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JUNE 1 - 7, 2017

Hit the beach for volleyball

P6 Strawberry season gets underway

Go greens

P36

Sound Bites P26

FRE E

MAP P . 20


A WORD FROM LARRY

Master McGrath’s

Hampton pride

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As a resident in Hampton for 31 years, I thought it would be nice to share a couple of facts I found online about Hampton Beach. First, it is one of the Top 3 cleanest beaches in the Larry Marsolais entire United States. Second, the Hampton Beach boardwalk is now listed in the Top 10 in America, ranked there for its beauty. Both visitors and locals enjoy the boardwalk every day as there are lots of restaurants, cafes and local shops. The beach itself is home to numerous events organized by locals, including the sand sculpture contest, fireworks and talent shows — lots to be proud of. In other news, if you like yard sales,

you won’t want to miss the one hosted by Boy Scout Troop 177 at the St. James Masonic Lodge at 77 Tide Mill Road in Hampton June 2, June 3 and June 4. Event held rain or shine with over 100 tables inside and out under a 20 x 80 tent. This troop utilizes the funds earned by the event to pay for all of its activities for the year. This includes monthly camping events and other scouting trips. Please contact Troop 177 committee chairman Mike at 603-929-6638 for further information. 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.

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JUNE 1 - 7, 2017 VOL 42 NO 13

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

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www.MasterMcGraths.com SEACOAST SCENE | JUNE 1 - 7, 2017 | PAGE 2

Unsolicited submissions are not accepted and will not be returned or acknowledged. Unsolicited submissions will be destroyed. 115189

COMMUNITY

6 Events from around the community

COVER STORY

8 Ripe for picking

MAPPED OUT

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

PEOPLE & PLACES

21 The coolest Seacoast dwellers and scenes

FOOD

34 Eateries and foodie events

POP CULTURE

40 Books, art, theater and classical

NITE LIFE

46 Music, comedy and more

BEACH BUM FUN

48 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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June 1 - 7, 2017

Meet Alexandria Marzano-Lesnevich at the Water Street Bookstore in Exeter, Thursday, June 8. She’ll talk about The Fact of a Body and her journey from law school to author. Get a preview on p. 40.

Fill up at the 33rd annual WOKQ Chowder Festival Saturday, June 3, in Portsmouth. Local restaurants serving up bowls of chowder include Casino Fast Food of North Hampton and Hayseed of Hampton. See more on p. 38.

Celebrate World Oceans Day by running in the Run for the Ocean 5K on Saturday, June 3, in Hampton, or support Annie’s Angels by running in the Rye by the Sea 5K and Duathlon that day. Find out more about those and other local runs on p. 24.

See Jesse Dee with The Silks Saturday, June 3, at 3S Artspace in Portsmouth. The Scene talked to Jesse on p. 46.

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115133 SEACOAST SCENE | JUNE 1 - 7, 2017 | PAGE 5


COMMUNITY

Serving up summer fun Spike U returns to Hampton Beach

among spectators. “We’ve also grown in age group as well,” Morrissette said. Spike U originally served players aged 9 through 18; as time went on, they expanded their scope to ages 9 through 22. Today, Spike U is open to players ages 9 and up, with no age cap. “We’ve also grown in the number of tournaments,” Morrissette said. “Each year we increase by about two [tournaments]. The first year we did in 2012 was two tournaments.” Tournaments take place across New England in Brookline and Hampton, N.H., as well as in Lakeville and Yarmouth, Mass., and Old Orchard Beach, Maine. In the mid- The 2013 New England Invitational at Hampton Beach. Courtesy photo. dle of the summer, Spike U will host a tournament at Lake George, New York. Spike U’s Hampton Beach setlist This year marks the organization’s most To see Spike U’s full summer schedule and register for tournaments or expansive schedule, with 20 tournaments lessons, visit spikeu.org. planned. Aside from hosting tournaments, Spike U assists volleyball players of all The New England Beachfest levels through clinics, camps and private Saturday, June 3 coaching. Their aim is to introduce new First Hampton 2v2. Ladder format. Nine games per team. Play all day! players, perfect the skills of experienced players, and prepare hopeful tournament The New England Open participants. Saturday, June 17 “One of our players in New England Over 100 players — Hampton’s biggest family event weekend [went] to a Division I beach volleyball team school in Florida,” Morrissette said. “That The New England Classic proves that we can contribute to the greater Sunday, July 9 scheme of getting better as a player.” Largest 2v2 junior tournament in New England with over 150 players The members of Spike U are eager to welcome more players into their commuThe New England Summer Slam nity who are new to volleyball, seasoned Saturday, July 22 players or anyone just looking for some 2v2 mid-summer tournament summer fun. While the coaches enjoy The New England Invitational training serious players to become nationSaturday, Aug. 5 al volleyball competitors, the focus is on New England Championship tournament fun at Spike U. Above all, the organization stresses the importance of all players’ The New England High School Championship finding joy in the sport and forming new Saturday, Aug. 12 friendships and lasting memories. New England’s third annual High School Championship tournament — Nicole Kenney

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Spike University gets its beach volleyball season underway Saturday, June 3, with the New England Beachfest at Hampton Beach, a seven-hour tournament that is open to anyone who wants to watch — and perhaps be inspired to sign up for one of the other volleyball events happening at Hampton throughout the summer. “To all of my tournaments, including [the New England Beachfest], anyone can attend and anyone can play,” said Matt Morrissette, CEO and head coach of SpikeU, an organization dedicated to providing an outlet to avid volleyball players as well as those who enjoy it as a pastime. While registration to compete in the June 3 tournament is closed, anyone interested in playing in a future tournament can register online at spikeu.org up to three days prior to the competition. In the meantime, the June 3 event will showcase what Spike-U is all about. It will take place from 8:30 a.m. to 3:30 p.m., and people are welcome to stop by at any point to watch any part of the tournament. The New England Beachfest will be in a ladder format where players will be arranged by expected age group level and move either up or down groups depending on performance. These groups are U12, U14, U16, U18, U22, AdultBB, AdultA and AdultAA and are categorized by birth date. Gold, silver and bronze awards will be distributed to first, second and third place. Additionally, top finishers will receive invitations to compete at The New England Invitational Championship Tournament held on Aug. 5 as well as a listing on the Spike U New England ranking chart. Morrissette created Spike U in 2012 for the volleyball community of New England. What first started as a 10-player organization soon became a 1,500-player organization in the past five years. Spike U grew not only in size but also in popularity

SEACOAST SCENE | JUNE 1 - 7, 2017 | PAGE 6

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114818 SEACOAST SCENE | JUNE 1 - 7, 2017 | PAGE 7


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Applecrest Farm. Courtesy photo.

Summer is just around the corner, which means strawberries are nearly in season and ready to pick from the vine or pick up at a local market.

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Better late than never

At Applecrest Farm Orchards in Hampton Falls, owner Todd Wagner said the wet and cold spring has not hurt the strawberry crop at all, although he acknowledged it has pushed things back a bit. “We might see some early berries the second week of June, which is about seven to 10 days later than normal,” Wagner said. “We are already noticing there will be a delay.” Abigail Wiggin, who manages Wake Robin Farm in Stratham, agrees with Wagner and said this year’s cool and wet start to the growing season is a lot like the one in 2015. “They do have their flowers now, so the process is starting,” said Wiggin, who noted the rainy spring has been somewhat of a blessing in general. “We definitely needed the water,” she said. “The water table is back up and that’s a good thing. … The extra rain has not damaged the strawberries. It’s just delayed when they will bloom.” Noting he expects the local strawberry growing season to last through June and into the first part of July, Wagner said the Seacoast region as a whole is quite suitable for growing all kinds of fruit. “Berries do very well here on the Seacoast,” he said. “The challenge growers face here with the berry and fruit crop is cold evenings and frost during this time of year. When they are blooming and there is a frost, it could be disastrous and wipe out an entire crop.” As for the chances of a frost now, Wag-

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Macerated Strawberries When making strawberry shortcake at Applecrest Farm Bistro or at home, Chef Derek Clough macerates the overripe berries. Maceration refers to a softening or breaking up of preserved fruit or vegetables into pieces using a liquid. In the case of strawberries, he soaks them in a liquid to soften them, whereby they eventually release their own juices. “It is a taste memory of my childhood,” he said. “My grandmother would sugar and macerate the berries and serve them after a few hours in the fridge with the resulting liquid…Using the macerated berries and liquid is closer to what I would likely do at home.”

