Category: Cover Stories

Michael Witthaus checks in with comedians and bookers about the state of the local comedy scene and looks at some upcoming shows

Comedy catch-up: Jimmy Dunn’s Beach Party

What began 14 years ago as a backyard barbecue for fellow comics at Jimmy Dunn’s beach house that ended with a show has now stretched out to five nights and become a midsummer fixture on the sandy shore. But the Hampton Beach Comedy Festival, beginning Wednesday, Aug. 16 at McGuirk’s Ocean View, has remained true to its origins. It’s a party first, with admission contingent on making the host laugh.

“It’s my real comedy friends,” Dunn said by phone recently. “I’ve been working with them forever, and the show almost becomes secondary. We just have so much fun up here at the house … we hang out, then go down there and have a blast.”

Dunn has thought about letting fans eavesdrop on the offstage action, but it hasn’t happened. “I pitched it; I made a demo of it as a cartoon, trying to film our poker game,” he said. “But when you threaten to do that, a lot of the guys dummy up. They don’t want people hearing the real stuff that we’re saying.”

The gang ventures out for fried dough on the boardwalk; kayaking and surfing are popular as well. Given the prevalence of rip currents and other ocean dangers, Dunn does a safety check first. “Every time anybody gets to the house, before I take them in the water, I go, all right, what’s your swim level? Let’s see what we’re dealing with — how many life jackets I gotta put on you?”

That said, the wake of a storm is a magnet for Dunn and his daredevil buddies. One year he and Mark Riley hit the water after a coastal hurricane. “We went off the north beach, rode into a monster wave, and then we flipped; it was so big that people on the beach called the cops,” he said. “I heard from one of my cop buddies later, he said, ‘We got a call that two idiots were out in a kayak.’ I said, ‘Yeah, that was us.’”

Riley is back for this year’s festival, so the Coast Guard should be advised. Opening night has Harrison Stebbins, whose credits include Comedy Central and Dave Attel’s Insomniac Tour. He’s joined by Carolyn Plummer, who last year did her first Comics Come Home benefit at Boston’s TD Garden. Kelly MacFarland, Jimmy Cash and ​Ryan Gartley round things out, plus Dunn and Dave Rattigan, who are at all five shows.

Thursday includes Jim Colliton, who has a new Dry Bar Comedy special, and Mike Donovan, a Boston mainstay and published author. Dunn is looking forward to Friday’s show, which is a multigenerational affair.

“Tony V’s son Gus has turned into a great comedian,” he said. The young comic spent last winter in Southern California, working with Dunn on a television project that he’s not allowed to discuss due to the current actors and writers strikes.

“Everybody in L.A. is getting shut down and it’s tough,” he said. Dunn is in both guilds. “I support them a ton. Whatever they’re doing, they need to be paid fairly. I feel badly for professional actors and TV writers … they’re fighting for their livelihoods. I do what I can to support them. I am very lucky that I got to go back to stand-up comedy when those doors got closed out there.”

Dunn cautioned comedy fans about actors who might decide to jump into his livelihood to make ends meet.

“This is going to draw a lot of people who aren’t stand-up comics out to the comedy rooms, so buyer beware,” he said. “People that are funny on a show have writers. Standup is a different thing, man. You gotta be out doing it all the time. Anybody with a little bit of background can make the show look good, but do your homework before you go spend an evening with a comedian you never heard of.”

He points to a few comics that embody his ideal.

“Every time you see Gary Gulman, you’re going to see a whole new hour. Bob Marley’s got an unparalleled work ethic. He makes it look so easy on stage, but he works harder than anybody I know. I was talking to Juston McKinney a few weeks back, same deal. These are guys that every time you see them it’s a new thing.”

To that end, Dunn has some new material.

“My uncle used to be a bookie. That’s how I learned to gamble at a young age. But now you can bet pretty much anywhere legally. So one of my favorite new bits explores those two different worlds and what Uncle Sully would see if he walked into Draft Kings today. He ran his book out of a sandwich shop in Beverly. Guys would come in and buy a cheese steak and then give him $609. I’d be sitting there going, ‘I think he overpaid you, Uncle Sully.’”

