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SEPTEMBER 14 - 20, 2017

Native eats P28

A note from an outsider Hot Dog King

FRE E

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P20

MAP P . 18


A WORD FROM LARRY

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Now that Labor Day and The Hampton Beach Seafood Festival are over there is still one more event happening at the beach, this Saturday, Sept. 16: the Reach The Beach Relay! Larry Marsolais It all begins Friday, Sept. 15, at 6 a.m. at Cannon Mountain in Franconia, N.H. Teams start in “waves” every 15 to 30 minutes. The event will conclude by 8 p.m. on Saturday, Sept. 16, at Hampton Beach, and spectators are welcome to come cheer. Reach The Beach consists of 12-person standard teams and six-person ultra teams that will rotate through 36 transition areas as they cover the approximate 200-mile

course. Each relay team member will run three legs (six legs for ultras) of varying lengths and difficulty, and will cover an average total distance of about 16.6 miles (about 33 miles for ultras). Runners rotate in a set order once the race begins and will be obligated to follow this rotation until the final runner reaches the beach. Even though this event is the last at the beach this season, many businesses stay open through Columbus Day, so continue to visit the area — and if you see runners going through your town, cheer them on! 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.

Fries & Coleslaw • Mon-Thur 2-5pm

SEPT. 14 - 20, 2017

Sandwiches • Burgers • Pizza Steaks • Seafood • BBQ

VOL 42 NO 28 Advertising Staff

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

Thursday Night Karaoke!

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

Friday Night Special Fried Clam Plate Saturday Night Prime Rib Special

Linda Kovalik 603-915-3027 linda@seacoastscene.net

Editorial Staff

Editor Meghan Siegler editor@seacoastscene.net

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Contributors Rob Levey Rebecca Walker Ethan Hogan Michael Witthaus

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Have an event or a story idea for the Seacoast Scene? Let us know at: editor@seacoastscene.net

Takeout Available | Visit our website for entertainment

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www.MasterMcGraths.com SEACOAST SCENE | SEPTEMBER 14 - 20, 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 Fore score

MAPPED OUT

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

PEOPLE & PLACES

19 The coolest Seacoast dwellers and scenes

FOOD

28 Eateries and foodie events

POP CULTURE

34 Books, art, theater and classical

NITE LIFE

38 Music, comedy and more

BEACH BUM FUN

40 Puzzles, horoscopes and crazy news Your weekly guide to the coast. Published every Thursday (1st copy free; 2nd $1). Seacoast Scene PO Box 961 Hampton NH 03843 603-935-5096 | www.seacoastscene.net


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September 14 - 20, 2017

Harsh Armadillo releases its new album, Blame Bad Habits, at a party at 3S Artspace in Portsmouth Friday, Sept. 15. The Scene talked to the band on p. 38.

The Hampton Falls Craft Festival is happening on the town common Saturday, Sept. 16, and Sunday, Sept. 17. Find out more on p. 34.

Rye author Stephen Clarkson visits the Tuck Museum of Hampton History on Tuesday, Sept. 19, to discuss his novel The Last Run, which is about rum running. Get the details on p. 36.

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Yoga instructor Jolie Yonker shares some fit advice with the Scene. See what she has to say about the benefits of yoga on p. 22.

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COMMUNITY

American summer

Working in Hampton a happy experience Editor’s note: This article was written by Petra Opekarova, a student from Czech Republic; one of the requirements of her stay was to publish an article about her experience working a summer job on the New Hampshire Seacoast, compared to life in her country. These are her words, edited only for clarity.

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Hello! My name is Petra and I am a student from Czech Republic. This summer I worked in Yummy Yogurt in Hampton Beach. And I loved it! Working in ice cream store is an opportunity to meet a lot of different people every day, which means to learn a lot about them, about their way of life here in the U.S. and so on. Very often I ask questions about society and social issues here in America. That way I can bring some new ideas of the people here back to my country. When working whole days surrounded by American people, I can see one huge difference between Czech Republic and the U.S. Here, the majority of people are most of the time happy, smiling, nicely talking to strangers, etc. Several times I asked how is this possible? Because in my country people are negative, complaining about things all the time. Almost nobody smiles at you in the street. [When I asked customers why they were happy most of the time] almost everybody here gave me the same answer. They are proud to be Americans, they appreciate the freedom, they don’t take it like something that does not deserve attention anymore. They still [remember] their history and inspire themselves from it. They are patriots; they just love to live in their country and that way they enjoy everything. Of course, everybody has some troubles sometimes but this is very different from Czech Republic. There, not many people will say they are proud citizens of the country. I also observed that thinking about money is different in the U.S. and Czech Republic. Most of the Americans told me they are working so hard during the week and then they take the money and enjoy it with family, friends, new experiences. They just reward themselves for the hard work

Petra at Yummy Yogurt. Courtesy photo.

they have done. That way every week [they know why they’re at work] — the imagination of the weekend enjoyed with people they love just motivates them to work even harder. In my country people are only saving money. They also work hard but almost don’t enjoy anything and rather collect money in case of something PETRA OPEKAROVA happens. Yes, it’s needed to have some provision. But I think that this thinking of Czechs also “helps” the fact they are not that happy and optimistic as Americans. They don’t reward themselves enough for their work so they have a feeling that they are only working and this makes them upset. When I see these happy families in our store, eating ice cream, talking and having great time, I would really love to see this in my country too. And if I will not be able to bring the change widely, I am sure this will be a great change at least in my family. Thank you, America, [for the opportunity] to be here, to learn and to have an awesome summer.

When I see happy families in our store ... I would really love to see this in my country too.

Know about something fun going on? If you have an upcoming event in the Seacoast area that you want people to know about, send the details to editor@seacoastscene. net and we may publish the information in an upcoming edition!


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Jaimie, Nell, Kelly at Throwback Brewery. Courtesy photo. Photo left: Cans with Myles. Courtesy of Throwback Brewery.

By Rob Levey As the lighter lagers of summer are disappearing from taps and store shelves, local brewers are turning their efforts toward creating craft beers with the heartier flavors of fall. Though each brewery has its own unique ales for the season, most are trending toward slightly darker, heavier beers with a bit more alcohol as the days get colder and people are starting to prefer drinks that will warm them up rather than cool them down. The Scene talked to several local brewers about what makes a good fall beer.

Classic fall tastes

Pumpkin ales, brown ales and Oktoberfests are examples of “classic fall beers” according to Nicole Carrier at Throwback Brewery in North Hampton. She said that like many fall-inspired beers, their colors range from amber to brown — a bit darker than summer beers. “They are not too light, but not too dark either,” she said. “They are often medium in body. In short, these beers are the perfect type of transition beer to bring you from summer to winter.” Throwback will feature at least four special beers this fall: Chai Porter (a light-bodied porter), Beer From Here (a pale ale) and Heidi Go Seek (Oktoberfest) should all be ready in about three weeks, and Gourdgeous Pumpkin Ale (a blonde ale) is expected a bit after that. “The focus on these and all our beers is making delicious beer using local ingredients,” she said. Joe Berwanger of Neighborhood Beer Co. in Exeter said transitioning to a new season of flavors is one of the best parts of running a brewery. “We like the seasonality of bringing new beers out,” he said. “It keeps people excit-

ed and looking forward to your products throughout the year.” He pointed to the Granite Acorn Autumn Lager that’s on Neighborhood Beer Co.’s fall menu as “a celebration of the season.” He described Granite Acorn as a Märzenstyle Oktoberfest that drinks smooth and finishes crisp. “Some people say it is our best beer,” he said. “It takes six weeks to make. It’s not an easy beer — it’s super-delicate, a bit malty and very balanced with a crisp finish.” It possesses a richness, yet not quite like that of a porter of a stout, he said, providing an experience that is well-balanced between malts and hops. “It’s been just about our most popular beer since we opened,” Berwanger said. Neighborhood Beer Co.’s signature beers, Hallowed Hammock Blonde Ale and Boss Flamingo Bronze Ale, are also popular fall choices, Berwanger said. “They are easy-drinking and crisp,” he said. “People with all kinds of different preferences tend to love these two beers.” At 7th Settlement in Dover, Harvest Oktoberfest will be available by the third week of September; another favorite, Peter Peter Pumpkin Brown Ale, is out already. Other seasonal fall beers include their first attempt at a saison (a light to golden ale) as well as a Schwarzenegger (a German black lager). “It’s no joke,” 7th Settlement Head Brewer Nate Sephton said about their Schwarzenegger. “There is a good amount of bready malt flavor and a slight hint of roast — but not too much. It’s very traditional.” At Beara Irish Brewing Co. in Portsmouth, one new fall beer option is Weizenbachfest (Hefeweizen), which will be released on Sept. 29. “It tastes more like an Oktoberfest,” 10 owner Michael Potorti said.

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Other great fall beer options at Beara 9 Irish Brewing Co. include Dry Irish Stout, which they are bringing to the Great American Beer Festival’s final round in Denver in October. “It’s akin to Murphy’s,” said Potorti. “People are kind of biased against darker beers, but a lot of them are session-able — especially some of the lighter stouts.” He cited Cake (java porter), which features Oreo cookies and locally roasted coffee from D-Squared Java in Exeter, as another excellent fall beer choice. “No one gets sick of Oreo cookies, right?” he joked.

