Seacoast Scene 11-8-18 by Seacoast Scene

NOVEMBER 8 - 21, 2018

Pick your

Pie

FRE E

MAP P. 12

Find sweet and savory slices on the coast PLUS Get a taste at Hamptonâ&#x20AC;&#x2122;s Pie Palooza

A WORD FROM LARRY

Master McGrath’s

Honoring veterans I would like to share with you some interesting facts about Veterans Day. In November 1919, President Woodrow Wilson proclaimed Nov. 11 as the first commemoLarry Marsolais ration of Armistice Day, June 1, 1954. Nov. 11 became a day to honor American veterans of all wars. Later that same year, on Oct. 8, President Dwight D. Eisenhower signed HR7786, changing Armistice Day to Veterans Day. Veterans Day continues to be observed on Nov. 11, regardless of what day of the week it falls on. It is a celebration to honor America’s veterans for their patriotism, love of coun-

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try and willingness to serve and sacrifice for the common good. Let’s all of us reach out and thank at least one veteran for his or her service. Let’s also take the time this Thanksgiving, as we celebrate in our own ways, to be thankful for what each and every one of us has. What a perfect time of the year to get in touch with an old friend, family member, former co-worker or someone you have not seen in a while and say hi. I am pretty sure it would mean a lot, and Thanksgiving is a wonderful day to do it. As always feel free to call me anytime at 603-935-5096 to discuss local issues or to place an ad.

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

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Contributors Rob Levey, Michael Witthaus, Andrew Clay, Alison Downs

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COVER STORY 6 Pick your pie

MAPPED OUT 12 Beaches, restrooms, where to walk your dog and more

PEOPLE & PLACES 13 The coolest Seacoast dwellers and scenes

FOOD 18 Eateries and foodie events

POP CULTURE 22 Books, art, theater and classical

NITE LIFE 24 Music, comedy and more

BEACH BUM FUN 26 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

The Hampton Area Chamber of Commerce

Eat for Thanksgiving, buy for Christmas The Pie Palooza will challenge chefs and bakers to dream up “sweet” pie and “savory” pie recipes for this

tasting and celebration of all things pie.

Chocolate Pie Fruit Pie Cream Pie Shepard’s Pie Chicken Pot Pie Quiche Pie Pizza Pie Pies for breakfast, lunch, dinner, and dessert! WHEN: Saturday, November 17th 11:30 am to 3:00 pm WHERE: Best Western Conference Center, 815 Lafayette Rd, Hampton ADMISSION $8 Adults in advance, $10 at the door &TASTINGS $5 Children 6-12 , under 5—Free Event Underwriter

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EVENTS TO CHECK OUT NOVEMBER 8 - 21, 2018, AND BEYOND Kids can cook Do you have a budding chef at home? Mini Iron Chef, held Saturday, Nov. 17, 10:15-11:30 a.m. at the Children’s Museum of New Hampshire in Dover, allows kids to step up to the plate and make their own delicious dish with the help of their adult sous chef! This year’s theme is Food Art – Sculpture Edition – create a beautiful 3D work of art using food! This event is for kids ages 5+, and an accompanying adult. The price per adult/child pair is $10 for members and $15 for non-members. Fee does not include museum admission and no extra adults (due to space constraints). Visit childrensmuseum.org to sign up or learn more.

Prison talk The Hampton Falls Free Library hosts local author Katy Kramer on Tuesday, Nov. 13, at 6:30 p.m. Katy Kramer is the author of Portsmouth Naval Prison. The Portsmouth Naval Prison, now vacant, sits at the far end of the Portsmouth Naval Shipyard on Seavey Island on the Maine and New Hampshire border. Sometimes referred to as “The Castle” or “The Roc,” the former Portsmouth Naval Prison has long fascinated residents and visitors. Kramer will show many rarely seen photographs, recount the actual history, dispel myths and answer questions. The program is free and open to the public. Visit hamptonfallslibrary.org or call 926-3682.

Books and baked goods

Remember Hampton

The Friends of the Lane Memorial Library will be kicking off November with their annual Winter Wonderland Community Craft Fair and Bake Sale on Saturday, Nov. 10, from 10 a.m. to 2 p.m. All baked goods for the bake sale are homemade, local treats provided by donation from generous community members. It’s also time to stock up on books for cozy winter reading. The book sale is scheduled for Thursday, Nov. 15, through Saturday, Nov. 17 at the library, located on Academy Avenue in Hampton. This three-day event, which is open to the public, will be conducted from 9 a.m. to 7 p.m. on Thursday; from 9 a.m. to 4 p.m. on Friday; and 9 a.m. to 12 noon on Saturday. For more information about the Friends or the upcoming book sale, visit lanelibraryfriends.org.

This spring, the Tuck Museum opened a Hampton souvenir china exhibit as part of its celebration of Hampton’s 380th anniversary. On Sunday, Nov. 18, at 3 p.m., get an overview of the exhibit and discuss the history of Hampton souvenir china. All are invited to attend the free event at the Tuck Museum, 40 Park Avenue, Hampton. “Currently, more than 130 pieces are on display, showing tourist attractions and town buildings on objects that were used, from holding hatpins and hair to hot chocolate,” museum director Betty Moore said. “We even have a child’s tea set with a Hampton Beach motif.”

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e i p r u o y k c i P By Andrew Clay

With Thanksgiving so quickly approaching, it is time to warm up the ovens, butter the pie pans and pull out the secret family recipes for everyone’s favorite turkey day treats. Whether it is apple or pumpkin, chocolate or pecan, it is never too early to practice baking the old family favorites, or even try something new in preparation for this year’s family gathering. Here, we have all things pie, from the sweet to the savory, inspired by Hampton’s second annual Pie Palooza and Holiday Auction, happening Nov. 17, when pies will be more than just dessert.

For dinner or dessert Whereas most people think of pie as a flaky-crusted dessert with something sweet inside, there’s also the savory, meal-worthy kind, like shepherd’s pie, pot pie, quiche pie, pizza pie and more. Hampton’s upcoming Pie Palooza will have both, with pie entries expected to include sweet chocolate, cream, and fruit pies, as well the savory shepherd’s, chicken pot, quiche and pizza pies. “I typically think of the sweet; you know, if you say pie, my typical first inclination is [to think of] pumpkin,” said Colleen Westcott, director of special events and

marketing at the Hampton Area Chamber of Commerce, which is hosting the piecentric event. “But they’re both great. You can’t go wrong when you think of a quiche, with some great cheese in it and vegetables, that just makes a Sunday morning. Both sweet and savory have their place. And if I’m walking into the Community Oven or Britt’s and grabbing a pizza, there is always room for pie one way or another.” To Westcott, pie is any sort of circular food that is meant to be shared, and that, she says, is what makes pie so wonderful — that, and the taste. “It all comes down to a balance of flavors. Not too much cinnamon in your pumpkin pie, and not too much onion in your quiche,” said Westcott. When it comes to pie, what dictates the quality of the product for some is the crust. “I think a butter crust is where it’s at. We have so many people who walk into our store and are like, ‘Oh my god, what are you baking?’ But honestly, sometimes it is just pie crust,” said Ashley Bush, owner, coordinator and baker of Buttermilk Baking Co. and Mischief Makers and Bakers. “Sometimes we’re just ... baking pie shells

SEACOAST SCENE | NOVEMBER 8 - 21, 2018 | PAGE 6

and what they’re getting is that butter smell. … A lot of the commercial products are lacking in that.”

Pie Palooza and Holiday Auction Grab a piece of the pie at the Pie Palooza and Holiday Auction. The all-things-pie celebration will be held as a fundraiser for the Hampton Area Chamber of Commerce Saturday, Nov. 17, from 11:30 a.m. to 3 p.m. at the Best Western Conference Center at 815 Lafayette Road in Hampton. The second Pie Palooza will be a reinvention of the inaugural event held in 2016, with the incorporation of the Chamber’s annual holiday auction and silent auction. This event will emphasize both sweet and savory samples prepared by local restaurants and bakeries. “We will have vendors serving every sort of pie, from pizza pie and shepherd’s pie to cream pies, fruit pies, every sort of pie,” Wescott said. “Everyone thinks of pumpkin pie and apple pie off the top of their heads. Branching out is just expanding the idea that pie is so much more, and it’s so much fun.”

