Seacoast Scene 6/2/16

JUNE 2 - 8, 2016

Celebrate World Oceans Day P6 Seafood at your event P24

Inside the Seacoast Science Center P17

A WORD FROM LARRY

Cruise into summer

Master McGrath’s

In July of 1979, a Camaro car rally was held at Pawtuckaway State Park in Raymond, N.H., with 150 Camaros participating. I organized that rally, and in September of 1979, I got a few of those ownLarry Marsolais ers together, held a meeting and started a club. We elected officers and gave the club its name, the East Coast Camaro Club. Since then, the club has experienced continued strong growth and organization.

Members have had the opportunity to participate in a wide variety of activities while enjoying other club benefits such as discounts and access to information and friendships.

What started out as one person’s idea of a day of Camaroing has grown to be the largest independent Camaro club in the Northeast!

Now, even though I am no longer an active member, I do keep in touch. During the 15 years that I was an active member, I traveled to amazing places, learned much about cars, met incredible people and made many

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JUNE 2 - 8, 2016 VOL 41 NO 11

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

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Chris Karas 603-969-3032 chris@seacoastscene.net

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Have an event or a story idea for the Seacoast Scene? Let us know at: vinny@seacoastscene.net Unsolicited submissions are not accepted and will not be returned or acknowledged.

Unsolicited submissions will be destroyed.

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

8am-2pm

Takeout Available | Visit our website for entertainment

SEACOAST SCENE | JUNE 2 - 8, 2016 | PAGE 2

Photo by Vinny Manfrate.

COMMUNITY

6 Events from around the community

COVER STORY

8 Boardwalk bites

MAPPED OUT

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

PEOPLE & PLACES

17 The coolest Seacoast dwellers and scenes

FOOD

24 Eateries and foodie events

POP CULTURE

30 Books, art, theater and classical

NITE LIFE

32 Music, comedy and more

603.474.3540

www.MasterMcGraths.com

Circulation Manager Doug Ladd, 625-1855, Ext. 135 dladd@hippopress.com

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

friends that will always be remembered.

The club is having a reunion for all current and pass members on June 11 in Newbury, Mass., to celebrate their success. I believe that because of the hard work of members stepping up to the plate to be officers and continuing to bring in new members is the main reason the club has been successful — and the fact that these people share a common interest and pride in Camaros.

If you have a vehicle that you really take care of, or maybe a restored one, think about joining a club. You will learn, travel and make many friends. For more information about car shows and cruising, go to CruiseNH.net.

After all, I just wanted to get some Camaro owners together for a day of fun and look what happened!

As always, I would love to hear from our readers. Feel free to call me any time at 603935-5096 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.

BEACH BUM FUN

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34 Puzzles, horoscopes and crazy news

Celebrating

Season Our 45

th

BREAKFAST - LUNCH - DINNER

NOW !

N E P O

Outdoor Music Sat & Sun

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June 2 - 8, 2016

Music, food, brews and booze combine on Saturday, June 4, as the Blue Ocean Music Hall in Salisbury, Mass., will host the Coastal Music, Food and Spirits Mashup. See the story on p. 25.

The Hampton Beach Master Sand Sculpting Competition starts next week with the delivery of literally tons of sand. See the story on p. 18.

Chris Trapper promotes his new album during an intimate concert at the Music Hall Loft in Portsmouth on Friday, June 3, at 8 p.m. See the story on p. 32.

The Hampton Arts Network and Hampton Garden Club will partner for Art in Bloom on Wednesday, June 8, and Thursday, June 9. For info on the show and opening ceremony, see the pop culture listings on p. 30.

Make yourself a Market Square cocktail. See the recipe on p. 27.

Hampton’s Premier Seafood Downtown Restaurant SEACOAST SCENE | JUNE 2 - 8, 2016 | PAGE 4

Serving food until midnight, every day!

wine loft • old tavern • sports barn • outdoor deck 401 Lafayette Road | Hampton, NH 926-8800 | www.the401Tavern.com

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SEACOAST SCENE | JUNE 2 - 8, 2016 | PAGE 5

COMMUNITY

Run, clean, learn

Celebrate World Oceans Day at Hampton

ties about the ocean and how to protect the creatures that call it home. People not participating in the race are welcome to visit the Discovery Center while they wait for their family or friends to finish the 5K. “We’ll definitely be teaching people about the ocean at the Discovery Center,” Kennedy said. “People are welcome to come in and visit the touch tanks, see the exhibitions and learn about how to protect the environment.”

All funds from the 5K and any other donations go directly to the Blue Ocean Society’s efforts to research and protect marine life in the Gulf of Maine.

“Our goal is protect, research, educate and to inspire action,” Kennedy said, “and we are trying to do all of that at the 5K.”

By Vinny Manfrate

vinny@seacoastscene.net

The Blue Ocean Society for Marine Conservation will be celebrating World Oceans Day on Saturday, June 4, at Hampton Beach.

The celebration will include educational opportunities, a 5K race on the beach, a group beach clean-up and live music from the band Hilton Park.

“Having a race is something that we’ve talked about for a long time,” said Jen Kennedy, the executive director of the Blue Ocean Society. “It starts at the Discovery Center to the north end of the beach, to the state park, then back on the boardwalk past the Seashell Stage and ending back at the Discovery Center.”

The race will kick off at 9 a.m. and runners and walkers are welcome to participate.

The registration fee is $25 for adults and $10 for children. The first 150 registrants will receive a uniquely designed T-shirt made from organic cotton. While online registration closes on Friday, June 3, you can still register in person the day of the race.

At 10:30 a.m., after the race, there will be

Courtesy of the Blue Ocean Society for Marine Conservation

a beach clean-up open to families, individuals and groups. This is where participants can help keep Hampton Beach looking beautiful and learn a bit from Blue Ocean Society experts about efforts to study ocean pollution.

“People are welcome to stay all day for the run and clean-up or to show up for just one of those events,” Kennedy said.

The event will end with live music by Hilton Park, a Southern Maine native band, at the Seashell Stage. Hilton Park is known for its earthy and emotional Americana, folk and blues sound.

The Blue Ocean Discovery Center will be open throughout the event featuring its large touch tanks and educational opportuni-

The Blue Ocean Discovery Center is at 170 Ocean Boulevard, Hampton, N.H. To register for the 5k, visit runreg.com/run-forthe-ocean. For more information on the Blue Ocean Society, visit blueoceansociety.org or call 603-431-0260. The Blue Ocean Discovery Center will be opening full time daily starting on Saturday, June 18, with a new large tide pool tank coming soon.

Community happenings

Family fun, fundraisers, celebrations and more On Friday, June 3, the Children’s Museum of New Hampshire (6 Washington St., Dover, N.H., 603-7422002, childrens-museum. org) will present the opportunity to visit the museum for a discounted rate with First Friday $3 After 3 p.m. From 3 to 7 p.m., the first Friday of every month during the school year, the museum admission rate will drop to $3 per person. This provides an opportunity to try out the museum if you’ve never been or to have some creative playtime before bed. Call or

visit the Children’s Museum of New Hampshire website for more information.

The Rye-by-the-Sea Road Duathlon and Road Races will be holding their 20th race on Saturday, June 4, at 8 a.m. The event includes a 5K, a 17-mile bike ride and then another 5K. The duathlon will begin at the Learning Skills Academy (1237 Washington Road, Rye, N.H), with parking available at the Bethany Church (500 Breakfast Hill Road, Greenland, N.H).

Registration rates vary. You can sign up for the race

online by visiting ryebythesea.com. Online registration will close on Wednesday, June 1. Walk-in registrations are accepted on Friday, June 3, from 5 to 8 p.m. and on Saturday, June 4, from 6 to 7:30 a.m. Walk-in registrations have a slightly higher cost. Call 603-431-7867 for more information.

Don’t miss the fifth annual Wings & Wheels event hosted by the Rochester Police Department at the Skyhaven Airport (238 Rochester Hill Road, Rochester) Saturday, June 4.

DO YOU PICK YOUR OWN FRUITS AND VEGGIES OR BUY THEM AT THE STORE? “I buy them at the store. It’s just a lot easier.”

Julie Smith of Candia, N.H.

SEACOAST SCENE | JUNE 2 - 8, 2016 | PAGE 6

IPHONE OR DROID? “iPhone! iMessage is the best! I can’t even imagine being without it!”

Abigail Petrulio of Exeter, N.H.

From 10 a.m. to 3 p.m., there will be airplane and helicopter rides, demonstrations, live music, food, games and hundreds of cars, motorcycles and aircrafts on display. Admission is a donation to Gerry’s Food Pantry (monetary, grocery gift cards). Visit rochesterwingsandwheels.com.

On Tuesday, June 7, the Seacoast Science Center (570 Ocean Boulevard, Rye, N.H., 603-436-8043, seacoastsciencecenter. org) will host a screening of the film The Great Bear with a panel discussion at

6:30 p.m. The film seeks to educate viewers about the Great Bear Sea along British Columbia’s Pacific North Coast and about how education and science can make for a better future for our oceans. After the screening, there will be an interactive panel discussion with conservation experts throughout the region, moderated by Wendy Lull, president of the Seacoast Science Center.

This event is free of charge but reservation is required.

Call or visit the Seacoast Science Center website for more information.

The Seacoast Running Festival will take place Friday, June 10, through Sunday, June 12, at Salisbury Beach, Mass. On Friday, the Boardwalk Bash 5K will take place at 7 p.m.. On Saturday, Wall’s Ford 5K will start at 9 a.m. Joe’s Playland 1-Mile Fun Run will take place at 6 p.m. On Sunday the festival will end with the North Shore Half Marathon, starting at 8 a.m. All events feature postrace awards and parties. To register or view race maps, visit seacoastrunningfestival.com.

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Follow Route 1A for a leisurely drive along the Atlantic Ocean to Ray’s Seafood Restaurant and Lobster Pound.

107887 SEACOAST SCENE | JUNE 2 - 8, 2016 | PAGE 7

The best eats for the boardwalk

Photos by Vinny Manfrate.

