A WORD FROM LARRY
Master McGrath’s
New Rotary president Hampton Rotary’s calendar year is July to July, so I wanted to share with you our end of year change-over event recognitions. On June 27, about 50 Rotarians, family and friends met at Grill 28 Larry Marsolais in Portsmouth to celebrate our 2018/19 year, thank the current board of directors and welcome the new 2019/20 board. We work very hard throughout the year doing fundraising so we can give back to our local organizations throughout our community. So we celebrate our year of success with at get together and recognize some of our members. Hampton Rotary’s new President is David Longo; we are all looking forward to his leadership. He took the position on
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July 1 as the 51st president of our club. One of our greatest awards is Rotarian of The Year, and it was presented to Rich Gibadlo & Barbara Lizotte. Another major award in Rotary is receiving a Paul Harris Fellow (named after the founder of Rotary). Current president Donna Abisi presented the award to Jim Waddell in recognition of his late wife Nancy, for her community service. Donna also received a gift from the club and also one from her board of directors. It was a great evening of fellowship and celebration. Thank you Donna for a great year and welcome David as our new president. 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.
JULY 11 - 17, 2019
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COVER STORY 6 Chill out
MAPPED OUT 18 Beaches, restrooms, where to walk your dog and more
PEOPLE & PLACES 19 The coolest Seacoast dwellers and scenes
FOOD 28 Eateries and foodie events
POP CULTURE 32 Books, art, theater and classical
NITE LIFE 38 Music, comedy and more
BEACH BUM FUN 40 Puzzles, horoscopes and crazy news Your weekly guide to the coast. Published every Thursday (1st copy free; 2nd $1). Seacoast Scene PO Box 961 Hampton NH 03843 603-935-5096 | www.seacoastscene.net
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4 SHORE THINGS
EVENTS TO CHECK OUT JULY 11 - 17, 2019, AND BEYOND Hear live country music
Thursday, July 11, is the final night of Hampton Beach Country Music Week, with four free shows at the Sea Shell Stage. At 3 p.m., Kevin Herchen takes the stage, followed by Michelle Jackson’s Line Dance Instruction at 5:30 p.m., Old Town at 7 p.m. and headliner William Michael Morgan at 8 p.m.
Watch a chef in action
On Wednesday, July 17, at 6:30 p.m., come to the Lane Memorial Library in Hampton for a Creative Feast lecture and demonstration. Chef Liz Barbour will show how easy it is to prepare healthy meals in 15 minutes. She will make two recipes and provide samples. There’s a limit of 35 participants for the cooking session; register by Saturday, July 13, by calling 926-3368 or stop by to be added to our sign-up sheet.
See a show
Camp Encore! presents Mary Poppins Jr. at the Prescott Park Arts Festival (105 Marcy St., Portsmouth) on Saturday, July 13, and Sunday, July 14, at 10 a.m. Tickets cost $30 to $45. Visit prescottpark.org.
Catch a movie
On Monday nights throughout the summer, the Hampton Beach Village District hosts free Monday Night Movies on the Beach, weather permitting. See Bernie the Dolphin at 8:30 p.m. on Monday, July 15. Films are shown on Hampton Beach by the playground. Check hamptonbeach.org for movie titles and start times each week.
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Chill
Out
Where to find scoops, soft serve, smoothies and more
by Caleb Jagoda
The Beach Plum Restaurant. Courtesy photo.
It’s prime ice cream season, and there is no shortage of beach-area shops where you can get a scoop, a sundae, a smoothie and all kinds of other frozen eats. Some have served up traditional ice cream cones on the boardwalk for decades while others are relative newcomers offering everything from slush to liquid nitrogen ice cream. Find out where you can go to chill out with a cold treat on a hot summer day.
Hard scoops
At the Beach Plum Restaurant, with locations in North Hampton, Epping and Portsmouth, tradition means as much as innovation; their Hampton location opened up shop in 1992, while Portsmouth and Epping opened in 2011 and 2015. “I think [the Beach Plum has] provided comfort food and an atmosphere where you can get together with your friends and your family,” said Lorraine Petrini, the director of marketing for Beach Plum Restaurants, “and since we’ve been around for 25 years, generations are remembering when they used to go to the Beach Plum.” With 78 flavors of hard ice cream, as well as low-fat ice creams, frozen yogurts and sherbets available, the Beach Plum has embraced its classic menu options while adding new ones along the way. Petrini said that the most popular hard-serve flavors are cookie dough, black raspberry, mint chocolate chip, coffee Oreo, Reese’s Peanut Butter Cup, German chocolate cake, death by chocolate, peanut butter Oreo, Maine black bear and any seasonal flavor depending on the time of year, like pumpkin in the
fall and s’mores in the summer. Petrini’s personal favorite flavor is the coffee Oreo or the Heath Bar. “We have 78 flavors of ice cream, so literally any ice cream that you can imagine, we have it,” she said. “It’s a lot of ice cream.”
Soft spot
While most ice cream places have both hard and soft ice cream, but don’t claim to specialize in either one specifically, King Kone Ice Cream zeroed in its focus to soft-serve back in 1972 when it first opened up its Merrimack location. Forty-seven years later, and one year into their tenure in North Hampton, where they are part of Sagamore Golf, they’ve kept their passion for exclusively soft-serve ice cream alive. According to George Soffron, the owner of King Kone, about 40 percent of people who like ice cream prefer soft-serve. With those numbers, Soffron amassed quite a following at his two locations. “It was great to see our ‘old friends’ who started coming last summer, and new people who are discovering us this year are so impressed with the quality and value of what we offer that they are becoming regular customers and telling all their friends about us,” Soffron said. “Word of mouth is what grew the Merrimack business to over 6,000 customers, and it seems like the same is happening in North Hampton.” King Kone in North Hampton offers four separate flavors at any time and two twists. While always carrying chocolate, vanilla and a chocolate-vanilla twist, the other two flavors and twist change once per week. This rotating array 8
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King Kone. Courtesy photo.
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7 of flavors includes coffee, black raspberry, strawberry, peanut butter, coconut, pistachio, cherry, maple, orange, pineapple, mango, lemon, lime and others, as well as the accompanying twist combinations. Along with their variety of flavors, King Kone has what “most people say is the best soft-serve ice cream they have ever had,” said Soffron. They blend their flavors in batches with all-natural extracts and purees using Italian ice cream machines that make a “smooth, creamy ice cream.” “We use a special, high-quality ice cream base that was developed just for us,” Soffron said. “It is a fresh product so it tastes better and has a better texture. Most places that have soft-serve use an ultra-pasteurized base because it has a two-month shelf life. Our product has a two-week shelf life but we use it in a matter of three or four days.” Soffron loves soft-serve ice cream and at the end of the day wants to share this passion with others. “The mission has always been to provide those of us who love soft-serve ice cream with a place to go that gives you quality better than you expect, servings that are bigger than you expect, at a price that is less than you expect,” Soffron said.
ardson’s ice cream, soft-serve frozen yogurt, italian ice, frappes, smoothies and more. They also have a Hampton location (356 Lafayette Road, Hampton, 603-926-6990, facebook.com/ StillwellsHampton) called Still Stillwells Ice Cream, which offers much of the same selection as the Exeter location including over 60 flavors of Richardson’s ice cream. They are open noon to 9 p.m. daily at both their Hampton and Exeter locations.
Eat some ice cream
The Beach Plum Ice Cream Stand (17 Ocean Blvd., North Hampton, 603964-7451, thebeachplum.net) has three locations (Epping, Portsmouth and North Hampton) and has a food menu as well as ice cream and various desserts. They have over 70 ice cream and frozen yogurt flavors, sherbert, frappes, freezes, smoothies, floats, sundaes and 10
Check out some of the places along the Seacoast that offer hard and softserve ice cream, frozen yogurt and more.
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Stillwells Riverwalk Ice Cream (190 Water St., Exeter, 603-777-5077, facebook.com/StillwellsRiverwalk) is an ice cream store that sells Rich-
The Ice House (112 Wentworth Road, Rye, 603-431-3086, theicehouserestaurant.com) is a food and ice cream establishment first opened in 1980 that was rebuilt in 2002. They offer ice cream, frappes, floats, freezes, malts and banana splits, as well as a food menu. They are open 11 a.m. to 9:30 p.m. Wednesday through Sunday and 4 to 9:30 p.m. on Tuesday. Lago’s Lone Oak Ice Cream (71 Lafayette Road, Rye, 603-964-9880, lagosicecream.com) is an ice cream store with over 30 flavors of hard ice cream, frozen yogurt, sherbert, sundaes, banana splits, frappes, freezes, floats and their “polar joe,” which is a blend of ice cream and cold coffee. Their hours are noon to 10 p.m. daily.
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King Kone. Courtesy photo.
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King Kone (22 North Road, North Hampton, 603-420-8312, kingkonenh. com) has two locations (in Merrimack and North Hampton) that serve softserve ice cream, sundaes, banana splits, frappes, freezes, floats and various food items. Their North Hampton location carries chocolate, vanilla and chocolatevanilla twist soft-serve, plus two rotating flavors. Currently they have chocolate, vanilla, lemon, lime, a chocolate-vanilla twist and a lemon-lime twist. They are open 11 a.m. to 8 p.m. Monday through Saturday and noon to 8 p.m. on Sunday. Stats Ice Cream (197 Ocean Blvd., Hampton, 603-601-8178, facebook. com/K.StatsHB) sells ice cream, smoothies and food on Hampton Beach. They have 16 flavors of hard ice cream, two flavors and a twist of soft serve ice cream (chocolate, vanilla and a chocolate-vanilla twist) and two flavors of frozen yogurt (black raspberry chip and coffee Heath bar). They are open 11 a.m. to 11 p.m. daily.
