Seacoast Scene 6-7-18 by Seacoast Scene

JUNE 7 - 13, 2018

Toast the coast P23

Adventures in poetry P18 Soggy Po' Boys P30

FRE E

MAP P. 16

Time to fire up the barbecue

A WORD FROM LARRY

Master McGrath’s

Yard sale success What a great Boy Scout yard sale this past weekend. The weather was good and it was very busy all three days. I want to take this time to thank all of the volunteers who helped with Larry Marsolais set-up, take-down, sales and especially those who donated items. Also a big shout out to the Masonic Lodge for letting us take over its facility for a week. And I could not organize this without the help of Lois and Bud Desrochers, my co-team. Thanks! Father’s Day is right around the corner, and all dads need a day that they can call their own, a day to do whatever they want. Sometimes it is just a day of rest and relax-

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ation or celebrating with your family. Now, as I said about Mother’s Day, you need to do something for Dad. It can be as simple as giving a card or making your own card: some of my great Father’s Day gifts were homemade cards from my kids! If you can’t be with your dad be sure to give him a call; it will go along way. This is a great opportunity to make your dad feel special. So don’t forget, Father’s Day is Sunday, June 17. As always, I would love to hear from our readers. Feel free to call me any time at 603-935-5096 to discuss local issues or to place an ad.

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

Come have some fun!

Breakfast Served

JUNE 7 - JUNE 13, 2018 VOL 43 NO 15

Sat & Sun 8am-2pm

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

Daily Specials:

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

Editorial Staff

Friday Night Special Fried Clam Plate Saturday Night Prime Rib Special

Editor Meghan Siegler editor@seacoastscene.net Contributors Rob Levey, Ethan Hogan, Michael Witthaus, Jeff Mucciarone, Allison Willson Dudas, Lauren Mifsud, Jennifer Graham

King Cut (16oz) • Queen Cut (10oz) Seafood Steak & Chops Hot Box • • • • • • •

Shrimp Scampi Baked Haddock Surf & Turf Lobster Pie Fresh Scallops Jumbo Shrimp Seafood Saute

Marinated Steak Tips Petite fillet Mignon English Fish & Chips Basket of Fried Chicken Baked Luncheon Scrod Master’s Chopped Sirloin And more!

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Steak Tips Fillet Mignon NY Sirloin Chicken Parm Pork Chops

Production Tristan Collins, Laura Young

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

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

COVER STORY 6 Smokin'

MAPPED OUT 16 Beaches, restrooms, where to walk your dog and more

PEOPLE & PLACES 17 The coolest Seacoast dwellers and scenes

FOOD 22 Eateries and foodie events

POP CULTURE 28 Books, art, theater and classical

NITE LIFE 30 Music, comedy and more

BEACH BUM FUN 32 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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4 SHORE THINGS

EVENTS TO CHECK OUT JUNE 7 - 13, 2018, AND BEYOND Ocean celebration

World Oceans Day Family Festival is on Sunday, June 10, at the Seacoast Science Center in Odiorne Point State Park in Rye from 10 a.m. to 2 p.m. The festival celebrates the importance of keeping the world’s oceans healthy with activity stations, live music, and a beach cleanup. The grand opening of H2O Today, an exhibition that explores the significance of water — organized by the Smithsonian Institution Traveling Exhibition Service — will take place at 11:15 a.m. The festival is free. For more information, visit seacoastsciencecenter.org.

Celtic and 20th-century music

The Tuck Museum in Hampton is hosting “A Night of Music with Two Old Friends” on Wednesday, June 13, at 7 p.m. at the Tuck Museum. Emery Hutchins and Jim Prendergast will perform traditional Celtic music and American country music from the early 20th century. Through stories, songs and instrumental melodies, they will demonstrate how old time American mountain tunes are often derived directly from the songs of the Irish, yet are influenced by other cultural groups to create a new American sound. The two old friends play the concertina, bodhran, mandolin, octave mandolin, guitar and banjo. The performance will take place in the historic barn on the Tuck Museum site at 40 Park Avenue in Hampton. The program is free and all are welcome. Light refreshments will be served.

See a show

Classical performance The Portsmouth Symphony Orchestra performs its Summer Concert on Sunday, June 10, at 3 p.m. at The Music Hall (28 Chestnut St., Portsmouth). The concert will feature artist-in-residence Randy Armstrong presenting his final work, a fun and unique collaboration with the orchestra; Concerto and Aria competition winners performing their pieces; Griffin Seuter playing Schumann’s cello concerto; Sarah Heimberg playing Arutunian’s trumpet concerto; and baritone Matthew Giallongo performing “E fra queste ansie” from Pagliacci. It will close with a performance of Paul Hindemith’s Symphonic Metamorphosis of Themes by Carl Maria von Weber. Tickets cost $12 to $25 for general admission, $12 for students and $22 for seniors. Visit themusichall.org.

ACT ONE presents On a First Name Basis at the West End Studio Theatre (959 Islington St., Portsmouth) on Friday, June 8, at 7:30 p.m., and Saturday, June 9, and Sunday, June 10, at 2 p.m. Tickets cost $15 for general admission and $12 for students and seniors. Visit actonenh.org or call 300-2986.

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rants on the coast that specialize in ’cue. And although the kinds of barbecue vary depending on the region from which they originated, local chefs and restaurants owners agree: their love of making barbecue comes from the joy it brings people when they eat it.

For the love of barbecue Will Myska, the chef and part-owner at Ore Nell’s barbecue in Kittery, Maine, believes that the barbecue trend is part of a return back to a simpler way of preparing food with smoking and cooking over an open flame, and a more simple way of eating — imagine, for example, biting into a barbecue rib. “I think people love ribs just because it’s that carnivore in you,” Myska said in a Texas drawl. “You’re pulling it off the bone, you know what I mean? Kind of getting a little dirty. It goes hand-in-hand with barbecue.” To Sharee Bridgeo, one of the owners of Boogalows Island BBQ based in Seabrook, barbecue is about comfort — a reminder, for some, of food they grew up with. “On a personal level,” Bridgeo said, “barbecue is good comfort food.” For both Myska and Bridgeo, their love for barbecue food is rooted in their connection to their homes. Though Myska, who is from Texas, and Bridgeo, who is from Jamaica, showcase different styles of barbecue, their paths both led to the New England seacoast. Myska, 30, was born and raised in Richmond, Texas, just outside of Houston, but he’s been cooking on the New England coast for the last 10 years. Before opening Ore Nell’s, Myska was the chef de cuisine at Vida Cantina, a Portsmouth restaurant offering modern Mexican food and lots of tequila. Myska and Vida Cantina chef and owner David Vargas had been playing with bar-

becue dishes at the Portsmouth eatery for the last few years, until things started to get more serious. “The next thing you know, we opened up a barbecue restaurant,” Myska said. Myska, Vargas and Portsmouth restaurateur Jay McSharry opened Ore Nell’s in April. Part of the motivation behind Ore Nell’s, he said, was bringing his Texas roots and the food he grew up with to the Seacoast. And it’s a nod to his grandmother. Many of the side dishes at Ore Nell’s, along with their banana pudding, are his grandmother’s recipes. “Ore Nell is my grandmother. She’s a sweet lady,” Myska said. “Ninety and still kickin’.” Bridgeo grew up in Hague, Trelawny, on the western part of Jamaica, and moved to the United States in 2003. She and her husband, David Bridgeo, who is from the Lake Sunapee region in New Hampshire, met on Block Island in Rhode Island, where David was working as a chef. “We worked together and that was it,” Bridgeo said. “And then he made me move to cold places.” New Hampshire was one of those places, and the Bridgeos found it was lacking not just in temperature but in its Jamaican barbecue scene. David Bridgeo, a 20-year food industry veteran, was well-versed in culinary ventures, while Sharee Bridgeo had a background in customer service and hospitality, so the two teamed up to bring a piece of the Caribbean to the New England seacoast. “Together, we make a great team,” Sharee Bridgeo said. The Bridgeos started in Kensington, New Hampshire, with a convenience store and a restaurant attached to it. It was a successful business venture, and people would drive from all over New England because it was “the only place north of Boston,” Sharee Bridgeo said, where you could get Jamaican food. 8

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But with three young children, the 7 couple decided to sell the storefront in 2014, and the restaurant had to go with it, she said. But they still wanted to serve authentic Jamaican jerk barbecue, so they went with a food truck instead. “It was easier to bring food to the people, rather than bring people to the food,” she said. The Boogalows Island BBQ food truck offers private catering for events, functions and fairs specializing in Jamaican barbecue. The name “Boogalows,” according to Bridgeo, started on Block Island. Her husband David was working with a sous chef who was Jamaican, and he had trouble pronouncing David’s last name, Bridgeo, so he called David “Boogalow” instead. And it stuck. Barbecue-goers can find Boogalows at the Stratham Fair in July, at the Mini Maker Faire at the Children’s Museum of New Hampshire in Dover in August, and at the Deerfield Fair and the Hopkinton State Fair in September. “It keeps me in touch with my culture,” Bridgeo said. “People walk up to the truck and ask why we’re doing Jamaican food in

New Hampshire.” It’s the exchange with customers that Bridgeo loves, along with working with people, she said. Maybe it introduces them to Jamaican food, or maybe it makes someone remember a time when they visited Jamaica.