While in California, Dunn encountered another new normal, the many marijuana stores that are now open. He’s less focused on weed’s new ubiquity than on whoever’s in charge of branding. “I will not do business with anyone that uses a ‘Z’ as a plural,” he said. “That means that someone already beat them to the S, and they’re hacks. Hair salons do it all the time. Now all the weed places have a Z as a plural too. It seems like every weed pun has been written, trademarked and put on a sign. I know they think it’s funny because they’re high, but these are bad puns.”

Hampton Beach Comedy Festival
When: Wednesday, Aug. 16, through Sunday, Aug. 20, 8 p.m.
Where: McGuirk’s Ocean View Hotel, 95 Ocean Boulevard, Hampton Beach
Tickets: $20 per show at eventbrite.com
Lineup: Aug. 16 Carolyn Plummer, Kelly MacFarland, Jimmy Cash, ​Ryan Gartley, Harrison Stebbins; Aug. 17 Mike Donovan, James Dorsey, Ken Rogerson, Paul Nardizzi, Jim Colliton; Aug. 18 Tony V, Gus V, Steve Scarfo, Jason Merrill, Tony Moschetto; Aug. 19 Karen Morgan, Will Noonan, Casey Crawford, Dan Miller, Chris Zito; Aug. 20 Andrew Della Volpe, Mitch Stinson, Mark Riley, Steve Bjork, Dan Crohn. Jimmy Dunn and Dave Rattigan appear all nights.

Female forward: Mother of a Comedy Show

Like the Hampton Beach Comedy Festival, camaraderie is the guiding force for three women performing Mother of a Comedy Show, an occasional event happening Friday, Aug.18, at Nashua Center for the Arts and Saturday, Sept. 23, at Laconia’s Colonial Theatre. Its slate of standups ― Kelly MacFarland, Kerri Louise and Christine Hurley ― have equal star power; each is a headliner.

For the shows, MacFarland opens and Hurley closes, which suits Kerri Louise just fine.

“The middle spot is the sweet spot,” Louise said by phone recently. “Everybody’s warmed up, no one’s coming in late, they’re all set up. I hit it out of the park and then go home … they’ve laughed for a whole hour nonstop and then Christine goes up, but she kills it. We’ve done it for so many years now and it’s just like clockwork.”

The fully female lineup is unique in the comedy world, she continued. “Usually, you don’t ever work with other women. I’m always the one woman on the show, the token woman, and when I get to go and work with these girls, it is so fun. We just bring energy and excitement; we’re like little kids.”

Audiences do tend to be more female. “It depends on the market and what time of year we’re in,” Kerri Louise said. “In September, it’s mostly women. The kids get back in school, they’re out and about and they can come to shows.” Jokes lean in that direction as well; one of Kerri Louise’s best deals with something she calls a “period bump” being confused with early pregnancy.

The three don’t need a target audience for their material to land, though. There’s a frustratingly enduring notion that female comics aren’t as funny as men, but it’s more self-fulfilling prophecy than anything supported by data. In Kerri Louise’s view, the situation is improving, but the battle is far from over.

“We’re getting better, but we’re not past it,” she said. “I think there’s just not enough of us and that’s why. Bookers usually are men and they’re afraid to headline women because they feel the numbers aren’t going to be there, but men are so dumb. Women decide what they’re doing for the weekend, and they tell their husbands. ‘We’re going to go to a comedy show.’ Why not headline a woman?”

The success of The Marvelous Mrs. Maisel, Amazon’s popular show about a housewife stumbling into standup, may have a halo effect, she agreed, but she offered a caveat. “They can’t be it if they can’t see it, so I think it helped for younger women to glorify being a comedian,” she said. “I love the show. I love the outfits. I love the ’50s. Here’s what I didn’t like about it ― it’s not easy. They make it look that way; I mean, she was a mother.”

