn’t be a problem unless we “run it all day in a Kansas wheat field.” How important is this heat shield for someone who does mostly city and suburban driving? Do you agree with his opinion, or should we have it replaced? — Mike I tend to disagree with your mechanic, Mike. The heat shield is there to keep your 400-degrees-F muffler from setting fire to the wheat field you’re parking in. It’s also there to keep it from setting fire to the contents of your trunk.

It wraps around the muffler and, depending on the car, the muffler can be pretty close to the underside of the trunk. We’ve seen instances where people have come in complaining of a burning smell, and we’ve found the underside of the carpet in their

trunk melted. We haven’t found a set of golf clubs fused together yet, but we have seen evidence of significant heat.

Now, maybe your car is one of those where the muffler isn’t right up against the underside of the car. But we don’t know.

And here’s the other thing to consider: The heat shield — on most cars — is welded to the muffler. And when the heat shield starts to disintegrate to the point that the noise is annoying you, the demise of the muffler is not far behind.

So my recommendation would be to go ahead and replace the muffler. It’ll come with a new heat shield, and you’ll probably need it soon anyway.

I mean, if you drive the car only three miles a day, and the exhaust system never gets really hot, you probably can get away with not having a heat shield. There are plenty of people who do.

But if the circumstances all are against you — your muffler is close to the undercarriage, you drive a lot, and you sell lithium-ion batteries door to door and carry them in your trunk — we might not hear from you again.

So a new muffler and heat shield is the safe way to go, Mike.

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Tell me about your school.

We are a Montessori school located in Madbury [with] a second location opening later this fall in Dover. The school started out in Bozeman, Montana, nearly 20 years ago.

While living out west, I was the finance and operations manager there and loved it. When my husband and I moved out here to Dover, we could not find a Montessori school, so we brought it here. We just could not believe there was not one in the Dover area already.

Tell me a little bit about Montessori.

Montessori was an Italian philosopher and physician. She created a sort of lab school founded on an educational pedagogy or “method,” as we call it. It’s very much child-directed in what we call a prepared environment. We recognize and honor each child’s individual skills and strengths. We present them with materials that match their needs and is intellectually challenging for each individual child.

What are the age ranges you serve?

As young as 6 weeks through kindergarten.

And you consider yourself a school?

Absolutely. We are not a daycare. We really are a school. We implement the Montessori philosophy, and it allows us to create quality time for the kids. We want families and the general public to know that we are excited about education and believe it is possible for education to happen from birth on.

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Can you briefly describe the Montessori philosophy?

Simply, not all kids learn the same things at the same time. In Montessori, we create concentrated work periods where even the youngest of children can work either independently or in small groups and can focus on and connect with what they are working on. We want to give children the time to develop their concentration and time to complete tasks. We want children to be able to stand back and see their work and share their achievements with their classmates and teachers. We truly cater to each individual child’s needs.

Your Dover facility is not quite open, right? When does it open?

It is under construction. We are hoping for late fall. We are subject to the City of Dover inspections and State of New Hampshire child care licensing requirements.

Leon Sheehy with Sarah Greenshields.

How many kids will the Dover facility accommodate?

About 100 per day and we are expecting enrollment to be around 125. Our other facility in Madbury is licensed for 75 a day with an approximate enrollment of 110.

What is the most challenging part about your business?

I think a couple of things. Because we implement the Montessori philosophy, people think it is religious. They are unsure of our pedagogy in general — and for that reason and others, we also have some trouble getting certified Montessori teachers. This fall, though, we are partnering with a nationally accredited Montessori teaching program where we will be able to offer a residency here. We anticipate cultivating a highly qualified cohort of teachers. I think another challenge is that we need parents to jump in with us. Practicing Montessori isn’t just a method that takes place during the day. Parents need to embrace it in their homes, too.

It is a lifestyle and a way of supporting our children and embracing education as a lifelong pursuit.

Why come back to New Hampshire?

We had our two children while living in Bozeman. As the oldest was transitioning into grade school, we realized that if we were going to come back home to be closer to our families that we needed to go back then.

We love it here and are excited about bringing Little Tree Education to the Seacoast. I feel like Little Tree is an extension of families here on the Seacoast and I am honored at the opportunity we have to be involved in the lives of so many children every day.

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One year of Four Pines P28 All Night Thing P38

New book from local author P34

FRE E

MAP P . 18

Where to find the perfect pumpkins and how to use them

A WORD FROM LARRY

Master McGrath’s

Goodbye, summer

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By the time you read this summer may be officially over, as the fall equinox is Sept. 22. I guess we can say it was a good summer, although a very short season.

But fall is a busy Larry Marsolais time of the year, with festivals, apple- and pumpkin-picking, Halloween and many more things to do. As I have said in the past, Halloween is special for me. We start decorating our yard next week so it is ready for Oct. 1. Keep an eye on the Scene over the next few weeks — I am pretty sure I might be able to get a picture in!

You can also continue to read the Seacoast Scene for updates of things going on

in your community. Our last weekly publication will be Oct. 7; then we take two weeks off and start back up on Oct. 26, with our bi-weekly edition.

It has been a great season with our weekly paper and I have enjoyed the many comments from our readers every week.

Thank you to all of our advertisers, regulars and new.

Now get out and enjoy the fall season because we all know that winter is right around the corner!

As always feel free to call me anytime at 603-935-5096 to discuss local issues or to place an ad.

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

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SEPTEMBER 21 - 27, 2017

Sandwiches • Burgers • Pizza Steaks • Seafood • BBQ

VOL 42 NO 29 Advertising Staff

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

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SEACOAST SCENE | SEPTEMBER 21 - 27, 2017 | PAGE 2

115189

COMMUNITY

6 Events from around the community

COVER STORY

8 Great gourds

MAPPED OUT

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

PEOPLE & PLACES

19 The coolest Seacoast dwellers and scenes

FOOD

28 Eateries and foodie events

POP CULTURE

34 Books, art, theater and classical

NITE LIFE

38 Music, comedy and more

BEACH BUM FUN

40 Puzzles, horoscopes and crazy news Your weekly guide to the coast.

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

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

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September 21 - 27, 2017

Town.Exeter.Arts.Music presents a full day of local music, local food and local art. The third annual TEAM Fall Equinox Festival will take place along Swasey Parkway in downtown Exeter on Saturday, Sept. 23. Read all about it on p. 6.

The 13th annual Portsmouth Fairy House Tour will take place on Sept. 23 and 24, featuring more than 200 handcrafted fairy houses.

Find out more on p. 28.

The Hampton Historical Society’s history book group will discuss Ike and McCarthy: Dwight Eisenhower’s Secret Campaign Against Joseph McCarthy on Sunday, Sept. 24, at the Tuck Museum.

Get the details on p. 36.

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New Generations Coffee House is hosting a new acoustic open mic on the third Friday of every month in Newington.

Whether you want to sing or just listen, get the details on p. 38.

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TEAM (Town.Exeter.Arts.Music) is once again joining forces with artists, musicians, businesses and nonprofit organizations in the community to present a full-day celebration of local music, local food and local art. The third annual TEAM Fall Equinox Festival will take place along Swasey Parkway in downtown Exeter on Saturday, Sept. 23, from 10 a.m. to 5 p.m., with live musical and dance performances, artist vendors, local culinary offerings and interactive activities for kids.

The nonprofit is coming off the success of its inaugural Exeter Arts & Music Festival in May, which attracted over 2,000 people to downtown Exeter. TEAM Executive Director Scott Ruffner sees this festival as an extension of what the organization started in the spring.

“You will see and hear a lot of the same things from the Exeter Arts & Music Fest, because we have a core group of artists and musicians producing these events on a grassroots level, but we will be introducing new elements as well and incorporating a few needed changes that came out of our open dialogue with the public,” Ruffner said. “We’re really excited to continue making this an extension of the local community.”

The Green Alliance will be hosting an “eco-village” promoting businesses from the Seacoast that produce locally sourced and crafted products, as well as service-based companies who have made a commitment to sustainability.

Music will play a major role in the fest, with a lineup that will feature some of the region’s top bands, all with roots on the Seacoast. Two of the acts, Cold Engines and The Kenny Brothers Band, are recent New England Music Award winners and both combine elements of blues, rock and soul to create their original sounds. Crit-

Singer-songwriter Elijah Clark. Courtesy photo.

ically acclaimed trumpet player Chris Klaxton will be bringing his trio to the festival, giving music fans a unique opportunity to see world class jazz right in their backyard. Recording artist Qwill will be making a rare appearance in the area with his full band, offering a synthesis of soul, folk, electronica and world music.

There will be several other special guest performers and featured acts in the Singer/Songwriter Tent. Exeter’s own The Midnight Wrens will kick off the festival weekend on Friday, Sept. 22, with a free 6 p.m. concert on the iconic bandstand in downtown Exeter.

Homegrown food will also be an attraction, with the return of the Local Food Court. Laney & Lu Cafe, 3 Brothers Marketplace and Blue Moon Evolution will be a few of the vendors contributing selections featuring locally sourced ingredients.

There will be a cultural exhibit by Viking Reenactment from Draugar Vinlands, as well as face paint, henna, and glitter tattoos from Squirrelcat Designs.

Nearly two dozen art vendors will be showcasing and selling their work.

The Southern District YMCA will be donating a one-year membership to a drawing and bringing a rock climbing wall.

The event has a $10 suggested donation, but all are welcome to the event.

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Know about something fun going on?

Painter Brian Cartier. Courtesy photo.

SEACOAST SCENE | SEPTEMBER 21 - 27, 2017 | PAGE 6

If you have an upcoming event in the Seacoast area that you want people to know about, send the details to editor@seacoastscene. net and we may publish the information in an upcoming edition!

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the d n i f o t Where s n i k p m u p perfect them e s u o t and how

By Rebecca Walker Pumpkins are showing up at farms and on doorsteps, and the quintessential fall flavor is back in full force, highlighted on seasonal menus at restaurants, coffee shops and bakeries.

