Seacoast Scene 1-24-19

JAN. 24 - FEB.6, 2019

bowl

Yum

full of

And other fun ways to eat healthy

A WORD FROM LARRY

Master McGrath’s

Chill out

Rte. 107 Seabrook NH

Dining & Pub

*KENO*

First and foremost, congratulations to the New England Patriots, on their way to another Super Bowl!

Locally, there’s another important event coming up on SunLarry Marsolais day, Feb. 3, long before you need to be home to watch the Super Bowl. Jump into the ocean for the Special Olympics New Hampshire during the annual Penguin Plunge, which starts at noon. Hundreds of people will be running into the Atlantic Ocean to raise money for this amazing organization. The mission of SONH is to provide year-round sports training and athletic competition in a variety of Olympic-type sports for children and adults with intellectual disabilities.

Plungers and their guests relax at the Casino Ballroom before the Plunge. At

11:30 a.m. the Costume Parade will take place. After that, Plungers head to the changing tents and are assigned to a wave.

When a wave is called, those Plungers move to a staging area on the beach where the countdown begins. When the timer hits zero, the wave runs down the beach and plunges into the Atlantic Ocean!

The High School Plunge is Saturday, Feb. 2, same format as the Penguin Plunge but at a different time, with the costume parade at 11 a.m. and plunging in the ocean at 11:30 a.m. For more information, call Special Olympics at 603-624-1250.

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

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

Sandwiches • Burgers • Pizza Steaks • Seafood • BBQ Thursday Night Karaoke!

JANUARY 24 – FEBRUARY 6, 2019 VOL 44 NO 2

Breakfast Served

Advertising Staff

Sat & Sun 8am-2pm Friday Night Special Fried Clam Plate Saturday Night Prime Rib Special

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

Editorial Staff Editor Meghan Siegler editor@seacoastscene.net

King Cut (16oz) • Queen Cut (10oz)

Editorial Design Laura Young and Tristan Collins

ALL YOU CAN EAT HADDOCK FISH FRY

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

$10.99

Production

Fries & Coleslaw • Mon-Thur 2-5pm

Circulation Manager

Fresh Salad Bar w/Fresh Bread Breakfast Served Sat & Sun

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

8am-2pm

Takeout Available | Visit our website for entertainment

603.474.3540

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Unsolicited submissions will be destroyed.

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COVER STORY 6 Bowl full of yum

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

*Order the Dinner Salad Bar ($12.99) & add any of the items below for just $1

11 Water Street Kittery, Maine 207-439-1630 lobsterhouse.com

Higher prices shown in RED are for Lobster Appetizers, Chowders and Entrees!

DEALS THIS GOOD ONLY HAPPEN ONCE A YEAR! MAKE SURE TO CHOOSE WARREN’S FOR WINTER 2019!

ICE COLD BEER

GLASSES OF WINE (Limit 2 per person)

(Limit 2 per person)

Sebago Frye’s Leap IPA Can $1 Narragansett Draft Pint $1 Bud Light Draft Pint $1

Castle Rock Sauvignon Blanc $1 Century Cellars Cabernet Sauvignon $1 Domino Merlot $1

Warren’s Spicy Bloody Mary $1 The Painkiller $1 The Original Cosmo $1

(Limit 2 per person)

APPETIZERS

Lobster Rangoons $1 Boneless Moxie Chicken Wings $1 Griddled Lobster Cakes $3

STEWS & CHOWDERS

Cup of Clam Chowder $1 Lobster Stew (Big Bowl!) $3 Warren’s Award Winning Lobster and Clam Chowder (Big Bowl!) $3

Mrs. W’s Seafood Sampler $1 Crab Crusted Salmon au Gratin $1 Fried Lemon Pepper Haddock $1 Baked New England Schrod $1 Shrimp Jambalaya $1 Lobster Quiche & Clam Chowder $1

OR

LOBSTER ENTRÉE’S

Lobster Cakes & Shrimp Oscar $3 Lobster Stuffed Haddock $5 Baked Stuffed Lobster Roll $5

ALL SODA FOUNTAIN DRINKS $1

ENTRÉE’S

Chicken Parmesan $1

COCKTAILS

Everyone that orders from the “Dollar Menu” gets to visit our candy store for some FREE sweets on Pete!

$14.99

Each person must purchase the Dinner Salad Bar for $12.99 to order from the “Dollar Menu” (no sharing permitted.)

May be used any time from 11:30-closing. You must present coupon before ordering. Coupon only valid at time of purchase. Taxes not included. Not good with any other coupon, discount, complimentary certificates or group packages.

ONE appetizer, chowder and/or entrée may be ordered for every Dinner Salad Bar purchased for $12.99. Dollar Menu items cannot be ordered for “take-out.” We cannot package anything ordered from the Dollar Menu (besides any “leftovers” from items you started but could not finish) to take out of the restaurant with you. Expires 2/28/2019

MENU SUBJECT TO CHANGE

QUARTER POUND LOBSTER ROLL HOMEMADE CLAM CHOWDER & FRIES

MONDAY-SATURDAY FROM 11:30 - 3:30

Limit of 4 Lobster Rolls per coupon - Limit two coupons per party. You must present coupon before ordering.

Not good with any other coupon or discount. Coupon only valid at time of purchase. Expires 2/28/2018 (VP)

OR SAVE EVERY DAY OF THE WEEK AT WARREN’S!

$10 OFF $35

Monday-Thursday

$5 OFF $25 Friday-Sunday

Appetizers, entrees, desserts or any combination of the three!!

You choose any food item(s) on the menu totaling $35/$25 or more and we’ll take $10/$5 off!

Liqour and tax not included. Cannot be used with group packages or other discounted “deals.” Maximum of 3 coupons/complimentary certificates may be used. $35/$25 per coupon must be spent. Coupon valid only at time of purchase. Please present coupon before ordering. Expires 2/28/19. Manager Signature ____________ 124487

4 SHORE THINGS

EVENTS TO CHECK OUT JANUARY 24 - FEBRUARY 6, 2019, AND BEYOND Wrestling with attitude

The Rochester Opera House will host an outside touring wrestling event on Wednesday, Feb. 6. “Midgets with Attitude” wrestlers showcase a unique brand of sports entertainment and the athletic skills of little people. The group of wrestlers are world-class athletes that are able to perform at the highest levels. The show starts at 7 p.m. Reserve tickets online at RochesterOperaHouse.com.

Pick up a paintbrush

Over the Moon in Exeter is hosting a workshop guided by artist Pamela Bates called SoulFueled Expressive Watercolors on Saturday, Jan. 26, from 3 to 5 p.m. The cost is $45 per person, and all supplies and light refreshments are provided. You’ll leave with a finished modern abstract watercolor painting. For more information or to register, visit pamelabates.com.

Enlightening program

Youth art

The Hampton Arts Network is currently hosting the seventh Youth Impressions Show at the Weston Gallery at the Lane Library in Hampton. Artwork was created by students in grades 3 through 8 and visitors may vote for their favorite piece throughout January.

HAN will give out cash awards to students on Thursday, Feb. 7, at the library from 5:30 to 6:15 p.m., and public is invited.

The Music Hall’s Writers on a New England Stage series presents Pulitzer Prize finalist Steven Pinker at the Music Hall Historic Theatre (28 Chestnut St., Portsmouth) on Wednesday, Jan. 30, at 7 p.m. Pinker will present his New York Times bestselling book Enlightenment Now: The Case for Reason, Science, Humanism, and Progress. In the book, Pinker makes a case for Enlightenment — using science and reason to solve problems and help humanity progress and flourish. The event will feature an author presentation and onstage interview with Peter Biello of New Hampshire Public Radio’s All Things Considered and The Bookshelf. Tickets cost $13.75, plus a required purchase of the book for $18. Visit themusichall.org or call 436-2400.

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bowl

Yum full of

by Rob Levey

Cover image and above, smoothie bowls from Laney & Lu in Exeter. Photos by Raya On Assignment.

Eating healthy might sound like a chore, but it doesn’t have to be. There are plenty of ways to jazz up your diet with good-foryou foods. Local experts share advice on what eating healthy really means, and how to do it without getting bored.

What does eating healthy mean?

Before providing tips on healthy eating, experts say it is essential to first define what that actually means.

According to Gabrielle Leone of Olive Branch Personal Chef Service, healthy eating is not something that can be defined by one particular dieting strategy or food. “[Eating healthy] means different things

to different people,” she said. “It could mean eating a diet mostly of vegetables, fruits and lean protein with little carbs or fat. It could mean eating a keto diet that is high in fat but very low in carbs. It could also mean eating all foods, just in moderation with small portion sizes.”

At a minimum, Leone said, healthy eating should consist of foods in their natural or whole state that have not been processed.

