Halloween is just over a week away and what better way to get into the spooky spirit than visiting a haunted house? New Hampshire is home to many haunted trails, woods and houses, such as The Dark Woods in Milford, open now through Sunday, Oct. 29, and the award-winning Fright Kingdom in Nashua, now open until Saturday, Nov. 4, for its 19th year.
The Dark Woods at Trombly Gardens in Milford, an offshoot of The Dark Crop haunted corn maze in Hollis, is back for its fourth season.
“It’s got a little bit of everything out here in the woods,” said Willard, The Dark Woods’s hospitality manager. “It’s creepy, it’s really dark, it’s got some jump scares, but most of all it’s got a collection of really unique characters [who] interact with the guests and make jokes. We’ve been [told] we’re just as funny as we are creepy and that’s what sets us apart.”
In addition to the regular walk-through show there is a trauma-free tour with music and theatrical lighting. New for this year is The Darker Woods, an even darker version with only a flashlight provided and the chance of being touched by the trained actors. You can also stop by the farm stand for apple crisp, kettle corn and other treats.
“We like to call ourselves a boutique haunt and in our world what that means is basically we aren’t looking to put through tens of thousands of people,” Willard said. “We have a very specific amount, we tend to sell out on our tickets and we try to give everybody a unique experience.”
A bit to the south is the accredited Fright Kingdom in Nashua.
“Fright Kingdom is like nothing else,” said Tim Dunne, who created Fright Kingdom along with his wife. “[It] is one of the most detailed haunted attractions on the eastern seaboard.”
Set in a 150,000-square-foot building, Fright Kingdom comprises five indoor haunted attractions, this year including Apocalypse Z, Bloodmare Manor, Psycho Circus in 3D, Grim and The Abandoned, with animatronics, more than 100 actors, and pop and theatrical scares coming from high and low.
“Every year we make changes and add all kinds of new effects, we change scares [and] we add animatronics,” he said. “We’ve had more animatronics operating at our facilities than pretty much all the haunted attractions in New Hampshire combined.”
General admission tickets grant you access to all five attractions as well as concessions, T-shirt sales and the chance to get your picture taken with some of the monsters. On Friday, Nov. 3, and Saturday, Nov. 4, is Fright Kingdom In the Dark, which you must sign a waiver to attend. Guests will be given a single light source to navigate through the houses and also face the chance of being touched by the actors. For the younger crowd is Hardly Haunted on Sunday, Oct. 22, a children’s Halloween party and haunted house tour with face painting, dancing, crafts, games, a costume parade and trick-or-treating.
“The way we decide what we’re going to add every year is from customer input,” Dunne said. “We pull from every customer that comes out. We have an area where they can write in their favorite parts. They give us all types of feedback … and we take all that data on an annual basis and decide what we’re going to do for the next season.”
The seasoned haunted house has accumulated many accolades and impressive credits over the years, including being rated the scariest haunted house in New Hampshire by WMUR, and this year will be featured in TransWorld and NetherWorld Haunted House’s Legendary Haunt Tour, a prestigious opportunity for those in the haunted house business, according to Dunne.
Dunne and the Fright Kingdom team were involved in the Adam Sandler movie Hubie Halloween, renting animatronics and props to the production team, with Dunne working as a consultant and some of the Fright Kingdom actors being hired for the film.
“Our goal is to try to scare every single person that goes through Fright Kingdom,” Dunne said. “My hope for this year is every customer that leaves Fright Kingdom feels like they just found their new favorite haunted house.”
Haunted attractions
Fright Kingdom Where: 12 Simon St., Nashua General admission When: Friday, Oct. 20, through Tuesday, Oct. 31 Friday and Saturday, 7 to 10:30 p.m; Sunday, 7 to 10 p.m.; Tuesday, Oct. 31, 7 to 10 p.m. Hardly Haunted Sunday, Oct. 22, 1 to 4 p.m. In the Dark Friday, Nov. 3, and Saturday, Nov. 4, 7 to 10 p.m. Cost: General admission and In the Dark tickets are $35, Hardly Haunted tickets are $10
The Dark Woods Where: Trombly Gardens, 150 N. River Road, Milford Scary Walk-Through Show Fridays, Oct. 20 and Oct. 27, and Saturdays, Oct. 21 and Oct. 28, gate opens at 7 p.m., last ticket sold at 10 p.m.; Sunday, Oct. 29, gate opens at 6:30 p.m., last ticket sold at 9:30 p.m. Trauma-Free Tours Sundays, Oct. 15 and Oct. 22, 6 to 8 p.m. $13 The Darker Woods When: Thursday, Oct. 19, 7 to 9 p.m. Cost: Tickets are $26 for the walk-through tour and trauma free tour, $25 for The Darker Woods
Nightmare New England Presents Spooky World Where: 454 Charles Bancroft Hwy., Litchfield When: Thursdays, Oct. 19 and Oct. 26, 7 to 9:45 p.m.; Fridays, Oct. 20 and Oct. 27, 7 to 11:15 p.m.; Friday, Nov. 3, 7 to 10:15 p.m.; Saturdays, Oct. 21 and Oct. 28, 6 to 11:15 p.m.; Saturday, Nov. 4, 6 to 10:15 p.m.; Sundays, Oct. 22 and Oct. 29, 6 to 10:15 p.m.; Tuesday, Oct. 31, 7 to 10:15 p.m. Cost: Tickets range from $48.51 to $85.53; both general admission and VIP admission tickets are offered.
Haunted Overload Where: DeMeritt Hill Farm, 20 Orchard Way, Lee When: Thursday, Oct. 19, through Tuesday, Oct. 31 Main event Fridays, Oct. 20 and Oct. 27, 7 to 9 p.m.; Saturdays, Oct. 21 and Oct. 28, 6:45 to 9 p.m.; Sundays, Oct. 22 and Oct. 29, 6:30 to 8 p.m.; Thursday, Oct. 26, 7 to 8:30 p.m. Friday Night Lite Thursday, Oct. 19, 7 to 8:30 p.m. Black Out Night Tuesday, Oct. 31, 6:30 to 8:30 p.m. Cost: Tickets are $35 for main event, $21.50 for Friday Night Lite, $25 for Black Out Night, $12 for Day Walk
The Salisbury Woods Haunted Barn and Trail Where: 19 Franklin Road, Salisbury When: Fridays and Saturdays, Oct. 20 through Oct. 28, 7 to 10 p.m. Cost: Tickets are $15
Screeemfest at Canobie Lake Park Where: 85 N Policy St., Salem When: Fridays, Oct. 20 and Oct. 27, 5 to 11 p.m.; Saturdays, Oct. 21 and Oct. 28, 3 to 11 p.m.; Sundays, Oct. 22 and Oct. 29, 1 to 9 p.m. Cost: General admission tickets range from $40 to $64; those under 48 inches tall and 60 years or older are $36
Featured Photo: The Dark Woods at Trombly Gardens. Courtesy photo.
The state of NH’s bat population and what people can do to help
Bat Week, an international celebration and week of awareness for bats, runs from Tuesday, Oct. 24 through Halloween. While bats are a standard of Halloween scene-setting, many species of bats spend this time of year through mid-April hibernating in caves and mines. There, they face a threat — a fungal disease called white-nose syndrome that has, in addition to habitat loss and fragmentation, nearly obliterated the bat population in New Hampshire.
Bats in peril
“I wouldn’t call any of our bat species common because they all have threats to their population that result in population decline over the last 15 years or so,” said Haley Andreozzi, a wildlife conservation state specialist with the University of New Hampshire Cooperative Extension. “We have eight species of bats in the state of New Hampshire and all of them are what we consider species of greatest conservation need, which means they’ve been identified in the state wildlife action plan as species that warrant special concern.”
Half of these species, the little brown bat, eastern-small footed bat, tricolored bat and the northern long-eared bat, are all state endangered, the last of which is also federally threatened. The other species in the state include the big brown bat, the hoary bat, the silver-haired bat and the eastern red bat.
According to Sandra Houghton, wildlife diversity biologist with the New Hampshire Fish and Game Department, maternity colonies begin to disperse and head to their winter locations in mid-to-late August. Andreozzi says that the hoary bat, eastern red bat and the silver hair bat head south while the rest hibernate in the New England area, mostly Vermont and New York, in caves and mines, where they face the threat of acquiring white-nose syndrome.
“White-nose syndrome was first found in New Hampshire in 2009 and it really has decimated bat populations in the state for those species that spend the winter hibernating in caves and mines,” Andreozzi said. “Their populations have seen declines of [around] 99 percent … in the last 14 years since the occurrence of white-nose syndrome in the state.”
The conditions that are ideal for this fungus to spread are the same that are ideal for bats to hibernate: damp, 40-degree cave environments. The white fungus can be on an affected bat’s ears, wings, tail or nose, and while the fungus itself doesn’t directly result in a bat’s death, it leads to abnormal behaviors that do.
Little Brown Bat. Photo by Ann Froschauer.
“Bats are typically what we consider true hibernators; they’re really doing everything they can to expend very little to no energy in the winter months,” Andreozzi said. “They’re really kind of shutting down their bodies to make it through the winter so they don’t require any fuel, because their major food source, which is insects, isn’t available in winter. This fungus causes them to become more active and is really forcing them to use up fat stores that they otherwise really rely on to get through those winter months.”
Impacted bats will sometimes fly out of their hibernation sites into the cold to look for food and water and face the risk of freezing or starving to death. As with many wildlife species, Andreozzi notes, habitat loss and fragmentation pose further threats to bat populations.
“As development and human population has increased, we’ve seen an increase in habitat loss and fragmentation that’s had negative consequences for those species and populations,” she said.
Bats in the ecosystem
Losing the bat population could have negative impacts ecologically and economically.
In tropical areas, bats are very important pollinators for flowering plants, according to Andreozzi. Here, in more northern parts, their primary role is different.
“They eat a ton of insects and here in New Hampshire bats are actually the greatest predator of night flying insects that we have, and that’s because they have extremely high energy,” she said. “It takes a ton of energy for them to fly and so they’re typically eating half their body weight every night in insects, but even more if they’re a female who’s nursing pups.”