By Vinny Manfrate

vinny@seacoastscene.net

Many of the eateries lining Salisbury Beach and the Hampton Beach boardwalk have been around for years, serving beach staples like fried dough and pizza by the slice. The Scene took a look at what makes great beach food, what’s changed over the years and how these eateries cater to the beach crowd.

Fried never goes out of style

The smell of fried everything mixed with the scent of salt water wafts through the air. For many, heading to the beach is SEACOAST SCENE | JUNE 2 - 8, 2016 | PAGE 8

a green light to indulge in foods that might be off limits.

“It’s junk food,” said Eddie Bishop, owner of Hampton Fried Dough. “People aren’t really here for [healthy food]. They are here for a good time, not to worry about calories.”

Bishop has been in the food business at Hampton Beach for over 24 years. He’s moved around a couple of times but settled in at Hampton Fried Dough, selling fried dough, funnel cakes, baked potatoes, corn on the cob, lemonade, deep-fried Oreos and deep-fried Snickers bars.

With over seven different funnel cake and fried dough toppings, Bishop said those two items usually battle it out for most

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popular on his menu, with powdered sugar being the most popular topping. There is also the chance to put some banana cream, cherry spread, apple spread, Nutella and much more on your fried dough or funnel cake and make it exactly the way you want.

For Bishop, the business hasn’t changed in years.

“I’ve been here 24 years and it’s like I just got here yesterday,” he said.

Over at Casino Fast Food, evolution is a necessity. But the appeal of comfort food, especially at the beach, is always a popular choice.

“We have subs, seafood, hot dogs, pizza, pretty much every kind of food there

is. We’re always adding new stuff as well,” said Pat Sullivan, owner of Casino Fast Food, which has been around for nearly 40 years. “It’s a quick, easy meal and you know what you’re getting.”

Sullivan said the most popular food item is still a basket of chicken fingers and french fries.

But this hasn’t stopped Sullivan from growing the menu and changing with the needs and wants of the customers. Shelf space is big when it comes to running a food stand at the beach. According to Sullivan, having an item out on the shelf that isn’t selling is costly to the business.

It’s imperative to have the ability to 10

HEALTHIER BITES You’d think with all the bathing suit-clad bodies on the beach, people might be less inclined to eat candy and fried foods, but it’s hard to resist the siren call of funnel cakes and caramel apples. Still, there are those who would prefer healthier alternatives, and there are a few places catering to the more bodyconscious crowd. The SurfSide at Salisbury Beach and Casino Fast Food, for example, are offering more and more healthy options as the demand increases.

Kathy Aiello said SurfSide has a small kitchen, so they have to get creative.

“We don’t have deep-friers or a grill, so we tend to lean more toward healthier fare by trying to put new twists on [traditional] items and keep them summer beach-time food,” she said. “Our paninis are freshpressed, blending the flavors together, and it’s amazing-tasting.”

One of SurfSide’s most popular items is a grilled chicken BLT panini; others are a specialty Cuban sandwich, a beach club and a new shrimp basket with a variety of dipping sauces.

“I think things are definitely moving in a healthier direction,” Aiello said. “We see a

lot of people with gluten allergies and such so we look into finding options for them. We also have four or five different salads on our menu along with the gluten-free options.”

Casino Fast Food has added kettle-cooked potato chips and chicken salad for some healthier alternatives to the fried food and french fries. Sullivan said that in the food business you have to adapt to what people want, and what people want at the moment are healthier options.

“You absolutely have to evolve,” he said.

“A lot of stuff has been here for a while but you have to have the ability to evolve with people’s interest. You have to be able to recognize what is working and what isn’t working.”

Other places in Hampton Beach and Salisbury Beach to check out for healthier fare are Groundswell Surf Cafe, Boardwalk Cafe, Farr’s Famous Chicken and La Spiaggia Pizza; each of those also offers salads, wraps and soups for those who are trying to stay away from junkier food — or those who just want to start with something healthy and save room for dessert.

Breath taking “birds eye” views of the Seacoast.

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Eddie Bishop making fried dough. Photo by Vinny Manfrate.

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9 accept the failure of certain items in order to make room for success.

“You have to not be scared to ditch what isn’t working in order to replace it with something better,” he said. “When I [took this business over] it was just a turnkey operation, I just had to not screw it up.

But now I’ve adapted to the times; we’ve upgraded to a new system and have all around brought the business into the 21st century.”

At Salisbury Beach, you can find the SurfSide, a place to grab a quick bite to eat while enjoying a day on the beach or sit and relax on a deck over the Atlantic Ocean. Now in its ninth summer, SurfSide has several years under its belt serving up beach fare.

“We serve a really cool appetizer menu,” said Atlantic Hospitality Group (which owns SurfSide) Director Kathy Aiello. “We also have a regular menu with sandwiches and hot dogs. When we look at menu popularity at the SurfSide, appetizers and snacks such as nachos and wings are our biggest sellers.”

want candy and you’ve also got people all the way up through seniors who are coming back to pick that fudge flavor that they’ve loved their entire lives.”

With the exception of new flavors, candy has stayed pretty traditional over the years, Statires said. With more taffy flavors than ever and an expanded inventory, the candy business has stayed true to its roots, providing a beach-time outlet for anyone looking to satisfy a sweeter craving.

“Everybody loves a good dessert or a good sweet,” Statires said, “Everybody's got a little sweet tooth in them.”

The Candy Corner and other stores like it along the beach sell retail candy such as swedish fish, jawbreakers, and jelly beans as well as traditionBILL STATIRES al favorites such as candied and caramel apples, caramel corn, cotton candy, homemade fudge and much more. According to Statires, the salt water taffy is one of their most popular items.

“I think coming to the beach gives people the craving for salt water taffy,” Statires said. “People will come to the store and think salt water taffy and little do they know that there’s actually no salt water in salt water taffy. But the name and being sold next to the salt water makes it the biggest attraction to beachgoers.”

Everybody loves a good dessert or a good sweet. Everybody’s got a little sweet tooth in them.

Candy land

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Candy shops are on almost every corner on the seacoast, especially at the beach. If you’ve got a sweet tooth, there aren’t many places better for indulging in your sugar craving.

“It attracts all ages,” said Bill Statires Jr., son of Bill and Linda Statires, owners of The Candy Corner at Hampton Beach.

“That’s the best thing about it. Little kids

Beach business basics

Having worked at fairs and carnivals prior to coming to Hampton, Bishop said he’s experienced in the ways of selling 12

Family owned and operated, providing the same friendly atmosphere since we opened, 56 years ago, in 1960.

The Dinnerhorn

Love it here.

The home of familiar favorites

The Brätskellar Pub

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What Do You Want this summer?

Beach Food?

Beach Fun? Beach Shopping?

Cascade Waterslide?

We Bet You’ll Find All That & More At The Hampton Beach Casino This Summer! www .H ampton B eacH c asino nH. com

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Smoky Quartz Distillery 894 Lafayette Road (Rte. 1) Seabrook, NH 03874

(603) 474-4229 • smokyqd.com facebook.com/smokyquartzdistillery Located on Route 1 in Seabrook, NH. We are an artisan ‘grain to glass’ craft distillery using only the highest quality ingredients to distill truly exceptional “Small Batch” aspirits.

Cotton candy. Photo by Vinny Manfrate.

Local grain. American made.

Smokey Quartz is a Veteran Owned Distillery

10 fair-type food and interacting with beachgoers.

“If you can’t converse with people and have a good sense of humor, you won’t be successful,” Bishop said. “If you walk out onto the … boardwalk … you can tell who has been hired just to do their job and serve people without being too friendly. I don’t look at it that way.”

According to Sullivan, keeping prices down and keeping beachgoers smiling and back on their way to the beach is essential for establishing returning customers.

“The price is fair, which is huge for us,” he said. “I’m big on not gouging people on prices. I think that’s why we’ve gained

Visit us and tour our distillery in person & enjoy a complimentary sample of our Vodka, Whiskeys and Rum.

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Salt water taffy. Photo by Vinny Manfrate.

such a great customer base.

The influx of beachgoers will surge over the next couple of weeks as summer really gets started. These few weeks provide a testing ground for many seasonal businesses, especially those serving food.

But with the unpredictable New England weather patterns, there’s no telling what each day will bring. Having the appropriate number of workers available and ready is imperative for food shops.

“It can be really tough because spring is so up and down,” Sullivan said. “You really don’t know what you’re going to get. The issue is getting the help back at the right time.”

For Statires, there is a deep-rooted focus on cleanliness at the Candy Corner. Ever since his family started the business, keeping the shop clean, tidy and welcoming has been a large priority, and he says it’s what has kept people coming back all these years.

“We pride ourselves on the cleanliness of the store and keeping it in tip-top shape,” Statires said. “When you walk on the beach, cleanliness might not be the first thing you think of, but my parents have done a great job the past 18 years and we get so many customers coming back. It’s just something that we pride ourselves on.”

No matter what their keys to success are, these beach eateries are ready for the crowds.

“Everybody loves the summer,” Statires said. “When the warm weather comes out, it’s nice to see the beach fill up again, and it’s nice to get back to work. My dad has been working on the beach his whole life. He’s been here for 50 years and it's routine for him and it's starting to become routine to me.”