Vendors at this year’s Pie Palooza include Victoria’s Kitchen, the 401 Tavern, Depot Cafe, The Galley Hatch, Old Salt, Britts and Community Oven. “It’s a real celebration of our local restaurants here,” said Westcott. Vendors are asked to bring either chocolate, fruit or cream pies as the sweet options, or shepherd’s, chicken, quiche or pizza under the label of savory pies. Participating restaurants and bakeries are also encouraged to be creative and unique with their samples, according to Westcott. “Some of the fun is seeing what’s there. Folks have been tasked with coming up with something different,” she said. “I know that that is on every participant’s mind because they want to stand out from everybody else, so that is the task, to come up with something interesting, something tasty that people may not have experienced. We will see what our chefs and our bakers come up with.” Aside from samples, guests will be encouraged to place orders directly with their favorite vendors for holiday pie creations. “We’re preparing for Thanksgiving so you will be able to enjoy the pie 7

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Saturday, November 10th | 10am-4pm Great Bay Community College 6 tasting, [and] if there is a fruit pie or cream pie or savory pie that you think you would want to share with your family on Thanksgiving, the vendors can take orders for you to place for your Thanksgiving day dinner,” she said. “We wanted to have a pie for every part of the day. We’ll have breakfast pies, lunch pies, dinner pies and dessert pies, and for this time of the year when we have so much entertaining to do and so many festivities going on, there’s a pie for each event.” If the pie samples are bigger than your stomach and you need a break, a silent auction and raffle will be held throughout the event. Items up for bidding include rooms at The Inn at Hampton and The Ashworth for a couple nights’ stay, as well as a camping pass donated by nearby Wakeda Campground. The auction will also have a Dine Around the Seacoast package that includes gift certificates to the restaurants in the area such as the Beach Plum, Petey’s, Ronaldo’s and Victoria’s Kitchen. “Sometimes the winter is long and you just want to get out and have dinner. We’ve got what we call a ‘girls night out’ and a ‘guys night out,’ [and] some fresh flower arrangements from Drinkwater Flowers so if you’re hosting or visiting you can bid on a nice flower arrangement that you can give to your guest or host,” said Westcott. “We’re looking to have a nice, broad offering for the families and for people traveling, and for hosting and visiting.” The ultimate goal of the event, according to Westcott, is to bring the community together in a family-friendly atmosphere.

“Enjoy conversation,” she said. “We want a community coming together, talking to our vendors, talking to each other, whether that be around what’s happening in the community or about the pies and the recipes and planning for the holidays. The goal is to have fun. Eat and have fun and to come together as a community.” What Wescott is looking the forward to the herself is the opportunity to sample great food, talk with local restaurant owners and community members, and be able to look around and see smiling faces, she said. In order to ensure that everyone gets a piece of the pie, the Chamber encourages everyone to order their tickets ahead of time. “We want to be sure that everybody who wants to come has a ticket and doesn’t show up when we’re sold out. We’ve been telling our vendors the amount of tickets that we have so they’re bringing an amount of food to match that,” said Westcott. “We want to be sure that everybody gets a good tasting and nobody is left without, so buy your ticket ahead of time.” Tickets can be purchased in advance for $8 for adults, or $10 at the door. Tickets for children between the ages of 6 and 12 cost $5, and children under the age of 5 get free admittance. Tickets can be purchased ahead of time by calling the Hampton Area Chamber of Commerce at 603-926-8718 or visiting them at 1 Lafayette Road in Hampton. Proceeds go toward supporting the Hampton Area Chamber of Commerce. For more information on Pie Palooza, visit the Facebook page or call or visit the Chamber of Commerce. 8

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“Anything that brings people together to share, whether it’s over a pizza, a Sunday morning brunch quiche, you all come together for that,” Wescott said. “That coming together, bringing that togetherness to share that pie, that’s why we’ve branched out, and it’s going to be fun to have every definition of pie.”

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Seasonal flavors Harvey’s Bakery and Coffee Shop in Dover has been family-run for almost 60 years and is the place to go to get some traditional holiday pies. “We’ve been here a very long time. We’ve made a ton of pies and so we have a lot of people who call and order the same thing every year or expect us to have the pie that they want,” said Susan O’Donnell, co-owner of Harvey’s Bakery and Coffee Shop. “It’s like a tradition in this part of the country.” One such pie is Harvey’s mince pie. Although it’s not as popular as it once was, and there have been alterations to the main ingredients, O’Donnell said it’s important for the bakery to continue serving the pie in order to carry on that tradition that is so strong among locals.

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“Mince is not as popular as it used to be years ago when it used to be made with actual mince meat; now it’s more of a raisin pie,” she said. “It’s not one of our most popular pies that we make, but it is a seasonal pie that we only make during Thanksgiving and Christmas. There are some people that just have to have it during their Thanksgiving dinner.” Harvey’s serves a traditional custard pie too. “We make everything from scratch starting with the pie crust and then it’s an egg custard, which is kind of old-school as well but it’s delicious,” said O’Donnell. For a slight twist on the popular Thanksgiving favorite pumpkin pie, Harvey’s specializes in creating an annual squash pie. “It is very similar to pumpkin, [but] it is not as spicy so that is basically the difference between a squash pie and a pumpkin pie,” said O’Donnell. “We only make it during Thanksgiving because that’s the only time we can get fresh squash in.” Certain pies, she said, are only served seasonally to ensure that all ingredients are as fresh as possible. Harvey’s also has meat pies that are especially popular in November and December. 10

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“Our pork pie is a Canadian pork 8 pie and we make thousands of those during the [holiday season],” said O’Donnell. “People have to have their pork pie either the night before Thanksgiving or during the holidays for Christmas Eve or Christmas Day but it is a very popular item that we have. We sell them all year ’round but during Thanksgiving and Christmas we sell a lot.” For its chicken pot pie, Harvey’s adds crust to both the top and the bottom of the pie rather than the typical top-only option. “A lot of places buy the chicken already baked,” said O’Donnell. “But we actually cook our own chickens and make our own gravy and it has peas and carrots as well. It is very homemade.” More common classics like apple, pumpkin, chocolate cream and lemon meringue pies are still the bakery’s best-sellers during the holiday season, but O’Donnell urges customers to trying something new, whether it is sweet or savory. She also urges customers to order their pies beforehand. “Our pies are always provided on order. We always have some in the store but it is always good if people place their orders ahead of time so we can schedule accordingly to what people need,” she said.

Alternative slices 119144

Buttermilk Baking Co. in Newburyport has been working to develop a pie for gluten-sensitive customers in a way that does

not compromise taste. Often when gluten-free additives replace the wheat-based product the final result ends up being more on the soggy side, Bush said. This is what Bush and her team at the Buttermilk have been working to avoid, and through experimentation they have developed a unique blend of gluten-free products that maintains the crispness in the crust. “We really do a good job with glutenfree options. We do a straight coconut crust for our pumpkin pie. I’m not gluten-free and I quite like that combination with the pumpkin and coconut,” she said. “Our gluten-free apple pie is a coconut and almond flour crust. Right now we’re doing a crumb crust on that one so it would be more of an apple crumb. It gives it a nice little crunch, where some of those other gluten-free doughs tend to be a little soft.” Gluten-free options are not the only allergy-sensitive options that Buttermilk is learning to work with. Bush said they are in the process of creating vegan-friendly options through avoiding products that are otherwise prevalent in the Buttermilk kitchen. “We do an all-butter crust and we’ve never done it any other way, but we are starting to work a little bit with dairy-free choices, so we would replace our butter with coconut oil. We’re enjoying playing around with a potential vegan option,” said Bush. The pie that has emerged as their signature creation over the years, however, has 11 been their Mile-High Apple Pie.