Maria Larkin and Courtney Bellino, registered dietitians and nutritionists at Better Gut Better Health, agree with Leone. They said whole foods could include organic, colorful fruits and vegetables, lean grassfed meats, locally harvested fish, poultry,

SEACOAST SCENE | JANUARY 24 - FEBRUARY 6, 2019 | PAGE 6

cage-free eggs, dairy and plant-based protein sources along with healthy fats from nuts, seeds, oils and fish.

“Healthy can also mean healthy and sustainable for the environment as well as our own bodies’ ecology,” said Larkin.

If there is one thing to avoid in regard to healthy eating, though, Kathy Kopola, store manager at Hampton Natural Foods, said it is fad diets.

“Fad diets are weight-loss scams to reduce your weight fast, usually limiting food intake to precise small portions of one specific food,” she said. “The Red Bull diet, for example, or the Baby Food Diet may produce reduction in weight, but

these protocols require your calorie intake to remain very low and restrict you from exercising.”

She said another downside from these kinds of diets is loss of muscle mass as well as fat.

“With the Red Bull diet, the massive amounts of caffeine deplete one’s body of vitamins and minerals, which creates true heart issues,” she said. “A healthy weight loss is achieved only by creating healthy eating patterns coupled with a steady exercise program. There are no shortcuts to achieve your ideal weight.”

Pearla Phillips, nutritionist and owner of Fit Body Transformations, agrees 7

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Laney & Lu in Exeter. Photo by Raya On Assignment.

6 and said eating healthy is not a diet at all.

“It’s a lifestyle choice and mindset, which makes it fun,” she said. “Eat whole foods of your choice. In other words, it doesn’t have an ingredient list. You can be as creative as you want.”

Jennifer Desrosiers, owner of Laney & Lu in Exeter, agrees and said we are all “a direct expression of our nourishment.”

“We must remember that nourishment comes in the form of not only food but information and the things we surround ourselves with as well as our environment,” she said.

Fun up your menu

For Desrosiers, choosing your foods on any given day is about “eating for the seasons.”

“In winter, I think of foods that are comforting, grounding, warming and hydrating,” she said. “Hearty winter greens, root vegetables, broths, soups and stews, as well as citrus are some of my favorites. I also love to brighten up my dishes with lots of herbs and spices like rosemary, thyme, turmeric and ginger.”

In striving to eat healthy, Desrosiers loves to create food that is fun to make.

“For me, it’s smoothie bowls, thick, pureed vegetable soups, quinoa with bright vegetables, and hearty toasts loaded with yummy toppings like avocado, sautéed mushrooms and an over-easy egg,” she said.

Her favorite menu items at Laney & Lu include a Spiced Ginger Pear Smoothie

603.463.0314

Bowl, which is only on the menu for a few more weeks, until winter winds down.

“It’s got a little heat and boost for your immunity with raw ginger and ginger essential oil, but it’s rich in warming spices that are in our homemade pear puree,” she said.

Desrosiers said this smoothie bowl, served with vegan and gluten-free granola, is both refreshing and warming at the same time as well as incredibly filling.

Another favorite for Desrosiers is Laney & Lu’s Turmeric Latte, which she described as “unreal” and her “go-to nearly every single day.”

“I boost mine with maca, cordyceps mushroom and tocos,” she said. “This latte contains powerful immunity boosters, antiinflammatory and antibacterial properties, and it is rich in nutrients and minerals.”

For Kath Gallant, owner of Blue Moon Evolution in Exeter, soup is a year-round favorite.

“From warming hearty winter vegetable stews to summertime chilled gazpacho, soup is sustainable sustenance,” she said.

“It is an easy, affordable way to eat organic, healthy and seasonal right in your cup.”

She said a another favorite for her is the Vegetable Nori Roll at Blue Moon. Made with a sunflower seed pate (in lieu of rice) and traditional matchstick vegetables, it is wrapped in nori and served with a cashew wasabi cream sauce and tamari.

“It’s compact, vibrant and so flavorful,” she said.

Leftovers can also make healthy eating fun, according to Phillips, who 8

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7 likes to make what she calls Breakfast Chicken.

“Slice half an apple into thin slices,” she said. “Put in a skillet with a dab of ghee, then cover them with cinnamon. Splash with water to soften. Add leftover chicken from the night before and heat through and voila, you have [a meal that is] yummy, simple, delicious and fun.”

According to Phillips, there is another important consideration to what one eats.

“To keep your metabolism running, you should eat every three hours,” she said.

“Think of it as a bonfire. If you don’t fuel the fire, it goes out. If you don’t fuel your metabolism, the same thing happens. Make it easy: plan, prep, portion and enjoy.”

Party on!

You are throwing a party, but you want to keep your food options fun and healthy, so what can you serve?

Larkin said chips and dips and other snack foods can provide health-promoting nutrients, especially when composed of veggies like kale or other greens, beets, or sweet potatoes.

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“Making homemade rutabaga chips is easy enough by drizzling avocado oil over sliced rutabaga and baking in the oven,” she said. “Kids love these chips, which can be arranged in layers on a platter and sprinkled with a small amount of sea salt.”

Fun dips, according to Larkin, include blue fish dip, which she described as “a boatload of omega-3 healthy fats.” One such dip is made with smoked blue fish from Sander’s Fish Market in Portsmouth mixed with cream cheese.

For lactose-free friends, she suggests using Green Valley lactose-free cream cheese, Kite Hill, Tofuti soy-based, or almond-based cream cheese alternatives garnished with fresh chives.

“Other dips and spreads can be made from avocado, another healthy fat, as well

as spinach or other fresh greens,” she added. “Invite your raw food friends to load up endive, collards or lettuce leaves with fruit or vegetable chutneys and dip those chips into some mango salsa.”

Larkin said banana crackers are another great option, especially for kids, as they are made with soaked flax seeds, bananas and orange juice that is then dehydrated.

“Your gluten-free party guests may thank you for serving these and other ricebased or seed-based gluten-free crackers,” she said.

According to Leone, another great way to have some healthier options at parties is by putting a fun spin on vegetables.

“Maybe this looks like a veggie platter with some heirloom or local in-season vegetables and a fun dip,” she said. “Green Goddess is a nice one because it uses fresh herbs and you can substitute lower-fat sour cream or plain yogurt in it.”

She said another good way to get nutritious ingredients into a dip is by using soft tofu or avocado in the base.

Fruit can also be fun, according to Leone.

“A fun thing to do with fresh fruit, instead of the usual fruit platter or salad, is to put the cut-up fruit on skewers and then have a yogurt dipping sauce on the side,” she said. “Kids love this.”

For a cocktail party, or as an appetizer for a dinner party, crostini are another great option, said Leone.

“We’ve done all kinds, including a fresh grilled peach and brie with local honey, and a roasted beef filet with red pepper and fresh goat cheese with herbs,” she said.

“These are all wholesome ingredients, but they are flavorful and still feel special when presented in the right way.”

Unique spices can also jazz up a party. Leone said a fun party food this time of year, especially for football games, is Buffalo chicken dip with tortilla chips for dipping. One way to make 10

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something like this healthier, but still have it feel very indulgent, is to use light cream cheese instead of the full fat along with roasted chicken breast.

“Adding in some extra chopped carrots and celery is great for a low-calorie filler,” she said. “Instead of the traditional white corn tortilla chips, try a whole grain, blue corn or sweet potato chip for added nutrition.”

Larkin and Bellino said garnishes are also great additions to party foods, as they add not only flavor but also nutritional value. One suggestion is to sprinkle deviled eggs with Hungarian paprika set on a bed of watercress, which they say makes a stunning party food.

“Make garnishes from fresh herbs as well as spices, drizzles, sauces, chopped nuts, fruits and vegetables,” said Bellino.

“Pomegranate seeds, frozen uncooked corn, and broccoli sprouts can add a finishing touch to your dish. We like putting popcorn onto a beet salad for a change of pace from crumbled goat cheese.”

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Eating out?

When eating out at a restaurant, Leone said, the easiest thing to do is avoid fried foods.

“Anything that is grilled or roasted is usually a much better bet,” she said.

Butter, cheese and cream sauces pack a lot of calories, as do sweet sauces that have added sugar.

“Many restaurants will let you substitute an additional side of veggies for the starch with your entrees, which will keep the calorie count lower,” said Leone, who cited portion control as another option.

“Eat half your meal and take the other half home to enjoy the next day,” she added.

“One thing I do a lot is to split an appetizer and entree, or a few appetizers as the meal, with another person at the table. It is always more than enough food.”

When eating out, Desrosiers looks for foods prepared in ways that are clean and simple. Baked or pan-seared fish with roasted veggies and greens are two examples.

“I never hesitate to talk with a restaurant about preparation and ask for substitutes when needed,” she said. “For instance, I had a beautiful omelette made with local cheese and root vegetables at Thistle Pig, and I asked that the potatoes be substituted with fresh greens. They were happy to oblige. We do the same at Laney & Lu all the time.”

Gallant suggests skipping wheat when dining out and also asking the server to not bring bread to the table to avoid that temptation.

