Seacoast Scene 1/25/18 by Seacoast Scene

JAN. 25 - FEB. 7, 2018

Snowshoeing adventures P18

Logan’s Run P21 People Skills & Hunter P26 Wine Map P16 - 17

FRE E

MAP P. 14

Pick the perfect coldweather pour, plus details on the coast’s Winter Wine Festival

A WORD FROM LARRY

Master McGrath’s

Think you’re brave? Take the test and jump in the ocean for Special Olympics! The Penguin Plunge is Sunday, Feb. 4, starting at noon. Hundreds of people will be jumping into the Atlantic Larry Marsolais Ocean to raise money for this amazing organization. The mission of SONH is to provide year-round sports training and athletic competition in a variety of Olympic-type sports for children and adults with intellectual disabilities. Plungers and their guests relax at the Casino Ballroom before the Plunge. At 11:30 a.m. the costume parade will take place. After that, Plungers head to the changing tents and are assigned to a

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wave. When a wave is called, those Plungers move to a staging area on the beach where the countdown begins. When the timer hits zero, the wave runs down the beach and plunges into the Atlantic Ocean! The High School Plunge is Saturday, Feb, 3, and it’s the same format as Penguin Plunge, with a costume parade at 11 a.m. and plunging in the ocean at 11:30 a.m. Call SONH at 603-624-1250 for more information.

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.

Come have some fun!

Breakfast Served

JAN. 25 - FEB. 7, 2018 VOL 43 NO 2

Sat & Sun 8am-2pm

Advertising Staff

Daily Specials:

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

Monday- Stuffed Turkey Tuesday- Pork Dishes Wednesday- Italian Specials Thursday- Beef Stroganoff

Chris Karas 603-969-3032 chris@seacoastscene.net Linda Kovalik 603-915-3027 linda@seacoastscene.net

Friday Night Special Fried Clam Plate Saturday Night Prime Rib Special

Editorial Staff

Editor Meghan Siegler editor@seacoastscene.net Editorial Design Ashley McCarty

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Doug Ladd, 625-1855, Ext. 135 dladd@hippopress.com Have an event or a story idea for the Seacoast Scene? Let us know at: editor@seacoastscene.net

603.474.3540

www.MasterMcGraths.com SEACOAST SCENE | JANUARY 25 - FEBRUARY 7, 2017 | PAGE 2

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Takeout Available | Visit our website for entertainment

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

COVER STORY 6 Winter wines

MAPPED OUT 15 Beaches, restrooms, where to walk your dog and more

PEOPLE & PLACES 15 The coolest Seacoast dwellers and scenes

FOOD 21 Eateries and foodie events

POP CULTURE 24 Books, art, theater and classical

NITE LIFE 26 Music, comedy and more

BEACH BUM FUN 27 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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Adventure in Iceland?

The Seacoast Science Center will host a no-obligation presentation on its upcoming Icelandic Eco-Adventure on Tuesday, Jan. 30, at 6 p.m. The trip, which will highlight the island’s most amazingly beautiful and dramatic contrasts, will be held Sept. 18 to Sept. 27. Located along the Mid-Atlantic ridge at the juncture of the North Atlantic and Arctic oceans, Iceland is undergoing continuous transformation. As our atmosphere warms, Iceland’s glaciers are melting, and the land is rebounding and rising. During this all-inclusive eco-adventure, you will witness this firsthand and gain a better understanding of our one world ocean and how communities across the globe are addressing climate change and coastal concerns. The trip preview event is free of charge; however, registration is requested. For more information and to register visit seacoastsciencecenter.org.

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Chocolate indulgence

The Hampton Falls Free Library is pleased to host Chocolate: The Secret Indulgence with Dr. Michael Cross of Northern Essex Community College on Wednesday, Feb. 7, at 6:30 p.m. Learn which chemicals elicit biochemical reactions in the human brain, making chocolate the perfect indulgence. During the presentation, you will also learn how to taste chocolate for quality. Chocolates will be available for sampling after the presentation. The program is free and open to the public. The snow date for this program is Wednesday, Feb. 28, at 6:30 p.m. The Hampton Falls Free Library is located at 7 Drinkwater Road in Hampton Falls, NH. For further information, check the Library’s website at www.hamptonfallslibrary.org or call the Library at 926-3682.

Frozen food and skating

The Blue Music Ocean Hall (4 Oceanfront North, Salisbury) is hosting a Frozen Brunch and Skate party on Sunday, Feb. 4, from 10 a.m. to 12:30 p.m. Reserved table seating is $25 per person and includes brunch and a chance to meet the Snow Queen and other favorite Arendelle characters at the ice castle by the sea. Enjoy an exclusive breakfast buffet, Frozen ice cream sundae bar and indoor ice skating on the Seaside Ice rink. Call 978-4625888 for reservations.

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“Just sit right back and you’ll hear a tale”... The Rochester Opera House presents the all-new Gilligan’s Island: The Musical, a family-friendly, singing, dancing stage presentation of the ever popular and iconic 1960s TV comedy show Gilligan’s Island. It’s fun, wacky and entertaining with original and memorable songs. In addition to the hilarious stage show, the concession stand will feature Key lime pie, frozen drinks and daiquiris, island-themed treats and more. The show runs now through Feb. 4 with shows on Fridays and Saturdays at 7:30 p.m. and on Saturdays and Sundays at 2 p.m. Tickets start at $16. Reserve tickets online (rochesteroperahouse.com) or call the box office at 603-335-1992. The Rochester Opera House is located in City Hall, 31 Wakefield St., Rochester.

*Each person must purchase the Dinner Salad Bar for $12.99 to order from the “Dollar Menu” (no sharing permitted.) May be used any time from 11:30-closing. Limit 2 persons per coupon. You must present coupon before ordering. Coupon only valid at time of purchase. Tax not included. Not good with any other offer, coupon, discount, complimentary certificates or group packages. You may order as many of the “Dollar Menu” food items as you want while “dining-in” at Warren’s but we will not package them to take home. Not valid on take-out. Menu subject to change. Expires 2/28/18 (SS)

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SEACOAST SCENE | JANUARY 25 - FEBRUARY 7, 2017 | PAGE 6

If you want to warm up with a glass of wine this winter, we have some suggestions for you. Local wine connoisseurs shared their cold-weather favorites, along with some basic guidelines that will help you choose which wines will help warm your body and your soul. If you’re looking to get out and try some new tastes in a winecentric environment, we also have the details on the Seacoast’s month-long Winter Wine Festival, which gets underway Jan. 26.