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Lessons in pie baking Get ready for the holiday season at Buttermilk Baking Co. in Newburyport on Wednesday, Nov. 14, with a pie baking class from 6:30 to 9:30 p.m. with a team of pie professionals. Owner, coordinator and baker Ashley Bush, along with a second Buttermilk employee, will lead the three-hour session to help guests master the art of pie making. “Usually around this time of year we offer a couple of pie baking classes, typically on Wednesday nights, and those last about three hours,” said Bush. “We walk everybody through how to make pie dough with a very classic butter-based pie dough recipe. … I do a big group demo and then everybody makes their own. … We teach everyone how to make our signature pie and then we do some mini pies that use a muffin pan. It’s just a different type of pie and a different application with pie dough.” Bush said people tend to be intimidated right off the bat by the dough. “It is one of those things that people just seem to be afraid of. It really is just a technique and knowing what to look for,” said Bush. “Once we’ve overcome that fear we go into the rolling out of the dough. People

seem kind of terrified of that. They get it stuck to the table, but you come to understand to keep moving it as you roll it. It seems like for a lot of people baking at home that seems to be the biggest obstacle for them. We help them get to that next point.” Students will learn how to make the bakery’s signature “mile-high apple pie,” as well as bite-sized apple pies. Conducting these annual lessons, Bush said, just came as a natural next step for a bakery that is known throughout the town of Newburyport for being well-connected with the community. “I’m not really sure what initially really sparked this idea. I think we’re pretty good at making pies and people would ask if we would ever consider doing classes. It sort of just seemed like a natural progression,” she said. The cost of the lesson is $129. Bush doesn’t recommend the class for children under the age of 12, as it requires various knife skills, the use of mixers and other potentially dangerous kitchen equipment, as well as a quick pace that younger children might struggle to keep up with. “It is typically adults but we have had mothers and daughters, fathers and sons. We’ve had some friends come in together. It really seems to be a mix of different people but I would say the youngest that we would encourage would probably be around 12 years old,” she said. “Sometimes some of the younger bakers can get a little lost in there.”

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10 “It always has 10 apples in it, so in order to stuff all of those apples in there, it does give it some height, which is cool to look at and sets it apart from everybody else’s apple pie,” said Bush. Sweet treats are not the only pies that are served at the Buttermilk Baking Co., and Bush is a strong advocate for the idea of having different variations of pies available for any time of day. “I encourage pies for all meals. Dessert is the obvious choice, but in terms of savory, we put all sorts of savory things in our pies,” she said. “We do some chicken pot pies, we’ve done chorizo and sweet potato, which is one of my favorites. It can be breakfast, lunch or dinner. I am a big advocate for pie at any meal.” In the past, Buttermilk has made a prosciutto pie with caramelized onion, as well as various quiches.

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The Scene’s

Coastal Map

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Where do you create your art? My studio space is within our home. I have ample room to paint, cut and assemble wooden frames, print linoleum cards and do other projects from my art studio.

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How often do you paint? I paint most every weekday, coffee in hand and our dog Bella keeping me company. Is it fun working from home? It’s such a luxury to be able to work from home. I stay mentally connected to unfinished work, or take a break to frame pieces right in my own art studio, so I have no excuses to not work hard and accomplish a lot each day. I can paint late in the night until sunrise if I choose. There’s a great freedom to satisfy the creative call. What is your medium? I work in artist-grade acrylic paint, because I find it so easy and quick drying. I often complete a painting in one day if I’m using acrylics since the wait time to dry between layers is minimal. By the time the background wash layers are dry, I’ve sketched in my scene or focal object and can continue on filling in details. What is your favorite part of the art creation process? The small details are what I love. They take the most time but also give me the most satisfaction. I love painting wood grain, peeling paint, weeds or bark, the texture of stone or the gleam of old glass. The smallest elements of my images are often my favorite. A headlight on an old truck may take two hours to paint, but when you peer into that quarter-inch section I am hoping you get lost in it and see how the paint creates the light and dark areas to bring dimension to it. Do you ever have any ‘aha’ moments with your art? I do. I like a balance between what the image calls for and paint has given me — like a certain brushstroke, or a glob, or spray that is so interesting that I don’t want to change it for fear of losing that moment. Even if no one else can see those elements, there are moments when I see them in action and I think, ‘That! That right there is what I like!’ I actually say it out loud often, but then I quickly pretend I’m talking to our dog. What do you consider your job as an artist? I am concerned with the objects looking identifiable but less with merely replicat-

Direct from our fishermen to the public! ing a photograph. That’s not my job, as some images are best as photos. My job and my joy comes from creating a new story constructed in paint where my artist’s hand is still visible but that the details and texture are so rich you want to look for a long time and truly see each area. That’s my goal at least. When you are not working, what are your hobbies? I have many — hiking, camping, tennis, printmaking and craft felting. I’m an avid reader and library geek. I also find myself mostly taking more and more photographs since that is where I look to work from. We travel quite a bit to all of New England, New York and down to Virginia quite often so I am constantly taking photos as inspiration. I can drive through town and see five areas that capture my attention.

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What captures your attention? The way the light looks on buildings, the way a gravel driveway leads the viewer to wonder, the character of a line of old rusty mailboxes — it’s all fodder for paintings. I suppose that means my favorite hobby is seeking out old peeling and skeletal dilapidated barns, rust-eaten trucks, mosscovered cairns and wind-etched blue green glass and then giving them a spotlight and telling their story in paint. Anything exciting on the horizon for you? Yes, right now I am working with Bassett Hospital in Cooperstown, N.Y., where I’m painting ceiling tiles for installation into the recovery rooms of patients there. It’s always been a dream of mine to give patients something hopeful or soothing or pleasant to look at rather than bland boring old white tiles. I hope to partner with local hospitals, nursing care facilities, dentist offices and other care facilities to create more ceiling tiles. It’s such a great opportunity to brighten the patients’ experience. — Rob Levey

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PEOPLE AND PLACES

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Where I went: The Whittemore Center to watch the University of New Hampshire Men’s Hockey team at 128 Main St, Durham What it is: The University of New Hampshire Men’s Hockey team took on division rival Vermont in the home opener. What I did: I got a phone call from my friend Aiden asking if I wanted to go with him to a game because he had a couple of tickets to the season opener. Hockey has always been one of the top sports at the University of New Hampshire and I remember my dad taking me to games as a kid. It had been years since I last attended a game, and it has been on my bucket list for this column ever since I took over a couple months back — so, of course, I jumped at the chance to see a game. It did not disappoint. At the start of the home opener, the Wildcat record stood at 0-2-1, but with a new coach and a young team the expectations are always a little lower for the first couple of games of the season as the team begins to come together. This is just the natural process of sports, and it was very obvious over the first two periods of play. Vermont started the game off strong, netting their first goal with just under seven minutes left in the first period and then again with just seconds remaining before the intermission. The score stood at 0-2 Vermont, and at this point Aiden and I got up to head to the concession stand. By the start of the second period, things were slowly beginning to come together. Our defense looked solid and refused to allow any Vermont player access to an easy shot on net, but our offense still seemed sluggish aside from a couple of decent shots on the opposing goalie. The biggest issue for both sides seemed to be over-

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SEACOAST SCENE | NOVEMBER 8 - 21, 2018 | PAGE 14

anxiousness, as any time either offensive player crossed the centerline, a frantic shot or inaccurate pass immediately ensued. Chalk that up to early-season jitters. Just as the second period was coming to a close, a stray pass flew up and into the hands of a quick-witted spectator three seats down from us, and with that the second intermission was preceded by the same 0-2 score. At this point, with the game showing signs of being over before the final period, Aiden and I tried to determine whether we thought it was going to be worth it to stay until the end of the game. With the first pitch of Game 4 of the World Series starting soon, priorities needed to be set. We elected to stay for the first couple of minutes of the third period and have the Red Sox play on my phone so we could check in periodically between plays. The Wildcats came out from the intermission a completely different team. Prior to this period, we might have had a handful of shots on net, but now we were assaulting it. Eventually our first goal came on a tipin rebound from a front and center slapshot ricochet. The crowd went wild as we celebrated our first goal almost 4 minutes into the final period, and the ceremonial fish was thrown onto the ice. The score stood 1-2 Vermont. We were skating with newfound speed and adrenaline, but the clock was ticking. A sharp whistle indicated the start of a power play in favor of UNH. This was our chance, and we did not disappoint. Another slapshot ripped across the ice and off the pads of the Vermont goalie, only to be chipped back in to the side of the net by our nearby forward. The game was tied at 2 apiece. The horn sounded and this game was heading to overtime. With nothing but momentum on our side, an excited buzz filled the arena as the players lined up for their five minutes of sudden-death overtime. Five minutes were on the clock, but we only needed two. One minute and 40 seconds into overtime, the third put-back rebound was tipped between the legs of Vermont’s goalie and the crowd went wild. The comeback was over, and with it, the University of New Hampshire Men’s Hockey team, and their first-year coach Mike Souza, collected their first win of the season, and of his UNH career.