Finger lickin' good

Eating barbecue can be messy business, and cooking it can be even more challenging. But Myska makes cooking barbecue sound as fun as eating it. In American barbecue, protein staples include beef brisket, pulled pork and ribs — all of which require specific cuts of different meat. While brisket comes from the chest area of a cow, pulled pork usually comes from the shoulder area of a pig. There are several different cuts of pork ribs, and those commonly found include baby back ribs, spare ribs and St. Louisstyle ribs. Myska said that baby back ribs come from the muscle that runs down the back of the pig, which is why some people call it “eating high off the hog.” Spare ribs are found closer to the belly, and St. Louis style ribs are actually spare 10

'Cue on the coast Ore Nell’s Barbecue 2 Badger’s Island West, Kittery, Maine 207-703-2340 orenellsbbq.com Boogalows Island BBQ Seabrook 978-393-3637 boogalowsbbq.com

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8 ribs, but with some meat and cartilage trimmed off, creating a more uniformly rectangular shape. The house rib at Ore Nell’s is a St. Louis rib, where they take spare ribs and trim the flap of meat at the end of the last bone and square off the cartilage at the bottom of the ribs. Myska believes that the uniform shape allows for a better consistency in the cooking process. “It’s a beautiful cut,” he said. In Myska’s opinion, St. Louis ribs have “a great fat-to-meat ratio.” He said that the membrane attached to the back of spare ribs can be chewy at times, so they remove it, which also helps the seasoning get into the meat, allowing for a more flavorful rib. “Some people leave it on for support, so the rib doesn’t fall apart,” Myska said. “But I think if you’re very careful with your time and temperature on it, you won’t have a problem.” In Seabrook at Boogalows, the Bridgeos said they use pork and chicken as their proteins for Jamaican jerk barbecue. The Bridgeos prefer boneless pork shoulder because it’s easier to work with, but she said that in Jamaica, people typically cook pork shoulder with the bone left in. The jerk chicken they serve, however, is bone-in.

Spices and sauces

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Barbecue, no matter the region it’s from, comes down to flavor — and the seasoning may come in the form of a dry rub or a sauce. At Boogalows, it’s all about the jerk seasoning. “Jerk refers to the way it’s marinated,” Sharee Bridgeo explained. “As opposed to a sweet barbecue, it’s more of an earthy and spicy barbecue.” The meat is rubbed with garlic, thyme, onion and scotch bonnet peppers (similar to a habanero pepper) and left, at a minimum, overnight to allow the flavors to set in.

“At least overnight,” Bridgeo said. “It could be longer.” Traditionally, jerk chicken and jerk pork are served with “rice and peas” — Jamaican rice and kidney beans — according to Bridgeo. “Rice and peas is what we refer to it as, but it’s actually red kidney beans and it’s cooked in coconut milk and spices,” she said. At Ore Nell’s, their house ribs are served dry, with two kinds of rubs, following a traditional central Texas barbecue style. The first rub is made with paprika, black pepper and salt. The second rub, which Myska and his staff call “Rib Rub No. 2,” has garlic powder, brown sugar and cumin. They add Rib Rub No. 2 halfway through the cooking process, because the brown sugar would burn if the rub were added at the beginning, making the ribs too bitter. Ore Nell’s does offer barbecue sauce on the side, and the restaurant features special ribs with unique spins, too, like chocolate blueberry barbecue sauce ribs topped with smoked goat cheese, pecans and pickled blueberries. “A lot of people sauce their ribs,” Myska said. “We do some kind of wacky, crazy ribs sometimes, but it’s fun and it keeps us all creative.” While time and temperature are key elements in cooking ribs, how they are flavored is also important. Ribs can be seasoned with dry rubs, or served “wet” with different kinds of sauces. Myska said they season both sides of their ribs, even though one side is mostly bone, because it makes for a more flavorful rib. They also baste the meat with apple cider vinegar, opening the smoker every hour and spraying the meat down, which adds another element of flavor.

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“I think it’s time and temperature,” Myska said. “And a good rub on the rib.” The phrase “low and slow” is used often in the barbecue world, and it denotes a low temperature and a long cooking time. Myska said that their ribs cook at about 265 degrees for roughly five to five and a half hours. The meat at Ore Nell’s is smoked over oak wood, following the central Texas barbecue tradition. Oak, which is found in an abundance in central Texas, is a mild wood that allows people to taste the flavor of the meat, according to Myska, as opposed to mesquite wood found in east Texas, which renders a stronger flavor. In Jamaica, Bridgeo said, meat is smoked over pimento wood, but at Boogalows they smoke over hardwood charcoal, which is pieces of wood that are burned down to charcoal, as pimento wood is too expensive to have shipped to New England. The pork, she said, cooks for about six to eight hours, and the chicken cooks for about one to two hours. So how do you know if a rib is cooked to perfection? A common misperception is that on a well-cooked rib, the meat falls off the bone. Instead, there should be only a small amount of pull off the bone, according to Myska. He described it as having “a little bit of tooth to it,” where some meat still remains on the bone after biting into it. “You don’t want it tough,” he said. “But you want it just enough.”

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Coleslaw, beans, potato salad and collard greens are often standard sides for barbecue. But it’s cornbread and macaroni and cheese, Myska said, that are the sides New Englanders love most about barbecue. “They don’t mess around with cornbread up here,” Myska said. “That’s serious business.” When they first opened, Ore Nell’s

wasn’t going to have cornbread on their menu — striving for Texan barbecue authenticity — but on the nights they featured it as a special, it sold out, so Myska gave in. “A week later, we had cornbread every night,” he said. Kansas City or Carolina barbecue styles may have a more traditional connection to cornbread, according to Myska, and although Texans too love their cornbread, Texas barbecue is all about the white bread (think Wonder Bread), pickles and onions, “We call white bread ‘the Texas napkin,’” he said. “You use it to sop up your plate, kind of like you do with garlic bread and spaghetti.” And then there’s Frito pie — a dish that originated in San Antonio, Texas, according to Myska, who makes his own version with excess scraps from beef brisket that he puts through a sausage grinder, and adds pinto beans and spices. After heating the meat in a pan, he tosses it with Fritos corn chips. The dish is served in a cast iron pot with pickled red onions, sour cream, cilantro and Cojita cheese. “It’s funny because we used to have it at school lunch growing up. Not with the sour cream and pickled onions and stuff, but we would just have ground beef and Fritos,” he said. “That was a big day at school — Frito pie day.”

Fun for everyone

Ore Nell’s makes a point to satisfy the vegan and vegetarian crowd, too. They offer smoked tofu, and all sides can be made vegan, even the macaroni and cheese. “If you’re vegan or vegetarian, you don’t really want to go to a barbecue place because you get stuck with maybe one or two sides,” he said. “But we want to try to make it where you can have a full meal and enjoy yourself too.” Barbecue is both fun to cook and fun to eat, which Myska credits for its 14

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“You see a lot of chefs — big chefs — who are getting out of fine dining and going into barbecue now, which is a cool thing,” Myska said. “It’s good food. You can have fun with it.”

Recipes from Ore Nell's

Serving New Hampshire, Maine & Massachusetts for 35 years! 121472

SEACOAST SCENE | JUNE 7 - 13, 2018 | PAGE 14

Will Myska of Ore Nell’s shares recipes for barbecue sauce, plus a ranch vinaigrette and a dessert that pairs deliciously with a barbecue meal.

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BBQ Sauce (prepares a half gallon) 1 onion 1 tablespoon garlic powder 1 can tomato paste ½ quart apple cider vinegar 2 lemons, juiced ½ pint molasses 1 cup brown sugar 1 tablespoon salt and pepper 1 tablespoon New Mexico chili powder 1 quart Coca-Cola

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The Scene’s

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Pierce Island

South Mill Pond

New Castle

Great Island Common

Odiorne Point Rye

Rye Town Forest

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PEOPLE AND PLACES

JOHN KUBILIS NORTH EAST BEACH VOLLEYBALL OWNER How does Hampton Beach rank for a volleyball location? Hampton Beach is by far the best beach in New England for beach volleyball because it’s wide, it’s flat, it’s a very clean beach. They do a very good job of cleaning up the mess that people leave behind. And there’s plenty of parking. There’s a lot to do around the area so it really just makes for a great family environment. We’re right along the boardwalk so we get a lot of spectators. They’ll stop by and watch a few games. We do have some great athletes out there. We have girls that are 10 years old that are just learning the game and we also have girls that are 18 and getting ready to go play at college next season.