Her husband is also a comedian. She and Tom Cotter have three sons, including a set of twins. One night she told a crowd that her twins were outside in the car while she did her set. “The reason why that’s a joke is it was true,” she said. “I didn’t have time to drop my kids off because I was in major traffic…. I did have someone in the car watching them, but I ran up on stage and I’m like, ‘Hey, how are you? I have twins in the car,’ and it got a huge laugh. I use it all the time, and now they’re 21.”

Another time, she played Atlantic City for a week. Through the casino she was working at, she hired an overpriced babysitter, who was unavailable at the last minute. “Then they got this crack addict,” she said. The show is minutes from starting and she’s telling her new care provider to please leave her sons in the bathroom in their pack-and-play for the 15 minutes she needs to open. She comes back and the kids are up and jumping on the bed, watching a movie that the babysitter has purchased.

Here’s the problem: Kerri Louise has another set to do, and for the moment this ne’er-do-well is her sole child care option.

“The only saving grace is I’m in a casino and there are cameras everywhere,” she continues. “I ran downstairs, and I said to the security guy, ‘If a woman comes with two babies, they are mine, stop her.’ I don’t know how I got through my set. I just put it on autopilot, ran back and said, ‘You’re fired.’ It wasn’t even her fault but whatever. I called the agency and then the next day I had to look for another babysitter situation. So that’s my real Marvelous Mrs. Maisel story.”

Booker report: Big rooms are back (mostly)

Beginning with booking a 1989 Lenny Clarke show in the back room of a Nashua gym, Jim Roach has been a force in New England’s comedy scene. His involvement began earlier; Roach worked a Henny Youngman show in 1984. He’s had a hand in appearances including George Carlin, Jay Leno, Sam Kinison, Denis Leary and an early ’90s Jerry Seinfeld/Adam Sandler double bill in Lowell, Mass.

His “all-time best” night was comedy legend Don Rickles’ show at Manchester’s Palace Theatre in 2006, when Rickles, his musical director and his road manager — who had a similar job with Frank Sinatra — took him to dinner. The evening produced some great stories.

Roach still books comedy at the Palace, along with a long list of opera houses and showcase rooms in New Hampshire. He’s got upcoming shows at Nashua’s new Center for the Arts, the Capitol Center in Concord, the Lebanon Opera House and both Colonial Theatres, in Keene and Laconia.

So Jim Roach is a good person to take the pulse of professional comedy. A recent phone interview began at a familiar point, the transition from socially distanced events to something approaching normal: “Two summers ago, when the Colonial in Laconia opened up with Bob Marley, we did seven shows and we sold them all out. That was when we felt like, OK, we’re on the right side of this.”

Demand was met with an onslaught that included some subpar efforts.

“Everybody was doing comedy shows, little bars and little places,” Roach said. “Not all of it was great … people that weren’t ready to do even those small rooms were doing it, but it gave them stage time and that’s the most important thing for any comedian.”

Overall, Roach remains cautiously optimistic.

“It really has jumped up quite a bit,” he said. “I don’t know if we’re exactly back where we were before the pandemic where everybody’s feeling like coming out, but we’re very close and I think it’s going to continue to grow over the next couple of years.”

Time-worn patterns with his client comics Bob Marley, Juston McKinney and Jimmy Dunn haven’t fully returned. “I like to be on a calendar circuit; every November Marley is at the Capitol Center, every spring he’s at the Palace. Then we’ll usually do the spring in Keene and the fall in Lebanon,” Roach said. “We’re not back in the routine yet.”

On the other hand, he said, “There’s also a lot of rooms that took time to do work on the venues, like the Lebanon Opera House is in their second phase.” Keene added its Showroom, to complement midsize spots like Manchester’s Rex Theatre and Bank of New Hampshire Stage in Concord; Lebanon Opera House is reportedly working on a second room.

“It really does help; when you’re booking big national artists, agents love it when you can book their smaller acts,” Roach said. “I love working with a lot of young comics, and I’ve worked with a bunch of young kids recently.”

He names Kathy Ferris, Emily Ruskowski, Carolyn Cook and Kristy Kielbasinski as some of his recent favorites. The latter is a working mother of three who published her first children’s book in 2022.