“I’d then enjoy a delicious mocktail, holding back on the alcohol but enjoying a festive beverage,” she said. “I would enjoy an appetizer and skip dessert. Lastly, I would eat as much colorful plant-based offerings as possible.”

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While supermarkets may be the most common food shopping destination, local natural food stores provide customers with different options and more personalized service.

“Our staff can walk a customer through our store and help them make choices or substitutes to fit most dietary needs,” said Kathy Kopala, store manager at Hampton Natural Foods. “Enhancing your diet with healthy food and, if need be, adding supplements is our specialty.”

Barbara King, assistant manager at Hampton Natural Foods, agrees and said customers can ask them for information about whole grains, natural foods, healthy snacks, and substitutes for whole meals in protein powders, meats or coffees.

“We seek out the latest healthiest foods that have very little additives, such as artificial sweeteners and chemical preservatives,” she said.

King said some of their customers’ favorite fun foods in the snack aisle include cauliflower puffs, turmeric chips and

100-percent raw organic dark chocolate.

“We carry many different superfoods like frozen smoothie packs, kelp ice cubes and wheat grass to add to your protein shakes and protein bowls,” she added.

For Gallant, shopping local and eating healthy includes farmers markets, too.

“Local is important because you can truly know your farmer, visit the farm, and develop relationships with those that have the important job of growing our food,” she said. “It is community. When you buy local, you’re buying in the heart of the season, food from as close to home as possible. …

The Seacoast has an incredibly strong local food movement.”

Steve’s Diner

Soup’s on

Best breakfast on the Seacoast!

Open Daily

100 Portsmouth Ave • Exeter, NH 03833 Delicious and healthy, soup is a good winter option. Try a Butternut Squash Soup made from scratch with homemade vegetable stock, or a Carrot Apple Parsnip Soup.

Traditional vegetable stock Recipes courtesy of Laney & Lu

8 cups of filtered water 1 Tablespoon olive oil or coconut oil 1 large white onion 2 stalks celery 2 large carrots 2 cloves garlic 8 sprigs parsley 6 sprigs thyme 2 bay leaves 1 teaspoon salt Scrub and rinse all vegetables with their peels, leaves or stems on.

Rough chop onion, celery and carrot into 1” chunks. Smash garlic.

Heat oil in large stock pot until hot but not smoking. Add onion, celery, carrot, garlic, parsley, thyme and bay leaves. Saute for 5-10 minutes until onions are softened and aromatic.

Add salt and water to the stock pot and bring to a boil. Reduce heat and simmer uncovered for 30 minutes to 1 hour.

Remove from heat, allow to cool slightly, strain and compost vegetables.

Cool before transferring to storage container.

Use as a base for many soups, such as But-

ternut Squash Soup:

2 cups homemade vegetable stock 2 cloves garlic, peeled and minced 1 carrot, peeled and diced 1 Granny Smith apple, cored and diced 1 medium (uncooked) butternut squash (or other), peeled, seeded and diced 1 sprig fresh sage 1 white onion, diced 1/2 teaspoon sea salt 1/8 teaspoon cayenne 1 Tablespoon Laney & Lu Turmeric Spice Blend 1/2 cup canned non-sweetened coconut milk black pepper to taste

Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, spices to a slow cooker. Toss to combine.

Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork. Remove and discard the sage. Stir in the coconut milk.

Use an immersion blender (or traditional blender) to puree the soup until smooth.

Taste, and season with additional salt, pepper and cayenne if needed.

This soup is amazing and creamy just the way it is, but if you want to up your soup game, top with hemp seeds, soaked goji berries, avocado, pepitas, chopped kale, roasted chickpeas or zucchini zoodles.

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Carrot Apple Parsnip Soup Courtesy of Blue Moon

3 pounds carrots, cleaned, unpeeled and cut in one-inch chunks 1 pound parsnips, unpeeled and chopped 1 large onion, cut in eighths 4 garlic cloves, roughly chopped 1⁄4 pound butter or extra virgin olive oil 4 cups water 2 cups apple cider 1 Tablespoon maple syrup 1 1⁄2 teaspoon salt pinch cayenne 2 tablespoons fresh parsley, chopped In a heavy-bottom soup pot, melt butter over a medium to low heat. Add chopped onion and 1 cup of water. Simmer for 10 minutes until onions are clear and fragrant. Add carrots, parsnips, apple cider, garlic and salt.

Raise temperature to bring mixture to a sweat, stirring occasionally. Add water as needed to keep from browning.

When mixture is steaming, add water and maple syrup. Simmer at a gentle boil, uncovered, for one hour.

Cool to room temperature. Puree batches of half broth and half vegetables in a food processor, running each batch about 30 seconds.

Return to soup pot and heat. Adjust salt and cayenne to taste. Add chopped parsley and enjoy!

Introduction to Beekeeping Saturday Feb. 2nd 2019

2:00 – 4:00pm

Free Event!

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SEACOAST SCENE | JANUARY 24 - FEBRUARY 6, 2019 | PAGE 11

The Scene’s

Coastal Map

1

1A Portsmouth

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

Pierce Island

South Mill Pond

New Castle

Great Island Common

1A

95

Odiorne Point Rye

101 111

Rye Town Forest Wallis Sands

111 101

27

Rye Harbor

North Hampton

Jenness Beach Fuller Gardens

Exeter

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Gilman Park

Sawyers Beach

Hampton

Plaice Cove

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1A North Hampton Beach

108

150

101E

Burrows-Brookside Sanctuary

North Beach Hampton Beach State Park

Seabrook

Hampton Harbor Seabrook Beach Salisbury Beach Ghost Trail

286 Salisbury

286

Salisbury State Reservation

Eastern March Trail

Key

Places to walk your dog Scenic Overlooks Public Restrooms Beaches

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Plum Island Newburyport

Boardwalk

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HELPING YOU PARTICIPATE IN LIFE

PEOPLE AND PLACES

KATH GALLANT OWNER OF BLUE MOON EVOLUTION IN EXETER

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How long has Blue Moon Evolution been open?

We have been here for 24 years.

What do you do day to day there?

My role has evolved over the years. My main role in the beginning was in the kitchen. I focus most of my time in the front of the house now — really as a team leader, but I step in wherever I am needed. Of course the kitchen is my first love and first home.

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Is this is a family-run restaurant?

Yes, we really are a family business. My family is behind me in just about every aspect of the business — from growing food to the day-to-day operation of the restaurant. I think of Blue Moon as a lifestyle business. From the garden to the restaurant, I am involved every step of the way.

What distinguishes your restaurant?

I attended Terra Madre in 2016 — a “Slow Food” conference — where I addressed the issue of how we balance local food production with the reality of global markets. I realized that Blue Moon was really cutting edge. Few people were doing what we do, and that was exciting and humbling. What we discovered was that slow food and the farm-to-table model has to work in a way that cultivates the local producers of food and coordinate that with our world growers.

That’s interesting — and so how does this play out in your restaurant?

I am all about creating relationships with our local organic farmers and the community. For over two decades, we have offered cooking classes, dinner lecture series and shown films in our upstairs space. It’s all about educating the public on local food production and fostering relationships within the global market. This is what makes Blue Moon and the way we do things interesting and exciting.

What other sorts of concepts help drive your business?

Know your farmer and know where your food comes from. In 2010 I saw Food, Inc., and I think I knew much of what this film reveals, but seeing the movie really opened my eyes. It forged my commitment to creating a place and a kind of food that is ethical and delicious. I have since taught

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classes on ethical eating. I also attended a conference on “slow money,” the idea that profits come with a more ethically driven business model. In 2018 we committed to a goal of purchasing 100-percent organic, sustainably grown produce.

So what did you do?

In 2010 we decided to ultimately open a locally, seasonally sourced restaurant — a place where we take care to understand where our food comes from and how it is produced. We also accommodate all eaters — vegetarians, vegans, and the ethical carnivore.

What do you think is the most fun part for guests about dining at Blue Moon?

People recognize the moment they step in the door the spirit of this place. They feel welcome and at home. We are all about bringing people in to our little community.

The one thing that people say most often is that they feel welcome here.

I tell my staff that food is affected by the energy we put into it. I just tell people, walk into the Blue Moon and see what it is all about. You will feel it immediately.

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ADVENTURE

Andrew’s

Adventure

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Where I went: Ocean Gaming Casino, 81 Ocean Boulevard, Hampton, oceangamingcasino.com, 603-601-6690 What it is: Ocean Gaming Casino is a casino on the Hampton Beach strip that features blackjack, Texas Hold ’em, craps, roulette and other table games.

It also features a full bar and kitchen.

With New Hampshire’s gambling restrictions, bet limits are strictly enforced and a significant portion of revenue goes to charity.

What I did: For someone who has always had a keen interest in going to a casino, I have never managed to pick up the skills necessary for doing so and staying within a remotely profitable margin.

My knowledge of the various games that can be found around a casino and how they work is also extremely limited, but neither of these two factors was enough to deter me from my latest adventure.