According to the New Hampshire Fish and Game Department, this can equate to 1,500 mosquitoes per bat per night. They also feed on agricultural pests, providing a pest control service valued at $3.7 billion annually according to an analysis mentioned on the New Hampshire Fish and Game Department website. One of the best things people can do to help bats combat the effects of white-nose, according to Andreozzi, is simply let them be and help maintain their habitat. Disturbing them during hibernation and rousing them can threaten their survival during the winter. During the summer, bats’ roosting sites vary depending on the species, eastern small-footed bats preferring hillside or cliffs and northern long-eared bats roosting in cracks in trees or crevices under tree bark. Others, like the big brown bat and the little brown bat, have adapted to using human structures.
“We encourage people to let bats exists where they have for centuries, which is in their barn or other outbuilding, so if someone has bats in their barn, shed or even their attic [if] it’s in a place where it’s not bothering them and there’s no human health concern,” Andreozzi said. “It’s really become an important, valuable bat habitat … and there is a way that bats and people can coexist if there’s no chance of direct contact with humans.”
If you meet a bat…
If you do come in contact with a bat, it’s important to take the right measures. While bats have a reputation for carrying rabies, they don’t carry rabies at a higher rate than any other mammal. Andreozzi says the issue with bat bites versus another animal, like a raccoon, is that their bites are so small you might not even notice you were bitten.
“Any case where a bat is found in a living space, like with a sleeping child [or] some other considerations, it needs to be treated as if the bat does have rabies regardless, and then you should get in touch with the department of health and human services through the state,” Andreozzi said.
If there is no chance of contact and you just wish to remove a bat from your house, she recommends turning off all the lights and opening a window and allowing the bat to fly out on its own. If that doesn’t work or the circumstances are more complicated, you can hire a licensed wildlife control professional for help.
Bat hospitality
Instead of sharing yours, there’s also the option of making bats a home of their own.
“People can install a bat house, which is basically an artificial roost structure,” Andreozzi said.
It’s not as simple as putting up a wooden box and hoping for the best, she says. There are specific features that make a bat house successful.
“You want them to be large, you want them to be dark in color, ideally facing south or southeast so they get really hot, because that’s what the bats are looking for,” Andreozzi said.
According to Bat Conservation International’s “The Bat House Builder’s Handbook,” the chambers of a bat house should be a minimum of 20 inches tall and 14 inches wide to be successful with at least one chamber. The bigger the house, and the more chambers it has, the better. While it’s important for the houses to be hot, ventilation slots are needed to prevent overheating when the average temperature in July is 85 degrees or higher. Having at least three chambers will likely be better at providing appropriate temperature ranges and will be more suitable for a larger number of bats and nursing colonies, according to the guide.
“You want them pretty high off the ground, typically more than 12 feet high or so,” Andreozzi said.
The guide says that bats are better able to find bat houses when they are mounted on poles or buildings as opposed to trees. This is also a more attractive location, as bat houses on trees will likely receive less sun and be more vulnerable to predation. Positioning them under an eave is a way to protect them from both predators and rain.
“With proper specifications and installation practices, those bat houses can be successful,” Andreozzi said. “They’re not always, but they do get occupied by bats pretty regularly when installed around the state.”
Bat Conservation International has further information on building and installing successful bat houses.
If building your own doesn’t sound like your thing, you can always purchase one and install it. In addition, there are other measures you can take when caring for your property.
“People can maintain or enhance bat habitat on their property or in their communities,” Andreozzi said. “Bats are using forested areas for roosting [and are] really interested in some of these dead trees we call ‘snags,’ these dead standing trees or cavity trees, so leaving some of those on the landscape can be beneficial.”
Other ways to be more “bat friendly,” according to Bat Conservation International, include opting for organic practices in your garden instead of using pesticides and remedial timber treatment agents, both of which can poison bats, and planting native plants and moth hosting plants that will attract native insects, noting that white and light-colored flowers are especially attractive to nighttime pollinators. On a larger scale, Andreozzi adds that conserving large areas of land that are ideal for foraging near ponds and streams is also helpful.
Another way people can help is by participating in UNH Cooperative Extension and New Hampshire Fish and Game’s Bat Counts program.
Northern Long-eared Bat. Photo by Al Hicks.
“Bat counts take about an hour and a half in an evening, starting a half hour before dusk, and volunteers are asked to conduct at least one count in June and one count in July, though they can count more frequently than that if desired,” Andreozzi said in an email. “The data collected helps us understand where bats currently live in New Hampshire and in what numbers, as well as help us learn more about the site characteristics where bats exist and are maybe even thriving.” In the 2022 Bat Count, 3,777 bats were counted, according to data provided by Andreozzi.
Training for the counts take place in May or June every year both virtually and in person. If interested, you can visit wildlife.nh.gov. For more information on upcoming sessions and training opportunities, as well as summer bat count results, you can sign up for the NH Bat Counts newsletter.
Bats of New Hampshire
The following information comes from the New Hampshire Wildlife Action Plan.
Big brown bat Big brown bats have three habitat types: forests, buildings and caves or mines. They can be found statewide in all forests, but are unlikely to be found in forests at high elevations. Forests with wetland, streams or other openings offer sites for foraging. During their active season, they use trees for day and night roosting and buildings for night and maternity roosting. During hibernation, they will use insulated buildings, caves, mines and artificial subterranean structures. Their habitat is highly threatened due to habitat conversion and the evicting bats out of buildings. Their bigger size and ability to hibernate in buildings means they are not quite as affected by white-nose syndrome as other hibernating bat species.
Little brown bat Like big brown bats, little brown bats live in forests, buildings and caves or mines and can be found anywhere in the state in different kinds of forests, but likely not in ones of high elevation. Their population has been greatly affected by white-nose syndrome, and they also have a high risk rating for human disturbances in their hibernation habitats.
Tricolored bat Tricolored bats hibernate in caves and mines, and occasionally in other structures, but there is no data available about where they roost during the summer in New Hampshire. Data from the Midwest shows that they are generally a foliage-roosting species, with females from maternity colonies living in the dead foliage of deciduous trees, particularly oak and maple.
Silver-haired bat The biggest threat to silver-haired bats is not white-nose syndrome — they migrate south in the fall — but wind turbines and habitat loss. Findings in their habitat studies have varied but it seems they typically roost in tree hollows and deep cavities in early to moderately decayed tall trees.
Northern long-eared bat Northern long-eared bats rely on caves and mines for hibernation — often in crevices or on the surface of walls and ceilings — and also use them year-round. They also roost in trees, both alive and dead. High-ranking threats for them are disturbance from humans as well as white-nose syndrome.
Eastern red bat Eastern red bats are another species that head south for the winter. They spend their New Hampshire summers roosting in tree foliage high off the ground in a variety of large deciduous trees near permanent water sources. They may roost closer to the ground when roosting in fragmented habitats like urban areas and farmland. Their biggest threats are habitat loss and wind turbines.
Hoary bat As with many other migrating bat species, the biggest threat facing hoary bats are wind turbines and habitat loss. While in New Hampshire for the summer, they roost in tree foliage, often woodpecker holes or squirrel nests and in branches sheltered by foliage about 12.7 meters off the ground.
Eastern small-footed bat Eastern small-footed bats live in rocky outcrops in the summer and in caves or mines in the winter. Their species status is not well known, but they have been caught in southern parts of the state during the summer months. They prefer colder hibernation temperatures and seem to arrive at their hibernation spot later and leave earlier than most other bat species, where the threat rank is high for disturbance from humans. One known winter site is the abandoned Mascot Lead Mine, which has stability concerns and accumulation debris, putting it at risk of collapsing.
It takes more than a few great songs to make it as a professional musician, though having a repertoire helps. Without knowledge of business ins and outs — where to play, how to get paid, who wants to hear originals and not Tom Petty covers — even the best players can get lost.
It takes more than a few great songs to make it as a professional musician, though having a repertoire helps. Without knowledge of business ins and outs — where to play, how to get paid, who wants to hear originals and not Tom Petty covers — even the best players can get lost.
Kimayo. Courtesy photo.
How it started When Brad Myrick came back to New Hampshire in early 2011, he’d spent close to a decade chasing his dream of being a professional musician, studying in Los Angeles at USC’s Thornton School of Music, then traveling between the West Coast and Europe, playing shows, making records and learning the ropes.
Myrick was happy to be back home. He fixated on finding a way to continue as a performer in his home state.
“I like the quality of life, and I think this is probably where I want to settle down,” Myrick recalled thinking. “How can I still get that full music business experience while living in a place that is so small and doesn’t have a huge music industry?”
As he dove into getting gigs and building his name, Myrick got caught off guard.
“I was thinking, boy, there’s a lot more going on in New Hampshire than I could have ever imagined; it’s actually a great place to be a musician,” he said. “There’s a lot of live music, there’s a ton of talent … wonderful people doing really great things.”
What was missing was something resembling a centralized scene.
“There’s a cool thing happening in Portsmouth, good stuff in Manchester, and the North Country has got its thing, but people seem to be a little more regional and localized,” he said. “There were a lot of gigs, but not what I was used to seeing in Los Angeles or in some of the cities in Europe.”
“There’s a cool thing happening in Portsmouth, good stuff in Manchester, and the North Country has got its thing, but people seem to be a little more regional and localized,” he said. “There were a lot of gigs, but not what I was used to seeing in Los Angeles or in some of the cities in Europe.”
There was a little bit of self-interest in Myrick’s musical field of dreams but, to mix a metaphor, reaching his goals was going to take a village.
“If this is going to be my home and I want to be a professional musician for the rest of my life, how do we invite people in?” he was thinking. “How do we get everyone connected as much as possible, and then have resources that may exist in bigger places?”
He aimed for the yet-to-be-created indie record label, the singer-songwriter stringing together bar gigs and wondering what to do next, but he was thinking bigger than that.
“What if we had access to local health care for musicians — doctors and chiropractors and naturopaths,” he mused. “Massage therapists that understand musicians because we have different problems than other folks do; what if we had any resource that a musician might need?”
With a brand designed and a Facebook page created, Myrick began obsessively filling notebooks. “I’d be on a plane going to Italy and I’d make bullet points of my ideal scenario if I had infinite money and resources to offer to myself and to musicians in New Hampshire,” he said.
Senie Hunt. Courtesy photo.
NH Music Collective’s first foray into business turned out to be more down to earth than Myrick’s lofty dreams. He booked a midweek gig at the Stark House Tavern in Weare. It was his first time there, and the managers told him they were pleased with his performance. Moreover, they wondered if he knew anyone else who might play there?
Why, yes, he did.