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Craving comfort

Carrier said she believes certain beers tend to taste better at specific points during the year because of perception and physical need. “Think about the height of summer. It is hot, you are sweaty, and the sun is pounding down on you,” she said. “Do you want to drink or eat something heavy? Nope — and if you did, it probably wouldn’t make you feel too good. That is why we tend to sell a lot of our Pilsner and lighter beers in the summer.” She said the same logic holds true in colder weather, too. “When I am cold, I want to be warmed up and feel comforted and comfortable,” she said. “Higher-alcohol beers can do this, because they often have heavier bodies.” Carrier said she also thinks the flavor profile of darker beers — regardless of their body — tends to go better with foods that are generally made in the colder months. “There is nothing like a roasty stout to complement a thick and hearty stew, or an imperial stout or porter to go with a hot fruit cobbler or rich, dense chocolate like a torte or chocolate mousse,” she said. Josh Henry, co-owner and brewer at 7th Settlement, said our preferences for certain beers reflect the lives we lead in different seasons. “It’s the same reason why during the winter you’re more likely to eat a hearty stew than some light, flaky fish — you want something that’s more comforting,” he said. “You’ve been shoveling all day, so you want something that’s going to warm you up.” Potorti agreed. “It’s definitely a psychological thing. In the winter, it’s cold, so you want something hearty,” he said.

Now trending

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SEACOAST SCENE | SEPTEMBER 14 - 20, 2017 | PAGE 10

Berwanger feels that beers in general are beginning to move away from pure hoppy flavor profiles to easier-drinking lagers and ales. “Our Granite Acorn is proof of that trend as [are] other beers we offer and those served by other local brewers,” he said. “We believe session lagers and ales are on the upswing. People want that 12

7thsettlement. Courtesy photo.

TIPS FOR PAIRING BEER WITH FOOD IN THE FALL From 7th Settlement Executive Chef Taylor Miller Cook what you love — taste is subjective. If you think it tastes good, go for it. Eat and drink seasonally. Head down to your local pub, see what’s on tap and on menu. Often, your local chef and brewmaster will already be in touch with what is seasonally available. Don’t forget that beer pairs well with unassuming foods like sweets and fruit. Try making some stout brownies, or soaking fresh apricots in your favorite ale, then using them to make barbecue sauce or chutney. Experiment a little. Ask questions about your beer. Generally, keep sweet or tart beers a little tarter or sweeter than the food with which you are pairing. Hoppy and bitter beers will pair well with foods high in fat content or simply more robust with flavor or spice. However, sometimes contrasting flavors can bring about unexpected results. Miller said that bottles and cans will often have tasting notes listed that are similar to wine. “Let these notes be your guide to possible pairings,” he said. “It may help to think of ales as red wine and lagers as white wine. If you are more comfortable with wines and just beginning to experiment with beer and food pairings, this is generally a good place to start.” As an example, he said a recipe that calls for an acidic white wine could represent an excellent opportunity to instead select a hoppy beer. “It could be a good place to start your beer tastebud conversion,” he said.


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THROWBACK BREWS

Courtesy photo. 10 diversity.”

For Carrier, one of the more exciting trends is the sheer creativity present in many beers today. She cited fall beers as reflective of this trend. “Some of my favorite types of fall beers are a bit less classic, but they still represent autumn so well in a glass,” she said. “Think beers made with apples, or ginger, or cinnamon.” She said one of her personal favorites is their Chai Porter. “It is our fall seasonal — and the chai

spices always bring me right to fall days,” she said. “It reminds me of hiking through the woods on a crisp day, or enjoying the rays of sun on your face while walking through the Portsmouth Farmers Market in your hoodie on a cool fall morning.” At Beara Irish Brewing Co., Potorti said people also tend to embrace the unique. He cited their Survivor, an Irish pale ale made with Buffalo sauce, as one example. “I run out of it faster than I can make it,” he said. “You can taste [the Buffalo sauce], but it’s not burn-your-palate hot. We 14

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Check out a few of the beers you’ll find at Heidi Go Seek 2017 – This Munich-Style Throwback Brewery this fall (7 Hobbs Road, Oktoberfest was brewed for the first time last North Hampton, 603-379-2317, throwback- year and is balanced between bready malt and brewery.com). spicy hops. “Given the success of last year, we decided to Chai Porter – Made with cinnamon, cloves, brew this beer again for 2017, but amp up the ginger and fennel. The spiciness comes from roastiness a bit,” said Carrier. “This year’s beer Organic and Fair Trade Chai Tea made by is currently in the fermenter, but we expect it New Hampshire’s White Heron. to taste like an Americanized verStats – 5% ABV and 29 IBU sion of a classic Oktoberfest, which Color – dark brown means a bit more hop-forward than Pairing – This beer pairs well with is traditionally expected and a lot thick and hearty stews, desserts like darker.” cheesecake, apple cobbler, crème Stats – 5% ABV and 28 IBU brûlée and apple pie, and creamy Color – copper-colored lagered cheeses like brie beer   Pairing – bratwurst, currywurst, Gourdgeous Pumpkin Ale – pork schnitzel and hearty stews Uses more than 400 pounds of   Dickinson pumpkins from BlueBeer From Here – The malts are Courtesy photo. berry Bay Farm in Stratham, N.H. 100-percent local and include Pale It is spiced with hints of ginger, nutmeg and Malt & Wheat from Valley Malt, Vienna Malt vanilla. from Blue Ox Malthouse, and two-row from “When it comes to pumpkin beer, people The Maine Malt House. Last year the hops either love it or hate it,” said co-founder Nicole were all from Aroostook, Maine, and includCarrier, who said they roast the pumpkins ed Nugget, Centennial and Cascade varieties.  before putting them in the mash. “You get the “This year, we just harvested some of our hops essence of toasted pumpkin seeds when you here at Hobbs Farm and decided to brew this taste the beer…. It’s a taste of fall in a glass.” beer again by using our own hops,” said Carrier. Stats – 4.4% ABV and 32 IBU Stats – 5.4% ABV and 50 IBU Color – blonde Color – tangerine-colored pale ale Pairing – This pairs well with turkey, chicken Pairing – fish and chips, fresh fruit, roasted chicken and salads. pot pie, pie (apple, pumpkin, pecan)

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Throwback fermenters. Courtesy photo. 12 try different things with our beers, but we never overpower you with it.” Hoppy beers show no signs of slowing down either, he said; Beara is having trouble keeping their Outer Limits Double IPA and FeKit DIPA Double IPA in stock. “We have 30 cases out of 40 of the FeKit sold and we haven’t even started canning yet,” he said. “People love this double IPA thing.”

Noting that infused beers in general are also increasingly popular, Potorti expressed particular excitement for Shugga Pig, a bacon- and maple syrup-infused ale they just released. “We had 20 gallons left over of the summer ale, so we infused it with bacon and maple syrup — we just released it,” he said. “It’s a very unique flavor that works.” According to Henry, another trend 16

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While patrons love the taste and increasing complexity of today’s brews, brewers approach their craft with the rigor of a scientist. “You have to be exact in what you do,” Berwanger said. “Cleanliness is a huge thing, too. We have to keep everything insanely clean. We are selling two to three times more beer than last year, so we are producing more, but those same standards still need to be met.” Noting they use a four-vessel, four-barrel custom-fabricated system that enables them to brew complex and innovative Germanstyle ales and lagers, Berwanger said they have also improved some of their brewing processes. “We are now able to use some techniques that allow the beer to naturally carbonate during the fermentation process,” he said. “The process creates a smaller, finer bubble that we believe actually creates a better tasting experience.” Temperature is another important aspect to brewing great beer. “You have to control the temperature throughout the entire brewing process,” Henry said. “Beer is very finicky. That’s one of the biggest differences between breweries and home brewing. In a brewery you have a lot more control over that aspect, which yields a more consistent product.” Berwanger agreed and said they never move a tank in any direction more than 4

degrees in one day. “We can’t change it any more than that or you will taste the difference,” he said. “We go through a series of slow-moving temperature steps in order to get the exact chemical formulation out of the final product. We have to control the temperature.” According to Henry, consistency in grains is another critical factor, although he said they must also be prepared to adjust their recipes given differences in how malt might perform from one batch to another. “The recipe is not the same every time,” he said. “We have systems and equipment that allow us better control of the whole process.” The ability and knowledge to tweak recipes, according to Berwanger, are essential to the beer-making process. To that end, he said they constantly taste the ingredients before they go into the tanks. “You can tweak things during the process,” he said. “The brewer’s motto is ‘blend, blend, blend.’ You can blend batches together. We can four batches and blend it into one tank. We blend out any potential differences. You can even take two tanks and blend them back together.” In paying attention to every detail, Berwanger said brewers are able to create subtle, nuanced flavors. “People can taste the difference,” he said. “For any brewer, varied flavors require a lot of expertise and the right machinery to pull it off. … It is a science.”