THE BEST WINES IN WINTER The warming effect

For Julie Baker, owner of Baron Forrester in Hampton, which is celebrating two years in business this February, her favorite wines this time of year are from Europe. “We specialize in European wines,” said Baker. “We usually have about 80 to 100 wines, and they are all from Europe.” Baker cited an ice wine as being perfect for winter; it’s a dessert wine produced from grapes that have been frozen while still on the vine. Port wines also work well in the winter, especially “after dinner by the fire,” Baker said. Produced in Portugal, port wines are typically red and sweet and often served with dessert. “You might have port with dark chocolate, but it is most often eaten with blue cheese,” she said. “Many enjoy a small

glass without anything.” Other great winter wine selections include malbec, pinot noir and any Bordeaux wine. “Generally, red wines work well in winter because they pair well with the foods we eat this time of year — stews, meats, and root vegetables,” she said. “We also tend to eat pastas and heavier foods in general, and red wines tend to have a warming and glowing effect.” At Exeter Inn & Epoch restaurant, Ariana Lovering, a former sommelier who now works for the parent company, said red wines far outsell any other variety in the winter. One of their most popular red wines by the glass is the Love Oregon Pinot Noir from Willamette Valley, Oregon. She said she had the opportunity to work harvest in 2015 with the R. Stuart Winery, which produces that variety of pinot noir. “This wine pairs beautifully with one of our signature dishes from our winter menu,

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the Dijon & Pepper Crusted Ahi Tuna with toasted brown rice, baby bok choy, red onion jam and sweet soy glaze,” she said. “The medium body and black cherry flavor complements the dish.” According to Baker, the preference people have for red wines in the winter contrasts with a desire for white varieties in the warmer months when many tend to eat more shellfish, seafood and salads. “I think some of it is psychological,” she said. “People prefer the cold, crisp taste of white wines in the summer, which just

doesn’t go over as well in the winter when it is already cold.” Lovering noted, though, that rich buttery wines tend to be just as popular in the winter. She cited Cambria Benchmark Chardonnay from the Santa Maria Valley in California as their best-selling white wine year-round at Epoch Restaurant. “This is a classic example of a full-bodied, oaky Chardonnay,” said Lovering, who noted the winter menu at Epoch Restaurant & Bar pairs well with it, too. “Cambria goes very well with our Bronzed Sea 8

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In selecting wines for the winter — especially for those unfamiliar with wines in general — Baker said she would steer people toward wines from the Rhone Valley in France. In this region, wines tend to have a lighter flavor and fewer tannins, which in greater or stronger quantities make people pucker their lips. “In this region, there are many light smooth wines that are more fruit-forward,” she said. “If you are new to red wine, the Rhone region or the lighter wines are a good place to start, although people who enjoy red wines usually love those deep complex finishes of aging.” Baker said German red wines are another good choice, as many possess a little less alcohol content. Spanish red wines, which often feature the tempranillo grape, are another excellent choice. “A young Spanish wine that hasn’t seen time in oak will be fruit-forward, but classic Spanish wines can be tannic with an oak finish, which many people love,” she said. For those looking to deepen their understanding of red wine, she said a nice progression in learning might be from a French Rhone to French Burgundy pinot noir and then a young Spanish tempranillo. “You can then move to Bordeaux and some nice oak aged wine to experience flavors more complex and layered than just fruit flavors,” she said. “For some, it takes time to develop a taste or appreciation for those other flavors, but it does come with time.” In comparing European wines with those from America, Baker referred to the former as “very steeped in tradition” whereas the latter will often reflect varied interpre-

tations that may or may not be consistent with one another. “With European wines, you can predict what’s in the bottle,” she said. “If you know the region a wine is from in Europe, you know how it will taste. In America — California, for instance — each winery will have a different take on a wine. It’s not like that in Europe, where there are very strict controls in place in order for a wine to be labeled from that region.”

Taste for yourself

For those curious to learn more about great winter wines, or European wines in general, Baron Forrester offers wine tastings throughout the year on Fridays from 4 to 7 p.m. “At each tasting we focus on a different region in Europe and talk about what makes that wine that wine,” said Baker. “We enjoy helping people understand a bit more about the wine they are drinking.” In total, Epoch Restaurant & Bar carries approximately 75 wines by the glass and bottle from around the world. Visit them this winter on Wine Down Wednesdays, during which all bottles of wine are half off their regular price. Guests may also purchase wines by the sip to build their own wine flight. Happy Hour is every day from 3 to 6 p.m. with half off small plates, $3 draft beers, $4 house wines and $5 well drinks.

WINTER WINE FESTIVAL

If you want the chance to learn more about wine this winter, you do not want to miss the 2018 Winter Wine Festival at the historic Wentworth by the Sea Hotel in New Castle. Taking place over the course of an entire month from Jan. 26 to Feb. 25, the 12th annual festival is comprised of a wide variety of events, each designed to delight, educate or “wow” guests. “There are events like this at other restaurants and hotels, but what makes this so special is the time of year it is held — people have more down time — and the facility itself,” said Lenroy Mclean, director of restaurants for Wentworth by the Sea. “It is absolutely beautiful here with an all-around world-class staff. From the bellman to the service team, we offer the complete package.” Many of these events also provide guests with the unique opportunity to meet individuals from the wine industry, including vineyard owners, head wine makers, blenders and those who harvest the grapes themselves. “It takes quite a bit of planning,” said Mclean. “We identify the wines and make sure we can get the people to the property. There are a lot of moving parts with our goal to provide people with an 10

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For those who want to experience the ultimate in wine and food, each of four Grand Vintner’s Dinners is hosted by a winemaker from one of the finest wineries in the world. Beginning with a reception and passed hors d’oeuvres, each dinner is marked by service in the dramatic presi-

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dential style by a highly trained staff. “The average size group at these dinners is about 80 people with tables of 10 and community seating,” said Mclean. “You get to meet new people and share the experience with someone else. For many people, this is an annual event.” According to Executive Chef Ken Lingle, they work very diligently to identify the proper wines and aromatics and pair them with appropriate foods that are “friendly and approachable.” Exam- 12

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Here’s a look at the big events of the Winter through Friday throughout the festival from Wine Festival. For a full event schedule and 5 to 7 p.m. more details visit winterwinefestival.com. For Flight Nights, which take place at Salt’s lounge, guests can order the evening’s featured flight of three wines and enjoy the The Big Tastings The Big Tastings will take place Friday, journey with discounted antipasto and small Jan. 26, and Friday, Feb. 23, from 6 to 8 p.m. plate offerings from the chef’s bar. Winery at Wentworth by the Sea. representatives will be on hand to answer The month-long festival begins and near- any and all questions. ly ends with The Big Tastings, which Flights range in cost from $10 to $16 provide guests with an opportunity to sam- depending on that evening’s feature. ple everything from classics, modern wine and international sparkling wines to ports Wine Education Friday: Featuring and more. In total, Mclean said these tast- Banfi Wines with Michael Sullivan Learn about wine on Friday, Feb. 9, from 7 ings will feature between 50 and 60 wines. “Chefs from our restaurant at SALT will to 9 p.m. For the past 10 years Michael Suloffer small plates, cheeses, a carving station livan has worked for Banfi Vintners selling Italy’s premier estate vineyard wines from and more,” he said. In addition to wines from around the world Tuscany, and he is responsible for all their and food inspired by them, both events will wines imported into the United States. Casinclude live jazz by recording artist Chris tello Banfi is the first winery in the world Klaxton. to be awarded international recognition “These are great events, because each one for exceptional environmental, ethical and is like a big cocktail reception,” said Mclean. social responsibility. The signature wines of “People mingle around the room, enjoy the Castello Banfi and Vigne Regali include a live music and finger foods. … These events Proprietor’s Reserve Sangiovese called Belare aggressively priced to encourage as nerO, three Brunello’s, and Super Tuscan many people as possible to attend.” favorites SummuS and Cum Laude. OthThe price for these events is $49.95 per er wines include San Angelo Pinot Grigio, person, plus tax and gratuity. the single vineyard Principessa Gavia and the cru Rosa Regale, a unique and renowned Bubbles & Jazz Brunches sparkling red. Brunches will take place on Sundays, Jan. The cost is $49.95 per person, plus tax and 28, Feb. 4, Feb. 11, Feb. 18 and Feb. 25 from gratuity. 10 a.m.to 2 p.m. Held throughout the year at Wentworth Shell-Shocked: An Oyster and Wine by the Sea, Bubbles & Jazz Brunches are Celebration especially festive during the festival with Enjoy oysters and wine on Friday, Feb. high-scoring, premium sparkling wines 16, from 5 to 10 p.m. The perfect pairing of oysters and wine is the inspiration for from around the world. Shell-Shocked, an oyster and wine celebration in SALT’s lounge. At this event, East Calendar of Bubbles Coast oysters, fresh from Spinney Creek Jan. 28 – Cupcake Prosecco, Italy Feb. 4 – Scharffenberger Brut, Mendocino Shellfish’s icy Maine waters, are offered multiple ways — shucked raw on the half County, California shell, grilled, roasted, Rockefeller, fried, Feb. 11 – Mionetto Prosecco, Italy Feb. 18 – Sofia Blanc De Blanc, Francis casino and more. Grilled handmade sausages will also be available. Oysters will Ford Coppola Feb. 25 – Cantine De Maschio Prosecco, be served with sommelier-selected glasses of wines. With oysters’ fuller, richer flaItaly The cost is $44.95 per person plus tax and vor in the winter months, the selection of gratuity except Valentine’s Day, Feb. 14, wines like vermentino, gavi, sauvignon which will be a larger Holiday Brunch at blanc, sparkling wines, pinot noir and others complement and enhance their inherent min$49.95 per person plus tax and gratuity. erality, sweetness and brininess. Everything is served a la carte and priced Flight Nights, A Guided Tour These events will take place Monday accordingly.