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Pat’s World Famous (3 D St, Hampton, 603-812-1421, patsworldfamous. com) is a food and ice cream shop on Hampton Beach. They have 15 flavors of hard ice cream, sundaes and smoothies. They also have a food menu and are open daily, 10 a.m. to 10 p.m.
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61 High St, Hampton, NH (603) 601-7091 Wed. - Sun. 11am-close!
Sweet Hannah’s (81 Ocean Blvd., Hampton, 603-601-6665, sweethannahs. com) is an ice cream and dessert store near Hampton Beach. They are open 8 a.m. to 10 p.m. daily.
Dunlap’s Ice Cream (418 Route 286, Seabrook, 603-474-7272, facebook.com/DunlapsIce-Cream-115510351856478/) is an ice cream and food store serving over 40 flavors of hard ice cream, five flavors of frozen yogurt, four flavors of soft-serve, Richie’s Italian Ice, typhoons, frappes, sundaes, banana splits, Dunlap bars, ice cream sandwiches and ice cream cakes. They are open 11 a.m. through 9 p.m. Sunday through Thursday and 11 a.m. to 10 p.m. Friday and Saturday. Ceal’s Cold Creations (192 Ocean Blvd., Seabrook, 603-474-1995) is an ice cream and food shop in Seabrook. They are open noon to 9 p.m. daily. Swell Willey’s (4 Broadway, Salisbury, 978-465-554, swellwilleys.com) is an ice cream, coffee and candy store on Salisbury Beach. They are open 10 a.m. to 9 p.m. daily. Hodgies Too (136 Rabbit Road, Salisbury, and 251 Low St., Newburyport, 978-463-0214, 978-255-2163, hodgiestooicecream.com) is an ice cream store with over 30 flavors of hard ice cream, four flavors and two twists of soft-serve ice cream and two different locations, with one in Salisbury and one in Newburyport. Both locations are open 11:30 a.m. to 10 p.m. daily. Harbor Creamery (39 Pleasant St., Newburyport, 978-255-2440, harborcreamery.com) is an ice cream store with house-made ice cream with a variety of rotating flavors every week, from traditional to seasonal flavors. They are open daily 11:30 a.m. to 9:30 p.m. 12
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Kona Ice. Courtesy photo. 10
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Haley’s Ice Cream (168 Route 1 Traffic Circle, Newburyport, 978-4626000, facebook.com/HaleysIceCream) is an ice cream and food shop in Newburyport. Their hours are 11 a.m, to 8 p.m. Sunday through Thursday and 11 a.m. to 9 p.m. Friday and Saturday. Simply Sweet (12 Inn St., Newburyport, 978-462-3226, simplysweetnewburyport.com) is an ice cream and candy store that sells over 40 flavors of Blake’s Ice Cream, frappes, sundaes and more.
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Everybody loves an ice cream truck. Regardless of what the truck is specifically selling, whether it’s ice cream bars or popsicles or something in between, the sound of an ice cream truck rolling through the neighborhood is sure to rouse excitement. For Cheryl Strong, the driver, owner and operator of Seacoast’s branch of Kona Ice, the ice cream truck takes on a new form, complete with customizable shaved ice and a truck that’s more akin to a downsized school bus decorated with a tropical theme. Strong said she visits neighborhoods about once or twice a month, but the Kona Ice truck is often parked at birthday parties, weddings, corporate events, sporting events and festivals. Strong said she serves flavors that are as tantalizing to adults as they are to kids. “Last year Kona Ice came out with crafted flavors, which are more adultdriven,” Strong said. “The crafted flavors, those are more for the corpo-
rate or wedding-type things where it’s more adults. We have all the mocktails, sangria, blackberry mojito, margarita, daiquiri, mango, pomegranate, all those kinds of things.” Still, she said, the top flavors across the United States are the favorites among the kids. “For the kids, blue raspberry is the favorite in the United States, tiger’s blood is second, which is a strawberrycoconut,” she said. Strong said each truck has its own unique set of flavors, and that there are 1,100 trucks across the country. Each truck is required to carry the 10 classics, which include watermelon, grape and piña colada. Customers create their own treats, as the drivers give them their ice completely plain where they can then choose any of the 10 flavors on display in the “Flavorwave” or request any of the other 20 flavors the drivers carry inside their truck, which include sugar-free flavors, the crafted flavors and other specialty flavors. “There’s hundreds of combinations,” she said. Strong said that one of the most unique features of Kona Ice is how healthy and allergen-friendly the shaved ice flavorings are. “We only serve the vitamin blend in my location, so it’s 40 percent less sugar and vitamin C and D infused, so anybody can have it,” Strong said. “It’s dairy-free, nut-free, gluten-free, soyfree, it’s everything-free, and we have sugar-free. Anybody can have it, it’s healthy, it’s very low in sugar, very low in calories and it tastes delicious.”
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Kona Ice visiting East Rochester School. Courtesy photo.
Slushies and smoothies
Check out some of the places along the Seacoast that offer smoothies, shaved ice and more. Kona Ice (603-431-7378, kona-ice. com) is a nationwide chain of shaved ice trucks that cater events of any sort as well as driving through neighborhoods selling shaved ice. They have 10 available flavors of shaved ice at a time in their “Flavorwave” that customers apply to their shaved ice themselves. Additional flavors are kept within the trucks, including sugar-free and other special flavors. The Juice Box (77 Lafayette Road, North Hampton, 603-964-0640, ourjuicebox.com) sells smoothies, juices, coffee and food in North Hampton. They also have “nutrient boosts” you can add to smoothies, “natural shot” concoctions, bowls and more. They are open daily 7 a.m. to 6 p.m. Surf Smoothie (169 Ocean Blvd., Hampton, hamptonbeachcasinonh.com/ surf-smoothie) is a smoothie shop within the Hampton Beach Casino boardwalk. They sell smoothies, acai bowls, granola and a variety of toppings. Their hours are unclear online. Secret Spot (931 Ocean Blvd., Hampton, secretspothampton.com) is a smoothie and food store on Hampton Beach. They sell smoothies, acai bowls, burritos, wraps and breakfast foods. Their smoothies include protein smoothies, acai smoothies and original smoothies. They are open daily 7 a.m. to 7 p.m.
The Juicery (40 State St., Newburyport, 978-255-2652, juicery.com) is a juice and smoothie bar with nine locations that also sells natural shots and acai bowls. They have classic smoothies, specialty smoothies, organic juices and super juices, and nutritional supplements you can add to any order. They are open 7 a.m. to 7 p.m. daily.
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GroundSwell Surf Café (25 Broadway, Salisbury, 978-255-1456, groundswellsurfcafe.com) is a smoothie and food establishment on Salisbury Beach. They offer breakfast, lunch and dinner food options as well as smoothies, acai bowls, frappes, coffee, and tea. They are open 7 a.m. to 7 p.m. daily.
Whether you are a beginner or a fitness expert,
Revitalive Cafe & Juice Bar (50 Water St, Newburyport, 855-584-2328, revitalive.com) is a juice, snack and cleanse bar located inside the tannery marketplace in Mill 1. They sell juices, shots, snacks, coffee, tea, smoothies, acai and pitaya smoothie bowls and nutritional shots. They are open 8 a.m. to 7 p.m. Monday through Friday and 9 a.m. to 5 p.m. on Saturday and Sunday.
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Slush Factory (169 Ocean Blvd., Hampton, and 18 Broadway St., Salisbury, 877-207-5874, slushfactoryfun. com) is a slush store that sells customizable slushes and has its flagship store in Hampton and a seasonal store in Salisbury. They have 16 featured flavors at a time that customers can mix and match. They are open from 10 a.m. to 10 p.m. daily. 14
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Unique Treats
Although classic ice cream will probably always reign throughout New England, there are still plenty of unique options to try for those desiring something that strays from the norm. For Dolce Freddo Gelato, an authentic Italian gelato shop in Newburyport, and Sub Zero Nitrogen Ice Cream, an ice cream store that’s based in Nashua and attends events across the Seacoast with its onthe-spot liquid nitrogen ice cream, their peculiarity is what gets people interested. “We have so many things that make us so completely different; our biggest challenge is just getting people to walk in the door because they just assume, ‘Oh, it’s just another ice cream shop,’” said Rita McCabe, owner of Sub Zero. “No, we’re not.” Sub Zero Nitrogen Ice Cream and Dolce Freddo Gelato’s origin stories are almost as unique as their product. For McCabe, she and her husband were watching the TV show Shark Tank when they saw Sub Zero Nitrogen Ice Cream come on, and they were immediately interested. After finding them online and reaching them through email inquiring about expanding the brand to New England, things began to take off. “When we saw it on Shark Tank, it
was the first night we had ever watched Shark Tank,” McCabe said. “We had never seen the show before and he just happened to be on it. It was like all the stars were aligning.” Meanwhile, Andrea Rossetto, the founder and owner of Dolce Freddo Gelato, was trained in gelato-making in Italy before coming to the U.S. and getting a degree in political science at the University of Massachusetts, Lowell. Still savoring his time working in Udine, Italy, making Italian pastries and gelato, Rossetto soon decided his passions were in opening his own gelato business. “Maybe because I’m biased toward my county of origin’s food, or simply because I was not already used to the American cuisine, I thought that authentic Italian gelato was a better-tasting alternative to traditional ice cream,” Rossetto said. “Hence, I combined my desire to own a business and the opportunity to offer a new authentic product to the local community.” Today, Rossetto and McCabe are both the owners of their respective shops, with Rossetto owning two locations of Dolce Freddo Gelato (Methuen and Newburyport) and McCabe owning the rights to all of Sub Zero Nitrogen Ice Cream’s stakes in New England. At Dolce Freddo Gelato, Rossetto offers around 120 flavors of gelato that
Sub Zero’s Nitrogen Ice Cream. Courtesy photo.