A couple of years into college one of my good friends at school picked up a job as a blackjack dealer at Ocean Gaming Casino in Hampton, and ever since then I have been looking for an opportunity to stop by and blow some money. Because the casino is in New Hampshire, a significant amount of the money earned at Ocean Gaming Casino goes to charity — just another reason for me to lose all of my money and not feel quite so bad about it afterward.

I walked into the casino with a $20 bill and cashed it in for my chips, and having no experience at a real casino, I went to where I felt the most comfortable and had the most of very limited experience: the blackjack table. Now, some say that blackjack is a game of strategy, knowing when to hit and when to stand, but I have never been very good at strategy games so I just play with my gut instinct.

There, I spent most of my night with a steady pattern of playing $1 hands, and I actually found myself getting pretty lucky. After about 45 minutes, a couple of drinks, and having ridden the lucky/ unlucky tightrope like someone who had no clue what he was actually doing, I ended up turning $20 into $22 before eventually getting up to try my hand at

SEACOAST SCENE | JANUARY 24 - FEBRUARY 6, 2019 | PAGE 14

Ocean Gaming Casino. Photos by Andrew Clay.

another game.

I took my winnings and, avoiding the craps table like the plague because I have absolutely no clue how that ridiculous game works, I made my way to the roulette table. I had always liked roulette because, to me, it was the most simple

and easy to figure out. Put your chips on either black or red, spin the wheel, pray for the best and hope to make double your money. Nice, easy and simple unless you want to get fancy and put your money on specific numbers or patterns or

other options that are too confusing for me to figure out so I tend to stay away from all that stuff. I put $5 on red and we spun the wheel. And there went $5. I put another $5 on red and just like that, poof, there went another $5. I switched it up and put $5 on black, and there went yet another $5. Just like that, I went from $22 to $7. With that, and my hot streak suddenly turning cold, I went to cash out what was left of my money for a surprisingly delicious piece of pizza, which I ate on the balcony and enjoyed the ocean view. What a fine night and fantastic way to lose $13.

Who else would enjoy this? Ocean Gaming Casino is not the kind of place that high rollers go to make their money, and the dealers know that. Every single one of the employees was kind and respectful and took note of the fact that for a couple of us there that night, this was our first time in a casino. They took the time to explain the rules and how the game works so nobody felt overwhelmed.

The tight bidding restrictions helped with this as well; there was no pressure to bet massive hands and put all of your money on the line for a single roll of the dice or draw of the hand. The relaxed, no-pressure atmosphere ensured that all felt welcome and that nobody was feeling intimidated. Whether you are there to try and win a couple of dollars, grab a few drinks or take in the ocean breeze while enjoying a delicious pizza, there is plenty of fun at Hampton’s Ocean Gaming Casino.

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SEACOAST SCENE | JANUARY 24 - FEBRUARY 6, 2019 | PAGE 15

CAR TALK

Relax, Dad — the car’s got this whole ‘starting’ thing figured out Dear Car Talk: My family thinks I’m crazy. But I think it is a good idea to power down the radio and the air conditioning controls in the car before turning off the

By Ray Magliozzi engine. My reasoning is that when I go to start the car again, it will be easier on the car’s systems.

Am I on the right track, or just a dad whose kids think he should worry about something else? — Chris I’m afraid we’re going to have to side with your family here, Chris.

I mean, you’re right that it takes a lot of battery power to start an engine.

That’s the single most power-intensive thing the battery has to do. So it makes sense that if the battery doesn’t have to simultaneously run the air conditioning, the radio and the in-dash espresso maker while it’s trying to start the car, that’s better, right?

Right. But what you don’t know is that the car takes care of that all by itself.

When you turn the key to the “start” position (or push the start button in newer cars), all of the car’s power-intensive

accessories are temporarily shut off until the engine starts.

You can see this for yourself. Try leaving all that stuff on. As the car is cranking, your wipers, AC and fan blower will momentarily turn off. Then they’ll resume once the engine is running.

And if you start the car at night with the lights on, you’ll see the lights dim as power is shunted toward the starter, where it’s needed.

So, congratulations, you are now free to worry about other things, Chris.

If you’re not sure what to worry about next, ask your family for the full list of the reasons they think you’re crazy, and move on to No. 2.

I’ve always been told not to run my gas tank to empty. Not because I might get stuck, but because the fuel pump will pick up trash at the bottom of the tank and cause the filter to clog up.

Is this still true? Or is it no longer true for newer models?

Remember, not all of us drive newer cars. — Ann Well, if you’re still driving your 1937 Duesenberg, Ann, it’s probably good advice. But if you’re driving a car that

was made within the past four or five decades, picking up “junk” at the bottom of the tank is not something you have to worry about.

There are several reasons why it’s a nonissue. First, the pick-up tube itself has a fine-mesh sock on it. That allows liquid gasoline to pass through, but stops any debris large enough to damage the pump or the injectors.

I suppose if you had enough crud in your tank, you could conceivably clog up that sock. But you’d have to have the wreck of the Edmund Fitzgerald in there to do that.

Plastic gas tanks also have made a difference. They’re very common in cars now. And increasingly common at gas stations, too, where the fuel is stored.

So while old steel tanks could rust and produce flecks of metal when they get old, plastic is forever — fortunately and unfortunately.

And, finally, gasoline itself has gotten cleaner. When manufacturers made a massive shift to fuel injection, starting in the 1980s, many of them demanded that the oil companies make cleaner fuel.

They didn’t want the tiny passages of their expensive new fuel injectors to get

clogged up. And they especially didn’t want to have to replace them for customers under warranty.

So a bunch of manufacturers created their own fuel standard, called “Top Tier Detergent Gasoline.” It had to have extra detergents and no metallic additives.

And most major oil companies complied and made the stuff.

Then, over the past dozen or so years, thanks to EPA regulations, gasoline has gotten cleaner still.

We used to routinely see fuel filters plugged up after 30,000 miles. These days, we hardly ever see that. In fact, after we replace a fuel filter, we’ll sometimes cut open the old one, just out of curiosity.

And usually there’s more debris on the meatball sub we bought for lunch than there is in the fuel filter.

So you’re not going to suck up any junk from your fuel tank if you run it to empty these days, Ann. You might get stranded and robbed by highwaymen. But your injectors will be fine.

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FOOD

AT THE GOAT While many Seacoast restaurants close their doors for the winter, The Goat (20 L St., Hampton) stays open year-round. With nightly specials on drinks and food, live entertainment on the weekends and brunch on Saturday and Sunday, there’s always something going on at The Goat. We caught up with Erica Fleury (she and her husband Al are owners) to chat about the Seacoast, her nostalgia-fueled favorite drink, and what you can expect on The Goat’s brand-new menu.

How long has The Goat been around?

We opened in 2014. We opened from scratch. It was formerly the Happy Clam, a few years ago. This was the third [of our sister restaurants] to open — first Wally’s, then Bernie’s [Beach Bar], then The Goat.

What makes The Goat unique?

I feel like our vibe is really unique.

There have been some other restaurants that have popped up since our opening, but I feel that we were one of the first to do a country-themed whiskey bar in this area [that’s] blue-collar, fun, laid back — something for everybody to enjoy. We started primarily as a burger and whiskey bar, but we have a full bar. Our drinks [now] are more following the trends and are leaning more toward tequila and vodka specialty cocktails. More tequila now than whiskey, but we still have a huge whiskey selection. We’re food and we’re family; we do brunch and we do all that, but we also have some of New England’s best country artists play at our venue. In the summer we

do live entertainment seven nights a week, so it’s very much nightlife and bar atmosphere as well. It’s a good balance of both.

What is your personal favorite drink or dish?

Absolutely the Choco Taco Frappe is my favorite. We do a frappe of the month [during] our off-season, but we always have the Choco Taco Frappe ... year-round. The Phantom Gourmet actually came out and I think [this drink is] what caught their eye. We were the first to do it; it’s a frozen hot chocolate with Jim Beam Vanilla in it, and it’s topped with an iconic Choco Taco — my childhood favorite. We put chocolate frosting around the rim and roll it in sugar cone pieces, and then top it with whipped cream, mini chocolate chips, and a Choco Taco.

What is a dish everyone should try?

The doughnut burger. We’re going to have a brand-new menu coming out and there’s going to be some amazing spe-

SEACOAST SCENE | JANUARY 24 - FEBRUARY 6, 2019 | PAGE 18

Photos provided by Erica Fleury

cialty burgers on it, but for right now I think the doughnut burger. It’s one of those things you don’t [understand] until you try it. … It’s the perfect combo between sticky-sweet and savory; it’s the best of both worlds.

What is an essential skill to running a restaurant?

Make it fun — I think that’s the most important part. Make it fun for the staff so that they’re excited to be at work and it shows to the customers in their work ethic. Everybody there is having a good time, staff and customers. That’s a huge part of business.

What is your favorite part of being on the Seacoast?