We talked to several local farmers about which types of pumpkins grow on the Seacoast and how they get them to grow, plus how to eat and cook them, how to carve them and more.

The growing process

Though local farmers all have their own methods for growing pumpkins, with varying uses of machinery and handwork, most will agree that no method is easy.

“Pumpkin growing is a lot harder than people think,” John Hutton of the Coppal House Farm in Lee said with a laugh.

Hutton started growing pumpkins back in 1980 in Stratham, when his “wife begged [him] to grow a half acre of pumpkins,” and he now successfully grows 14 acres.

“Pumpkins have to be tended to, so you have to tend them no matter what else you have going on if you want consistent pumpkins,” Hutton said. “You have to rotate pumpkins so that they’re not on the same ground the whole time, you have to make sure that the soil fertility and pH are good.”

Hutton also emphasized the importance of buying good seeds in several varieties, noting that they can get expensive.

Still, the results are rewarding for Hutton.

“Pumpkin farming is kind of addictive,” he said.

Other farmers in the area who can attest to the difficulties of pumpkin farming also seem to agree that the result is more than worth the time and effort put into the job.

At Applecrest Farm in Hampton Falls, Todd Wagner’s family began growing pumpkins when his grandfather took over

the farm in the early ’50s, and they have remained committed to growing the fruit ever since.

“The amount of pumpkins we grow now is considerably more than we used to,” Wagner said.

Wagner said that he plants most of his pumpkins in June or July and is then able to harvest them in late September and throughout the fall season, but the growing process is far from simple.

“First, you need to plow and harrow the land and create a good seed bed,” Wagner said. “And then we have a rather antiquated old planter that we use for most of our row crops. Pumpkins are row crops. …

You hop on a tractor, fill it full of seed, and then day after day, you go up and down the fields dropping a seed mechanically every few feet and that’s how they’re planted.”

The next step is to take care of weed control to allow the plant to establish itself in the soil, and at Applecrest Farm this 10 Pumpkinfest When: Oct. 7 and Oct. 8 from 10 a.m. to 4 p.m.

Where: DeMeritt Hill Farm in Lee Cost: There is no entrance fee and parking is always free. Additionally, pumpkin baked goods will be sold at Pumpkinfest, and the farm provides many gluten-free pumpkin options.

Geared mostly toward families and children, the Pumpkinfest this year will include children’s games, face painting, a bounce house, pumpkin carving and more.

The pumpkin patches at the farm are open to the public for pick your own pumpkin as well. DeMeritt Hill Farm grows a variety of pumpkins that customers can choose from, including Cinderella pumpkins, sugar/pie pumpkins and Connecticut field pumpkins.

“This will be the eighth year that we have been running the event. It’s a great way to celebrate the fall at the farm,” said Ryan Wilson of DeMeritt Hill Farm.

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9 weeding is done mechanically as much as possible. Wagner said that after this, the vine will start running and the pumpkin will eventually flower and become the recognizable object sought by consumers. He uses natural pollinators at Applecrest, and there are bees kept on the farm to help with the pollination of the pumpkin fruit. Wagner also noted that various pumpkins have different ways to mature, and that must be considered in the farming process.

Scamman Farms in Stratham has been

Create the perfect Jack-o’-lantern These tips are meant to help in the creation of the perfect jack-o’-lantern and are provided by members of Haunted Overload, a Halloween haunt that operates at DeMeritt Hill Farm and includes upward of 500 carved pumpkins every year.

1. Use a dry erase marker to draw the face, so if you mess up you can erase it easily.

2. Use a sheet rock saw to cut patterns easily.

3. Spray a concoction of 50 percent water and 50 percent lemon juice inside the pumpkin to make it last longer.

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Mix all ingredients together until incorporated. Spoon evenly among 10 small cups or ramekins.

growing pumpkins for about 25 years, and they have progressed from one acre of pumpkins to 20 acres of pumpkins in those years. Originally, there was a field on the farm that was too small for cows, so they used it instead to plant one acre of sugar pumpkins and sell them to a farm stand down the street. Now, Scamman Farm has its own fall stand.

Kirk Scamman starts his growing process between June 1 and June 15 depending on the suitability of the weather, and he explained his process.

“We use black plastic, so we put the seeds through the black plastic to make the weeding easier. … We put the plastic out on the field and then we walk up and down the rows and put two seeds every three feet in the plastic, so we do that part by hand, and we have 9 miles of plastic.”

After these initial steps, Scamman cultivates between the rows of plastic for approximately six weeks. From there, the pumpkins will crawl and grow and are ready for picking in September and October.

“What’s unique about pumpkin growing is that it’s a fall harvest rather than a summer harvest,” Scamman said. “We sell our 12 Filling 8 ounces cream cheese (room temperature) 15 ounces pumpkin puree 2 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon cloves 14-ounce can condensed milk Beat cream cheese and puree in mixing bowl until smooth. Add remaining ingredients until well incorporated and fluffy.

Use a pastry bag or just spoon or nicely dispense into cups/ramekins.

Top off with a dollop of Cool Whip or homemade whipped cream.

Garnish with a sprinkle of cinnamon sugar and a cinnamon stick.

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DeMeritt Hill Farm’s Haunted Overload features all kinds of carved pumpkins. Courtesy photo.

10 pumpkins in September and October, whereas traditional garden stands start selling their vegetables in June. … We’re just firing up.”

From giant to jack-o’-lantern

Once the pumpkins are ready for picking, each farm has is its own way of getting them to customers. Some offer pick-your-own, and mt. kearsarge indian museum some sell theirs at their stores or farm stands.

One Circle, 1,000 Stories. Experience It! The pumpkins at Applecrest Farm are 110054 available for picking and consuming by the general public. Wagner wants customers to be hands-on with the pumpkins in his farm.

“People can come right out into the field and choose the pumpkin that they like,” he Sunday, Sept. 24th, 10am-4pm said. “We grow about 10 to 12 different varieties of jack-o’-lanterns, two to three Admissions to the Mt. Kearsarge Indian different varieties of sugar pumpkins, and

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4 firm medium leeks 3 cups diced pie pumpkin or butternut quash 3 tablespoons butter 1/2 cup vegetable or chicken broth 1 cup half and half 2 tablespoons chopped fresh sage or basil 1/4 teaspoon grated fresh nutmeg Salt and freshly ground pepper, to taste 1 pound spinach fettucine 1/4 cup crumbled Gorgonzola cheese

then we also grow about 25 to 30 different varieties of decorative pumpkins and gourds,” Wagner said.

Wagner said the jack-o’-lantern pumpkin is typically one that is only used for seasonal fall decoration. The sugar pumpkin is one that people will want to eat, as it is good for pies, roasting and other types of cooking. The sugar and jack-o’-lanterns are the main focus at the farm, and they have about 8 to 10 acres in pumpkins for those types. Applecrest Farm also grows heirloom variety pumpkins, which are sold in the farm stand and are used at the farm bistro for fall seasonal dishes.

“We grow some giant pumpkins too,” said Wagner. “These are seeds that we’ve collected from all over and we recycle the seeds for the following season. … We’ve had some really fun success with growing these big pumpkins. Your average pumpkins are anywhere from 60 to 100 to 150 pounds, but we’ve grown some that are closer to the 300-, 400-, 500-pound range and they’re really impressive.”

For the most part, though, Applecrest Farm focuses on producing pumpkins that coincide with the desires and expectations of the community.

16 1/4 cup grated Parmesan cheese Trim and wash leeks. Halve each leek lengthwise and slice in ½-inch pieces. Peel and seed pumpkin or squash and cut into ½-inch cubes. Melt butter in a heavy skillet over medium heat. Add leeks and sauté 5 minutes. Add pumpkin and sauté 5 minutes more. Add broth, cover, and simmer until vegetables are just tender, about 7 minutes.

Stir in half and half, sage, nutmeg, salt and pepper. Heat through, but do not boil.

Prepare fettucine according to package directions. Just before serving, stir cheeses into sauce and pour over pasta. Sprinkle more cheese over the top, if desired.

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SEACOAST SCENE | SEPTEMBER 21 - 27, 2017 | PAGE 14

Filling 2 cups* pumpkin puree 3/4 cup* heavy cream 2 whole eggs 1 egg yolk 1/2 cup* brown sugar 2 teaspoons* salt 1/4 cup* spice blend (cinnamon, allspice, nutmeg, ginger, sometimes star anise) *Measurements have been converted from grams and are approximate

1 small sugar pumpkin 3 sweet potatoes 1 whole shallot 2-3 tablespoons olive oil 5-6 cups chicken or vegetable stock 2½ cups arborio rice 3 leeks washed and chopped 1/2 cup part skim ricotta (optional) 2 tablespoons chopped fresh basil Freshly ground pepper, to taste Preheat oven to 400 degrees. Cut pumpkin into quarters and remove the seeds. Peel sweet potatoes and cut into quarters. Peel shallot and separate into cloves. Place the vegetables in a baking dish, brush lightly with olive oil, and roast for about 25 minutes or just until pumpkin and sweet

Bake (tented with aluminum foil) for 45 minutes at 350 degrees.

Remove the foil and check if the filling has set.

Continue cooking uncovered until set, approximately 20 minutes more.

Cool to room temperature and eat or refrigerate.

Preparation tips from the chefs: “We prefer to not use actual pumpkins for making the pumpkin puree. Pumpkins are just too watery. We especially like buttercup, kuri [and] hubbard [squashes] for their dense flesh and deep flavor. We split them and remove the seeds, followed by an hour in the oven upside down to cook the flesh.

Once they begin to collapse they’re ready to cool. We remove the pulp and puree it in the mixer to make a uniform puree.”

“We use different crusts to line our ceramic deep-dish Emile Henry pie dishes. That said, any crust will do and certainly people have their favorites.” potatoes can be pierced with a fork. Do not overcook. Cool and cut pumpkin away from the skin. Cut the pumpkin and sweet potato into chunks, and chop the shallot.