John Kubilis is preparing for the youth volleyball tournament at Hampton Beach on June 9. The tournament starts at 9 a.m. and the final game is played at 4 p.m. What role do sports play in kids’ lives? The big thing about sports: It doesn’t really teach you how to win, it teaches you how to lose. In life you don’t have a lot of control over things and sports teaches you to be a good winner and a good loser. You don’t get mad about it. It teaches you teamwork. It’s you and your partner out there and your job as a teammate is to pick them up when they’re down. You work with others and you learn how to play a role. You learn how to lose. What unique challenges does volleyball pose? Volleyball itself is really fun because it’s a non-contact sport so the injury level is very low compared to other sports. But it’s also one of the hardest sports because it’s a rebound sport. Unlike other sports where the ball rests on the ground and you kick it around or you could pick it up and throw it, you have to keep this ball in the air by bouncing it back and forth to your partner. It’s really a lot of hand-eye coordination and it just really tests every kind of athletic ability that you have. Because in order to hit the ball you have to jump up in the air as high as you can and then hit the ball as hard as you can while in the air. None of the other sports have to do that, so it’s really challenging physically. And then out on the sand, playing in the sun, it’s a great workout. Is sand volleyball the gauntlet of the volleyball world? It’s another way to play volleyball but it’s quickly becoming the favorite mainly because it’s two on two and so you’re a lot more involved in every single play. Six on six you play specialised positions so some people play front row, some play back row and some only set. But in beach volleyball you have to do every single skill every single play. What sports did you play when you were growing up and what did those times teach you? Growing up, I played a lot of sports.

John Kubilis with wife, Susan Sun, who helps with the volleyball programs. Courtesy photo.

I played soccer, basketball, baseball, football. I picked up volleyball in my junior year in high school and quickly fell in love with it. I stuck with that and played volleyball in college. It was funny, beach volleyball actually got me into volleyball the summer before my junior year and that’s when I went and tried out for the team the next year. Sports taught me a whole lot about responsibilities to yourself and to others. I had to keep in shape, I had to show up to practice on time, I had to give my strongest effort every play. Are kids playing less sports? I feel like kids are playing less sports than when I was growing up simply because technology has gotten a lot better so it’s much more entertaining than it used to be. When I was a kid, we had a lot of board games. When I was in high school and middle school, every second it was nice out we were outside with a ball playing some kind of sport. And when it rained out, that’s when we’d come inside and play the video games. Now it’s a little bit opposite and it’s not necessarily a bad thing but it’s not good either. Kids definitely need to be outside and interacting socially with others.

What is the event coming up this month at Hampton Beach? It’s an all-day event, it’s just a lot of fun. It’s two-on-two beach volleyball. The kids will pick their own partner. It’s mostly girls but we do get some boys too. A lot of them will participate in our club training, which we do at various parks throughout New Hampshire and Massachusetts. They get to practice and train for the big tournaments at Hampton Beach. Some of the tournaments are national qualifiers, some are just local. The number of courts will all depend on the number of signups we get. We’ve been maxing out lately. We are only permitted for about 12 to 14 nets and we plan on setting those up every day. What does your club have to offer? It’s training, so the kids will come and get two practices a week for two hours. We do two sessions over the summer. Each one is six weeks long so you can choose to do a six-week training or a full 12-week training. … They’ll come out and play two hours. We structure it so that we work on skills for half the time and then we work on game play for half the time. Most of our coaches coach high school, college or they’re current college players. I played four years of NCAA Division III for Johnson & Wales.

How long have you been coaching and what do you find fulfilling about it? I’ve been coaching now for about 12 years. Between coaching and playing. Coaching is great, it gives me an opportunity to give back to the sport and instill that love of the game that I have into others. When you’re not coaching, what do you like to do for fun? When I’m not coaching, I like to play. I play volleyball five days a week. It’s always coaching or playing. We play indoors when it’s cold, outdoors when it’s not. I also run an indoor juniors club and I run an outdoor adult association called Wootown Volleyball. We’ll play indoors from September through May and then we’re outside. Do you see yourself coaching in five years? Oh yes. It’s a lifelong sport so I’ll be playing and coaching until I can’t. — 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! SEACOAST SCENE | JUNE 7 - 13, 2018 | PAGE 17

ADVENTURE

By Ethan Hogan Where I went: Wrong Brain Poetry Corner, 1 Washington St., Dover What it is: A weekly meetup of poets and writers who share their work and give each other constructive criticism and suggestions. The group meets on the fourth Wednesday of each month. My experience: I went to the poets corner with two poems I’d written in the past year. I don’t write poetry often so I was excited at the chance to work on the craft I’d neglected. Wrong Brain is located on the fourth floor of the repurposed mill building at 1 Washington St. in Dover. Wrong Brain is a hub of local art in downtown Dover and a great location to share creative ideas. The poets corner drew a small group the afternoon I went. We all sat around a table and on a couch waiting for more participants to arrive. Next to me was Shane, an older student at the University of New Hampshire who studied English and found inspiration in poetry that did not have a strict form. Across from me Carand volunteered to go first. We started with Carand’s poem named tentatively “Trespassing Allowed.” Her poem used natural imagery juxtaposed with man-made structures to describe the author’s surroundings and feelings about a former partner. The poem’s structure was seemingly random. Large gaps between words and groups of words made for an odd pacing. But once Carand read the poem

aloud herself, we saw how it was intended to be read. Then the group naturally chimed in on what we thought about the poem. We all liked the structure because it portrayed a type of contemplative mood that the words also suggested. The group gave suggestions on word choice that might fit the poem better and Carand took notes. We all had a copy of her poem and we took notes of our own to give back to her. I was reluctant to give too strong a criticism because I was a first-time member and I also had very little experience with poetry. Next up was Lauren’s poem about the day Pope John Paul II died in 2005. The poem highlighted the overlying gloom felt in the day-to-day life of a secular and seemingly godless community. Describing everyday details that would otherwise be meaningless, Lauren’s perspective gave them new meaning in the wake of the death of an iconic religious figure. The working title “Some thought on today” was a placeholder Lauren was looking for suggestions on. I said simply “Funeral” would get to the point but admitted it might be too on the nose. Shane’s poem was a break from the slow and subtle imagery of the previous pieces. Though not explicitly, the poem seemed to be describing a bloody death cause by lung injuries. Although the death could represent some sort of cathartic transformation. In the second stanza of the poem, Shane writes: “Tempered toxins cut through lungs / Lacerated air sacs retract / then expand.” I surmised the imagery described some kind of detrimental substance use. Or the toxins could be analogous to how emotions hurt someone. I was able to be of no small use to Shane in the fourth stanza. The fourth stanza marked a shift in the poem with the starting line: “Exhale.” But it transitioned into a stanza featuring courtroom imagery. Photos by Ethan Hogan. The group agreed that it felt out of place. We brainstormed for a while on how to ing the courtroom imagery earlier in the fix it. Someone suggested that introduc- poem might make it less obtrusive once it surfaced in the fourth stanza. But then I said, “Since the first part of the poem has so much anatomy imagery, why don’t you replace the court stuff with medical stuff?” Words like “docket” and “gavels” could be replaced with biopsy and neePro Portsmouth will hold dle. Shane loved the idea. He said it was its 41st annual Market the perfect solution to smooth out the end Square Day on Saturday, of the poem. I felt I’d earned my turn at June 9, from 9 a.m. to 4 reading. p.m. throughout downtown My poem, “Projections,” was about the Portsmouth. There will be insecurities and expectations we project more than 150 vendors onto our partners, which obscures our view selling arts and crafts and food, and there will be live of them and ultimately ruins a relationship. entertainment from local and The group seemed to like my poem and regional musicians. It kicks understood what I was going for. The poem off with a 10K road race. lacks a solid subject and instead describes Visit proportsmouth.org. the concept of project with lines like, “To meet at our centers would be hard fought,

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SEACOAST SCENE | JUNE 7 - 13, 2018 | PAGE 18

Because we view each other now through a clear mirror of thought.” Because of the lack of subject, Leslie suggested I try to ground the poem toward the end. The poem has many references to panes of glass and to mirrors so I decided to look for a comparable object to describe. While brainstorming, I suggested “glass wall” and told the group I’d work on it. I learned that workshopping a piece of writing can be particularly helpful for all levels of writers. I got the sense that the group was made up of a variety of styles and experience levels, yet we all had something to contribute and learn. Who should try this: Anyone who likes writing and wants to meet other writers. Even if you don’t write often or don’t think you are good enough, the group is welcoming to all levels.