Photos by Andrew Clay

Who else would enjoy this: The University of New Hampshire offers some of the most exciting and top-tier athletics in the state of New Hampshire, with hockey, for years, being one of the finest teams in the nation. Although still adjusting to new leadership in first-year coach Mike Souza, the team shows a lot of promise. Those who enjoy fast-paced, top-level college hockey would enjoy stopping in at “The Whit” for a game, as well as those who are simply looking to support the University of New Hampshire. UNH hockey games are fun for all ages and seem to always offer suspense by ending in dramatic fashion. I would highly recommend stopping in to watch either the men or women’s games as they are both headed toward another successful season.

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to those next levels. That’s kind of fun. The kids love that part,” said Weathersby. As a result of the moderately difficult ascent, only those who are confident in their ability to do so are allowed to climb the tower. There is also a 42-inch minimum height limit to avoid parents dangerously attempting to carry babies to the top observation levels of the tower. “I would encourage anyone who is interested to come, wear sensible shoes, hope for sun. You can’t carry babies up because you do need your hands, especially on the ladders to climb and you can’t really do so while holding a child. Come with interest and be open to the experience and appreciate the building and the views,” said Weathersby. “It is definitely a better experience if people are able to climb the stairs.” There is no fee, although donations are accepted and all proceeds go toward the Friends of Pulpit Rock Tower, a nonprofit organization put together just over 10 years ago that is responsible for the renovations and maintenance of the tower. “We got the tower cleaned up, secured, and have been working to raise money to do restorations to the tower. We had the roof and railings replaced, we had all custom-made windows put in, we did a lot of painting and put in new floors and our last project is to fix the concrete,” said Weathersby. “There are areas that are bald ... the severe weathering from the ocean wears away some of the concrete and the rebar is exposed. That project will be starting Nov. 5 and then it is all about maintaining it.” On a clear day, Weathersby says, the tower provides views of the Isles of Shoals, the Island of Gloucester, Kittery, and the Portsmouth Naval Shipyard. The open house will not be held under poorweather conditions and it is suggested to check the Friends of Pulpit Rock Tower Facebook page to stay up to date on the latest news surrounding the tower. “It really appeals to a number of different groups. It’s a unique activity on the Seacoast so we do get a fair number of people who want to come and check it out,” said Weathersby. — Andrew Clay

Touch history this Veterans Day weekend by climbing the historic World War II observation tower Pulpit Rock Tower at 9 Davis Road in Rye, which is open only a couple of times every year. The Friends of Pulpit Rock Tower traditionally open doors to the watchtower on Memorial Day and Veterans Day in honor of the military history surrounding the structure. Built in 1943 as a part of a series of towers constructed throughout the Seacoast to keep an eye out for approaching enemy ships, Pulpit Rock now stands as one of the last remaining public observation towers from World War II. “There were 14 towers between Kennebunk, Maine, and Rockport, Massachusetts,” said Patricia Weathersby from the group Friends of Pulpit Rock Tower. “There are just a couple that are left that are under public ownership. Pulpit Rock Tower is actually owned by the State of New Hampshire Fish & Game Department.” Designed with the main goal of keeping an eye out for approaching enemy ships heading toward the Portsmouth Naval Shipyard, the tower had a direct phone line to Fort Dearborn, which is at Odiorne Point State Park. Although the tower never spotted any ships, rumors of enemy submarines circling the nearby harbor are prevalent, as well as the rumor that the test run conducted by Fort Dearborn released a shockwave so powerful that it blew out the windows of the nearby Wentworth Hotel, said Weathersby. The tower will be open to the public on Saturday, Nov. 10, the day before Veterans Day, from 10 a.m. to 2 p.m. as a way to introduce the historical significance of the structure to the public who might otherwise not have been aware of its original purpose. “This allows people to come check out this building that they’ve seen on the coast for years and never really knew what it was,” said Weathersby. “They can learn about its history, and just admire the views. On a clear day the views are amazing. It’s an interesting structure and it allows people to understand its place in history.” The tour can be taken as a self-guided experience with photos and historical notes located throughout the interior of the structure, or as a guided tour with educated professionals. The first six stories of the tower are dimly lit due to a lack of windows and electricity, and are circled by sets of concrete stairs. The top two levels of the eight-story tower are the observation platforms with views of the ocean and surrounding landscape, but are only accessible by ladder due to the architectural tapering of the building. “It’s a sturdy ladder, it’s all in place with railings but you climb up through a hatch

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SEACOAST SCENE | NOVEMBER 8 - 21, 2018 | PAGE 15

CAR TALK

Pinging project truck requires some tinkering Dear Car Talk: I have a project truck. It’s a 1979 Ford F-100 with a 300-cubic-inch inline six-cylinder engine. Before I had it bored out to 30/1000s, it didn’t ping. Now, By Ray Magliozzi using the recommended spark plugs, it starts pinging under very light load as soon as it warms up. I am assuming that’s because of the increased compression ratio, which is causing a higher cylinder temperature. Everything else -- timing, carbon buildup, fuel mixture -seems fine. I haven’t checked the exhaust gas recirculation (EGR) yet, though. So, am I right about higher compression and higher temps leading to pinging? I have been unable to find cooler spark plugs that will fit. Could I run a cooler thermostat instead? Thanks! — Don Good thing this is a project truck, Don, because I project you’ll by tinkering with this for a long time. Here’s the problem: We all know that the original engine was durable, but underpowered. Or, as we say in the business, with no disrespect meant to our canine friends, that six-cylinder engine was a dog. Most people who bought the truck with that

engine wished they had opted for the V-8. But instead of making your “project” replacing this engine with a V-8, you tried to increase its power. So you increased the size of the cylinders, and then I’m guessing you decided to replace the pistons with some differently shaped Mount Kilimanjaro ones that would generate more power. In doing so, you increased the compression ratio. And that’s probably why it’s pinging. You should check the EGR valve and make sure it’s working properly. The job of the EGR is to inject some exhaust gas into the fresh charge to cool it off and reduce pinging. So, hope that the EGR is not working, because that would be your easiest fix. Unfortunately, there are no cooler spark plugs or thermostats that will resolve this. If the EGR is working correctly, then you have two options. Since you appear to have money to burn on this truck, Don, one option is to spend an extra 50 cents a gallon on 93 octane fuel, and see how much that helps. Alternatively, you can try to retard the timing. But that’s going to have to be done through trial and error. You’ll need to tinker with it and look for some middle-ground timing setting where the pinging goes away but you still have sufficient power. If you’re lucky, you’ll be able to set it so

the pinging stops, and you’ll have almost as much power as you had before you rebored the engine and installed those stupid pistons. Or you could just let it ping. And when the pinging melts your new pistons, put in a V-8 instead. Good luck, Don Dear Car Talk: Why is it that sometimes, when you see a car in a movie, the car is moving forward but its wheels are rotating backward? — Stan Good question, Stan. It has to do with the “frame rate” of movie film. Imagine you’re in a room that’s pitch black. And there’s a single car wheel in the room at the end of an axle, so you can spin it. Now imagine you start spinning the wheel, and you turn on a strobe light. The first time the strobe light flashes, you catch a frozen glimpse of that wheel, wherever it happens to be the moment the light flashes on, right? Now let’s say the speed of the wheel is perfectly matched up to the speed of the strobe light. So every time the light flashes on, the wheel has made one complete rotation. Since you only see the wheel in the same position each time, the strobe light would fool you into thinking the wheel is not moving at all -- when it actually is!