Set aside.

Heat stock to boiling in a saucepan. In a large saucepan, heat 2 tablespoons olive oil. Add the rice and sauté until it begins to brown slightly. Add leeks and sauté 2-3 minutes. Begin adding the stock, one ladleful at a time, allowing the liquid to be absorbed each time before adding more. The mixture will become creamy.

Just before adding the last ladleful of stock, add all of the vegetables. Stir in the last bit of stock. Allow vegetables to cook with the risotto. At this time, add the ricotta, if desired. It will appear grainy at first but will disappear as the risotto thickens.

Last, add the basil. Stir and cover. Allow the risotto to stand for 5 minutes before serving. Serve with freshly ground pepper.

Serves 4 as a main course.

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While most of these farms grow more than just pumpkins, all the locations below offer pumpkins on the Seacoast in some capacity, whether you can pick them yourself straight from the patch or pick them up at the farm’s store and farmstand. Contact these individual patches to learn more about specific offerings and picking conditions.

To see a full listing of farms and farm stands that offer pumpkins, visit seacoastharvest.org.

DeMeritt Hill Farm Where: 20 Orchard Way, Lee Phone: 603-868-2111 What: pumpkins and gourds, pick your own pumpkins

Applecrest Farm Orchards Where: 133 Exeter Road, Hampton Falls Phone: 603-926-3721 What: pick your own pumpkins, open daily, or visit the Applecrest Farm Bistro for homemade pumpkin delights, pumpkins also for sale at the farm market open from 9 a.m. to 5 p.m.

Harbor Gardens Center Where: 53 Bridge Road, Salisbury Phone: 978-462-8200 What: pumpkins and gourds, perfect for fall decorating, are available at farm stand

Blueberry Bay Farm Where: 38 Depot Road, Stratham Phone: 603-580-1612 What: pick your own pumpkins Cider Hill Farm Where: 45 Fern Avenue, Amesbury Phone: 978-388-5525 What: pumpkin picking available when in season, pumpkin products sold at the farm store Coppal House Farm Where: 118 N. River Road, Lee Phone: 603-659-3572 What: pumpkins for sale at the farm stand, pumpkins are grown where customers can see them

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wants that too,” Hutton said.

In other words, there are different pumpkins for different folks.

“It’s like a treasure hunt when you’re picking pumpkins,” Hutton said.

Pumpkin patches

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12 “Like everything we’re doing on the farm, it’s all about trying to see what crops we’re able to grow effectively in this area — sugar and jack-o’-lanterns are a big part of New England food and custom so we try to fill that need for the local community.”

Although guests can’t pick their own pumpkins at Scamman Farms, picked pumpkins are available to buy at the farm stand.

Scamman grows 40 varieties of pumpkin, including white, spruce, red, gourds, jack-o’lanterns and sugar pumpkins.

“Just about every variety you could think of, we grow,” Scamman said.

It’s not just about the variety, either, when people are searching for a pumpkin to take home. Some people pick pumpkins based on their level of perfection, and others want a gourd that’s not quite so home-decorating-magazine-worthy.

“Pumpkins are unique because you plant something and then 90 to 120 days later you get either this perfect pumpkin that a certain group of people wants, and then you have a pumpkin that looks like it grew at Chernobyl and you have a certain group of people that

Emery Farm Where: 135 Piscataqua Road, Durham Phone: 603-742-8495 What: pumpkins and gourds for purchase at the farm store from 9 a.m. to 6 p.m. daily

Parsell Family Farm Where: 589 Pickering Road, Rochester Phone: 603-332-6669 What: pumpkins and winter squash for purchase at the farm stand from 9:30 a.m. to 5:30 p.m., open through Oct. 31 Sanborn Hope Farm: Where: 36 Peaslee Road, Rochester Phone: 603-817-4236 What: summer and winter squash for sale at farm stand Ten Rod Farm Where: 195 Ten Rod Road, Rochester What: pumpkins for sale in seasonal farm stand Scamman Farm Where: 69 Portsmouth Ave, Stratham Phone: 603-686-1258 What: visit Scamman Farm’s Pumpkin Shack, open Saturdays

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South Mill Pond

New Castle

Great Island Common

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Odiorne Point Rye

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North Hampton

Jenness Beach Fuller Gardens

Exeter

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Gilman Park

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North Hampton State Beach

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Burrows-Brookside Sanctuary

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Salisbury State Reservation

Eastern March Trail

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115345

SUNDAY BRUNCH 10AM-8PM

CAR TALK

Check-engine light signals a slew of possible issues Dear Car Talk: I have a 2006 Volvo V70 wagon with 119,000 miles. For the past two years, the check engine light has been on, and the car’s message panel says the

By Ray Magliozzi engine system needs attention. I’ve taken the car to three reputable mechanics, including a Volvo dealer, and no one seems to be able to find a problem.

The car runs fine, and I’ve been told that as long as it continues to drive well, I shouldn’t sweat it. But the possibility of an issue continues to hang over my head. Should I be concerned? I have a second car — a 2011 Subaru Impreza — that I use more regularly because I’m worried I’m going to be stranded someday with the Volvo. — Janine Well, Janine, if the Volvo dealer couldn’t sell you any repairs, how am I supposed to have any shot at it?

It’s odd that the car’s computer hasn’t stored a code. Normally, when the check engine light comes on, the computer will store data that — when read by the mechanic’s scan tool — will tell him which component reported the problem and what needs to be tested.

The possible good news for you is that usually when the check engine light comes on, it’s not something that’s going to leave you stranded.

Of course, there are plenty of other things on a 10-year-old Volvo that can leave you stranded, so I don’t want to give you a false sense of confidence here.

But the components that turn on the check engine light usually are related to the emissions system. It could be a fuelair ratio sensor, a problem with the vapor recovery system in the fuel tank, or — with 120,000 miles on the car — a catalytic converter that’s ready to be replaced.

Unfortunately, it also could come on if the transmission isn’t shifting properly. That’s the one that could leave you stranded.

The problem also could be the computer itself. And if your dealer is really indebted to you (if you’ve paid off several of his boats over the years with your Volvo repair bills), maybe he’ll swap in another computer for you as a test, and let you drive the car and see if the light goes off.

That’s what I’d recommend. Since you’re afraid to drive the car, you have to start somewhere. So test the computer first.

If it’s not the computer, and the trans-

mission is not noticeably misbehaving, my advice would be to keep driving for now ... until you either get someone to read a stored code, you fail your emissions inspection or your transmission bites the dust. Good luck, Janine.

Dear Car Talk: I took my car to our mechanic to have a clanking sound in the rear checked out. He resolved it by removing the heat shield by the muffler, which evidently had partially broken off. He said it shouldn’t be a problem unless we “run it all day in a Kansas wheat field.” How important is this heat shield for someone who does mostly city and suburban driving? Do you agree with his opinion, or should we have it replaced? — Mike I tend to disagree with your mechanic, Mike. The heat shield is there to keep your 400-degrees-F muffler from setting fire to the wheat field you’re parking in. It’s also there to keep it from setting fire to the contents of your trunk.

It wraps around the muffler and, depending on the car, the muffler can be pretty close to the underside of the trunk. We’ve seen instances where people have come in complaining of a burning smell, and we’ve found the underside of the carpet in their

trunk melted. We haven’t found a set of golf clubs fused together yet, but we have seen evidence of significant heat.

Now, maybe your car is one of those where the muffler isn’t right up against the underside of the car. But we don’t know.

And here’s the other thing to consider: The heat shield — on most cars — is welded to the muffler. And when the heat shield starts to disintegrate to the point that the noise is annoying you, the demise of the muffler is not far behind.

So my recommendation would be to go ahead and replace the muffler. It’ll come with a new heat shield, and you’ll probably need it soon anyway.

I mean, if you drive the car only three miles a day, and the exhaust system never gets really hot, you probably can get away with not having a heat shield. There are plenty of people who do.

But if the circumstances all are against you — your muffler is close to the undercarriage, you drive a lot, and you sell lithium-ion batteries door to door and carry them in your trunk — we might not hear from you again.

So a new muffler and heat shield is the safe way to go, Mike.

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PEOPLE AND PLACES

SARAH GREENSHIELDS FOUNDER OF LITTLE TREE EDUCATION IN DOVER 1677 Ocean Boulevard (Rt. 1A) • Rye, NH • Take Out or Dine In • (603) 436-2280

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Tell me about your school.

We are a Montessori school located in Madbury [with] a second location opening later this fall in Dover. The school started out in Bozeman, Montana, nearly 20 years ago.

While living out west, I was the finance and operations manager there and loved it. When my husband and I moved out here to Dover, we could not find a Montessori school, so we brought it here. We just could not believe there was not one in the Dover area already.

Tell me a little bit about Montessori.

Montessori was an Italian philosopher and physician. She created a sort of lab school founded on an educational pedagogy or “method,” as we call it. It’s very much child-directed in what we call a prepared environment. We recognize and honor each child’s individual skills and strengths. We present them with materials that match their needs and is intellectually challenging for each individual child.

What are the age ranges you serve?

As young as 6 weeks through kindergarten.

And you consider yourself a school?

Absolutely. We are not a daycare. We really are a school. We implement the Montessori philosophy, and it allows us to create quality time for the kids. We want families and the general public to know that we are excited about education and believe it is possible for education to happen from birth on.

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Can you briefly describe the Montessori philosophy?

Simply, not all kids learn the same things at the same time. In Montessori, we create concentrated work periods where even the youngest of children can work either independently or in small groups and can focus on and connect with what they are working on. We want to give children the time to develop their concentration and time to complete tasks. We want children to be able to stand back and see their work and share their achievements with their classmates and teachers. We truly cater to each individual child’s needs.

Your Dover facility is not quite open, right? When does it open?

It is under construction. We are hoping for late fall. We are subject to the City of Dover inspections and State of New Hampshire child care licensing requirements.