range from the classics like chocolate and mocha chip to flavors as experimental as olive oil, fruity spinach and even garlic. He also creates homemade desserts like tiramisu and Italian espresso. On the other hand, Sub Zero Nitrogen Ice Cream caters events across New Hampshire, Massachusetts and Maine’s
seacoasts, providing over 50 flavors and 35 mix-ins. Because the ice cream is made within seconds by adding liquid nitrogen to cream and any flavors the customers desire, each order is customizable and adds an element of science of making the ice cream out of thin air. 16
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Sub Zero’s Nitrogen Ice Cream. Courtesy photo. 14 “It’s interesting, it’s educational, it’s very visual and you got a lot of fog going on,” McCabe said. “It’s actually fresh-made right before your eyes; it’s completely different. … What takes the most amount of time is people figuring out what they want.”
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Unique frozen treats
Try something that’s a little different than your average ice cream. Sub-Zero Ice Cream (495 Amherst St., Nashua, 603-943-8491, subzeroicecream.com) caters a variety of events across the Seacoast. They make the ice cream immediately upon request using liquid nitrogen and have 12 menu
options but can customize any order to the customer’s request with over 50 flavors and 35 mix-ins. They can be contacted for event catering via phone call or request form on their website. Dolce Freddo Gelato (38 Market Square, Newburyport, 978-462-1002, dfgelato.com) is an Italian gelato, sorbetto and cold dessert store with two locations (Methuen and Newburyport). They have over 120 flavors of gelato and sorbetto. Their Newburyport location is open 11 a.m. to 10 p.m. Monday through Thursday, 11 a.m. to 11 p.m. Friday, 10 a.m. to 11 p.m. Saturday and 10 a.m. to 10 p.m. Sunday.
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Cara from York plays soccer with friends. Photo by Caleb Jagoda. 127583
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The Scene’s
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1A Portsmouth
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PEOPLE AND PLACES
'Briens O
What first sparked your interest in art? When I was 7 years old my dad bought me a paint-by-numbers painting kit of clowns. I fell in love with the little tubs of paint and brushes. Even then, I loved the quiet time focusing in and watching the painting come to life. Your website says you specialize in classical representational oil painting. Could you explain that to the layperson? Classical realism refers to an artistic movement in the late 20th and early 21st centuries with lineage back to Gerome in the 1870s. It is a way of painting from direct observation without photographs with an emphasis on skill, beauty and completeness. Meticulous drawings, underpaintings, color studies, specific palettes, glazing and scumbling are techniques that are passed down from master teachers to students in art ateliers. There is a current trend in America to preserve these techniques, such as the Art Renewal Center in New Jersey and others. Where can people go locally to view some of your works? Frisella Fine Art Gallery in Hampton Falls, Ceres Gallery in Portsmouth, Art3 Gallery in Manchester, and Roosting Courtesy photo. Place Art & Décor, The Roost in Dover, When not painting or volunteering and Paper Moon Gallery in Newburypowhat do you like to do for fun? rt, Mass. Visiting art museums, biking, hiking, What feelings or thoughts do you hope playing guitar and piano. to inspire when someone views one of Are you from the Seacoast originally? your paintings? I grew up in Millers Falls, Mass., a very I want the viewer to see what I see without distraction — no visible brush- small town in western Mass. My greatstrokes. I want the viewer to take time to grandfather built our house in 1900. be drawn in to the energy and beauty of That is interesting. Tell us more about the moment. Millers Falls. Growing up in Millers Falls was a treaIt looks like you’re a big believer in giving back to your community. What are sure, but of course I didn’t know that at the some of your favorite ways to volunteer? time. Millers Falls is one of five villages that I love sharing art with people who have make up the town of Montague. We rode dementia, Alzhemer’s, or other disabilities. bikes and played outside with our neighOn a regular basis, I volunteer teaching a borhood friends from sunrise to sundown. painting class at the Easterseals Homemak- My parents owned a business, Gould’s er’s Health Services in Rochester. I get to Homemade Ice Cream & Luncheonette. I see how the process of making art brings remember my mother rushing out the door, self-expression, focus, connection, and joy holding trays of warm homemade muffins as we went off to school every morning. As to the clients every time. kids we pretty much lived there and ate lots of ice cream. My parents were dedicated to
the family and taught me a positive work ethic by example very early. Any other fond childhood memories? An important part of growing up in Millers Falls was the Conquerors Drum and Bugle Corps. Right after World War II when my parents were first married, my father was asked to be the musical director of the corps, following in his father’s footsteps. Over the next 25 years my father voluntarily taught music, a love of his since he was a small child, to hundreds of kids from the area. His specialty was the trumpet and trombone. I clearly remember him at the kitchen table writing by hand music arrangements for all the parts of popular songs. I am not sure how he had time to do all that, but I know he made a difference in the lives of lots of kids. Are you still close to your dad? He passed away suddenly when he was only 55 years old, which is why I felt a need to honor him in some way years later with my art. My first solo show in 2008 was named “Honoring Juddy,” which was dedicated to him and his music. His name was Justin, but his nickname was “Juddy.” During the process of painting his trumpet and trombone, I would listen to the music of Louis Armstrong and Glenn Miller, which made me feel like he was right there with me. It was just something I needed to do.
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That is amazing. So do you have any big plans for the summer? Plans are in the works for a one-person exhibition at the Lamont Gallery at Phillips Exeter [Academy in Exeter]. The focus of the multi-sensory exhibit will be to bring awareness of the arts and dementia based on my personal journey. On your website, you indicate that you offer classes and workshops. Could you tell us a little bit about the differences between the two? It’s important to me to share the rich experience and beauty of fine art with my students. Specifically, my intention is to pass on the preservation of the drawing and painting techniques of the old masters of the 18th and 19th centuries, which I was fortunate enough to learn. My art workshops are introductions to elements of these techniques. When a student has a desire to learn more, I provide private and semi-private classes. — Rob Levey
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SEACOAST SCENE | JULY 11 - 17 2019 | PAGE 19
Q&A’S
We talked to people on the beach and asked them some tough questions... Q: Do you believe in ghosts? Why or why not?
Q: What are your favorite pizza toppings?
A: I do because I’ve seen orbs in pictures.
A: I’d go with peppers, sausage and bacon bits.
MARGUERITE FROM WEST HARWICH, MASSACHUSETTS
JOHNNY FROM HOLLIS, NEW HAMPSHIRE
Q: What’s your most recent Netflix binge?
Q: Would you rather be 10 feet tall or 10 inches tall?
A: New Girl. ... It’s a show about a girl who lives in an apartment with three guys and it’s super comical and relatable to a young adult age group.
A: I’d be 10 inches tall so I can be the smallest man in the world. RICK FROM YORK, MAINE
CARA FROM YORK, MAINE
Q: If you had to replace your hand with something other than a hand or claw, what would you put at the end of your arm?
Q: What would you wish for from a genie if you had one wish? A: More wishes. MIKE FROM LONDONDERRY, NEW HAMPSHIRE
A: A beer can ... full. MIKE FROM WEST HARWICH, MASSACHUSETTS
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ADVENTURE
Around the Coast with Caleb
By Caleb Jagoda Where I went: New Moon Circle at Sue’s Space, 3 Front St., Suite B789, Rollinsford, facebook.com/ Suesspace. What it is: A self-described “open witchcraft circle,” Sue’s Space holds monthly New Moon Circles where anyone and everyone is welcome to the “member-run creative collective in the lower mills of the Rollinsford Mill complex.” The event is free and explores spirituality, magic and dreaming, among other themes. What I did: Going into this, I had no idea what to expect. I thought the event was going to be outside under the new moon, and when I read that there would be a “ritual,” I imagined moon dances and incantations and some wild stuff of that nature. After I inquired about the event, Jess (who hosts the New Moon Circles) informed me through Facebook that the gathering is very spiritual “in that it’s concerned with spiritual and personal development through a witchcraft practice,” she said. While I had never heard about real-life witchcraft practice, I’ve always been open to and interested in different spiritualities and belief systems, so I thought this sounded pretty cool. Still, I really had no idea what would be going on at Sue’s Space under the new moon.