6/30/18 (SS)

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CAR TALK

1957 Ford full of problems, but not from timing belt Dear Car Talk: You recently wrote about a guy whose timing belt broke, and who tried to restart his car but whose valves survived only through sheer good By Ray Magliozzi luck. In 1957, I had a new Ford six-cylinder, standard shift. Driving out in the country late one night, when the car was relatively new, the timing belt broke. There was no damage to the engine, but I did try to crank it several times, not knowing what had caused the initial loss of all engine power. Was I also one of the lucky ones, or was there something different about that model of Ford? — Lindle There are a lot of differences between the 1991 Honda Civic I wrote about and your 1957 Ford, Lindle. One is that a 1991 Honda was extremely unlikely to die on you in 1991. But more importantly, your old Ford did not have an “interference engine.” Starting in the 1980s, Honda, and lots of other manufacturers, started making engines in which the open valves and the pistons shared the same space at times

— or overlapped — inside each cylinder. The timing belt, as its name suggests, ensures that when the valves drop down from the top and open into the cylinder, the piston is not near the top at the top of its stroke. And when the piston comes up to the top, it ensures that the valves are closed and out of the way. The advantage of this design is that it allows for an increase in compression ratio and lets the valves get wider, which means more power and better mileage from the same-size engine. But if the timing belt breaks or jumps, the pistons can — and often do — crash into the valves and bend them. That’s why manufacturers — especially those that use interference engine designs — insist that customers change their timing belts at 90,000 miles (on average). And why we strongly reinforce that advice to our customers. Your Ford did not have an interference engine. So the valves could be fully open and the piston could be at the top dead center, and the two would not touch. So among the many problems you probably had with that Ford, getting the valves crushed by the pistons was not one of them. You also didn’t have a timing belt. You

had a timing chain, or even timing gears, which were more common then.Interestingly, we’re seeing a lot more timing chains again these days, as manufacturers have figured out how to make them truly reliable (unlike the one in your 1957 Ford). And now they almost never fail. So you were one of the lucky ones, Lindle. Lucky you were driving a ‘57 Ford instead of a ‘07 Ford. Dear Car Talk: I have a red 2007 Toyota Tacoma with 133,000 miles. I bought it used eight years ago, and since then I’ve only had to do oil and tire changes, and replace a drive shaft bracket bolt. In other words, it’s been perfect for my cheapskate style of car ownership. The problem is that the paint is peeling something terrible. And while I think it makes me look like a real Texas rancher, my wife is getting pretty embarrassed about it. After a near coronary when I priced a new truck, I’ve decided I have to keep this ‘til at least 200,000 miles. What is your suggestion for the cheapest strategy for keeping a car while at the same time surviving the marital strife? — Jay Well, my brother never figured that

one out, Jay. Which explains at least several of his divorces. But if the paint job is all that’s bothering your wife, then get it repainted. It may cost you a couple of thousand dollars, but if the truck is in good shape and you really plan to keep it for another 65,000 miles, it’s probably worth it. This truck was made and painted during the time when the Environmental Protection Agency was forcing carmakers to use less-toxic paints. And, unfortunately, it took them a few years to get the new formulas right. So a bunch of cars from this era “de-laminated.” That means their paint came off in sheets. On an 11-year-old truck, Toyota will tell you you’re on your own, so don’t expect any help from them. And, depending on the condition of the clear coat and the underlying color, a paint shop may have to strip it down to bare metal to repaint it. But if that keeps your wife happy, and keeps you happy in your old truck, I’d say that’s a few thousand dollars well-invested. In fact, be a sport, Jay ... let her pick the color. Visit Cartalk.com.

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FOOD

AT DEMETERS You’ll find something for every palate and every price point at Demeters (3612 Lafayette Road, Portsmouth), from a steakhouse burger with handcut fries to duck a l’Orange. This family-friendly steakhouse also has a kids’ menu and a special burgers and pints night every Tuesday. General Manager Matt Arsenault took a break to sit down with us and talk about the origin of the restaurant, his favorite menu options and what kept him coming back to the Seacoast. Photos courtesy of Demeters.

How long has Demeters been around? It opened November 2011 [by] owners Jon Bobbett and Steve Demeter. What makes Demeters unique? I think a lot of it has to do with the origin of Demeters. [The owners] wanted to bring that family-friendly feel that Portsmouth is so receptive to, along with the upscale and traditional steakhouses and a modern steakhouse setting. What makes us unique is that we’ve got really great folks from around the Portsmouth area — we owe the success of the restaurant to them, [they] make it the steakhouse that it is today. … [We also have] everything from a really low price to the really high price point, which is proving difficult for most restaurants to accomplish. What is your personal favorite dish? I’ve loved steak since I was kid. Every restaurant I went to, [I ordered] either the steak or the ribs, believe it or not. I start-

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ed as a busser back when [Demeters] opened in 2011, so I’ve had the opportunity to taste everything on the menu as it’s evolved through the years, and I’ve got to say — we do a Wagyu rib-eye, really nice Australian beef, it’s as tender as your filet, but it has all the flavor of a cowboy ribeye. It is pull-apart good. What is a dish everyone should try? There are obviously the three primary cuts: You’ve got the New York strip, filet mignon, and you’ve got the cowboy rib-eye. For first-time diners, we always recommend the Demeter, which is the tasting of those three. You get approximately two pounds of meat, and it’s usually on the heavier side. [There are] accompaniments to complement that, including your two sides and your sauces, that we make in-house as well. I definitely recommend that. I would say something [else] that everyone should really try is one of our secondary cuts —

some of the not so well-known steaks, and maybe even a classically French preparation, like au poivre, which is a nice pan searing, low and slow, with black peppercorn encrusted around the edges. My favorite is the bavette; it’s a nice hybrid between your filet mignon and your New York strip. It’s boasting of flavor, but also has that tenderness and as you cook it au poivre, the encrustment really gives it even more flavor. What is an essential skill needed to run a restaurant? Versatility. The ability to adapt, as managers as well as a cohesive team. You really have to get to know the people that you’re employing, invest your time in them, but also be willing to adapt. Don’t be so stern or red tape about everything. That’s something I learned the hard way in my first season in management, and that’s something I’ll carry with me the rest of my days. Listen to your team, allow

them to build the formula with you, and your success is their success. If you lend them an opportunity to share their voice, they’re a part of the building process, they now own it; they’re not only contributing to your success, but their own. … They contribute a lot of great ideas that you wouldn’t have thought of yourself.

What is your favorite part of being on the Seacoast? What had me coming back and setting roots down in the Seacoast was the people. I really am a people person, and people on the Seacoast will lend you the shirt off their back. [When] you’ve been around as long as we have as a steakhouse, [locals] start to own it as their own. They start to say, “Oh, you want to know a great steakhouse? We’ve got a really great steakhouse.” There is that kind of that synergy between restaurants and the community that we try to cater to. — Alison Downs

FOOD

Raise your glass

Toast to the Coast with Seacoast favorites

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Photos courtesy of Allie Burke Photography.