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Citing the Seacoast as a great place for growing any berry, Wiggin said the proximity of the ocean tends to keeps the air a bit cooler. She noted that berry blossoms in general do not fare well in high heat. “This is a great climate for them with warm days and cooler nights,” she said. She said her farm’s land is also particularly fertile and cited her family’s familiarity with it as equally instrumental. “My family has been farming here for almost 300 years — I’m the 14th generation to manage this land,” she said. At one point her family’s farm comprised 300 acres, whereas now it is about 19 acres, out of which eight acres are actively farmed. The rest of the property is wooded. “When my grandfather died, he did not have a will,” Wiggin said. “A lot of the property was sold and turned into hous-

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1 loaf Italian bread, cut into 1/2” cubes, lightly toasted 1 1/2 cups milk 4 tablespoons butter 6 eggs 1 1/2 cups sugar 1/4 teaspoon salt 1 teaspoon cinnamon 3 cups rhubarb, chopped

Applecrest Farm Bistro At Applecrest Farm Bistro, which opened three years ago, the name of the game is fresh. “We pretty much feature things from our fields and orchards — strawberries when they are in season, apples in the fall — and the products we sell highlight these items,” Wagner said. “This is very much a real farm-to-table bistro.” In addition to serving breakfast, lunch, dinner and brunch, they sell a variety of prepared products, including jams and fruit compotes in addition to items from their full-service bakery. “We have strawberry rhubarb tarts, all kinds of muffins and more,” he said. For Wagner, diversification of vegetables, fruits and what they offer in general is key to their success and that of many farms today on the Seacoast. “Monoculture is great when everything is going well for us — we have 40 different varieties of field vegetables coming out at the same time — but the key is diversification,” he said. “We have an ice cream stand, a restaurant, a farm stand. We are trying to round out people’s experience of the farm.” 3 cups strawberries, stemmed and quartered 1/4 cup raw sugar 1/4 cup pecans, chopped Heat oven to 350. Place bread cubes in a greased 2-quart casserole. Melt butter with milk. Pour over bread cubes and let sit for 10 minutes. Mix together eggs, sugar, salt and cinnamon. Stir in rhubarb and strawberries. Stir into bread mixture. Top with raw sugar and chopped pecans. Bake 50 to 60 minutes until set.


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es.” Despite this development, Wiggin said she and her family are quite pleased at the size of their farm. “There is still plenty to do,” she said. “I don’t think we wanted the headache of managing 300 acres…. We are very happy and looking forward to another great year.” In referencing the land on Applecrest Farm Orchards, Wagner said it is very hilly with some substantial elevation differences from one part to another. “Our strawberry patch is about five acres and happens to sit in a lower elevation, so it’s like a cold sink there,” he said. “Every farm tends to have its own micro-climate — even ones down the road. It just happens that our farm is a little colder.” To combat this cold, he said, they employ “science and timing” to generate a bit of heat. “We use overhead irrigation and put water over the entire field,” he said. “It freezes over the plant — and in the process of freezing, it generates a little heat. It can impact the temperatures by a few degrees — it can save us.” Even with the aid of science, Wagner said that irrigation is just one of the many challenges farmers face each year. He acknowledged last year was particularly difficult. “The drought gave us some extra headaches,” he said. “We worked through it. This year, it’s wetter — it’s just what we deal with year in and year out.”

Pick a variety

As for the size of local strawberries that are generally available on the Seacoast, Wagner said it depends on the kinds that are grown. At Applecrest Farm Orchards, for instance, they grow some-

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114944

Wake Robin Farm. Courtesy photo.

Wake Robin Farm. Courtesy photo.

Strawberry smoothies At Laney & Lu Café, strawberries are one of Underwood’s favorite fruits for smoothies. “Strawberries act as a great base for smoothies,” he said. “They have a nice component of sweetness without overpowering other flavors.” Some of the smoothies they have created at Laney & Lu Café include a strawberry rhubarb smoothie, which he likened to the pie. “It had a touch of sweetness — the strawberries provide such a nice structure to smoothies,” he said. As for how much of each ingredient to add for a smoothie, he said there are no definitive rules, although he generally follows a written recipe. “How much you put in compared to other ingredients will determine the overall flavor,” he said. “If it does not taste right, add a little bit more of something.” Strawberry Smoothie In blender, blend: 8 ounces coconut milk 1 cup frozen strawberries 1 cup rhubarb 1/4 avocado 3 pitted dates


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where on the order of 20 to 25 varieties of strawberries. “They are all different sizes and have different flavor profiles,” he said. “They all mature at different times, so we have a continued harvest for a five-week period. We enjoy a continual supply throughout the berry season.” At Wake Robin Farm, they grow dayneutral varieties of strawberries, which means they bear fruit throughout the growing season regardless of the amount of light they receive. “They produce all summer,” Wiggin said. “It’s not as much fruit all at once, but they bloom until September and early October.”

Pick your own

Picking your own strawberries is a favorite pastime of many people, which suits Wagner and his team at Applecrest Farm Orchards just fine. “Our big focus is on ‘pick your own,’” Wagner said. “We always have the customer in mind. We make it an enjoyable experience with a super clean field that’s Almond Shortcakes with Strawberries Courtesy of Chef Derek Clough at Applecrest Farm Bistro

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48 ounces all-purpose flour 1 pound butter 20 ounces sugar 2 tablespoons baking powder 1 teaspoon baking soda 2 teaspoon fine sea salt 1 quart buttermilk 5 egg yolks 1 tablespoon vanilla extract 1 teaspoon almond extract

well-kept and easy to access. When we put you in a field, you will not have to hunt. You can fill your till without even having to move. It’s a great family activity.” It’s also good for your health. Fresh strawberries are filled with nutrients; approximately one cup provides 88 milligrams of vitamin C, which exceeds the recommended daily dietary allowance of 45 milligrams for an average adult. Low in calories with one cup only about 55 calories, strawberries are also rich in vitamin A, folic acid, selenium, and calcium polyphenols. Of course, picking strawberries is also fun, but you need to handle them carefully, as injuring, capping or bruising them will reduce their vitamin content. Here are some general tips on how to pick properly: 1. Grasp the stem above the berry between the forefinger and thumbnail. Pull with a slight twisting motion. 2. Allow the berry to roll into the palm of your hand. 3. Carefully place the berries — up to Combine the dry ingredients in a bowl and mix. Dice the butter as small as possible and add to a food processor along with the dry mix. Process until the butter is incorporated. Combine the wet ingredients in a separate bowl and whisk to combine. Add the wet to the dry and mix well but only until the dry has been wetted. Chill for 1 hour. Empty the dough onto a well-floured table and roll to 3/4 inch thick. Punch out disks and arrange on a sheet pan lined with a sheet of parchment paper. Brush the tops with heavy cream, almonds and sugar. Bake at 375 until just cooked (15 minutes).


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three or four at one time in each hand at the same time — into your containers. Do not pack the berries down in your container.

Second strawberries

At Applecrest Farm Bistro, Chef Derek Clough said they use a lot of “supposed seconds,” which are “overripe” and routinely culled from the plants. “To me, this simply means that they are at maximum flavor potential,” he said. “We dress them liberally in a large bowl with sugar along with a little vanilla — paste, extract, or split bean are all OK— and a couple peels of orange rind.” He said he then lets the strawberries sit for a few hours while the sugar extracts the juice from the berries. “We strain the resulting juice and discard the pulp of the berries,” he said. “We add ‘perfect berries’ to order with the juice and top the shortcakes along with some whipped cream.” Chocolate-dipped strawberries Courtesy of Jason Martone, owner of The Chocolatier in Exeter

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SEACOAST SCENE | JUNE 1 - 7, 2017 | PAGE 16

Wash and thoroughly dry strawberries — any moisture will harm your chocolate. Stems removed but not cut. Try not to cut into the strawberry if at all possible. Strawberries brushed to knock any seeds that may end up in your chocolate. If you don’t, your first few strawberries will look great, but after a while strawberry seeds will end up in the dipping chocolate and they won’t appear as appealing. Temper your chocolate. Many websites have instructions on tempering. Tempering gives your chocolate the shiny look and a snap when you bite into it. Non-tempered chocolate doesn’t look good and doesn’t

He said they also use these same ‘overripe seconds’ to make strawberry cordials. “We toss the berries with a much smaller quantity of sugar and cover them with a neutral spirit,” he said. “If the vodka or white rum is of lesser quality, it’s worth the effort to pass it through a water filter.” He said the key with this recipe, however, is time. “Wait a week or two and drain the liquor off from the berries and bottle it,” he said. “We make lots of seasonal cocktails with this and it’s really up to one’s imagination. … This also works well with rhubarb separately or in addition to the strawberries.

Strawberry storage

While there may be nothing more mouth-watering than freshly picked strawberries, there may also be nothing quite as difficult to preserve once they snap. Also stay away from the wafers that say no tempering required. That is not chocolate. We sell chocolate in store here if you want some high-quality ingredients. Dip bottom (part of strawberry you removed the stem) of strawberry (free of moisture) in chocolate and place on waxed parchment paper. Cool in fridge and let dry hard. Remove from fridge, allow to warm to room temperature and repeat above process for second bottom. Once strawberries have two bottoms and have warmed up to room temperature again, you can begin dipping them or covering them in chocolate. If appearance doesn’t matter to you, you may cover them. Let cool and enjoy!


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are brought home from the farm. “We use a lot of strawberries on a daily basis — and one thing to remember is that fresh strawberries do not like water,” said Myles Underwood, culinary and operations director at Laney & Lu Café in Exeter. He said what this means for those who bring them home from the farm or store is that strawberries are not to be washed until they are ready to be used. Upon washing strawberries with water, they begin to quickly break down. “You will start to see white mold begin to grow,” he said. “If you see that, you want to remove that strawberry as quickly as possible from the bunch. Moisture is the big enemy there.” When you purchase fresh strawberries and leave them on the countertop, for instance, he said the maximum shelf life is about two or three days. If you purchase them and immediately put them in your fridge, he said you should expect a five- to seven-day shelf life. “The fridge can slow down that process,” he said. To extend the shelf life, he said he does not immediately wash strawberries. He instead cores out the green stem, lines a plastic container with paper towels and puts the stem side down. He said this method generally results in at least a week of freshness.