pumping out fog, the wonky artwork surrounding me and the furniture put in a circle in the big room. But it was also an extremely welcoming environment, as Jess and the attendees of the New Moon Circle engaged me in conversation from the second I walked in, offering me snacks and asking me about myself. I may not have been very accustomed to magic or witchcraft, but in that moment it didn’t matter at all. Once everyone showed up and was settled (which turned out to be a group of about a dozen people), we started by going around and giving our names, pronouns, spiritual journeys thus far and favorite fictional representation of magic. This took up a good chunk of time, as Jess made sure everybody felt comfortable with one another, especially for the newcomers and those who had only been Sue’s Space in Rollinsford. a few times. Following introductions, Jess led us through a group exercise to do with dreams and dream recall, which was July’s theme. We discussed dreaming and its importance to our daily lives, how the line between our “conscious” and “subconscious” is rather arbitrary and tough to scientifically define and that America for the past 200 years is the only culture to view dreams as a random amalgam of subconscious images and regurgitations. Jess concluded by explaining that one can gain a lot of valuable insight from dreaming. While I agree wholeheartedly with this perspective, Jess explained that it’s OK if you didn’t; she was just hoping to encourage us to keep a dream journal and try to learn about
When I arrived at Sue’s Space at 7 p.m. on a tranquil and warm Wednesday evening, I wandered through the transformed mills until I found the entrance to Sue’s in the lower mill. Upon walking in, I was greeted with quirky artwork that lined the large former mill room wall-to-wall, including a mannequin with an alien head on it and huge boards of graffiti-style art. I immediately was given a warm welcome by a group of around 10 people sitting on couches and chairs, as I was offered cheesecake and a number of other snacks they had brought. In the background, spooky atmospheric music played to set the mood for the evening. It was a very unique vibe, with the smoke machine SEACOAST SCENE | JULY 11 - 17, 2019 | PAGE 22
ourselves through our dream life. For the exercise, we were each given an index card and told to draw something interesting from the last dream we could remember, or we could draw something from a dream she recently had that she read out loud. I drew a picture of vanilla pudding, as I recently had a dream that I was eating a really delicious cup of vanilla pudding. Then Jess told us the ritual would begin after a socialization and bathroom break. The ritual would consist of applying a homemade dream salve she had concocted, followed by a cleansing, a short two-minute meditation, a call upon the “four corners,” or four elements of earth, wind, fire and water, an aloud reading of a section from “The Odyssey” and some prayers read in
Greek. So as to not disturb the tranquility and focus of this exercise, I decided to leave before the ritual, but had very much enjoyed my time discussing and analyzing dreams and magic at Sue’s. Who should try this: Anyone interested in discussing and exploring their spirituality, magic, dreams and other things of this nature. Aimed toward adults who enjoy discussing their spirituality openly, this monthly event is a friendly and unique dive into thinking deeper about the little things. I really enjoyed the free-thinking aspect of it, and recommend it to anyone who likes discussing topics like the ones I listed before in a group setting, or just hearing others and keeping their thoughts to themselves.
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PEOPLE AND PLACES
Celebrating like it’s 1776 Exeter festival commemorates Declaration delivery In 1776 a copy of the Declaration of Independence was delivered to Exeter on horseback on July 16, announcing the country’s independence. Once again the town will celebrate that historic event with the Exeter American Independence Festival, featuring a mock reenactment of that delivery, a battle portrayal, a parade with George Washington, artisans doing traditional crafts like blacksmithing, and a chance for kids to learn how to use wooden “rifles.” The Exeter American Independence Festival, which is happening Saturday, July 13, from 10 a.m. to 4 p.m. at the American Independence Museum, will also feature a display of a rare copy of the Declaration of Independence, of which there are only 26 still known to exist. “It’s a good way to bring people there to see an original broadside of the Declaration of Independence,” said Eli Huebner, an Exeter native and reenactor who will be participating in the battle portrayal as a British soldier. “That’s where New Hampshire was given its copy to read to the people — that’s where it was sent. And to see it in that kind of environment is really cool.” The festival starts at 10 a.m. with an opening salute at Swasey Parkway done by reenactors playing the parts of militia members and soldiers from the 18th century. After the opening salute, vendors will open up shop on Water Street in front of the museum. The vendors include food trucks, local businesses, arts and crafts booths and more. Colonial artisans and craftspeople will also begin their displays at 10 a.m. in front of the museum’s Folsom Tavern. These artisans include blacksmiths, coopers, embroiderers, broommakers, tinsmiths, weavers and others. This aspect of the event is a favorite of Victoria Su, who is the public programs and engagement manager of the museum as well as the festival coordinator. “I always super encourage everybody to go see the artisans on our grounds because they’re just doing amazing work in ways that a lot of
people aren’t doing this work anymore, so it’s really great to see these traditional crafts being continued by these really talented people,” Su said. “That’s a really exciting connection for us.” At 11 a.m., the museum will have a mock horseback delivery of the Declaration of Independence just as it would have been done in 1776. This reenactment includes militia reenactors marching up the street, yelling from the crowd, and a descendant of John Taylor Gillam, who originally read the Declaration to the assembled masses back in 1776, reading a copy aloud. “The horseback delivery is really popular; we fill the streets pretty well with that,” Su said. “The horse comes through the center of the crowd, so they can really feel like they’re part of something. I think some people find that very moving.” At noon the museum’s Folsom Tavern will open and begin serving “ale” from Cisco Brewers of Portsmouth, followed by a 1 p.m. parade led by a reenactor playing George Washington. Preceding the parade, museum and festival workers will train children in attendance how to use the wooden “rifles” before marching down to the Folsom Tavern with George Washington, who may engage in a drink with festival goers. This has some historical significance, as George Washington visited Exeter in 1789 during a tour of the northern states where he stopped at the now-Folsom Tavern for an early day meal. Following George Washington’s parade is a 2 p.m. battle portrayal at Swasey Parkway. Although no actual battle took place in Exeter, the battle reenactors take part in what Su calls “a scrimmage” to play out how a battle might have gone between the British and the Americans in Exeter. “You hear the noise, you smell the powder scent; it’s a hot and heavy exchange,” Su said. The portrayal will be hosted by an emcee who will announce the battle play-by-play style.
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This will lead into a 3 p.m. musket removal demonstration portrayal, where an 18th-century doctor will act out how the surgery would’ve gone with one of the battle reenactors. “It would’ve been pretty gruesome, but it’s a nice look at history and what they would’ve had to do in those situations,” Su said. Participating in the battle portrayal are eight to 10 reenactment groups who are representing historic units that would’ve existed in the Revolutionary War era. The reenactors will be set up throughout the day in encampments down at Swasey Parkway, where festival goers are welcome to walk through and discuss the ins and outs of 18th-century military regiments and socialize with the reenactors. The museum will also be hosting two guided tours of the encampments throughout the day, which Su believes “offer something really different for the guests and a different way to interact with us and the militia.” Huebner believes the American Indepen-
dence Festival gives attendees an intimate experience to learn more about American history. “Last year we probably talked to well over 100 families about what it is that we do, about the British soldiers in the American Revolution,” Huebner said. Huebner, having grown up in Exeter and attended the annual festival since the age of 7 or 8, cherishes both the historical aspects of the event and how it draws people from all over New England. “It’s a great way to bring people into [Exeter] and sort of experience the quintessential New England town with the beautiful downtown,” Huebner said. The festival ends at 4 p.m., followed by Folsom Tavern closing at 6 p.m., a band concert at 6:45 p.m. and town fireworks at dusk around 9 p.m., both occurring at Swasey Parkway. Visit independencemuseum.org. — Caleb Jagoda
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2 CAR TALK
Give your small car the horn it deserves Dear Car Talk: Why is it that car manufacturers have decided that the smaller the car, the wimpier the horn should be? My pickup has a nice, deep, loud By Ray Magliozzi horn. But my imported crossover almost sounds apologetic. When you have to use your horn to warn someone that they’re coming over into your lane, or censure someone for cutting you off, they’re like, “Oh it’s a little car, no big deal.” — Mike You’re right, Mike. It should be the opposite, right? The smaller the car, the more intimidating a horn it needs. It’s why little dogs have sharper teeth. But you can swap out your horn, Mike. A bigger horn doesn’t take up much more space. And there’s no technological differences between big horns and small horns. So, go to a junkyard and pull the horns off a 1976 Peterbilt tractor. Then, duct tape those babies to the vent window of your RAV-4 and watch people clear out of the way. People will laugh at you
when they see the little car making all that noise, but they’ll get out of the way first. Actually, that’s overkill. Funny, but overkill. What you can do is find another passenger vehicle with a horn you like. Let’s say it’s your pickup truck. Go to the dealer and ask the parts department to sell you the horns for that truck. There will be two of them. Horns have two notes, which is what creates that dissonant horn sound. Then, have your mechanic pull the horns out of your little import and replace them with the bigger horns. He may need to fiddle around with them to mount them, or maybe even change the size of the wires, but it’s not rocket science. And they all run on 12 volts, so he should be able to make it work. When it’s finished, sneak up to your least favorite neighbor and give him a friendly beep “hello.” Dear Car Talk: I have a 2007 Mercury Marquis. The A/C never can make up its mind as to where to direct the air flow. It comes out the dashboard vents, then changes its
mind and sends the air out the defrost vent. Then to the floor. There’s no real pattern. I’ve spent $1,800 at the local Ford dealer and the problem never changes. They claim to have replaced stuff under the dash, but I’ve seen no evidence that they ever touched it. They have touched my money though. — Herman Geez, I think these guys owe you a lot of money back, Herman. The first thing I’d check would be the vacuum reservoir. The “blend doors” that direct the airflow under the dash are controlled by something called vacuum motors. And the vacuum needed to operate them is produced by the downward motion of the pistons inside the cylinders. Every engine produces plenty of vacuum at idle and at low speed. But when the engine runs faster -- when you begin to open the throttle -- vacuum drops. To make sure the blend doors don’t go crazy when the vacuum drops, lots of cars have something called a vacuum reservoir, which is a simple plastic container, about the size of a Nerf football, that stores vacuum. Its job is to provide
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vacuum to keep the blend doors from closing and opening haphazardly when you accelerate. So, I hope they replaced that. If that’s not it, it could be something as simple as a bad connector, hose or check valve. The easiest way to find the vacuum leak (which is what I think you have), is to use a smoke machine. As a bonus, you can also throw a helluva party in your 2007 Marquis while getting your diagnosis. Be sure to bring your Pink Floyd albums That’s what your Ford dealer should do next. And if they find a faulty vacuum reservoir or a bad connector or check valve, I think they owe you $1,800 back, minus the cost of the $150 vacuum reservoir, the $5 tee connector or the $3 check valve. Or you might want to just go to another mechanic. Search at mechanicsfiles. com for a recommended shop near you, and start over with a smoke test. If they figure it out, then go back and ask Ford for a full refund, Herman. Or go to small claims court if you need to. I think they’re going to owe you. Visit Cartalk.com
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4 FOOD
AT CASTAWAYS SEAFOOD & GRILLE With fresh New England seafood dishes and an outdoor seating area featuring two large decks and eight fire pits overlooking the Atlantic, you can have an authentic ocean experience when you visit Castaways Seafood & Grille (209 Ocean Blvd., Seabrook, 760-7500, castawaysseafoodandgrille.com). The menu features creative takes on all types of classics, from appetizers like crab and artichoke dip, crab cakes with lime cilantro aioli and sauteed mussels with olive oil and garlic, to entrees like boiled lobsters, grilled salmon and made-from-scratch seafood alfredo. Owner Ted Mountzuris said the restaurant serves a mix of fine dining and casual options, with a variety of homemade seasonings and sauces, plus a full bar with domestic and craft beers and signature cocktails. The Scene recently spoke with Mountzuris about some of the must-try dishes at Castaways and the unique views provided from the decks. How long has Castaways Seafood & Grille been around? This place used to be called Top of the Harbor. It had seafood, but it was more [of] a Lebanese restaurant. I bought it in 2009 and we rearranged the entire inside and built all of the decks that you see outside in the courtyard area. So we’re in our 11th season right now and we’re really excited about it. What makes Castaways Seafood & Grille unique? We wanted to be a place where you get a little bit more different flavors [when it comes to] seafood. You have
SEACOAST SCENE | JULY 11 - 17, 2019 | PAGE 28
Markey’s and you have Brown’s, and they are great restaurants too, but what they do best is fried food. We kind of have a mix of Italian and New England influences with some of our stuff, like the mussels fra diavolo with linguine. I also think we have the best view of the sunset around, which is just dropdead gorgeous. I used to go to Greece quite often and the view of the sunset reminded me of there. What is your personal favorite dish? Our seafood alfredo. It’s got a little bit of everything, [like] lobster, shrimp, scallops and mussels, all tossed in a
Castaways Seafood & Grille in Seabrook. Courtesy photos.