I think that we’re close enough to the

woods so that we can hide out, but then we also live steps from the most beautiful beach in the area. There are places to hide out if you don’t like the crowds, there are places to be in with the crowd if you want to party. You basically have everything within an arm’s reach, anything you could want.

— Alison Downs Give props to your favorite restaurant!

If you love a local eatery and want to see it featured on this page, send your suggestion to editor@ seacoastscene.net. Seacoast Eats highlights restaurants, bakeries, coffee shops and anywhere else you can get great food in Hampton, Rye, Seabrook and Salisbury.

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FOOD

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At this moment in my life, the best meals I cook for my family meet the following criteria: 1. Will feed us for more than one day.

2. Are one-dish and therefore easy to clean up and uncomplicated.

3. Can be a receptacle for things I need to get rid of and helps my family not waste food.

While those criteria aren’t particularly glamorous and won’t make Ina Garten come calling, they do make my life a whole heck of a lot easier. In my humble opinion, making food should be about more than just making one’s belly full. Food should be nutritious, bring us together, not cause • Ground beef stress, and it should fill our bellies. When • Italian chicken sausage I cook for my family of five, it’s easy to • Shredded chicken see that.

• Chopped carrots The lasagna I’ve been making recent• Chopped zucchini ly ticks all the boxes right now. For one, • Sliced eggplant lasagna lasts for days. If you’re really • Sliced mushrooms ambitious, you can double the recipe and • Spinach make two, freezing the second for another • Onions time or even bringing it to a friend in need • Peas of some love. The major work of lasagna • Tomatoes, any kind is assembly. Once that’s done, things get • Fresh herbs like basil or oregano or pretty easy. Plus, I can really load it up garlic with ingredients that didn’t make it into a • Leftover pesto Pick a few or pick a bunch and go crazy! recipe earlier in the week. It makes me feel Stick with what your family likes and they good that food won’t spoil in my fridge.

Here’s a list of ingredients I’m always won’t be disappointed. willing to throw into lasagna: — Allison Willson Dudas Throw-It-All-In Lasagna

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1.5 pounds ground beef 1 sweet onion, chopped 1 zucchini, chopped 3 cups spinach 1 jar tomato sauce Italian seasoning (I used about ½ tbsp. of dried because I didn’t have anything fresh) Lasagna noodles (I use the boil-ahead kind but never, ever boil ahead — it’s life-changing.)

1 cup ricotta cheese 1 egg 1 cup shredded Parmesan cheese 1.5 cups shredded mozzarella cheese Heat a large pan over medium-high heat and brown the beef. Drain and then add the onions and Italian seasoning. Add the spinach and stir until wilted and then add zucchini and half the tomato sauce. Set aside (I don’t typically cook the zucchini because it’ll cook in the oven).

Pour about ¼ cup of the remaining tomato

sauce on the bottom of a baking dish; I use a 9x13 pan. Arrange a layer of noodles (again, the kind you’re supposed to boil ahead but don’t boil them ahead of time!). In a small bowl, combine the ricotta, egg and Parmesan cheese. Spread half of the mixture onto the noodles, doing your best to cover them evenly. Now, layer half of the meat mixture on top of the cheese mixture and cover with a layer of noodles. Do the process over again and end with a noodle layer. I poured what remained of the sauce over the noodles and topped the entire thing with all the mozzarella.

Bake covered with tin foil for 30 minutes at 350 degrees. Uncover and cook an additional 10, browning with the broiler on high for 2. The lasagna will come out great, even though you didn’t boil the noodles ahead of time! As long as you use enough sauce and other ingredients containing water (zucchini and spinach tick the boxes), you’re all set.

If you’re not using enough sauce or watery vegetables, pour a cup of water around the edges of the lasagna before you cook it.

DRINK

Let’s make chili with beer Beer is a secret weapon in your winter time cooking The adrenaline rush of the new year is gone. It’s just winter now. That means it’s time for comfort food. I’m talking chili, baked beans and beef stew, foods that warm your body and soul as they penetrate your home with delicious aromas. And guess what? You can make these dishes with beer.

Beer is a wonderful ingredient, especially in winter when your family is begging for slow-cooked stews and braised meats.

Just like wine, beer adds flavor, complexity and body. I use beer in my chili and in beef stew. I also make a beef and onion stew that relies almost exclusively on dark beer for the broth. My wife loves welsh rarebit, which relies on a cheese and beer sauce to dress up toast — it’s delicious.

Most of the dishes in which I include beer are long, slow-cooking meals where precision is not important. That’s espeWhat’s in My Fridge Tragedy of the Common by Iowa Brewing Co.: Bready, sweet and flavorful, this is a terrific easy-drinking lager that also happens to be a terrific ingredient in chili. Cheers!

Photo by Jeff Mucciarone.

cially true with chili, which is good news, because that’s what we’re making right now, just in time for the Super Bowl.

Here’s my very own recipe.

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

Chili with Beef and Beer 4 large green peppers, roughly chopped 4-5 large onions, roughly chopped 3-4 pounds of ground beef 12 ounces pilsner, such as the Bohemian Pilsner by Throwback Brewery in North Hampton 2 28-ounce cans of tomatoes; if whole, crush before cooking 1 6-ounce can of tomato paste 1 15-ounce can of pinto beans 1 15-ounce can of cannellini beans 1 large jalapeno, chopped 4-5 cloves of garlic, chopped 2 tablespoons chili powder 1 tablespoon cumin 1 tablespoon paprika 3 tablespoons olive oil Cayenne pepper, to taste Freshly ground black pepper, to taste Kosher salt, to taste In a deep, heavy pot or Dutch oven, heat up the oil over medium high heat and add in the meat, along with a healthy pinch of salt and lots of black pepper. Cook, stirring occasionally, until the meat is quite brown. You can brown the meat in batches. Remove the meat and set aside.

Turn the heat down to medium and toss in your peppers and onions, and another pinch of salt, along with a little more black pepper.

Cook, stirring, until they soften up. You don’t want the onions to brown. Because they’re going to cook for a long time, you want fairly

large chunks of onion and pepper. I like the bitterness the green peppers add to this, but you could certainly use red, yellow or orange bell peppers, or a combination. After a few minutes, throw in your chopped jalapeno.

Once the onions have softened up — maybe 10 to 15 minutes of cooking — add in your garlic and the can of tomato paste. Let the tomato paste sizzle on the bottom of the pan for a few minutes. As the paste caramelizes, add in your spices and mix everything to coat.

Pour in your beer slowly and scrape all the brown bits from the bottom and sides of the pan. Let the mixture bubble for a few minutes and then add in the canned tomatoes with the juice.

Add the meat back into the pot and bring to a simmer over medium heat. Simmer slowly, stirring every now and then, for about two hours. You really just want a few bubbles; if it’s too hot, it’ll burn.

Add in the beans. If you think your chili lacks liquid, go ahead and add the beans with the liquid from the can. Otherwise, drain the beans and add them. Bring back to a slow simmer and cook for another hour.

You’re done! Serve with sour cream, shredded cheese, fresh cilantro or whatever you like.

You’ll definitely notice the beer in a pleasing way. If you like the recipe, you may want to experiment with different styles of beer. I think an IPA would work well here. A dark beer could be interesting as well. You’re the boss of your kitchen, so have at it.

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Math with Bad Drawings: Illuminating the Ideas that Shape Our Reality, by Ben Orlin (Black Dog & Leventhal, 367 pages) High school math teacher Ben Orlin makes tic-tac-toe (and other things) interesting again in Math with Bad Drawings, a hardcover incarnation of his popular blog by the same name.

The drawings aren’t really bad; they’re amateur and unpolished and of course that’s the charm — and the advantage. While a textbook’s perfect grids and curves can make your eyes glaze over, Orlin’s red and blue hand-pencilled sketches have character and only want give you an overall idea.

An overall idea like, say, how a certain curve to a bridge truss works best. Or an overall idea like why big pans make better brownies, presuming you don’t like edge brownies.

Creativity is a big part of Orlin’s approach, not only in the drawings but in encouraging people to use math rather than just understand it. There’s a good example early in the book: typical math texts tell you the definition of “perimeter” and then test your ability to find the perimeter of a few rectangles; instead, see if you can draw a rectangle so that it has a smaller perimeter than this one over here but a larger area.

So you get to be creative and practical.

And the more you play around with math, the better. “x2 and 2x don’t look so different to the untrained eye,” Orlin writes. “But the more math you experience and the more fluent you become in this language of squiggles, the more dramatic the difference begins to feel. Before long it becomes visceral, tatile; it starts to enlist your emotions, which is our final crucial strategy.

You read lines of mathematics with a full spectrum of feelings, from satisfaction to sympathy to shock.”

In that vein, he has an entire riff on A4 paper — which he thought “loathsome” when he first moved to England but which he now embraces, together with its brethren A1, A2 and so on, with a satisfied “This paper makes sense” — and how the math behind it corresponds to how it feels.