Come raise your glass and celebrate the Seacoast’s restaurants, wineries, distilleries, breweries and local shops during Toast to the Coast, one of the area’s signature tasting events. The annual event, hosted by both the Exeter and Hampton area chambers of commerce, is on Thursday, June 14, at Abenaqui Country Club in Rye. “It’s a fun social event where you can get samples from your favorite restaurant,” said Bobbi Vandenbulcke, the member services director at the Exeter Area Chamber of Commerce. The event will have raffle prizes and around 40 vendors. Some of the participating restaurants, local shops, breweries and vineyards include CR’s The Restaurant, Epoch Restaurant and Bar, Tailgate Tavern and Marketplace, LaBelle Winery, Flag Hill Distillery and Winery, Sweet Baby Vineyard, Blue Moon Evolution, 110 Grill, Foolproof Brewing Co., Smuttynose Brewing Co., and Seaglass Restaurant and Lounge. “There will be plenty to taste,” said Col-

leen Westcott, the events director at the Hampton Area Chamber of Commerce. They are anticipating around 350 people will attend. “It will be a sold out event for sure,” Westcott said. It’s the first year it’s being held at Abenaqui Country Club, and Westcott said there will be plenty of room to accommodate guests on the country club’s deck, patio and grand ballroom. The country club will also be featuring its own food. “It’s nice for the Exeter and Hampton chambers of commerce to be working together on events that support the Seacoast,” Vandenbulcke said. Money supports the initiatives of both chambers of commerce, Vandenbulcke said. There will be a VIP tasting of wines and beers for $65 from 5:30 to 6:30 p.m. for a more exclusive experience. General admission is $45 and is from 6:30 to 8:30 p.m. The event is for ages 21 and older. Tickets can be purchased at hamptonchamber.com or exeterarea.org. — Cameron Machell

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FOOD

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Growing food in New Hampshire can be frustrating. Many plants that overwinter in other parts of the country become annuals here, like basil. Others, like bell peppers, often don’t thrive because of the short warm season. Hardy plants like greens, broccoli and sugar snap peas are the most foolproof in my garden as the cold doesn’t bother them. Asparagus is also a great choice but you have to be willing to play the long game. It may take two or three growing seasons to actually grow an edible plant, but if you have patience you’ll harvest asparagus year after year. In fact, asparagus does better in climates with long, cold winters! The long winter gives the plant the chance to come back stronger every spring. They will return year after year as long as they have a dedicated bed in which to grow. Typically, I’m not a huge asparagus fan. It can be a bit tasteless and, unless you cook Chicken and Veggie Rice Bowl

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1 large breast chicken, about 8 ounces 1 bunch asparagus, chopped into 1-inch lengths 1 head broccoli, chopped into chunks 1 bell pepper 1 carrot, peeled and cut into chunks Brown rice, cooked Sauce of choice: So much works here! Make your own peanut or curry sauce or skip the hassle and buy something from Trader Joe’s (I’m loving their Almond But-

it just right, lacks a certain something. Yet, homegrown (or locally farm grown) asparagus is a completely different story. The shoots are tender and flavorful — even my five-year-old daughter eats steamed asparagus like it’s going out of style when it’s grown nearby. It’s a good thing, too because this veggie is loaded with good stuff for anyone’s body. According to Eating Well’s website, asparagus is packed with nutrients (think folate, fiber and tons of vitamins) and can help the body fight cancer. Asparagus contains glutathione, a powerful detoxifying compound that fights free radicals and other carcinogens. It’s famous for making one’s urine smell funny and for good reason: asparagus helps the body release excess salt. All in all, asparagus helps keep the body working at full speed! — Allison Willson Dudas ter Turmeric dressing from the refrigerated section!) There are many ways to make this rice bowl happen. You can use pre-cooked chicken and just sauté the vegetables together or you can throw everything in a wok with a little oil and cook it at once. Serve warm over rice (or quinoa or greens or cauliflower rice) and top with your sauce. An easy, filling and healthy lunch idea. Make a lot today and portion out for your week!

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A wine and spirit tasting set to the backdrop of fine art and sculpture – sounds pretty great, right? That was the concept behind “Expanding Your Palette,” a recent premium tasting event to benefit the Currier Museum of Art in Manchester. It was part of the New Hampshire Liquor & Wine Outlets Tasting Series and included a variety of wines and spirits for a variety of palates. You can find most of the wines I talk about below at New Hampshire Liquor & Wine Outlets on the Seacoast. I will be completely honest here and disclose that I did not visit any of the spirits tables, though it looked like they had some great offerings. Instead I headed right for the wine tables, most of which were set up in the Currier’s Winter Garden Café. I was happy to see that the wine offerings were a scaled down version of the Winter Wine Spectacular, which means that there were some very high-quality wines: some more expensive for special occasions and others for everyday sipping. I was also able to try some new wines. Here are some of my tasting notes. I tried a great selection of wines at the MS Walker tables. After I told them I didn’t like chardonnay, they had me taste Louis Latour Meursault Blanc from France ($59.99), which is a lightly oaked chardonnay from Burgundy. It wasn’t my overall favorite wine of the night, but it was pleasant. I was partial to the reds at their tables, including Beaux Frères Pinot Noir ($59.99) from Willamette Valley, Oregon, which is partially owned by wine critic Robert Parker Jr., and Clio Red from Spain ($44.99). They called the Clio a “cult wine” blend that has developed quite a following, and I can see why: it is elegant, full-bodied and fruity. I would purchase both of these wines to enjoy at home. One of my picks at the Perfecta Wine Co. table was Dunn Vineyards Cabernet Sauvignon from Napa Valley, California ($89.99). This wine is 100 percent cab, aged 32 months in French oak. All I wrote in my notes was “YUMM,” so I think it is safe to say I enjoyed this one. While it may be out of my everyday price range, it would be great to splurge for a special occasion. At the Pine State table, I was drawn to the Italian wine selections. Among them, I tried Renato Ratti Marcenasco Barolo ($52.99) and Allegrini Amarone ($79.99). The Barolo was a little bit on the drier side, but the Amarone was quite smooth, with notes of dark fruit. I’d def-

Wine-tasting table. Photo by Stefanie Phillips.

initely drink them again, which would only improve the experience with the right food. Like the Dunn cab, the Amarone is a great splurge because it is such a good wine. I cannot stress how important tasting events are. I always end up trying something new, learning more about wine and meeting new people. Whether it is a tasting event like this one or just a visit to a winery, I highly recommend tasting events to expand your palate, try new things and just have a nice time enjoying wine.

Coffin Cellars open for season

Coffin Cellars in Webster is now open for tasting room visits and purchases for the season — but if the drive is a little far for you, don’t worry. There are plenty of places on or near the Seacoast that sell its No. 1 wine. Their cranberry-pomegranate wine is now available in 15 New Hampshire Liquor & Wine Outlets: Bedford, Conway, Hampton (I-95 North and South), Hooksett (I-93 North and South), Keene, Nashua (Willow Spring Plaza, 25 Coliseum Ave., and 40 Northwest Boulevard), Plaistow, Portsmouth, Rochester, Salem, Seabrook, and West Lebanon. This wine is both sweet and dry with a nice cranberry finish. Learn more about Coffin Cellars and its other offerings by visiting their Facebook page or conffincellarswinery.wix/home-1. You may even find a visit to the tasting room is worth the drive. — Stefanie Phillips

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SEACOAST SCENE | JUNE 7 - 13, 2018 | PAGE 27

POP CULTURE

Are you smart,

Art events in Hampton Local artists show their work

creative and driven? JAN

Art lovers will have two opportunities to see art in Hampton, with upcoming opening receptions to celebrate the exhibits.

17 , 20

- FE

NOV 10 - NOV

23, 2016

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HAN President Linda Gebhart and HGC President Myra Elshout. Courtesy photo.

P32

AP FREE M

6 P. 1

Food truck eats P24

Art in Bloom Plenty for

locals to do

The Hampton Arts Network and the Hampton Garden Club will present their seventh annual Art in Bloom event on Wednesday, June 13, from 6:30 to 8:30 p.m. at the Partridge House, 777 Lafayette Road, Hampton. The event includes an ice cream social reception. The exhibit blends beautiful floral displays with chosen works of art, offering a unique glimpse at HGC members’ interpretation

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SEACOAST SCENE | JUNE 7 - 13, 2018 | PAGE 28

of HAN artists’ work. There will be a raffle of handmade items and the public will be able to vote on the People’s Choice award. The garden club will also present the winners of its garden mini grants program at this time. The art work and floral designs will be on display throughout the opening reception and again on Thursday, June 14, from 1 to 5 p.m. For more information on HAN call 929-3850 or the HGC call 926-7204.

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The Victoria Inn of Hampton will host “Up Close and Local,” a solo art exhibition with new original oil paintings by local artist Norma Torti, on view from June 15 through July 13 at the Victoria Inn, 430 High St., Hampton. The opening reception is Friday, June 15, from 5 to 7 p.m., with complimentary refreshments. A special feature at the reception will be live music provided by violinist Emily Garcia. Garcia is a Seacoast-based violinist and fiddle player. Her background in both classical and folk styles gives her a sound that is energetic and technically polished. “Up Close and Local” features original oil paintings of the seacoast including scenes of Hampton Beach, Boars Head, Scotland Bridge, York Beach, Portsmouth Harbor, and Applecrest Farm. One of her newest paintings, “Applecrest Sunflower” was recently accepted for inclusion in the 2019 Artists of the Seacoast calendar fundraiser for Families First and Goodwin Community Health. According to an article in Empty Easel, “…

Norma Torti image. Courtesy photo.

Norma Torti’s landscape paintings are a study in peaceful compositions and soothing colors. Her ability to capture specific depths of water through paint is nothing short of astounding, and she puts that skill to excellent use in many of her paintings.” Torti specializes in representational oil painting using the classical realistic style. To see more of Norma’s work, including her collection of florals and still life paintings, visit normatortifineart.com.