nice alfredo sauce. Out lobster ravioli and lobster rolls are also really good. We serve the lobster rolls on buttered brioche rolls. What is a dish everyone should try? I would say that you definitely have to come in and try the crab cakes. We get high compliments for them all the time. What is an essential skill to running a restaurant? I think one of the most important things is determining how to price out your menu. You want it to be good but
also fair, and so you have to factor in not only the product but the utilities, the staffing and all the other things that come with it. The hardest thing is building a menu that’s going to drive everything. What is your favorite part of being on the Seacoast? I love being around the water, and I think that the New Hampshire Seacoast offers a beautiful view of it, whether it’s calm or rough. It just relaxes me to be out on the deck and watch and the fishboats. — Matt Ingersoll
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Wines for summer eats What to drink with your grilled meals Here in New England we are blessed with changing seasons. We have a glorious fall with blue skies and golden leaves, winter with white nights and air that sometimes tickles our noses, and a “mud season” that brings us maple syrup and sugar on snow. Summer is long awaited, with seemingly endless daylight and a chance to cook and eat and bask in the great outdoors with friends and family. With summer we get to enjoy burgers and steak on the grill, steamed or grilled lobster, with fresh vegetables, finished with a dessert of local strawberries and cream! What wine should we pair with these foods? The choices are limitless! The Girls in the Vineyard Sauvignon Blanc, regularly priced at $18.99 and on sale at the New Hampshire Liquor & Wine Outlet at $16.99, is an extremely versatile wine. The Girls is a winery that is based in Napa, California, but sources its grapes and wine from the vast grapegrowing regions that surround Napa — the California wine country. One may initially think a winery always grows its own grapes. In doing so, the winery establishes a certain definitive nose and flavor to its wines. However, this is not always the case with sourcing and blending the wine that is found in our markets. Wineries often source some, if not all, their grapes from growers that may be at some distance from the winery. The ability to choose the best from the region, or even the best of the year, allows a winery to produce superior wines of consistent value. The grapes that create this sauvignon blanc come from Lake County, one hour north of Napa. With warm, abundant sunshine and cool evenings and nights, the vineyard, founded on an ancient river bed with gravel soils, brings forth wine with a pale straw color reminiscent of a
summer day of brightly colored flowers. The wine has a nose of fresh citrus with mineral notes. To taste, the wine retains its citric notes with the added tropical flavors of pineapple and finishes with a bit of lemongrass. This wine goes well with most foods, and as their website states, especially with “anything you might want to squeeze lemon on.” All seafood, from salmon to crab to lobster, pairs well with this wine. Chicken, light spicy entrees and soft, young cheese can be served with this wine. The Expedition Cabernet Sauvignon by Canoe Ridge Vineyards, regularly priced at $18.99 and on sale at the Liquor & Wine Outlet for $16.99, is a wonderful wine from Horse Heaven Hills, located along the Columbia River in south central Washington. Horse Heaven Hills is a 570,000-acre stretch of land that was established as an AVA (American Viticultural Area) in 2005. The AVA’s elevations vary from 425 to 740 feet above sea level with soils that are sandy and well-drained. With an annual precipitation from 6 to 9 inches, a warm growing season matures the grapes earlier in the season, decreasing the risk of a fall frost. The wind patterns are brisk and contribute to a thinner canopy of leaves over the clusters of grapes. This is an area where merlot, cabernet sauvignon, chardonnay, pinot gris, sauvignon blanc and syrah can thrive. The 181-acre vineyard estate is on a southsloping ridge above the river, with elevations as varied at the AVA’s. Per their website, Canoe Ridge is said to have inherited its name from the explorers Lewis and Clark, when during their 1805 exploration someone remarked the nearby ridge resembled an overturned canoe. Rooted on stock that is 25 years old, the varietals grown by
Courtesy photos.
Canoe Ridge are mature and produce wine of great concentration. This cabernet was awarded 90 points by Wine Spectator. To the nose, it is rich with black currant and blackberry. To the taste, the fruit remains, along with a bit of vanilla, but is more subtle than that of the “Cadillac Cabernets” of Napa Valley. The focus of this wine is a Bordeaux-style wine, complete with a gentle aging in French cooperage that produces tannins that are balanced. This is an excellent wine to pair with grilled steak or a “structured gourmet burger!”
So enjoy the warm, summer sun. Host a beachfront clambake and lobster feast, or an intimate backyard barbecue. Be it simple or lavish, pair your entrees with these approachable and affordable wines. You will be truly appreciated by your guests! Fred Matuszewski is a local architect and a foodie and wine geek, interested in the cultivation of the multiple strains and varieties of grapes and the industry of wine production and sales. Chief among his travels is an annual trip to the wine-producing areas of California.
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Beach sounds
Music by the Sea concerts return to Odiorne Point State Park
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Hundreds of people are expected to descend upon the rocky shore of Odiorne Point State Park in Rye for four nights this summer as the Seacoast Science Center once again hosts its Atlantic Grill Music by the Sea series. Beginning July 11, there will be music for four consecutive Thursday nights, from 6 to 8 p.m. under the science center’s festivities tent. The bands performing are the Jumbo Circus Peanuts on July 11, the Seacoast Legends, featuring Truffle, Rhythm Method and the Tim Theriault Band, on July 18, the Midtown Horns on July 25 and Joshua Tree on Aug. 1. Karen Provazza, the director of marketing at the Seacoast Science Center, has had a hand in the Atlantic Grill Music by the Sea series for the entire 22 years she’s worked at the Center. The event began around 25 years ago, Provazza said. “It’s definitely become a really popular, anticipated event on the Seacoast,” Provazza said. “Everyone has come to expect the party band, Jumbo Circus Peanuts, so they’re on the docket. … I’m really looking forward to the three bands ... on July 18 because that’s something we have not done before, [having] a threeband night. We’re calling it the Seacoast Legends.” Provazza said that crowds can get up to 1,200 people on their busiest nights, and that limited parking caps the maximum attendance around this number. She remembers both the Jumbo Circus Peanuts and Joshua Tree bringing in sellout crowds in the past and expects much of the same this summer. “So [my] advice is to arrive early,” she said. “We have food vendors on site, so enjoy dinner ... pick out your spot for your lawn chair and beach blanket and enjoy the beautiful sunset by the sea.” Provazza also encourages event attendees to take a stroll through the museum
A performance at Music by the Sea. Courtesy photo.
and its exhibits, as they will be open during the concerts and displaying a special exhibition through November called H20 Today from the Smithsonian Institution Traveling Exhibition Service that “basically [tells] the world’s water story, how water has impacted culture and commerce and religion and the environment.” “It is a fundraiser event but we want to make sure people understand that it supports our mission to spark curiosity, enhance understanding and inspire conservation of our blue planet,” Provazza said, “so we do offer some educational opportunities.” Provazza said that the Center enlists the help of around 50 volunteers for each Thursday night concert. The volunteer coordinator at the Seacoast Science Center, Laura Bahl, has been involved in a total of 37 concerts and has watched them evolve into a summer tradition in Rye. “I love that they have been going on for so long that families have memories that they bring in each season,” Bahl said. “Now some of the families of the past are sending their teens to us as concert volunteers.”