Leon Sheehy with Sarah Greenshields.

How many kids will the Dover facility accommodate?

About 100 per day and we are expecting enrollment to be around 125. Our other facility in Madbury is licensed for 75 a day with an approximate enrollment of 110.

What is the most challenging part about your business?

I think a couple of things. Because we implement the Montessori philosophy, people think it is religious. They are unsure of our pedagogy in general — and for that reason and others, we also have some trouble getting certified Montessori teachers. This fall, though, we are partnering with a nationally accredited Montessori teaching program where we will be able to offer a residency here. We anticipate cultivating a highly qualified cohort of teachers. I think another challenge is that we need parents to jump in with us. Practicing Montessori isn’t just a method that takes place during the day. Parents need to embrace it in their homes, too.

It is a lifestyle and a way of supporting our children and embracing education as a lifelong pursuit.

Why come back to New Hampshire?

We had our two children while living in Bozeman. As the oldest was transitioning into grade school, we realized that if we were going to come back home to be closer to our families that we needed to go back then.

We love it here and are excited about bringing Little Tree Education to the Seacoast. I feel like Little Tree is an extension of families here on the Seacoast and I am honored at the opportunity we have to be involved in the lives of so many children every day.

— Rob Levey

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PEOPLE AND PLACES

Fitness in the fall

Crisp air and foliage make for refreshing workouts While I engage in all kinds of fitness activities, I am a runner first and foremost. I am also a fairly reflective runner — and this time of year serves as amazing fodder for my overactive mind.

The leaves

For those of us who run, the next month is going to present some incredibly beautiful colors. From orange to red, yellow and variations of all three colors, the leaves are a bittersweet reminder that all things in life have their time and fade.

Indeed, we power through the winter months and the odd mud season that characterizes March and April to find ourselves on the other side in May. We run past the ocean, through forests and down meandering country roads in eager anticipation of the seeming rebirth of life itself, which is epitomized by the budding of leaves.

As someone who grew up on the eastern end of Long Island, I am constantly amazed at the short period of time during which we actually have leaves in northern New England. They do not stay around long at all — maybe four months or so?

I love leaves. I enjoy seeing them come out in the late spring, watch their green fullness manifest during June and July, and marvel at the bright hues that begin to emerge in September. I have seen some incredible changes already in certain parts. There is a stretch on Route 108 heading from Exeter to Dover that has changed already.

The air

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SEACOAST SCENE | SEPTEMBER 21 - 27, 2017 | PAGE 22

Ever head outside this time of year in the late afternoon or early evening and feel that brief coolness in the air? It is an amazing feeling and absolute proof that summer’s grip is waning.

While I have trouble getting out for a run in the morning — I usually work at my computer with coffee and stare at my youngest son eating breakfast — I am intrigued by running before 7 a.m. There is that crispness in the air and the foreboding sense that the world is about to change in the coming weeks. Old Man Winter is coming, and that means ice dams, oil deliveries and thoughts on why I refuse to buy a snow blower.

In the meantime, the air still retains warmth, but typically without that oppressive humidity that settles in sometime in late June and continues through the middle of August. I am not complaining, but there is a six- or sev-

en-week time frame in which running really turns into a sweaty affair.

The opportunity

For me, this time of year represents a last push for my fitness goals. The first snow will alter my running routes, and eventually snow piles will make it almost impossible to run outside at all. The “dreadmill” is coming.

I usually count up my miles for the year — currently I am at 1,393 miles and my hope is to tack on another 700 miles this year. When the weather cools down, it becomes much easier for me to try and go out for those long 20-mile runs that feel somewhat untenable in the middle of the summer. I am also training for either a 25K or 50K in mid October, so now’s the time for a few last few hard runs.

September and October represent prime running weather — lower humidity, pretty foliage and just an overall more mellow feel to the world. I really enjoy running this time of year even if I find it somewhat bittersweet.

The takeaway

I think for a lot of us — runners or not — there is a seasonal aspect to our fitness training. There are ebbs and flows. This is my time of year to flow, but I know this is only a temporary resurgence.

There will come a time during this winter where I will struggle with the cold, the snow, the effort required to run. In the summer, for instance, I wear a shirt and shorts and I am off. In the winter, I wear sweatpants, gloves, various reflective gear and perhaps a hat.

There is a lot more planning that goes into a run during the winter.

In looking ahead, though, I am reminded that I must not forget now. It is a privilege to be able to run and train without serious ailments or injuries. Someday I will not be able to lace up my shoes and head out on adventures. Getting fit is not just a run on a random road. It is a journey within ourselves — and one made much more beautiful when the leaves are orange, red and yellow.

— Rob Levey

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SEACOAST SCENE | SEPTEMBER 21 - 27, 2017 | PAGE 23

Q&A’S

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

Would you rather keep all four seasons or have summer last forever?

If you had to give up breakfast, lunch or dinner, which would you choose?

“All four seasons, I like the diversity. I like fall because it’s not too cold and not too hot plus I like the foliage.”

“Lunch because I only really think about eating when I wake up or go to bed. In the middle of the day you’re just working.”

ROB DEMARCO OF SPRINGFIELD, MASS.

What soda flavor would you invent and what would it be called?

“OK, let’s go blueberry and it would be called bluesy like the music and it would have lots of antioxidants in it.”

NICOLE DECLERCK FROM BRUSSELS, BELGIUM

SEACOAST SCENE | SEPTEMBER 21 - 27, 2017 | PAGE 24

ALYSHA LEWIS OF SPRINGFIELD, MASS.

Ice cream cake or regular cake?

“Regular cake because I like the frosting a lot more and regular cake just tastes better.”

GARY NELSON OF PELHAM, N.H.

Q&A’S

Thank You For Another Great Summer Season!

continued...

How would you describe caramel without using the word caramel?

“Sticky, sweet and you put it on ice cream sundaes. I’m trying to think of the color, it’s not butterscotch but it’s like a light brown.”

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“That one is kind of tricky. I jumped off a jump we made at home with my bike and ran into a light pole. So I would say, ‘Watch out for that pole.’”

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SEACOAST SCENE | SEPTEMBER 21 - 27, 2017 | PAGE 25

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FOOD

CAUTION Happy anniversary DELIVERY VEHICLE

Four Pines Brewing Co. reflects on its first year

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Four Pines Brewing Co. in Hampton is turning 1 and is celebrating the success of TO OFFLOAD SEACOAST SCENE! its balanced approach to beer, focusing on a wide range of beers rather than just on “big SceneScene beers” with a high alcohol content. e n e Sc Scene cene Scen e Sce ne S e Scen “We kind of keep it a little more simple,” General Manager Jesse Green said. “We ...AND OTHER FINE FREE PUBLICATIONS! CONTACT DOUG LADD want a beer that you come and drink and 603-625-1855 X135 Circulation Director think that you could drink it all day, and can 603-625-1855 Ext 135 come back tomorrow and drink the same or email resume/cover letter to dladd@hippopress.com one again.”

Green said that although the company has reached a successful stage now, there FUN! EASY & REWARDING! was a bit of learning involved to get to this DELIVERY CONTRACTORS NEEDED! point.

“We had to do some learning about balance, but Four Pines has definitely been YOU WILL NEED: The following routes well-received by the Hampton communiare available: ty,” Green said.

• Reliable van, Wed / Thurs Daytime Hours That’s in part because of brewer Jason, HIPPO RUNS minivan or who creates a beer that fits Four Pines’ misNashua / Nashua South sion to keep it simple. truck with cap Hudson / Pelham Windham / Salem “Jason is so meticulous in how he does • Proof of insurance Atkinson / Plaistow things, he’s so big on keeping everything • Flexible and super-clean, so you actually get a cleaner Wed / Thurs Daytime Hours Friendly personality SEACOAST SCENE RUNS and crisper taste out of the beer.”

Dover / Rochester • Honest work ethic Green said Four Pines tends to offer a Somersworth / Durham little bit of everything. They have a few Exeter / Epping flagships, including Naughty Pine IPA, Rye Beach American Pale Ale, Foggy Amber and Triniti Pale Ale. According to Green, they also offer some lagers and will have a porter coming out soon for the fall. Four AUTO SALES & SERVICE Pines distributes its beers to about 13 restaurants in the Rockingham County area, and its beer distribution will be expanding in the near future.

“We will have our first bottled beer in the next few weeks, so that will be pretty exciting,” Green said.

These first bottled beers are being sold 24 HOUR directly out of Four Pines, according to TOWING Green. This month the company will start to do some canning and the cans will be & ROAD HOURS at a number of mom-and-pop shops in SERVICE sold Mon 7:30 - 5 the area.

Tue 7:30 - 5 In addition to successful brews, Four MAJOR & Pines Brewing Co. serves the full menu Wed 7:30 - 5 MINOR from the Community Oven, which is also Thu 7:30 - 5 owned by Four Pines owner Shane Pine. In REPAIRS Fri 7:30 - 5 the future, according to Green, they will be Sat 8:00-12 *FOREIGN & adding a menu with eight to 10 items excluClosed Sundays DOMESTIC* sive to the Four Pines brew pub.

“When we designed the Four Pines brew pub, it was designed to be a sort of speak-

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Where: 845 Lafayette Road, Hampton Hours: 4 p.m. to 10 p.m. Monday through Friday, 11 a..m. to 10 p.m. Saturday and Sunday Contact: 603-601-6311; find them on Facebook

SEACOAST SCENE | SEPTEMBER 21 - 27, 2017 | PAGE 28

Courtesy photos.

easy theme, so it’s definitely not a dive bar, definitely a little bit classier than that, it’s kind of a place that anyone can go to,” Green said.

On Friday and Saturday nights at Four Pines, beer and music collide. From 7 to 10 p.m. on these nights, the company offers live music in the beer pub. Music nights typically entail a solo artist with an acoustic guitar and singing.