There’s a full chapter analyzing the design of the Death Star, i.e. the geometrical and physical properties of a sphere and why you would (or wouldn’t) choose to build your space station that way.

There is talk of genetics and coin-flipping and your taxes. And as previously mentioned there is a game of tic-tac-toe that is not dull. In this one, each square on the tic-tac-toe grid contains its own game of tic-tac-toe. Read the book for full rules.

Bottom line, Orlin’s way with words can be a little wonky sometimes (“the methods of probability tap the liquor of eternity”?) but his way with math is undeniable and, hey, the words bring a certain splashiness to the text. Liquor! Eternity!

Sprawl! Mad! Not your typical textbook.

The sketches are of rhinos and bicycles and sword-wielding stick figures as well as cubes and triangles.

Orion doesn’t cover every topic in math here (that would be hard). There’s no trigonometry or calculus. There’s geometry and a little physics and he leans heavily on statistics, probability and economics, all things that are perhaps more quickly relatable to your daily life. For those who

are interested or, better yet, for students who are not interested but wish they could be, I recommend Math with Bad Drawings. In the sea (small pond?) of popular math books out there, it’s a B+ — Lisa Parsons Beyond Weird: Why Everything You Thought You Knew About Quantum Physics is Different,

by Philip Ball (University of Chicago Press, 377 pages) Philosophy meets science in Beyond Weird, where British writer Philip Ball looks at quantum physics and asks ‘Yes, but what does it all mean?’

Moreover, he practically begs us to stop calling it ‘weird.’ Hard to understand, yes, but weird? No, you’re weird, with your only being in one place at a time and thinking you always have a definite location and mass.

Rather than call it weird and walk away, let’s keep trying to understand what these experiments are telling us, Ball says, and then he leads us on an expedition to do just that.

Because you are not qualified to go by yourself.

A blurb on the jacket calls this one “easily the best book I’ve read on the subject” (Washington Post) and I agree. It’s not a walk in the park. It’s best read slowly, with long pauses between paragraphs. At some points my rate was one paragraph per day, with lots of mulling in between. But that’s the point. Where many books about quantum physics leave you glossing over stuff you can barely grasp, this one at least gives you things you can actually think about.

To wit: It may really be that a quantum particle does not have a definite mass and a definite momentum at the same time. Like, it would if it could, if that would make you feel better, but it can’t. It simply isn’t built that way. Not possible.

Not an option.

Or maybe it does but we can never ever know them both at the same time. This is a big debate in physics. Ball at least leaves me feeling like it’s one or the other, and if it’s the latter, it’s not because we’re stupid. It’s that the particle just cannot present us that information. Again, not that it doesn’t, like, want to — it’s not just trying to mess with us. It really can’t. Really. Can’t.

I mean, that’s way beyond weird. Hey, good title.

So why should this be? That might also be an impossible thing for us to know. People are working on it.

On the other hand, what a particle can do, apparently, is be both particle-ish and wave-ish, but then we get into the whole “until you look at it” business, and how the act of observing or measuring seems to even retroactively determine which it will be / has been. There are experiments being planned right now involving dogs to see whether a dog’s level of observation will suffice.

And so the issue of consciousness enters the picture of quantum physics.

Yep, we are way beyond weird.

These are the most understandable, mull-overable explanations I’ve read on the topic and I’m glad Philip Ball wrote this book. Blockbuster Stephen King novel? No. (Possibly creepier.)

But if you’re interested? A+ — Lisa Parsons

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For many, art can be an escape, an opportunity to explore creatively and express themselves in a way that would otherwise be impossible. For Hampton’s Sarah Morrison Yates, art has come to her as a true form of meditative therapy.

Having a keen interest in the creative arts from a young age, and pursuing art education in college prior to beginning a life of teaching English and art in Massachusetts middle schools, Morrison has seen first-hand the impact that art can have as a form of therapy. Continuing her education, Morrison went on to receive a master’s degree in counseling prior to transitioning her career from educating schoolchildren to counseling maximumsecurity prison inmates.

“I worked in a maximum-security prison in an offender’s program. I took my middle school curriculum to the prison and adapted it to offenders,” she said. “Art is therapy.”

After years dedicated to helping others express themselves through their art and find serenity in the meditative foundation of artistic expression, Morrison has decided it’s time to showcase her own work. On the third floor of the OC Studio Suites at 703 Ocean Boulevard in Hampton, in a room overlooking the Isles of Shoals, she has opened her studio to the public.

Showcasing pieces from local artists Bonnie Curtin, Dianne Arnheim and Judy Clarking as well as her own work, the impromptu experimental art showcase is open every day from 10 a.m. to 5 p.m. until Sunday, Feb. 3.

“I know these artists better than anyone else, I am beginning to accumulate so much stuff that I should try and find a way to get rid of it, so I invited my friends to join me,” she said. “There are a lot of us that paint and nobody knows about it.

Nobody gets a chance to look at it. This is my first step out. I’ve been painting forever but it takes a while for you to get the courage to do it. I would like to continue on doing what I’m doing right here.”

Morrison has always been drawn to the water, and after spending a morning at Hampton Beach with her son drinking coffee and watching the sunrise, she knew this was where she wanted to be.

“There’s inspiration here, it’s a meditative atmosphere here. I don’t really have to paint, I can just sit here and watch. The sunrise here is absolutely gorgeous so when you talk about inspiration, yeah, I find it here all the time,” she said. “I grew up in Maine and love being near the ocean and you can’t get much closer than this.”

“The painting that I am working on

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Works by Sarah Morrison Yates. Courtesy photo.

now is the biggest canvas that I have ever worked with but one morning I opened up my shade, there was this one lone surfer down just in front of me,” she said. “He was all by himself and the sky was all orange and yellow and I thought wow, I have to try that.”

Morrison offers this piece of advice to those thinking about pursuing a future in the art field.

“The only answer to an unasked question is no,” she said. “It never hurts to just put it out there and see what happens. I think you have to be prepared to take criticism or disappointment because it may not measure up to what you think it should be and it gets frustrating when you’re painting and you can’t make it look like the picture that you have in your head. Just keep trying.”

Morrison says that she looks forward to continuing to open her studio to the public and feature other local artists who are looking to showcase their work.

“We are interested in keeping with this project off into the summer and are interested in showcasing new artists and their work into the future. If they knew that there was a place here that we would welcome new art and artists. … I would love to put out a call to artists and see what happens.”

Those interested in showcasing their work with Morrison can email sayrahm@ gmail.com.

— Andrew Clay

321 OCEAN BOULEVARD HAMPTON BEACH, NH 114077

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At a time when most kids her age are fussing over prom dresses or making the baseball team, Kacie Grenon has her sights on the Rock and Roll Hall of Fame. She and her band — drummer Zachary Stone, guitarist Nick Turgeon and bass player Spencer Gregory — qualified for Live Nation’s High School Rock Off in Cleveland shrine. On Jan. 19, the band earned a spot in the finals, and they’re now among a dozen groups competing for the top prize next month.

But the 16-year-old Grenon has been on the move for some time; at 13, she won a “most confident performance” award at a regional talent show. A year later, Grenon opened the show for American Idol star Scotty McCreery at Casino Ballroom in Hampton Beach (a feat she repeated last September). She did side stage sets over the summer at Bank of New Hampshire Pavilion for both Alison Krauss and Kid Rock.

She’s also traveled south as part of the New England-to-Nashville artist exchange and performed at many of that organization’s songwriter-in-the-round shows.

Grenon, a fan of artists like Twenty One Pilots and Taylor Swift, hopes to inspire others with her music.

“I have always been the most drawn to the performers who write songs that directly impact other people’s lives,” she said in a recent FaceTime interview. “So if someone is going through something really hard, they are there for them.”

She’s not afraid of tough subjects, deftly describing almost crippling anxiety on “Island,” a song from her eponymous EP released last year.

“I like to write the most about things that people ... are scared to talk about,” she said, noting that it’s a habit that extends to her daily life. “I talk about my own mental health to people all the time. When I’m having or about to have an anxiety attack, or if I’m really sad that day, I identify that.”

Being prone to such emotions would seem to be a barrier to, say, public performance, but not for Grenon.

“It kind of helps me get over myself when I am feeling something,” she said. “For example, when I am on the verge of being really anxious — like before a show — the waiting part is always the worst. I could be totally, ‘Oh my God, I’m going to die up here’ right before I go onstage, but then ... the adrenaline takes over.”

There’s plenty to guide her, Grenon said.

“I never let what scares me stop me from doing things, especially from doing something that I love, and I’m also inspired by my generation, too. A lot of people my age have done marches and spoken up about some-

Kacie Grenon Band. Courtesy photo.

thing that is an issue. They just go up and do it, and I’m sure they feel scared; I’m sure they feel things that don’t show, [and] if they can do it, I can do it.”

Following the Rock Hall competition, Grenon will play locally at a Best of Seacoast Acoustic Session on Jan. 26 at Dover Brickhouse, accompanied by Turgeon on guitar.