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Scenes from past Music by the Sea events. Courtesy photos.
Bahl also said that while the music nights are fun events where “the children dance and the volunteers smile,” she hopes event workers and attendees don’t forget the Seacoast Science Center’s goal in inspiring conservation of the planet. “You can not help but to question the health of the ocean when seated on the shoreline of our park,” Bahl said. “We use these questions to educate, to motivate.” The event is held rain or shine (with an exception for dangerous weather, including lightning and flooding). Food vendors will be set up at Odiorne Point State Park for the event, and the Center aims to make the event “zero waste,” encouraging event attendees bringing any food or water to use refillable water bottles and reusable containers. Tickets ate $12 for adults, $4 for children ages 3 to 12 and free for children under the age of 3. Tickets can be purchased beforehand or at the gate of the concert, are half-price for members of the Center and can be used at any of the four concerts. Gates open at 5 p.m. and music begins at 6 p.m. — Caleb Jagoda
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POP CULTURE
The Farm, by Joanne Ramos (324 pages, Random House) American parents who like the idea of children, just not the work, can now hire people to potty-train their children, or get them to sleep, in addition to throwing birthday parties, child-proofing the house and teaching little monsters manners. What if it were possible to outsource nine months of pregnancy as well? That’s the premise behind The Farm, the debut novel of New Yorker Joanne Ramos, who has created a chillingly plausible world in which ultra-wealthy couples pay for the incubation of their children inside “host” women who agree to live in ideal fetus-nurturing conditions for nine months. It’s plausible, of course, because something similar to this already goes on, most notably in India, where commercial surrogacy was just banned in 2018, and in the 47 states in America where surrogacy is legal, but most often used by women for whom it would be medically dangerous to carry a child, like Kim Kardashian, who just had a surrogate-carried son with Kanye West. In India, women were paid the equivalent of about $6,000 to be implanted with an embryo and stay at a center until they delivered. It was a way to earn a living for some women with few other options, as it is for Jane, the Filipino mother at the center of Ramos’s story. But The Farm gives surrogacy the Madison Avenue treatment, with hosts who are recruited for specific qualities, to include ethnicity, education and discretion, and then placed in a spa-like setting on 260 acres where their only job is to produce the highest-quality fetus. They do this with regular exercise, optimal nutrition, exposing the fetus to classical music and Winston Churchill speeches, and frequent testing. They are not allowed to get stressed, since cortisol can pass from the host to the fetus. Contact with the outside world is limited, because of this, and they’re required to pay their monthly obligations in advance, so they have nothing to worry about while inside Golden Oaks Farm. On the surface, it sounds great — women who don’t want to hinder their careers or take on the weight gain and other physical challenges of pregnancy get their babies; women who liked being pregnant and pampered are well-paid. But surrogacy under these terms raises plenty of ethical questions, not the least of which is the exploitation of poor women of color. The story is told through alternating perspectives of four women: Mae, the hard-charging millennial who runs Golden Oaks and envisions expanding the three-year-old business to the West Coast and ramping up its offerings; Jane, the impoverished new mother who applies to be a host after being fired from a
SEACOAST SCENE | JULY 11 - 17, 2019 | PAGE 34
nanny job; Ate (it means “big sister” in Tagalog), Jane’s cousin, who suggested Golden Oaks and cares for Jane’s baby while she is away; and Reagan, a cum laude graduate of Duke University, who becomes a host because she is desperate to get out from under the thumb and bankroll of her father and wanting to do good while earning some money. The hosts enter Golden Oaks hopefully, looking forward to nine months of pampering and the financial incentives, which include monthly payments and a large bonus upon delivery of a healthy child. But the restrictions soon begin to wear on them, and “the farm,” as Golden Oaks is dubbed by a cynical host frustrated that she can’t have conjugal visits with her boyfriend, imposes punishments when rules are broken. Moreover, as Jane’s and Reagan’s pregnancies progress, several morally challenging problems unfold, such as the host whose fetus was discovered to have Down syndrome, and the discovery of a tumor in a host. In cases like these, who makes the call of whether the pregnancy continues, and whether the life of the mother or the child is more important? The contracts, of course, were well-vetted, so Golden Oaks is ostensibly in control. But as Mae and her colleagues, who privately call the hosts by their numbers and not names, wade deeper into ethical bogs, the mission of Golden Oaks looks increasingly questionable, as does the fate of its guests. The main tension of the story derives from Jane getting troubling news about her daughter and her inability to help, because she is essentially under house arrest, and to leave the Golden Oaks seems impossible because
she would forfeit the money she so desperately needs, but also because it’s unclear what lengths the facility would go to to contain her. (More ethical nuances: could she be charged with kidnapping the fetus, in addition to breach of contract, if she managed to leave? The child isn’t biologically hers although it is inside her.) But The Farm, which vaguely seems a cross between The Handmaid’s Tale and The Help, also plumbs the unintended consequences of extreme income inequality and challenges the idea that America is better than poorer countries. To rich American housewives, Ramos writes, “the Philippines was a place of rot and menace, where everything could fall apart and often did.” But in America, “you must be strong and young and if you are not rich.” The old and feeble are hidden in nursing homes where they are roughly treated and parked in front of televisions all day, Ate explains. Ramos, the author, was born in the Philippines and lived there until her family moved to Wisconsin when she was 6. A former staff writer at The Economist and the mother of three, she drew from the experiences of Filipina women she met to write about the disparities between their lives and those of the families for which they work, caring for young children but not for too long lest they become too familiar. “They will tell you to ‘make yourself at home’ — but they do not want you to make yourself at home!,” Ate tells Jane, when coaching her on how to be a baby nurse. “Because it is their home, not yours, and they are not your friends. They are your clients. Only that.” Her words do not dazzle, but Ramos’s plotting is deft and her story memorable. Read it now, before it becomes the blockbuster movie that was ensured by the endorsement of Oprah Winfrey. B+ — Jennifer Graham
TOSSIN’ BAGS Shane from Billerica in a competitive game of beachside cornhole. Photo by Caleb Jagoda.
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12 POP CULTURE
All in a day’s work
Photo book features the seasonal workers of Star Island When Jennifer Moore told people that she was working on a book about the Pelicans on Star Island, she was often met with confused looks. “I didn’t know there were pelicans on Star Island,” they’d say, and Moore would explain that the “Pelicans” she’s referring to aren’t birds. Star Island is a municipality of Rye and the largest of the four Isles of Shoals, positioned on the border between New Hampshire and Maine about 10 miles out from the New Hampshire mainland. It’s a popular destination for seasonal religious and educational conferences. According to the Star Island website, there are 10 year-round residents and between 100 and 120 seasonal residents, known as Pelicans, who operate the island’s independent utilities, including water, waste and power; a first aid station; guest housing; the conference facilities; and the transportation system, boats. Moore, who resides in Kittery, Maine, and works at Portsmouth Public Library, recently published a photo book, Pelicans: Seasonal Workers of Star Island, in collaboration with photojournalist Anna Solo, that provides a behind-the-scenes
look at the life and work of the Pelicans. During the summer of 2018, Moore and Solo lived among the Pelicans, observing, photographing and interviewing them as they went about their daily work. The book features more than 100 pages
filled with photos of the Pelicans at work, which are divided into three sections: On Duty, Off Duty and End of Season. Additionally, there are photos of the island landscape and surrounding waters, which Moore said act as “palate cleansers, reminding the viewer of how beautiful the island is outside of just the dishroom where [the Pelicans] work.” Moore wrote all of the accompanying text for the photos, as well as a preface with a brief history of the Isles of Shoals and Star Island and an introduction to the Pelicans. She also recruited local illustrator Elizabeth DeJure Wood to illustrate a couple of maps of the island. Moore said that, while attending an event on Star Island, she became “infatuated with the Pelicans” and their way of life. “If you spend any time on Star Island, you realize that it’s a special place, and that the Pelicans are special people,” she said. “As I was watching them, they just seemed so happy and engaged with each other and their work. For people who are so young — many of them are college
students — they are more wise than you would think. I learned from them. I think, in a way, I had a crush on them.” Inspiration for the book came from a photo book Moore found featuring photos of the people of Brooklyn. “The photos were a little grittier, and that’s what I wanted to show about Star Island — the piles of linens needing to be washed, the dishroom, the dump,” she said. “I didn’t want it to be another photo book of perfect sunsets. I wanted a little more of a behind-the-scenes look at the gritty, hardworking New England.” Moore said she doesn’t consider herself a writer — Pelicans is her first and only book — but she was compelled to share the Pelicans’ stories. She created the book, she said, simply because she “wanted it to exist, and no one else was making it.” — Angie Sykeny Pelicans: Seasonal Workers of Star Island by Jennifer Moore The book is for sale at RiverRun Bookstore in Portsmouth and on Star Island.