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14 is lagers that are both full-flavored and full-bodied. “Craft lagers are making a pretty good comeback,” he said. “It’s about the entire well-rounded aspect of a beer. If you can make a very good beer that is completely well-rounded, it speaks a lot to your brewery.” Sephton said that at 7th Settlement he sees sours as becoming increasing popular. “Barrel aging is growing, too,” he said.

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SEACOAST SCENE | SEPTEMBER 14 - 20, 2017 | PAGE 16

With multiple breweries in a relatively small area, the Seacoast’s beer scene has grown quickly in the past few years. “There are amazing beers produced throughout the Seacoast,” Henry said. “This area is one of the rising stars in New England by far. I believe our whole area is doing a great job,” Lauding the generosity of fellow brewers, Potorti at Beara Irish Brewing Co. said the Seacoast is also the proverbial “doubleedged sword.” “There is a willingness to help each other out, but [the number of brewers] does

saturate the market,” he said. “There is only a limited number of tap lines out there, so you have to make stuff that people will take and then retain those tap lines.” At 7th Settlement, Sephton said collaboration is a big part of the Seacoast brewing scene, which he feels will continue in the future. Last fall, he said, they collaborated with [Derry-based] Kelsen Brewery to brew a dark Czech lager. The name of the beer is Chernabog, in reference to the Slavic god of darkness. “Neither of us had tried one before, so we did our homework, read up on them, got Czech hops and tried to do it as authentically as possible,” he said At Neighborhood Beer Co., Berwanger expressed excitement at the sustained growth of the craft beer market on the Seacoast. He believes the future is bright for area brewers. “A lot of us work together — between the brewers, restaurants that pour our beer, retail outlets that sell it, and the customers who support us — it’s a great community,” he said.

7th Settlement Brewery 47 Washington St., Dover, 603-3731001, 7thsettlement.com 1623 Brown Ale (6.9% ABV) – The very first recipe Nate and Josh made for 7th Settlement. One of the brewery’s signature beers, it possesses a foamy head with a sweet and nutty aroma with chocolate overtones. The flavor profile is well-balanced between malt and hops. Peter Peter Pumpkin Brown (6% ABV) – Brewed with real pumpkin puree and spice, some of which include cinnamon and allspice. Neighborhood Beer Co. 156 Epping Road, Exeter, 603-418-7124, nhbeerco.com Granite Acorn Autumn Lager (6.5% ABV) – A higher-alcohol, super-malty version of a Märzen-style Oktoberfest. Boss Flamingo Bronze Ale (7.2% ABV) – One of the rarest beers in the world, this ale features a blend of hops, malt and spicy yeast flavors to create a unique blend of fruity aromas and hop-bitterness. It’s an Americanized, “imperialized” interpretation of the Bavarian Forest Dampfbier. “It has never been made before in the world,” said Joe Berwanger of Neighborhood Beer Co. Hallowed Hammock Blonde Ale (4.9% ABV) – Smooth, easy-going pale ale based on the acclaimed Kölsch beers of Cologne, Germany. Clean tasting with subtle hints of caramel, vanilla and apricot and lingering notes of white wine from a scarce German hop variety.

Courtesy photo.

Beara Irish Brewing Co. 2800 Lafayette Road, 857-352-3272, bearairishbrew.com Cake Java Porter (6% ABV) – Dark brown in color with strong chocolate and caramel undertones. “You can serve this with optional vanilla ice cream and have a beer float,” said Michael Potorti of Beara Irish Brewing Co. Outer Limits Double IPA (8.5% ABV) – Made from Galaxy hops from Australia, this beer features an earthy hop profile with hints of sweet caramel that finishes with an herbal character. “People can’t get enough of it,” said Potorti. “It’s not over the top — it’s just got great hops.”


Hampton Rotary's 18 Annual th

Golf Tournament - Monday, October 2nd, 2017 -

Portsmouth Country Club | Greenland, NH REGISTRATION: 11:30am | COST: $155 per player LUNCH: 11:30am (Buffet) | EVENT START TIME: 12:30pm Also includes: Full Dinner, Pro Golf Shirt, Green Fees with Cart, Complimentary Tees and Balls, 50/50 Raffle, Vegas Hole, Raffle Items and a Grand Prize Drawing valued at $500.

A Charity Fundraiser (501c3). Come join us for a day of golfing enjoyment!

Sponsors Welcomed. Donations Accepted.

hamptonrotary.org SEACOAST SCENE | SEPTEMBER 14 - 20, 2017 | PAGE109728 17


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

Come One, Come All for the

HAPPY HOUR SPECIALS!

Open for Food & Drinks

EVERY DAY TIL 1AM!

4PM-6PM • $6 Appetizers • $6 Wines • $5 Cocktails • $4 Craft Beers • $2 Beers

We also serve food till 1am 7 days a week

GO CLIPPER PRIDE!!

75 PLEASANT ST. | PORTSMOUTH, NH | 603.501.0109 | CLIPPERSTAVERNPORTSMOUTH.COM | FOLLOW US ON FACEBOOK & INSTAGRAM! SEACOAST SCENE | SEPTEMBER 14 - 20, 2017 | PAGE 18

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SUNDAY BRUNCH 10AM-8PM


CAR TALK

Sportwagen recall presents opportunity to upgrade

By Ray Magliozzi

Dear Car Talk: I bought a used 2014 VW Jetta Sportwagen, which is subject to the recall on diesels (buyback or emissions system repair). It’s a car model that I really enjoy driving, with excellent handling and acceleration. It’s also a size I like and is bike-friendly to transport my road bike. My question is whether to keep the car and go for the repair and warrantied emissions system, or take the money and buy something else? I had a hard time finding a model I like this much and that is very comfortable on long drives. I also have a used Subaru Outback 2006, which is nowhere near as comfortable. I find that VW models seem to fit me better, ergonomically, than

do Japanese models. My instinct is to turn in the car unless they are warrantying the whole vehicle for the 100,000 miles. Your thoughts? — Kris There are some diesel nuts out there who buy these cars because they must have a diesel engine. They figure that when the zombie apocalypse comes, they’ll be the only ones still driving around, taking all the free chips and sodas they want from the abandoned 7-Elevens. But you seem to like this car for other reasons. You like its size, its versatility and the way it fits you. So I’d recommend that you take the incentives VW is offering, and buy a new VW Golf Sportwagen (or VW Alltrack, which is an all-wheel-drive Golf Sportwagen with plastic cladding on the wheel wells). Last we heard, VW was giving you the pre-scandal trade-in value of your car, plus thousands of dollars in “mea culpa” money. And then there are further incentives to turn around and drop all that cash on a new VW. Take advantage of it. We like the Sportwagen. It’s pleasant to drive, it’s got particularly simple controls and notably good visibility -- especially out the back. That’s rare these days. The Golf Sportwagen is pretty much the

same car you have now, with a few updates. And — crucially — one of the updates is the availability of automatic emergency braking, a game-changing safety feature that we recommend for everybody buying a new car. You’ll find that the size of the car is the same, the versatility is the same and the seats are the same. The primary differences are safety features, a better infotainment interface and a gasoline engine that isn’t spewing noxious diesel emissions. Sound good? Just be sure to “accidentally” flash those brochures you picked up at the Subaru dealer so they give you a good price on the new VW, Kris. Good luck. Dear Car Talk: I own a 2000 Jeep Cherokee. It needs fresh transmission fluid. What would your honest answer be about the benefits of “flushing” the transmission versus a transmission fluid “change”? Thanks! — Francois Well, I wouldn’t flush the whole transmission yet, Francois. But you should flush the transmission fluid. When you just remove the drain plug and rely on gravity to remove your transmission fluid, only a little more than half

of it comes out. All of the dirty fluid that’s sitting in the torque converter, and many of the passages, just stays there and contaminates the new fluid. So a flush is a better alternative. We use a machine at the garage that connects to the transmission cooler lines. And, while the engine is running, it sends new fluid in and captures the old fluid coming out. And because it pushes out the old fluid with the new fluid, you get a complete change of fluid. If your transmission holds, for example, 14 quarts of transmission fluid, 14 new quarts go in and 14 old, dirty quarts come out. It costs about twice as much as just opening the drain plug, but it’s at least twice as good. Plus, someone has to pay for that expensive machine we bought! But if you’re going to go through the trouble of changing your transmission fluid, you might as well actually change all of it, right? Unless your transmission has social anxiety, Francois. Then you might want to just change half of the fluid and give your transmission a chance to get to know the new fluid better first. Visit Cartalk.com

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137 Lafayette Road (Rt. 1) | Rye, NH

SEACOAST SCENE | SEPTEMBER 14 - 20, 2017 | PAGE 19


PEOPLE AND PLACES

Peace, Love, & Shopping! Fair Trade & US Made Items

RICHARD KING OWNER OF RICHIE’S HOT DOGS IN SEABROOK Tell me about your business. I’m in Seabrook on Route 1A where all the boats come in. I’m right in the middle of the parking lot next to Eastman’s Docks. What do you have there? I assume hot dogs? Sure, we have hot dogs, pulled pork, sausages, peppers and onions, chips and soda.

Hats • Scarves • Tapestries • Jewelry • Bags Body Care • Essential Oils • Gemstones Smoking Accessories • & Other Cool Stuff

How long have you been open? I’ve been doing it for nine years. Hopefully I can get a couple more years, maybe three. I’m 83 years old. I think I’m good for a few more years. I’m in good health so far. Everything is going good.