Another method is to wash the strawberries in a vinegar bath. “Use some distilled white vinegar and water and soak them for three to five minutes,” he said. “Rinse them very well. You don’t want to impart that vinegar flavor into the strawberry.” He said you can then place the strawberries in a paper towel-lined container with a tight seal. “Vinegar is an acid that kills bacteria,” he said. “If you use this method, you can get up to a two-week shelf life…. This is a great method if you have a ton of strawberries.” For those who really want to extend the life of their strawberries, especially if they have picked substantially more than can be eaten even in a two-week period of time, Underwood suggests flash-freezing them. With this method, you lightly wash them and pat them dry before removing the green stem. You then take the strawberries, lay them out on a sheet pan, freeze them on it for a couple of hours (or overnight) and bag them up. “They stay fresh — and the theory is that strawberries at the store are picked at their freshest, so this is a great way to keep them fresh for a long time and enjoy them when they are not in season,” he said.

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Beer, Wine, Lottery Tickets & Tobacco

Large Selection of Craft Beers+Wine LOW LOW CIGARETTE PRICES ON ALL BRANDS! 621 Lafayette Rd (Rte. 1) | Seabrook NH | Open 6 Days 8am to 9pm Sun 8am to 8pm | 603 474 5337 114340 SEACOAST SCENE | JUNE 1 - 7, 2017 | PAGE 19


The Scene’s

Coastal Map

1

1A Portsmouth

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

Pierce Island

South Mill Pond

New Castle

Great Island Common

1A

95

Odiorne Point Rye

101 111

Rye Town Forest Wallis Sands

111 101

27

Rye Harbor

North Hampton

Jenness Beach Fuller Gardens

Exeter

1

Gilman Park

Sawyers Beach

Hampton

27

North Hampton State Beach

1A

North Beach

108

150

101E

Burrows-Brookside Sanctuary

Plaice Cove Hampton Beach State Park

Seabrook

Hampton Harbor Seabrook Beach Salisbury Beach Ghost Trail

286 Salisbury

286

Salisbury State Reservation

Eastern March Trail

Key

Places to walk your dog Scenic Overlooks Public Restrooms Beaches

95

Plum Island

Harbor

Newburyport

Boardwalk

1

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PEOPLE AND PLACES

JULIE BENSON CO-FOUNDER OF EXETER RUN CLUB Why did you form Exeter Run Club? A run club not only provides some motivation, accountability and safety in numbers out on the roads or trails; it also creates some pretty incredible friendships and life experiences.

What do you like the most about being part of ERC? Participating with a run club offers me the ability to run with a diverse group of people I would probably never have met if I weren’t involved. We are a club of all ages, fitness abilities, running goals, personalities and careers. Conversations on our runs are never boring! Listening to the chit-chat of two doctors talk about surgeries or an engineer explain some research project he is working on is really fascinating. Do the relationships you make through ERC extend beyond the trails and training runs? I have made two incredible female friends through ERC. It all started with sharing a running book and then realizing the three of us were training for the same race — that’s how we started to meet up and coordinate our long runs. Every single Saturday morning at 6 a.m. for almost the past year, we have met up for our long run. Hours and hours and hours of running side by side brings you so close. We have supported each other through loss, divorce, issues with our children — we are all mothers — new jobs and crazy life events. I have never laughed so hard with friends — and laughing hard while running is really hard.

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How many members do you have? Currently, we have about 500 members on our Facebook page and about 100 paid members. What are some of the things you do together? We host weekly runs at 8 a.m. on Sundays at the bandstand in downtown Exeter and will have on average 15 to 20 people come. We have a “no runner left behind” policy and really encourage new runners to come out and join us. It can seem intimidating reading about the marathons and speedy runs some of us talk about. Most of the members are just looking to get in a few miles, train for their first 10K or half marathon. We are noncompetitive as a group but push each other to reach our individual goals.

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The Yankee Homecoming 10 miler last summer (L to R): Emily Lafferty, Eric Benson, Julie Benson, Holly Blais and Scott Hatch. Courtesy photo.

Any favorite training run routes? I absolutely love running in Exeter where I live. I have quite a few routes I run, but one of my favorites is a 20-mile training run that leaves right from my front door to the ocean and back. It’s a pretty neat feeling to be able to know I can run all the way to the ocean. Any great successes in your training lately? This past November, I qualified for Boston for the first time. I’ll be running in 2018. It took three serious attempts before I earned that Boston qualifier and there was a lot of fight and tears getting there. Does your family run, too? My kids love to participate in races. My 10-year-old just completed his third 5K and my 7-year-old his second one. They are very proud of themselves. My husband enjoys running as well, but not for the races — he does it just for the fitness. He is an avid mountain biker. We have a deal that we are allowed a certain amount of time to bore each other with bike or running talk since I can hardly understand the excitement of carbon pedals or handlebars. What is the best part about living on the Seacoast? The ability to be part of an active community like Exeter but be close to more of a “city” feel like Portsmouth. There is no shortage of culture, activities, nature and education. We are near the beach, have access to numerous farms and communityowned businesses that I try hard to support. How can people learn more about ERC? Visit exeterrunclub.com. People can also join our Facebook page, introduce themselves, or join us on a Sunday run. — Rob Levey

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PEOPLE AND PLACES GET OUTSIDE

Hampton River Marina offers quick five minute access to the ocean and to great fishing. No need for a car - walk from the marina to the ocean beaches and State Parks. Enjoy access to area restaurants, miniature golf and The Casino, all within walking distance from your boat.

144 Boat Slips • Rack Storage • Valet Service • 25 Ton Travelift • 8 Ton Fork Lift Dockside Water & Electric • Cable TV & Wireless Internet Available • Showers and Laundry Ice and Soda Machines • Eligibility to Join Nearby Waters Edge Yacht Club

Explore the region’s waterways

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Adult DVDs - Novelties - Lingerie Exeter RIver. Photo by Sam Andrews.

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Blackwater River

To access this waterway, you can park your car just south of the drawbridge in Seabrook on Route 1A. Take a short walk down to the beach and you are by the water. You can paddle into the harbor a short distance and then you hit Blackwater River, which you can ride right into Salisbury. In total, this is about six miles round trip and can be navigated in about three hours.

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Squamscott River

This is a beautiful river that snakes right through the region. There are several places where you can access this river, although none may be more convenient than Exeter Boat Launch in downtown Exeter. This is also a neat river because you can often see Phillips Exeter Academy students from the crew team here. It is a really surreal scene.

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Located across the Hampton Bridge going into Seabrook/right side of the street 110123

SEACOAST SCENE | JUNE 1 - 7, 2017 | PAGE 22

south of Salisbury, the Merrimack River is a great waterway for beginners and those who are more advanced. Located in Newburyport, Plum Island Kayak takes people all up and down this river, which skirts the very southern edge of Salisbury. You can also rent stand-up paddleboards, which are fun and not as difficult as you might think. Exeter River This is a sneaky cool place and can be To learn more about how you can explore accessed at Pickpocket Dam on Pickpock- this river and various creeks in Salisbury, et Road in Exeter. You can park right by the visit plumislandkayak.com. dam. To the right of this parking area, there is a trail that leads directly to the water. It is Odiorne Salt Marsh a little tricky, as there are some rocks there, A tidal creek surrounded by a salt marsh but it is easily navigable. As for the current, with tons of birds, Odiorne Salt Marsh is this is a beginner section, so you will not a great place to go for a short paddle. It is have any problem going up or downstream. also a place you can go with your whole There are some nearby houses, but they are family — especially if you have a canoe. set back enough so that you really get the You can access this spot at Odiorne Point sense you are in the middle of nowhere. It State Park in Rye along Route 1A, which is is pretty awesome. right next to the Seacoast Science Center. As its name implies, the Seacoast is a region where the ocean is the dominant natural feature, but there are also numerous other waterways to explore, whether by canoe or kayak or even standup paddleboard. Here are just some examples.

Emptying out into the Atlantic Ocean just

Other locations

Honestly, there are so many other locations in the immediate area that can provide you with easy access to various waterways. Portsmouth features all kinds of opportunities to experience the water, as does Great Bay, which is way more expansive than even locals may realize. Get out there and explore! — Rob Levey Want to see your photo in the Scene? If you have a great photo that shows off the cool people, places or things in the communities of Hampton, Rye, Seabrook or Salisbury, send it to the Scene and we could run it in a future issue! Email your photo to editor@ seacoastscene.net, along with a description of the photo and the name of the photographer and then look for it in an upcoming issue of the Seacoast Scene!


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Upcoming local fun runs and races Celebrate World Oceans Day by running in the Run for the Ocean 5K on Saturday, June 3, at 180 Ocean Boulevard, Hampton. The 5K starts at 9 a.m. and registration is $25 for adults, $12 for kids age 12 and under. The course brings runners a variety of terrain as it is half on the pavement and half on the beach. Enjoy the beautiful scenery along the beach while challenging yourself by running on the sand. Prizes will be awarded to the fastest runners in each age group as well as the fastest male and female runners. Walkers are also welcome and the first 150 registrations get a free T-shirt designed for race day. You can register alone or with a team; teams of eight or more will get a discount. There are prizes for best costume and most litter picked up after the race. All proceeds go to the Blue Ocean Society for Marine Conservation. Visit blueoceansociety.org for more info or call 431-0260 for questions. Support the Annie’s Angels charity by running in the Rye by the Sea 5K and Duathlon on Saturday, June 3, at the Rye Learning Skills Academy, 1247 Washington Road, Rye. The race starts at 8 a.m. and registration is $20 for the 5K, $40 for the duathlon, which involves a 5K, a 17-mile bike race followed by another 5K. Explore the towns of Rye and North Hampton while on the bike leg of the course, which follows the shore line and then winds back around for an inland stretch. The 17-mile ride outlines most of Rye and will take you through beautiful conservation trails and along the scenic coastline with views of the Atlantic. Visit anniesangels.org for more info. Hit the trail for the Strafford County 4-H’s 5k Trail Run on Saturday, June 3, at 9 a.m. The 3.1-mile course will go through the beautiful Waste Management Trail system off Rochester Neck Road in Rochester. Runners will be timed as they traverse the trail along Isinglass River through the forested area. Race registration is $25 and each runner will receive a timing-chipped bib on the day of the event. Music and refreshments will be available to runners after the event. Prizes will be given to top category winners. There will also be a kids’ fun run at 9:45 a.m. timed by Millennium Running Timing. The 5K trail run is being held to support the Strafford County 4-H Program. The nonprofit program creates youth development through the University of New Hampshire’s Cooperative Extension. For more information about the race go to extension.unh.edu or call 603-749-4445.