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14 NITE
Heavy music
Balkun Brothers play back-to-back Cisco shows Fuhgeddabout Greta Van Fleet, veering from homage to pastiche as it attempts to be the next Zeppelin; the future of rock ’n’ roll past is Balkun Brothers. The Connecticut sibling duo’s sound is a molten melting pot of blues, punk, metal and psychedelic swamp boogie. It’s how the Black Keys with Johnny Winter and Lemmy Kilmister might have sounded. Steve and Nick Balkun have lately stamped their passports at many key stops on the sonic highways. They jammed with Watermelon Slim in Clarksdale, Mississippi, visited Jim Morrison’s Paris grave, cut a live LP in Memphis at Sun Studio, and played the Mountain Jam Festival. For the two, it’s a journey of both creation and experience. “We’re fans first,” Nick Balkun said by
telephone while driving to Summerfest in Milwaukee and a gig opening for Black Crowes frontman Chris Robinson. “You just get a respect for what it is to be in an underground art form; rock and blues is very underground in my opinion. I like studying all about the old blues and rock guys. We’re huge fans of the genres that we’re in. We’re living it.” Balkun Brothers are a two-man band for the same reason they’re rooted in the blues — necessity and sheer will. “The only club around us in Hartford that would let underage musicians into the open mics [was a blues joint],” Nick Balkun said. “If we wanted to play live and get our chops, we had to go there.” The duo move happened after multiple tries to augment Steve’s guitar and Nick Balkun’s drums failed. Bass players either quit from
SKIMS UP! Rick from York gets ready to hit some waves with a skim board. Photo by Caleb Jagoda.
Balkun Brothers. Courtesy photo.
exhaustion or got fired; different combos sputtered. “We had a horn section, other guitar players, we had a five-piece band for a while,” Nick Balkun said. “Then we had a bassist on a tour opening for Eric Sardinas, a huge influence of ours. He kept getting drunk every night, and we were like, ‘Screw this — we’re just going to be a duo.’” They’d just been signed to a French blues label, who loved the idea, “because it would be cheaper to put us on tour as a two-piece,” Nick Balkun said, adding that they faced a few challenges in the new stripped down format. “We both have to play leads now. I have to play a lot more, do more double bass, more stuff that is really full sounding.” His brother, a certified luthier, got to work. “Steve built himself two custom baritone guitars that have dual outputs so he goes to a bass amp and guitar amp and cranks them up to a million,” Nick Balkun said. “I have a drum machine too, so we have some crazy stuff going on onstage. It sounds like at least a three-person band.” Because they’re as honest as they are relentless, some gadgetry is verboten. “We improvise way too much to loop,” Nick Balkun said. “The most exciting part of a show for us can be writing songs on stage. … We do it all the time, every night. Looping
can be awesome too but it’s just not our thing. A new studio album was just completed, produced by Steve Albini, who worked with Nirvana, Fugazi, The Breeders, Iggy and many more. Due for release early next year, it ups the ante for the already intense band. The title track, “Here Comes the End of the World,” is jet-fueled punk fury at its finest. The other six songs don’t pull any punches either. The forthcoming disc was mastered at Third Man Records, and when the two arrived in Detroit to complete it, they were greeted with some news. “Jack White was at the studio, and the producer was like, ‘Hey man, just wanted to let you know the boss is here,’” Nick Balkun said. They’d been double booked. White broke the ice by coming over to say hello. “He was super cool and apologized about interrupting our session with his producer,” Nick Balkun said. “So we got some magical rock ’n’ roll dust sprinkled on the album.” — Michael Witthaus Balkun Brothers When: Friday, July 12, and Saturday, July 13, 7 p.m. Where: Cisco Brewers, 35 Corporate Drive, Pease International Tradeport, Portsmouth More: balkunbrothers.com
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BEACH BUM FUN JONESIN’ CROSSWORDS BY MATT JONES
“The Secret Ingredient” — time to rack your brain Across 1 American realist art school 7 Former “Tonight Show” host Jack 11 “What Do You Do With ___ in English?” (“Avenue Q” song) 14 BLAT ingredient
15 Entr’___ (play interlude) 16 Carson Daly’s old MTV show 17 Get a message across 19 Day of the week Uranus was discovered (abbr.) 20 Location of Ball State University
22 Future viewer 23 Farm habitats 24 Not worth a ___ (without value) 27 Classic (and, today, problematic) comic strip character Andy 31 Peevish mood 32 Went on an unfriending spree, maybe 36 “Old MacDonald” sounds 38 It’s equal to the sum of the two before it 42 Made up (for) 43 “A Streetcar Named Desire” shout 44 Sea eagles 46 Leaves town 48 Figure on Fox’s “First Responders Live”, e.g.
7/04
49 “... and Bingo was his ___” 51 Remove the rind from 55 Durational patterns in music 60 Gallery showing 61 And your secret ingredient is ... 64 “Why would this even happen?!” cry 65 “___ kleine Nachtmusik” 66 “Red Rocks” city of Arizona 67 Stereotypically Canadian interjections 68 Those things, in Tijuana 69 Setting of Hulu’s “Shrill” Down 1 Gp. that keeps planes from hitting each other 2 The Great Lakes’ ___ Canals 3 “Let me think ...” 4 “The Stranger” author 5 “Can you carry ___?” 6 Present time, poetically 7 Running speed 8 Trendy berry that will probably outlive its popularity thanks to crosswords 9 Fax cover sheet abbr. 10 Oboists need them 11 Like some goals 12 Sultanate on the South China Sea
13 Orioles’ div. 18 “If memory serves,” in text shorthand 21 “___, Mario!” (Nintendo catchphrase) 24 Abbr. on a sunscreen bottle 25 Yes, to Pierre 26 Snopes debunks them 28 Multiple-choice question choices, perhaps 29 ___ gow poker 30 “Chopped” props 33 Prepped 34 Brian who produced several U2 albums 35 “Aw, shoot!” 37 Cautionary connector 39 Head boss 40 State tree of Massachusetts 41 Sewer rodent 44 Fill with fury 45 Overtly enthusiastic 47 Made, like cotton candy 50 “Well, golly” 52 ___ forth 53 Kitchen tool for potatoes 54 Chopin practice piece 56 3-D scans 57 College in New Rochelle, N.Y. 58 Pool props 59 City pollution 62 Suffix for a particle 63 Photographer Goldin © 2019 Matt Jones
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By Holly, The Seacoast Area's Leading Astrologer
something about you! The bad news: she noticed your ear lobe hairs. • Virgo (Aug. 23-Sept. 22): If you truly love someone, then you must be ready to set him or her free, which means to have to stop chaining them up in the basement. • Libra (Sept. 23-Oct. 22): There, you checked your horoscope. Chalk up one more moment spent evading the abyss of your little life. • Scorpio (Oct. 23-Nov. 21): Your friends and neighbors all are aware that you’re finally on to something. Unfortunately, it’s a cactus.
• Aries (March 21-April 19): Minor adjustments are all that’s needed to improve your interactions with others. Start by placing duct tape over your mouth.
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• Taurus (April 20-May 20): Today you will make a big impression on your boss’s wife. Unfortunately, it will happen when you accidentally sit on her.
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• Gemini (May 21-June 20): You have many things to be thankful for. Many, many things. Give me a minute here.
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• Cancer (June 21-July 22): Your problem is that you fail to complete things, which leads to all kinds of • Leo (July 23-Aug. 22): The good news: that attractive co-worker finally noticed
• Sagittarius (Nov. 22-Dec. 21): No man is a failure who has friends. But with your friends, you really come darned close. • Capricorn (Dec. 22-Jan. 19): Because you can never keep any resolutions, you finally resolve to stop making them. Hey, wait a minute. • Aquarius (Jan. 20-Feb. 18): Today a family member brings surprising news. It’s surprising mostly because you have no known relatives. • Pisces (Feb. 19-March 20): You can’t teach an old dog new tricks. But it would sure be great if you could get him to stop pooping on the carpet.
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.