We Also Display Work From Local New England Artists!

Where are you from? I started coming up here from Massachusetts in 1986. I retired in 1996 and bought a house in Hampton in 1999. There are so many good people here. We love it here. Why start a hot dog stand during your retirement? I enjoy it because it keeps me alive. I can’t sit home all day in a recliner or in a bar room. This is what keeps me going. I get up and I go to work. How long are you open each season? I go from April toward the end of October. I try for April’s Fool’s Day, but it does not always work out that way. I’m open all through those months, seven days a week from 11 to about 5. On busy days, I could be here until 6 or 7. How many people come to you on your busiest day? I would say about 100 people. I have a lot of regulars. They come out all the time. You mentioned ‘we’ before? Do you mean your wife? Yes, it’s been a good life. We have been married 62 years and we are still going. That is a long time. All good times? There are ups and downs in every marriage. You just don’t walk away from it. You work it out. Derry Location: 10 Manchester Rd.

NEW! North Hampton: 44 Lafayette Rd.

TheHappyHippy.co | 603-216-1977 (Derry) 603-379-9957 (North Hampton) | info@thehappyhippy.co 115156 114007

SEACOAST SCENE | SEPTEMBER 14 - 20, 2017 | PAGE 20

Does she help you with the business? Oh yes. She cuts all the onions and cleans up everything at the end of the day. She helps me get ready for the next day. She handles the money. We work together.

Photo by Chris Karas.

Do you have kids? Do they live close by? I have four kids — two up here and two back in Massachusetts. We have great kids, so far. The “baby” is back with us actually. He came back to visit for a couple weeks six years ago and he is still in the house. He is 49 and a great kid. We have had a lot of ups and downs — every family does — but we are very fortunate. What did you do for a career before you retired? I drove a truck for 50 years. Did you drive across the nation? No, I mostly drove local around Springfield and Holyoke, Mass., but I went to some other places — Baltimore was one. I was a machinist in 1950 in trade school. I quit and got my license and we started a business that we closed down in 2012. I enjoyed it. What do you do in the winter when you aren’t selling hot dogs? Do you take it easy then? In the winter months, I have eight customers I plow for — it’s all during the day. It keeps me going. You like to stay active. I enjoy it. There are so many good people here. I just enjoy it. It’s why we came up here — for the people. I remember Lupo’s in Hampton and all the people we met there. Everybody was so good to us there. Now I like going to the Legion here in Seabrook. I think people like me there. I like going to the Elks in Portsmouth, but that’s like 10 or 12 miles away. I like it here. In five years, where do you see yourself? I hope I get that far. I’m 83, you know, but I feel pretty good. — Rob Levey


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SEACOAST SCENE | SEPTEMBER 14 - 20, 2017 | PAGE 21


PEOPLE AND PLACES

Range of motion

Yoga hits all the marks for effective stretching

603-964-9591 alsseafoodnh.com 51 Lafayette Rd. (Rt. 1), North Hampton, NH (just north of Home Depot) Try Our Market For: Lobster Meat • Swordfish • Haddock Scallops • Premium Shrimp • Organic Salmon • Sand-Free Steamers • Prepared Foods and More! 115205

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Breakfast • Lunch • Dinner Beer & Wine

We often hear that stretching is essential for any sort of athlete, which is why I wanted to chat with area yoga teacher Jolie Yonker to get her opinion. “As a yoga teacher who has also been a distance runner and cyclist, I’m often asked for the most effective and efficient stretches that can be done post-workout,” she said. “My massage therapist recommends I do at least two minutes of stretching per muscle group after a solid run or race.” Regardless of what you do for a physical activity, though, Yonker suggests making time to stretch. “Otherwise, you run the risk of muscles remaining contracted and tight, which can have an adverse effect on range of motion and performance as well as increase your risk of injury,” she said. As for what type of stretches she recommends, she said the practice of yoga hits on everything any kind of athletes need regarding stretching. “Yoga can help improve range of motion and turnover, enhance performance, decrease recovery time and minimize the chance of injury,” she said.  Prior to teaching yoga, when she was in her distance running and strength training phase of life, Yonker moved away from her regular four- to six-day-a-week yoga practice. She said it did not take long, however, before less yoga produced fewer results. “One yoga practice a week would be enough to keep me frustrated,” she said. “Two classes a week was better, but three was where I felt the compounding positive effects in my body with less pain, faster recovery, better lean muscle mass. It was my sweet spot.” For her, practicing yoga wasn’t just about the physical act of being stretched into shapes and poses, but clearing and quieting her mind. “I was also better rested, focused and more present,” she said. “Knowing that, I made it a point to adjust my training schedule to better serve my body and mind and, in turn, my spirit.” She said one of the more obvious benefits of yoga is the way it can improve balance, which could mean when standing or moving. Balance could also refer to muscular balance in the body. “Left unchecked, imbalances can open the door to injuries,” she said. “You don’t have to be an athlete to have muscular imbalance. Parents with young kids can

Courtesy photo.

experience it, too.” When her daughter was an infant, Yonker said, she quickly fell into the habit of carrying her on her left hip even though she knew better. “I have helped other new moms overcome this themselves,” she said. In carrying her child like that, she created an imbalance between her right and left sides that she could feel when she ran and practiced yoga. “Consciously making a shift in my habits helped re-establish symmetry over time,” she said. Many of her clients are lifelong athletes who came to yoga as a result of nagging discomfort as they grew older; she said the ones who stay consistent in their work see benefits across multiple sports. “They move with greater ease and fluidity and aren’t chomping down antiinflammatory drugs on a regular basis anymore,” she said. Yonker believes yoga is a discipline that can benefit anyone — especially those who are athletically inclined and want to improve their performance. Her Yoga for Athletes program begins again next month. Yonker can be reached at jolie@jolieyonkeryoga.com. “If you can’t make it to a studio class, there are lots of great online options that you can do in the comfort of your own home, office or hotel room,” she said. — Rob Levey


NOW OPEN WORLD FAMOUS Seafood Chowder 12 Ocean Blvd. Seabrook Beach New Hampshire Call for take out: 603-760-2182 Order to go add .50 per item

Appetizers: Sandwiches & Wraps, Sides, Salads Charbroiled Burgers, Soups, Flatbreads & Lobster Entrees: Stir Fry, Mac N Cheese, Tips, Seafood, Children’s Menu, Desserts, Daily Beer & Wine Specials

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SEACOAST SCENE | SEPTEMBER 14 - 20, 2017 | PAGE 23


Q&A’S

We talked to people on the beach and asked them some tough questions... Would you rather give up hot dogs or s’mores for the rest of your life? “That’s a no-brainer — I would definitely give up hot dogs. I still want to spread s’more lovin.” MICHELLE WOODING OF GOFFSTOWN, N.H.

What sport should world leaders play to settle international disputes instead of going to war? “They should cheerlead to spread positive energy and build each other up.” AMITY SMALL OF LONDONDERRY, N.H.

If there was a TV show about your life, what would it be called?

Would you rather go crosscountry on a tricycle or in rollerblades?

“Lunacy or Lunatics because I live with a bunch of lunatics. Or it would be called Jersey Shore, New Hampshire Edition.”

“A tricycle for sure because I have no coordination. I would go about one foot in rollerblades.”

HOLLY LAFORCE OF LONDONDERRY, N.H.

SEACOAST SCENE | SEPTEMBER 14 - 20, 2017 | PAGE 24

MARIE MCDEVITT OF LONDONDERRY, N.H.


Q&A’S

Hampton Falls

How long would you wait for the greatest slice of pizza on Earth? “I would say that if I were in Italy, I would wait for however long it took the cook to make it.” BRITTANY BORGATTI OF LONDONDERRY, N.H.

If the moon were made of cheese, what type of cheese would you want it to be made of? “Feta. I’m a good Greek girl. Feta is good on everything. Melted feta on french fries is amazing.” VALERIE NELSON OF HUDSON, N.H.

CRAFT Festival Sept. 16 & 17

Town Common ~ Route 1 Hampton Falls, NH

Over 75 Booths of American Made Arts, Crafts, Food & Live Music! Fine Jewelry, Fiber, Decoupage, Pottery, Cutting Boards, Country Woodcrafts, Plush, Lace, Candles, Furniture, Growth Charts, Ornaments, Photography, Accessories, Pet Gifts, Toys, Wearable Art, Fleece, Doll Clothes, Soaps, Leather, Folk Art, Turned Wood, Cannoli, Fudge, Oils, Vinegars, Herbal Dips, Maple, Honey & More! Free Admission - Rain or Shine From 95, Take Exit 1 onto Route 1 North www.castleberryfairs.com

SUN OCT

4:00PM

117012

continued...

1

RUSSIAN GRAND BALLET PRESENTS

SWAN LAKE LIVE ON STAGE! ONE NIGHT ONLY!