POP CULTURE Sunburn, by Laura Lippman; audiobook read by Susan Bennett (HarperAudio, running time 9 hours, 9 minutes) It’s clear from the moment Adam Bosk sets his eyes on a sunburned Polly Costello in a small-town bar in Delaware that Polly is up to something. Of course, Adam is a private investigator who has been hired to “get close to her.” Adam knows she’s left her husband and daughter behind at the beach during what was supposed to be a family vacation. Adam knows she’s up to something but he has no idea what, and Polly isn’t giving anything away. But this noir-style novel, set in the mid1990s, isn’t really about Adam, though he’s plenty compelling on his own. It’s about Polly, who decides small-town life in Delaware suits her just fine and begins work as a waitress at the downscale bar called the “High-Ho,” not really trying all that hard to hide from her husband. Adam, pretending his truck “threw a rod” leaving him stranded too, signs on to be the cook at the bar a few days later. Predictably, they begin a passionate relationship, layered with Polly’s complicated and potentially murderous past, and the fact that Adam is still supposed to be investigating her. Beyond Polly and Adam’s inevitable relationship, there’s next to nothing in Sunburn that I would consider predictable. Polly’s past is checkered. She killed her abusive husband, who happened to be a crooked Baltimore police officer, and went to prison before being pardoned for her crime. She also has two daughters, both of whom — as far as Adam knows — she has left behind. And yet he finds her irresistible. Polly is planning; she’s always planning. Polly had previously won a multimillion-dollar settlement at the hospital where her first daughter was born

that she has yet to collect. Her current husband, who actually doesn’t know about her past, has no idea about the settlement. While the execution is necessarily complicated, her plan is simple: divorce her husband without him finding out about the settlement, collect her money, and live happily ever after with her two daughters. Falling in love with Adam was not part of her plan. Adam is hired by the crooked insurance agent who worked with her now-deceased husband. While he’s vague with Adam on the details initially, the insurance man predictably wants a cut from Polly’s hospital settlement. As Adam learns more about Polly, while falling more and more in love, it’s clear he’ll need to figure out how to come clean regarding his investigation. Polly is a tremendous character, layered like an onion, intriguing, sultry, mysterious, whip-smart, but terribly elusive. But under all those adjectives, Lippman does a fantastic job creating a real character

— a strong yet flawed woman who dealt with a terrible situation and is still making the best of it. In doing so, Lippman touches on larger issues of abuse, control and domestic violence. Susan Bennett is a terrific narrator, capturing the melodic drum beat of the story’s pace, which is perfectly windy for a solid chunk of the novel, before the pace quickens to a nearly breathless climax. The bulk of the novel is told from Polly and Adam’s perspectives, but you also hear directly from other characters, which helps paint a complete picture of Polly’s situation. The writing is excellent, with wonderful descriptive passages that illuminate characters. Here, Lippman describes Adam’s appreciation for hunting and solitude, specifically the waiting: “He goes to the woods of western Maryland where he can spend an entire day sitting in a tree wait-

ing, and he loves it. Tom Petty was wrong about that. The waiting is not the hardest part. Waiting can be beautiful, lush, full of possibility.” I loved the little details in this book: Polly would submit “whiskey down rye” as an order at the bar when she wanted to see Adam later. Adam is a great cook and it’s hard not to appreciate the care and thought he puts into one of his first, truly kind gestures directed at Polly: he makes her a grilled cheese sandwich with chopped up bacon, because it makes it easier to eat, rather than layering full strips. Sunburn is a love story but it’s also a psychological thriller that keeps you guessing and the pages turning. The story makes you think about how right and wrong fit together. The twists are many and all are satisfying, if blindsiding. B+ — Jeff Mucciarone

AMAZING STORY Singer-Songwriter Sam Baker performs at Red & Shorty’s (4 Paul St., Dover 767-3305) on Friday, June 8, at 8 p.m. Baker’s backstory reads like a docudrama. While traveling in Peru in 1986 on a train heading to Machu Picchu, a terrorist bomb exploded from the luggage compartment overhead, killing many on board. The blast left Baker with injuries that required him to relearn how to walk, move, and speak. Music and the visual arts were not an integral part of his life before this tragedy but played a huge role in his recovery and in discovering a new life. Tickets $30.

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NITE

Smoke Signals

Soggy Po’ Boys premiere new album With the release of a third full-length record and the first as a septet, Soggy Po’ Boys succeed in bringing the rowdy, messy energy of their live shows to the studio. The 10 tracks on Smoke channel the New Orleans sound that helped them combust into a group on Fat Tuesday 2012, but they’re able to “make some kind of pockmark in it that’s a little bit our own,” as drummer Brett Gallo said in a promotional video. The new disc, which drops with a release party at 3S Artspace in Portsmouth on June 8, offers the many moods that make the Dover band a favorite in the region and beyond. “Carmona A.D.” is a Dixieland romp, the dirge-y “I Hardly Know Her” manages to be playful in its sorrow, while the call-andresponse “Yeah Alright OK” is a straight-up burner. All the record’s songs are marked by stellar horn interplay — Chris Klaxon on clarinet, Zach Lange blowing trumpet and Nick Mainella on sax — laid atop a solid foundation, anchored by a rhythm section of Gallo and bassist Nick Phaneuf, piano player extraordinaire Mike Effenberger and the band’s raucous front man, singer and guitarist Stu Dias. There have been a few personnel changes since that first night at the Barley Pub, though one constant is the band’s ongoing residency in that Dover space every Tuesday, even after it became Sonny’s Tavern a few years ago. The lineup is now locked in, and the trust between the band’s seven members is evident. Smoke is their most cohesive work yet. Phaneuf is the newest member; he joined in late 2014. His original, “Meet Me at the Soggy Po’ Boys with Gretchen & the Pickpockets When: Friday, June 8, 8 p.m. (doors at 7) Where: 3S Artspace, 319 Vaughan St., Portsmouth Tickets: $13 at 3sarts.org

Funeral,” closes out the new album, and it’s a gem. He finished the song after learning his grandmother had died while the band was on tour. “You’re stuck in a van full of people and you can’t help but process your life in front of them,” Phaneuf said in a recent phone interview. “At the time, it was mostly about how my mother felt about losing her mother.” Originally, he was inspired by the idea of the second line, a musical march of remembrance that’s a New Orleans tradition. “I wanted it to feel like you were walking down the street and people were joining a funeral dirge, coming off their porches one at a time as it was proceeding,” he said. “I grafted this other meaning to it after the fact.” They took a novel approach to making the record, beginning with the way producer Lu Rojas was chosen. “Honestly, we looked at the backs of record we liked, started cold calling people, and we found this guy,” Phaneuf said. Bringing in Rojas, who’d worked with zydeco/klezmer stalwarts Panorama Jazz Band, set a tone for the project, helping them focus. “It made us up our game in a way because it was, ‘We’re investing in ourselves flying this guy up.’ We had someone where we trusted their aesthetic sense, so we could just play the music and not dither so much,” he said. This marked a shift from their last fulllength, No Worse for Wear. It was recorded before Phaneuf joined, and released after. He said the band viewed it as “a little bit disjointed ... like seven people writing songs that are just butting up against one another.” On the other hand, he said, Smoke has “a nice balance of swing and fast tunes, instrumentals, Caribbean and funky stuff ... we’re hitting all the marks we want to hit.” Crucially, it was conceived as an album. “We knew the track list and the order before we walked into the studio,” Phaneuf said.

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Soggy Po’ Boys. Courtesy photo.

“That helps, knowing what the flow will be …. that’s how I listen to music, and most guys in the band are like that. That’s the chunk of art that we want to put out.” Rock, funk and soul powerhouse Gretchen & the Pickpockets will open the Portsmouth show. They were chosen because Soggy Po’ Boys like to challenge their audience — “they’re not a stretch, but not everyone who

listens to us knows them,” Phaneuf said — and because they’re friends. The group also has a brand new album, Falling Rising. “When you’re going to play a show with someone, if it works musically, it matters a lot,” Phaneuf said. “But also, if you get to choose the people you work with, it might was well be those you respect and like.” — Michael Witthaus

JAZZY NIGHT

Find “cool jazz” and “hot a cappella” on Saturday, June 9, at 7 p.m. at St. Thomas’ Episcopal Church in downtown Dover. T9 is teaming up with 4th Street Jazz for “Two For One: An Evening of Song.” Each member of a cappella group T9 will sing a set, then join forces voices for a grand ﬁnale. Suggested donation $15 for adults, $12 students and seniors. A dessert reception follows the concert.