14

SEACOAST SCENE | JUNE 2 - 8, 2016 | PAGE 13

GRAB A BITE ON THE BEACH Jilly’s Pizza 26 Broadway, Salisbury, Mass., 978-465-2455 What: Pizza, fried dough, onion rings, lobster rolls and more

Farr’s Famous Chicken 43 Ashworth Avenue, Hampton, N.H., 603-9262030, farrshamptonbeach.com What: Fried chicken plate dinners, hot dogs, burgers, wraps, sandwiches, subs, coffee, soda, Willey’s Candy Shop 4 Broadway, Salisbury, Mass., 978-465-5541, tea and a breakfast menu featuring breakfast sandwiches, eggs, smoothies, yogurt and more willeyshandmadecandy.com Ozzie’s Fried Dough What: Candy shop featuring chocolate creams, Sweet Hannah’s A 15 Broadway, Salisbury, Mass., 978-509- chocolate chewies, popcorn, brittle, salt water 81 Ocean Boulevard, Hampton, N.H., 603-6019100, ozziesplace.com taffy, caramel corn, fudge 6665, sweethannahs.com What: Fried dough, hot dogs, chicken fingers, What: Oceanside candy shop featuring salt Blink’s Frydoe subs, wings, fries, onion rings and burgers 191 Ocean Boulevard and 115 Ocean Boule- water taffy, homemade fudge, ice cream and Tripoli Pizza vard, Hampton, N.H., 603-926-8933, facebook. rows of big-name candy favorites B 15 Broadway, Salisbury, Mass., 978-465com/blinksfrydoe The Candy Corner 3846, tripolibakery.com What: Hot and fresh fried dough with a bunch 197 Ocean Boulevard, Hampton, N.H., 603What: Beach pizza of toppings to choose from 926-1740, facebook.com/thecandycorner Cristy’s Pizza What: Oceanside candy shop featuring salt Hampton Fried Dough B 11 Broadway, Salisbury, Mass., 978-462-2640 169 Ocean Boulevard, Hampton, N.H., inside water taffy, caramel corn, cotton candy, fudge, What: Beach pizza of the Center Mall Arcade, 603-926-4541, rows of big-name candy, caramel/candy apples and more SurfSide hamptonbeachcasinonh.com Here are some of the places along Salisbury and Hampton beaches where you can grab a quick bite to eat. Did we miss one of your favorites? Email vinny@seacoastscene.net and it could be featured in a future “Seacoast Eats” (see this week’s on p. 26).

25 Broadway, Salisbury, Mass., 978-463-9222, What: Fried dough and funnel cakes with sevsurfsidesalisbury.com eral toppings, baked potatoes, corn on the cob, What: Sandwiches, hot dogs, soups, salads lemonade, deep-fried Oreos and deep-fried Snickers bars Groundswell Surf Cafe

Sanborn Candy 169 Ocean Boulevard, Hampton, N.H., 603926-5061, sanborncandies.com What: Oceanside candy shop featuring homemade fudge, peanut butter cups, milk, dark and 25 Broadway, Salisbury, Mass., 978-255-1456, Casino Fast Food groundswellsurfcafe.com 169 Ocean Boulevard, Hampton, N.H., inside white chocolates, buckets of candy, maple sugWhat: Coffee, smoothies, sandwiches, wraps and facing out of the Center Mall Arcade, 603- ar candy and more 926-4139, facebook.com/casinofastfoods Golden Bowl Express Happy’s Fried Dough What: Seafood, pizza, chicken fingers, subs, 107 Ocean Boulevard, Hampton, N.H., 14 Broadway, Salisbury, Mass.

603-926-8882 What: Fried dough, German fries, lemonade, wraps, fried food, pretzels, popcorn and more What: Quick and easy Chinese takeout hot dogs and more

DRESS Yourself and

Full Service Public Retail Seafood Market

Your Home For Less!!!

Designer Labels & Accessories

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845 Lafayette Rd. (Seacoast Plaza) Hampton NH 603-967-4833 Email: T3SCB@comcast.net

COTTAGES, APARTMENTS & CONDO RENTALS

“FAMILY VACATIONS” REAL ESTATE INSURANCE

Pizza Etc. 117 Ocean Boulevard, Hampton, N.H., 603758-7499, facebook.com What: New York-style pizza, subs, Italian sausage, steak and cheese, ice cream and more Boardwalk Cafe 139 Ocean Boulevard, Hampton, N.H., 603929-7400, boardwalkcafe.net What: Burgers, appetizers, sandwiches, salads, wraps, seafood, soups and more Big Steve’s Italian Sausage 232 Ocean Boulevard, Hampton, N.H. What: Italian sausage, wraps, lemonade, french fries, pizza, calzones and more K. Stats/Stats Fried Dough 197 Ocean Boulevard, Hampton, N.H., 603601-8178 , facebook.com/k.statsHB What: Pizza, chicken tenders, fish and chips, ice cream, fried dough, smoothies, fried clams, subs and more La Spiaggia Pizza 215 Ocean Boulevard, Hampton, N.H., 603929-9202, find on facebook What: Pizza, salads, seafood, fried food Sabo’s Subs 6 C St., Hampton, N.H., 603-395-3661, find on facebook What: Sub shop just off Ocean Boulevard

Tastings and Tours

The Freshest Lobsters, Crabs & Fish

Rum, Brandy and Whiskey

Direct from our fishermen to the public!

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Winter: Friday-Sunday 10am-5pm

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926-2100 1-800-926-2004

Rentals Online: HarrisRealestate.com 100412

SEACOAST SCENE | JUNE 2 - 8, 2016 | PAGE 14

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PEOPLE AND PLACES

GET TO KNOW

KAREN PROVAZZA, MARKETING DIRECTOR AT THE SEACOAST SCIENCE CENTER IN RYE, N.H.

By Rob Levey

news@seacoastscene.net

How long have you been in operation?

The Seacoast Science Center has been delivering marine environmental programs since 1992 from its current building.

Before that time, naturalist-led proCourtesy photo. grams were taught out of the Toby Visitors Center. It was only seasonal, but there was such a demand for year-round programs that money was raised for a year-round facility.

How long have you been with the agency?

I’ll be here 20 years this coming January.

I started as a part-time employee when my children were young. My background was in marketing and graphic design.

How many visitors do you see each year?

Eighty thousand annually. Visitation fluctuates seasonally.

How has business been this year so far?

With the mild weather, our numbers were really strong this winter and the trend has continued.

As a nonprofit business, what business challenges do you face?

Through the years, recreational opportunities for families in the Seacoast have grown; there is more competition for people’s time.

But what we offer at the center is unique. We are located right on the rocky shore within Odiorne Point State Park, the perfect outdoor classroom. We can teach an indoor lesson and can go out into nature for real hands-on learning.

Are there other unique fiscal challenges you face as a nonprofit?

Admissions and sales in our nature store account for less than 20 percent of our operating budget. We offer fee-for-service programs and secure grants that enable us to develop new programs and exhibits, which accounts for nearly 30 percent of our operating budget. Our development team works hard to secure sponsorships and donations, a critical part of making ends meet. We also offer site rentals as well.

Where do your visitors come from? How does it break down?

Seasonally, we see more locals and members in winter. In the springtime, we see a lot of people within a 60-mile radius. Spring is also a busy school field trip season. In a low tide week, we will see thousands of schoolchildren, teaching them about the rock shore.

We teach children about intertidal zones and the animals that live there. We take them out on the shore for hands-on learning. In the summer, we of course see more tourists with more people vacationing on the Seacoast.

In the fall, we see more tourists without the young children.

What do you feel attracts so many visitors to this region?

The New Hampshire Seacoast has something for everyone. For nature-lovers, there are a lot of great places to explore and hike.

Odiorne has seven distinctly different habitats to explore. There are also fantastic shops and restaurants that can’t be beat here in Rye and all along the Seacoast. There are also great cultural venues and historical homes to tour.

Are you doing anything different now to better engage people?

In the last 10 years, there has been increasing competition for people’s time. There is a lot of important work being done by nonprofits on the Seacoast. One of the things we are focusing on is sharing how the work we do impacts individuals, the Seacoast, and the planet. We are making a difference in the community. Everyone knows the ocean is in trouble and we need to do something about it. It starts with education, sharing the impact stories, and making sure we let people know how the support they give through sponsorship, donations, or volunteering their time, is helping us deliver our mission and reach more people. We also have a great culture of collaborating with other nonprofits on the Seacoast. We are all in this together.

Do you foresee any changes in the future?

We are in the process of working on a new long-range plan. Our vision is a sustainable, healthy ocean. We want to reach more people and help them understand why ocean health matters. Ocean health impacts our daily lives and is critical for all life on Earth — from the oxygen we breathe to our climate and the food we eat. The choices we make every day impact our blue planet.

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PEOPLE AND PLACES GET OUTDOORS

Art in the sand

Sandcastle competition returns to Hampton Beach

By Jocelyn Humelsine news@seacoastscene.net

The 250 tons of imported sand that will be delivered to Hampton Beach will become the medium for 10 world-class master sand sculptors to begin their artistic journeys. The Hampton Beach Master Sand Sculpting Competition, now in its 16th year, takes place from Wednesday, June 15, when the sand is delivered, to Saturday, June 18, when a total of $15,000 will be awarded at 8 p.m., at the Seashell Stage. There’s a people’s choice award — voting takes place from 1 to 4 p.m. that day — and the Top 5 sculptures are voted on by judges.

“There’s a waiting list a mile long” to join the annual Hampton Beach Master Sand Sculpting Competition, says founder and master sculptor Gregg Grady Sr. It is by invitation only, and each participant has two years to place, which leaves spots open for newcomers.

Grady has been sand sculpting for over 20 years but is happy to bow out of this competition to concentrate on sculpting the sponsor site for the Hampton Beach Village District.

“I don’t compete in my own events; at other events, I hate it when the organizer wins all the money,” said Grady.

The criteria for judging revolve around three basic tenets. According to Grady, the very first thing the sculpture must have is curb appeal.

“Basically, we go after the ‘wow’ factor,” he said.

The second in line is technical difficulty and the skill level needed to achieve the

Courtesy of Hampton Beach Master Sand Sculpting Competition.

sculptor’s theme.

Lastly, the sculptor must consistently carry through with his theme and message.

“We don’t have an overall theme to the event, because if we did, we’d generally get the same type of sculptures. I like to leave it open so each sculptor has the challenge of creating his or her own themes and see how that world unfolds,” Grady said.

The only themed sculpture each year is for the sponsor site, the one Grady will be working on for the Hampton Beach Village District. This year’s theme is Under the Sea. So what happens if it rains? Once the works are complete, each is sprayed with windscreen (made of school glue and water) to protect against the elements and to serve as temporary installations until

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Sculpture by Justin Gordon. Courtesy of Hampton Beach Master Sand Sculpting Competition.