Now let’s say the wheel is turning a little slower than the speed of the strobe light. So the wheel makes a little less than one full rotation between flashes. Each time the light flashed on, the wheel would appear to be slightly “behind” where it was last time you saw it. That would effectively trick your eye into thinking the wheel was going backward, even though it’s going forward, just more slowly. Movies work kind of like that strobe light. Most film is shot at a rate of 24 frames per second. Normally, that’s fast enough so your eye doesn’t notice that it’s seeing 24 individual pictures every second. What you see is smooth motion. But when you get something that’s moving very quickly, like the spokes of a car wheel, you can get that “strobe” effect. And depending on how fast the wheel is turning, compared with the 24 frames per second the movie camera is taking pictures, the wheel can appear to be moving forward, backward or standing still. We’ve tried to take advantage of this phenomenon at the garage. When we fail to fix a customer’s car, and they call up to complain that it won’t move, we’ll sometimes ask them if it could be an optical illusion. Nobody’s fallen for it yet, Stan. Visit Cartalk.com.

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AT WHARFSIDE CAFE With the casual atmosphere of a coffee shop and a unique open kitchen, the Wharfside Café (295 Ocean Boulevard, Hampton) has been serving up breakfasts on the coast for years. One of Ashworth by the Sea’s three oceanfront restaurants, the Wharfside is now open year-round. Eileen Menard, director of sales and catering, sat down to talk with the Scene about the café, her favorite menu options, and the beauty of the Seacoast. How long has Wharfside Cafe been around? Many, many years. The Wharfside was first opened in the ’80s by the Grandmaisons, the owners of the Ashworth at that time. We have an executive chef that’s been here for 16 years; he’s really the creative force behind the menus. What makes Wharfside Cafe unique? The atmosphere. It’s definitely very beachy, [and] it can seat up to about 60 to 70 people. It’s attached to the hotel, but it’s just a very cozy atmosphere. The servers have been with us for a very long time, so they’re all super friendly. A lot of the local guests know them by name. It’s just a very warm atmosphere. It’s a beach casual, come-as-you-are sort of restaurant. New England fare, but [with a] very cozy atmosphere. The Wharfside has an open kitchen. The chefs make the food right there where people can see them, so they have a lot of interaction with the guests. I

think that’s really important as well. The executive chef will come out sometimes into Wharfside and interact with people. Friday and Saturday all year ’round we have a DJ in the lounge. He’s been with us many years, and he’s very popular. What is your personal favorite dish? I’m not a vegetarian, but we have a really good Veggie Scramble. [It has] tomatoes, spinach, mushrooms. That’s probably my favorite. One of my other favorites, we actually make our own corned beef, so the Irish Bennie has corned beef hash, and that is super delicious. What is a dish everyone should try? The Bennies. I would say the Lobster Bennie is something everyone should try. [They are] some of the most popular menu items. [Our menu] has really neat homestyle items, more like New England fare. Our Wharfside Blueberry Pancakes are [also] very popular.

SEACOAST SCENE | NOVEMBER 8 - 21, 2018 | PAGE 18

Photos courtesy of Eileen Menard

What is an essential skill to running a restaurant? I think you have to have a good sense of leadership [and] understanding. You have to be able to juggle many things, [like] schedules and whatnot. What is your favorite part of being on the Seacoast? I’m originally from Connecticut, and coming to the beach every day to work is so unique, even in the wintertime. We’re constantly involved with social media — we’re posting on Facebook constantly — and I think people just take that stuff for granted, being able to come in every day and just be right on the water. I can go out and take pictures of the sunrise or the sunset, and even in the winter it’s beautiful. Just coming into Hampton Beach,

seeing the tower, and it’s all iced over, frozen over, it’s really beautiful. I love being on the Seacoast. — Alison Downs

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The fall weather means I’m relying more on my go-to favorite recipes for comfort food. Feel-good combos like soup and sandwich are rotating into my meal repertoire more often, but I try to avoid falling into the same patterns every week. Recently I’ve been on a hearty soup kick, which means I’ve abandoned some of my favorites like Italian wedding soup and chicken noodle, for thicker broths with more substance, ones that could stand alone at the table. This recipe for roasted tomato soup is quickly becoming one of my favorites. The depth of flavors from the roasted veggies as well as the garlic, basil and parsley will warm you to the core, and leftovers the next day are even more satisfying. I’ve paired this soup with grilled cheese and BLTs, and both combos were delicious. Regardless of the sandwich pairing, however, I’ve found the soup is the real star. I’ve made a few variations to this recipe, but only opting to use fresh basil and parsley instead of dried, though dried herbs are admittedly more pantry-friendly. This recipe is also great because it freezes well. You could make a big batch, freeze in smaller portions, and quickly reheat it for last-minute lunches or dinners in a rush. I think what really gives this soup its flavor is roasting the vegetables first. Spending some time on the roasting pan Roasted Tomato Soup Recipe courtesy of All Recipes 3 pounds Roma (plum) tomatoes, quartered 1 yellow onion, halved and quartered ½ of a red bell pepper, chopped 3 tablespoons olive oil 1 tablespoon sea salt (or more to taste) 1½ teaspoons freshly ground black pepper (or more to taste) 3 cloves garlic, halved 5 cups low-sodium chicken broth 2 teaspoons dried basil 1 teaspoon dried parsley

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Preheat oven to 400 degrees. Line a large baking sheet with parchment paper. Spread tomatoes, onion and red bell pepper in one layer onto the prepared baking sheet. Driz-

really brings out the warm flavors and aromas of the tomatoes and the red peppers, making the soup multidimensional and not one-note like you’d get out of a can. Simple recipes like this one are great as we head into the rush of the holidays and the frantic pace of cookie-making and turkey-basting, when you don’t want to spend more time in the kitchen than you absolutely have to. But popping these veggies in the oven and tossing them into a stockpot is about a painless as it comes, and even the extra step of blending everything together doesn’t seem so time-consuming when you finally get to sit down and enjoy the fruits (it is tomato soup after all) of your labor. — Lauren Mifsud

zle olive oil over tomato mixture and season with salt and pepper. Roast in the preheated oven for 30 minutes; add garlic and continue roasting until tomato mixture is tender, about 15 more minutes. Bring broth, basil and parsley to a boil in a large stockpot; reduce heat and simmer. Put half the tomato mixture into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, adding a small amount of the warm chicken broth as needed. Pour pureed tomato mixture into stockpot with chicken broth. Puree remaining half of tomato mixture and add to chicken stock mixture, mixing well. Simmer for 5 minutes.

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toasted coconut. It’s like drinking a Girl Scout cookie.” 603 also features its Coffeecake Porter, which is a little bigger beer, with a more robust body, featuring notes of vanilla, coffee and cinnamon. “It’s something a little maltier; a little sweeter and a little higher alcohol,” said Dan Leonard, operations director, 603 Brewery. While Londonderry and Derry have become their own craft beer hotbeds in New Hampshire, the options for cold-weather brews abound across the Granite State. Throwback Brewery in North Hampton offers its “Rölsch,” a dark and roasty black Kölsch, and Henniker Brewing Co. boasts two wonderful seasonal brews: FlapJack Maple Double Brown Ale made with local maple syrup for a little sweetness in this robust and complex offering, and The Roast, one of the best coffee stouts you’ll find anywhere. For the pumpkin beer lover, Portsmouth Brewery’s Imperial Pumpkin Porter is an intriguing big beer version of the typical lighter and often too sweet pumpkin brews you find in fall. This one is big and dark and brewed with 100 pounds of local Dickinson pumpkins from Blueberry Bay Farms in Stratham. The brewery also finishes it with cacao nibs, so look for chocolate notes in the finish and the aroma.