TICKETS ARE AVAILABLE ONLINE AT WWW.THEMUSICHALL.ORG, CHARGE BY PHONE 603.436.2400, OR IN PERSON AT THE B2W BOX OFFICE AT THE HISTORIC THEATER (28 CHESTNUT STREET, PORTSMOUTH) FOR MORE INFORMATION GO TO RUSSIANGRANDBALLET.COM 116548 SEACOAST SCENE | SEPTEMBER 14 - 20, 2017 | PAGE 25


Beach

V INTA GE • ANTIQUE DECOR • COLLECTI BLES

1 5 1 P O RT S M O U T H AV E . S T R AT H A M , N H | 6 0 3 . 7 7 2 . 2 7 8 0

Fresh Merchandise Coming In Daily! • WE’RE JUST TEN MINUTES FROM THE BEACHES •

Just 3 Doors Down From The Stratham Circle Lots Of Free Parking In Tax Free NH MON-SAT 10-5 • SUN 11-4

Don’t Forget To Like Us On Facebook! SEACOAST SCENE | SEPTEMBER 14 - 20, 2017 | PAGE 26

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108622

Over 5,000 sq. ft of glassware, china, vintage post cards, fabric, art, books, jewelry, furniture and so much more!


Beach

Steve’s Diner

“Service Beyond Your Expectations” Prom • Concerts • Birthdays • Weddings • Airport Transfers Dinner & Theaters • Night’s On the Town

Best breakfast on the Seacoast!

Open Daily

100 Portsmouth Ave • Exeter, NH 03833

Call ahead for take-out!

(603) 772-5733

102177

6am-3pm

603-431-6490 www.GreatBayLimo.com

113537

SEACOAST SCENE | SEPTEMBER 14 - 20, 2017 | PAGE 27


FOOD

AT NATIVE COFFEE + KITCHEN Native Coffee + Kitchen in Rye (25 Sagamore Road, 603-501-0436) is a new addition to the food scene on the Seacoast. The family-owned lofty space offers coffee, including cold brew and nitro brew, tea, local craft beer, smoothies, breakfast sandwiches and bowls, burgers, sandwiches, salads and sweets like the house sfingi (deep-fried ricotta donuts). The well-rounded and inventive menu has plenty of options for adults and kids alike, including many healthy and vegetarian items. There is outdoor seating, and inside there are cozy corners for conversation and a long high-top table — great if you’re looking for a place to get some work done. Chefs Kevin Hahn and Ben Cole talked with the Scene about the new spot. How long has Native Coffee + Kitchen been around? Kevin: We’ve been around for [a few] months now and it’s been great to see so much interest and support from the community. That’s what we’re here for, to serve people in our community. Whether you’re a local or just passing through, we want you to feel at home here. What makes Native Coffee + Kitchen unique? Kevin: I’d say it’s the attention we put into everything, from the coffee to the atmosphere, to the food, and of course, the staff — they’re good people. Ben: We take pride in providing highquality coffee and great food, so you don’t have to choose, you can get both here. We also try to make it open to everyone, whether you’re vegetarian, vegan, gluten-free, or have a soy allergy, we can accommodate. What is your personal favorite dish? Kevin: For me, it’s a toss-up between

the “How About Now?,” which is our take on a bahn-mi with garlic shrimp pate, slow-roasted pork, mortadella, pickled vegetables, fresh chilies and kewpie miso mayo, or the “Work n’ Class” which is a neat little breakfast bowl with scrapple, deep-fried smashed potatoes, sunny egg, greens and smoked maple syrup. Really satisfying. Ben: I have to go with my vegetarian options, like the “Heiwa Scramble,” with local turmeric scrambled tofu, radishes and avocados. It’s just a good start to your day, a nice, light breakfast. I also really like the “Beets & Spores” salad, which has roasted beets and local mushrooms, toasted quinoa, goat cheese and pickled vegetables. We have a smoothie called the “Red Wedding,” with strawberries, mango, blueberries, chia jam, Natalie’s fresh-squeezed orange juice, and basil to round out the flavor. Josh, one of the owners, is a huge Game of Thrones fan, so when we were thinking of a name for it, it just made sense.

Photos by Suzana Mihajlica SEACOAST SCENE | SEPTEMBER 14 - 20, 2017 | PAGE 28

What is a dish you recommend everyone get? Kevin: If you’re going to get something that really represents us, get a bagel breakfast sandwich with greens, tomatoes, avocado, and you can put meat on it if you want. We have our own breakfast sausage recipe and we grind all our meats in house. It’s all hand-made by us. Ben: We make the bagels here every morning, so they’re chewy and fresh. But really, everything here, from our burgers to the breakfast bowls to the salads, is just fantastic. What is an essential skill to running a restaurant? Kevin: Communication. I feel like anybody can do almost anything as long as they have an opportunity to learn from someone who can show them, or grow by listening to someone who has something to say, whether you know how to do it or not. Listening is so important.

What is your favorite part about being on the Seacoast? Kevin: For me, it’s the people. The people who are in my community, who are part of the scene here. I just really enjoy the people that I run into every day. Ben: I also love that I can’t help but run into a bunch of friends whenever I work here, which is awesome. Kevin: Plus the area itself is so beautiful. It’s slightly urban and rural at the same time, with the beach right there and beautiful mountains 45 minutes away. We’ve got some progressive, artistic, open-minded, accepting but down-to-earth people. — Suzana Mihajlica Give props to your favorite restaurant! If you love a local restaurant and want to see it featured on this page, send your suggestion to editor@ seacoastscene.net. Seacoast Eats highlights eateries in Hampton, Rye, Seabrook and Salisbury.


Est. 1973

The Seacoast’s Premier Antique Shop

Fall Festival

Sat & Sun • Sept 16th & 17th • 9am-5pm Celebrating 44 Years of Collecting Treasures

Come Join in the Festivities Explore Tons of New Inventory & New Dealers Outside Under the Tents Antiques • Collectibles • Arts • Vintage Treasures Jewelery • Crafts • Great Gifts Meet Old Friends & Make New Ones • Have a Snack with Our Food Vendor Collectorseye.com • Inside the Stratham Circle at Rte 33 and 108 132 Portsmouth Ave • Stratham, NH • (603) 772•6205 Open 7 Days • Mon-Sat 10-5 • Sun 12-5 • Like us on Facebook 116726 SEACOAST SCENE | SEPTEMBER 14 - 20, 2017 | PAGE 29


FOOD

600 Mile Bike Ride

Tasty food from fresh ingredients

Brian Hand, 48, of Manchester, NH will begin getting his wheels in motion to raise money for and awareness of Cystic Fibrosis.

Fresh tomato sauce

Saturday, September 16th

He will begin his twelve day, six hundred mile bicycle ride around NH at the Sea Shell Stage, Hampton Beach, NH, departing at 9:00am on Saturday, the 16th. The first leg of the journey will end in Rochester, NH.

We are New Hampshire’s only full time whale watch! Our vessel is clean, safe, and specifically designed for whale watching.

Any riders in the area wishing to join in any portion of that segment of the ride are welcome and should contact Brian Hand at homes_by_hand@hotmail.com or call 603-321-5850. Anyone wishing to donate or seeking more information, can go directly to Brian's web page at www.goo./1738zN.

Rye Harbor

1860 Ocean Blvd (rt. 1a) Rye, NH 03780 (603) 964-5545 | (800) 964-5545 granitestatewhalewatch.com

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Thanks to Amazon Prime Day, I scored an Instant Pot pressure cooker at a reasonable price. No, I’m not sponsored by Amazon (wouldn’t that be the absolute best, though?). Instant Pots are all the rage among my food-conscious friends. For one, they’re a healthy way to cook food, preserving even more nutrients in vegetables than steaming does. For another, you can make things in record time that otherwise could take hours. Example 1: tomato sauce. Making tomato sauce from the end-of-season tomato haul used to take hours and heat up my entire kitchen. Not anymore! Now, I made sauce in less than 20 minutes and I swear it tastes just as good. Before I delve into the directions about how to use an Instant Pot, a few notes about using fresh tomatoes in your sauce. I recommend using meaty tomatoes. We grow plum, or Roma, tomatoes just for making sauce. They have tons of pulp and aren’t as watery or seedy as other varieties. For the record, you absolutely can use other kinds of tomatoes for sauce,

but if they’re watery the tomatoes won’t make as much sauce. Plum tomatoes provide the most bang for your buck. That being said, if you end up with a lot of a certain kind of tomato, go for it! Just be prepared for a slightly watery sauce that may need to be heated a little longer for the thickness you desire. If you’ve got a lot of tomatoes but no time to make sauce, simply bag them and freeze them. If you freeze whole tomatoes in zip-close bags, the skin will peel off easily when you slowly defrost them. You can skip the blanching that way and just pull out what you need from the freezer. Just don’t be like me and lose them in your freezer! This is a great option if you want to make smaller batches of sauce during the next few months. Do you absolutely have to have an Instant Pot? No, of course not. But if you love a slow cooker (the Instant Pot does a lot of the same stuff, just faster), have a busy life and want to make a few things in the kitchen easier (and faster), I’d recommend it. — Allison Willson Dudas

Easy Tomato Sauce in an Instant Pot Makes 2 quarts of sauce

Turn your Instant Pot to the “sauté” feature. Keeping the lid on, add the oil, onions and garlic to the pot, stirring until soft (about 5 minutes). Throw in your tomatoes and cover and seal the Instant Pot. Put on high pressure for about 5 minutes. After 5 minutes, do the Quick Release. When ready, open the top and stir in the basil with the Instant Pot’s function on “sauté” again. If you don’t mind pretty chunky tomato sauce, keep it as is! I used my immersion blender to smooth everything out and was so happy with the result. Store some in the freezer or refrigerate for up to five days.