“Booking is essentially creating jobs for performing musicians,” he said. “I did it for myself and I realized there was an opportunity to get more people involved in that. Suddenly it went from a show for me to like eight shows a month, twice a week or whatever, and other people are getting work from that. That basically told me this thing happened that you’re thinking about, this NH Music Collective idea.”
This was in 2013, and it stayed a one-man side hustle, albeit a growing one. “I’ll make a few bucks off it, it’ll create a bunch of gigs for people,” he said. “I started just doing that casually while I was working as a full-time performer, that was the catalyst of the whole thing.”
It took finding a partner — two of them — for Myrick’s NH Music Collective vision to fully flower.
John McArthur and his wife, Reva Tankle, moved from Massachusetts in 2018 to help their son run The Greenhouse, a Gilford recording studio he’d opened a year before. McArthur quickly met Concord musician Mike Gallant, and Mikey G — everyone calls him that — put McArthur and Myrick together.
The two hung out at Strings and Things, a musical instrument store in Concord, and Myrick ended up bringing a couple of projects to the studio, including the Eric Lindberg Trio, which he played in at the time, and his duo with fellow guitarist Nicola Cipriani. They also talked a lot about Myrick’s idea for NH Music Collective.
McArthur’s path to the music business has a familiar beginning and an atypical middle.
“I dropped out of a Ph.D. program in clinical psychology to play music full-time, which I did while my wife, Reva Tankle, finished her Ph.D. and did a postdoc,” he said by phone from Portland, Maine, where they now live. McArthur gave up music when they moved to Texas. “I didn’t play country at the time, so I stopped playing.”
After that, “I kind of fell into tech for 35 years, then I dropped out of tech to go back into music full-time, thanks in part to my son and thanks in part to Brad,” he said. “I play a few times a month but not at the level that Brad does — those years are behind me.”
Myrick and McArthur’s conversations got more serious in 2020, and during the depths of the pandemic they formed a three-way partnership.
“A downturn is a great time to start, because everything looks like growth from there,” said McArthur with a chuckle. “I’m just loving spending all my time in music now, trying to help emerging artists and help venues create better experiences.
Myrick books shows, McArthur does artist development, and Rankle handles the nuts and bolts. “Contracts, finance, communication with the artists to make sure they know where they’re supposed to be, what they’re supposed to get, that they get there on time and everything’s ready for them when they get there,” McArthur said.
“We kept the brand because I’d already built it for many years and had some success,” Myrick said. “Then we have a small record label and a publishing company underneath this parent company, using them for one-off projects. We haven’t really promoted it, but the infrastructure is there and we’re working on that as a future goal.”
Home is where it’s at One thing they’re trying to dispel is the belief that the region’s musicians are bound to leave for a bigger market.
“I encourage people from here to get out and explore, have an experience, particularly if it’s in a place that’s got some industry where you can go and, frankly, get your ass kicked.” Myrick said. “It’s good to have that experience and get pushed and learn what it’s really like in a larger scale.”
While going to a city like Nashville to work with a big-name producer can be exciting, it’s not necessary.
“We have world-class musicians, recording studios, business folks, promoters, all the things that you need to be a successful professional musician,” he said “It’s helpful to get insight and see what the big world has to offer, and I encourage everyone to do that. But you don’t have to.”
Mikey G. Courtesy photo.
That said, there are trade-offs. NHMC has a growing roster of talent performing seven days a week all over New England. While some shows are listening-room affairs (where original music is the primary focus for the audience), more are at venues where music is one item on a big menu. Myrick, however, believes doing original songs and covering the hits both build the same muscle.
That said, there are trade-offs. NHMC has a growing roster of talent performing seven days a week all over New England. While some shows are listening-room affairs (where original music is the primary focus for the audience), more are at venues where music is one item on a big menu. Myrick, however, believes doing original songs and covering the hits both build the same muscle.
A few NHMC acts talk about their experiences.
Justin Cohn is a singer, songwriter and guitarist who was recently featured on the Rocking Horse Music Club rock opera Circus of Wire Dolls.
“As for my own music, I always have trouble describing it,” Cohn said. “I guess it’s a mix of indie folk, pop, Americana, and rock, with maybe a little bit of soul thrown in…. I like to see where the creative process leads me.”
Cohn contacted Myrick after seeing NHMC’s name at venues he played; the two met for coffee. “Brad described the philosophy and intention as much more than just another booking agency,” he recalled. “Their goal was to empower musicians who also want to make original music … cover gigs are a means to an end. The pitch hooked me immediately, because that’s the direction I wanted to go, but I didn’t really know how to get there.”
He’s been pleased with the results.
“The shows I’ve been fortunate to book through them have been some of the best I’ve ever regularly played, especially in the restaurant and bar scene,” Cohn said. “Depending on the venue, this means I’m able to play some of my original music with more frequency. This seems like a small thing, but it’s dramatically expanded my self-confidence and it’s ultimately led to more creativity.”
Rebecca Turmel. Courtesy photo.
Rebecca Turmel put out her first single a little over a year ago. Her latest is a poignant tribute to touring life called “The Road.” She’s among several NHMC artists nominated for the upcoming New England Music Awards.
“I feel honored to be a part of their roster as they work with some of the most dedicated and talented musicians that I know,” she said. “They have connected me with high-quality venues that I thought I could only dream of performing in. For example, I just had the privilege to perform at the Bank of NH Stage … my first true listening room experience as an original artist.”
“It’s hard to put my sound into a box right now since I still have a lot of growth ahead of me as a songwriter, but what I’ve released so far seems to fall into the country genre,” Turmel said. “I am still discovering who I am, and with that comes finding my sound as an original artist as well. It’s all a learning game.” Turmel has been working with NHMC for around a year.
“I feel honored to be a part of their roster as they work with some of the most dedicated and talented musicians that I know,” she said. “They have connected me with high-quality venues that I thought I could only dream of performing in. For example, I just had the privilege to perform at the Bank of NH Stage … my first true listening room experience as an original artist.”
Ryan Williamson is a past NEMA nominee who uses looping and multiple instruments in his shows.
“I’m a self-taught musician who writes music that covers pop, rock, and Americana,” Williamson said. “ I play a bunch of gigs around New Hampshire and love to play songs you wouldn’t expect to hear from a solo artist with a guitar.”
He knew Myrick before he established NHMC, and got involved early.
“I wanted to do anything I could to help with his efforts to create the local scene he envisioned; there is not a single musician on the planet that I respect more than Brad Myrick,” he said. “He is absurdly talented in his own right … and more committed to creating a thriving local music scene than any person I know.”
His involvement has led to many opportunities, Williamson continued.
“Aside from opening my musical reach to more accepting listening rooms, Brad has joined me on stage and made me a better musician … coordinated events with groups of local musicians, which helps engage the musical community with each other as well as showcasing the brilliant talent of these artists to the public in the spaces that crave entertainment.”
Some of the past and present listening room efforts include a monthly event at Sap House Meadery in Ossipee that mixes music, themed dining and mead tasting. “People really want unique experiences,” McArthur said. “One of the first bands we had was Brazilian, so we had Brazilian food. We had a performer from the Ukraine who sang songs in Russian … he’s a Soviet refusenik, just a beautiful concert. We had traditional Eastern European Jewish food to pair with that.”
Eric Lindberg. Courtesy photo.
The upstairs lounge at Bank of NH Stage hosts regular Sunday afternoon shows, while The Livery in Sunapee had a well-attended summer series with artists including April Cushman playing in a duo with Myrick, Cecil Abels and the New England Bluegrass Band, Eric Lindberg, Ari Hest, Jordan Tirrell-Wysocki Trio, Charlie Chronopoulos, Jud Caswell, Hot Skillet Club, Squeezebox Stompers and Peter Mulvey. In November, Senie Hunt will perform there.
Backyard Brewing in Manchester is a long-time customer, and venue manager Marcus Doucet couldn’t be happier.
“Having live music instantly brings a buzz to any space, it engages our customers in their surroundings and makes the experience of dining out feel more personal and inviting,” Doucet said, adding that NHMC performers “are all extremely talented and kind, they are all individuals with a passion for what they do…. We love when musicians will play cover songs that everyone knows, but also love when they perform songs they have written.”
The future The NH Music Collective website lists a range of services available to musicians, including an artist development component that offers coaching services. “Regardless of where you are today and your ultimate music goal,” they “will be by your side providing informed, direct, and specific guidance on steps to take to reach your goals.”
It’s key to McArthur’s role. “My vision is to continue to enhance the level of the musicianship that we provide,” he said. “I want to spend more time working more closely with a handful of artists to really move the needle for people who want to make this their life career. This is a tough business … we want to help those that are serious about it.”
To make it all work — for musicians, listeners and venue owners alike — requires alchemy as much as art.
“Maybe the most important thing as we move forward is we’re really trying to create experiences, if we’re going to have an impact on the music scene and on the community at large,” Myrick said. “We have a chance to really make an experience where people show and know they’re getting live, preferably original music. It can be more than just come and go — that really becomes special.”
Find the music See the musicians of New Hampshire Music Collective. Here are some upcoming shows, according to nhmusiccollective.com.
Thursday, Oct. 5
Ariel Strasser at Contoocook First Thursdays (in Hopkinton), 5 to 7 p.m.
Paul Driscoll at The Foundry in Manchester, 5 to 8 p.m.
Justin Cohn at Lithermans Limited Brewery in Concord, 5:30 to 7:30 p.m.
Friday, Oct. 6
Kimayo at The Foundry in Manchester, 6 to 9 p.m.
Paul Gormley at Backyard Brewery in Manchester, 6 to 9 p.m.
The Sweetbloods at Twin Barns Brewing Co. Meredith, 6 to 9 p.m.
Chase Campbell at Tower Hill Tavern in Laconia, 8 p.m. to midnight
Saturday, Oct. 7
Doug Farrell at the Contoocook Farmers Market, 9 a.m. to noon
Colin Hart with The hArt of Sound at Contoocook Cider Company in Contoocook, 1 to 4 p.m.
Freddie Catalfo at Beans and Greens in Gilford, 1 to 4 p.m.
Ian Archibold at Twin Barns Brewing Co. in Meredith, 3 to 6 p.m.
Dakota Smart at Backyard Brewery in Manchester, 6 to 9 p.m.
Karen Grenier at The Foundry in Manchester, 6 to 9 p.m.