July 6, until which time the sculptures will be illuminated at night.

“Rain is actually good for it, unless it’s a torrential downpour,” said Grady. “It’s the only event on Hampton Beach that’s rain or shine, so it’s a perfect time to come down if it is raining — no traffic, or, if it’s a cloudy day, it’s not too hot on the beach.”

This year’s competition will see sculptors from Prince Edward Island, Vancouver, California, and Wisconsin, to name a few. Karen Fralich of Toronto, who was the 2006 and 2015 first-place winner, will be back in town to defend her title.

She’s joined again this year by Justin Gordon of Massachusetts, the 2015 People’s Choice winner; Guy Olivier-Deveau of Quebec, 2015’s second-place winner; Damon Langlois of Victoria, and Carl Jara of Ohio, 2015’s third-place winner. They were recently interviewed by the Hampton Beach Master Sand Sculpting Competition team.

“I create sand sculpture because I worship it; it is my spiritual experience. If I’m not talking to you, it’s because I’m in the middle of either rapture or despair. This moment is my life,” said Jara.

Olivier-Deveau said that the Hampton Beach event catapulted him on his performance track, allowing him to travel the world to showcase his art.

And Langlois, who by day works as an industrial designer, said, “This is why I love sand sculpting. It is spontaneous, physical, immediate and ephemeral, the opposite of my design work.”

A special fireworks display will follow the award ceremony on June 18. For more information, visit www.hamptonbeach. org, and to see Grady’s work, visit itsjustsand.com.

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What is your must-have riding accessory?

I would have to say my daytime and nighttime glasses.

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Do you listen to music while riding?

If so, what songs/artists are regularly on your playlist?

I don’t listen to music. I usually just sing to myself.

What is your favorite part about riding on the Seacoast?

My favorite part would have to be going out riding and meeting people and just enjoying the beautiful scenery.

Where is a dream place for you to ride?

I would really love to go to the Sturgis Motorcycle Rally in South Dakota or to ride the Pacific Coast Highway.

Anywhere out West really would be a dream.

If you could go on a bike road trip with anyone (real or fictional), who would that be?

To go on a road trip with my husband and all of my friends would be awesome.

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CAR TALK

Reader is all out of ideas about mystery noise

By Ray Magliozzi

Dear Car Talk: In hot weather, I occasionally hear a very loud horn-like sound when I drive at 65 mph or higher. The noise appears to be on the passenger side, toward the front of the car.

The local Honda dealer and a local mechanic have checked belts, windows, sunroof and the hood latch. It seems to happen only when I am driving on a curve, and it will stop if I slow to less than 65 mph. I need your help. Thanks.

— Maggie Well, since you’ve had several mechanics look at this, I’m going to make two assumptions. Well, three, actually.

Assumption One is that the mechanics have heard the noise.

Assumption Two is that once they’ve heard the noise, they’ve ruled out something dangerous, like a failing wheel bearing, and they’re convinced it’s more likely a wind noise, which explains the stuff they’ve checked so far.

And Assumption Three is that, since two shops have already been all over the car, I have no chance of figuring it out.

Back in the old days when a customer had a problem like this, we’d strap my brother to the hood of the car and then go for a drive and try to reproduce the sound. When we got back to the shop, we’d take the leaves out of his mouth, and ask him which direction the noise was coming from.

There’s a more modern-day version of that: We have a tool at the garage that has a bunch of small, wireless microphones that attach with hook-and-loop tape straps, suction cups or magnets.

With that tool, we can attach a bunch of sensors to various parts of the car and then drive the car, tuning in to one mic at a time. That allows us to home in on the exact location of the sound. That in itself doesn’t solve the problem, but it at least

narrows it down and gives us a fighting chance.

My first guess on something like this — although it’s just a guess — would be a bad windshield seal. As the speed of the car increases, the body flexes more.

And when you make a turn at 65 mph, the windshield opening may be flexing just enough to move the windshield gasket or seal and create a wind noise.

So here’s what I’d do: First, I’d ask your dealer to confirm that he’s ruled out anything dangerous, like a wheel bearing. Then I’d look for a shop that has one of the listening devices Imentioned earlier. Like NSA Motors.

And then try out some theories. Put a couple of microphones around the perimeter of the windshield, and see if the noise is very loud near one of them.

Or you can do it yourself by duct-taping your iPhone on there ... as long as you have the dropped-phone replacement coverage. Good luck, Maggie.

Dear Car Talk: If you drive one of the new plug-in hybrids or a gas/electric hybrid on pure electric for an extended period — say, six months or so — is it possible for the

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gasoline in said hybrid to go “bad”? I’m guessing not, that the movement of the car would keep the fuel mixed and not let it separate (or whatever happens to old fuel). Thanks! — Ed Theoretically, the gasoline can go bad.

Condensation can build up in the gas tank, and if gasoline sits long enough, it can break down and create varnishes, which can clog fuel injectors.

But manufacturers have anticipated the problem. In the Chevy Volt, for instance, if you’ve been driving on nothing but electric power for six weeks, the car will go into maintenance mode and run the engine for a short period of time.

That removes vapors and condensation, and keeps the engine lubricated.

If you manage to go a whole year without using the gasoline engine, the engine will automatically run until the tank is empty — or until you refill it with fresh gas.

Toyota has a similar system for its plug-in hybrids.

Bottom line: Don’t worry; be happy, Ed.

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FOOD

Coastal caterers

Fresh seafood for your event Liberty Lane Catering, Hampton

By Jocelyn Humelsine news@seacoastscene.net

If you can celebrate it, you can have it catered, and what better foods to have on the menu this summer than fresh seafood?

Here are three Seacoast standouts.

Little Neck Clambake Co., Seabrook

“Our biggest thing we’re proud of is the opportunity, whether at a corporate function or rehearsal dinner, to offer very authentic New England food to folks who have or maybe haven’t had it. We’re so close to the shore,” said Deke Fryberg, who opened Little Neck Clambake Co. in 2005, following his deep family roots in the fishing industry.

Fyrberg stopped offshore fishing about 12 years ago and has continued to work with Northern Ocean Marine trading seafood for the last 11 years now.

“I’ve been involved in many facets of the industry,” Fyrberg said. “I started as a kid helping out at the Fishermen’s Co-op in Newburyport with my dad, then worked with Ric Littlefield lobstering and harpooning tuna, and after finishing school spent two years offshore gillnetting for groundfish with Mike Leary on the Lori B. I’ve made a career out of it … and we, as a family, have been involved in the seafood business since the 1930s.”

According to Fyrberg, there’s nothing more “all-natural” than having a lobster caught in the Gulf of Maine on your plate, from sea floor to dance floor.

“It’s not a complex meal; it’s a matter of using the right ingredients and cooking them properly,” said Fyrberg.

His tenacity and tenure in the industry have fostered solid relationships with area vendors. Whether it’s clams harvested in Plum Island Sound, native corn or local veggies, Fyrberg knows someone who is the best at what he or she does.

“It’s part of my philosophy to know where things come from, and who has what coming in when. I’m friends with them, I know them personally,” said Fyrberg.

A few catering menu options

Shore Dinner: 1¼-pound Gulf of Maine lobster, 12-ounce grilled sirloin steak, 1/2 grilled barbecue chicken, or swordfish steak. Sides of New England clam chowder, steamers and/or PEI mussels, sweet summer corn on the cob, grilled hot dogs, potato chips, cole slaw, watermelon wedges, iced tea and lemonade.

Little Neck Lobster Feast: Two 1⅛-pound SEACOAST SCENE | JUNE 2 - 8, 2016 | PAGE 24

Photo courtesy of Little Neck Clambake Co.

Gulf of Maine lobsters or 14-ounce grilled rib-eye steak. Sides of New England clam chowder, Caesar salad, sweet summer corn on the cob, cole slaw, watermelon wedges, iced tea or lemonade.

Classic Surf & Turf: 1¼-pound Gulf of Maine lobster AND 10-ounce grilled sirloin steak or ¼ barbecue chicken. Sides of Caesar salad, baked potato, sweet summer corn on the cob, cole slaw, watermelon wedges, iced tea or lemonade.

Petey’s Summertime Seafood, Rye Hosting numerous company outings and private home parties, Petey’s also caters several weddings during high season.

“We do anything for anybody,” said Peter Aikens, owner of Petey’s, which opened in 1990 and has been catering for about 13 years. “If you start off with a clambake, you can add all sorts of stuff to make a bigger meal.”

They catch all their own lobsters (check out Petey’s Lobster Pound down the road from the restaurant) and source everything else locally when possible.

“The catering has been steady [and] we do quite a few clambakes every year,” said Aikens.

Petey’s also offers a pickup or delivery option for your catering needs if you’re a do-it-yourselfer.

With its proximity to top Rye beaches, Petey’s take-out window attached to the restaurant is super busy come summer.

“We do a lot of take-out business. People carry it all back to the beach for lunch.

It makes sense,” said Aikens.

And Petey’s claim to fame: Lobster Tail

on a Stick.

“We’ve become popular for it. Dipped in butter. We do a lot of lobster a lot of different ways: fried, steamed, baked, cold in a salad, lobster pie,” he said.

And nothing goes to waste when garnering the tails from the lobster.

“We make a stew or we’ll mix the claws and more tails for the lobster roll,” said Aikens.

A few catering menu options

Clam bake: 1 lb. lobster, 1 lb. steamed clams, corn on the cob, clam/fish/or seafood chowder (or lobster bisque), cole slaw, garden salad, Caesar salad, or potato salad, dessert.

Appetizers: Maine steamers, steamed mussels, scallops wrapped in bacon, shrimp cocktail, lobster cocktail, mini lobster rolls, baked seafood stuffed mushrooms, jerk chicken on a stick.

Soup/Salad: garden salad, Caesar salad, cole slaw, red bliss potato salad, clam chowder, fish chowder, seafood chowder, lobster bisque.