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I gravitate to big, heavy stouts and porters, or complex brown ales as the temperature cools. I’m talking beers with rich flavors of chocolate, coffee, caramel and dark fruits, many boasting big alcohol content. “When it’s cold, you start wanting dark beers,” said Michael Mahn, tap room manager of Kelsen Brewing Co. Broadly speaking, the craft beer movement seems to be defined by the IPA, which has persuaded people that waiting in long lines for beer is a good idea. New Hampshire has some terrific IPAs I would put up against the region’s best, but the Granite State’s array of robust dark brews is what truly sets it apart. The fall is the perfect time to embrace the cool weather and to dive into brews with rich complexity and warming alcohol. Let’s start with Kelsen Brewing Co.’s Vendel Imperial Stout. Kelsen is based in Derry and is known for its imperial stouts, including the Vendel, a seasonal brew released in fall boasting hefty coffee and chocolate flavors at 9.4-percent ABV. “It’s a super rich, creamy, roasty, imperial stout,” Mahn said. “Very coffee- and chocolate-forward.” Kelsen gets the coffee for the brew from the Coffee Factory in Derry, which roasts beans right on site. This is a brew for relaxed sipping by the fire. Expanding on the base Vendel stout, Kelsen brewers added real toasted coconut and vanilla to the Vendel base stout and are currently aging the brew in port wine barrels. “You’ll get that oakinees, but also a vanilla note from the wood,” Mahn said. “We try to mix it up, and that really allows us to be creative.” The barrel-aged version of the Vendel will be available this month. Kelsen is also brewing Vinátta, its Russian imperial stout that comes in at 12-percent ABV. Look for that in February. Just the town over in Londonderry, 603 Brewery has several brews ready to help you navigate the cool fall weather. 603’s new Bean Coffee Brown Ale is brewed with locally roasted coffee from Flight Coffee Roasters. “This is really coffee-forward,” said Tim Clapper, head brewer, 603 Brewery. The coffee hits you in face but the alcohol is a modest 5.2-percent ABV, which makes this supremely drinkable. 603’s E09 Coconut Cookie Cluster Porter might just have everything anyone could possibly want in a cool-weather brew. “This was fun to make. We had to figure out how to take a chocolate coconut cookie and make it taste like beer,” Clapper said. “We added cacao nibs and a whole lot of

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An Absolutely Remarkable Thing, by Hank Green, narrated by Kristen Sief (Penguin Audio, 9 hours 25 minutes) A 20-something artist capitalizes on her incidental fame when giant robots materialize in big cities in Hank Green’s new novel, which — like a good online video or a positive Twitter metric — has left me wanting more. And there is definitely room for more. Most readers who pick up An Absolutely Remarkable Thing will already be familiar with Hank Green and/or his brother John, who often work as a duo and seem sort of interchangeable the way two Backstreet Boys might be interchangeable (not at all or completely, depending on your perspective). John has already written some blockbuster novels. Hank had so far stuck to their co-authored online video endeavors such as the Crash Course series, which, well, if you haven’t checked it out, check it out, it’s pretty cool. The high schoolers use it. So there’s a built-in audience for this book, whose cover, by the way, grabs you from the YA end-cap yelling, “I’m related to John Green!” (I haven’t read any John Green books, so I can’t do any comparing and contrasting along those lines.) It’s on many “most anticipated” and “best new books” lists. And that built-in audience might recognize certain flairs, but even if you are new to the Green game you can find much to enjoy about Remarkable Thing. It’s got robots, it’s got heart, it’s got flashes of humor, it’s got thinky bits — contemplative and brain-teasing bits — and on its sci-fi side it’s got some things that are a little far-fetched but they float along easily on the energy and flow of the story. Having finished it, I miss the characters and their world. Kristen Sieh keeps the audiobook lively. I looked her up after I finished listening and was not surprised to find she is an accomplished stage and TV actor; she gives personality to the characters and expressive rhythms to their dialogue, and she comfortably inhabits April, the young art grad from whose POV the book is written. A few times I laughed out loud at her exclamations

in a way I might not have if I’d been reading the hardcover for myself. Sometimes April is introspective and analytical. She muses, “Much of the best art is about balancing between reflecting culture while simultaneously being removed from it and commenting on it. In the best case maybe an artist gets to say something about culture that hasn’t been said and needs to be said. That’s a lofty goal but not a bad one.” At these moments it’s easy to wonder where this somewhat scattered young woman is getting these insights-lessons, and then to answer: from Hank Green, obvs. Is this another Crash Course installment? But Hank Green’s crash courses are no less valuable or interesting in the context of an alien-robot romp of a novel than in the context of YouTube, and they are only a small part of this whole anyway. Somewhere in Chapter 5 girlfriend Maya asks, “April, what is this really about?,” and that seems apropos of the book itself at that point. Is it about the mystery of the robots that came out of nowhere? Or is it about April’s project to create a persona out of her fortuitous connection to said mystery? Is this a science fiction tale about first contact or a cautionary tale about the internet age? Easy answer: both. But it’s not as cautionary as the jacket blurbs suggest. She’s not only chasing attention; she’s chasing the money that will pay off her student loans. Who wouldn’t want to post a video if it gets them ten thousand dollars? And she talks about making a difference or having a voice or using her platform — even if she doesn’t know what for yet, which is where the potential for trouble arises. Attention is OK; holding on to it for its own sake, just so you don’t lose it, is less OK. Also there’s the fact that it can be hard to share. In fact sharing is a big theme in An Absolutely Remarkable Thing. I’d recommend you read it and share it with friends. The audiobook was an enjoyable, fast-paced listen that kept me up past bedtime for the final few chapters in a single sitting. A— Lisa Parsons

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Up to their major label debut, Polyester Zeal, Red Sun Rising was driven by Mike Protich and Ryan Williams. The two musicians met in the mid-2000s at a small-town Ohio gas station and found a shared love for melodic intensity, spreading from The Beatles to Temple of the Dog. With a shifting roster, they made three records, including two independent releases prior to signing with Razor & Tie in 2015. However, their latest, Thread, is a much more collaborative effort, Protich explained in a recent phone interview. “This is the first time that we actually had all the band members involved in the recording,” he said. “We literally didn’t have the full band lineup when we were writing and recording Polyester Zeal, so a lot of the songs were still written and constructed mostly by Ryan and myself. But there’s definitely some influences on this record that weren’t there before that the others brought to the table.” Initially, they tried woodshedding ideas as a band, with mixed results. “When you have five people trying to be creative in a room, everyone’s pulling the song in a different direction. … It doesn’t work well,” Protich said. “But we started to figure out everyone’s strong suit, and that kind of focused things. By the time we got to the recording process, we kind of knew what to do and we banged it out pretty quick. The actual recording of the record was only about three weeks long.” Initial response to Thread has been excellent — “Deathwish” has garnered 3.5 million Spotify streams. “That song is kind of a perfect combination of Ryan and I’s writing style — he created the riff and brought it to me. I added the bigger chorus parts and we just kind of like mashed it together,” Protich said. “Lyrically ... it portrays the apocalypse in a worldly sense, but it’s more an apocalypse of the self [that] starts with self-fulfilling prophecies. People become so obsessed with either what they want to do or what they are afraid is going to happen that it

ruins their life, or makes their life ... it can either take you somewhere or drag you down.” Matt Hyde (Deftones, AFI, Porno For Pyros) produced the new record. Protich described Hyde as a “tech nerd wizard” who became another band member during the sessions for Thread. “Matt loves to experiment with different instruments and sounds … getting those quirky little moments on a record that you can’t predict,” Protich said. “He kind of lives for that, and that’s why we went with him. … We wanted to go with a guy that could capture more of the live sound in the essence of the actual band.” They’ll showcase the new album on Nov. 16 at Wally’s Pub in Hampton Beach. It’s their second trip to the Granite State this year; they opened for Godsmack and Shinedown at Bank of New Hampshire Pavilion at Meadowbrook in the summer. The next stop, headlining a bar show, is a change of pace from being on the road with a big rock show. “Touring like that you really get spoiled, especially for a band that’s only on our second record [and] still grinding it out in clubs,” Protich said. “To be in an full amphitheater like that every night and have catering backstage every day … was pretty amazing.” After the Meadowbrook show, Godsmack frontman Sully Erna threw a party at his house in Derry. “He had a lobster bake and invited everybody over, even the crew; it was very generous of him,” Protich said. “We had a blast; he’s like throwing us football passes into the pool. It was like hanging out with Uncle Sully. It was awesome.” — Michael Witthaus Red Sun Rising, w/ Five of the Eyes and Spirit Animal When: Friday, Nov. 16, 8 p.m. Where: Wally’s Pub, 144 Ashworth Ave., Hampton Beach Tickets: $20 at ticketweb.com (21+)