The two met at a coffee house open mike when both were at St. Thomas Aquinas High School.

“He was playing a My Chemical Romance song and I said, ‘We have the same musical taste — we should be in a band.’ He was one of those awkward kids that could play really well, but I ended up really liking him, and he’s my best friend ever.”

Drummer Stone was added a bit later; Grenon said with a laugh that he had both talent and “cool hair.” Gregory joined last; in addition to anchoring the rhythm section, he provides sound support. The entire band can be seen in the charming new video for the relationship song “Break Mine,” which came out a few months ago.

“So now it’s me with three other boys, which is fun but interesting,” Grenon said.

“I look up to them a lot because they impress me, and I feel like they are more talented than me at times. But I feel that we all really complement and bring out the best in each other, which is really rare for a high school band, because a lot of people our age are still figuring themselves out, but I feel like we all mix really well together.”

— Michael Witthaus Beat of Seacoast Acoustic Sessions When: Saturday, Jan. 26, 8:30 p.m.

Where: Dover Brickhouse, 2 Orchard St., Dover Appearing: Kacie Grenon & Nick Turgeon, Frank McDaniel, Scott Plante, Two Tined Fork, and The Perfect Gentlemen.

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BEACH BUM FUN JONESIN’ CROSSWORDS BY MATT JONES

“Hey Nineteen” — welcoming in the new year Across 16 Collect little by little 1 Gymnastics equipment 17 Element #19, whose chemi5 Pointillism detail cal symbol derives from the word 8 It’s called “orange” but is really “alkali” black 19 “No Hard Feelings” band The ___ 13 “Grand Ole” venue Brothers 14 Salve plant 20 Here, at the Louvre

21 Italian city where “Rigoletto” is set 23 ___ facto 24 British tabloid since 1964 26 Not so much 28 Card game holding where it’s impossible to score 19 points 34 Number on a liquor bottle 37 Instrument with stops 38 Actor Keegan-Michael 39 Julia Roberts, to Emma Roberts 40 Singer with the hit 2008 debut album “19” 41 Lima, for one 42 Belarus, once (abbr.)

43 Afghani neighbor 44 Spend thoughtlessly 45 Stephen King series that makes many references to the number 19 48 Yokozuna’s activity

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49 “The Stranger” author Camus 53 Hare crossing your path, e.g.

55 Eucharist disks 59 “See-saw, Margery ___” 60 Cold-weather coat 62 Golf course hangout known as the “19th hole” 64 Simon’s brother 65 Chuck 66 Comédie segment 67 Charges on personal property 68 “Karma Chameleon” singer ___ George 69 Achievement

22 Aquarium accumulation 25 Aberdeen resident 27 End of the end of October?

29 “___ Yellow” (Cardi B song) 30 Spiner of “Star Trek: The Next Generation” 31 Spaghetti ___ e olio (garlicky pasta dish) 32 “That’s swell!”

33 Physical force unit 34 Realm of one “Christmas Carol” ghost 35 “Tom Sawyer” band 36 Like popular library books 40 It’ll show you the way Down 41 Insulting comment 1 Hasbro game with voice commands 43 “___ not kidding” 2 Division of a geologic period 44LanguageforLlanfairpwllgwyngyll 3 “Glee” character Abrams 46 ___ Donuts 4 One of four singers on the “Lady 47 Quavering, like a voice Marmalade” remake 50 Draw out 5 Coca-Cola bottled water brand 51 Wailers fan, maybe 6 “The Reader” actress Lena 52 Presidential policy pronounce7 Publicize ment, probably 8 Links gp.

53 Birthstone of some Scorpios 9 Language spoken in “The Lord of 54 Burkina Faso neighbor the Rings” 56 “Oh,” overseas 10 Souvenirs 57 Mess up, as lines 11 They may be steel-cut 58 Prefix with vision or Disney 12 Prefix meaning “inside” 61 Part of Q&A, for short 15 National bird of Australia 63 Lummox 18 Character pursued by Gargamel ©2019 Jonesin’ Crosswords

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SEACOAST SCENE | JANUARY 24 - FEBRUARY 6, 2019 | PAGE 26

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BEACH BUM FUN HOROSCOPES

By Holly, The Seacoast Area's Leading Astrologer

• Leo (July 23-Aug. 22): For you, love is in the stars, because it certainly isn’t anywhere around here, dude.

• Virgo (Aug. 23-Sept. 22): Don’t make promises you can’t keep to someone who is too demanding, especially if the person is demanding that you act intelligently.

• Libra (Sept. 23-Oct. 22): Remember that money can’t buy happiness, but it sure acts as great insurance against despair.

• Scorpio (Oct. 23-Nov. 21): Time to stand up and blow your horn about the one great quality you’ve always had: your extreme modesty!

• Aries (March 21-April 19): Today is the day to eliminate anything in your life that isn’t to your advantage. Doesn’t leave much, does it?

• Sagittarius (Nov. 22-Dec. 21): Show interest and concern for the underdog and the downtrodden. In your case, this can be accomplished by looking in the mirror.

• Taurus (April 20-May 20): It’s time to plant the seeds for future growth. Just be careful which ones you use, as I’m sick of cucumbers.

• Capricorn (Dec. 22-Jan. 19): Don’t let love get you down. If you think about it, there are so many other aspects of your life that are just as depressing.

• Gemini (May 21-June 20): Stop worrying so much about what everyone wants.

It’s quite simple: they just want you to go away.

• Aquarius (Jan. 20-Feb. 18): You are due to experience some significant changes beginning today. Let’s hope they start with a haircut.

• Pisces (Feb. 19-March 20): Today will be exactly 24 hours long. See? This horoscope thing ain’t so hard after all.

• Cancer (June 21-July 22): Your hard work will finally be recognized. Unfortunately, it will be recognized by the homicide squad.

Peace, Love, & Shopping!

Fair Trade & US Made Items Clothing • Tapestries • Jewelry • Bags Body Care • Essential Oils • Gemstones Smoking Accessories • & Other Cool Stuff

We Also Display Work From Local New England Artists!

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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Derry Location: 10 Manchester Rd.

NEW! North Hampton: 44 Lafayette Rd.

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SEACOAST SCENE | JANUARY 24 - FEBRUARY 6, 2019 | PAGE 27

BEACH BUM FUN ROCKANDROLLCROSSWORDS.com BY TODD SANTOS

THE ANSWERS MY FRIEND ARE BLOWIN’ IN THE WIND Across

1. Third Eye Blind ‘__ It Going To Be’ 5. Loverboy ‘The Kid __ __ Tonight’ (2,3) 10. Tommy Stinson’s __ & Pop 14. Fail to play 15. ‘Ga Ga Ga Ga Ga’ Texans almost called Fork?

16. Bob Dylan “__ __ my light come shining” (1,3)

17. Neil Diamond ‘Wish Everything __ __’ (3,7) 19. Mumford & Sons song about fibber?

20. Steely Dan ‘Reeling In __ __’ (3,5) 21. British musician that was 2nd choice?

(4,1) 22. ‘Love And Memories’ Maryland band 23. What Mama Kin smoked 24. Brother of Abel Bruce Springsteen

sang of 26. Bill Graham’s iconic NYC rock venue (8,4) 31. “Oh it’s magic, you know” band 34. Otara Millionaires Club band (abbr) 35. Vince Guaraldi Peanuts tune ‘Linus And __’ 36. Stage outfit side effect from sweat 37. ‘Hate To Say I Told You So’ rockers 39. ‘Tap, Twist, __’ Sugar Ray 40. Pearl Jam album ‘No __’ 41. Company that owns Blue Note 42. Charting soundtrack ‘Hunchback Of __ Dame’ 43. “Let’s get physical!” singer __ __John (6,6) 47. Miami nu metalers that double as a prefix with skeleton?

48. “__ many roads must a man walk down before you call him a man?”

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Pease Care Packages

1. ‘03 Audioslave hit ‘Show Me __ __ Live’ (3,2) 2. Nebraska locale of Saddle Creek records 3. Buffalo Tom “I am none the __ for it all” 4. Blink-182 ‘__ Together For The Kids’ 5. Country Gene Simmons was born in 6. ‘94 Nine Inch Nails album ‘The Downward __’ 7. These are ridden to see biker bar bands 8. ELP “__, what a lucky man he was” 9. AC/DC ‘75 album 10. Leader of England’s Be-Bop Deluxe (4,6) 11. Steve Howe band 12. Kelly of The Samples 13. ‘Rise’ Alpert 18. Rod Stewart ‘__ __ Be Me’ (3,2)

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Down

21. Country band Hot Apple __ 24. Tegan & Sara ‘__ On’ 25. Steve Winwood’s ‘Diver’ does it 26. Psychedelic Furs ‘Love My Way’ album (7,3) 27. Bob Dylan starred in Masked And Anonymous which was this 28. Was a ‘Gigolo’, to Syd Barrett 29. Marilyn Manson ‘Leave A __’ 30. Chevelle ‘This __ of Thinking (Could Do Us In)’ 31. ‘Crazy Love’ band 32. ‘Sweet Sixteen’ Billy 33. “Ran out of time and money, looks like they took my friends” CCR song 37. ‘90 Jesus Lizard album about top dog?