According to Green, Four Pines is starting to take on some more events in addition to the music nights. For example, it hosted the Four Pines Black Tie Beer Dinner on Aug. 31 to celebrate the company’s oneyear anniversary.

All upcoming events are posted on Four Pines’ Facebook page, and instructions for

purchasing tickets can be found there as well.

“We’ve had a few beer festivals that we’ve been in attendance at and we’ve had a lot of good feedback about the quality of the beer,” Green said. “So that’s been something that we’ve taken a lot of pride in.”

For Green, the community aspect of the company has been an equally rewarding part of being involved at Four Pines. This year, Four Pines will be the top sponsor of the Exeter Powder Keg. “Shane Pine has been a part of this community his entire life,” Green said. “I grew up in Hampton and so did the brewer, so we’ve all been a part of this community for a long time and it makes us pretty proud that we get to sponsor such a big event on the Seacoast.” — Rebecca Walker

FAIRYLAND The 13th Annual Portsmouth Fairy House Tour will take place on Sept. 23 and 24 from 11 a.m. to 3 p.m. both days, rain or shine. The Portsmouth Fairy House Tour is the world’s largest fairy house tour and features more than 200 handcrafted fairy houses made by local artists, florists, businesses, families and local school children. Tracy Kane, local author and illustrator of the Fairy Houses Series, will be on hand both days of the Tour to greet ticket holders and sign autographs. In addition, visitors can expect to see performances by the Southern New Hampshire Dance Theater and the NH Theatre Project. Advanced tickets are $25 per family, $12 per adult, $8 per senior and $4 per child ages 3-12. Tickets purchased on the day of the event are $15 per adult, $10 per senior, $5 per child ages 3-12, and $30 for families of two adults/two children or one adult/four children. Tickets include full admission to all the Strawbery Banke Museum historic houses and to the Governor John Langdon House.

Visit portsmouthfairyhousetour.com. “Game of Faeries” by 2016 Artist Invitational Winner Marilyn Stowe. Photo Credit: Barry Kane.

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Ideas from off the shelf

Potato Mousseline As if you needed another reason to love mashed potatoes, let’s talk about potato mousseline. This twist on the classic dish is so simple, dinner guests will be left wondering what your secret is for the creamy, dreamy spuds. Mousseline is a general French term for a light, fluffy dish, and this potato recipe does not disappoint.

Admittedly, this recipe does take a bit more time than regular mashed potatoes, but in my opinion the results are worth it.

I probably wouldn’t go through the trouble of making these on a random weeknight, but for dinner guests or some of the rapidly approaching foodie-favorite fall holidays, these are a must.

Since I was only making the potatoes for my party of four, I reduced the amounts called for in the original recipe by about half (OK, OK, I used the same amount of butter as called for in the original recipe).

As it turns out, brown butter and nutmeg amp up the flavor level of this basic dish and turn it into a five-star side.

One of my favorite things about this potato preparation is just how smooth the finished dish ends up being. I passed the potatoes through a splatter screen over a bowl since I was lacking a sieve, and I was thrilled with how well they turned out. But this recipe alone would be enough for me to purchase a ricer and make these dreamy Potato Mousseline Recipe courtesy of New York Times Cooking 2 pounds Yukon gold or fingerling potatoes Salt 3 cups heavy cream 2 tablespoons butter Whole nutmeg Fleur de sel (optional) Peel potatoes and simmer in salted water

potatoes more frequently.

Using heavy cream instead of milk boosts the richness of potatoes and is an easy enough swap for milk in your everyday mashed potatoes to give you a creamier version on the fly.

This recipe sounds fancy but is very simple, if a smidge time-consuming. With only five ingredients, more than half pantry-friendly, this recipe is a great way to spruce up a basic side dish. The nutmeg in particular adds an earthy, nutty quality that comes through in every bite. I mixed some into the potatoes while preparing them and sprinkled a bit on top before serving for an extra punch of flavor. Similarly, the brown butter adds some depth and a bit of toastiness to the spuds.

While it would be easy to wax poetic about this side dish, I’m heading back for seconds instead, and will be working this dish into my dinner-party rotation. Even with the arguably elevated flavor of the nutmeg added, which is a far cry from the garlic and butter combo they have come to love, my kids ate these potatoes up, and my daughter has started asking for the “extra fluffy” potatoes at meal time. Overall, the added fluffiness and flavor are worth the extra time preparing the dish, and I’d venture to say any dinner guests you have will quickly agree. — Lauren Mifsud until fork tender, about 15 minutes. While potatoes cook, place cream in a small pot and simmer over medium heat. Cook until reduced to about 2 cups. In a small pan, add butter and heat until it just begins to brown and smells nutty. Drain the potatoes and run through a food mill or ricer. Pass potatoes through a fine sieve into a bowl before lightly folding in the cream. Reheat the brown butter if needed, and then swirl the butter into the potatoes. Top with several grinds of nutmeg and a sprinkling of fleur de sel (optional).

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DRINK

Building a community of beer One brewery at a time

I’ve said before I think the New Hampshire beer scene has an “understated excellence.” I would and do put many of New Hampshire’s best brews up against some of the Northeast region’s most notable and renowned breweries. Yet on a national scale, New Hampshire does not really have the same renown as places like Portland, Maine, or Burlington, Vermont.

I was fortunate to chat with CJ White, executive director of the New Hampshire Brewers Association (granitestatebrewersassociation.org). The Brewers Association is a nonprofit organization promoting the “development and expansion of the brewing industry” in New Hampshire, which already has more than 45 breweries statewide. I wanted CJ’s thoughts on beer in New Hampshire.

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than just as individuals, we can do more to attract people to this state…. We can gain traction and get that recognition. And we’re working to improve the overall quality and to educate brewers.

In terms of quality, how do you get brewers to tweak recipes?

It’s more collaboration. It’s not a sense of “I’m going to tell you how to do this.” We can work together. We’re having our firstever inaugural technical seminar and we’re partnering with [the University of New Hampshire]. We have 16 different sessions: how to sour, how to barrel, a bunch of education. There’s still this evolution of beer going on.

What’s unique about New Hampshire’s scene?

We often get compared to Vermont and Maine. When you’re situated between the two — both of which are very popular beer destinations — we always think about how we can stand out. We try to find ways to selfidentify. We’re trying as an association to put our own little niche on the beer community.

In terms of styles, the IPA is incredibly popular, but do you see other styles as ‘on the rise’ in New Hampshire?

Kolsch and pilsners. We’re starting to see those more and more. Brewers are realizing that the barrier to entry for those who are not sure about the craft movement can be an issue. Styles like [kolsch and pilsners] make it easier. On top of that, sours are I guess we are kind of stuck between popping up and browns are popping up….

Vermont and Maine.

For first-timers, where do you start in I don’t like to say we’re stuck. I like to New Hampshire? say we’re slightly behind. Even as an assoGrab our New Hampshire beer trail. We ciation, we’re 3½ years old. … I think the Maine Brewers’ Guild is over 25 years old. have a passport program. There are some There is this ever-growing sense that “OK, really good loops in there. I suggest contactwe need to come together. We have a lot ing growler tours too. There are a few out of great beer here. … It’s better if we work there. That’s really the safer option. There together.” If we do work together, rather are multiple companies offering growler tours and a few more in the beginning stages: Seacoast, Londonderry/Derry and even What’s in My Fridge the North Country — you don’t realize how Hair Raiser Double IPA by Exhibit ‘A’ many breweries there are north of Plymouth.

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How do you characterize the brew scene in New Hampshire?

I think there is a lot of community in the brewing scene in New Hampshire. When I say that — there’s a sense of community among brewers, but also each community wants to have its own brewery. Towns are contacting us to see how to attract a brewery to their town. There’s a sense that it’s bringing in tourism…. [A brewery] is not just a place to have a beer.

CJ White, executive director of the New Hampshire Brewers Association, at Elm City Brewing. Courtesy photo.

Brewing Co.: This beer hit me right in the face with hops but it was not too, too bitter. And, frankly, at the time, after being shut in all day due to rain with all three kids, I needed a beer to hit me right in the face with hops — and this delivered.

Jeff Mucciarone is a senior account executive with Montagne Communications, where he provides communications support to the New Hampshire wine and spirits industry.

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Back in action

Another crime to solve in Hampton author’s Dan Marlowe series Fall is the perfect time to cozy up with a good mystery — and if you’re already missing the beach, The Hampton Beach Tapes by local author Jed Power can bring you right back to Courtesy photo. the shore.

The Hampton Beach Tapes continues the plot of the five preceding books in Power’s Dan Marlowe series: The Boss of Hampton Beach, Hampton Beach Homicide, Blood on Hampton Beach, Honeymoon Hotel and Murder on the Island.

All the books in the series revolve around protagonist Dan Marlowe, a Hampton Beach bartender and amateur detective who gets tangled up in a number of unsavory things on the beach.

“The sixth book in the series follows Dan and a recurring cast of characters through the adventures on Hampton Beach as Dan stumbles his way and solves the crime on the street with the help of his friends and whatnot,” said Power.

The Hampton Beach Tapes begins with a rap on Dan’s door as Lieutenant Grant, a character who believes Dan is involved in every crime on the beach, shows up at his home. In this story, Power said, Lieutenant Grant blames Dan for a crime surrounding the sale of pornographic tapes at a local store. However, when Dan starts to look into the situation, he learns that there is a lot more going on than the sale of porn tapes and a serious investigation begins.

When it comes to his most recent book, Power has a few expectations for his readers. First, he said he hopes for readers to learn about Hampton Beach; he uses all real locations in the stories, with the exception of crime locations.

Additionally, Power hopes that Dan’s character development will be impactful for readers.

“Dan has a shady background but he’s overcoming it and struggling with it,” Power said. “I hope people can identify with that.”

In the end, though, Power said the one thing that makes all the writing worthwhile is to hear that readers are enjoying the book and having a fun time with it.