“Nick Hoff is a national comedian, he was at the Rex for me, what a great kid. He’s on the road with his family, his wife and three kids. They’re touring the country trying to do as many states as possible this summer. What a cool thing — they’re experiencing America, he’s getting to work and they’re doing it together.”

Justin Hoff is another up and comer, a mid-30s comic Roach booked to open for Marley’s recent run of shows at Blue Ocean Music Hall in Salisbury Beach, Mass.

“There’s a lot of good stuff coming out and there are so many tools now for comics to get their message out there,” he said.

Roach is also pleased with the response to the all-female, all-headliner Mother of a Comedy Show. “I love the Mothers, getting and putting that together with them and working with them closely on it,” he said. “However, I will tell you than when I go to the show, I can’t get a word in edgewise, because they’re all brilliant and extremely funny, and all they want to do is torture me.”

On balance, “I think comedy is in a good place right now,” Roach said, adding that a plethora of venues may be a double-edged sword, but it’s good that aspirants have time and space to experiment and learn.

“They need to figure out who they are on stage, what their particular brand of comedy is,” he said. “Listen, we’re all messed up … when you go on stage, you’re able to talk about stuff that’s real in your life. Maybe exaggerate it, build it up a little bit, but if you’re coming from a place of love in your heart and the craziness that’s in your life, people in the audience are going to get it, they’re going to understand it — because we’re all messed up.”

The fan: Alt comedy has a new producer

When it debuted as Laugh Free or Die 15 years ago in the back room of Shaskeen Pub in Manchester, weekly standup was an open mic affair. When cofounder Nick Lavallee and Dave Carter took it over in 2013, it evolved into an alt comedy hub, with national performers like W. Kamau Bell, Kyle Kinane, Dan Soder and Emma Willmann often stopping by. Local comics like Jay Chanoine and Drew Dunn parlayed early open mic success at the Shaskeen onto bigger stages.

Geneva Gonzales began attending shows there around 2016 and quickly became a regular. As live comedy returned after the pandemic, Lavallee announced he was leaving his role as a comedy producer, along with Carter. A worried Gonzales begged him to not let shows end permanently. His response surprised her.

“He was like, ‘Why don’t you run it?’” she recalled while sitting outside the Shaskeen, where headliner Ryan Donahue and three other comics would perform later. “I was like, OK, I will.’” Her company, Ruby Room Comedy, produced its first show on Sept. 8, 2021, and has been operating steadily since.

It turned out that Gonzales was just getting started as a comedy producer.

Last year she was approached by Don’t Tell Comedy, a national effort that sponsors pop-up shows at mystery locations, to be its lead producer in New Hampshire. More recently she began running weekly comedy shows at BLEND.603, a Portsmouth art gallery. Her new goal is “balancing those three rooms and getting them to work together,” she said.

Gonzales sounds like a seasoned pro as she discusses luring comics from New York City with the promise of routing them to gigs in multiple rooms, but seven years ago she hadn’t even seen live standup.

“I just heard people at work talking about it, and I wanted to see a comedy show,” she said about venturing to the Shaskeen that first time. “I always loved SNL, Mad TV…. When I came to this one, the level of talent opened my eyes to a whole world that I went head over heels into.”

Among the shows Gonzales has booked at the Shaskeen are Eddie Pepitone, Mary Mack, Daniel Simonsen, Mo Mussa, Shaun Murphy, Jenny Zigrino and Andrew Della Volpe. Many have performed multiple times, and the Irish pub’s beloved back room hasn’t lost a step in the transition. It continues to offer a brand of national comedy unlike anywhere else in the region.

Most unique is Don’t Tell Comedy and its unconventional way of luring fans to shows. It’s reminiscent of the movie Nick and Norah’s Infinite Playlist, where a couple search for a private location where a band named Where’s Fluffy is playing, but it’s a bit easier than that, Gonzales said.