38. Dido ‘__ __ Angel’ (2,2) 42. The Kills ‘05 album (2,3) 44. Widespread Panic ‘Hope __ __ Hopeless World’ (2,1) 45. Demi Lovato ‘__ __ Do’ (4,2) 46. Jim Croce ‘I’ll Have __ Love You In A Song’ (2,31) 49. Songstress Carly 50. Indigo Girls ‘Hammer And __ __’ (1,4) 51. Stone Temple Pilots ‘Pretty __’ 52. 60s ‘Puppy Love’ Paul 53. LeAnn Rimes song coming in a bit?

54. Tesla ‘__ About It’ 55. Bob Dylan ‘What __ Am I?’ 56. Crazy David Lee Murphy song, to Spanish 58. Chuck Berry enemy (abbr) 59. Repeated word in ‘Iris’ band © 2019 Todd Santos

Experienced Print Salesperson Wanted

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TOILETRY ITEMS (8 OZ.) OR TRAVEL SIZE - NO AEROSOL CANS • Chap Stick • Hand Sanitizer • Deodorant • Tylenol • Apsrin • Razors • Eye Drops • Bug Wipes • Inner Soles • Foot Powder • Toothpaste/Brushes • Sun Screen • Handi Wipes • Flip Flops • White Socks (Mid Calf for Boots) FOOD ITEMS - INDIVIDUALLY PACKED TO SHARE • Cookies • Nuts • Trail Mix • Pop Tarts • Mircowave Popcorn • Coffee (1lb) • Gum • Beef Jerky • Small Peanut Butter • Dried Fruit • Raisins • Granola Bars • Crystal Light (Etc.) On the Go Drink Packets • Freeze Pops • Slim Jims FUN STUFF FOR THE TROOPS • Deck of Cards • Small Checkers • Small Nerf Balls • Rubik Cubes • Yoyos-Duncan • Small Chess Sets •Footballs/Soccerballs • Small Card Games ITEMS THAT CANNOT BE SENT Any Food Items Containing Pork • Adult Books or Films

49. Alice ‘Am I Inside’ EP 52. Third ‘85 Asia album 55. Seether song for car fuel?

57. “I’ve been drinking since half past __” Social D 58. Ray Charles “__, way over town, good to me” (1,3,1,5) 60. Iconic female blues singer Taylor 61. John Mellancamp ‘__ Toot Toot’ 62. Bob Dylan “Who’s gonna throw that minstrel boy a __?”

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NEWS OF THE WEIRD BY ANDREWS MCMEEL SYNDICATION

Recurring themes

• The first clue for police that Craig Wistar, 51, of Warren, Ohio, shouldn’t have been driving was that he was behind the wheel of a car facing east in a westbound lane around 2 a.m. on Dec. 4.

The second was the woman in the back seat, who mouthed “Help me” to officers as they questioned Wistar, who had a bottle of vodka at his feet. When asked what he was doing, Wistar replied, “I’m Ubering,” reported WFMJ-TV. Officers moved the passenger to their patrol car and administered a field sobriety test, during which Wistar admitted, “I’m plastered. I’m talking hammered. I confess I’m drunk.” Wistar’s Uber passenger got a ride home from police, and he pleaded guilty on Jan. 14 to driving under the influence. Most important, he will no longer be able to drive for ride-sharing apps.

• Sunita Jairam, 48, of Lexington, Kentucky, was arrested for driving under the influence at about 1 a.m. on Jan. 13, which she explained to police by saying she did it for her son. According to the Lexington Herald Leader, Jairam told police she had been drinking all day and “drank a bunch of beer and got in her car to drive to teach her son a lesson.” Her son, whose age was not reported, told police he had tried several times to get out of the BMW X1 “due to his mother’s driving,” but the doors were locked. Jairam was also charged with endangering the welfare of a minor.

• In the category of Straining Logic, Jana Moschgat’s defense attorney suggested at her drunk-driving hearing on Jan. 8 in Berwick, Pennsylvania, that the results of her breath test might have been compromised by the fact that, according to the arresting officer, she was nibbling on her coat before the test was administered. Moschgat, 47, smelled of alcohol, the officer testified, and failed a field sobriety test; her blood alcohol level was tested at 0.151 percent, almost twice the legal limit. Attorney Travis Petty questioned the officer about his knowledge of the fabric content of her coat, reported The (Bloomsburg) Press Enterprise, saying certain materials can alter the results of breath tests. The judge wasn’t buying the argument and sent the case to trial.

ter to use to wrench the door open, but Brooner cut his hand on it, and the lawsuit says employees laughed at Brooner from the other side of the door. It wasn’t until an hour later, when a locksmith arrived, that he was set free. “To make things right,” said Brooner’s attorney, Michael Fuller, “the Burger King manager offered (Brooner) free food for the rest of his life” at that restaurant — and followed through for a few weeks. But eventually the regional manager stepped in and ended it. Brooner’s suit seeks damages of $9,026.16 — the price of one burger meal per week for the next 22 years. “There are funny elements of the case,” Fuller told KATU, “but there is nothing funny about being locked in a dank bathroom for an hour.”

Great art!

Namibian artist Max Siedentopf, 27, has placed an installation in the ancient Namib Desert, consisting of six speakers attached to an MP3 player projecting the song “Africa” by Toto — over and over and over, for all eternity. The song, released in 1982, has enjoyed a resurgence of popularity, and was one of Spotify’s “Top Throwback Songs” in 2018. Siedentopf told the BBC that solar batteries will keep the song playing forever: “I wanted to pay the song the ultimate homage and physically exhibit ‘Africa’ in Africa ... but I’m sure the harsh environment of the desert will devour the installation eventually.”

napping scheme last April. Garcia had abducted a 21-year-old Fairfield man and was demanding $800 in ransom, the man’s aunt and father reported to police on April 6. Police told the aunt to request a photo to guarantee the young man was still alive, and when the photo arrived by text, ctpost.com reported, it showed the man in a bathtub with a 3-foot-long alligator on top of him. In a phone call, the victim told his aunt: “Titi, man they got this alligator on me and they saying that if no money is given they are gonna have him chewing on me.” Police and the FBI were able to trace the phone calls to a hotel room, where Garcia was apprehended. He faces a year in prison.

Bright idea

In Williamson County, Texas, Sheriff Robert Chody has employed a new cadre of deputies to help deter speeding. Interestingly, they all look alike.

The cardboard cutouts, which Chody has placed along roads where speeding is common, depict one of the department’s real-life deputies pointing a radar device at the roadway. “It’s a creative way to

solve the problem without really working the problem,” he told KTCB-TV. “Slow down because you never know if it’s the real deal or not,” he warned. The sheriff said he tested the idea in school zones and, “We didn’t get one speeder.”

Love gone wrong

It was love at first ... arrest, for 27-year-old Ashley Keister of Nanticoke, Pennsylvania, when she was apprehended by a West Wyoming, Pennsylvania, police officer last year. Ever since, Police Chief Curtis Nocera told the Associated Press, Keister had been harassing the officer with messages on social media and would call 911 just to talk with him.

On Jan. 7, police said, Keister took her infatuation a step further, using a large cigarette butt receptacle to break through the door of the West Wyoming police station around 1 a.m., where she rummaged through filing cabinets. Keister was caught on surveillance video and was charged with aggravated assault on a police officer, burglary and vandalism.

Visit newsoftheweird.com.

Inexplicable

Mmmm, breakfast! Around 7 a.m. on Jan. 6, at a McDonald’s in San Francisco, a man carried a dead raccoon into the restaurant and lay it on a table, then sat down with it. Restaurant patron Chris Brooks captured the spectacle on Facebook Live, recording as the man stood from his seat and walked around the restaurant, talking with people. Another man, wearing gloves, then picked the raccoon up by its tail and took it outside to a garbage can, trailing blood on the floor. Fox News reported San Francisco police responded to the restaurant and released the unidentified raccoon owner after speaking with him. McDonald’s closed the store immediately and reopened two hours later after Promises, promises sanitizing the dining room. One patron On Jan. 1, Curtis Brooner filed a law- wrote on Twitter: “I’ve seen worse than a suit claiming a Burger King in Wood dead raccoon at that same McDonald’s.”

Village, Oregon, reneged on its promise following a traumatic incident on Dec. Crime report 15. KATU-TV reports Brooner was havIsaias Garcia, 30, of Garland, Texas, ing lunch at the fast-food joint that day pleaded guilty in a Bridgeport, Connectwhen he became locked in the restroom. icut, courtroom on Jan. 10 to reduced Employees provided him with a flyswat- charges stemming from a bizarre kidSEACOAST SCENE | JANUARY 24 - FEBRUARY 6, 2019 | PAGE 30

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