“When it comes right down to it, I just hope that [readers] have a good enjoyable read, and that’s the feedback I’m getting so far with the sixth book,” Power said.

The Dan Marlowe series includes a number of personal ties for Power as well.

“I love Hampton Beach. I’ve been coming here since I was a little kid, for my whole life, and I love it here,” he said.

In addition to the location, the character Dan Marlowe himself holds a special place in Power’s heart. Power said that there was a real Dan Marlowe, who was his father’s best friend and who wrote about 50 fiction books himself.

JED POWER Marlowe’s most famous book, The Name of the Game is Death, was written in Power’s childhood bedroom. In The Name of the Game is Death, the main character is named after Power, so Power decided to return the favor in his own series. Marlowe

Dan has a shady background but he’s overcoming it and struggling with it.

I hope people can identify with that.

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served as Power’s inspiration to write in the crime and mystery genre.

“I remember watching [Marlowe] typing away and I remember thinking that this is what he did for a living and actually made money off of it. I found that attractive,” Power said.

Now a fiction author himself, Power has worked to develop his own writing style. Power shared that his writing process includes writing for about two hours a day, seven days a week, taking time off when needed. The author noted that he also spends a lot of his time coming up with ideas for the theme and plot of the book he is working on.

He said the biggest challenges for him do not come from the actual writing of the novel. Rather, they come from the marketing aspect of authorship, as the marketing world has become increasingly technical and complex in the time that he has been

writing and publishing books.

That is not to say, however, that there are no writing challenges.

“Believe it or not, the most difficult part of writing the book for me is that I have trouble writing female characters,” Power admitted. “It’s really hard for me to get inside their heads so I’m always working on that.”

Writing blocks aside, Power said his writing style, which he described as “medium-boil and a little noir-ish,” remains pretty constant throughout the Dan Marlowe stories. In The Combat Zone, the first book in Power’s Mike Malloy Series, the author explores a slightly different writing style.

Looking to the future, Power said that readers can certainly expect a seventh book in the Dan Marlowe series, though he is having some trouble coming up with ideas for the seventh book because he would like to come up with a way to bring the series, which takes place in the early 1990s, up to present day at Hampton Beach.

“I have a couple ideas for the seventh book right now, but we’ll have to wait and see where it will go,” Power said.

The Hampton Beach Tapes was released June 11 and is available in paper and e-book and is sold at various locations in Hampton as well as Amazon and Barnes & Noble.

— Rebecca Walker 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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The Bright Hour, by Nina Riggs (Simon & Schuster, 310 pages)

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I am one of those people who love to read memoirs from those who have overcome a terrible situation — like having your arm caught under a boulder in the desert, surviving when your child dies, having your life altered so much that it barely resembles what it once was, or facing your own mortality. I read these books not because of some morbid fascination on my part, but because I want to compare how I would feel in a similar situation.

Would I have the guts to keep going? And if so what might that look like?

The Bright Hour is Nina Riggs’ account of dying from cancer. A few months after her mother died of cancer, Riggs found out, at age 38, married and with two young boys, that the breast cancer she had been in treatment for had become metastatic and incurable. Like her mother before her, she was going to die.

Sometimes life can just be a bit too much.

The Bright Hour is in incredibly complex story of grief for her mother’s death, grief for the loss of a future with her husband and two young boys, and grief that so much is not how she envisioned it would be. It is a painful read leading to an ending that you know will be there but you still hope with all your heart will be different. Maybe there was a miracle, maybe a cure from some new trial.

But alas, there is nothing on which to place hope. The book ends with a statement by Riggs’ husband. Nina died.

So why on earth read such a sad story?

Because within the pages lies incredible awareness and honesty. This is not one of those “adversity has made me stronger” stories. It’s more like an “adversity has made me stop, look around, and think about what’s really important in my life” kind of story.

During her terminal diagnosis, a time of pure turmoil, Riggs must also deal with the grief of losing her mother. She writes about spending time with her mother when she was dying: “We read Atul Gawande’s Being Mortal together. Its clarity on end-of-life care shakes through me like a summer storm. I give the ebook to everyone I know. Much of Gawande’s discussion revolves around the decision to stop treatment for cancers that seem to be relentlessly unbackdownable. Many of the stories he tells there — including his own father’s death from a spinal tumor — are hard to read. But what he is working toward in his difficult exploration is unquestionably beautiful: how to distill what matter most to each of us in life in order to navigate our way toward the edge of it in a meaningful and

SEACOAST SCENE | SEPTEMBER 21 - 27, 2017 | PAGE 36

satisfying way.”

This is exactly the journey that Riggs takes us on throughout her book. She tries her best to approach death meaningfully. So she does chemotherapy, she loses her hair and gets her wig. She dutifully goes to every doctor’s appointment, where invariably she learns that the cancer has either not improved or gotten worse. And at time Riggs despairs.

Like any of us would.

Riggs was a published poet. Her preferred visual and pure thought language didn’t fail her when she wrote this book. The words diligently proceed across the page stripped of all that is non-essential. You watch the process of poetic evolution as full paragraphs used at the beginning of the story when she had more energy, more stamina, and more hope are replaced with clipped essential poetic pictures. There is no longer enough time for anything else. Only what matters.

“Suddenly I am aware of so many wheelchairs. So many unsteady steppers.

So many pale faces and thin wisps of hair and ghostly bodies slumped in chairs. Angry, papery skin.

Half-healed wounds. Growths and disfigurements straight out of the Brothers Grimm. So many heads held up by hands.”

Eventually Riggs turns from the importance of treatment of her cancer to the importance of her family.

Even though her spine and body are riddled with cancer, she goes on vacation with her husband. She snuggles with her sons. She worries when she gets a call about one of them acting out. She wonders if they will remember her after she dies.

And Riggs writes down how she feels.

Thank God she writes, because the gift that she leaves behind to the world is a guidebook for those going forward who might want to also “navigate their way toward the edge of death in a meaningful and satisfying way.”

A — Wendy E. N. Thomas

BACK TO THE ’50S Step back into the 1950s of the McCarthy Era with the Hampton Historical Society’s history book group on Sunday, Sept. 24, at 4 p.m. at the Tuck Museum.

The book to be discussed is Ike and McCarthy: Dwight Eisenhower’s Secret Campaign Against Joseph McCarthy by David A. Nichols, published in the spring of 2017.

“The group selected this book because nothing new has been available about the McCarthy Era in quite a while,” said Barbara Tosiano, director of the Hampton Falls Free Library, who leads the book group. “The author, who is an Eisenhower scholar, presents the thesis that Dwight Eisenhower, as president of the United States, was working behind the scenes to discredit McCarthy. People tend to think of Eisenhower as a grandfatherly figure who played a lot of golf. But he was also a general in the U.S. Army, a powerful person with a strong military background.”

Senator Joseph McCarthy publicly charged that communists had infiltrated the U.S. State Department. He subsequently became chair of the Senate’s subcommittee on investigations of anti-American activities.

His investigations of government departments and questioning of numerous witnesses resulted in the “Red Scare.”

McCarthy was eventually discredited and died in 1957 at the age of 49.

Whether Eisenhower played a role in McCarthy being discredited will be part of a lively discussion.

The treat from the 1950s will be Cocoanut Loaf Cake, which was served at Howard Johnson’s restaurants located along highways. Eisenhower promoted the interstate highway system.

All are welcome to attend the book discussion. The Tuck Museum is at 40 Park Avenue in Hampton.

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All night thing

Musicians team up for Cornell tribute show When Chris Cornell killed himself in May, his fans reeled with shock — but the tragedy hit deeper for musicians inspired

by Cornell. Drummer Justin Pacy is a fan of all the stages of Cornell’s career, and then some. He called hearing Soundgarden at age 11 “life-changing … a completely different realm of hard rock.”

This admiration continued through Cornell’s solo work and stints in the short-lived Mad Season and Audioslave. The news of his death “was just heartbreaking,” said Pacy in a recent phone interview. His first response was to think about inviting a bunch of friends to play Cornell’s music — a classic musician move.

“It was almost a joke,” he said about the Facebook post he made to test the water, “but it was overwhelming how many people got back to me.” Pacy made a few calls, and the result is All Night Thing: A Tribute to the Music of Chris Cornell, set for Sunday, Sept. 24, at Wally’s Pub. The show was originally going to be a benefit for the Chris and Vicky Cornell Foundation, formed by the late singer and his wife to protect vulnerable children.

Details couldn’t be worked out, so the event will instead acknowledging the personal turmoil that led to Cornell’s death, with proceeds donated to the National Alliance on Mental Illness and New Hampshire Child & Family Services.

Plans are to raise over $10,000 through the effort, through ticket sales and raffle items donated by restaurants, bars and area businesses; one of Pacy’s friends even chipped in a pair of tickets for the upcomAll Night Thing: A Tribute to the Music of Chris Cornell When: Sunday, Sept. 24, 6 p.m.

Where: Wally’s Pub, 144 Ashworth Ave., Hampton Beach Tickets: $2 at ticketweb.com (21+)

Justin Pacy. Courtesy photo.

ing Guns N’ Roses show at Boston Garden.

Music Mill owner Joe Lacerta offered his Manchester store as an official sponsor and is providing back line gear.

“Joe is the nicest guy when it comes to helping out the local music scene,” said Pacy.

Wally’s Pub owner Derek Russo donated his room, and radio station Rock 101 is providing promotional help.

The tribute show is shaping up to be the largest gathering of regional musicians in years, and promises to be a memorable event. The list of volunteers to perform grew from an initial wave of 60 to over 90 for a three-hour night divided into two parts. A set of classic hits will feature fivepiece bands with a love of Cornell’s music in common — and sometimes not much more.

“Some know each other and some do not,” Pacy said. “I picked every song that was a radio single, and … sent a message introducing them all, and told them to get together [and] figure out where to rehearse.”

So far, 15 instant bands have formed; all

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are seriously preparing. Pacy talked about a New York-based drummer going above and beyond for the cause.