Scott King at San Francisco Kitchen in Nashua, 6:30 to 9:30 p.m.
Ken Budka at Chen Yang Li in Bow, 7 to 10 p.m.
Chris Lester at Foster’s Tavern in Alton Bay, 7 to 10 p.m.
Sunday, Oct. 8
Ariel Strasser at Contoocook Cider Company in Contoocook, 1 to 4 p.m.
Monday, Oct. 9
Open Mic with John McArthur at Patrick’s Pub in Gilford, 6 to 8 p.m.
Wednesday, Oct. 11
Brad Myrick at the Courtyard Marriott in Concord, 5 to 7 p.m.
Chris Lester at Uno Pizzeria & Grill in Concord, 6 to 9 p.m.
Thursday, Oct. 12
April Cushman at The Foundry in Manchester, 5 to 8 p.m.
Dwayne Haggins Duo at Lithermans Limited Brewery in Concord, 5:30 to 7:30 p.m.
Friday, Oct. 13
Willy Chase at Beans and Greens in Gilford, 5 to 8 p.m.
Brad Myrick at Backyard Brewery in Manchester, 6 to 9 p.m.
Garrett Smith at Lochmere in Tilton, 6 to 8 p.m.
Justin Cohen at The Foundry in Manchester, 6 to 9 p.m.
Kimayo at Twin Barns Brewing in Meredith, 6 to 9 p.m.
Dakota Smart at Foster’s Tavern in Alton Bay, 7 to 10 p.m.
Saturday, Oct. 14
Brad Myrick at Contoocook Cider Company in Contoocook, 1 to 4 p.m.
Garrett Smith at Beans and Greens in Gilford, 1 to 4 p.m.
Dave Clark at Twin Barns Brewing Co. in Meredith, 3 to 6 p.m.
Brad Myrick at Colby Hill Inn in Henniker, 6 to 9 p.m.
Ryan Williamson at Backyard Brewery in Manchester, 6 to 9 p.m.
Tyler Levs at The Foundry in Manchester, 6 to 9 p.m.
Dusty Gray at Foster’s Tavern in Alton Bay, 7 to 10 p.m.
Mikey G at Chen Yang Li in Bow, 7 to 10 p.m.
Sunday, Oct. 15
Ken Budka at Contoocook Cider Company in Contoocook, 1 to 4 p.m.
Wednesday, Oct. 18
Clint Lapointe at Uno Pizzeria & Grill in Concord, 6 to 9 p.m.
Thursday, Oct. 19
Eyes of Age at The Foundry in Manchester, 5 to 8 p.m.
Charlie Chronopoulos at Lithermans Limited Brewery in Concord, 5:30 to 7:30 p.m.
Cover Photo: April Cushman and Brad Myrick. Courtesy photo.
Shopping for your new favorite flavors at local international food markets
OK, this looked easy enough on TV…
“Heat a saucepan over medium heat” — That seems pretty straightforward; a saucepan actually means a pot — I won’t make THAT mistake again — and medium heat means, um, turn the knob halfway between 2 and 9?
“Heat oil until it shimmers.” I think I’ve got that; I’ll remember to pour it out of the bottle this time. Aaaaand — Hey! It IS shimmering! I might be able to do this.
“Add mustard seeds to the hot oil, and wait for them to pop like popcorn.” There are seeds that do that other than popcorn? And what ARE mustard seeds, anyway?
“HONEY? DO WE HAVE ANY MUSTARD SEEDS?!”
“I DON’T KNOW! WHAT ARE THEY!?”
“I DON’T KNOW!”
“THEN PROBABLY NOT!”
Ugh, that shimmering oil is starting to smoke; I’d better take it off the heat. I don’t want a repeat of Arlene’s baby shower.
Mustard seeds? I really should have read through these ingredients before I started.
Salt — we’ve got that. White pepper — wow! We’ve actually got that. Fenugreek leaves — I thought fenugreek was a seed! And what the heck are cardamom pods?
“What are cardamom pods, please?”
“HERE’S WHAT I FOUND ON WHATTHEHECKISTHISSPICE.COM: Cardamom is a spice made from the seed pods of the cardamom plant, a close relative to ginger and turmeric, that is native to South India—”
“OK, stop. Thank you.”
“IT IS ALWAYS MY PLEASURE TO TELL YOU WHAT YOU COULD EASILY LOOK UP YOURSELF.”
Rude.
OK, what am I supposed to do now? I could probably order this stuff online, but I need this for the Piñata Festival tomorrow, and I’m not paying for overnight shipping. Where would somebody even go to find this stuff?
I’m glad you asked.
According to the 2020 Federal Census on census.gov, 3,600 of the people living in Concord were born outside of the United States. Nashua is home to another 13,000, and in Manchester, 16,000 people — about 14 percent of the population — are immigrants.
What does that have to do with cardamom pods?
It’s foolish to say “all” of any group of people, but the vast majority of those 32,800, while happy to call this area home, want to eat the food they grew up with. (I lived overseas for a couple of years in my youth, and I cannot describe the sheer sense of elation I felt when I stumbled across a six-pack of root beer one time.)
There are a surprising number of small international grocery stores in the area, catering to people from all over the world. You’ve seen them, but not noticed them. Thirty-seven percent of urban shopping centers in the state — a figure I just made up — have small, inconspicuous markets in them that specialize in West African or Mexican or Pakistani foods. If you need cardamom pods, you’ll be able to find them in most of these stores. Or fermented tofu. Or dried West African river fish.
Obviously, some of this can be a bit overwhelming. Even if you are from another country — India, for example — it doesn’t naturally follow that you will necessarily know anything about Mexican food.
So here’s what we’ll do: Let’s take a look at a few international markets, and pick an ingredient — something with a low barrier to appreciation by a beginner. Let’s figure out what you can do with that ingredient, and then look at a cookbook to help you learn more about cooking the sorts of groceries you might find at that store.
Spice Center
245 Maple St. in Manchester (across from Yankee Lanes on Valley Street), 626-7290. Open Tuesday through Sunday, 10 a.m. to 8 p.m.
So where would you go to find cardamom pods?
The Spice Center on Maple Street would be a good bet.
This is a small, family-owned, Middle Eastern market. If you are cooking something Mediterranean, this is a good place to find ingredients — olives, flatbreads, Lebanese pickles and of course spices. If you want to grind whole spices yourself — which you should try; it will change how you feel about them — this is the place to find them. The staff is extremely nice and likes to help you find what you’re looking for. They also like to talk about cooking.
This is the one place I can reliably find Turkish delight — a shockingly good hybrid of gummi bears, fudge and a bouquet of roses.
“I’m trusting you on this. I’m nervous about trying new foods. What should I buy here?” you say.
Let’s ease into this. Aside from Turkish delight, I’d recommend picking up the ingredients for a hummus plate: fresh flatbread, pickled turnips and a couple types of olives.
Homemade Hummus 2 15.5-ounce cans of chickpeas, sometimes labeled as garbanzo beans 1 teaspoon kosher salt 1 clove fresh garlic ½ cup (117 grams) tahini, sort of like a peanut butter made from sesame seeds 1 lemon, squeezed olive oil and paprika to garnish (optional) Using a colander, drain and rinse the chickpeas to wash away any metallic taste from the cans. In a blender or food processor, combine the chickpeas, salt, garlic and a generous cup of water. Blend or process on low speed for two minutes or so. The mixture will be a tan color and look a little grainy. Add the tahini and lemon juice, then blend or process again for three to four minutes. Pour into a serving dish. Garnish with a splash of olive oil and a sprinkling of paprika, then surround the bowl with olives, pickled turnips and torn or sliced pieces of flatbread.
Homemade hummus. Photo by John Fladd.
We’ve all had hummus before. It generally ranges from “meh” to “pretty good.” Making it yourself is a bit of a revelation; it is nutty and rich and slightly warm from the blender. It goes surprisingly well with salty, oily things like olives or pickled turnips. Pickled turnips come in a jar. They are about the size and shape of thick-cut french fries, and they are an electric pink color. They are crunchy and salty and can be your adventure of the week, your doorway into a new type of eating.
“Is there a cookbook that would teach me more about Middle Eastern food?” you ask.
The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes by Paula Wolfert (Ecco, 1994) is an excellent overview of some of the key ingredients that are used in the area we loosely call the “Middle East,” from Georgia and Armenia through to Lebanon and Israel. Paula Wolfert is a veteran food writer, and her recipes are extremely reliable.
Two Guys Food Market
414 Union St. in Manchester, 627-7099. Open Monday through Saturday from 9 a.m. to 8 p.m., Sunday 9 a.m. to 6 p.m.
So you’re a big fan of Mexican food. Your delivery guy knows to expect your taco order every Friday. Your dream job in high school was working the counter at Taco Bell.
But for years you’ve heard whispers that most “Mexican” food doesn’t actually have a lot to do with food that actual Mexicans eat. A Spanish-speaking friend took you to a little out-of-the-way place that her family likes, and the food blew your mind. You decide to look up some more authentic Central American recipes, but you’re confused by some of the ingredients.
What’s the difference between Mexican oregano and regular oregano? Isn’t hibiscus a flower? What the heck is Achiote?
One of the best places to start to figure all this out is Two Guys Market on Union Street in Manchester. It is a classic bodega; it specializes in fast, spur-of-the-moment purchases — suitcases of beer, cold soda, lottery tickets, that sort of thing. Think of it as a superette with better music. But what Two Guys has that a random convenience store doesn’t is a wall display of dozens of Central American specialty spices, the ones that will give you confidence in your cooking and open your mind to trying new foods that aren’t covered with neon-orange queso.
Salsa de Chipotle. Photo by John Fladd.
“What should I buy?” you ask.
Spices and canned chipotle peppers.
You: “I like the idea of learning more about this, but my eyes glaze over when I try to read a cookbook.”
Try Food from My Heart: Cuisines of Mexico Remembered and Reimagined by Zarela Martinez (CreateSpace Independent Publishing, 368 pages). Zarela Martinez is a well-known chef and restaurateur — and mother of celebrity chef Aarón Sánchez — who was born and lived in several different regions of Mexico and the Southwest U.S. Food from My Heart is half memoir and half cookbook. She describes what it was like to live in each of these areas, what the food culture is like in each, and how each place changed her life. By the time she gets to recipes from an area, a reader can wrap their head around a dish and not be intimidated by it.
“OK, can you recommend a super-easy recipe from this book that won’t scare me?” you ask.