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ples of food include beef tenderloin, short ribs, and filet of salmon. “We use local and seasonal products to make our pairings,” he said. “Each year we come up with more eclectic and adventurous flavors and create new combinations. Even those who have been to a previous festival are generally surprised.” Each year, he said, they also select different wines to ensure returning guests experience something unique each year. “We look for trends and what is popular,” he said. “Some years we have focused on Argentinian wines, others years on sparkling. “The education that is provided to guests is also unique. People learn about the history of the wine and its surrounding region.” In describing the festival, Lingle said they try to create food to pair with the wines that is both classic and contemporary. He said the service they provide is an equally important part of their experience. “The sommeliers and servers — all go above and beyond the service you might expect,” he said. “They are all very attentive and knowledgeable.”

The four dinners:

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Cecchi Wines with Andrea Cecchi: The first dinner is Saturday, Jan. 27, with the reception at 6 p.m. and a four-course dinner at 7 p.m. In 1893 Luigi Cecchi became a professional wine taster and understood the potential of Italian winemaking. With a surname cloaked in tradition, Andrea Cecchi crafts wines on his family estates with a powerful nomenclature: Chianti Classico, Vernaccia di San Gimignano, and Morellino di Scansano. The cost is $104.95 per person plus tax and gratuity. Wines of Bolgheri with Ciro Pirone: The second dinner is Friday, Feb. 2, with a reception at 6 p.m. and a four-course dinner at 7 p.m. Following an event in 1974 arranged by Decanter Magazine where a 6-year-old Sassicaia won against an assortment of Bordeaux Wines, Bolgheri became an internationally known wine-mak-

ing region. As director of Italian Wines for Horizon Beverage, Italian-born Ciro Pirone will guide guests through wines from this region of Tuscany in Wentworth by the Sea’s private glass room.

Grand Vins De Bordeaux with Vincente Lataste: This dinner will be Saturday, Feb. 17, with a reception at 6 p.m. and a four-course dinner at 7 p.m. Vincente Lataste took over the family property at Chateau Lardiley after his father in 1985. Lataste will discuss the sophisticated and elegant Bordeaux wines produce at the Chateau. The cost is $104.95 per person plus tax and gratuity.

Catena with Pablo Piccolo Bodega: This event is scheduled for Saturday, Feb. 24, with a reception at 6 p.m. and a four-course dinner at 7 p.m. Bodega Catena Zapata is a family-owned winery in Mendoza in the sub-appellation of Agrelo, Argentina, and distinguished by its pyramid-like design based on Mayan architecture. Its wines have contributed to raising the profile of Argentina as a hub for wine production. Join native son of Mendoza Pablo Piccolo, who was virtually raised among the vineyards of Argentina. The cost is $104.95 per person plus tax and gratuity.

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CAROL DOSTIE PHOTOGRAPHER & CARD MAKER Carol Dostie of Cards by Carol (cardsbycarol.webs.com) makes greeting cards with photos she takes on the sands of North Beach in Hampton. She talked to the Scene about her creative life.

don’t have a camera, you don’t miss a shot. … I made them originally just for family and friends but then I met the owner of the Three Sisters Consignment Boutique, Sandy Bond. … I always carry around a sample portfolio of my cards and she liked them When did your love for phoand said, ‘Come in and talk to tography start? me, I’d like to sell those.’ That Courtesy photo. I think I’ve always had a camhas inspired me to create and era and I’ve taken a lot of pictures of family produce [seasonal cards every year]. gatherings, making little albums. … I started Cards by Carol about 10 years ago. I live near Could you tell me about the All About the beach, so I walked down to the beach and Paper Photo Enthusiasts Group you are a started writing in the sand and I didn’t really member of? like my handwriting so I found all these little We are given a challenge each month pebbles and made a ‘Happy Easter’ card and to produce three pictures. Last month’s sent it to my family and friends. challenge was to take pictures of festive decorations and food. ... That has inspired me to What drew you to the Seacoast? work at really broadening my horizons for I was born in New York; that’s where my photography and keeping an open eye wherparents lived. They moved me when I was ever I go. I remember one month we had a 2 to a town in Connecticut called Gilford, challenge where we submitted three photos and if you haven’t been there, you need to of doors and windows. Everywhere I went, go there — it’s just absolutely breathtaking- almost going off the road, I pulled over … ly beautiful. It’s on Long Island Sound. My and you try to get a picture or you take as dad had a boat and my mother loved the many as you can because hopefully you can ocean and loved going to the beach because get one good one out of 20 pictures. … We there were five of us and it was the only way all have different equipment but we learn she could get some rest was to take us to through the challenges how to change the the beach. We’d play for hours and she’d be settings on our cameras to get the best picable to rest. I guess I am drawn to the water ture. So it’s not just about taking pictures, it’s because it’s always been a good part of my about learning about your equipment. life. It’s very peaceful and inspiring and healing. I can’t imagine not living at least close enough to walk to it.

What made you decide to put your photographs on cards? I love to look around anyway and I always have a camera with me, in my pocket, in my pocketbook. I love these cell phones now, you can take really good pictures so if you

Where do you see your card business in five years? I’m open to displaying in other businesses. I do belong to the Hampton Arts Network. They encourage you to display your work at various businesses. I’d like to grow it, it’s always growing anyway. I’m still young. I still have a lot of energy. — Ethan Hogan Know someone awesome? If you know someone in the community who is doing great things, the Scene wants to know! Send your suggestions to editor@ seacoastscene.net and your favorite cool person might end up on this Get To Know... page!

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What are the subjects of most of your photos? I go down to North Beach in Hampton and I go down at low tide when the tide is coming in and I write words in the sand like ‘Get Well’ or ‘Happy Birthday’ or maybe someone’s name. I put down some seashells and then I wait for the water to come up and hopefully get a photo before the ocean erases my work. It’s kind of fun and basically for a couple years I just sent them to my family and friends but then I got an opportunity to sell them at the Three Sisters Consignment Boutique in Hampton.