“He’s driving up to rehearse one song with these guys,” he said. “I told him, ‘You’re a drummer and I’m a drummer — I know you know how to play this part,’ and he told me, ‘No, no; of course I’m going to take the time.’ This is incredible!”

When another group gathered for the first time, two members realized they’d played together in another band over three decades ago. Even more interesting is the story of Sally and Jenny Barry, two musician sisters with ties to the early Seattle grunge scene.

Pacy recruited them to duet on a song from the first Alice in Chains record that Cornell guested on with late singer Layne Staley and Mark Arm of Mudhoney.

Sally Barry was part of STP, a band that toured with Sonic Youth and Nirvana, and contributed to the Singles soundtrack as member of Truly. She also did session work with Mark Lanegan of Screaming Trees; Jenny now lives in Vermont. Yet in all their shared years of performing, the two sisters have never appeared together. This prompted their 80-year-old father to make plans to fly across the country for the show.

“I wanted two female vocalists for ‘Right Turn,’ and a friend in Vermont randomly mentioned Jenny, so I reached out,” Pacy wrote in a text. “After talking with her, I asked if she knew another female that I could add to the song, and she mentioned her sister ... and here we are.”

— Michael Witthaus

NEW OPEN MIC New Generations Coffee House is hosting an acoustic open mic on the third Friday of every month, from 6 to 9 p.m., at Holy Trinity Lutheran Church, 22 Fox Run Road, Newington.

Advance sign-up is encouraged as the number of acts is limited to suit the available time. There is no charge, and listeners are welcome. For information call 603-953-3855 or email dmgr@ comcast.net.

Greg’s Bistro Pizza, Lunch, Dinner, Sandwiches, Seafood Eat In Or Take Out

Full Service Bar

WE DELIVER! • 603.926.0020 445 Lafayette Road, Hampton NH 114745

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-Wide Selection of Craft BeersCheck out our climate controlled wine room!

Mon-Sat, 10am-8pm • Sun, 12pm-5pm

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On the NH Seacoast in the 2015 Readers Choice Awards.

We promise to provide the best selection of Beer & Wine, and always give you the best service!

CRAFT BREWS FROM THE SEACOAST, NEW ENGLAND, AMERICA AND BEYOND. Whether you’re looking for an American Black Ale, or a Belgian-Style Fruit Lambic, chances are that Prost! has what you’re looking for. Our collection of beer and wine in New Hampshire boasts selections from all over the country and even beyond. Not sure what you want? Let us know and we’ll be happy to help you make a choice.

FINE WINE FROM AROUND THE WORLD We may house our beer & wine in NH, but our unique selections come from all over the world. Come to one of our wine tasting events here at Prost! to see what our selection is all about.

109632

BEACH BUM FUN JONESIN’ CROSSWORDS BY MATT JONES

“A Creepy Game” — with a common name Across 1 Iowa State University locale 5 “Baywatch” actress Bingham 10 Figure in some unlimited phone plans 14 “I ___ Food” (Food Network show with title YouTube celeb Hannah)

15 Second-largest Great Lake 16 Ride-share company that changed CEOs in 2017 17 Fourth-largest Great Lake 18 Block legally 19 Quahog, for one 20 Valet for Red Scare proponent

Eugene?

23 Downed Russian space station 24 Turn 25 “Lord of the Rings” actress Tyler 28 The amount of electricity needed to power a fried chicken container?

35 Without any guarantees 37 Fifth column abbr.?

38 Hit the sack 39 ‘60s Secretary of State Dean 40 Alien’s foe, in B-movies 42 Iberian Peninsula river 43 Geologic age meaning “without life” 45 Hold back, as breath 46 “Meh” 47 Candice Bergen TV comedy with ... hey, wait, that’s an actual thing!

50 2000s Chinese premier ___ Jiabao

9/14

51 Get the point 52 Play scenery 54 Creepy pencil-and-paper “game” popularized in 2015 via YouTube and Twitter (and basis of the theme answers) 62 Dull impact sound 63 Well-drawn game?

64 Plays to the audience?

65 ___ Linda, Calif.

66 Between, en français 67 Airplane blade 68 Forge, as a painting 69 Bargain hunters’ finds 70 He sometimes talks over Teller Down 1 “I’m right here” 2 “Double Dare” host Summers 3 Actor Bana 4 Popular distribution platform for PC gaming 5 What “you can’t handle,” in a line from “A Few Good Men” 6 Heady feeling 7 Highbrow 8 Backyard home for suburban chickens 9 Somewhat 10 Animated Disney series with a 2017 reboot 11 Cut out for it

12 Peel (off) 13 Humerus setting 21 Floating ___ 22 Stadium seating divisions 25 West coast NFLer as of 2016 26 Rodeo automaker 27 Motorcycle helmet piece 29 “Treat ‘Em Right” 1990s rapper ___ Rock 30 Harold’s title pal of film 31 Lyric poetry muse 32 Quarterback known for kneeling 33 Like one-word responses 34 Ice cream shop freebie 36 Deviates from the scheduled routine, perhaps 41 They usually need to be broken in 44 “Believe” singer 48 Made a big noise 49 “Read Across America” org.

53 The Von ___ Family Singers 54 Footwear designer Jimmy 55 Camel’s characteristic 56 Actress Skye of “Say Anything ...”

57 “Blues to the Bone” singer ___ James 58 Lower-left PC key 59 Bygone Italian money 60 There’s still some in a neodymium magnet 61 Channel usually avoided by sports non-fans 62 “No Scrubs” trio ©2017 Jonesin’ Crosswords (editor@jonesincrosswords.com)

“To Live in the Hearts of Those We Love is Not to Die”

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SEACOAST SCENE | SEPTEMBER 21 - 27, 2017 | PAGE 40

Hampton Rotary's 18 Annual th

Golf Tournament - Monday, October 2nd, 2017 -

Portsmouth Country Club | Greenland, NH REGISTRATION: 11:30am | COST: $155 per player LUNCH: 11:30am (Buffet) | EVENT START TIME: 12:30pm Also includes: Full Dinner, Pro Golf Shirt, Green Fees with Cart, Complimentary Tees and Balls, 50/50 Raffle, Vegas Hole, Raffle Items and a Grand Prize Drawing valued at $500.

A Charity Fundraiser (501c3). Come join us for a day of golfing enjoyment!

Sponsors Welcomed.

Donations Accepted.

hamptonrotary.org 109728

BEACH BUM FUN HOROSCOPES

By Holly, The Seacoast Area's Leading Astrologer

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

• Leo (July 23-Aug. 22): You’re beloved, esteemed and looked up to by all. Oh wait, I have you mixed up with Booker T. Washington.

• Virgo (Aug. 23-Sept. 22): Today is the day you embrace the world! Unfortunately, the world has a headache.

(603) 474-4229 • smokyqd.com facebook.com/smokyquartzdistillery

• Libra (Sept. 23-Oct. 22): The best things in life are free. Well, the best communicable diseases are, anyway.

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.

• Scorpio (Oct. 23-Nov. 21): Horoscope?

Geez, I can’t even find my keys today.

• Aries (March 21-April 19): Keep it simple. It’s about time you lived up to what others really think of you.

• Taurus (April 20-May 20): Time to stop doubting your feelings about life.

Today, it becomes absolutely clear that yours has been a complete waste.

• Gemini (May 21-June 20): Life is like a big carnival! And you’re stuck at the top of the Ferris wheel.

• Cancer (June 21-July 22): Today is the day when you finally turn things around!

After years of modest success, from now on you’ll experience nothing but complete failure.

• Sagittarius (Nov. 22-Dec. 21): Improve yourself by associating with people who are smarter than you. Oh, that’s right, everyone is smarter than you.

• Capricorn (Dec. 22-Jan. 19): Did you ever have one of those days when you felt everything was going your way? Me, neither.

• Aquarius (Jan. 20-Feb. 18): The good news: you will get together with all the true friends you have in the world. That bad news: it will only require a table for two.

• Pisces (Feb. 19-March 20): You will have a meeting with a person who will play an important role in your future. Unfortunately, it will be with a funeral director.

SUDOKU

Visit us and tour our distillery in person & enjoy a complimentary sample of our Vodka, Whiskeys and Rum.

7 8 4 Available for purchase at our location, NH liquor stores, or your favorite bar or restaurant!

SEACOAST SCENE | SEPTEMBER 21 - 27, 2017 | PAGE 42

108084

6 9 4

5 3 4

2

Difficulty Level

1 2

6

9

By Dave Green

3 5

2

2 5

9 1 7

8 5 3 9/21

9/14 3 8 1 5 4 9 6 2 7

4 5 7 1 6 2 3 9 8

Difficulty Level

9 6 2 8 7 3 1 4 5

5 2 8 3 1 7 9 6 4

6 3 4 9 5 8 2 7 1

1 7 9 4 2 6 8 5 3

7 1 6 2 3 5 4 8 9

2 9 3 7 8 4 5 1 6

8 4 5 6 9 1 7 3 2

9/14

2017 Conceptis Puzzles, Dist. by King Features Syndicate, Inc.

Smokey Quartz is a Veteran Owned Distillery

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.

2017 Conceptis Puzzles, Dist. by King Features Syndicate, Inc.

Local grain. American made.

Art Gallery

Tues. - Sat. • 2:00 - 8:00p.m.

Sunday • 10-4 367 Ocean Blvd.

Hampton Beach, N.H.

Friday, October 6th 2017 Breakfast Hill Golf Club 339 Breakfast Hill Rd., Greenlan

Tournament

Friday, October 6th 2017 Breakfast Hill Golf Club 339 Breakfast Hill Rd., Greenland, NH

For more information go to the chamber Website www.hamptonchamber.com Ginni McNamara at 603-926-8718 x102 Or email ginni@hamptonchambe

Featuring the work of local artists, authors and artisans. Located at the corner of Ocean Blvd. and Church St. (Rte. 101W).