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“I’m Certain” — some hidden veracity Across 1 Countrified 7 Allison Janney sitcom 10 Haydn’s nickname 14 Fleecy fabric 15 Yoko who turned 85 in 2018 16 Racetrack shape

17 Get louder 20 “Gymnopédies” composer Satie (or “Jeopardy!” and crossword champion Agard) 21 Hesitant sounds 22 “Right Now (Na Na Na)” rapper

23 Considered groovy, man 24 Slo-___ fuse 25 AKA, in the business world 26 ___ in “Charlie” 29 Fountain reward of myth 32 Alpine cottage 35 Haven’t yet paid 36 Balletic bend 37 Varnish ingredient 38 Jim Acosta’s network 39 Golden Globes category 40 Solemn promise 41 Some people’s preferred pronoun 42 One not responsible for the bad news 43 Hit the mother lode 46 “Shameless” network, for short

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47 Baby anteater 48 Noah’s ride 49 Suffix in geometry 52 Bread served with aloo gobi 54 Takeover try 55 Prefix meaning “one billionth” 56 Buddy cop show of the 1970s 60 Look sullen 61 “Jellied” British fish 62 “Certainly, Monsieur!” 63 March participants? 64 7-Across partner, maybe 65 Phrase before “Go!”

18 “___: Ragnarok” 19 Adequate 24 Vitamin also known as PABA 25 Early morning 27 “Once upon ___ ...” 28 Clip hedges 29 1912 Nobel Peace Prize winner Root 30 Trio of trios 31 “Everybody gets a car!” impresario 32 “Mr. Show” costar David 33 “English Toffee” candy bar 34 Carpenter or Ride, e.g. Down 38 Dale’s cartoon pal 1 “___ T for Teen” 39 Pack of cards 2 Aboriginal name for Australia’s 41 Soundly defeated Ayers Rock 42 Pointer, for one 3 Parsley bit 44 They’ll look over W-2s 4 Do horribly 45 Something stored in the cloud? 5 Closely monitored hosp. area 49 Los ___, California 6 Juliet, for one 50 As scheduled 7 Mineralogist with a scale 51 Like a game for the record 8 Number of times the Milwau- books, perhaps kee Brewers have appeared in the 53 They can be fine or graphic World Series 54 Like a worn tire 9 Not fixed 55 Night, in Nice 10 Sport involving horses 56 Getaway spot 11 Friendly, like some relatives 57 Bunch 12 “Jackie Brown” actress Grier 58 House support 13 It’s made with warm 59 Artist’s selection fermentation ©2018 Jonesin’ Crosswords

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• Leo (July 23-Aug. 22): This week you will look your enemies right in the eye, so be sure to wash your face. • Virgo (Aug. 23-Sept. 22): You have a spring in your step, but you also have a stone in your kidney. • Libra (Sept. 23-Oct. 22): Every day brings a new beginning, although it always ends exactly the same way. • Scorpio (Oct. 23-Nov. 21): You will give up on unconditional love and instead try for unconditional surrender.

• Aries (March 21-April 19): Don’t give up the ship. But you really should give up that suit. • Taurus (April 20-May 20): Disaster is looming, but the way your life is going you won’t notice it. • Gemini (May 21-June 20): Your friends will encourage you to take a vacation to someplace far away — from them. • Cancer (June 21-July 22): Help! I’m being held prisoner in a Chinese horoscope factory!

• Sagittarius (Nov. 22-Dec. 21): This week, the sky is the limit. Well, that and your bank account. • Capricorn (Dec. 22-Jan. 19): In which hand am I holding your horoscope? Wrong! Ha ha! Try again next week. • Aquarius (Jan. 20-Feb. 18): You will finally get some long overdue recognition. Unfortunately, it will be for long overdue library books. • Pisces (Feb. 19-March 20): This week you will be plagued by self-doubt. I’m absolutely certain of it! 123734

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SEACOAST SCENE | NOVEMBER 8 - 21, 2018 | PAGE 27

BEACH BUM FUN ROCKANDROLLCROSSWORDS.com BY TODD SANTOS

MY DARLING, YOU LOOK PUZZLED TONIGHT Across

1. Clearmountain & Seger 5. ‘I Can’t Make You Love Me’ Bonnie 10. Flaming Lips ‘A Spoonful Weighs __ __’ (1,3) 14. Clinic ‘Walking With __’ 15. Hopefully a goodie also 16. ‘Eli & The Thirteenth Confession’

Laura 17. Three Days Grace ‘Animal I Have Become’ album (3,1) 18. ‘Centerfold’ J. __ 19. ‘12 Rolling Stones greatest hits album 20. Ratt’s debut album ‘Out __’ (2,3,6) 23. Musicians have a good one, usually 24. Eric Clapton “Don’t give me no __,

SEACOAST SCENE | NOVEMBER 8 - 21, 2018 | PAGE 28

no untrue stories you’re trying to justify” 28. Awards shows need for announcements 31. Might wear one, to the Grammys 34. Bob Dylan ‘Most Likely You Go Your Way (And __ __ Mine)’ (3,2) 35. David Soul ‘Don’t Give Up __ __’ (2,2) 36. Eric Clapton pals __ __ Bonnie (7,3) 38. Joan Osborne ‘Spider __’ 39. Aretha Franklin “__ strong will to survive” (1,3,1) 40. Lauryn Hill ‘__ Wop (That Thing)’ 41. Kim Carnes “She’s got __ __ eyes” (5,5) 44. Mandy Moore ‘__ Dell’ 45. ‘Cream City’ Butler 46. Angel ‘Live Without A __’ 47. Button rockers want to press after career err?

10/25

48. Popular hairdo for reggae guys (abbr) 50. Santana ‘__ Como Va’ 51. Robert Plant & Alison Krauss ‘Gone Gone Gone (__)’ (4,5,2) 57. Eric Clapton ‘__ Wait’ 60. Like huge stars 61. What touring rockers might get for big photo shoot 63. Smashing Pumpkins ‘91 ‘Siva’ album 64. 8th season ‘09 American Idol winner Kris 65. Beyoncé song about an angel’s headdress? 66. Dramarama ‘Haven’t Got A __’ 67. Doobie Brothers ‘It __ You Runnin’ 68. Eric Clapton “You’ve been taking money from someone else”

Down 1. Randy Bachman post-Guess Who band (abbr) 2. Commodores ballad “__ __, I can’t sleep” (2,2) 3. Tech N9ne song about a bone to pick? 4. Six member bands 5. McGuinn of The Byrds 6. Empire of Atari Teenage Riot 7. Ween “Gabrielle I’ll love you ‘til the day __ __” (1,3) 8. Wyclef Jean ‘Gone __ November’ 9. ‘The Way It Is’ hard rockers 10. How acrimonious members quit 11. Metal band named after Norse law god 12. Cars vocalist/bassist Benjamin 13. Lost In The Trees ‘Neither Here __