Yes, I can.
Salsa de Chipotle 2 Tablespoons melted lard or vegetable oil. If you are the type of person that saves it, bacon grease would work very well, too. 2 large garlic cloves, minced 1 medium-sized onion, chopped, about 1 cup 3 pounds very ripe tomatoes, chopped 2-3 canned chipotle chiles in adobo sauce — These are spicy smoked jalapeños. Use these to adjust the heat level to your taste. 1½ teaspoons Mexican oregano ½ teaspoon kosher salt Sauté the garlic and onion in oil until they are soft and translucent. Add the other ingredients, stir to combine and simmer uncovered over low heat for 15-20 minutes, stirring often. Use your blender or an immersion blender to puree the sauce. Strain through a fine-meshed strainer.
Although a lot of Americans use the word “salsa” to refer to a particular scoopable condiment, it actually means “sauce” in Spanish. You can definitely use this sauce for chips, but it is an outstanding cooking sauce. It is smoky, spicy and slightly sweet. As you become more confident in your cooking, this will become your standby base for a large number of dishes.
Saigon Asian Market
476 Union St. in Manchester, 935-9597. Open daily from 8:30 a.m. to 7 p.m. Union Street in Manchester is a really good food street; in addition to multiple bodegas and small restaurants, it also has one of the best Asian markets in the state.
As its name suggests, Saigon is a Vietnamese market, but it also carries a large stock of Chinese ingredients as well. It is an excellent place to find fresh Asian produce and cuts of meat that you won’t find in a regular supermarket, and rumor has it that a lot of local chefs buy their seafood here to cook on their days off. It has a really impressive amount of dried and canned East Asian ingredients.
“What should I buy here?” you ask.
Vegetarian Crystal Summer Rolls (Cuðn Chay Viét Nam). Photo by John Fladd.
So very many things, but the number of bottled Asian sauces, especially hot sauces, is a little mind-numbing.
“I was starting to feel more confident, but now I’m a little intimidated. Is there a book that will help me sort all these ingredients out?”
Two of them, actually. The Asian Grocery Store Demystified by Linda Bladholm (Renaissance Books, 240 pages) is a pocket-sized reference book to carry around with you when you are trying to get a handle on the thousands of bewildering and intriguing foods around you. Vietnamese Cooking by Paulette Do Van (Quantum Books) is a well-indexed cookbook with a good description of ingredients and techniques in the first few chapters. The recipes are clear and to the point.
“I’m not saying I will, but if I decided to cook something a little bit fancier — something that doesn’t involve my blender — what would you recommend?” you ask.
Vegetarian Crystal Summer Rolls (Cuðn Chay Viét Nam) From Vietnamese Cooking, by Paulette Do Van
Do not be intimidated by the number of ingredients. The secret to most Asian cooking — and cooking in general — is to measure and prepare all the ingredients ahead of time.
1 8-ounce (225-gram) box of rice vermicelli, often labeled as “rice sticks.” These are very thin rice noodles, about the thickness of angel hair pasta. 4-5 dried Chinese mushrooms. I use sliced dried shiitakes. 2 large dried black wood ear fungus. Don’t panic; these are just another type of dried mushroom. 1 packet dried Vietnamese rice paper. These look like plastic tortillas. They will soften up in warm water. ½ jar pickled red onions 2-3 crispy dill pickles, cut into matchsticks ½ can sliced bamboo shoots 1 medium carrot, grated ½ can pineapple rings, drained and sliced 1 small bunch cilantro, rinsed and chopped
Dipping Sauce 4 ounces (100 ml) Maggi Liquid Seasoning 1 Tablespoon lemon juice 1 clove garlic, crushed ½ serrano pepper, seeded and finely minced
Whisk the dipping sauce ingredients together, then set aside. Soak the dried mushrooms in very hot water for half an hour or so, or until they have softened. Drain them, then slice them thinly. Soak the rice noodles until soft, then drain them. Prepare all the other ingredients and lay them out in separate bowls. Don’t let yourself get intimidated by all the ingredients; you’ve already done the hard work. In a large bowl, or the bottom of a frying pan, soak one of the rice paper rounds until it is soft, but not falling apart, about 45 seconds. Lay the rice paper out on a piece of parchment paper or a silicon mat, then place some of each of the ingredients in the center of the rice paper. You will have to experiment, but you will use less of each ingredient than you anticipate — 1 to 2 tablespoons of each. Fold the sides of the rice paper in ¼ of the way toward the center, then roll up your ingredients, starting from the bottom. Repeat this until you have run out of one or more of the ingredients. Your first couple of summer rolls will be a little wonky, but you will quickly get very good at this.
These summer rolls are delicious and refreshing, simultaneously soft and crunchy, sweet and savory. The rice noodles have a different crunchy texture than the vegetables. The rice paper wrapper is tender but chewy.
I have a friend who swears by making extra summer rolls, then crisping up leftovers in his air fryer.
Indian cuisine
If you are interested in learning about Indian cooking, there several South Asian markets in the area, but two stand out:
Himalayas General Store
359 Elm St. in Manchester (next to Van Otis Chocolates, across the street from the downtown Market Basket), 222-2366. Open daily, 9 a.m. to 8 p.m.
This is a small family-owned store specializing in Indian and Nepalese staples — lentils, grains, flours, cooking oils, and spices. The staff is extremely friendly and will cheerfully answer any questions you have, or make suggestions about what to cook.
Patel Brothers
Willow Springs Plaza, 292 Daniel Webster Hwy. in Nashua (next to the Home Depot, near the mall), 888-8009. Open daily 10 a.m. to 8 p.m.
This is an Indian supermarket, easily as big as any supermarket you care to name. Patel Brothers carries an almost unimaginable variety of staples, fresh produce and Indian baked goods made in-house. Because India has dozens of languages and hundreds of cultures, even Indian shoppers are frequently surprised by unfamiliar foods. This is where most South Asian families in the area do their weekly or monthly shopping.
“This sounds intimidating. Can you suggest something to help me figure out Indian cooking?” you ask.
There really isn’t one type of Indian cooking. The food in most American Indian restaurants is dishes from one area of the country, but there are many other cooking traditions. Here are two cookbooks that are good starting places: 660 Curries (Kindle Edition) by Raghavan Iyer (Workman Publishing Company, 832 pages) and Dakshin: Vegetarian Cuisine from South India by Chandra Padmanabhan (Periplus Editions, 176 pages).
I judge a cookbook by how beaten up it is. If it has stains, notes in the margins, dog-eared pages and a broken binding, I find that a very good sign — it means that a cook has really used it. That’s what my copy of 660 Curries looks like. 660 Curries is currently out of print in hardcover or paperback, so your best bet is to buy it used, or as an eBook.
The phrase “curry” can be deceiving. For someone who doesn’t eat much Indian food, it means the smell and taste of dry curry powder from the spice section of a supermarket. When it’s used to describe actual South Asian food, it means a huge variety of dishes, usually with the consistency of a stew, but almost never tasting like commercial curry powder. The recipes are solid, and varied enough that almost any cook will be able to find a dish they love.
Uthappams with Coconut Chutney. Photo by John Fladd.
There are dozens of different Indian cuisines, but they break down into two main categories — Northern and Southern dishes. The vast majority of Indian restaurants in the U.S. serve Northern Indian foods. Dakshin is a collection of Southern recipes. The dishes are solid, and this book is worth buying for the photographs alone.
You ask: “What should I buy?”
Fresh curry leaves. These are not what curry powder is made of; they are leaves that are often used to make a curry. Smell them — take a deep whiff — and your eyes will open very wide.
“What should I cook?”
Uthappams with Coconut Chutney (Southern Indian Rice Pancakes with Coconut Relish)
Coconut Chutney 1 cup (115 grams) grated unsweetened coconut ½ cup (85 grams) finely chopped onion 1 teaspoon minced ginger ½ serrano pepper, seeded and minced ¼ cup (60 ml) plain yogurt ½ teaspoon fresh squeezed lemon juice ¾ teaspoon kosher salt ½ cup (120 ml) water – more if necessary to thin out the mixture ½ teaspoon black or yellow mustard seeds 2 small dried chiles – arbol chiles are good for this. 8-10 curry leaves 2 Tablespoons vegetable oil Blitz the first eight ingredients in a food processor or blender to make a thick paste. Heat the oil in a large frying pan or skillet, and have a lid ready. Add the dried chilies, curry leaves and mustard seeds to the hot oil, stir once, then cover the pan. In a few seconds the mustard seeds will pop against the lid like popcorn. After a few seconds, add the coconut paste to the pan, and stir to combine. Cook for 20-30 seconds, then remove from heat, and transfer to a serving bowl.
Uthappams Uthappams — delicious, savory rice pancakes — are an easy and painless introduction to South Indian cooking. Unfortunately, every uthappam recipe I have looked at involves very complicated instructions for making the batter. I was almost ready to give up and find another dish to make, when I was struck by a thought: “I wonder….” And yes, Patel Brothers does carry premade uthappam batter. 1 quart container pre-made uthappam batter 1 onion, finely chopped (about 200 grams) 1 tomato, finely chopped (about 150 grams) 1-2 serrano chiles, seeded and finely chopped 1 small bunch cilantro (about 45 grams), finely chopped vegetable oil for shallow frying Heat oil in a deep frying pan. Use a little more than you would for regular pancakes. Pour a ladleful of batter into the hot oil to make an 8-inch pancake. Sprinkle the other ingredients on top of the batter. Cook until it is crispy around the edges and some bubbles have made little holes in the top. Because this batter is so thick, you can carefully lift up an edge with a spatula and look underneath to see if it is ready to flip yet or not. Flip, and cook for another minute or two. Remove to a warm plate, then make more, until you run out of batter. Eat with coconut chutney.
This is delicious and savory. The outside of each uthappam is crispy, with a toasted rice flavor, but it’s moist and chewy inside. One of the great things about Indian cooking is that it will constantly surprise you. In this case, the flavor is very nice, but it is the texture that will make you want to make this frequently.
Siberia Food Market
50 S. Willow St. in Manchester, 621-0017. Open Monday through Friday from 11 a.m. to 7 p.m.; Saturday, 11 a.m. to 5 p.m.
Выпей чайку – забудешь тоску. Have a cup of tea and you will forget longing. —Russian proverb
Afternoon tea. Photo by John Fladd.