When you’re not doing photography, what do you do for fun? Well, I love retirement because you don’t have to rush. So I get a chance to read more and I walk my daughter’s dog three days a week. I do some volunteer work. I do some work for the Pontine Theater in Portsmouth. I find that all the things that I used to love to do, that I used to have to squeeze into the weekends and the nights, now I just take time to do them. I haven’t really developed anything new since I retired, I just enjoy the things I used to squeeze in.

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SNOWSHOEING ODIORNE POINT

the ground. It was the base of a large gunner that had been used to fortify the WWII base. The footprint of this giant weapon was impressive and scary. Our imaginations had to pretend it still stood, pointed across the sea. Everything looked idyllic in the snow. A windswept tree that looked like it belonged in a painting of Japan sat in a snow-covered courtyard outside of the Seacoast Science Center. A wind measuring device sat atop the science center and spun wistfully in the cold ocean breeze. As we passed the science center we reached a small bay where the water curved into the land. Across the water was Frost Point, a long jetty, home to a lighthouse and more WWII structures. We made it about a quarter of the way around the bay before we realized the sun was going down too quickly for us to continue. We could tell the sun was going down because the bay had suddenly changed color. Instead of the crystal blue of the ice and the ocean, we were starting to see pinks, yellows and oranges. We stopped at a monument that marked the first European settlers of New Hampshire. The silhouette of a dead, twisting tree that sat at the edge of the water cut through the colors of the sunset. The sun was going down now and we needed to start the journey back through the woods, away from the shore. It was here I could really appreciate the snowshoes. The point is that they give you a consistently flat surface to step on. In boots, your feet would slide or shift around on uncertain ground where snowshoes give you something more stable. In the woods, we passed by two crosscountry skiers who were very excited to be

Where I went: Snowshoeing at Odiorne Point, 570 Ocean Boulevard, Rye What it is: A series of trails that will take you through woods, by the seashore and past WWII relics in the historic Odiorne Point State Park. My Experience: Odiorne Point has always been on my radar but I hadn’t had the chance to make it out there until this adventure. It’s always had an interesting allure with it being home to a former WWII base and the Seacoast Science Center. Meanwhile, I’d never snowshoed before but trusted my friend Lindsey, who said she had experience, to show me how. These trails would be fun in every season, and I was half disappointed I hadn’t tried this in the fall, but the challenge of the “tundra,” as I called it, and the snowshoes, made it more of an adventure for me. The snowshoes fastened onto our boots and the poles that came with mine made me feel like a lobster. It was like nature didn’t want us to be there and we needed these foot apparatuses to brave the terrain. Lindsey did not know how to snowshoe after all. She had done it once, just a week before, in her backyard. I felt betrayed by my adventure companion, which was a troubling development in our newly formed tundra team. I spent most of our first trail trying to determine why snowshoes were necessary. We had waterproof winter boots — why couldn’t we just trudge through the snow in those? What was it about these foot cages that was going to help? While I considered my question, we came out to the edge of the park, where the rocks met the water. The ocean’s dangerously cold temperature was hidden under its calm waves and quiet splashing. The water froze where it met the rocks and the snow-covered sand. We were at the southernmost point of the park and decided we would make our way along the shoreline and then circle back through the woods. As we walked, we stumbled upon a circular ring jutting out of Snowshoeing by the rocky shore of Odiorne Point.

SEACOAST SCENE | JANUARY 25 - FEBRUARY 7, 2017 | PAGE 18

out on the snow. “It’s a great excuse to get home and have a couple cold ones,” the man said as he and his partner glided by. It was almost like he’d had that line loaded up to throw at a local wanderer. Lindsey and I laughed and continued walking. We came upon what looked like an abandoned fountain in the woods. A stone wall stood with a fish sculpture at the center and benches on either side. We walked up close to the stone fish, which had been painted years ago and now looked faded. The purpose and age of the structure was unclear but for me it somehow bridged the gap between the science center and the WWII relics. The fish seemed scientific but not modern enough to be from the center and the stones seemed old like the war but not industrial enough to have been made by the military. On our alternate route back to where we started, we got to see one more WWII relic. This time it was a fortified outpost that sat on a hill and looked out at the water. The slit at its front had been boarded up but we could still appreciate the thickness of its walls and what that would have meant for the weapons it was prepared to face. Lindsey fell several times trying to climb the small, snowy hill. Even though I couldn’t trust her, I helped her up because she was my only chance at finding our car. Who should try this: If you like exercise, the outdoors and the excitement of exploration, you should try snowshoeing at Odiorne Point. Your hike could be twice as long as ours if you went out to Frost Point, where you would see several more WWII outposts and perhaps other mysteries in the woods. — Ethan Hogan

CAR TALK

Diminished mileage has many possible causes Dear Car Talk: I am the second owner of a 2003 Ford Explorer. The first owner was a little old lady who drove it only on weekends. Seriously, she said she was a geologist who By Ray Magliozzi went into the Colorado wilderness to collect rock and soil samples! She took good care of the car, which is why I have had it longer than any I have previously owned. It’s been a great vehicle for six years, but I have noticed a distinct loss of highway mpg in the past eight months: Where I once eked out 20 mpg, it seems the best I can do now is just short of 16. One service representative suggested a fuel line problem and put a new filter and some kind of “booster” in the line, but it didn’t seem to help. I don’t want to sell or trade it, and it’s too old to be worth much. Will you name some possible causes, solutions and costs? Thanks. — Steve Well, let’s go from least expensive to most expensive so you’ll be completely depressed by the time you finish reading today. The least expensive possibility is that you’ve lost compression in your cylinders. You may have had 150 pounds of pressure in each cylinder six years ago, and now,

through wear and tear, you’re down to 110. That would require an engine rebuild to fix. But since this is a 2003 Explorer, you’re not going to bother rebuilding the engine, so this is going to cost you nothing. You’ll just keep driving and fill up more often. Also cheap would be a slipping transmission, because again, you wouldn’t bother fixing that either. The next-most-expensive possibility is really low tire pressure. If that’s what’s causing your low mileage, that’ll cost you a handful of quarters at the gas station air pump. That’d be pretty good, huh? Next on the list, and it may be the most likely, is a bad thermostat. If the thermostat is stuck open or partially open, the engine is never getting to full operating temperature, where it operates most efficiently. That could explain a 20 percent drop in mileage, especially in the winter. Getting the thermostat replaced is going to cost you about $75. Continuing upscale, you could have a sticking brake caliper. You can imagine that driving around with your brakes on all the time will take a bite out of your gas mileage. That might cost you a few hundred bucks to fix. You also could have a partially plugged up catalytic converter, or an obstruction in your muffler or some other part of your exhaust

system. A muffler is a few hundred bucks; a converter probably is $500 or more. Finally, there’s one problem whose fix could actually earn you money: You could have a teenage son who’s stealing a gallon here and a gallon there to go out and drive around with his friends. If that’s the cause of your diminished mileage, you can punish him by not paying for his cellphone anymore. That’ll net you at least $50 a month, Steve. Good luck. Dear Car Talk: I have a 2014 Subaru Forester that I love more than anything in the world. I look at her the way I imagine some people look at their children. Even though she’s built to go off road, I’m super, super careful on dirt roads. But how gingerly do I need to drive my sweet baby car, and how much can a car actually take? — Laura I’d avoid tree stumps, Laura. Not all “off road” vehicles are equal. SUVs like Jeep Wranglers and Range Rovers and the like have big, metal skid plates underneath them to keep the transmission and engine’s oil pan from being dented or torn off by boulders and petrified wild boar. Your Forester isn’t that heavily armored. I think it’s fair to say that the Forester is