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BEACH BUM FUN JONESIN’ CROSSWORDS BY MATT JONES

“So I Heard” — honestly, it could go either way Across 1 Fake name 6 Beige-y tone 9 Cut down, as a photo 13 Lundgren of “The Expendables” 14 ___ polloi (general population)

15 States of mind 16 Log-rolling contest that sounds like a cowboy contest 17 Cardiologist’s test, for short 18 “Downton ___” 19 QUIP INSPIRED BY RECENT

CONTROVERSY, PART 1 22 It may oscillate 23 32,000 ounces 24 Impertinence with an apostrophe 25 QUIP, PART 2 31 Mel in three World Series 32 Completely mess up 33 18-wheeler 34 Candy bar served in twos 37 QUIP, PART 3 38 Microsoft search engine 39 YouTube premium service (or color) 40 Squeezing snakes 42 The Mustangs’ sch. 44 QUIP, PART 4 50 Tiny Greek letter? 51 Musical ability 52 Arced tennis shot

5/31

53 QUIP, PART 5 57 Hopeless 58 Fairness-in-hiring abbr. 59 “Aaaaawesome” 60 Santa-tracking defense gp. 61 “___ Blues” (“White Album” song) 62 Comedians Carvey and Gould, for two 63 Prep school founded by Henry VI 64 Scratch (out) a living 65 Group of asteroids named for a god of love

20 Lopsided victory 21 Car with four linked rings 26 Word ending two MLB team names 27 “Well, ___ into your hallway / Lean against your velvet door” (Bob Dylan, “Temporary Like Achilles”) 28 Former press secretary Fleischer 29 Element before antimony 30 Kinder Surprise shape 34 Uni- + uni- + uni35 Needing a towel 36 Age-verifying cards 37 Register surprise, facially (and Down just barely) 1 “Set ___ on Memory Bliss” (P.M. 38 Backside, in Canada Dawn song) 40 Ousted 2 Spongy exfoliant 41 Palindromic “Simpsons” 3 “Fighting” NCAA team character 4 Take down ___ (demote) 42 “Don’t leave!” 5 Berate 43 Director July 6 Final film caption 45 Pathfinder automaker 7 Electro house musician Steve known 46 A.A. Milne pessimist for throwing cakes into the audience 47 Pacific weather phenomenon 8 Date, for example 48 Hot Wheels product 9 Hang-up in the attic? 49 Dwell (upon) 10 Prefix for call or Cop 53 Dig (around) 11 Former NBA #1 draft pick Greg 54 Cyprus currency, currently who left basketball in 2016 55 Timid 12 “Gangnam Style” performer 56 Author/linguist Chomsky 15 Football video game franchise 57 157.5 degrees from S name ©2018 Jonesin’ Crossword

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BEACH BUM FUN HOROSCOPES By Holly, The Seacoast Area's Leading Astrologer

actually a large rat.

• Leo (July 23-Aug. 22): You will bring laughter to wherever you go today, especially if you keep wearing that tie.

• Virgo (Aug. 23-Sept. 22): Why do we have 12 zodiac signs? This would be a lot more efficient if we went metric and cut it to 10.

Something for Every Season

• Libra (Sept. 23-Oct. 22): You are a creative person. Specifically, you create chaos wherever you go.

• Aries (March 21-April 19): You have an eye for beauty, but an ear for country music. • Taurus (April 20-May 20): There’s no rest for the wicked. So by lazing around all day, at least you have virtue on your side. • Gemini (May 21-June 20): Your personality is well-suited for your job. Unfortunately, you work in septage hauling. • Cancer (June 21-July 22): The bad news is you’re allergic to dogs. The good news is that dachshund you adopted is

• Scorpio (Oct. 23-Nov. 21): You have a tendency to never finish anything. And that’s a real problem because

• Sagittarius (Nov. 22-Dec. 21): Today it’s very important for you to be honest with others and avoid sarcasm. Yeah, right!

• Capricorn (Dec. 22-Jan. 19): People will continue to despise you for no reason, with one exception — your mother.

• Aquarius (Jan. 20-Feb. 18): Today will be a banner day for you. Unfortunately, the banner will read “Quarantined!” • Pisces (Feb. 19-March 20): First things first. Well, that leaves you out, doesn’t it?

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

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BEACH BUM FUN ROCKANDROLLCROSSWORDS.com BY TODD SANTOS

ALT-PUZZLE

for a sickness? (7,4) 69. Plastic __ Band 37. ‘Have You Ever Really Loved __ 70. ‘Whyyawannabringmedown’ Oklahoma rockers ___?’ Bryan Adams (1,5) Across (2,4,4,2,3) 39. ‘99 The Living End hit ‘__ Of 71. ‘Your Complex’ __ Atomic Dustbin 1. Pretenders ‘Brass In __’ 20. Like verbal contract 72. Heavily sampled Bronx funksters Society’ 7. Violent Femmes ‘__ It Up 21. Chicago ‘What Kind Of Man Would 40. ‘99 Red Balloons’ band 73. Boy band New __ __ The Block (1981-1993)’ __ __’ (1,2) 41. James ‘__ Something’ 10. Boy band ‘N __ 22. Compensate wronged musician Down 42. Garth Brooks ‘Two __ Coladas’ 14. Fan, aka 23. English singer Stansfield 43. Thrills album for a 13-19 year old? 1. Reggae singer Banton 15. ‘Ordinary Average Guy’ Walsh 26. Alice In Chains ‘Am I Inside’ EP 2. Lynyrd Skynyrd wrote ‘That Smell’ 46. Music preferences 16. CCR ‘Willie And The __ Boys’ 28. Descendents label 48. “You can’t see it, __ __ boogie woo- after getting wind of a bad one? 17. Muddy Waters ‘I Just Want __’ 31. The Who song about God-given fix gie woogie” (3,8) 3. GnR slipped into one in the ER on ‘Use Your Illusion I’? 50. Mika ‘I __ You’ 1 2 3 4 5 6 7 8 9 10 11 12 13 51. Kind of 90s rock (abbr) 4. Canadian jazz pianist/singer Diana 15 16 14 5. Reggae man __-A-Mouse 52. ‘Breezeblocks’ band (hyph) 54. Paul McCartney ‘Shake __ __’ (1,4) 6. Green Day album after ¡Uno! & ¡Dos! 17 18 19 58. Cher ‘__ __ Could Turn Back Time’ 7. Silhouettes ‘Get __ __’ (1,3) 8. 80s Prince smash ‘When __ __’ (5,3) (2,1) 21 22 20 60. Peter Gabriel “__ __ the doorway to 9. 60s guys Dave __, Dozy, Beaky, Mick 23 24 25 26 27 a thousand churches” (1,3) & Tich 64. 1985 Dire Straits smash (5,3,7) 10. Crowded House ‘Walking On The 28 29 30 31 32 33 34 35 36 68. ‘Crucify’ HE WASTori A MIDWESTERN __’ BOY ON HIS 11. Grammy-winning cellist ___ Ma 39 37 38 OWN (hyph) 41 42 40 12. The Jam ‘Tonight At __’ A B B A R E S T S E D G Y E A T I T S A R A S O I L 13. They sang of ‘Girls, Girls, Girls’, for 46 47 43 44 45 S T E R I O G R A M H I L L short V E N I E V E A L L T H E 50 48 49 18. Three Dog Night song about a fibber? Y O U A M I G L A D Y S 19. What ‘The Loon’ band listens to? T R U E S A D T A J 51 52 53 24. Rogue Traders “__ __ believer” (2,1) A C O W C M B N E R V E A N D L O A D B R E A T H S 25. ‘89 Bon Jovi power ballad ‘Living 54 55 56 57 58 59 60 61 62 63 L O O E L S E S E L L S In __’ 64 65 66 67 S H E O N I T L E N 27. ‘Bitter Honey’ singer that likes boxR E S I G N F I S H I N er Muhammed? 69 70 68 I N C R O P E I N E E D A 28. ‘07 The Academy Is...album O V E N S T A R T U R T L E 72 73 71 G A T E S F E E D T O R E 29. AC/DC’s ‘Candy’ is this H Y A T T F R E Y S O F A 30. Blind Melon ‘__ Of Home’