7/04
127701
SEACOAST SCENE | JULY 11 - 17, 2019 | PAGE 42
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20 BEACH BUM FUN ROCKANDROLLCROSSWORDS.com BY TODD SANTOS
SHE’S GOT EYES OF THE BLUEST SKIES Across 1. Trey Anastasio band 6. Oasis ‘__ Around The World’ 9. Not the A-list (hyph) 14. How much ‘Love’ Zep has 15. Comic book icon Lee that Guns N’ Roses paid tribute to on social media 16. Not video but this 17. Beatles “__ __ please believe me, I’ll never do you no harm” (2,7) 19. Josh WaWa ‘__ Of Her Perfume’
20. Radiohead “I’m a creep, I’m a __” 21. Joey of The Pixies 23. Roger Keith Barrett, pre-Pink Floyd 24. Sum 41’s ‘Lip’, after a fight? 26. Bad Religion turned over a ‘New __’ 27. Supertramp “__ __ little bit of your time to me” (4,1) 29. Pearl Jam ‘___ Christ’ 33. Buddy Holly is not tired and wants to ‘__ On’ 36. “Before we go any further I
want my __” Everlast 38. ‘Pink Moon’ Nick that tragically died at 26 39. ‘10 AC/DC soundtrack ‘__ Man 2’ 40. Makes stage costume dirty 42. Kind of ‘Language’ Yes uses for the deaf, perhaps 43. 8-person band 45. Kind of bass note 46. A Day To Remember ‘If It Means __ __ To You’ (1,3) 47. Guns N’ Roses ‘Catcher In __ __’ (3,3) 49. Guns N’ Roses’ Matt 51. ‘Philophobia’ Scots __ Strap 53. ‘Don’t Ask Me’ John Lydon band (abbr) 54. Chuck Berry’s least favorite IRS uncle 57. What tribute band did 61. Flamboyant frontman will do this “around” stage 63. Moody Blues will see ‘Nights In White’
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this 64. Black Stone Cherry song they play after they rock? (4,1,4) 66. Boom Crash Opera will take off the ‘__ Skin’ before chopping it 67. Sick Puppies ‘You’re Going Down’ album ‘__-Polar’ 68. Influence 69. One is needed for touring rocker’s toddler 70. Scott Weiland influenced Sublime song? 71. Frank Sinatra had ‘High __’ Down 1. What truck does to snowy parking lot 2. ‘12 Lumineers smash (2,3) 3. Death Cab For Cutie “This didn’t play like __ __ in my mind” (2,3) 4. Guns N’ Roses “You’re one in a million, you’re a shooting __” 5. English ‘Cash Machine’ band (hyph) 6. ‘Bitter Honey’ singer that likes boxer Muhammed? 7. A photographer will have a short telephoto this 8. Type of courtroom problems Axl Rose had 9. Mötley Crüe ‘Shout At The Devil’ song about a real bad guy 10. Pink Floyd song about the devil and soul singer Cooke? (7,3) 11. If Dave Matthews thinks about it he likes ‘The __ Of You’ 12. Vocal Theo Tams song? 13. ‘I’ll Be Over You’ band that also did
‘Rosanna’ 18. Meat Loaf’s kids? 22. Tour profit 25. Type of singer Pavarotti was 27. 2nd Prodigy album ‘Music For The Jilted __’ 28. Weather Report song for a Spanish goodbye? 30. The USPO will deliver this w/fan letters 31. ‘A Million Ways’ Chicago band (2,2) 32. ‘03 Dido album ‘Life For __’ 33. Frankie Banali band Quiet __ 34. ‘The Root Of All Evil’ band will be your __ Enemy 35. Cast a ballot to replace member 37. Beach Boys Bahamian folk song from Nassau ‘__ John B’ 41. Might sink this kind of pool ball during bar band 44. Live ‘Operation Spirit (The __ Of Tradition)’ 48. Duane Allman went to an orchard to ‘__ A Peach’ 50. Drummer Lars of Metallica 52. What gospel singer does really loud, perhaps 54. Paparazzi will do this at night 55. Dramarama ‘Haven’t Got __ __’ (1,4) 56. Cranberries ‘Icicle’ does this in the sun 57. “Your sex __ __ fire” Kings Of Leon (2,2) 58. Mexico’s ‘Labios Compartidos’ band 59. Neil Diamond “I know I had __ __ me to give” (2,2) 60. ‘89 Paul McCartney album ‘Flowers In The __’ 62. A certain Guthrie, not Woody 65. Winger singer © 2019 Todd Santos
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SEACOAST SCENE | JULY 11 - 17, 2019 | PAGE 45
22 NEWS OF THE WEIRD BY ANDREWS MCMEEL SYNDICATION
Bright idea
Arby’s has turned the trend toward plant-based “burgers” on its head with the new Marrot: a carrot made out of meat. Vice reported that Arby’s has definitively rejected the plant-based meats movement. “(W)hat Americans really want ... is great, tasty meat,” said Jim Taylor, Arby’s chief marketing officer. “So we said if others can make meat out of vegetables, why can’t we make vegetables out of meat?” The Marrot is made by rolling raw ground turkey breast into a carrot shape, cooking it sous-vide for an hour, covering it with a special “carrot marinade,” and then oven-roasting it for another hour. Bon appetit!
The litigious society
Tommy Martin, 58, of Mount Holly, North Carolina, hopes to see Hardee’s in federal court after a “humiliating” incident at a Belmont store in which Martin was given just two Hash Rounds on his breakfast plate, rather than the halfdozen or so depicted on the company’s website. Martin, who is black, told The News and Observer that he felt like he was in a scene from the segregated 1960s when he asked for more. “The manager came back and said that what you get. Got home with tear in mine eye,” Martin said in the handwritten lawsuit filed June 24 in U.S. District Court in Charlotte. The cashier was prepared to give him more Hash Rounds, Martin said, but the manager stepped in and gave him a refund instead.
Cultural diversity
A cafe in Bangkok, Thailand, is encouraging customers to “experience the death awareness” and reflect more on their lives by inviting patrons to get into a coffin and spend some time with the lid closed after finishing their coffee. Death Awareness Cafe owner Veeranut Rojanaprapa told United Press International that the practice encourages people not to be driven by greed. “When the lid of the coffin closes ... they will realize that eventually they cannot take anything with them.” (Hope there are air holes.)
Nightmare neighbor
After her husband suffered a stroke in 2012, Junghee Kim Spicer, owner of the Yakima (Washington) Arts Academy, increased the number of piano students she taught in her home, angering neighbor Paul Patnode, who complained and forced Spicer to get a permit that limited the hours and number of students she could teach each day, reported the Yakima Herald. Spicer complied, according to court documents, but Patnode, unsatis-
fied, sued her and lost that case in 2014. Undeterred, Patnode changed tactics: From November 2015 through March 2016, he parked his diesel pickup truck next to Spicer’s home, remotely revving the engine and setting off the truck’s alarm each time a student walked by. Spicer and her husband won a $40,000 settlement in their resulting lawsuit, and on June 25, the Division III Court of Appeals upheld that ruling. Chief Judge Robert Lawrence-Berry wrote: “(Mr. Patnode) intended to achieve through harassment what he had been unable to achieve through legal means.”
sia, in November 2018 was given a most memorable name by his parents, Andi Cahya Saputra and Ella Karin. Eightmonth-old Google was so named, Saputra told Indonesian media, because “Google has a great meaning ... Google is number one in the world, the site most visited by people.” The Mirror reported Saputra told his own father he hopes his son will become “a useful person” and “help” a lot of people, while also explaining that they didn’t want to “dilute” the essence of the boy’s name by giving him a middle or surname. He’s just Google. The baby’s mom wasn’t really on board with the idea until about three months after he was born. She said people ask if their next child will be Government in action Health Canada has issued a seemingly named WhatsApp, but it doesn’t bothobvious warning to consumers of Venus er her because they don’t understand the Simply3 razors: They pose a potential meaning of the name. cutting hazard. CTV News reported that the four-packs, sold at Walmart, have Precocious been recalled because “the blades ... can Little Sebastian Swenson of Blaine, become misaligned ... and pose a higher Minnesota, wanted Reese’s candy and risk of cuts during use.” No one in Cana- he wanted it NOW. So on the morning da has reported being cut. of June 11, the 4-year-old climbed into the front seat of his great-grandfather’s
Technotot
Hyundai Santa Fe and drove at low speeds to a nearby gas station, where police met him. To accomplish this, according to Fox9, he had to reverse out of the driveway and navigate winding residential streets before getting onto a busy fourlane avenue in rush-hour traffic. Along the way, he dinged a few mailboxes and a tree, but he arrived safe and sound. Blaine police Capt. Mark Boerboom told Fox News, “I’ve never seen a driver this young before operating a vehicle.”
Extreme
Michael Wardian, 45, chose the hottest day of the year so far in Washington, D.C., to tackle a longstanding goal of his: He ran all the way around the Beltway -- 89 miles. Wardian, of Arlington, Virginia, started at 1:30 a.m. on June 29 and ran for almost 18 hours, according to Fox 5 DC. “You’re like, ‘I want to do this but it’s never a good time,’” Wardian said. “So we just did it when we had the time.” Temperatures on June 29 reached 96 degrees. Visit newsoftheweird.com.
Two-year-old Rayna McNeil of San Diego is an early adopter of online shopping. In late June, as Rayna played with her mom’s mobile phone, she managed to purchase a $430 couch from Amazon. Mom Isabella McNeil told KNSD she had been scrolling through some couches on her phone before handing it off to Rayna, but she didn’t realize the toddler had made the purchase until a few days later, when she got a “Your couch has shipped” alert. “I didn’t remember ordering a couch,” she said. It was too late to cancel the order, so McNeil plans to resell the item locally. “Lesson learned,” McNeil said. She will make sure apps are closed in the future.
People different from us
• Zack Pinsent, 25, from Brighton, England, hasn’t dressed in modern clothing since he was 14 years old. Instead, he makes and wears clothes that were popular in the 1800s. “At 14, I made the symbolic decision to burn my only pair of jeans in a bonfire. It was a real turning point,” Pinsent told Metro News. On a typical day, Pinsent wears a floral waistcoat and knee-high leather riding boots, along with a jacket with tails and a top hat. He explains that his obsession started when his family found a box of his greatgrandfather’s suits. He now researches, designs and sews clothing for himself and other history buffs, to great response: “I’ve been all over the world and people are inquisitive and appreciative,” he said. • A baby boy born in West Java, Indone-
SEACOAST SCENE | JULY 11 - 17, 2019 | PAGE 46
PET OF THE WEEK This good-looking Labrador mix is Brody. A peach of a dog, he’s friendly, handsome and earnest. Brody was returned to the NHSPCA in Stratham because his people were moving and couldn’t take him. But that’s an opportunity for him to find a good forever home. Brody is 6, with a tan coat and perfect white markings. He gets along with some dogs, so if there is another dog in his adoptive home, an introduction will be in order. Brody can be touch sensitive, especially around his feet and rear so if there are children in the home, they should be older. Overall, he’s a terrific dog who will no doubt make a terrific friend.
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