About 12 plum tomatoes, regular-sized – skin off (blanch 1 minute and put in ice water, then peel) and stem 1 yellow onion, chopped 2 tablespoons oil 2 tablespoons minced garlic 1 tablespoon. honey 1/3 cup fresh basil, chopped Any additional seasoning (I use about 1 tablespoon Crazy Jane’s Mixed Up Salt)

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SEACOAST SCENE | SEPTEMBER 14 - 20, 2017 | PAGE 30


NAVY HISTORY DAY 2017

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All active-duty military and their families will be FREE. Featuring drill & weaponry demonstrations by World War II re-enactors, a military vehicle rally, exhibits from several New England area naval museums, face painting, Sea Perch remote control sub demos, U-Boat film festival, toy submarine races, and Includ so much more. Tours of the es 1 0 % off a USS Albacore, guest speakers, purcha ll and refreshments included ses

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SEACOAST SCENE | SEPTEMBER 14 - 20, 2017 | PAGE 31


DRINK

Game on

TV wine not as good as the show If you are a Game of Thrones fan like I am, your Sunday nights already feel incomplete. Just when this season seemed to get started up again, it was over before we knew it. On the Sunday of the season finale, I was in my local New Hampshire Liquor and Wine Outlet perusing the shelves when I heard a woman say, “They have a Game of Thrones wine!” as she was walking down one of the aisles. I was curious so I went to the aisle and checked it out and sure enough there was a red wine on the shelf labeled Game of Thrones in the same writing as the show. Since I would be watching it later that night, it only seemed fitting to take a bottle home. If you are saying, “Darn it, I wish I’d had that the night of the finale too,” you didn’t miss much. The best thing about this red blend is the bottle with its gold and black label. The wine itself was not my favorite. I am not even sure I would buy it again. This red blend from Paso Robles contains six red varietals, mainly petite sirah and zinfandel, “considered among the finest in the Seven Kingdoms by those who prefer dry, robust reds.” The description also says it is “youthful and fruit forward with a lasting finish,” but we found it very hot and alcoholic and not because it was bad or anything. Maybe it just needs some time to age and mellow out since it is the 2016 vintage and contains almost 14 percent alcohol. The heat of it was very apparent on the finish and I just did not find it pleasant to drink. I went back for another glass a day or two later and it was hard to get down. I hate to waste wine, but considered pouring the rest down the drain. Now, if you were actually a character in Game of Thrones and winter were here, this would be a perfect wine to drink because it would warm you up better than any fur pelt. GoT characters may also be a little bit less picky than I am when it comes to wine. I

Courtesy photo.

suppose you would just drink what is available if you lived in a castle. If this is a style of wine you like, or you want to try it just because, several New Hampshire Liquor and Wine Outlets have it for $19.99. There is also a Game of Thrones Chardonnay ($19.99) from the Central Coast and a Cabernet Sauvignon ($45.99), which is a 2015 vintage from Napa Valley. Check liquorandwineoutlets.com to see which stores carry which wines. I was entertained by their wine descriptions, which can be read at gameofthroneswines. com. Side note: I also learned the word “quaff,” which means “drink heartily” or “an alcoholic drink.” Who knew?! I know I kind of got suckered into buying this wine from the label, but I don’t regret my purchase because it wasn’t the worst wine I have ever tried. It happened to be on sale when I bought it (maybe because the show was still airing) and was something fun to try. Their marketing was clearly on point as it was eye-catching on the shelf. — Stefanie Phillips

HISTORICAL BREWING The next event of the second annual Beer for History series is happening on Thursday, Sept. 14, from 6 to 8 p.m. at the American Independence Museum’s Folsom Tavern (164 Water St., Exeter). This event will feature tastings from 7th Settlement Brewery in Dover, as well as various historical trivia games, food and more. The cost is $20 general admission and $15 for museum members and includes access to and tours of the tavern. Visit independencemuseum.org/ beer-for-history for more details. 116834

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POP CULTURE

Meet the artisans

Fine art, vintage chic and more at Hampton Falls Craft Festival If you’re looking for fine handmade arts and crafts but don’t have the time to travel around in search of the perfect pieces, the Hampton Falls Craft Festival offers a convenient local alternative, as 75 artisans gather to sell their work on Saturday, Sept. 16, and Sunday, Sept. 17. The ninth annual Hampton Falls Craft Festival will be held at the Hampton Falls Town Common on 4 Lincoln Ave. On Saturday, attendees can peruse the craft festival from 10 a.m. to 5 p.m., and the event will continue on Sunday from 10 a.m. to 4 p.m. The festival originated nine years ago, and according to Terry Mullen, who organizes this event through Castleberry Fairs and Festivals, it has been a wellreceived event since the beginning. Mullen said she always asks the artisans, “Where should we go next — where’s the community you want to bring your art and your craft?” Nine years ago, artisans saw the potential in the Hampton Falls town common. “We found this beautiful common and everyone loves it. It’s easy to find, easy to get to [and] it’s just beautiful,” Mullen said. “And the community really comes out and supports the event. They love to come out and meet the artisans.” Interested artisans are required to complete an application process through Castleberry Fairs before they can enter the festival. Applicants must submit pictures and slides of their work, and some submit a biography and demonstration of how they make their craft, according to Mullen. After this process, 75 artisans from all over New England are chosen to participate in the Hampton Falls Craft Festival. “Our job is to make sure that they’re going to fit into the fair, make sure it’s American-made, well-made, and make sure that there’s only a certain number

Y Y TR DA TO

The Hampton Falls Craft Festival is returning for its ninth year. Courtesy photos.

per category,” Mullen added. On the days of the festival, several artisans will be at work on their craft, which will include potters at the wheel, weavers at the loom, some fine art painting and more, according to Mullen. However, the focus of the day is purchasing the crafts from these skilled artisans as the festival is a professional craftsmen’s event. “People can come out and meet the artisans and see the work that they’re doing, but mostly it’s a shopping event,” Mullen said. The extensive list of crafts for sale at the event can be found at the Castleberry Fairs and Festivals website. The products include things like fine art, plants, pottery, folk art, metal sculptures, wood crafts, leather and original watercolors. Of course, as with any venue, there are certain categories of crafts that have proven to sell best with the Hampton Falls crowd over the years. “At Hampton Falls it seems to either

be fine art or vintage chic,” Mullen said. “We categorize that as anything that’s reused, repurposed or recycled … those items tend to do really well there, anything to keep it out of a landfill.” In addition to these fine arts, the festival features lots of specialty food sampling. Mullen said that people will sell things like balsamic vinaigrette, jams, jellies, maple products, herbal dips, baked goods and sauces. Whatever the food may be, every item must be New England-made. In addition to these specialty foods, the Hampton Falls Fire Department fundraises with foods like hamburgers and hotdogs to be purchased at the fair. Percentages of booth fees at the festival are also given to the Hampton Falls Parks and Rec Department to fund the maintenance and upkeep of the green. As if the food and crafts were not enough, the Hampton Falls Craft Festival also has live jazz music at the bandstand both

days. All these events combined result in a pleasant two days for all Craft Festival guests. “I think that people like that they don’t have to travel to go to all of these different galleries; everything’s in their town. … It’s easy to park, it’s a really comfortable shady green with a nice breeze, it’s a beautiful venue,” Mullen said. — Rebecca Walker 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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POP CULTURE

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Whether by genius or coincidence, Tom Perrotta’s new novel arrived in bookstores as a fresh crop of 18-year-olds was packing for college. Many would leave their parents bereft of laundry and purpose, like Eve Fletcher, the doting mom at the center of Perrotta’s ninth book, Mrs. Fletcher. You know Eve, or someone just like her. She chirps “Off to college! So happy for my amazing son, Brendan!!!” to her 221 friends on Facebook before getting in the car to deliver a mediocre student to a university from which he seeks nothing but beer, girls and good times. When pressed by an adviser to say what he wants out of college, the amazing Brendan can only say he wants a degree so he can get any kind of job that pays six figures, “maybe not right away, but pretty soon.” Good luck with that, kid. Eve’s singular devotion to Brendan and his well-being prevents her from seeing him as the clueless, selfish lunkhead that he is. So when Brendan is gone, Eve, who is divorced and works at a senior center, battles the impulse to succumb to despair at her empty house, and instead fills her newfound time in constructive ways: taking a class, making new friends and getting addicted to internet porn. The addiction to porn wasn’t intentional. The night after she dropped Brendan off at college, Eve got an anonymous text that said “U r my MILF! Send me a naked pic” and something else that can’t be printed here. MILF is an acronym for — how to put it? — mothers who are still sexy, which the 46-year-old Eve is. She’s mildly annoyed at the text, which she assumes has come from one of Brendan’s drunken friends, but in her boredom she starts searching the term online. Most of what she encounters is gross, but every now and then she comes across a video that she finds strangely compelling. “The couple on the screen would seem inspired, or even blessed — you could see how alive and happy and unselfconscious they were — and maybe you envied them a little, but you also wanted to thank them for sharing this moment with you….” This might be the time to mention that Mrs. Fletcher is not for prudes, or the easily offended. The unflinching depictions of Eve’s foray into porn, and Brendan’s crude sexual adventures, pass only HBO’s standards: pretty much anything goes if it advances the story. Moreover, Mrs. Fletcher is a coming-of-age story on two levels: that of the mother and that of her son. The two are expanding their