Platters: veggie, fresh fruit, assorted cheese and crackers, shrimp cocktail, lobster cocktail.

Entrees: sirloin steak, filet mignon, barbecue or plain chicken (1/4, 1/2 or breasts), burgers, hot dogs, chicken wings, barbecue boneless chicken breast, barbecue chicken sandwich, jerk chicken sandwich, garden veggie burger.

More lobster: sizes available 1, 1¼, 1½, 1¾ or 2 pounds (larger sizes available subject to availability), grilled lobster tails also available.

Galley Hatch Catering, established in 1995, became Liberty Lane Catering in 2011, thanks to its president, Kevin Sullivan, who has mastered the art of spicing up menu options; think Buffalo Spring Rolls with Bleu Cheese Sauce or Warm New England Crab Dip with Rustic Bread.

“A good amount of our business, a high percentage, is from weddings,” he said.

With their exclusive venue, Rivermill at Dover Landing in Dover, Sullivan said their wedding season is now longer.

“It usually ended around Columbus Day, but now it extends from April through the end of November,” he said.

According to Sullivan, their most popular add-ons include the Seafood Martini Bar and Sundae Bar, often in lieu of the actual wedding cake — it’s that good. And in true New England fashion, Sullivan also chooses to source locally as much as possible, within the confines of the seasons.

The benefits of only catering, versus also owning a restaurant, said Sullivan, is that they’re busy all the time. “And if we’re not busy, we’re not open. We can control our labor costs, and we don’t have to outsource or waste food.”

On the other hand, they have to be very savvy when planning ingredients.

“About 90 percent are plated meals, depending on where we are. So we don’t order whole chickens, for instance, if there’s no outlet for all its parts,” said Sullivan.

The corporate events, with five or six standing businesses from Rochester to Newburyport, keep them busy between weddings.

“The whole key in this business is to hire great people and serve great food,” said Sullivan.

A few catering menu options

Pasta Station: penne pasta, cheese tortellini, and roasted garlic and three-cheese ravioli. Marinara, pesto, and roasted garlic cream sauces. Mini garlic bread sticks.

Carving Station: slow-roasted prime rib of beef, boneless turkey breast, and lollipop lamb chops. Au jus, horseradish cream, gourmet mustards. Sliced French bread rounds.

Mediterranean Station: warm feta dip with house-made pita chips, roasted red pepper hummus, marinated roasted vegetables, caramelized onions, and imported olives. Gourmet crackers and flatbreads.

Seafood Martini Bar: chilled shrimp cocktail, jumbo sea scallops, and steamed garlic mussels. Served in a martini glass atop a chiffonade of lettuce. House-made cocktail sauce and lemon.

Make mine a mashup

Event mixes food-truck eats with live music and booze Music, food, brews and booze combine on Saturday, June 4, as the Blue Ocean Music Hall in Salisbury, Mass., will host the Coastal Music, Food and Spirits Mashup from 7 to 11 p.m.

“Last year, we held an event called Bourbon, Barbeque and Blues,” said Kathy Aiello, director of Atlantic Hospitality Group, which owns the Blue Ocean Music Hall and Event Center. “People had a lot of fun and it was very successful. This year, with the food truck craze, our executive chef, Harley Smith, has put together food truck-style stations with a phenomenal menu.”

The event will feature food tastings, over 40 craft beer tastings and spirit samplings.

Smith has put together food truckthemed tasting booths with international foods, and Goose Island, Smuttynose, 1800 tequila, Absolut Vodka and many more will be offering samples of beer and spirits.

From 7 to 9 p.m., the tastings will be tak-

ing place with indie-folk rock band Town Meeting performing upbeat music on the Blue Ocean Music Hall stage.

At 9 p.m., local band Third Man High will take the stage for a high-energy dance party until the end of the festival. Third Man High performs original material and covers of popular songs.

“We call it a mash-up because that’s truly what it is,” Aiello said. “You think about good mash-ups and this fits with different international cuisines with food and liquor along. It's a very fun night using different styles music and food making it a very unique evening.”

Tickets cost $45 for reserved seating, $38 for general admission, standing room only. Visitors will be given five tickets with admission, according to Aiello, and each ticket allows guests to visit each of the five food stations and try every type of food offered there before moving onto the beer/ spirit tasting. — Vinny Manfrate

FOOD TRUCK SAMPLING MENU Cuba vs. America – Petite Grilled Cheese Cuban, Sofrito Spice Tomato Soup Shooter Pit-smoked ham, Coca-Cola-braised pork shoulder, Emmental Swiss, Dijon mustard, Texas toast and Latin spiced tomato soup.

France vs. China – Bahn Mi Sandwich Chinese five-spiced braised wagyu beef brisket, fermented garlic aioli, caramelized savoy cabbage kraut, candied mustard seeds, watercress, baguette.

Mexico vs. Korea – Kimchi Spiced Enchiladas Del Mar

Soy, ginger and garlic poached tilapia, steamed rice, pickled Napa cabbage, kochujan roja, flour tortilla, toasted sesame seeds.

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FOOD

New England vs. Creole – Crispy Oyster Po Boy Sliders Cape Cod oysters, creole mustard, tomatillo and bread and butter pickle chow chow, brown bread rolls.

Brazil vs. France – Crepes Caipirinha Flambe of bananas and cachaca, sriracha-spiked Nutella, toasted coconut, salted peanut crumble, dehydrated lime dust.

For family fun meet us at the Community Oven!

For foodies

Classes, special meals and other food fun Jack’s Abby Craft Lagers will be at Prost Specialty Beer and Wine (44 Lafayette Road, North Hampton, N.H., 603964-0953, prostcraftbeer. com) on Friday, June 3, from 5 to 7 p.m. for a tasting of their craft lagers. The tasting will also feature pizza from M&Y Brick Oven Pizzeria Bar and Grille. Visit the Prost website for more information.

The Chez Boucher Culinary Arts Training Center (32 Depot Square, Hampton, 9 2 6 - 2 2 0 2 , c h e z b o u c h e r. com) will offer a one-day workshop: cooking with

rice on Saturday, June 4, at 9 a.m. The menu will include wild rice salad with radish and ricotta, great paella, risotto milanese, spiced pomegranate rice and fruity rice pudding. The cost to attend the class is $99. Call or visit the Chez Boucher website to make reservations.

Due to high demand, Chef Bill Irish and his wife, Wendy Irish, will Return to India at the Victoria Inn (430 High St., Hampton, N.H., 603929-1437, victoriainn.com) on Wednesday, June 8, from 6 to 9 p.m. As part of the

For the Love of Food and Drink Passport series, the class will walk participants through Indian food and culture, repeating a very successful previous class at the Victoria Inn. Tickets cost $50 per person. The cash bar will also be open for participants to pair wines, brews and cocktails with their recipes. Seating for these classes is limited and tickets can be purchased from brownpapertickets.com or by calling the Inn. Visit fortheloveoffoodandcooking. com or call 207-703-8820 for more information.

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SEACOAST SCENE | JUNE 2 - 8, 2016 | PAGE 25

FOOD

AT ASHWEE’S ICE CREAM Ice cream is always a favorite for people spending a warm day at the beach. The Scene spoke with Lori Morrell, owner of Ashwee’s Ice Cream (19 Ocean Boulevard, Hampton, N.H.,

603-770-5014 ashweesicecream. com), an old-fashioned ice cream joint featuring all kinds of flavors of Gilford’s Ice Cream, plus Coney Island hot dogs.

How did Ashwee’s get its name?

We actually named the stand after my daughter. Her name is Ashley and when she was really young, we called her Ashwee. It was actually my son who suggested that we name it after “Ashwee.”

What do you think sets you apart on the seacoast?

We’re very family-friendly and we have seats and a room where people can come by and sit and hang out. We have great ice cream as well as Coney Island hot dogs.

What is an essential skill for owning an ice cream shop on the seacoast?

I would have to say patience and a welcoming personality.

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How do you prepare for the warmer months?

It can be hard. It’s whatever is weather permitting and you can’t really prepare for that. Every day is a different challenge.

What’s your favorite summertime ice cream?

Maine Black Bear is my favorite.

What is your favorite ice cream topping?

I really enjoy fresh pineapples on my ice cream.

What celebrity would you like to serve?

Actually, last year, Love and Theft, a country band, came into the shop after per-

Courtesy photo.

forming the Casino Ballroom. One of them was with their wife and baby and they were just very normal people. They ended up signing a napkin for us. … If they came in again, that would be awesome.

What is your favorite thing about being located on the Seacoast?

I would have to say the best thing about the Seacoast is the diversity of the people who live and visit here.

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Drinking in Texas

A little wine, a little moonshine

By Stefanie Phillips

news@seacoastscene.net

Come Visit Exeter’s Newest Wine Cellar Specializing in Exclusive & Restaurant Only Wines & some of your favorites too!

85 Water Street, exeter, NH OpeN 7 DayS . 603-778-3770 WWW.treNDSgiftgallery.cOm SEACOAST SCENE | JUNE 2 - 8, 2016 | PAGE 28

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When you are a wine enthusiast, travel naturally includes visiting wineries, breweries and even distilleries. I recently traveled to Texas with family to visit other family members who are wine enthusiasts as well.

During a trip in 2011, we visited several wineries, and this time we had the opportunity to visit most of them again.

Some had changed or expanded, while others were offering different products. Now that I know more about wine and what I like, it was interesting to return with a new perspective.

Wine-tasting is about the same no matter where you go, but the key for me is learning about the local products — what grows best there and why; how things are made; the producers’ stories; why they entered the business and what keeps them going.

Winery on the Gruene in New Braunfels, Texas, is a cozy little winery with a nice outdoor seating space. We had somewhat limited time when we stopped in, but they let us take our time and do our tasting.

They have more than 30 wines, so choosing which ones to taste is quite a task. They do not grow their own grapes, but source juice from more than a dozen countries. They also make wine for Gruene Homestead Inn from the inn’s own Spanish red grapes.