Siberia, on South Willow Street in Manchester, carries Russian, Polish and Eastern European groceries, from Russian candies to frozen pierogis to many, many types of sausage. There is a deli case with a generous variety of meats and cheeses. The most interesting aisle displays several types of Russian teas, and the honey to sweeten them. Americans often think of Tea with a capital “T” as a Chinese or British staple, but there is a long, deep tea tradition in Eastern Europe. This is an excellent place to get everything you need for a proper Russian High Tea.
“What should I buy here?” you ask.
Tea, jam and cookies for a Russian High Tea.
“That sounds really good. What should I serve?”
Several sources describe the Russian spirit of hospitality, and mention sandwiches, cakes, blinis with caviar, and several types of flavored vodka as part of a traditional Russian Tea. On its website, the Russian Tea Room in New York City says: “Afternoon Tea is traditionally composed of sandwiches (usually cut delicately into ‘fingers’), scones with clotted cream and jam, sweet pastries and cakes.” — which sounds really good but also costs $95 a person, plus $30 for a glass of champagne.
I think most of us would be fine with tea, cookies, sweets and maybe toast with jam, so long as it was offered with an open heart. While optional, very cold vodka would make a very good impression.
“What if I’d like to cook something?” you ask.
The cookbook I always fall back on for Eastern European cooking in spite of its intimidatingly long title is Russian, German & Polish Food & Cooking: With Over 185 Traditional Recipes From The Baltic To The Black Sea, Shown Step By Step In Over 750 Clear And Tempting Photographs, by Lesley Chamberlain (Hermes House, 256 pages). While not exhaustive in any way, this is a good introduction to three styles of European cooking. The recipes go step by step and are easy to follow. Most include photos of one of the steps and of the final dish. Very few of them call for exotic ingredients, and — very gratifying to me, personally — they are listed in cups, ounces and grams.
Maddy’s African Market
121 Loudon Road, Unit 1, in Concord, 545-9478. Open Monday through Saturday, 9 a.m. to 7:30 p.m., and Sunday, 11:30 a.m. to 5 p.m.
While most of us have thought about learning more about French or Chinese cooking, unless we have a personal connection with Africa it rarely occurs to us what a rich cooking tradition sub-Saharan Africa — particularly Western Africa — has. Maddy’s is small, but stuffed with ingredients for African cooking. The staff is very friendly and happy to answer questions, even ones like, “What is this and what do you do with it?” I’m glad I asked that particular question, because it turns out that the strips of tree bark that I was about to buy to use in a stew would have tasted terrible, but would have helped if I was running a fever.
You ask, “What should I buy?”
It might be easy to be intimidated by some of the less familiar foods at Maddy’s, but my recommendation is to buy a strip of jollof rice spice packets.
Jollof rice is a spicy rice dish that everyone in West Africa grows up eating. Somewhat as with Southern biscuits, each country, village or even household has its own take on it that they argue endlessly over. It can range from very spicy but not too hot to incandescent. This particular spice mix doesn’t pack any heat but helps provide a spice base to build from.
Plantain-Coconut Stew 1 medium Spanish onion, roughly chopped 2 Fresno peppers, seeded and finely chopped 1 cup coconut milk juice of 2 limes, about 3 ounces or 1/3 cup ½ cup vegetable oil 2 yellow plantains (about 1 lb.), peeled, quartered, and cut into 1-inch pieces. Plantains, which look like very large bananas, are next to the bananas in the produce section at most supermarkets. They are in the same family of bananas, but while bananas are sweet, plantains are starchy. They are very much like tropical potatoes. Do not fear them. Small handful of cilantro, rinsed and chopped ½ teaspoon ground ginger ½ teaspoon kosher salt black pepper to taste 1 teaspoon Jollof Rice Spice (see above) Simmer the onion, peppers, coconut milk, and lime juice in a medium saucepan for ten minutes, then remove from heat and set aside. Heat the oil in a deep frying pan, and shallow-fry the plantain pieces until they are golden brown on all sides, like home fries. Add the cooked plantains to the stew base, and bring to a boil. Remove from heat and serve.
Plantain-Coconut Stew. Photo by John Fladd.
This is a classic sweet-sour dish. The sweetness of the coconut milk is set off by the acidity of the lime juice. The Fresno peppers carry a little heat, but more flavor. The Jollof Rice Spice deepens the flavor and gives a gentle red color to the stew. In West Africa, you would probably eat this with fufu (steamed cassava paste) or ugali (cornmeal porridge). I would serve it with couscous and a cold beer.
“I think I could cook that! Where did you get the recipe?”
The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa by Marcus Samuelsson (Harvest Publishers, 368 pages). Many cookbooks written by celebrity chefs don’t work well for home cooks. Used to working behind the line in restaurants, the chefs don’t always think about what ingredients and equipment are available to the rest of us. Samuelsson has written a very thoughtful book that describes the food traditions of different regions of Africa and gives the dishes some context. He is aware of which ingredients most Americans can easily get their hands on, and has adapted the recipes to make them more accessible to people who haven’t grown up eating these dishes. It is beautifully illustrated; it’s as much a coffee table book as a cookbook.
If you aren’t and have never been a runner, or if you are but haven’t laced up your sneakers to go for a casual jog in a couple years, the thought of running a few blocks can be intimidating — never mind signing up for a 5K.
Courtesy of John McGarry, President of the Greater Derry Track Club.
So how do you learn to love something that seems easier to dread? According to John McGarry, president of the Greater Derry Track Club (GDTC), the secret to enjoying running isn’t a fancy new pair of running shoes or a watch that tracks your every step, but simply overcoming the fear of running itself.
“It’s similar to trying just about anything new. It’s just that fear, and it’s overcoming the fear of feeling or knowing or wondering if that’s something that you can do. Getting out of the door and just taking that first step is probably the hardest obstacle that someone can overcome by just having that commitment of “I’m going to go outside and I’m going to start,” he said.
“Running can be hard!” said Jeanine Sylvester, founder and senior manager of Runner’s Alley, which bills itself as “New Hampshire’s oldest running specialty store.”
“If you are not physically fit and start running you may find it very difficult. Beginner runners must be able to move past being uncomfortable and within a few weeks will find that they slowly begin to feel more and more comfortable. With the proper gear and training plan just about anyone will feel less intimidated about running within four to eight weeks,” Sylvester said.
One of the most common mistakes people make when first attempting to run is taking on too much at once. McGarry noted how training to run does not necessarily mean you have to start with running right off the bat.
“They can start by walking, so they can walk for 15 minutes three times a week and they can do that for a couple of weeks. Then during one of those 15-minute walks, maybe they just start jogging very slowly and seeing how that feels, doing that for a minute or two. Then the next week jogging a little, then a little further and just slowly but surely getting their body adjusted to that,” McGarry said.
Shoes
One of the best parts of running, according to both McGarry and Sylvester, is the minimal equipment required. The advice from both: Before you begin training, get yourself a good pair of running shoes.
“It doesn’t have to be an expensive pair, but a good pair is the best way for somebody not to get injured,” McGarry said.
Sylvester explained the reasoning behind the need for a good pair of shoes: “Running shoes, socks, and possibly inserts are your most important gear. Your foundation starts from the ground up. Investing in your feet and body at the beginning of your training will serve you well and ensure you succeed in achieving your training goals by avoiding unnecessary injury.”
Goals!
ust like with any other practice or hobby, one of the best ways to motivate yourself and get over the initial obstacle of starting is to work toward a goal. Most commonly, a good goal for beginner runners according to McGarry is a 5K race.
The K in 5K stands for kilometers. Translating to about 3.1 miles, 5Ks are community-oriented races usually held as fundraisers, events and holiday celebrations or for good causes. Although the concept of 5Ks may seem intimidating to non-runners, the atmosphere of most is very welcoming and non-judgmental, the experts say.
According to Sylvester, the 5K is ideal for beginner runners.
“The 5K distance is appealing because it’s an achievable distance for almost anyone in a relatively short amount of time,” she said.
One of the most widely known training programs in the world, Couch to 5K, espouses this very philosophy. McGarry, who spearheads the GDTC’s Couch to 5K program, explains the philosophy behind the program: “The reason why it has so much success is because it’s a methodical training program…. It’s an eight-week program that prepares people that are ‘couch potatoes’’ and helps them take one day at a time to help them train for a 5K.”
A gradual combination of walking with minor running sprinkled in eventually shifts to add more running, until trainers are able to complete 3.1 miles of running without stopping.
Couch to 5K training is available in almost every medium imaginable: books, podcasts, apps, online training, you name it. To McGarry, the most valuable part of the GDTC’s group program lies in its social structure.
“I’ve been directing for the last 10 years, I’ve talked to literally hundreds of people about what made them join and how their experience has been…. Generally what I found was that people really love the commitment level because we meet a couple of days a week and we’re following a set program. We take attendance to have people check in. So people know that we know that they’re coming and we know that they’re there. So just the commitment that somebody makes by joining a program like this is a great motivator,” McGarry said.
If a busy schedule doesn’t allow for the addition of another club or activity, or if you prefer the solidarity and strength that comes with running on your own, another way to bring commitment to your 5K training goal is to pick a run being held in honor of a good cause that is meaningful to you.
Sylvester noted that it is easy to find 5K races all year round.
“You can find out what 5Ks are in your community by going to your local running store, looking at websites of your local running stores, or Googling 5K road races near me. You should always consider where the money goes from a road race before you sign up. If making a difference in your community is important to you, try to choose road races that are put on by volunteers and give 100 percent of the race proceeds to a local nonprofit,” Sylvester said.
If you’re still on the fence about beginning your running journey, McGarry and Sylvester both agree on the almost indescribable benefits that come with consistently incorporating the exercise into your routine.
Couch to 5K 2018. Courtesy of John McGarry, President of the Greater Derry Track Club.
“You can do it anywhere and at any time of day, you can go whatever pace and distance you’d like, other than having the right shoes there is not a lot of equipment needed, there are no dues or membership fees, results are seen and felt in a rather short amount of time, you can run on roads, trails, beaches or anywhere your heart desires [and] enjoy the beautiful surroundings around you. In my opinion, the mental and physical health benefits of running and walking are so numerous everyone should include it in their overall fitness regime,” Sylvester said.
Upcoming Races
Know of a K — 5, 10 or otherwise — not mentioned here? Let us know at [email protected].
Total Image Running Races
See totalimagerunning.com for more on these races and to register.