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SEACOAST SCENE | JUNE 1 - 7, 2017 | PAGE 24

A past Run for the Ocean event. Courtesy photo.

Park in Stratham. Walk the two-mile trail and raise funds to help the New Hampshire SPCA keep its “second chance” program going. The program gives unwanted animals the chance to live in a safe kennel until families adopt them. In some cases the animals are given special care to rehabilitate their social skills. For more information of the race go to nhcpca.org or call 603-772-2921. You can register as an individual or as a team and prizes will be available based on how much money is raised. Once you have raised funds and the race is over you can choose what prize you would like and it will be shipped directly to you. The walk kicks off at noon and dogs are welcome on the two-mile course. Enjoy animal demonstrations, fun activities, games and delicious food from local vendors.

The 31st annual Brain Injury Association of NH Walk by the Sea and Picnic will be held Sunday, June 4, at Hampton Beach State Park (160 Ocean Boulevard, Hampton). Registration begins at 11 a.m. and the walk begins at noon. Pledge money to the BIANH organization to help their cause. All the money pledged goes to support the work of BIANH. Donations are encouraged. The event aims to raise awareness of the “silent epidemic” of brain injury by bringing together the whole brain injury community. The organization’s mission is to create a better future through brain injury prevention, education, advocacy and support. The fun day on the shore celebrates the brain injury communiHelp save the lives of over 2,500 animals ty’s accomplishments. For more information, by registering to race in the Paws Walk on contact the Brain Injury Association of NH at Sunday, June 4, at 10 a.m. at Stratham Hill lori@bianh.org.


Learn more about WorkReadyNH

Are you unemployed or underemployed? Or know someone who is? WorkReadyNH is a TUITION FREE program offered at community colleges statewide that helps NH job-seekers improve their skills, improve their marketability and add a nationally recognized credential to their resumĂŠ. For more information on the following locations, call (603) 427-7636 or go to www.greatbay.edu/workreadynh NEW SESSIONS START MONTHLY! Great Bay Community College - Portsmouth Campus 320 Corporate Drive, Portsmouth, NH 03801 Great Bay Community College - Rochester Campus Lilac Mall, 5 Milton Road - Unit 32, Rochester, NH 03867

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In partnership with NH Works and the State of New Hampshire WorkReadyNH (WRNH) is a partnership between CCSNH, the NH Department of Resources and Economic Development and the NH Department of Employment Security and is funded through the NH Job Training Fund. | www.ccsnh.edu/workreadynh 114193 SEACOAST SCENE | JUNE 1 - 7, 2017 | PAGE 25


Q&A’S

We talked to people on the beach and asked them some tough questions... Would you rather clean your house or weed your garden?

What’s your favorite party food and drink?

“I’d rather clean, I guess. I’m not much of a gardener. Plants lean the other way when they see me coming.”

“I love to make and eat crabbies. So easy and people are always impressed. And they go great with rum and Coke!”

AMBER QUIGLEY OF ROWLEY, MASS.

LOIS DESROCHERS OF HAMPTON, N.H.

Would you rather fish or play football?

Would you rather shop online or in a store? Why?

“Definitely football. I’d re-live my youth. I wasn’t a big star so there are things I’d do differently.”

“I like to shop in a store. I like to know the clothes fit and how they feel.“

JOHN QUIGLEY OF ROWLEY, MASS.

Which would you rather play, miniature golf or real golf? “I don’t really play either so I guess I’d better stick with miniature golf. That would be a lot easier!” BETSY SHEA OF IPSWICH, MASS.

MARIA LEDESMA OF BURLINGTON, MASS.

Would you rather be a millionaire and lose it all or live your whole life just barely getting by? “I’d rather just get by. There are lots of inexpensive or free things you can do.” SHANNON KINSELLA OF KINGSTON, N.H.

SEACOAST SCENE | JUNE 1 - 7, 2017 | PAGE 26


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Beach Scene Photos by Ethan Hogan. *Photo by Chris Karas.

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CAR TALK

Modern cars aren’t hurt by idling to warm up Dear Car Talk: When I was a young lad learning to drive in Pennsylvania in the winter, I was always told that the best way to warm up a car on a cold morning was to By Ray Magliozzi start it, then drive away immediately but gently. It was common wisdom that to let it idle was to decrease the life of the engine, since nothing warmed up quickly enough: The moisture in the exhaust would condense more and rust the muffler; the oil would be sluggish, and thus the lubrication incomplete in the engine. Now we have cars with remote starters, and we are encouraged to start the car as we sit sipping our morning coffee in our jammies, so that the car is a tropical paradise when we finally start out on those cold winter mornings. What has changed? Are cars really designed for that abuse? Is it another case of planned obsolescence? Or is it a case of our laziness winning out over good car sense? — Richard Historically, laziness always prevails, Richard. But these days, it’s not doing much harm to the car. In the old days, when you started a cold car, the carburetor would pour gasoline into

the cylinders almost indiscriminately -- as if you were pouring it from a boot. Then unburned gasoline not only would come out the tailpipe and cause smog, but it also would find its way past the piston rings and mix with your oil. That meant your engine was being lubricated with gasoline and oil, instead of just oil — and gas is not nearly as good a lubricant. So the engine would suffer. But these days, all cars are fuel-injected, so the fuel is very carefully metered. Sophisticated pollution-control systems ensure that only the precise amount of fuel that’s needed goes into the cylinders. So, do you harm your car by warming it up in the driveway for 20 minutes nowadays? Not really. Obviously, you’re putting a small amount of wear and tear on the engine by running it when it would otherwise be doing nothing. But gasoline no longer dilutes the oil. And the moisture in the exhaust system is an issue only if you run the car for a brief period and then shut it off. If you drive away, that moisture will eventually evaporate. The biggest issue, really, is that you’re wasting fuel and creating more pollution than you would have if the car were off. But the pull of an 80-degree car interior on an 8-degree morning often is powerful enough to outweigh the 30 cents’ worth of

gas you waste, and the ten-thousandth-inch sea rise you’re personally causing. You’re still right, Richard, that the best way to warm up your car is to start it up, and if it starts, gently drive away. A car warms up faster when it’s driven, generates less wear and tear, wastes less fuel and pollutes less. But no excessive mechanical harm is done to the car by warming it up in the driveway anymore. Dear Car Talk: Since replacing the tires on my car 18 months ago, I’ve experienced several flats. The tires are Goodyear Fuel-Max. When I bring the car back to the tire shop, they inspect the tire and find no puncture. The only reason the mechanics at the shop and I can come up with is that the bar-code labels positioned along the bead of the tire are causing the seal to break. Could there be any other reason? — Frank There shouldn’t be any bar-code labels on the bead, Frank. The bead is supposed to be 100 percent dead clean when you mount the tire. Otherwise, the tire won’t seat properly, and air will leak out. So there’s nothing permanently embossed on or etched into the tire that interferes with the bead. And if there’s a removable label of

some kind that came with the tire, the installer should have removed it. If not, that’s a real rookie mistake, and that’s on him. Assuming the bead was, in fact, clean when the tire was mounted, then you’d look for either a bad air valve or some problem with the rim that was preventing the tire from seating properly. On an older car, that could be rust or corrosion. Or on a car of any age, it could be a bent, warped or cracked rim; I doubt the problem is with the tires themselves. So if you’ve been back to the installer more than once with non-punctured flat tires, have them remove and remount the tires. If you have an older car, without a tirepressure monitoring system (TPMS), you can ask them to replace the air valves, too. Those older valves are a couple of bucks each. On newer cars, the tire-pressure sensors are built into the air valves, making those too expensive to replace without evidence that they’re faulty. But while the tires are off, they can check again and make sure there are no dents or corrosion along the beads that are causing your leaks. Or if they find a price tag there, they can discreetly remove it. Visit Cartalk.com.

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FOOD

AT CHOP SHOP PUB With its community-like bar scene, Chop Shop Pub (920 Lafayette Road, Seabrook, 603-760-7706, chopshoppub.com) serves a variety of pub food, including steak tips, quesadillas, pizza, sandwiches and subs. The pub’s atmosphere helps guests feel like a part of the family, and the dining area is warm with hand-crafted wood tables. Bands and karaoke rock the house on various nights, and there are trivia nights, too. The Seacoast Scene shared a seat with Bill “The Boss” Niland, who talked about what makes his pub a favorite spot. How long has this restaurant been around? We were established on Halloween in 2009, hence the colors, black, white and orange. We used to be at a different location across the parking lot here. Back in 2015, the roof collapsed from all the snow we’d just gotten, and we were forced to relocate. It was a big building, like a museum of eclectic stuff on the walls, much bigger than where we’re at now. We used to be able to have a pub side and a saloon side, where we could host two different types of music. The roof collapsed on a Sunday morning, and we put it out there that the Chop Shop was in need of help. We have such good friends here that we were back in business by the following Friday in our current location with all of our inspections and permits, and everything else that was needed. We were only out of business for five days, which is impressive given the eight feet of snow we had all around, and that’s the only time we’ve closed due to the weather. We’re still aggressively looking for a new spot to have the kind of space again that we used to have.