SEACOAST SCENE | SEPTEMBER 14 - 20, 2017 | PAGE 36

horizons in ways that involve taking off their clothes, oftentimes in circumstances in which they shouldn’t. That said, the sex is not gratuitous, but important to the story, which is rollicking good fun, and wickedly smart. Perrotta, known best for two novels made into acclaimed movies (Little Children and Election) and one that became an HBO series (The Leftovers), has the sort of effortless style that readers love and writers hate. Each character springs to life and cavorts around the room as you read: from the mom and her son, to her coworkers at the senior center (including a female sub-

ordinate on whom Eve develops a crush), to Brendan’s randy college roommate (whom we suspect of sending the MILF text), to the transgender professor teaching Eve’s night-school class, “Gender and Society: A Critical Perspective.” An especially hilarious scene is one in which Brendan goes to an eye-opening college party — dubbed “EVERY BODY IS BEAUTIFUL!” — in which everyone strips down to their underwear and dons a nametag on which they reveal the body part that causes them the most angst. True to form, Brendan can only admit “calves could be bigger,” while others write things like “huge nose,” “right one way bigger,” “furry arm hair” and “man boobs.” Like Perrotta’s previous work, Mrs. Fletcher is not mindless entertainment, but a biting commentary on modern existence and the endless struggle to adapt to changing mores. Eve’s mind-expanding adventures and temptations, and Brendan’s refusal to mature, are wrapped into a cultural burrito of gender confusion and rapidly changing expectations of aging and sexuality. It is, as Eve’s professor tells her class on their first night together, “an ideological minefield that we walk through every minute of every day.” And like the class, ultimately the book gently teaches “how to walk through the minefield without hurting anyone’s feelings or blowing yourself up.” But Mrs. Fletcher is way more fun than the class. A — Jennifer Graham

RUM RUNNING Join Rye author Stephen Clarkson at the Tuck Museum of Hampton History on Tuesday, Sept. 19, at 6:30 p.m., for a story about how NH Seacoasters fared during the Prohibition Era. Clarkson will discuss his novel The Last Run, which is about rum running. The Hampton Historical Society is sponsoring the program and, in keeping with the evening’s theme, the refreshment will be rum cake. “Find 139 cases of Liquor Planted in Rye Harbor; Cargo Worth Between $12,000 and $15,000 Seized by Coast Guard – Thought to Have Come from Nova Scotia.” So read a July 10, 1929 headline in the Portsmouth Herald. Where the liquor originated and who committed the crime is still unknown. But in The Last Run, Clarkson imagines the story behind the headline. Clarkson graduated from Yale College and the University of Virginia School of Law. He has written three other books including Patriot’s Reward, a story about a slave owned by his ancestors in New Hampshire who became a hero in the American Revolution. The Tuck Museum is located at 40 Park Avenue in Hampton. For more information please call 603-929-0781 or go to hamptonhistoricalsociety.org.


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NITE

Moving music

Harsh Armadillo brings the funk to CD release show Elements of the college basement gatherings that launched them are evident each time Harsh Armadillo performs. Five Oyster River High School pals fell in with a creative community at UNH. Bored with what passed for extracurricular activity, they started to meet for impromptu jam sessions. Among those in attendance was Andrea Belaidi, a natural performer raised on musical theater but new to singing rock and soul. After a few invites, she was hooked. “People would bring over their bass, guitars and horns — we had a kid playing electric violin at one point,” she said recently. “I dug it so much that one time I stuffed the microphone down my jacket and walked through a snowstorm. From then on, it kind of stuck; they kept inviting me, and I kept doing it.” Like a lot of bands, they say their name chose them, not the other way around. Early on, there was a series of random monikers, each picked for silliness. “We’d change it all the time, to be as ridiculous as we could; Dick Pickle and the Pickle Purses, Sir Dub Hussein and the Swirling Turbans,” Belaidi said. “At one house party, we called ourselves Harsh Armadillo. ... We joke that the name is so stupid we can’t even make fun of it. The people have spoken.” When they started hitting Seacoast clubs, their spirited beginning would guide them as they stepped onto the stage. “We just wanted to have a good time and we wanted everyone who came to have a good time,” Belaidi said on the eve of the release of the eight-piece band’s second album, Blame Bad Habits. They’ll premiere the disc at a 3S Artspace on Friday, Sept. 15. Two years in the making, the new record Harsh Armadillo – Blame Bad Habits Release Party When: Friday, Sept. 15, 8:30 p.m. Where: 3S Artspace, Portsmouth Tickets: $17 at 3sarts.org

Harsh Armadillo. Courtesy photo.

is a distillation of a sound inspired by classic funk bands like Earth, Wind & Fire and Kool & the Gang, injected with neo-soul and the occasional metal flourish. “It’s what people have heard when they come to see us live, but what they haven’t experienced on a record,” Belaidi said. “You can’t go for a run and listen to it, you have to come to the show. We’re all excited for people to hear what they haven’t heard before.” The title is a morning-after reference. “We all kind of get that fever — overly social and in your face — and when you wake up Sunday morning you’re like well, blame bad habits,” said Belaidi, who is Harsh Armadillo’s main lyricist. “Obviously, music’s not a bad habit, but the partying that comes with it … what the album boils down to is, whatever sparks your fuse, whatever drives you and gives you happiness, follow that.” Regional audiences have followed enthusiastically. The group regularly sells out Seacoast clubs and has built a following from Burlington to Boston. In April they earned Best in New Hampshire honors at the New England Music Awards. The new album should continue the trend. Standout tracks include “Golden Booty,” a close cousin of Parliament’s “Give Up the

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Funk” shot through with guitarist Camden Riley’s shredding licks and Dimitry Harris’s soulful synth work. The slow-burning “In the Season” features solid rhymes from bassist Thomas Forbes, who also shares vocal duties on the title cut. The seven-minute-long “Lucidity” showcases the cohesiveness of Blame Bad Habits, with Riley and Belaidi sharing lead vocals and harmonizing to perfection, dreamy keys and great horns (Max Harris on sax, with a

smoldering trumpet solo from Nick Murray), twin lead guitars (second axe Aiden Earley shines) and an in-the-pocket groove from Forbes and drummer Dan Tauriello. The record’s chemistry, said Belaidi, “had a lot to do with us getting comfortable with each other musically and even on a friends sort of level. A lot of it was something we were exploring but it felt like there were boundaries, you know? So it’s been us all coming together. Different songs were written by different people, most of them starting with our keyboard player — he serves up the madness. But most of us were able to curate a sound that is recognizable.” The CD release show happens at an expansive venue compared to the Press Room, their regular home base in Portsmouth that’s now closed for renovations. “We sold out every show, and it was like playing in our living room: so comfortable and amazing,” Belaidi said. She said 3S is “perfect for a show like this — big but intimate. The sound system is huge, and there’s room on stage for me to dance around and do my thing, which is very important to me.”— Michael Witthaus

WORDS OF WISDOM ACT ONE presents Susan Poulin’s Makin’ Whoopie — Ida LeClair’s Guide to Love & Marriage at the West End Studio Theatre (959 Islington St., Portsmouth) on Friday, Sept. 15, at 7:30 p.m., and Saturday, Sept. 16, at 2 p.m. The humorous and heartfelt production offers a fresh view on love, marriage and dating through Ida LeClair’s sassy stories and words of wisdom. Tickets cost $20 for general admission and $18 for students and seniors. Visit actonenh.org or call 300-2986 for more information.

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BEACH BUM FUN JONESIN’ CROSSWORDS BY MATT JONES

“See?” — gotta keep on the ball Across 1 Beefeater and Bombay, e.g. 5 Twilight, poetically 10 Skiers’ lift 14 Garbage boat 15 Colorado or Missouri

16 Greek letter before kappa 17 “How well do you know cartoon sailors” test? 19 It’s not a true story 20 Ants ___ (snack with raisins) 21 Felipe Alou’s outfielder son

23 Estonia’s second-largest city and home to their largest university 24 Small market increases 27 Physicist Mach 31 Like boats yet to be found, in Battleship 32 Comment on the weather to a Supreme Court Justice? 35 “Pull ___ chair!” 37 Jessie ___ (“Saved by the Bell” role) 38 Plug-___ (program extensions) 39 Person who goes around making steaks laugh? 44 Playing form 45 2000s teen drama set in Newport Beach 46 Creator of Eeyore 49 Belly button type

9/7

53 Stretch out 55 “___ Necessarily So” 56 Dissenter’s position 58 Quick sprint for “Late Night” host Seth? 60 “___ White People” (2017 Netflix original series) 61 Destroy, as a recording 62 Cookie that somehow did a Swedish Fish version 63 “Legend of the Guardians” birds 64 The gauche half of an etiquette list 65 “Crud!”