BACtober FEST 5K In Hanson Park in Bow, the 3rd annual BACtober FEST, supporting the youth sports Bow Athletic Club, will take place on Saturday, Sept 30, at 4 p.m. at Gosling Field. Following the race will be a block party at Gergler Field featuring barbecue, cornhole, music and a beer tent. Adult registration costs $40 and youth (12 and under) registration costs $30. A Gosling Gallop for kids will take place at Gosling Field at 3:30 p.m.; registration costs $10 for children 8 and under and includes access to the post-race event and a youth shirt.
Footrace for the Fallen starts in the rear of the Manchester Police Department (405 Valley St., Manchester) on Sunday, Oct. 1, at 10:15 a.m. This 5K honors fallen police officers, and proceeds benefit the Manchester Police Athletic League to help provide free programming that connects police officers and kids ages 5 to 18. Same-day registration begins in the Manchester Police Department parking lot at 8:30 am. Advance adult registration costs $35 and youth (17 and under) registration costs $25. Day-of adult registration costs $40 and youth (17 and under) registration costs $30. The after-party begins immediately following the race inside Gill Stadium and will feature food, beverages (21+ for alcohol) and awards.
Howl-O-Ween 5K takes place on Saturday, Oct. 21, at 10 a.m. at Northeast Delta Dental Stadium in Manchester. The Animal Rescue League of New Hampshire hosts this dog-friendly race, where participants are encouraged to run or walk and come dressed in costume. Adult registration costs $40, young adult (age 13 to 17) registration costs $30, and child (12 and under) registration costs $20. Dog registration is available for $5; paw-ticipants are given a bib and show up in the end results. Register online or at the venue starting at 8 a.m. on race day.
Round the Res’ Tower Hill 5-Miler takes place on Saturday, Oct. 28, at 9 a.m. at Tower Hill Pond in Auburn. Adult registration is $35, youth registration (13 and under) $30. Fundraising efforts will benefit the Manchester Water Works Youth Education program.
The 15th annual BAC and Bow Police Department Turkey Trot will be held on Thursday, Nov. 23 (Thanksgiving), at 8 a.m. at 55 Falcon Way, Bow. Advance registration is $35 for adults, $25 for youth, $15 for kids. Same-day registration increases price by $5.
Millennium Running
These races are run by Millennium Running. See millenniumrunning.com to register and for more information.
Happy Hour Hustle: The last remaining race in the five-part series will take place on Thursday, Sept. 28, at 6 p.m. at McIntyre Ski Area (50 Chalet Ct., Manchester). Registration costs $25 per person. Race-day bib pick-up will be available from 5 to 5:45 p.m. at the registration tent. A post-race hang will be held at The Hill Bar and Grille at the ski area. All proceeds from the race will benefit the NH Campaign for Legal Services.
JP Pest Services Oktoberfest 5K will be held on Saturday, Oct. 7, at 9 a.m. at the Backyard Brewery & Kitchen (1211 S. Mammoth Road, Manchester). Registration prices as follows: ages 21+ $35 in advance, $40 on race day (if available); individual youth (age 12 to 20) $25 in advance, $30 on race day; individual kids (11 and younger) $10 in advance or on race day. Same-day registration will be available at the Millennium Running Retail Store (138 Bedford Center Road, Bedford) on Friday, Oct. 6.
The Delta Dental New England Half Marathon will take place Sunday, Oct. 22, at 8 p.m. with a downhill course starting at Gould Hill Farm. Advance registration costs $105. See millenniumrunning.com/ne-half.
The Catholic Medical Center Manchester City Marathon will take place Sunday, Nov. 12, and feature marathon (26.1 miles), half marathon (13.1 miles), relay and 5K options, most with an 8:50 a.m. start time and a start/finish line in front of Veterans Park in Manchester. See millenniumrunning.com/marathon for details on relay teams and registration, which costs $30 (for 5K) through $200 (four-person marathon relay).
The Thanksgiving 5K sponsored by Dartmouth Health and the Fisher Cats will take place on Thursday, Nov. 23, at 9 a.m. at Northeast Delta Dental Stadium (1 Line Drive, Manchester). Prior to the race there will be a Lil’ Turkey Trot held at 8:30 a.m. Early bib pickup will be available at the Millennium Running Retail Store (138 Bedford Center Road, Bedford) the day prior to Thanksgiving (Wednesday) from 10 a.m. to 7 p.m. Pickup for friends/family members is permitted. Race-day registration and bib pickup will be available from 7:30 a.m. to 8:45 a.m. at the stadium. Registration costs $30 for adults (ages 12+) until Nov. 10 at 11:59 p.m., $35 from Nov. 11 to Nov. 23, $40 on race day (based on availability). All proceeds will benefit the New Hampshire Food Bank.
BASC Santa Claus Shuffle happens on Saturday, Dec. 2, at 3 p.m. on Elm Street in Manchester before the Manchester City Christmas Parade. The 3-mile out-and-back course starts and ends at Veterans Park and includes four “aid stations” featuring the four favorite Santa food groups: chocolate, cookies and milk, candy and maple, according to the website. The first 1,400 participants to sign up get a Santa suit to run in. Stonyfield Organic Lil’ Elf Runs (of 100 yards) start at 2:30 p.m. Registration costs $30 for adults (12+) in advance, $35 on race day; $25 for youth (12 to 20), $30 on race day, and $10 for kids (11 and younger) in advance or on race day.
Yule Light Up the Night on Sunday, Dec. 10, at 4:30 p.m. at the New Hampshire Speedway in Loudon. Run the 2.1-mile course through the “Gift of Lights” display. Registration costs $25 for adults (12+) in advance, $30 on the day; $15 for youth (4 to 11) in advance, $20 on the day, and $10 for kids (3 and younger).
Apple Therapy and Derry Sports & Rehab Millenium Mile happens on Monday, Jan. 1, 2024, at 2 p.m. Start off 2024 with a 1-mile downhill race. The first 1,250 participants will receive winter hats. Registration costs $20 for adults (12+) in advance, $25 on race day; $10 for youth (11 and under), $15 on race day.
More races
The Fifth Annual RSB Lakes Region for Parkinson’s 5K will take place on Saturday, Sept. 23, at 9 a.m. at The DownTown Gym (171 Fair St., Laconia). Regular registration (through Sept. 21) will be $25 for adults, $20 for kids 14 and under. Race-day registration is $30 for adults and $25 for youth. The race will raise funds for Rock Steady Boxing Lakes Region; find them on Facebook to register.
The North Conway Half Marathon and 5K will be held on Sunday, Sept. 24, at 9 a.m. at Schouler Park (White Mountain Highway, North Conway). Registration is $75 for the half marathon portion, $30 for the 5K portion. Net proceeds benefit the Gretchen B. Hatch Memorial Scholarship Fund, which supports college-bound students from the Mount Washington Valley. See events.elitefeats.com/23nconway.
The 10th Annual Seacoast Cancer 5K will take place on Sunday, Sept. 24, at 9 a.m. at the Mass General Cancer Center at the Wentworth-Douglass Portsmouth Outpatient Center (121 Corporate Drive, Suite 100, Pease Tradeport, Portsmouth). Registration is $35. The funds raised from this event underwrite the Supportive and Wellness Services at the Mass General Cancer Center at Wentworth-Douglass Hospital. See seacoastcancer5k.org.
The 18th Annual Kelly Mann Memorial 5K Run & 3K Walk will take place on Sunday, Oct. 1, at 9 a.m. at Mine Falls/Nashua High School South (36 Riverside St., Nashua). Day-of registration and sign-in opens at 7:30 a.m. The cost to register for adults is $25 and for youth (12 and under) is $12.50. Proceeds will directly supports Bridges in their mission to eliminate domestic and sexual violence from our communities and provide a safe and empowering environment for the survivors who access their services daily. See bridgesnh.org/kellymannmemorialrace.
The 5K for Shea, presented by the Shea Thomas Patno Memorial Fund, will take place Sunday, Oct. 1, at 9 a.m. Registration costs $30 for adults, $25 for students (children under 10 can participate for free). See runreg.com/5k-for-shea.
15th Annual Apple Harvest Day 5K Road Race will be held on Saturday, Oct. 7, at 8:30 a.m. at 25 St. Thomas St. in Dover. Registration is $30 for adults age 21 and over, $20 for runners under the age of 21. After the race stick around for some North County Apple Cider. See: www.dovernh.org/apple-harvest-day-5k-road-race.
Halloween Howl Hustle for Housing will be held on Saturday, Oct. 28, at 9 a.m. at the Masonic Lodge (53 Iron Works Road, Concord). Registration is $30 in advance, $35 day-of. Proceeds will benefit Fellowship Housing Opportunities, a local nonprofit organization providing decent, safe, affordable housing for community members who live with mental illness. See fellowshiphousing.org.
The Hugs from Brett Trail Race is a “10kish” race to be held on Saturday, Nov. 4, at 10 a.m. See runreg.com/hugs-from-brett-trail-race.
Pope Memorial SPCA Frosty Paws 5K Fun Run will take place on Saturday, Nov. 18, at 9 a.m. at their Concord location (94 Silk Farm Road, Concord). Dogs are welcome but must have a current rabies vaccination and be on leash at all times. Registration costs $35 for adults and $25 for ages 14 to 17. Children under 14 are free. Proceeds benefit homeless pets and programs that prevent animal cruelty. See popememorialspca.org/frosty-paws-5k-run.
The 4-mile 25th annual Novemberfest Race for the Nashua Children’s Home will be Sunday, Nov. 19, at 11:33 a.m., starting near the Pine Street Extension entrance to Mine Falls Park in Nashua. Registration costs $25 plus fees. See gatecity.org.
The Rotary Club of Merrimack’s 5K Turkey Trot starts at 8 a.m. on Thursday, Nov. 23 (Thanksgiving). See merrimackrotary.org.
The Dover Turkey Trot starts at 8:30 a.m. on Thursday, Nov. 23, and is described as a 5K race for runners and walkers of all ages and abilities, according to doverturkeytrot.com. The start and finish is at Garrison Elementary School in Dover (to raise money for the Garrison School PTA) and registration costs $25 in advance, $30 on the day for adults; $12 in advance, $15 on the day for fourth grade and under.