In addition to tasting and purchasing wine to go (it’s allowed in the town of Gruene as long as you have a plastic cup), you can make your own wine there. You decide what you want and help make it, and they take care of the rest for the next eight weeks. Then you return, bottle it and pick out your own custom label.

I tried their Piesporter (a white wine named after the town in Germany where the grapes originated), Sweet Memories (a zinfandel, cabernet and pinot noir blend), Li’l Cranberry, also known as Cranberry Chianti, and Cool Breeze Ice Wine. Overall, I found their wines to be sweet but refreshing for the Texas heat. I also purchased a few bottles and brought them back to New Hampshire to enjoy later.

Also located in the adorable Gruene Historic District is The Grapevine, a wine tasting room with one of the largest selections of Texas wine. They have other wines too, but I enjoyed browsing their selections and checking out the wine labels. I love the idea of this store, because being in such a tourist-heavy location, this is a great way for Texas wineries to showcase their products. Their tasting menu wisas extensive and allowed us to taste wines from wineries

A taste of Texas. Photo by Stefanie Phillips.

we were not going to be able to visit during this trip (you’re allowed three complimentary tastings per day). They also offer beer tastings, pints and growler fills.

I visited my first distillery on this trip.

Hill Country Distillers now occupies the former location of Comfort Cellars Winery, located in the little town of Comfort, Texas.

Here, John and Cayce Kovacs make Texas moonshine from prickly pear cactus, as well as moonshine from jalapeño peppers, gin from cactus and Texas juniper berries and moonshine infused liqueur. The moonshine wasn’t my favorite on its own, but the distillery has an impressive drink menu made with their products. They have figured out what tastes best so you can sit and relax in their beautiful space and enjoy a cocktail. I had the Blue Moon, made with cactus moonshine, lemonade and blue curacao. I also brought home some Dulce orange liqueur and can’t wait to try it in margaritas instead of triple sec.

One of my favorite things about our visit to the distillery was the tour, where we got to see where and how the moonshine is made. This is no easy process, as the cactus is picked and chopped by hand, fermented in 50-gallon batches and bottled mostly by hand as well. Some of the moonshine is also barrel aged in used bourbon barrels and new charred oak barrels. We were able to see these in the distillery. The Kovacs have certainly done a great job updating the building, and the tasting room has a great, welcoming atmosphere. I never thought I’d like moonshine but had the chance to taste a few of the cocktails, along with the liqueur, and it was obvious their hard work is paying off.

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107943 SEACOAST SCENE | JUNE 2 - 8, 2016 | PAGE 29

POP CULTURE

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LUCY WAINWRIGHT ROCHE Saturday, July 25

GARY HOEY BAND CHARLIE FARREN Thursday, July 14

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BRETT DENNEN Saturday, July 16

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The Hampton Historical Society’s next book group meeting will be discussing Founding Mothers by Cokie Roberts on Sunday, June 5, at 4 p.m., at the Tuck Museum (40 Park Avenue, Hampton, N.H.).

Barbara Tosiano, director of the Hampton Fall Free Library, will be leading the discussion on the book and the lives of women immediately following the Revolutionary War, including Martha Washington, Abigail Adams, Mercy Otis Warren and others who helped establish the country. Tosiano will prepare baked goods representing the time period discussed, such as Sally Lunn bread.

Call 603-929-0781 or visit hamptonhistoricalsociety.org for more information.

On Thursday, June 9, author Rinker Buck will be at the Music Hall Loft (131 Congress St., Portsmouth, N.H., 603-4362400, themusichall.org) at 7 p.m., with his book The Oregon Trail, a story of traveling the famous trail the old-fashioned way, in a covered wagon. Tickets are $31 ($29 for members) and include a reserved seat, a copy of the book, a bar beverage, author presentation, Q&A, booksigning and meet and greet. Call or visit the Music Hall website for more information or to purchase tickets.

Angela Hanscom will be at the Water Street Bookstore (125 Water St., Exeter, N.H., 603-7789731, waterstreetbooks.com) on Thursday, June 9, at 7 p.m. with her book Balanced and Barefoot.

Hanscom is an author, therapist and founder of TimberHook and will speak on how outdoor play and unstructured freedom are vital to children’s cognitive development and growth.

On Tuesday, June 14, at 7 p.m. author Laura Lippman will be at the Music Hall Loft (131 Congress St., Portsmouth, N.H., 603-436-2400, themusichall. org) with her book Wilde Lake.

BEST PLACE TO SWIM: OCEAN, LAKE OR POOL? “My favorite place would be a pool by the ocean. I’d have the safety and cleanliness of a pool with the sound and smell of the ocean. Plus, it’s a lot easier to get out of a pool. Does that make me sound old?”

Jerre Smith of Candia, N.H.

The crime writer’s newest novel explores the frailty of memory and how heroes can become villains. Tickets are $41 ($39 for members) and include a reserved seat, a copy of the book, a bar beverage, author presentation, Q&A and a book-signing meet and greet. Call or visit the Music Hall website for more information or to purchase tickets.

Art

The Coastal Arts Festival will take place on Saturday, June 4, and Sunday, June 5, from 10 a.m. to 5 p.m. at the Seaglass Restaurant and Lounge (4 Oceanfront North, Salisbury, Mass., 978-4625800, seaglassoceanside.com).

Admission is $5. The festival will feature work from over 50 seacoast artists crafters and nonprofits, a beachcomber contest featuring $650 in cash and prizes, giant indoor sand sculptures, the Seaglass food court, live music, a free treasure chest raffle and a scavenger hunt. There will also be other paid events such as yoga on the beach, an artist bar, the Coastal Food and Music Mash-Up, a seascape creations workshop and the Mermaids and Mates Brunch. Call or visit the Seaglass Restaurant and Lounge website for more information.

The Hampton Falls Parks and

Recreation Commission will be holding the first annual Art on the Common on Saturday, June 4, from 10 a.m. to 5 p.m., at the Hampton Falls Common. There is no admission charge and the artwork presented will be on sale.

Artists from all different media, styles and subject matter will be displaying their art. There will also be a children’s activity tent and the Hampton Falls Fire and Rescue will be selling hot dogs, burgers and beverages. Proceeds from these sales will go towards EMS equipment including a new fire truck in 2019. Visit artonthecommon.com for more information and samples of artwork.

The Hampton Arts Network and Hampton Garden Club will partner for Art in Bloom on Wednesday, June 8, and Thursday, June 9.

The opening ceremony will take place on Wednesday, June 8, from 6 to 8 p.m. at the Partridge House (777 Lafayette Road, Hampton, N.H., 603-929-3850, hamptonartsnetwork.org). HAN artists will display their artwork as the Hampton Garden Club will prepare floral arrangements in interpretation of artists’ works. The event will feature refreshments, raffles and a people’s choice award. Visit the Hampton Arts Network website for more information.

Saturday, August 13

DR. DOG Friday, August 19

WGBH A CELTIC SOJOURN Saturday, August 20

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‘WEIRD AL’ YANKOVIC Saturday, Sept. 3

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SEACOAST SCENE | JUNE 2 - 8, 2016 | PAGE 30

Theater

Curious George will be at the Rochester Opera House (31 Wakefield St., Rochester, N.H., 603-335-1992, rochesteroperahouse.com) on Friday, June 3, at 7 p.m. Tickets cost $12. Curious George: The Golden Meatball is a musical based on the Curious George books and sees the famous monkey and his adventures on allyou-can-eat meatball day. Call or visit the Rochester Opera House website for more information.

From Friday, June 10, to Sunday, June 12, The Rochester Opera House (31 Wakefield St., Rochester, N.H., 603-335-1992, rochesteroperahouse.com) will be hosting Roald Dahl’s Willy Wonka. Play times are Friday at 7:30 p.m.; Saturday at 2 and 7:30 p.m., and Sunday at 2 p.m. The adventure follows Charlie Bucket and his visit to the mysterious chocolate factory owned by none other than Willy Wonka.

Tickets cost $14. Call or visit the Rochester Opera House website for more information.

The Players’ Ring Theatre will be putting on Hansel and Gretel through Saturday, June 11, at various dates and times. This is an original musical adaptation of the classic fairy tale. The show will focus on themes such as desperation, right and wrong, love and making your way through the darkness.

General-admission tickets cost $15 ($12 for students, seniors and members). Call or visit the Players’ Ring website for more information.

Classical

Tuckerman’s at 9 Rockin’ A Capella will perform with guests [mix]tape on Friday, June 3, at 7p.m., at the First Parish Congregational Church (218 Central Avenue, Dover, N.H.). Both groups will perform a capella versions of songs from the 1950s through today. Admission is $10 for adults, $5 for children under 17.

There is also a $25 family package available. Tickets will be sold at the church office and at the door. Visit tuckermansat9.com.

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SEACOAST SCENE | JUNE 2 - 8, 2016 | PAGE 31

NITE

Haley & Jeremy eat at Farr’s before the prom.

True to the song

Chris Trapper lives his music

By Michael Witthaus

news@seacoastscene.net

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There’s an intimacy throughout Chris Trapper’s sublime new album, Symphonies of Dirt & Dust. From the longing “If You’re Still There” and be-in-the-now “Everything Was Possible” to the title cut’s sweet regret with a “Norwegian Wood” opening riff, its songs ring like honest reflections of the writer’s life.

Interestingly, the record didn’t begin with Trapper finding his muse, but rather as an assignment. The producer of “This Time,” Trapper’s song from the 2007 movie August Rush, called him needing material for another screen project. Two Trapper songs made it into Some Kind of Beautiful, released last year and starring Salma Hayek, Pierce Brosnan and Jessica Alba: “If You’re Still There” and a remixed version of 2010’s “Into the Bright Lights.”

For Trapper, though, telling someone else’s story means making it his own.

“When I write songs for film. which is not often, I always need to interject myself,” he said during a break from a tour that stops at Portsmouth’s Music Hall Loft on June 3.

“My greatest fear would be to tour around and have to sing a song that meant nothing to me. I learned that from the August Rush soundtrack ... if I hated it, playing it live all the time would be hard, like being in a cover band doing songs that you hated every night.”