22 “The Simpsons” disco guy et al. 25 Ceramics oven 26 Health clinic pamphlet subjects 28 “The Big Board,” for short 29 Back-to-school mo. 30 Innate quality 32 Hybrid J-Pop group that debuted “Gimme Chocolate!!” in the U.S. in 2016 33 Yardstick fraction 34 “One ___ Over the Line” 35 Major constellation? 36 Bread that gets filled 40 Cure-alls 41 Home to some one-star reviews Down 1 Zone named for Dr. Grafenberg 42 Pillages 2 “I Love It” duo ___ Pop 43 Galapagos owner 47 Having a handle? 3 Like stock without face value 4 Be in need of AC 48 First month of el año nuevo 50 Crown with jewels 5 Actor Kinnear of “Brigsby Bear” 6 Kind of bar lic. 51 Atlas closeup map 7 Egg, in biology class 52 Cultural value system 8 Group that sometimes includes Y 54 Actress Cannon of “Heaven Can 9 Old postal mascot who promoted Wait” new five-digit codes 55 States of wrath 10 Co. that owns Life, Look, and 56 It often follows “further” Money 57 Not preowned 11 The most famous one is based in 59 Fig. that’s in the neighborhood Vienna 12 Courtroom fig. ©2017 Jonesin’ Crosswords 13 “Go team!” cheer (editor@jonesincrosswords.com) 18 “___ the Worst” (show on FXX)

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BEACH BUM FUN HOROSCOPES • Leo (July 23-Aug. 22): Today is one of those days when you feel on top of the world. Unfortunately, it’s that tiny little world that only you know about.

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• Virgo (Aug. 23-Sept. 22): Showing neediness will undermine your credibility. And I really, really hope you believe that or I’ll be devastated.

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” spirits.

• Libra (Sept. 23-Oct. 22): It’s a great time to make new discoveries. Start with soap! • Scorpio (Oct. 23-Nov. 21): You will be confronted with heavy issues today, especially when you go to try on some pants. • Aries (March 21-April 19): Today’s watchwords are creativity, fertility and fecundity. So you’ll either be inspired or need a really long shower. • Taurus (April 20-May 20): Only 102 days until Christmas. Don’t forget your favorite horoscope writer! • Gemini (May 21-June 20): You could use your natural gifts to achieve big life improvements. Unfortunately, your sole talent is hog-calling. • Cancer (June 21-July 22): You may smell a rat, but turning a deaf ear will give you a blind spot, especially for mixed metaphors.

• Sagittarius (Nov. 22-Dec. 21): Today is the day to go for broke! Oh, that’s right, you’re already there. • Capricorn (Dec. 22-Jan. 19): It’s not the time to put your own needs first. Hmm, I wonder what the lunch special is today in the caf? • Aquarius (Jan. 20-Feb. 18): A new set of wheels is in your future. Unfortunately, they’re attached to a chair. • Pisces (Feb. 19-March 20): You should not be anyone’s beast of burden. But you really could improve the way you eat in public.

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

3 1 4

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Available for purchase at our location, NH liquor stores, or your favorite bar or restaurant! SEACOAST SCENE | SEPTEMBER 14 - 20, 2017 | PAGE 42

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2017 Conceptis Puzzles, Dist. by King Features Syndicate, Inc.

Smokey Quartz is a Veteran Owned Distillery

Fill in the grid so that every row, every column, and every 3x3 box contains the digits 1 through 9. Answers will appear in next week's paper.

2017 Conceptis Puzzles, Dist. by King Features Syndicate, Inc.

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NEWS OF THE WEIRD BY ANDREWS MCMEEL SYNDICATION

Cultural diversity

• The Japanese funeral industry demonstrated its forward thinking on Aug. 23 when practitioners gathered for the Life Ending Industry Expo in Tokyo. Among the displays was a humanoid robot named Pepper who can conduct a Buddhist funeral, complete with chanting and tapping a drum. Pepper is a collaboration between SoftBank and Nissei Eco Co., which wrote the chanting software. Michio Inamura, Nissei’s executive adviser, said the robot could step in when priests are not available. • Also at the Life Ending Industry Expo in Tokyo, four undertakers competed on stage as funeral music played to see who could best display the ancient skills of ritually dressing the dead. The Shinto religion in Japan believes that the dead are impure just after death and that dressing the body purifies the spirit. The contestants dressed live human volunteers and were observed by three judges. Rino Terai, who won the contest, said, “I practiced every day to prepare for this competition.” • In Iran, the education department has banned people who are considered “ugly” from being teachers. The list of conditions and features that prevent one from being a teacher includes facial moles, acne, eczema, scars and crossed eyes. Also on the list of unsavory conditions are cancer, bladder stones or color-blindness, none of which can be observed by others.

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unborn daughter. “When they gave it to us ... Umm, to me, it’s Jesus. And it looks like Jesus,” said mom Alicia Zeek. She and father Zac Smith have two older children, both born with birth defects, and the image is putting them at ease about their third child. “Once ... we looked at the picture, I was like look, babe, we have nothing to worry about,” Smith said.

Least competent criminals

• Jocsan Feliciano Rosado, 22, was allegedly driving a stolen car on Monday, Aug. 21, when he stopped off at a Harbor Freight store in Kissimmee, Florida, to pick up a welder’s helmet for viewing the solar eclipse. As he dawdled next to the vehicle, looking up at the sun with his helmet on, members of the Orange County Sheriff’s Office Auto Theft Unit interrupted his reverie and arrested him.

The entrepreneurial spirit

Police in Osnabruck, Germany, stopped a vehicle on Aug. 19 and allegedly found an unusual trove of drugs inside: Plastic bags filled with about 5,000 ecstasy pills, with a street value of about $46,000 all in the shape of Donald Trump’s head. The orange tablets depicted Trump’s signature sweep of hair and his rosebud mouth. An unnamed 51-year-old man and his son, 17, also had a large sum of cash and were taken into custody.

Bright ideas

Tuffy Tuffington, 45, of San Francisco was walking his dogs, Bob and Chuck, when he came up with a way to respond non-violently to a right-wing rally at Crissy Field on Aug. 26. So he launched a Facebook page asking San Franciscans to bring dog poop to spread in the park in advance of the event. “It seemed like a little bit of civil disobedience where we didn’t have to engage with them face to face,” Tuffington said. Contributors to the project also planned to show up on Aug. 27 to “clean up the mess and hug each other.”

Your cold, cold heart

A police officer on maternity leave was ticketed and fined 110 pounds after she pulled her car into a bus stop in west London to help her newborn baby, who was choking in the back seat. Rebecca Moore, 31, of Aylesbury, said her son, Riley, was “going a deep shade of red in the face, his eyes were bulging and watering, and he was trying to cough but was struggling.” Moore appealed the fine, but the Harrow Council rejected her appeal, as did the London Tribunals. “The law about stopping in bus stops is exactly the same everywhere in London,” a council spokeswoman said. “You can’t do it.” Visit newsoftheweird.com.

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An Arkansas Highway Patrol officer spotted “an unusual sight” on Aug. 23 on I-30: a black Hummer with a casket strapped to the top of it. When the officer pulled over Kevin M. Cholousky, 39, of Van Buren, Arkansas, he took off and led police on a chase along I-530, where his vehicle was eventually stopped by road spikes. Although the casket was empty, Cholousky was charged in Pulaski County with fictitious tags, reckless driving and fleeing.

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Sonogram photos are notoriously difficult to decipher, but one couple in Franklin County, Pennsylvania, are sure theirs shows a man watching over their

SEACOAST SCENE | SEPTEMBER 14 - 20, 2017 | PAGE 46

PET OF THE WEEK True to his name, Mojo has a magic charm, perfect for those who love the small dogs with big personalities. Mojo is about four and a half years old and is a Maltese mix. Mojo came to us because his people thought he had too much energy for them. But we know there are folks out there who dig the kinetic pups who like to act like they rule the roost. Small-dog fans in the volunteer corps love walking Mojo. This little guy needs to be the only dog in an adults-only home. If you like the breed and the wee dogs with outsized characters, come in and meet Mojo. He’s definitely got his mojo working. Like all the animals available for adoption at the New Hampshire SPCA, Mojo is neutered, microchipped and up to date on all his shots. Visit him at the NHSPCA in Stratham, or call 772-2921 or visit nhspca.org.


115951 SEACOAST SCENE | SEPTEMBER 14 - 20, 2017 | PAGE 47


Come enjoy the last weekend of Mama Leones!

It’s time to bid farewell to Gus, Linda, the family and crew of Mama Leones. We wish to thank all our friends and customers for your patronage and all the great memories for the last 43 years. Last Weekend September 14, 15, 16 4:30 to 8:30

Thanks for 43 Amazing Years! 113 Ocean Boulevard, Hampton Beach | 603-926-5576

SEACOAST SCENE | SEPTEMBER 14 - 20, 2017 | PAGE 48

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Seacoast Scene 9/14/17  

Seacoast Scene 9/14/17

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