SEACOAST SCENE | JUNE 1 - 7, 2017 | PAGE 34

What made you want to start this restaurant in particular? Middle-aged contractor tired of hoofing two-by-fours up flights of stairs. I thought, bar — how hard could it be? I put in 120 hours a week, and it’s way harder than construction. I still try to do it on the side, and I’m very creative with the construction I do, mostly with personalizing remodels of homes. I had my first days off in eight years in New Mexico recently, and I got some ideas for inlaying with our wooden tables. What do you think sets your establishment apart from others around you? We’ve got some of the best burgers around — they’re exceptional. The food is over-portioned and underpriced. I’ve always wanted to be one of those places on Diners, Drive-ins, and Dives, nothing fancy, just casual but real good food. Our pizzas are good old-fashioned pizInterior photos by Laurelann Easton. Burger photo courtesy of Chop Shop Pub. zas, hand-spun with a thin crust but thick around the edges, soft and doughy. We also do chili cook-offs in February. What’s an essential skill that keeps How would you describe the dining you running smoothly? environment? We’re a big part of the community We’re about as casual as you can get here. Anyone can come in here, from blue- and I think that really helps. We give a collar or button-up shirts to bikers. Most lot through fundraisers. I think last year of our customers are a middle-aged group, we gave to 492 local children in need in the Seacoast area, 287 bicycles includyoung to old, and anyone is welcome. ed in that. At Christmastime our toy Which famous person, dead or alive, collection is unparalleled. We support a variety of stuff, including for families would you most like to serve? Bob Seger. It’s on my bucket list to in need, loss of a loved one, even a lot have a beer with him. I don’t drink, and of weddings surprisingly. I’m a minisI don’t know that he does either, but ter so sometimes I officiate. We support it’d still be a dream. The last time my the American Cancer Society, diabetes, friend shipped out to Afghanistan — autism, support of our veterans and a he’s retired from the military now — he half dozen [other causes]. bought a bottle of Johnnie Walker Blue How would you describe your crew of before he left. He doesn’t drink either, but the agreement was that the bottle employees? We don’t really have employees. would not be touched until he returned safe. And he did come home safe, and we Everyone is a part of the family, and they cracked open the bottle and each took a all make you feel warm and welcome. shot, and we spit it out, coughing. The Everyone here pretty much knows everybottle was wasted on our behalf, but it one’s names. … It’s not just a job here. — Laurelann Easton was still a great moment.


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FOOD

Go greens

Seacoast farmers get market season underway With summer just around the corner, farmers markets are popping up with fresh crops all over the Seacoast region. According to local growers, things like asparagus, salad greens and kale will be the highlights of this early part of the warm season. Farmers markets in places such as Lee, Durham, Portsmouth and Dover are welcoming the summer with openings in May or early June. The Lee Farmers Market is already underway and is celebrating its 10th anniversary this year. Tina Sawtelle, a coordinator at the Lee market, said she expects all kinds of greens, as well as radishes, to be popular with customers right now since they are so fresh. She also cited asparagus, kale, early-season carrots, rhubarb, chives and parsley as items people can expect to see in the early markets. Rhubarb is often frozen by customers so that they can use it when the strawberries come in, and the green herbs are useful for spicing up meals, Sawtelle said. In addition to produce, vendors at the Lee Farmers Market also offer things like cut flowers, meats, lobster, bread, muffins, goat and herbal products, coffee and arts and jewelry from local artisans. Steve Haendler, a grower at Mildred’s Drumlin Farm, is one of the big produce providers at the Lee Farmers Market, as well as the Durham Farmers Market. Haendler said he is almost done harvesting asparagus and is in the process of picking and selling it. As farmers markets start up, Haendler said, he’s confident they will have lots of radishes, lettuce, kale and salad mix to sell. “Head lettuce is my favorite thing to grow,” Haendler said. “We do very well with that; it seems to like it here.” In addition to green produce, Haendler said his berry blossoms are looking promFind a local market The Dover Farmers Market opens at the Dover Chamber of Commerce on June 1 and will be held every Wednesday from 2:15 p.m. to 6 p.m. At the same time on Mondays, the Durham Farmers Market will open on June 6 at Jackson Landing Park. The Exeter Farmers Market will be held at Swazey Parkway on Thursdays from 2:15 p.m. to 6 p.m. The Lee Farmers Market is open from 3 to 6 p.m. every Thursday at the Old Fire Station on the corner of Mast Road. The Portsmouth Farmers Market is operating from 8 a.m. to 1 p.m. every Saturday in the City Hall parking lot. The Seacoast Community Marketplace opens on June 11 and will be held on Saturdays from 10 a.m. to 2 p.m. SEACOAST SCENE | JUNE 1 - 7, 2017 | PAGE 36

Mildred’s Drumlin Farm. Courtesy photo.

ising for the early markets and he hopes to attract customers with strawberries at the first market. Haendler said that the recent cold and wet weather coupled with very hot days has not been great for growing and harvesting. Ideal conditions for early-season produce consist of adequate moisture and cool weather with sunshine and average temperatures in the 60s and 70s, according to Haendler. Growing quality crops is not just important business-wise for Haendler — when asked what he enjoys most about farming, Haendler said,“Eating strawberries. … And I just like being outside and digging my hands in the dirt. It’s nice and peaceful out here during the day.” Opening in early June, the Durham Farmers Market is expected to have tables full of rhubarb, turnips, green onions, chives, cilantro, herbs, asparagus, bok choy, tarragon and rosemary, said Krysti Battistelli, a market manager. “Everybody is looking for the stuff that just popped out of the ground, so asparagus and rhubarb just fly,” Battistelli said. Joshua Jennings, a Meadow’s Mirth farmer, sells products at markets throughout the Seacoast area. Jennings said that in the May to early June season, people should expect greens, spinach, salad mixes, bok choy, kale, asparagus and scallions, which are fairly quick crops. “Getting the salad greens is like the hallmark for the beginning of the season… asparagus and spinach are also spring treats that people are really excited about,” Jennings commented.

Seacoast Community Marketplace. Courtesy photo.

In addition to these products, Jennings noted that he still has some crops left from the fall that have been stored in a root cellar, like carrots, radishes and turnips. The Portsmouth Farmers Market, which includes Jennings’ crops, will offer earlyseason crops similar to other markets such as greens, bok choy, cabbage and seedlings for herbs and other plants. Market manager Cole Grove said that at the Portsmouth Farmers Market they aim to offer about 60 percent agriculture, 20 percent prepared food and 20 percent crafts. Other items at the farmers market include sausage, freerange beef, chicken, eggs, pastries, beer, pottery and handmade jewelry. For customers seeking a slightly different market atmosphere, the Seacoast Community Marketplace sets up shop on an actual farm. Dale Micherone, an organizer of this

Mildred’s Drumlin Farm. Courtesy photo.

market, said that their farmers operate “on Mother Nature’s schedule,” and products are always weather-dependent. At their June market, they expect to have products like fresh greens, goat cheese, herbs, lettuce, beans, spinach, maple syrup, jellies and pastries. The Seacoast Community Marketplace also welcomes crafters who bring things like pottery, soaps and jewelry. Since the market takes place on a farm, there is no limit to parking, and pets and kids are welcome to join and visit the goats and sheep on the farm. Micherone said the marketplace contributes to the local community in that it encourages nonprofits and small local businesses to set up. “We have loyal customers — they are die-hard,” Micherone said. “They come no matter what.” — Rebecca Walker


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FOOD

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WOKQ Chowder Festival. Courtesy photo.

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Spend an afternoon tasting some of the best chowders available on the Seacoast when the Prescott Park Arts Festival in Portsmouth hosts its 33rd annual WOKQ Chowder Festival on Saturday, June 3. Thirteen seacoast-area restaurants will offer samples of their chowders in the park from 11:30 a.m. to 3 p.m. Held every year on the first Saturday in June, the festival is one of the oldest and largest chowder tasting events in New England and serves as the kickoff event for Prescott Park’s summer series of events. “Chowder is a classic New England dish, and I think in this area in particular, on the seacoast, it’s one of those things people come looking for,” said Melanie Burg33rd annual WOKQ Chowder Festival When: Saturday, June 3, from 11:30 a.m. to 3 p.m. Where: Prescott Park, 105 Marcy St., Portsmouth Cost: $14 for adults and $7 for kids age 12 and under. Visit: prescottpark.org/ event/33rd-annual-wokq-chowder-festival Participating restaurants

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SEACOAST SCENE | JUNE 1 - 7, 2017 | PAGE 38