designed more to get you through snow or a muddy dirt road. Or to the ski lodge when you’re playing hooky from work during a blizzard. It’s got more traction than cars with two-wheel drive, and it’s got more ground clearance. But it doesn’t have the heavy-duty parts that would allow you to retrace Lewis and Clark’s expeditionary route. Plus — and this is true for any car — the more gently you drive it and the less you bang it around, the longer it will last, and the less frequently it’ll break. So if you follow that Car Talk dictum, you’d drive it gently all the time — avoiding jackrabbit starts and hard stops and turns — and you wouldn’t seek out rutted dirt roads. And when you needed to go truly “off road” for any reason, you’d drive slowly and carefully. It’s not that the Forester is particularly delicate; it’s a fairly durable car. But if you really love this Forester more than anything in the world, and look at it like you would your children (which, frankly, I find a little disturbing, Laura), then minimizing off-road use and driving gently when you do encounter unpaved roads is going to be your best bet. And whatever you do, Laura, I hope you two are very happy together ... in sickness and in health, ‘til head gasket do you part. Visit Cartalk.com.

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FOOD

AT LOGAN’S RUN RESTAURANT Logan’s Run Restaurant (816 Lafayette Road, Hampton, 603-926-4343) is a local favorite that has something for everyone, whether you’re looking for a family-friendly restaurant to go to after the beach or mini golf or a lively lounge to watch a game. The restaurant portion sits in the front of the building with comfy booths and lots of windows to let in great light. In the back, you’ll find the lounge where locals like to gather for beers and comradery. Logan’s serves up everything from delicious comfort food to simple, satisfying American bar food. The Scene sat down with owner Scott Logan to learn more about his family-run establishment. How long has Logan’s Run Restaurant been around? We’re in our fifth year right now. Started in July 2013. I’ve been in family restaurants all my life — my family previously owned BG’s Boathouse in Portsmouth so that’s where it all started. I worked in restaurants from here to Florida, corporate, mom-and-pop, you name it. I’ve served, I’ve been in the kitchen, I’ve bartended; it’s what I grew up doing. The previous owner, Bob O’Leary, was here for 17 years and he was my uncle, so when he put it up for sale, my folks were on their way out of BG’s and headed toward retirement and they decided to partner up with me and buy O’Leary’s and turn it into Logan’s Run. I worked at O’Leary’s from when I was 12 to about 27 on and off, same building, so I knew a lot of the customers. I had a vision before everything got going of what I would do with it and so it just made it as smooth of a transition as could be.

Reuben they’ve ever had. We slow cook it for six hours in house, use thick marble rye, sauerkraut and Thousand Island dressing. It’s my favorite for sure and it’s awesome — you get the crunch, you get it all. What is a dish everyone should get? I’d say the Buffalo tenders and the steak tips are certainly what we’re known for. You gotta come in for those. The shepard’s pie I think everyone should try at least once; you’ll probably only get halfway through it since it’s pretty big. It’s gravy, meat, sweet corn, and obviously homemade mashed potatoes and it’s toasted in the oven just to brown up the top. I wouldn’t recommend it on a night you’re planning on staying out and doing stuff because you’ll probably be in a food coma after!

What is an essential skill to running a restaurant? I would say multitasking is a must. I’m a hands-on owner: I bartend, I work in the kitchen, I’ll wait tables, I’ll roll silverware, whatever they need. I’m definitely more of an on-site working manager so to be able to deal with the hot water heater breaking in the middle of a rush or when someone calls out, I can fill in any position, is vital. Patience is another personal skill that you have to have. I have a 3-year-old son and 4-month-old daughter. My wife was pregnant when we were buying this, so between home, work, [I] definitely need to have patience. What is your favorite part of being on the Seacoast? Summertime! The beach — I love it. My wife and I say it to each other all the

time, we love where we live. We bought a house right around the corner, so I have a 30-second commute, but you’ve got Route 1, you’ve got the beach, Portsmouth — that’s where I grew up — is 10 minutes down the road. Great sense of community, great people and the beaches and the food and the culture. There’s no better place than the Seacoast in New England. — Suzana Mihajlica Give props to your favorite restaurant! If you love a local eatery and want to see it featured on this page, send your suggestion to editor@ seacoastscene.net. Seacoast Eats highlights restaurants, bakeries, coffee shops and anywhere else you can get great food in Hampton, Rye, Seabrook and Salisbury.

What makes Logan’s Run unique? It’s definitely more of your local spots where everyone likes to go for good food, good atmosphere, conversation, good music — it’s very comfortable. Everyone knows each other, any new people … we make them feel very welcomed coming into a local spot — that’s kind of our niche. Before it was more of a bar and people would come in from mini golfing from next door and it would be pretty loud. Now there is more of a separation so there is the lounge in the back and a more family-friendly dining room in the front. Coming from BG’s, the food was always the main goal, so that’s a big part of it here too. What is your personal favorite dish? My personal favorite is a toss-up between our pizzas and the Reuben. The Reuben is by far my favorite sandwich and I’ve heard people from New York, people from all over say it’s hands down the best

Photos of Logan’s Run by Darci Creative. SEACOAST SCENE | JANUARY 25 - FEBRUARY 7, 2017 | PAGE 21

FOOD

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A new Granite State-based subscription service is bringing local artisan jams, sauces, coffees, syrups and more right to your doorstep. New England’s Finest is a new startup business that delivers themed boxes with four to six hand-selected items from all six New England states. Chief curation officer and co-founder Matt Gianino launched the Madbury-based service last May as an initiative to benefit both small businesses and their potential new customers. “We wanted to support local [people] … that are doing really high quality work and are producing amazing food,” Gianino said, “but secondly, we’re meeting a niche need for people who are interested in certain products but aren’t able to go to the country store every day.” When signing up for New England’s Finest, you have the option of choosing either one-, three-, six- or 12-month subscriptions, and each box is mailed on or around the 15th of each month with a different theme depending on the time of the year. Single boxes can also be purchased. The sources of the products often rotate throughout the year but normally include one from each New England state, according to Gianino. Several of his partners are also based in the Granite State, like Little Acre Gourmet Foods in Dover and Port City Coffee New England’s Finest

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Makers in Portsmouth. There is also a wide spectrum of products that come from each of the other five New England states. “These individuals are students of their craft and are trying to [make their products] like no one else is doing,” Gianino said. “It’s all about quality over quantity and taking great care in every step.” The theme of each box is usually in line with the time of year, Gianino said. For example, there was a “backyard barbecue” themed box over the summer with various rubs and sauces, and a fall harvest box that followed it a few months later with products like an apple-infused maple syrup and a cider donut pancake mix. While the boxes themselves won’t ever repeat each year, the themes will likely remain the same or be modified in some way to make them different. Gianino said the idea for New England’s Finest was born out of his admiration for entrepreneurial activity in the region and a desire to provide an easy and convenient way to share those original products. “A lot of people are trying to make it on their own and are carving out their own individual niches,” he said, “and so I did some research and started attending fairs, farmers markets and food expos and proactively reached out to these folks to build relationships.” He said the best way for customers to find out more information about the businesses that participate in New England’s Finest is to sign up for the email list. “Once you do that, you’ll get a newsletter from us twice a month,” he said. “The first one is an introduction to that month’s theme … [and] the second one comes after everyone receives their box, and that will give people a taste of what’s coming up.” — Matt Ingersoll