Annual G

• Ceramics Lane Memorial Library • Cards Books Weston ••Gallery and more

• Original Art • Prints • Photography • Jewelry

Tues. - Sat. • 2:00-8:00p.m.

Sunday • 10-4 367 Ocean Blvd.

Hampton Beach, N.H.

HAN’s mission is to enrich, promote and support the arts in the Hampton area by providing art related events and education opportunities making the arts accessible to all ages, and nurturing community partnerships in the arts.

339 Bre

Featuring the work of local artists, authors and artisans. Located at the corner of Ocean Blvd. and Church St. (Rte. 101W).

• Original Art • Prints • Photography • Jewelry

Annual Golf Tourname Annual Golf

• Ceramics • Cards • Books • and more 117084

For more gogo toto thethe chamb For moreinformation information Ginnichamber McNamara at 603-926-8718 x website www.hamptonchamber.com or call Ginni McNamara at 603-926-8718 x102 or email ginni@hamptonchamber.com 117051

SEACOAST SCENE | SEPTEMBER 21 - 27, 2017 | PAGE 43

BEACH BUM FUN ROCKANDROLLCROSSWORDS.com BY TODD SANTOS

WORLD’S GREATEST ROCK ‘N’ ROLL BAND smoke the __ cigarrettes as me” 18. Frances __ Cobain 19. Peter Green pal Watson 20. Zac Brown ‘Uncaged’ ballad (5,5) 23. Slade football song ‘Give Us A __’ 24. CSN&Y classic album ‘__ Vu’ 25. Like lights, while falling asleep to music 27. Mike + The Mechanics “All I __,

Across

EST ROCK 'N' ROLL AND 1. Jagger of The Stones 5. ‘I Wanna Sex You Up’ Color Me __ 9. Richards of The Stones 14. Rolling Stones ‘Time __ __ My Side’ (2,2) 15. Backstage, e.g.

16. Stones ‘Thief __ __ Night’ (2,3) 17. “He can’t be a man ‘cause he doesn’t 1

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all I need is you” (4,2,1,7) 59. Stones “Hannah __ was a peachy 34. Best & Townshend kind of girl” 35. __ Spend The Night Together 61. Stones “Should have known it was 36. Stones are going to walk ‘Before __ __ horse town” (1,3) They Make’ them do this 62. Not Poco?

37. Stones “I’m the man on the moun63. ‘Friends __ __’ Bowling For Soup tain, come __ __” (2,2) (1,4) 64. Stones “Do __ neighbors what you 38. Iron Maiden told us to run to them 40. The Rolling Stones are the “World’s do to yourself” 65. ‘Alice’s Restaurant’ Guthrie Greatest Rock ‘N’ Roll” this 41. Color of door The Stones wanted 66. Charlie of The Stones “painted black” 67. Minimal Ben Harper song?

42. Stones ‘Pretty __ Up’ 68. Wyman of The Stones 43. Fleetwood Mac ‘__ In The Night’ 44. ‘08 Queen + Paul Rodgers album Down (3,6,5) 1. Stones “I’ve been sleeping all alone, 48. Elle King ‘__ And Ohs’ Lord I __ you” 49. Honky __ Women 2. “__ __ her today at the reception” 50. Stones “You’re a dirty, dirty rat __!”

(1,3) 53. Half full RadioheadCAVALRY song?

3. The Stones’ ROMAN CHOIRS AREChuck Berry cover ‘__ On’ SINGING 9/14 4. ‘85 Starship album ‘__ __ In The A S A I T H O T C H O I R Hoopla’ (4,4) L H U N A O E R M E R I G 5. Supertramp song about the founder L E T I T M Y G O D E M I of sikhism A N D W O N D E R S T U F F R O O N E Y E N G A G E 6. Venues The Stones play T A D G U E R O 7. Stones went “Down to New Orleans T O W E L A I N T T H A T A with the Dixie __” C O A T S R I C E N O C Y C L E N O W O M A N N O 8. Singer Filth of Cradle Of Filth N O N E T D O O 9. Mick and Keith act like this C O M E T O W A K E M E sometimes T E C H N I C O L O R L F O 10. ‘MCMXC a.D.’ electronic band L A U G H V O A I J U S T A T T H E I R S M O N T H 11. Stones “If the show must go on, let N E S T S S E E B Y T H E __ __ on without you” (2,2)

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NEWS OF THE WEIRD BY ANDREWS MCMEEL SYNDICATION Whitbourn said. “I put (the swan) back in the lake and have checked on him twice.

He’s sitting there looking bedraggled so I’m hoping it’s a happy ending.”

Oops!

Most news items about sinkholes highlight the large size of the hole. But a man in Brooklyn, New York, was trapped by a sinkhole in the middle of the street that was just big enough to swallow his leg. Steven Suarez, 33, was making a delivery with a hand truck on Myrtle Avenue on Aug. 29 when his foot disappeared into the pavement. “I was scared,” Suarez said. “It was my whole entire right leg, up until my tailbone basically.” Suarez was trapped for nearly an hour as bystanders directed traffic around him and rescue workers tried to free him. Co-worker Joe Grunbaum, 32, said Suarez seemed to be in a lot of pain, but the only casualty of the incident turned out to be Suarez’s right sneaker.

Group of Young People With Dreams, Who Believe They Can Make the Wonders of Life Under the Leadership of Uncle Niu Internet Technology Co. Ltd. This northern China company, which makes condoms, will now be known as just Uncle Niu. The new restrictions also prohibit words that are overtly religious or political or company names that claim to be the “best.” We can only guess what Beijing Under My Wife’s Thumb Technology Co. Ltd. will use as its new, shorter name.

The cost of being kind

Anthony Wayne Sandusky, 26, of Mascotte, Florida, was allegedly welcomed into the home of a Groveland woman on Aug. 22 because he had nowhere else to go. She went to sleep, and when she woke up, her mother told police, Sandusky had allegedly closed all the blinds, locked the doors and was carrying their possessions out the back door. She found two bags of items in BEACH WORK a nearby field, including a stamp collecChris Peter and Caitlin Peterson, coastal researchers from UNH, measure tion valued at $250,000. When confronted What’s in a name? the shape of the dunes. Photo by Ethan Hogan.

The state administration for industry by police, Sandusky said he took the items and commerce in China has had to put its because the woman was “being mean to him.” tor before the photo session and was stung foot down about long, ridiculous names Criminal’s remorse for companies. New guidelines prohibAn anonymous Australian tourist mailed three times during the shoot. She said she Visit newsoftheweird.com. it long-winded names, such as There Is a back a small stone he lifted from the Cwm- associates bees with life and death: “Bees hir Abbey in Wales, a Cistercian monastery came into my life in a time that we had founded in 1176, in August. The thief just suffered a miscarriage,” Mueller said. included a note explaining his remorse: “I “That’s where everything fell into place for have been an avid follower of the Welsh me when honeybees entered my life.” She kings and their history, and so I took this hopes the maternity photos will highlight rock. Ever since, I have had the most awful the importance of bees. luck as if Llewellyn (sic) himself was angry with me.” Llywelyn ap Gruffudd, the last Least competent criminals native prince of Wales, was beheaded and Steven Gomez-Maya, 20, allegedly handburied at the abbey in 1282, and legend ed tellers at the TD Bank North in Seymour, says his ghost haunts the abbey. The trust Connecticut, a note on Aug. 19, demandthat manages the abbey put the returned ing money. He apparently failed to notice stone and the note on display, presumably that his note was written on the back of his to deter future sticky-fingered visitors. girlfriend’s pay stub, and when he tried to return to the bank (presumably to retrieve the note), the doors were locked. Seymour Ironies A Turkish homeless man who was sen- police tracked down the owner of the pay tenced to house arrest in June has had his stub, and when they arrived at the girlsentence altered to better reflect his circum- friend’s home, they caught Gomez-Maya PETS OF THE WEEK stances. Baris Alkan, 31, had been confined as he was driving away. The hat he wore This 3-year-old Australian Cattle Dog mix is a handsome hunk of dog. Look to a specific area, an empty spot enclosed during the robbery and “a large amount of at the gorgeous red merle coat and the eyes that draw you to him. There’s by metal plates, near a bus station after $10 bills” were found in the car, and he was being detained for using and selling drugs. charged with first-degree robbery. a lot of life in Killian. He loves to be on the go, seeing the sights and smell“I don’t have a home address, so I have to ing the smells. Killian lost his way and came to us as a stray. He’s looking stay here,” he said. “Even though I don’t Animals run amok for a fitting forever home, a place where he can romp and play then seek have a house, I’m under house arrest.” The A swan on the grounds of Blarney Castle a peaceful rest at the end of the day. Killian gets along with some dogs. If court subsequently lifted the house arrest in Ireland suffered a harrowing experience there are children in his forever home, they should be at least teen-aged. order and now requires Alkan to sign in at a on Aug. 31 when it landed in a field where Killian is a strong boy with a good dose of canine energy. Looking for a big nearby police station once a month. cattle were grazing. At first, the cattle just and strong buddy? Want to turn a worthy dog’s life around? Come in and looked the swan over, but when the bird say g’day to Killian. Like all the animals available for adoption at the New hissed at them, they took off after it. The People different from us Hampshire SPCA, Killian is neutered, micro-chipped and up to date on all Emily Mueller, 33, of Ohio asked a pho- swan tried to fly away, but the cows butted vaccines, and his adoption fee include three complimentary behavior and tographer friend, Kendrah Damis, to take and stamped on it. Garden manager at the training sessions with our certified trainers. Visit him at the NHSPCA in pictures of her pregnant with her fourth castle Adam Whitbourn was finally able to Stratham, or call 603-772-2921 or visit nhspca.org. child and covered in 20,000 bees. Mueller, lean over a fence and drag the swan out of who is a beekeeper, checked with her doc- harm’s way. “It was an aggressive attack,” SEACOAST SCENE | SEPTEMBER 21 - 27, 2017 | PAGE 46

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