110 Grill (Rochester) 250 Market (Portsmouth) British Beer Co. (Portsmouth) Casino Fast Food (North Hampton) Cataqua Public House at Redhook Brewery (Portsmouth) Clipper Tavern (Portsmouth) The Farm Bar & Grille (Kittery, Maine) Hayseed (Hampton) Portsmouth Brewery (Portsmouth) Portsmouth Gas Light (Portsmouth) RiRa Irish Pub (Portsmouth) River House Restaurant (Portsmouth) Virgin Oyster Co. (Dover)

er, special events manager for the Prescott Park Arts Festival. “It makes sense to get all the places that do a good chowder together in one place to compare them against each other.” This year’s festival will have returning restaurants, including past winners like The River House and 250 Market, as well as first-time participants like 110 Grille and Clipper Tavern. Restaurants will compete for the title of People’s Choice and Judge’s Choice Best Chowder. The People’s Choice winner will also take home the Golden Ladle trophy, which can be displayed at the restaurant until next year’s festival, and a year of advertising with WOKQ. The festival will feature a variety of chowder recipes. In the past, there have been chowders like smoked scallop, Manhattan, vegetarian, corn and spicy seafood. Most of the chowders are signature items on the restaurants’ regular menus. “They typically stick with the tried and true recipe that they know works and is already on their menu,” Burger said. “That way, people can go back to the restaurant and order it whenever they want to.” In addition to the chowders, there will be sliced bread provided by Panera Bread, steak samples from Hills Home Market, oysters by Virgin Oyster Co. ($5 for three) and hamburgers and hot dogs, ice cream, drinks and more from the park’s concession stand, The Prop. The festival will also have live music and entertainment provided by WOKQ, and vendors like New Hampshire Community Seafood; Explore the Ocean World, which will bring a touch tank; and New England Fish Mongers, which will host a “Which Fish is This?” game to help people learn to identify fish living in local waters. — Angie Sykeny


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In 2003, Alexandria Marzano-Lesnevich was well on her way to becoming a successful lawyer. She was a student at Harvard Law School, determined to study the death penalty, which she’d been passionately opposed to since childhood. “When I learned about the death penalty as a child, it had a dramatic impact on me. That the law could choose to take somebody’s life stayed with me,” Marzano-Lesnevich, who lives in Boston, said via phone last week. “I knew that, going to law school, I wanted to understand it.” But her certainty in this stance came crashing down during her first internship at a New Orleans Law firm that summer while listening to confession tapes of Ricky Langley. The child molester and murderer of 6-year-old Jeremy Guillory in 1992 was on retrial to reverse his death sentence. His descriptions dug up her own memories of sexual abuse. “When I was watching the tapes, I was feeling my grandfather’s hands on me, and despite what I wanted to work for, what I believed in, I wanted him to die,” said Marzano-Lesnevich, who felt so shocked by her response, she took up academic research instead of practicing law after graduation. “If my feelings about a case changed as soon as it became personal, how could I become a lawyer?” Marzano-Lesnevich thought about it for years after the internship, and in 2008, she returned to Louisiana hoping to learn the facts. At that point, her intention wasn’t to

write a book — just to stop feeling haunted. Upon reading the records, it was clear she wasn’t the only person who had reacted to the boy’s death personally. “When I got to the records … I was surprised to discover that, rather than being alone in seeing my past in the case, all these other people had, too,” she said. “When one of the jury foremen talks about the case, he talks about his brother-in-law. The defense attorney, in his last statement, talks about his father.” It shouldn’t be too surprising Marzano-Lesnevich chose creative nonfiction as the avenue to explore the case. While in law school, she took fiction writing classes at night with the school’s continuing education program, where one of her teachers was Paul Harding, winner of the Pulitzer Prize for his novel Tinkers. In 2006, one year after graduating from law school, she enrolled in Emerson College to

obtain a master of fine arts degree in fiction writing. Marzano-Lesnevich began researching in earnest in 2010. The result is The Fact of a Body: A Murder and a Memoir, released May 16 by Flatiron Books, which she talks about Thursday, June 8, at the Peterborough Toadstool Bookshop at 11 a.m., then again at 7 p.m. at Water Street Bookstore. Marzano-Lesnevich tried to make the memoir as factual as possible. If a character feels or says something, it’s because she has documentation suggesting that, and dialogue was only edited for purposes of clarity and pacing. Sources at the back of the book span pages and include public court documents, transcripts, newspaper articles, television coverage, even a play. “It’s actually known, somewhat, in other countries, and yet it happened here, and we don’t know much about it. I wanted to bring the story here,” she said. In its essence, The Fact of a Body is about how we tell and understand stories. It weaves together Marzano-Lesnevich’s, Langley’s and Guillory’s tales and is written with a structure that mirrors a court

trial — which, in a way, is kind of like the ultimate storytelling battle, MarzanoLesnevich said. “The book spans about 50 years and three families, and I knew there would be a lot of complex things to keep track of. There are big issues in the heart of this book, and so I wanted to tell them a page-turning story to get there,” said Mar-

Alexandria Marzano-Lesnevich. Courtesy photo.

zano-Lesnevich, who wrote a large portion of the book at the MacDowell Colony, in 2010 and 2015, including the ending. Putting together the book was a long,

arduous process — physically, mentally, emotionally. Reading certain documents and remembering certain things was especially painful. “Writing the memoir was not therapeutic. The years I was working on it, people said to me, ‘Oh, you’re writing a memoir? That must be so therapeutic!’” she said. “I wanted to say, ‘Not if you’re doing it right!’ But to my shock, I can happily report that having written the memoir is deeply therapeutic.” — Kelly Sennott

ACTRESSES ONSTAGE Back Alley Productions presents Jeffrey Hatcher’s Compleat Female Stage Beauty at the Players’ Ring, 105 Marcy St., Portsmouth, from June 2 through June 18, with showtimes Fridays and Saturdays at 8 p.m., Sundays at 3 p.m. The play takes place in 1661, at which time the most famous portrayer of women on the London stage is a performer named Kynaston. Some of his most famous characters include Shakespeare’s tragic ladies, like Ophelia, Cleopatra and Desdemona. But his world is turned upside down when an unknown named Margaret Hughes plays Desdemona illegally one night at a competing theater and, instead of stopping the show, King Charles II changes the law to allow women to act on stage. Tickets are $15, with discounts available for students, seniors and Players’ Ring members. Visit playersring.org or call 436-8123.


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Exeter author releases middle-grade debut novel Exeter author Lisa Bunker’s novel Felix Yz will be released nationwide by Viking on Tuesday, June 6. The book takes the form of the title character’s blog entries as he counts down to a risky procedure to separate him from an alien being. The two became fused together after a science experiment went wrong when Felix was a small child. While counting down, 13-year-old Felix wrestles with the challenges of a first crush, a bully, his mom’s annoying boyfriend and more, while facing his own mortality for the first time. Perfect for diverse summer reading round-ups, Felix Yz is winning advance praise both for its originality and for its abundance of LGBTQ characters. In particular, Felix is gay, his mother is bisexual, and his grandparent is genderfluid. However, the characters’ identities are not the main reason for their presence in the book. “One of my goals as a writer is to create compelling stories featuring young LGBTQ protagonists without their iden-

tities being the preachy point,” said Bunker, who is herself a transgender woman and the parent of a genderfluid child. Before setting up shop as a full-time author, Lisa Bunker had a 30-year career in non-commercial broadcasting, most recently as program director of a community radio station in Portland, Maine. Besides Maine she has made homes in New Mexico, southern California, Seattle, and the Florida panhandle. She currently lives in Exeter with her partner, Dawn Huebner, who is also an author. Bunker’s author website is lisabunker.net, and she can be found on Twitter at @LisaBunker. The release of Felix Yz will be celebrated at Water Street Bookstore in Exeter at 7 p.m. on Tuesday, June 6, where Bunker will read from the book, answer audience questions and sign copies. Felix Yz earned starred reviews from Kirkus Reviews and Publishers Weekly. Kirkus Reviews called it “Joyful, heartbreaking, completely bonkers, and exuberantly alive.”

SEACOAST OPEN STUDIO The Seacoast Open Studio announces its eighth annual display of local artists for three weekends: June 3 and 4, June 10 and 11, June 17 and 18 from noon to 4 p.m. The public is invited to the second floor of the the Exeter Town Hall, which is handicapped accessible, to view art in a wide range of media (oils, watercolors, acrylic paintings and photographs). Large and small format art including framed and matted work, miniatures, cards and bookmarks are for sale (cash or checks only) and can be purchased when the gallery is open. The traveling mural depicting Exeter reconfigured with an alternate energy emphasis will also be on display. To coincide with First Friday art walks in Exeter, Seacoast Open Studio will also host an opening reception with food, drink, and entertainment on June 3 from 4:30 to 7:30 p.m. The bright gallery makes an ideal setting to showcase a collection of varied art. According to member Nancy Reiss, “A close-knit group, we are united by many years of painting together. We love to display and share our work. Our talents are so diverse, we offer a range of paintings to suit every taste.” Seacoast Open Studio is an eclectic group of artists who meet every Friday morning on the second floor at the Old Town Hall in Exeter to create together, share ideas and critiques. The group has exhibited paintings locally at such places as the Provident Bank, the Exeter Hospital, the Loaf and Ladle, the Blue Moon, Java and local libraries. This friendly and supportive atmosphere allows people to drop in to draw, paint or digitally craft. As its name implies, Seacoast Open Studios welcomes all local artists. A $5 donation to help support the upkeep of the gallery is welcome but not mandatory. The only rule is to for people to clean up after themselves. Exhibitors for the Spring Spectacular include Skip Berrien, Lucretia Gordon, Steve Giebelhaus, Jean Mayotte, Nancy Reiss, Susan Scott, Rennay Hitzrot, Aimee Margolis and Mary Ellen Sheehan.