FOOD

Ideas from off the shelf

Giant Cinnamon Roll If you’re into pastries the size of your head, this recipe is for you. It’s a bit more laborintensive than my usual fare, but each sweet, gooey, frosting-filled bite was worth every second in the kitchen. Last weekend, my husband and I had friends from college in town to celebrate a couple of birthdays. These celebratory weekends usually consist of way-too-competitive board games and copious amounts of food. This particular weekend was no different. We started off Saturday night with baked brie, roasted chicken, ratatouille and cheesecake; and I knew that Sunday’s brunch had to stand up to Saturday’s meal. Now, brunch in my house when we have guests typically consists of fresh fruit, mimosas and monkey bread — a sweet and sticky pull-apart bread. But in flipping through a cookbook recently given to me by my sister, looking for something a little different, I quickly zeroed in on this giant cinnamon roll topped with more icing than I could ever dream of. The recipe was pantry-friendly, especially if Giant Cinnamon Roll Recipe courtesy of Tasty Dough ½ cup unsalted butter, melted, plus more for greasing the pan 2 cups whole milk, warm to the touch ½ cup granulated sugar 1 package active dry yeast 5 cups all-purpose flour 1 teaspoon baking powder 2 teaspoons salt Filling ¾ cup butter, softened ¾ cup light brown sugar 2 tablespoons ground cinnamon Frosting 4 ounces cream cheese, softened 2 tablespoons butter, melted 1 teaspoon vanilla extract 1 cup powdered sugar Directions In a large bowl, whisk together the warm milk, melted butter and granulated sugar. The mixture should be just warm. Sprinkle the yeast evenly over the warm mixture and let sit for 1 minute. Add 4 cups of the flour and mix

you have a spare packet of active yeast in your cupboard. Other than the yeast, all the ingredients are your basic pantry items. The active time it takes to make the cinnamon roll isn’t outrageous, but waiting for this monster to cook was a neardeath experience. Plus, being patient enough for the dough to rise, and then for the cinnamon roll to proof, was painful — I couldn’t wait to dig in. The finished cinnamon roll was just about the most beautiful breakfast I’ve ever seen, not to mention the most delicious start to a day. I was worried the middle wouldn’t be cooked or the outer edges would be dry because of how large it was and the long cook time, but I couldn’t have been more pleased with the final product. Each bite was quintessential cinnamon roll: chewy, gooey and packed with flavor. Plus, the cream cheese frosting granted slightly more depth of flavor than a cloyingly sweet all-sugar frosting. I will absolutely be making this recipe again, but with one change: I plan on making the roll the night before, and letting it proof slowly in the refrigerator before baking it the next morning. This should prevent the overall process from seeming too time-consuming — and it will cut the overall time from when I wake up to when I get to dig in. — Lauren Mifsud with a wooden spoon until combined. Cover the bowl with a towel or plastic wrap and let sit for 1 hour. When the dough has nearly doubled in size, add an additional ¾ cup flour, the baking powder and the salt. Stir well before turning out onto a well-floured surface. Knead the dough lightly, adding flour as needed until the dough loses its stickiness. Roll the dough out into a large rectangle, approximately ½ inch thick. Combine all filling ingredients. Spread the filling mixture evenly over the dough. Make 3 horizontal cuts to divide the dough into 4 long, evenly sized strips. Starting from the bottom, roll the first strip from left to right, place that roll on the next strip, and roll from right to left. Repeat with the remaining strips until you’ve made a giant cinnamon roll. Place the giant cinnamon roll into a generously greased 10.5-inch cast iron skillet or cake pan. Cover with plastic wrap and place in a warm spot. Let rise for 30 minutes. The cinnamon roll should rise to the edges of the pan. Meanwhile, preheat oven to 325 degrees. Uncover the cinnamon roll and bake for 45 minutes before covering with foil and baking for an additional 35 minutes. Remove the cinnamon roll from the oven and begin making the frosting. Combine all frosting ingredients until smooth. Drizzle or spread the frosting over the cinnamon roll and serve.

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SEACOAST SCENE | JANUARY 25 - FEBRUARY 7, 2017 | PAGE 23

DRINK

Step into the darkness

Three dark beers to savor on a cold winter’s night When it’s cold, I want a dark beer. It’s that simple. Especially on a freezing cold night — and we’ve had plenty of those — I want something with some richness, some complexity and some heft. In the summertime, the heat nudges you toward lighter, crisper beers, while the darkness of winter nudges you toward malty beers that invite you to sip and savor. Here are three beers I’ve enjoyed recently to help you through the darkest and coldest nights in January and February. Northern Lights Double Black IPA, a collaborative effort by Great North Aleworks in Manchester and New Realm Brewing Co. in Atlanta: Black IPAs can be hit or miss. It’s challenging to make a beer with the complexity of a dark beer and the hoppiness of an IPA — and to make it work. Allagash Brewing Co. in Maine used to brew a wonderful Belgian-style black IPA, but on the whole it can be a tough brew to master. It’s always confounded me because I love IPAs and I love darker beers, so I should love the melding of the two. Well, I do love Northern Lights, which is remarkably well-balanced: not too hoppy and not too malty. The pour is dark; it looks like a stout. The

hops stand out on the nose with a lively hop aroma but there’s an obvious richness that’s missing from your typical IPA. The nose on this beer is fascinating. Still, this isn’t an overly heavy beer and the malt does not take over. Pour this with your favorite steak or roast. And then send me a thank-you note. Paradigm Brown Ale by Kelsen Brewing Co. in Derry: This is everything an American brown ale should be: roasty, nutty, complex and velvety smooth. Take your time and savor this brew, which pours almost black and features sweet notes of delicious chocolate, toasted nuts and rich coffee. I love all brown ales but sometimes they can be a little too light, lacking a bit of backbone. I want my brown ales robust. Paradigm delivers. At 7.0 ABV this is a big brown, and the warmth from the alcohol is pleasing in late January. But this beer isn’t heavy like a porter or stout. It’s not going to fill you up, but you shouldn’t rush through it either. Savor this one in all its glory. I have some difficulty pairing brown ales with food, as the flavor is particularly unique. It worked really well for me with a couple handfuls of toasted almonds as I watched the Patriots.

doesn’t drink like a high-alcohol beer. I love the rich coffee notes, coupled with notes of dark chocolate and dark fruit. The lingering finish begs you to take another sip. Too much hyperbole? Maybe, but this is a terrific example of the imperial stout style. Imperial stouts are meant to be enjoyed over a period of time. Sip this over a lazy afternoon or evening or as you enjoy dessert. I’ll take a handwritten thank-you note for this one. Jeff Mucciarone is a senior account executive with Montagne Communications, where he provides communications support to the New Hampshire wine and spirits industry. Courtesy photo.