Though most of the new record’s songs were written during a six-month burst Chris Trapper

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SEACOAST SCENE | JUNE 2 - 8, 2016 | PAGE 32

When: Friday, June 3, at 8 p.m.

Where: Music Hall Loft, 131 Congress St., Portsmouth Tickets: $18 at themusichall.org

Chris Trapper. Courtesy photo.

in early 2015, the title cut is more than a decade old. Written on piano and shelved because “the lyrics didn’t like the song,” he redid it on guitar. He said that the tune’s emotional theme is a recurring one. “Basically, I’ve written about 18 years’ worth of breakup songs about a girl that I dated for 18 months; for some reason, there are intense moments that stay with you.”

Trapper is happily married with two kids, but more often than not domestic bliss doesn’t inform his art.

“I can’t think about what to write about in the present, but I can definitely call back to a lot of experiences from the past,” he said. “It’s not necessarily the person but more the weakness they show in you … those moments when you feel shattered and most vulnerable; that is the stuff.”

Symphonies of Dirt & Dust was done at producer Jason Meeker’s Boston house, a fortunate accident that explains much of its up close and personal quality.

“I literally recorded it in his bedroom; that’s as intimate as you can get,” Trapper said with a laugh. “Jason asked me to come over and demo a song, which got into the movie. I said, ‘Well, if Hollywood isn’t noticing that this is not a huge-budget recording, let’s do it all in here.’ We had a nice vibe going; we’d record then we’d stop and take a nice coffee break.”

From the lush production on tracks like “Honest Man in California,” “Blind Leading the Blind” and “Best in Me,” it’s easy to see how they fooled the movie makers.

“You can make a record now from anywhere,” said Trapper. “But what I loved about working with Jason is that he has great ears. … He was obsessed with getting each song really, really right and perfect.

He’d send me mixes at 3 a.m. There was a kind of mad scientist vibe.”

Back in the ’90s, Trapper played with The Push Stars and walked on stage every night with a big sound behind him. These days, he plays solo, and he’s mastered the skill of moving from the studio to the spotlight.

“In many ways, as long as you really figure out the emotional content of the song, you can translate anything,” he said. “Look at Bruce Springsteen doing ‘Born to Run’ as a solo acoustic song — it was such a big anthem. If you can do that, you can make anything work. With this record, I think everything that we’ve played so far has worked pretty well live.”

His upcoming Portsmouth show is selling fast; Trapper enjoys returning to the cabaret-style venue, an adjunct to the the larger Historic Theatre.

“It’s a really good showcase room,” he said. “What I do is try and blend comedy with heartfelt songs, and if you have the right setting, it can work really well. That room works perfectly.”

Night out

Live music and comedy events Comedy night returns to the Old Salt (490 Lafayette Road, Hampton, N.H., 603-926-8322, oldsaltnh.com) on Thursday, June 2, at 7 p.m. The show will star comedians Orlando Baxter and Greg Boggis. Tickets cost $15.

Call or visit the Old Salt website for more information.

The Last Duo will perform at Savory Square Bistro (32 Depot Square, Hampton, N.H., 603926-2202, savorysquarebistro. com) on Friday, June 3, from 7 to 10 p.m. The Last Duo has a classic rock sound, covering

bands such as The Eagles, Simon and Garfunkel and The Beatles.

The Blue Ocean Music Hall (4 Oceanfront North, Salisbury, Mass., 978-462-5888, blueoceanhall.com) will host comedian Juston McKinney on Friday, June 3, at 8 p,m.

Tickets cost from $22 to $25.

McKinney is a regional native who has performed multiple times on The Tonight Show and has had his own Comedy Central specials.

Dark Star Orchestra will perform at the Hampton Beach

Casino Ballroom (169 Ocean Boulevard, Hampton, N.H., 603929-4100, casinoballroom.com) on Friday, June 3, and Saturday, June 4, at 8 p.m. Tickets cost $28 in advance, $33 the day of the show. A special two-day ticket includes both shows for $51. Dark Star Orchestra tours using the set lists from various Grateful Dead shows, allowing them to recreate classic concert performances.

Mel and John will perform at Savory Square Bistro (32 Depot Square, Hampton, N.H., 603-

926-2202, savorysquarebistro. com) on Saturdays, June 4 and June 18, from 7 to 10 p.m. Mel and John are a husband-and-wife duo who play standard favorites along with modern hits.

Hinder will perform at the Blue Ocean Music Hall (4 Oceanfront North, Salisbury, Mass., 978462-5888, blueoceanhall.com) on Sunday, June 5, at 8 p.m.

Reserved seating costs $29.50 to $35.50. Hinder will be bringing their hit songs “Get Stoned” and “Lips of Angel” along with the rest of their rock music catalog.

108058

SEACOAST SCENE | JUNE 2 - 8, 2016 | PAGE 33

BEACH BUM FUN JONESIN’ CROSSWORDS BY MATT JONES

“Freemium” — another freestyle display of words Across 1 Brake quickly and accurately 12 Zapp Brannigan’s timid, green assistant on “Futurama” 15 Interactive Twitter game on Comedy Central’s “@midnight” 16 Eggy prefix

17 Part of a content warning, maybe 18 Columnist Savage 19 Palindromic “War on Poverty” agcy.

20 Providing funds for 22 Body part in a lot of cow puns 25 Kind of dye containing nitrogen

26 Without a stitch 27 Bob Ross ‘dos 28 Fault finder 31 Physicians’ medical gp.

32 “Cast Away” costar (in a way) 33 Clearance sale container 34 Herd of whales 35 Grass bought in rolls 36 Be the author 37 Greek vowel that resembles an English consonant 38 Title for a Khan 39 “Thirteen at Dinner” detective 41 Bon ___ (cleanser brand) 42 Stuck trying to get somewhere, maybe 44 Aesopian conclusion 46 Drei squared

5/26

47 “M*A*S*H” soldier, briefly 48 Orgs.

49 Pull forcibly on 52 Hard ending?

53 Comedian Notaro 54 2014 bio subtitled “Paul McCartney in the 1970s” 59 Ending for winter or weather 60 Assimilate a different way of life, perhaps 61 French possessive meaning “your” 62 Cinematographer’s option Down 1 “___-La-La” (1974 Al Green hit) 2 One of Lincoln’s sons 3 Sch. for Cowboys, Buckeyes, or Beavers 4 Innermost layer of tree bark 5 Sleek, whiskered swimmers 6 Gp. with a phonetic alphabet 7 Comics outburst 8 Frank Zappa’s oldest son 9 1975 Leonard Nimoy autobiography (with an “opposite” 1995 follow-up) 10 “A horse is a horse” horse 11 Canadian (and former U.S.) fuel brand 12 Southern Alaskan omnivores (and the largest of their kind) 13 Director of “Ghostbusters” and

“Ghostbusters II” 14 Bad things to use on a chalkboard 21 Pugilist’s org.

22 In a difficult situation 23 Render a credit card useless, e.g.

24 Theater consultants of sorts 25 Folk rocker with the 2014 album “Allergic to Water” 29 Jim Morrison, e.g.

30 Business off the highway 32 “Scratch me behind the ears!”

35 Place for some “me time” 40 Hilariously funny 43 “Messenger” molecule 44 Biz Markie vocals played over Metallica, say 45 Some blenders 50 Apple that debuted 18 years ago 51 It dissolves in H2O 52 Caesar’s “And you?”

55 Atlanta Braves’ MLB div.

56 “Go, old-timey baseball team!”

57 “Teach ___ Fly” (2009 single for Wiz Khalifa) 58 Make after expenses ©2016 Jonesin’ Crosswords (editor@jonesincrosswords.com)

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SEACOAST SCENE | JUNE 2 - 8, 2016 | PAGE 34

107944

BEACH BUM FUN HOROSCOPES sonal change you need to make. Either that, or focus on change buried in the couch.

By Holly, The Seacoast Area's Leading Astrologer

Virgo (Aug. 23-Sept. 22): Actions speak louder than words. Too bad you never do or say anything.

is

Libra (Sept. 23-Oct. 22): Preparation is the key to a great summer, especially when visiting the pharmacy’s ointment aisle.

Scorpio (Oct. 23-Nov. 21): Your number this week is zero. Wow, some things just never change, do they?

Aries (March 21-April 19): This summer will be a time for growth, especially when it comes to that unsightly wart.

Taurus (April 20-May 20): This summer your ship will come in. Unfortunately, it will be a garbage scow from Nigeria.

Gemini (May 21-June 20): Plan a surprise for someone you love. Start by remembering their name.

Cancer (June 21-July 22): There’s no need for big alterations in your life, unless we’re talking about pants.

Leo (July 23-Aug. 22): Focus on per-

Sagittarius (Nov. 22-Dec. 21): You may not find the fountain of youth, but you’re right on top of the drain of middle age.

Capricorn (Dec. 22-Jan. 19): Do you ever feel like great things were just about to happen? No, I didn’t think so.

Aquarius (Jan. 20-Feb. 18): A special delivery of flowers will soon be made just for you. Unfortunately, the delivery will be to a funeral home.

Pisces (Feb. 19-March 20): Quit while you’re ahead, which in your case is not a realistic option.

Seacoast Scene Sales Rep (Part Time) Contact Larry Marsolais

larry@seacoastscene.net or 603.935.5096

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Summer Memberships

@ YMCA OF THE SEACOAST 550 Peverly Hill Road, Portsmouth

By Dave Green

9

5

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8 6 Difficulty Level

4 6/02

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5/26 3 1 7 2 6 9 4 5 8

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7 2 1 6 8 4 3 9 5

5 4 6 9 1 3 8 2 7

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1 8 5 4 2 6 9 7 3 5/26

2016 Conceptis Puzzles, Dist. by King Features Syndicate, Inc.

6

2016 Conceptis Puzzles, Dist. by King Features Syndicate, Inc.

5

1

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SEACOAST SCENE | JUNE 2 - 8, 2016 | PAGE 35

BEACH BUM FUN ROCKANDROLLCROSSWORDS.com BY TODD SANTOS

Never puzzle us apart

reward? (3,3,3,6) 32. See black ones with tuxes at awards show Across __ Venus’ (7,2) 33. Boothe from the 60s 1. INXS “...but I had to __ away” 18. Nine Inch Nails leader Reznor 34. Joe South classic ‘___ People Play’ 5. Yello ‘Base For __’ 19. Hawaiian slack-key guitarist Ray 35. INXS “Don’t you see there __ __ 9. ‘LA Song (Out Of This Town)’ Beth 20. ‘09 Dinosaur Jr album for tractor rhythm” (2,1) 13. Gordon of Violent Femmes driving?