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Women Who Work, by Ivanka Trump (Portfolio 2017, 212 pages) I was willing to give Ivanka Trump a fair shake. After all, when she was on The Apprentice, we were led to believe that she was poised and accomplished, that she was a force to be reckoned with. After reading this book, however, I’ve lost that image forever. But let’s begin at the beginning, shall we? A preface is where an author gets to talk one-on-one with the reader. It’s a chance to let her hair down, to explain what might not be apparent in the book, and to be intimate. But when the author signs her name in full caps, which coincidentally is how she identifies her products, you know that what you have in your hands is no true memoir or insightful self-help book. Make no mistake, Women Who Work by Ivanka Trump is nothing more than a calculated extension of her brand. Chapter 1, first paragraph: with a scarf wrapped tightly around her neck, Ivanka pauses during an eight-hour hike in Patagonia to view the scene below. She ponders whether she should join her father’s business or not. “What I didn’t know was what working for my family would be like.” Ivanka writes. “Could I thrive in an environment where there were such high expectations, tied to the most personal of relationships? … What would happen if I performed poorly? Or what would happen if, in spite of excelling, there wasn’t great professional chemistry?” Apparently we all want to know the answers to these burning (and, let’s face it, redundant) questions. From that mountaintop in Patagonia, I think it’s fair to say that the book goes downhill. Ivanka claims the reason she wrote this book was to “unleash the full power of women and girls both in our country and around the world.” She does this by employing some rather questionable techniques. The fonts: Each chapter begins on a right-hand page and is faced by a pink page (because what better way to empower women than to use pink) that presents an artfully designed quote complete with hashtag #ITWISEWORDS (suitable for Instagram posting). On one of these pinkpowered inspirational pages, someone decided to use seven different fonts and bolding to get the point across. It is dizzying in its presentation. The quotes: Now it’s time to talk about all the quotes used in this book. I have taught writing classes. I have assigned research reports. This book reads like a (too long) research report. Quotes or stories from someone who’s famous are followed by a few paragraphs explaining how a particular quote fits into Ivanka’s life and then

another quote is quickly introduced. Lather, rinse, repeat. There is very little original thought in these pages; instead what you get is personalized regurgitation. As you might have heard by now, Ivanka didn’t ask permission or even give a head’s up to the many, many people whose words she used. I would tend to place a wager that Maya Angelou and Nelson Mandela would not have been overly pleased to know they were represented in this book. The voice: Trump is the book’s only author (no co-writer is listed) but the voice is not consistent and even breaks mid-sentence. “One life isn’t just about trying to achieve balance (it doesn’t exist!) or managing blended priorities; it’s about ….” It’s almost as if someone went through the

finished text and added parenthetical comments after the fact. Hmmmm. The message: To be honest, it’s a little difficult to relate to a woman who tells you that if you only wear the right four-inch heels or carry the best accessories you will feel empowered. I couldn’t really empathize with her complaining that while at the office she occasionally has to think about what to have for dinner (again!). The editing: I can’t blame this entire mess just on Ivanka — somewhere an agent, an editor and a publisher were involved. Well, shame on them. The formatting is horrendous, lists are not uniform, information boxes are scattered every which way, and do I have to mention the pink fontfilled pages again? The editor must have been asleep. That’s really the only explanation. There are grammatical mistakes and unnecessarily long sentences (one particular sentence is a six-line paragraph.) The language is so heavy in corporateese (“Your mission statement is meant to codify,” “architecting your life”) that any chance at meaning gets lost by the time you get to the end of the sentence. The reading list: Of the 56 books, articles and TED Talks referenced, 42 are written by men and 14 by women. There are some very strong women who write about empowerment, but you have to want to look for them. Bottom line: To be fair, there are some fairly decent bits of good advice (nothing new, just solid advice) about work-related issues like running meetings (listen and have an agenda), but they are deeply hidden within all the vapidness that is this book. If the intent was to empower women and girls, I’m afraid that Ivanka sorely missed the mark. D— Wendy E.N. Thomas

HAMPTON FALLS ART ON THE COMMON Art on the Common will return for its second annual Fine Art Show Saturday, June 3, from 10 a.m. to 5 p.m. on the Hampton Falls Common, with a rain date of June 4. Fine artists from across New England will be displaying their artwork for eager shoppers to browse and purchase. Student Art will also be on display thanks to the students of the Carol Whalen Art Studio. There will be a children’s activity tent sponsored by the Hampton Arts Network, making this a fun, free family outing for all ages! Bring your appetite as the Hampton Falls Fire and Rescue Department will be selling hot dogs, hamburgers, and drinks. Participate in voting for the People’s Choice Award, interact with the artists, and see who the judges deemed best. A list of participating artists and samples of their work can be found at artonthecommon.com. Find out more about the Hampton Falls Tercentennial and the Historical Society as representatives for both will be set up in the gazebo on June 3. This event is a great way to support local art and to shop local.


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Boston soul

Jesse Dee plays Portsmouth When he was young, the musical gateway drug for Jesse Dee was a clock radio. Though he was raised in a religious household, Boston oldies station WODS was a permitted secular indulgence in the late 1980s. “It’s different than what you might find listening to an oldies station these days,” Dee said recently of the station’s deep, 1950s-rich format. “That’s why it was a draw for me, and it planted a seed of sorts.” From a childhood love of artists like Bobby Womack, songwriters George Jackson and Bert Berns, and the Brill Building sound — what he terms “the intersection of American pop and R&B” — Dee became one of Boston’s most soulful voices. His two records, 2008’s Bittersweet Batch and 2013’s On My Mind / In My Heart, are loaded with hooks, swagger and joy. For a peek at what’s to come, there’s a YouTube video of Dee’s original “Slippery Slope,” a song that’s pegged for a new album in the works. With an easy shuffle driven by Dee’s rhythmic playing of his signature Epiphone hollow-body guitar and a Sam Cooke groove, it’s infectious. Asked if he had Cooke in mind when he wrote the song, Dee laughed. “Not specifically,” he said. “He would definitely be an influence that I wear on my sleeves, and I would aspire to channel whatever inner Sam Cooke I had on any song.” Just as Cooke transitioned from gospel to pop, Dee would find a path from a permitted home diet of music to forbidden fruit out in the wild. “By the time I was 10, I was into Boyz 2 Men, and then I kind of worked my way out from ’90s pop culture to more classic rock stuff: Hendrix, Zeppelin and so on.” He learned guitar from a Bob Dylan

Jesse Dee. Courtesy photo.

songbook. One of the elements that defines Dee as a musician is his large instrument, which looks deceptively like an acoustic. “It’s the only electric I have, so that is what I play,” he said, noting that it was a surprise gift from his wife. “I dropped a few hints, but she did her homework — I really enjoy it; it’s done me well.” A core group of musicians has backed Dee for the past several years, with “other talented guests” often sitting in. “There’s a recurring cast of players; Boston is chock full of them,” Dee said. “I’m lucky to be a good music community here.” Anchored by a rhythm section of bassist Jim Larkin and drummer Pie Beaulieu, Dee’s lead guitar support comes from veteran axe man Johnny Trama (The Trama Unit), with John Aruda on saxophone. The band will often go to the well for covers, frequently from unlikely sources. “There are so many wonderful songs

GREEK FOR A NIGHT Carol Coronis Band’s energetic mix of cittern, electric guitar, bass, and drums with pulsating rhythms and exotic modes will transport you to the taverns of Athens and the nightclubs of Istanbul, right at The Castle on Charles, 19 Charles St., Rochester. The band will kick up traditional Aegean and Anatolian with a BalkanMediterranean groove, taking you on a journey through the Balkans, Greek, Turkey and their Mediterranean Islands. Anatolian and exotic Middle Eastern modes and rhythms will keep people’s feet moving and their hearts dancing. Greek food available from the Castle Tavern will include dolmathes (stuffed grape leaves), moussaka (delicious Greek casserole) and baklava for dessert. Dance and unleash your inner Tsifteteli! The event will take place Saturday, June 3, 7 to 10 p.m. The cost is $7. For more information, call 603-332-0107 or visit CastleNH.com.

Jesse Dee w/ The Silks

When: Saturday, June 3, 8 p.m. Where: 3S Artspace, 319 Vaughan St., Portsmouth Tickets: $18 at 3sarts.org that other folks have written, and I think covers are a good way to define your sound as a band,” Dee said. “We’ve been doing the Staples Singers’ version of ‘For What It’s Worth,’ Al Green’s ‘Funny How Time Slips Away,’ some Otis Clay and Candy Staton’s ‘How Could I Put Out the Flame,’ which is a great old George Jackson song.” Dee’s hometown isn’t a hotbed for what he does, despite his origins. “I don’t know that I would be quick to say that Boston has a soul scene; that’s not something it’s known for,” he said. “There is soulful music being made, and acts that come out of it, but I’ve come up in a general roots music scene that’s been around for years in Boston.” He cites singer-songwriter Tim Guerin and scene-maker Dennis Brennan as guiding lights. “I continue to find inspiration in what they do and who they are; they’re certainly testament to a scene that supports itself and is very supportive,” he said. “I’m happy to call them friends as well as inspirations.” Dee performs Saturday, June 3, at Portsmouth’s 3S Artspace. “I’ve been coming to New Hampshire to play for years and I love playing in Portsmouth,” he said. “It’s a great community there. Returning is always a sporadic thing, but it’s a good music town ... we feel welcome every time we come back.” — Michael Witthaus


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21 “Texas tea” 22 Like England in the Middle Ages 24 2016 Justin Timberlake movie 27 Org. that awards Oscars 28 Pageant contestants’ accessories 31 Suddenly shut up when collecting pollen? [tilt uppercase on its side] 34 Summer on the Seine 35 Four-time Indy 500 winner Rick 36 Airport approximation, for short 39 Actor/sportscaster Bob and family, Stretch Armstrong-style? [flip over lowercase] 44 It’s the “K” in K-Cups 45 Cosmetics purveyor Adrien 46 Drop out of the union 49 Slashes 50 The whole thing 51 “The Faerie Queene” poet Edmund