Imperial Stout by Moat Mountain Smoke House & Brewing Co. in North Conway: My wife wrote, “So good; like heaven in a glass” on the piece of scrap paper on which I was writing notes. Also, she underlined “so good” twice, so yeah. She’s definitely not wrong. This beer is tremendous. The pour is black with a thick and rich mocha head. At 9.0 ABV this is a big beer with big flavor but it’s so smooth, it

What’s in My Fridge Alchemist Brewery Focal Banger American IPA : Hops, hops and more hops — dare I say a hop-lover’s dream? The hops are literally oozing out of the glass or the can, as the folks at Alchemist recommend drinking straight from the can. The Alchemist has long been at the heart of the craft beer movement and specifically the IPA movement. The Focal Banger is the very best of the style. Cheers!

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Spineless, by Juli Berwald (Riverhead, 310 pages) Here are two words you don’t often see paired: jellyfish adventure. Most of us would prefer jellyfish not to be part of our adventures, particularly if we’ve ever been stung by one. But in Spineless, Juli Berwald, an ocean scientist improbably based in Austin, Texas, embarks on what she terms a jellyfish adventure, plunging into the watery world of gelatinous orbs and their role on the planet. It’s a role that’s bigger than one might think, and it’s possibly growing even larger. While landlubbers go about their ordinary lives, people with advanced degrees in marine science are debating whether or not jellyfish populations are exploding. The jury is still out, but if jellyfish are, in fact, growing more plentiful, one reason could be that increasing levels of carbon dioxide are making the ocean more acidic and less hospitable to sea creatures with shells while more nurturing of algae, worms and jellyfish. We hear a lot about algae blooms these days, but there are also jellyfish blooms that occur all over the world, and masses of jellyfish have caused technological failures when they are sucked up into coastal power plants and gum up the works. Most famously for U.S. interests, a jellyfish bloom temporarily incapacitated the aircraft carrier U.S.S. Ronald Reagan on its first voyage in 2006. As jellyfish problems go, that puts a couple of hours of angry welts on your leg in perspective. Berwald doesn’t just examine the problems caused by jellyfish, however. Having become engrossed with them about the time her children entered grade school (giving her “a blessed seven and a half hours of tuition-free time to catch my breath”), she is a font of jellyfish trivia, the sort that will enable you to bore people for hours at your next cocktail party. Jellies, as people in the know call them, don’t float aimlessly through the water looking for a leg on which to attach; they are efficient swimmers and power themselves like water sucked through a straw. A serving of jellyfish — yes, people eat them, as do sea turtles and sunfish — contains 25 calories, 6 grams of protein and no fat. Some species can reproduce without a mate. In the course of the book, Berwald not only studies jellyfish, but she cooks them and acquires them as pets, then travels the globe in search of jellyfish knowledge, from the laboratories of Woods Hole, Mass., to a tidal stream in Hiroshima, along the way becoming not just a jellyfish enthusiast but an apologist for the planet, and specifically “the wild ocean” and marine-protected areas, or MPAs. Just 3 percent of the ocean is protected, she notes, arguing for an expansion of 10 percent or more.

With all this information about jellyfish, you’d think Berwald would have the solution to the more immediate problem that concerns most beach-goers: what to do about jellyfish strings, which occur roughly 150 million times a year. Unfortunately, she writes that there’s little consensus about the best treatment, in part because there are so many different types of jellyfish with different types of toxins. But for now, it appears that applying hot water to the sting is the best bet. Vinegar works, too. “If you are stung, your best bet is to pluck off any visible tentacles using tweezers if you have them,” she writes. “Then douse your sting in vinegar and then hot water. Cold water will make the sting worse.” You can forget about the old-school remedies of alcohol, baking soda and urine. The subtitle of Spineless promises an examination of “the science of jellyfish and the art of growing a backbone,” but it delivers more on the former than the latter. Mercifully, the book is more science than memoir, because the usually graceful narrative is hobbled at times by the awkward injection of autobiography that strays too far off topic. Animal lovers should also note that Spineless regards jellyfish more as object than as creature, even as Berwald makes the case for their importance in the ecosystem. She writes about an incident at the dawn of her jellyfish consciousness, in which she encounters a massive specimen washed up on a shore in Alabama where her family is vacationing. The creature was three feet wide, so big that children were tugging it about in a wagon, and when the accumulating children take to stabbing it with sand shovels, “splaying open its clear jelly innards,” Berwald stands by impassively and later explains away the savagery as curiosity, the desire “to know what it was made of, to explore the inside of this alien creature.” Well, that’s one way to look at it, I suppose. Another is a view expressed by one of the more colorful scientists that Berwald encounters, a guy named Monty who says at one point, “What’s of most concern to people is not actually jellyfish. What’s of most concern is how jellyfish affect people.” Spineless is not your typical memoir about animals in exactly that way; it’s ostensibly about an animal, but the animal itself is incidental, having a primitive central nervous system and no pain receptors or brain, which is why an otherwise compassionate mother can stand on a beach smiling as her child joyfully stabs one. Was it alive, or dead, to begin with? This is not noted, as if it didn’t matter. As Monty explained, jellyfish themselves are not our concern, just how they affect our lives. B — Jennifer Graham

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People Skills and Hunter share bill at Fury’s Before they appeared together on Jan. 13 at Nashua’s Lafayette Club, the members of People Skills and Hunter knew each other only by reputation, but they had much in common. Both offer hook-filled songs and lots of stage presence and both have toured nationally. Finally, each group is a trio — though one has a lead singer and itinerant bassists. More than this, Hunter and People Skills are each led by creative, dynamic and talented women, both driven to perform at an early age. Hunter Stamas went from schoolgirl theater nerd to writing songs that rival Paramore and Flyleaf, while carrying a torch for Bob Dylan, a heady combination of wry introspection and tuneful rock. People Skills’ lead guitarist and singer Chelsea Paolini formed a band with her brother Andrew when she was 14 and soon found herself skipping basketball games for shows. Before she knew it, the transition from jock to rocker was in full swing. “I just slowly lost interest in everything in high school; it all moved toward music,” she said before the Nashua show. “For as long as I can remember, I’ve been writing songs and walking around singing them.” With producer-drummer Connor Coburn and guitar player Cameron Gilhooly, Hunter released an eponymous debut album in 2015 that won them a New England Music Award for New Act of the Year, along with several other accolades. It’s a richly varied affair, cheeky, hard-charging, reflective and rowdy. A follow-up is in the works, as the group readies Listen to Hunter for a spring release. Fans at shows are getting an early listen to songs like “Ballad of an Enigma.” Stamas wrote it about being called that by a teacher at age 10. “I walked about the rest of the day wondering if it was a compliment or insult, and it was neither nor — just a mystery,” she said. “Which is what I have been, and that word has been used on me every year since the first time.” Another standout is “Great Lengths,” written as Stamas contemplated shaving her dreadlocks for St. Baldrick’s. “My hair waves like a big brave flag,” she sings, adding, “I keep my hair cut clean, to one straight length if you know what I mean.” She eventually raised $500 for the cancer charity and donated her hair to Pantene to be made into a wig. Hunter spent three years working its People Skills and Hunter