The Hampstead Turkey Trot, a 5K, starts Thursday, Nov. 23, at 8:30 a.m. at St. Anne’s Church (26 Emerson Ave. in Hampstead). Register by Nov. 1 to receive a T-shirt. Registration costs $23 for adults (18 to 61), $18 for seniors (62+) and for children (5 to 17). Registration on race day (from 7 to 8:10 a.m.) costs $28 for adults, $23 for seniors and children. See sites.google.com/site/recreationhampstead.
The 16th annual Gilford Youth Center Turkey Trot 5K Race and Family Walk will start at 9 a.m. (8:45 a.m. for walkers) on Thursday, Nov. 23, at the youth center (19 Potter Hill Road in Gilford). Registration costs $26 per person or $90 for a family of up to five people. See gilfordyouthcenter.com.
The 17th annual Lake Sunapee Turkey Trot, a 5K where costumes are encouraged and proceeds go to the recreation department, starts at 9 a.m. at the Sunapee Harbor gazebo with a 1K Chicken Run for kids starting at 8:15 a.m. and going down Lake Avenue. Registration costs $30 for ages 13 to 64, $15 for ages 65 and up and $10 for ages 12 and under (kids 12 and under running in the Chicken Run are free). See sunapeeturkeytrot.com. The event and a pre-registration event from 4 to 7 p.m. on Wednesday, Nov. 22, will feature a pie sale; pies are $10 each.
The 2023 Jingle Bell Run, a 5K where festive costume dress is encouraged, will be held Sunday, Dec. 3, at 8:30 a.m. at Northeast Delta Dental Stadium in Manchester. Registration costs $40 until Oct. 31, $45 after Nov. 1, $50 on the day for timed runners; $35 until Oct. 31, $40 after Nov. 1 and $45 on the day for untimed runners (both include shirt and jingle bells), according to events.arthritis.org.
Featured photo: Courtesy of John McGarry, President of the Greater Derry Track Club.
44 facts about one of Manchester’s favorite food festivals and the community that keeps it going
In honor of the 44th Glendi, the celebration of Greek food and culture and the Greek community at St. George Orthodox Cathedral in Manchester, here are 44 facts about the annual party known as Glendi.
1 According to George Skaperdas, the president of St. George Orthodox Cathedral in Manchester, “glendi” means “celebration.” “It’s a party,” he said. “It celebrates our heritage, our culture, wanting everyone around us to enjoy what we do. It celebrates friendship.”
2 For the past 44 years, the church has been hosting Glendi to do just that, while simultaneously raising money for the church. See stgeorgenh.org/activities/glendi for more on the festival and the church.
The church’s Community Center. Courtesy photo.
3 Originally a harvest bazaar among the members of the church, Glendi has become a three-day cultural event for the whole city of Manchester.
4 This year the festival will be on Friday, Sept. 15, from 11 a.m. to 10 p.m., Saturday, Sept. 16, from 11 a.m. to 10 p.m. and Sunday, Sept. 17, from 11 a.m. to 3 p.m.
5 Skaperdas says tens of thousands of people attend each year, fluctuating depending on the weather, with a clearer forecast attracting more people. You can frequently run into candidates for office (city, state and sometimes presidential hopefuls) as well as your gyro-loving neighbors.
6 There will be parking at McDonough Elementary School in Derryfield Park, 550 Lowell St., in Manchester, and shuttles running from 5:30 to 9 p.m. on Friday and from 11 a.m. to 9 p.m. on Saturday.
7 Festivities include music, raffles, face painting, an Aegean Market and, of course, food.
8 Some 50 to 100 raffle items are up for the winning, such as puzzles, bikes, games, a TV and gift cards.
9 There will also be multiple church tours staggered throughout Friday and Saturday afternoon.
10 The roots of the church can be traced back nearly 120 years, to when the Hellenic community of St. George was established by Greek immigrants in 1905.
11 Before the construction of the cathedral at 650 Hanover St., which began in the mid 1960s, the church was on Pine Street, at a location it eventually outgrew.
12 Like most things, Glendi looked a little different in 2020. Having to cancel due to the pandemic, the church got creative and decided to host “Taste of Glendi,” a drive-thru-style event to serve Greek cuisine.
13 Upon returning in 2021, they came prepared with hand sanitizing stations and thousands of masks and asked people to practice safety precautions. “[We were] holding onto [our] seats for the next two or three weeks to make sure that people didn’t get sick,” Skaperdas said. “There was no spike so we were fortunate. We provided a lot of fun for the people who attended.”
14 Food will be available from the moment the festival opens at 11 a.m. each morning. The kitchen closes at 9 p.m. on Friday and Saturday and at 5 p.m. on Sunday.
15 Food in the dinner line will be served cafeteria-style. You can choose what you would like in an à la carte manner as you go down the line, or choose from dinners on the menu board.
Spanakopita assembly. Courtesy photo.
16 Dinner menu options include seasoned and marinated lamb barbecued over charcoal, baked lamb shanks roasted in Pappou’s secret tomato sauce (pappou means grandfather in Greek), Greek meatballs covered in Yiayia’s secret tomato sauce (yiayia means grandmother), stuffed peppers filled with rice and meat topped with tomato sauce, dolmathes, a chicken dinner marinated and baked with Grecian herbs, and pastichio. All are served with rice pilaf, a roll and Greek salad.
17 While the full recipe is secret, Skaperdas says Pappou’s secret tomato sauce includes spices, drippings from the lamb as it baked, onions and garlic.
18 According to George Copadis, a long-time organizer of Glendi, 3,500 dolmathes, which are grape leaves stuffed with meat and rice, will be made for the event. Each leaf must be hand washed, cut and rolled before being baked and covered in lemon sauce, Skaperdas said.
19 In addition to the dolmathes, Copadis says a total of 2,000 pounds of lamb kabobs, 2,500 pounds of lamb shanks, 4,000 meatballs, 2,000 pounds of chicken and 6,000 salads will be made for the festival.
20 Of all the meals served, Skaperdas says the lamb shanks are the most popular, with lamb kebabs also being up there. “The stuffed peppers are always wonderful,” he said. “This year they tell me they’re even better than before, so I can’t wait to try them.”
21 “The most popular dessert by far are the loukoumades,” Skaperdas said. These are fried dough balls soaked in honey or syrup coated with powdered sugar and cinnamon.
22 Second to the loukoumades is baklava, which are layers of filo dough filled with honey and walnuts.
23 Other sweet treats for sale include kataifi, shredded filo with syrup and walnuts, baklava nut rolls and pecan blossoms, spanakopita, which is layers of filo dough with a spinach and cheese filling, as well as a variety of cookies. These items are usually found at a separate table inside the church’s hall — in case you want to grab some desserts before dinner.
24 Added to this year’s dessert menu are vegan cookie options, like orange ring cookies, almond and lemon round cookies and cinnamon koulourakia.
25 Running the kitchen is Seth Theokas, who has been volunteering in the kitchen for about 15 years. His involvement with the church began in 2008 when he and his wife wanted to baptize their first son. It was then suggested that he volunteer for Glendi.
26 While it is fast-paced with a sense of urgency, he says the atmosphere in the kitchen is full of camaraderie. “It’s such a great group of people, it’s for a good cause and everybody has fun,” Theokas said.
27 Theokas’s personal favorite on the menu is pastichio, which he says is like a Greek lasagna with seasoned meat, noodles and bechamel. He also loves the stuffed peppers.
28 According to Skaperdas, about 60 to 70 volunteers are usually involved in the kitchen.
29 It truly takes a community to run the festival. While many of the volunteers are members of the church, Theokas says a great deal of them aren’t. “It takes so many people including members and their families and friends,” he said. “I’ve had friends in the kitchen who have never been to the church but they were willing to give their time to help in the kitchen and now they’re kind of part of that family.”
Gov. Chris Sununu helping out at a previous Glendi. Courtesy photo.
30 Copadis says that 7,000 pieces of baklava, 6,000 koulourakia butter cookies, and 1,500 kataifi will be made for the festival.
31 To make all these desserts requires hundreds of dozens of eggs and pounds of sugar, honey and syrup, according to Skaperdas.
32 Glendi offers a full Greek experience beyond food alone. At the Aegean Market you can find jewelry, ceramics, handcrafted items, clothing and other products imported directly from Greece.
33 The market was previously run by parishioners of the church who would buy products from businesses across the country as well as items made by Greek artists. They eventually started buying products from Taste and Art of Greece a few years ago after Elaine Setas, a parishioner of the church, started the business with her friend, Strati Vougiouka. This year, Taste and Art of Greece will solely run the market.
34 Setas and Vougiouka created Taste and Art of Greece five years ago to help friends in Greece sell their products in America. “Originally it was just a hobby for me … but it [was] so well-received that this is all I do full-time now,” Setas said.
35 Vougioukas lives in Greece and works with the artists and helps ship out the products, while Setas is on the front lines and handles sales and marketing.
36 With Setas being in charge of the market this year, there will be a heavier focus on Grecian goods. “There will be a little bit of a different setup and a lot more things by artists in Greece,” she said. “There will still be some of the same things that they’ve come to expect but with a little bit extra because we’re solely focused on importing things that are made in Greece.”
37 Included in Setas’ booth will be Tina Alexopoulos, a representative of the clothing brand LuLaRoe. She will be selling LuLaRoe clothing, like leggings, T-shirts and other comfortable wear, according to Setas.
38 Setas says what separates Taste and Art of Greece from other shops is that they take the time to tell the story behind the product and include a card that explains the meaning of the product and tells about the artist who made it.
39 A ceramic pomegranate from the Aegean Market will make the perfect housewarming gift, as pomegranates symbolize luck and prosperity in the home. Setas says they are also popular Christmas gifts in Greece, as it’s tradition to smash a pomegranate at midnight on New Year’s in front of your door. The more seeds that scatter, the more luck you will have.
40 Ceramic boats will likely be found at the market too and also make great Christmas gifts and represent “charting a new path for the new year and sailing into a new life,” Setas said.
41 Musician Chuck Koustas will be returning to Glendi this year, this time with Opa Entertainment.
42 Koustas was part of one of the first groups to perform at Glendi 42 years ago.
43 They will be performing both Friday and Saturday night from 5 to 9 p.m. Friday night will feature the traditional instrument the bouzouki, and Saturday night’s performance will include the clarinet.
44 Koustas will be playing both traditional and modern Greek music, like music of traditional Greek dances such as syrtos and nisiotika, as well as themes from Greek movies such as the 1960 film Never on Sunday.