36. John Lennon band 14. UK grime MC and actor 22. What you get when show sells out 39. David Lee Roth ‘__ ‘Em And 15. Kings Of Leon ‘__ __ Fire’ (3,2) 25. Louisana blues guitarist Tab Smile’ 16. ‘12 Three Days Grace album ‘__ 27. SR-71 debut about an outsider’s 40. AC/DC ‘Whole __ Rosie’ 42. Steve Earle ‘Snake __’ 1 2 3 4 5 6 7 8 9 10 11 12 43. Tour figures 14 15 13 44. INXS “__, ‘cause I’m not sleeping. There’s something about you girl” 18 16 17 (1,4,3,7) 48. Like new release 19 20 21 49. What comeback career did 22 23 24 25 26 50. Johnny that could ‘See Clearly Now’ 27 28 29 30 31 51. Def Leppard producer Robert __

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22. Carnifex ‘__ __ Feel Nothing’ (5,1) 23. Bret Michaels band 24. “If you want to destroy my __” Weezer 25. ‘83 Rainbow album ‘__ __ Of Shape’ (4,3) 26. ‘98 Black Lab hit (4,3) 28. Ukulele, for short 29. INXS “I took a voyage on the deep blue __...”

30. ‘Aesop Rock ‘1000 ___’ 31. Mansion, e.g.

36. Robert Palmer ‘__ __ Of Loving Down You (Doctor, Doctor)’ (3,4) 1. __ Peppers Lonely Hearts Club 37. ‘My Own Worst Enemy’ rockers Band 38. Jeff Lynne-led band 2. Eric Burdon band 41. Katy Perry ‘___ Dream’ 3. Iron Butterfly ‘__-__-Gadda-Da- 43. Wheatus ‘Teenage __’ Vida’ (2,1) 45. INXS “We are hoping, __ and 4. Alex Turner band __ Monkeys we’re praying” 5. Like Ray and Dave Davies 46. Sam Cooke ‘Bring It __ __ To Me’ 6. “It’s too __, baby” Carole King (2,4) 47. fun. singer Ruess 7. Producing icon Brian 8. Drink it before high-energy rehearsal 51. Audioslave song about eater of 9. SoCal beach town Black Flag is sweaters? from 52. Evanescence ‘Give __ Me’ 10. Bob Marley swings a ‘Small’ one 53. Hearing aid?

11. Popular Isley Brother 54. Pharmacists leader Ted 12. Second album by AC/DC 55. Miles Copeland label 15. Might put Ernie Ball ones on your 57. ‘Chicken Fried’ __ Brown Band 58. R&B singer/Fresh Prince Of Bel guitar 17. Ozzy song off ‘Diary Of A Mad- Air star Tatyana man’ (abbr) 59. Where bargain section is 21. Sing/songer DiFranco 60. Welcoming vote for new member Lange 53. “Gloria, I think they got the __” Laura Branigan 56. Led Zep ‘Coda’ song about the stratosphere? (5,4) 61. NC label 62. Cameron of Pearl Jam 63. Senses Fail ‘Buried __ __’ (1,3) 64. Soundgarden ‘Jesus Christ __’ 65. __ & The Bunnymen 66. Irish popsters __, Dale Haze & The Champions

29. INXS "I took a voyage on the deep blue __..."

30. 'Aesop Rock '1000 ___' 31. Mansion, e.g.

36. Robert Palmer '__ __ Of Loving You (Doctor, Doctor)' (3,4) 37. 'My Own Worst Enemy' rockers 38. Jeff Lynne-led band 41. Katy Perry '___ Dream' 43. Wheatus 'Teenage __' 45. INXS "We are hoping, __ and we're praying" 46. Sam Cooke 'Bring It __ __ To Me' (2,4) 47. fun. singer Ruess 51. Audioslave song about eater of sweaters?

52. Evanescence 'Give __ Me' 53. Hearing aid?

54. Pharmacists leader Ted 55. Miles Copeland label 57. 'Chicken Fried' __ Brown Band 58. R&B singer/Fresh Prince Of Bel Air star Tatyana 59. Where bargain section is 60. Welcoming vote for new member © 2016 Todd Santos Written By: Todd Santos

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FINE WINE FROM AROUND THE WORLD We may house our beer & wine in NH, but our unique selections come from all over the world. Come to one of our wine tasting events here at Prost! to see what our selection is all about. spec

SEACOAST SCENE | JUNE 2 - 8, 2016 | PAGE 37

NEWS OF THE WEIRD BY CHUCK SHEPHERD

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Ms. Pixee Fox reported in May that she was recovering nicely from cosmetic rib-removal surgery, performed by one of the few doctors in the world who offers it (Dr. Barry Eppley of Carmel, Indiana). Though she has had more than a dozen “beautifying” procedures, she had trouble finding a surgeon who would agree to take out six “free-floating” ribs (ones not attached to the sternum). Born in Sweden, she gave up a career as a trained electrician to come to the United States to pursue her goal of looking “like a cartoon character” which she has surely achieved with her now-16-inch waist.

Leading economic indicators

Triple Crown winner American Pharoah earned an estimated $8.6 million racing but, now retired, could earn as much as $35 million just by breeding. Stallions reportedly can breed into their 20s, and the horse, now barely age 4, will have 175 conquests by the end of this summer, according to a May report

by CNBC. One industry worker said Pharoah has put on weight, spends his spare time peaceably eating grass, and “looks more like a relaxed horse.” A spokesman for the Kentucky farm now housing Pharoah said he “has proven to be very professional in the breeding shed.”

Latest religious messages

The Keystone Fellowship Church in North Wales, Pennsylvania, has a tradition of congregants reserving pew seats by leaving Bibles in place, but worshipper Robert Braxton, 27, was having none of that on April 24 and took a saved seat anyway. Witnesses told Philadelphia’s WCAU-TV that when one church member gently tapped Braxton on the shoulder to inform him of the tradition, Braxton snapped at him and became disruptive. Congregant Mark Storms, 46, flashed a gun and confronted Braxton, who punched Storms, adding, “That’s not a real gun” and “What are you going to do, shoot me?” Storms, contending that he felt threatened, fired two shots, killing Braxton, and was charged with voluntary manslaughter.

pleaded guilty in May 2016 to the subsequent crime of deliberately having himself shot to gain his judge’s sympathy (and to collect on disability insurance he had purchased the week before). Egeland, scheduled to start a 10-year sentence for the 2014 conviction, told the judge he had been assaulted by gunfire when he stopped in traffic to help a pregnant woman, but in reality he had ordered his teenage son to shoot him in the legs with a 20-gauge shotgun.

New World order

• German soldiers participating in a fourweek NATO exercise in Norway earlier this year apparently had to abort their efforts days earlier than other countries because Germany’s defense minister, Ursula von der Leyen, had imposed strict rules on overtime pay. Soldiers are to work no more than 41 hours a week, she said, according to revelations by London’s Daily Telegraph.

• Britain’s venerable Oxford University issued a formal suggestion to law lecturers recently that they give “trigger warnings” (and allow classroom absences) if the class subject matter might be unpleasant to some students. Complained one frustrated lecturer, “We can’t remove sexual offences from the criminal law syllabus obviously.”

Oops!

• This correction appeared in The New York Times print edition of May 10: “Because of an editing error, an article on Monday (May 9) about a theological battle being fought by Muslim imams and scholars in the West against the Islamic

State misstated the Snapchat handle used

by Suhaib Webb, one of the Muslim leaders speaking out. It is imamsuhaibwebb, not Pimpin4Paradise786.”

• Amateurs: Government agencies trying, legally or not, to hide details from public inquiries under freedom-of-information demands usually resort to indelibly blackening out what they do not want revealed, but the Public Health Agency of Canada recently tried a unique method, according to an Associated Press correspondent. The AP had requested files on the 2014 Ebola outbreak, and, revealed reporter Raphael Satter, the documents finally arrived from the PHA with parts carefully “redacted” using “Scotch tape and paper.” Satter reported that he got everything the AP had asked for by merely peeling the tape back. (A Dallas Morning News reporter, commenting on Satter’s experience, wrote, “Canadians are so nice.”)

Armed and dangerous

Michael Blevins, 37, reported to Florida Hospital in Orange City (near Daytona Beach) in May after finally realizing, three days after the fact, that he had shot himself while cleaning his handgun. He said he was on pain medication and besides, was wearing a black shirt that obscured blood stains.

He said he had felt a sharp pain but that, mainly, it had aggravated his back injury, causing him to fall and hit his head against a coffee table, and thus was not aware of the origin of the loud noise the .22-caliber handgun made.

Visit weirduniverse.net.

Bright ideas

• The Moscow Times reported in May that bailiffs in Russia’s Perm region, employing originality as yet unseen in America in attempting to collect an overdue debt, arrested the debtor’s cat. The bailiffs listed the feline’s value at the equivalent of $23, and the man came up with that sum the next day and took the cat home. The Federal Bailiffs Service explained that all the other “property” in the apartment was in other people’s names.

• Shannon Egeland, 41, already convicted in 2014 of running a mortgage-fraud operation during the 2004-2008 real-estate boom,

PUPPY IN THE SUN Jarell Meija and his new best friend hang out in front of the Seashell Stage at Hampton Beach. Photo by Vinny Manfrate.

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