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debut album. People Skills, on the other hand, released Distractions in early 2017 and soon disbanded. “The timing of the split wasn’t great,” Chelsea said, but the reasons were understandable — Andrew Paolini was accepted into Berklee Music College, a lifelong dream. The band’s bassist, Eric Reingold, kept busy with other bands, primarily Cold Engines. Chelsea Paolini booked solo shows for a while, before deciding to relocate to Denver, where she knew that gigs were plentiful, and the musical community was welcoming. “Everyone I emailed was so nice, even the ones that didn’t book me,” she said. “They gave me suggestions about places to try, and some other bonuses were there too.” While back for a visit and some hometown gigs in November, a drumbeat from an Elliot Smith song got stuck in Chelsea Paolini’s brain and sparked “a chain of thoughts beginning with, ‘I like this drum beat; only Andrew would understand. Then, I don’t want to leave this band and then, all right, I’m not going back to Denver.’” A People Skills show at Penuche’s Ale House in Concord was supposed to be a one-off, but it cascaded into a calendar that stretches to summer. “We started booking like crazy, and we had all these shows,” Chelsea Paolini said. “I would text the guys and say, ‘Are you free for this or that show?’ And they’d say yes. They’ve slowly been adding up.” The flurry of shows included the gig swap with Hunter: “We open for them, they open for us,” Chelsea Paolini said. In Nashua, she and her mates wowed their new friends. Stamas watched the frontwoman’s shredding guitar playing, which takes its cues from Trey Anastasio and jam band cult hero Tim Palmieri, and gushed, “I feel like I’m at a Rush concert.” People Skills sat near the stage for Hunter’s raucous set, and thus their mutual admiration began. — Michael Witthaus

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SEACOAST SCENE | JANUARY 25 - FEBRUARY 7, 2017 | PAGE 28

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NEWS OF THE WEIRD BY ANDREWS MCMEEL SYNDICATION

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Khaled A. Shabani, 46, a hairstylist in Madison, Wisconsin, was arrested on a tentative charge of mayhem and disorderly conduct while armed after an altercation with a customer on Dec. 22. Shabani scolded the 22-year-old customer for fidgeting, then taught him a lesson by using the “shortest possible attachment” to “run down the middle of the customer’s head,” reported the Wisconsin State Journal, and “leaving him looking a bit like Larry from The Three Stooges,” police spokesman Joel DeSpain said. Shabani also clipped the customer’s ear with scissors. “While it is not a crime to give someone a bad haircut,” DeSpain noted, “you will get arrested for intentionally snipping their ear with a scissors.” Shabani said the snip was an accident, and his charge was later reduced to a ticket for disorderly conduct.

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Least competent criminal

When Dustin Johnson, 22, of Minot, North Dakota, tried to steal $4,000 worth of merchandise from a local Hobby Lobby, he failed to take into account that shopping carts don’t have snow tires. The Grand Forks Herald reported that over a seven-hour period on Jan. 3, Johnson filled a cart then fled the store where the cart became stuck in snow in the parking lot and flipped over. Johnson fell down, then got up to run, leaving behind his wallet with photo ID matching the shoplifter’s description. Minot police caught up with Johnson at his home.

Extreme climate news

It may be cold where you are, but it’s hot in Broadford, a small town about an hour from Melbourne, Australia, where on Jan. 5, the highway began melting. Temperatures of 100 degrees and higher reactivated an ingredient in the road surface, turning it into a sticky mess on the Hume Freeway, 9News reported. Motorists were warned by Victoria police to avoid the right lane and expect delays over a 10km stretch. Officials also put in place a fire ban and urged people to stay indoors.

• Polk County (Florida) Sheriff’s officers responded to an unusual 911 call on New Year’s Eve: Michael Lester, 39, of Winter Haven, started off by telling the dispatcher, “Umm, I’m drunk. I don’t know where I’m at. I’m just drunk driving.” The dispatcher urged Lester to pull over and park, but he explained Smoke ‘em if you got ‘em that he was driving on the wrong side of the Christians in a Portuguese village carry on road near a Publix and wondered where the police were. WTVT reported that officers 114077 finally caught up with Lester, who helpfully explained he’d had several beers, hadn’t slept much and had taken methamphetamine earlier in the day; he was jailed on a DUI charge. DELIVERY VEHICLE Officers later posted on their Facebook page WARNING! that “in this particular incident, nobody was hurt, so we couldn’t help but LOTO (that THIS VEHICLE MAKES means we Laughed Our Tasers Off).” FREQUENT STOPS TO OFFLOAD SEACOAST SCENE! • Disgruntled driver Matthew Middleton, 49, of Peterlee, England, spotted a speed camSceneScene era near Hartlepool Rugby Club in October e Scen Scene e Sce ne Scene Scene Scen and decided to take a stand. He got out of his car and stood in front of the camera, blocking ...AND OTHER FINE FREE PUBLICATIONS! CONTACT DOUG LADD it, until police arrested him. Middleton fur603-625-1855 X135 Circulation Director ther antagonized the officer by calling him a 603-625-1855 Ext 135 “pig” and giving his name as Elvis Presley. or email resume/cover letter to dladd@hippopress.com “They acted like what I did was the crime of the century,” Middleton told Metro News. “I know I shouldn’t have done it. People have FUN! EASY & REWARDING! just been laughing about it ... well, apart from DELIVERY CONTRACTORS NEEDED! my wife.” Middleton was fined about $54 PET OF THE WEEK plus court costs for his antics. 603.935.5096 or larry@seacoastscene.net

a curious tradition during Epiphany: They encourage their young children to smoke cigarettes. Vale de Salgueiro locals told Fox News that nobody is sure what the smoking symbolizes, but the centuries-old tradition persists. And Portuguese authorities don’t intervene, despite the fact that the legal age to purchase tobacco in Portugal is 18. Writer Jose Ribeirinha researched the tradition and said that since Roman times, villagers in the region have done things that were out of the norm during winter solstice celebrations.

The litigious society

Siera Strumlauf and Benjamin Robles of California, and Brittany Crittenden of New York, saw their complaints go up in steam on Jan. 5 when U.S. District Judge Yvonne Gonzalez Rogers dismissed their lawsuit against Starbucks for underfilling its lattes and mochas. According to Reuters, the judge cited lack of evidence brought by the plaintiffs, who accused the coffee chain of fraud by making its cups too small and instructing baristas to skimp on ingredients and adhere to low “fill-to” lines on milk pitchers. The suit also claimed milk foam should not be counted toward advertised volumes, an opinion Rogers said reasonable customers do not hold. Visit newsoftheweird.org.

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Awesome!

Bertha Vickers of Morgantown, Mississippi, turned 100 on Jan. 9. To celebrate, she bagged a deer. “I was sort of shaking until I got ready to shoot,” Vickers told the Clarion Ledger. “I didn’t think it was all going to go right.” Vickers still lives in her home and mows her own lawn, tends a garden and hunts for squirrels. “I don’t know why everybody is making such a big deal about it,” she said. “It was just a doe. I would love to kill a buck.”

SEACOAST SCENE | JANUARY 25 - FEBRUARY 7, 2017 | PAGE 30

Krystal is a 1-year-old Rex mix that was brought to us because no one wanted her. She is a sweet, outgoing girl who has done well with children. Krystal loves to be petted and is softer than a cloud! Come meet this beautiful girl today and prepare to fall in love! Did you know that rabbits make wonderful family pets? They are curious, social, and very smart. Just like cats or dogs, they can live out and about in the house with you. Bunnies can be trained to use a litter box and can even learn to do tricks! They will keep you entertained with their fun personalities. Like all the animals available for adoption at the New Hampshire SPCA, Krystal has been spayed to prevent overpopulation. Visit her at the SPCA in Stratham, or call 603-772-2921 or visit nhspca.org.

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