There’ 21. Fountains Of Wayne ‘Stacy’s mom __ got it going on’ 22. Default ‘Live __ __’ (1,3) 25. Jack of Damn Yankees/Night Ranger 26. ‘Easy To __’ Sixpence None The Richer 27. Oasis “__ __ go away, say what you say” (2,4) 28. Don Henley ‘__ __ Do You Want It?’ (3,3) 29. Cage The Elephant “It goes in __ __ and right out the other” (3,3) 30. Like use of instrument in deep background 31. ‘Back In Your Head’ __ And Sara 32. REM “This one goes out to the one __ __” (1,4) 33. ‘73 Humble Pie album about dinner? (3,2) 36. The Who ‘__ You Steal My Money’ 37. Damian Marley sidekick 42. ‘All I Want’ __ __ Wet Sprocket (4,3) 43. Miami nu metal band 44. ‘17 Nickelback album ‘__ __ Machine’ (4,3) 47. Highball ingredient for backstage bar 49. How teenagers get into over-21 show 50. Hungry rockers’ wives instruments? 52. ‘America’s Sweetheart’ King 53. G Love & Special Sauce will walk the ‘Electric __’ 54. ‘The Ascension’ metal band 55. Peter And The Test Tube Babies ‘__ Annie’ 56. Astral Doors singer Patrik Johansson 57. Geffen’s other label popular in the 90s 58. Aussie band Midnight __ 59. ‘66 Cream hit 62. Buffalo jam band w/period at end

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SEACOAST SCENE | NOVEMBER 8 - 21, 2018 | PAGE 29

NEWS OF THE WEIRD BY ANDREWS MCMEEL SYNDICATION

Awesome!

When October Books, a shop in Southampton, England, got ready to move just up the street into a new building on Oct. 28, about 250 people showed up as volunteers to form a human chain, handing the shop’s more than 2,000 books 160 yards from one location to the other. “It’s amazing. The power of community coming together and achieving something like this,” said Jani Franck, who participated in the chain. October Books was forced to move after a rent increase in its old building. “It was a tremendous show of support ... and we’re moved and incredibly touched by it,” Clare Diaper, who works at the store, told the Guardian.

small, hand-addressed manila envelope was “Worlds Apart” from a mail bomb: It merely contained a cassette tape with songs from the band Journey. To which we say, “Don’t Stop Believin’” in your fellow ‘80s music-loving humans.

Latest religious messages

Bright ideas Two mothers are suing the Adventure Learning Center day care in St. Louis over an incident in December 2016 when teachers organized a “fight club” among preschoolers. According to Fox 2 in St. Louis, the idea was conceived as a way to entertain the kids while the heater was broken. The 10-year-old sibling of one of the preschoolers was in the room next door and captured video of the fights with an iPad, then texted the video to his mom, Nicole Merseal, who believes the fight was broken up only because she called the director of the center. The video shows one teacher jumping up and down in excitement as another one puts “Incredible Hulk” fists on the kids, and cameras at the center recorded more than 30 minutes of fighting. While the St. Louis Circuit Attorney’s Office declined

If “Pokemon Go” has overextended your short attention span, up your game with the Vatican’s “Follow JC Go,” a new augmented reality mobile game in which players collect saints and other notable Bible figures as they move through the world. Pope Francis has approved the game, which asks players to answer questions about the characters and donate to charities to earn game currency. The Italian newspaper Corriere Della Sera reported on Oct. 21 that the app Final resting place For some folks, Disneyland and Walt is available only in Spanish, but other lanDisney World are more than amusement guages are on the way. parks. Take Jodie Jackson Wells of Boca Raton, Florida. In 2009, after her mother died, Wells smuggled in some of her ashes to Disney World and spread them on a favorite spot of her mom’s along the It’s a Small World ride. Later, she leapt over a barricade at Cinderella’s Castle and flung ashes from both hands as she cavorted on the lawn. “Anyone who knew my mom knew Disney was her happy place,” Wells told The Wall Street Journal. However, for the theme parks, the spreading of ashes presents a constant cleanup challenge, referred to by the code “HEPA cleanup” among custodians. (Other secret signals are Code V for vomit and Code U for urine.) Alex Parone of Saratoga Springs, New York, sprinkled his mother’s ashes in a flowerbed, then boarded It’s a Small World. “I was still crying. That song is playing over and over again, and there are those happy little animatronic things. I remember thinking, ‘This is weird.’” But a Disney spokesperson said: “This type of behavior is strictly prohibited and unlawful,” and the Anaheim Police Department confirmed that spreading ashes without permission is a misdemeanor. To add insult to injury, when cremation residue is found on rides, they have to be shut down (riders are told there are “technical difficulties”) PET OF THE WEEK for cleaning. Pippa is a charming, friendly, outgoing little piglet. The NHSPCA in Stratham estimates Pippa’s age to be between 14 and 16 weeks based on her size and thinks she’s Who’s crying now? probably a Yorkshire pig cross. That means she is going to be a big girl when she After the package bomb scares in New grows up: somewhere between 300 and 600 pounds! Pippa is incredibly smart; in just York and Florida, things were tense in a few short weeks, she has learned to walk on a harness and leash, is target trained Charlotte, North Carolina, in the early and knows verbal commands as well as basic and more complex tricks. Pippa is crate morning hours of Oct. 30 when mailroom and litter box trained and is currently learning to use the great outdoors for her bathemployees at Duke Energy discovered a room needs. She loves to snuggle and is friendly with anyone she meets, including suspicious incoming package. They welstrangers, dogs and other animals. Pippa is a large breed farm pig and not a pot-belcomed the Charlotte-Mecklenburg police lied pig like our other pigs here at the shelter. Because of this, we are seeking a very and the bomb squad with “Open Arms,” special home for her where she will be safe from harm. This little piglet is very speand the building and surrounding roads cial and has a fabulous life ahead of her as a companion pig. Visit the farm animal were evacuated as officials investigated. page at nhspca.org. But WBTV “Faithfully” reported that the SEACOAST SCENE | NOVEMBER 8 - 21, 2018 | PAGE 30

to prosecute, the teachers were fired and the center has been subject to increased inspections, resulting in 26 violations. The lawsuit is scheduled to go to trial in December.

Ewwwww Construction workers in Valdosta, Georgia, were rattled on Oct. 30 when they tore down a second-story wall in a turn-of-the-20th-century building to find about 1,000 human teeth secreted inside. The T.B. Converse Building, constructed in 1900, was originally home to a dentist, Dr. Clarence Whittington, reported the Valdosta Daily Times. In 1911, Whittington was joined by Dr. Lester G. Youmans. Ellen Hill, director of Valdosta Main Street, said two other Georgia towns have had buildings, also home to dentists’ offices, where teeth have been found in the walls. “I’m not sure if it was a common practice” to deposit extracted teeth in the walls, she said. Valdosta police said there was no evidence of a crime.

But, why? WPVI-TV in Philadelphia reported on Oct. 30 about a new fashion accessory: the Skin Heel. These thigh-high boots feature moles, hair and uneven skin tones, and the shoes are meant to look like surgically altered feet, with toes and long, realistic-looking skin-colored spikes on the heels. Conceived by Montreal, Canada, designers Hannah Rose Dalton and Steven Raj Bhaskaran, the creepy footwear will set buyers back $10,000. Fortunately, they’ve produced only one pair so far.

Animal antics In the spirit of “be careful what you wish for,” a monkey in Vrindavan, Uttar Pradesh, India, shimmied down a wall and stole a venomous cobra from a snake charmer at the Barbanki temple on Oct. 26. The man had just removed the snake from a basket when the monkey grabbed it and ran back up the wall, according to United Press International. The snake charmer tried to climb on a vendor’s cart to chase the monkey, but it got away. No word on the monkey’s fate.

Recurring theme Doctors at the Hai Duong Hospital in Hai Duong Province, Vietnam, treated a man who arrived complaining of pain in his ear. Using an endoscope to look inside his ear canal, they found the cause: a live cricket digging around in the duct. United Press International reported on Oct. 26 that the doctors were able to successfully remove the cricket.

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