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26 Buckeyes’ initials 28 Rude expression 29 “Asteroids” game company 30 “I dunno” gesture 32 Infuse (with) 33 Applied intense cold to 37 “Why don’t you make like a ___ and leave?” 38 Some broadband connections 40 Jake Shimabukuro instrument 41 It may get covered in throw pillows 42 Pantry stock 43 Dr. ___ (sketchy scientist who’s a supporting character on “Archer”) 46 “___ With Flowers” 47 Kagan of the Supreme Court 48 Metal-on-metal sound 49 Attacked in the groin, maybe 51 “___ Pepper’s Lonely Hearts Club Band” 52 Hawaiian foods 53 “Green-eyed monster” 55 Shad eggs 56 2022’s Super Bowl 57 “___ Can Cook” (former cooking show) 59 “___ Gratia Artis” (MGM motto) 60 Body art piece ©2017 Jonesin’ Crosswords (editor@jonesincrosswords.com)

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Join a Winning Team

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• Leo (July 23-Aug. 22): You need to start making changes in the way you make changes. For a change. • Virgo (Aug. 23-Sept. 22): Procrastinating will lead to anxiety and stress, but you knew that long before now. • Libra (Sept. 23-Oct. 22): A proposal looks promising — not necessarily for you, but for just about everyone else. • Scorpio (Oct. 23-Nov. 21): It’s time to be flexible, but only if you’re completely and mindlessly willing to commit to it. • Sagittarius (Nov. 22-Dec. 21): Look carefully at all aspects of a contract or deal, especially any phrases involving a “pound of flesh.”

• Taurus (April 20-May 20): It’s best to keep everything out in the open. At least now you don’t have to worry about your fly being down.

• Capricorn (Dec. 22-Jan. 19): Your whole outlook on life will unexpectedly change today. Unfortunately, it will happen when you get punched in the face.

• Gemini (May 21-June 20): Get out and offer your assistance wherever it’s needed. Or just stay home; it’ll amount to the same thing.

• Aquarius (Jan. 20-Feb. 18): You will suddenly find romance, happiness and satisfaction. You will then lose it just as quickly.

• Cancer (June 21-July 22): You’ll dazzle everyone with your intelligence and great suggestions. Oh, and pigs will fly, too.

• Pisces (Feb. 19-March 20): The Earth will continue to orbit the sun — at least for now. How’s that for going out on a limb?

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BEACH BUM FUN ROCKANDROLLCROSSWORDS.com BY TODD SANTOS

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NEWS OF THE WEIRD BY CHUCK SHEPHERD

The entrepreneurial spirit!

• Le Plat Sal (The Dirty Plate) restaurant in the Marais district of Paris features specialties actually containing dirt or as Chef Solange Gregoire calls it, “the mud of the earth that caresses our toes, the sand kissed by the sun, and rocks.” Mused a Food Network host in April, “What’s left? People are already eating snout-to-tail, leaves-to-roots....” Gregoire extolled her four-star dishes, including pastry crust a la Mont Lachat rock and a Boue Ragout stew simmered with silt from the River Seine. (NPR also noted that the founder of The Shake Shack was “quietly” planning a new American chain, Rock in Roll.) • Goldman Sachs analyst Noah Poponak’s 98-page paper (leaked to Business Insider in April) touted the wealth obtainable by capturing the platinum reputed to be in asteroids. The costs to mine the stone (rockets, launch expenses, etc.) might have dropped recently to about $3 billion a trifle next to the $50 billion worth of platinum Poponak said a single asteroid might contain. (On the other hand, experts point out, such abundance of platinum might crash the worldwide price.) • The Twisted Ranch restaurant in the Soulard neighborhood of St. Louis, saw crowds swell in March after it revamped its menu with more than two dozen items made with ranch dressing (including ranch-infused Bloody Marys). As one satisfied visitor put it, “Ranch is everyone’s guilty pleasure.”

Unclear on the concept

Alabama, in May after police spotted her standing on a car, stomping out the windshield and smashing the sun roof. She said it was a boyfriend’s car, that she thought he was cheating on her, and that she had spent the previous night “thinking” about what to do, “pray(ing) about it and stuff.” (However, she said, “I did it anyway.”)

New World order

• The Drone Economy: (1) A Netherlands startup company announced in March its readiness to release drones capable of tracking freshly deposited dog poop (via an infrared glow from the pile) and, eventually, be guided (perhaps via GPS and artificial intelligence) to scoop up the deposits and carry them away. (2) Potentially Unemployed Bees: Researcher-inventor Eijiro Miyako announced in the journal Chem in March that he had created a drone that pollinates flowers (though requiring human guidance until GPS and AI can be enabled). Miyako’s adhesive gel lightly brushes pollen grains, collecting just enough to touch down successfully onto another flower to pollinate it. • Social critics and futurists suggest that the next great market for computerization (already underway) will be selling “human improvement” (alas, perhaps merely helping already successful people to even greater heights). Some sports teams are experimenting with “transcranial direct current stimulation” as a way to put athletes’ brains into constant alert, and KQED Radio reported in May that about a third of the San Francisco Giants players have donned weak-current headsets that cover the motor cortex at the top of the head. The team’s sports scientist (bonus name: Geoff Head!) said players performed slightly better on some drills after the stimulation. (One the other hand, at press time, the Giants were still nextto-last in the National League West.)

Yale University graduate students (well, at least eight of them), claiming “union” status, demonstrated in front of the Yale president’s home in April demanding better benefits (beyond the annual free tuition, $30,000 stipends and free health care). Some of the students characterized their action as an “indefinite fast” while others called it a “hunger strike.” However, a pamphlet associat- The aristocrats! ed with the unionizing made it clear that (1) Recent alarming headlines: “UK strikers could go eat any time they got woman who urinated on Trump golf hungry. course loses case” (London). “Fish thief on unicycle busted by DNR (Department of Natural Resources)” (Battle Creek, Smooth reactions • Police in Cleveland are searching for Michigan). And, from the Northwest the woman whose patience ran out on Florida Daily News (Fort Walton Beach), April 14 awaiting her young son’s slow all on the same day (5-16-2017): (1) haircut at Allstate Barber College. She “Man throws fork at woman in fight over pulled out a pistol, took aim at the bar- dog poop.” (2) “Senior citizen punches ber and warned: “I got two clips! I’ll husband for taking Lord’s name in vain.” pop you.” (She allowed him to finish up (3) “Two people busted for creating fake more purposefully and left without fur- football league, lawmen say.” (4) “Man denies defecating in parking lot despite ther incident.) • Barbara Lowery, 24, was arrest- officer witnessing deed.” ed for disorderly conduct in Cullman, SEACOAST SCENE | JUNE 1 - 7, 2017 | PAGE 54

Inexplicable

Clearing the Conscience: (1) In February, a 52-year-old man who, arrested for DUI and taken to a police station in Germany’s Lower Saxony state, wound up spontaneously confessing to a 1991 coldcase murder in Bonn. Police confirmed that, after reopening the files, they found details matching the man’s account, though the man himself was “not quite clear” why he had confessed. (2) A game warden in Titus County, Texas, reported in December arresting a man for possessing a shotgun (the man’s third arrest as a convicted felon with a firearm). The warden had spotted the weapon only because the man “out of the blue” approached him and asked if he wanted to inspect his hunting license (which, it turns out, was in order).

Update

The impending retirement from public life of Britain’s Prince Philip, announced in May, has likely quashed any slight chance he will visit the Imanourane people on Tanna (in the South Pacific island nation of Vanuatu) tragic, of course, because Tanna’s Chief Jack and his followers continue to believe Philip descended from their own spiritual ances-

tors and has thus dominated their thoughts for the last seven decades. In fact, when Tanna was in the path of Cyclone Donna in May 2017, the Imanourane were quickly reminded of Philip’s continuing “powers.” (Philip has never visited, but Tannans have long prayed over an autographed photograph he sent years ago.)

A News of the Weird classic (October 2013)

The story of Kopi Luwak coffee has long been a News of the Weird staple, begun in 1993 with the first reports that a super-premium market existed for coffee beans digested (and excreted) by certain Asian civet cats, collected, washed and brewed. In June (2013), as news broke that civets were being mistreated captured and caged solely for their bean-adulterating utility the American Chemical Society was called on for ideas how to assure that the $227/pound coffee beans had, indeed, been expelled from genuine Asian civets. Hence, “gas chromatography and mass spectrometry” tests were finally developed to assure drinkers, at $80 a cup in California, that they were sipping the real thing. Visit weirduniverse.net.

PET OF THE WEEK Twinkle is an absolute gem. She looks and acts like a kitten, but she’s four year old. She’s a petite little lady and just as sweet as can be. She’s friendly and starts purring as soon as you touch her. She was brought to our shelter because her previous owner had financial struggles and could no longer afford to properly care for her. She’s lived with children and other cats would be a wonderful addition to any home looking for a really nice family cat. Like all the animals available for adoption at the New Hampshire SPCA, Twinkle is spayed, micro-chipped and up to date on all her shots. Come take home this little star today! Visit her at the NHSPCA in Stratham or call 772-2921 or visit nhspca.org for more information on her and other available animals.


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Seacoast Scene 6/1/17  

Seacoast Scene 6/1/17

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