PUZZLE

5/31

A-Mouse after ¡Uno! & ¡Dos! _ __' (1,3) 'When __ __' (5,3) , Dozy, Beaky, Mick

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41. Seating comes in these broken up areas 44. Commodores 'Three Times __ __' (1,4) 45. Sheet C Hfor I Nstage E S Elight R E S TA U R A N T 46. Bryan Adams '18 __ I Die' 47. One will fill festival slot 49. Adele 'Set Fire To The __' 53. D.A.D. song about vigorous crusade, perhaps 54. 'How I Could Just Kill __ __' Charlotte Sometimes (1,3) 55. Ozzy 'Mama, I'm Coming __' 56. Faces '__ __ Is As Good As A Wink To A Blind Horse' (1,3) 57. Social Distortion 'Ball And Chain' singer Mike OPEN YEAR ROUND 59. All song that goes "ribbit"? 61. Ozzy has ultimate ones, perhaps 62. Nu metal band that's name is also a prefix with morph 63. Blue Rodeo's Bob 65. Musical adversary 66. Tree you 'Tie A Yellow Ribbon On'

32. Journey ‘Separate Ways (World __)’ 33. Don’t want them to break up loud backyard jam 34. Bands w/comraderie 35. Who the Left Banke told to ‘Walk Away’ 36. Meshuggah ‘Destroy __ Improve’ 38. Rocker’s long hair, slang 41. Seating comes in these broken up areas 44. Commodores ‘Three Times __ __’ (1,4) 45. Sheet for stage light 46. Bryan Adams ‘18 __ I Die’ 47. One will fill festival slot 49. Adele ‘Set Fire To The __’ 53. D.A.D. song about vigorous crusade, perhaps 54. ‘How I Could Just Kill __ __’ Charlotte Sometimes (1,3) 55. Ozzy ‘Mama, I’m Coming __’ 56. Faces ‘__ __ Is As Good As A Wink To A Blind Horse’ (1,3) 57. Social Distortion ‘Ball And Chain’ singer Mike 59. All song that goes “ribbit”? 61. Ozzy has ultimate ones, perhaps 62. Nu metal band that’s name is also a prefix with morph 63. Blue Rodeo’s Bob 65. Musical adversary 66. Tree you ‘Tie A Yellow Ribbon On’ 67. Sick Puppies ‘__-Polar’ \© 2018 Todd Santos

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SEACOAST SCENE | JUNE 7 - 13, 2018 | PAGE 37

NEWS OF THE WEIRD BY ANDREWS MCMEEL SYNDICATION

It’s a dead language

In Charleston, South Carolina, Cara Koscinski and her whole family were looking forward to her son Jacob’s May 19 graduation party. The Post and Courier reported he had excelled in his Christianbased homeschool program, earning a 4.79 GPA and the summa cum laude distinction, an honor Koscinski included in the wording on the cake she ordered online from her local Publix store. When the software informed her “profane/ special characters (are) not allowed,” Koscinski made clear that phrase was Latin, meaning “with the highest distinction,” and even included a link to a website explaining it. Still, when the cake arrived, it read: “Congratulations Jacob! Summa --- laude Class of 2018.” Jacob was embarrassed, and Koscinski had to tell her 70-year-old mother why the store had censored the word. Publix offered to remake the cake, but as Koscinski noted, “You only graduate once.”

Ironies

media lit up after a photo was posted May 13, including, “It’ll make a fine bike rack. Crap a diem!” Project PARC KU responded: “The photograph shown is not the intended vantage point, nor is it the message of our project,” but at press time, the university had not announced any action, according to the Wichita Eagle-Beacon.

Anger management

• Frustration with the cable company boiled over in Ridgewood, New Jersey, on May 7, when a dispute between an Optimum employee and a woman left the cable worker stranded on high. While the employee was in an elevated bucket working on lines, northjersey.com reported, a 59-year-old woman turned off the truck and “took utility property” before walking away, making it impossible for the worker to lower the bucket. Ridgeview police charged the woman with harassment, false imprisonment, disorderly conduct and criminal trespassing. • Dymund Ellis, 19, was charged with stabbing and killing her roommate, Jace Trevon Ernst, 25, in North Las Vegas, Nevada, after a May 4 argument. According to North Las Vegas Police, Ellis became upset after Ernst repeatedly talked while she tried to watch a TV show, telling him to “shut up.” When he responded with an expletive, she went to the kitchen for a knife, reported Fox News. Police said Ellis had threatened Ernst with a knife about 10 times in the last couple of months, but he had been able to get the knife away from her. Ellis told an officer that “she has anger problems and she just got extremely upset tonight.”

Police officers in North Ridgeville, Ohio, were sure the man who called them at 5:26 a.m. on May 19 to report being followed by a pig was impaired and hallucinating. But sure enough, the Associated Press reported, officers on the scene found a completely sober man, walking home from the Elyria Amtrak station with a pig trailing behind him. The department’s Facebook page reported that Patrolman Kuduzovic wrangled the oinker into the back seat of his cruiser and later secured it in the station’s dog kennels, where the owner later retrieved it. “Also,” the post noted, “we will mention the irony of the pig in a police car now so that anyone that thinks they’re Least competent criminals funny is actually unoriginal and trying • Comrades in arms Mike Mulligan, too hard.” Touche. Michael Martin and Emma St. Claire made the mistake of leaving their burOops! glary booty visible in their car in Nevada • Lyons, New York, resident Jesse Gra- City, California. So on May 16, when ham, 53, must have been surprised when they were stopped by a Grass Valley deputies of the Wayne County Sheriff’s Police officer, the prosthetic arm officers Department appeared at his door on May spotted pointed the finger at them as the 11. WHEC TV reported that Graham, perpetrators of a Nevada County home a fugitive wanted by the Mooresville burglary the previous week. On its Face(North Carolina) Police Department, had book page, the Nevada County Sheriff’s apparently accidentally dialed 911, sum- office described the limb as “the exact moning the deputies himself. Graham arm that was stolen in the burglary.” All was charged with being a fugitive from three were booked into the Wayne Brown justice and possession of marijuana, and Correctional Facility in Nevada City, Fox he awaits extradition to North Carolina. News reported, and the arm has been • In Lawrence, Kansas, architecture returned to a “very appreciative owner.” students designed a new bike rack for the • Deputy Henry Guzman with the BroPrairie Acre Ribbon Classroom, the first ward County Sheriff’s Office in Florida outdoor classroom at the University of made his first mistake when he shopKansas. The metal rack features the let- lifted — three days in a row — from a ters P-A-R-C, but viewed from another Lauderdale Lakes Walmart. His second, vantage point, they spell C-R-A-P. Social and perhaps more devastating, mistake SEACOAST SCENE | JUNE 7 - 13, 2018 | PAGE 38

the TV show The Walking Dead, reported by the Palm Beach Post. “There are now far less than 7,380 customers involved due to extreme zombie activity,” the message continued. “We are looking into reports that the system mentioned zombies,” city communications specialist Ben Kerr said. “I want to reiterate that Lake Worth does not have any zombie What a crock! As it negotiated a roundabout in Pais- activity currently and apologize for the ley, Renfrewshire, Scotland, a dump truck system message.” filled with manure lost its balance on May 21 and tipped over, spilling its load The naked truth onto a Peugot 208 with the driver inside. In Huntsville, Arkansas, police A witness said he “couldn’t believe any- responded to a call at 4 a.m. on May 21 one got out alive,” but the male driver from a homeowner who said a tattooed was able to crawl through the pile of man was ringing his doorbell. The man excrement and was unhurt, if stinky, Met- left, but police identified him from the ro News reported. The car, however, “was security video as Robert Conn, 31, and crushed,” according to a Police Scotland soon caught up with him after a motorspokesman. ist on nearby Huntsville Bridge reported seeing a naked man lying facedown in Government in action the road. When police arrived, they told Lake Worth, Florida, residents where KFSM TV, Conn was talking to himself startled to receive a power outage alert and acting as if being naked in public was on May 20 that also warned of a “zombie normal. He was charged with disorderly alert for residents of Lake Worth and Ter- conduct. minus,” a possible reference to a city in Visit newsoftheweird.com. was wearing his uniform while doing so. Guzman, a 13-year veteran of the department, stole DVDs and “Star Wars” action figures valued at about $200, WSVN reported. He was arrested on May 21 and charged with three misdemeanor counts of petty theft.

PET OF THE WEEK This senior Chihuahua mix came to the NHSPCA in Stratham because her person became ill and could no longer care for her. Now we are caring for Sheba until the right forever home comes along to give this sweet older girl a great environment in which to retire. Sheba seems fine with the other dogs she has met here. She is somewhat fearful and touch sensitive, so patience and taking it slow are best when dealing with little Sheba. Because of that, if there are children in her forever home, they should be older and dog savvy. Whether you love the little dogs, or love the senior dogs, or simply love the dogs who aren’t always the first ones adopted, you will love Sheba. Come in and say a gentle hello. Like all the animals available for adoption at the New Hampshire SPCA, Sheba is spayed, microchipped and up to date on all her shots. Visit nhspca.org or call 772-2921.

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