The next one happens Friday, Aug. 11, an early and late show somewhere in Portsmouth ($25 at donttellcomedy.com), and the 21+ event is BYOB. “You buy a ticket, but you don’t know who the comics are until the day of show, when you get an email with the location. We’ve done the Bookery, the Currier, yoga studios, art spaces, usually places where you wouldn’t expect to have a comedy show, and it could be a huge comic from L.A. or a local guy.”

As far as her favorite comedians, Dunn and Chanoine are high on the list, but Gonzales is hesitant to name a top moment in her two years as a producer. It’s electricity that’s happened many times.

“When you get those loud moments of laughter, you feel the energy shift in a room of people that are enjoying themselves and letting themselves go,” she said. “There’s no control sometimes when you laugh and there’s that wave … that’s the best thing. I crave it; it’s dopamine for me.”

Gonzales tries to keep an open mind with her booking. She tries to offer enough variety to please everyone, not just herself. She does try to be inclusive. “As a Hispanic female in comedy it’s been really important to me to promote diversity in my shows,” she said. “In the past we’ve celebrated different cultures with shows that include all Hispanic and all Asian line-ups and I hope to do more in the future.”

She’s also part of a group that runs monthly mental health meetups. These are “conversations about the importance of maintaining mental health and supporting each other in the New England comedy community,” she said. “In past meetings we’ve had guest speakers from NAMI, and guided meditations.”

Through it all Gonzales is still the same fan who showed up at the Shaskeen back when looking for laughter.

“Honestly, I enjoy comedy,” she said. “I’m putting on shows that I want to see, but I try and make sure that I’m getting well-rounded talent. I may not find all of them funny, but I know other people will find them funny. Ultimately I want to put on a good show. As a fan, I have that perspective where I’m playing the politics that a comedian would need to play … then at the end of the day, I sit down and watch the show and I’m ready to laugh.”

Just a joke?: cancel or consequence

There’s a growing sentiment among fans and some purveyors of comedy that goes a bit like this: “Almost anything a comic says on stage these days might get them canceled.” Most comedians get it, though — the trick is don’t be more mean than funny.

Comedy veteran and national touring standup Steve Hofstetter, who will perform in October at Nashua’s Center for the Arts, has a formula for whether a bit has crossed the line. “Jokes need to be more than fifty-one percent funny than whatever else they are, or it’s not a joke,” he said. “If there’s a joke about race that is less than fifty-one percent funny, it’s not a joke at all, it’s just a racist thing…. If something is so funny that it eclipses the subject matter that a comic is talking about, that’s what makes it a joke. If something is a little bit funny, but overwhelmingly something else, then the funny of it doesn’t matter at all.”

Two of the comics interviewed for this story offered their takes on how far is too far.

Jimmy Dunn: “There are certain things that no matter who you are you’re not going to make it funny, but people will try to make it funny. The No. 1 rule is it must be funny. Look, people are not coming out to be challenged or for you to insult their sensibilities. They’re just coming out for a good time. My attitude is usually I can write a joke that would have a point and would piss half the audience off. I have no interest in doing that. My job is to make everybody laugh, have everybody leave and have a good time. I don’t want controversy. That’s not what I do. There’s some great comics that do that that I follow and some of my friends have made great livings being the ‘I can’t believe he said that’ guy, you know? Not what I want to do. I want the husband and wife to have a great time and have a couple of drinks. I want the guy who owns the club to hand me a big bag of money and say, ‘Thanks for coming in. We’ll see you next week.’”

Kerri Louise: “I do think there is a line, but mine is so far north it’s unbelievable. The line has come down so far where you can’t even talk about a black crayon and someone’s gonna be like, ‘Wait, that’s racist.’ That’s where I get so angry and sad for every comedian. It does make you work harder; it makes you think, but it shouldn’t. Years ago, there was a line. You’re not going to be mean but you’re going to make fun of what everybody else makes fun of. When you make fun of a stereotype, everybody can get the joke at the same time. If no one has that common knowledge, how can we make fun? We’re all making fun and having a good time, so relax. Kathy Griffin, I read her book, and she’s like, ‘Find your audience, because I know I’m not for everybody.’ It’s true. But what’s happening is people are seeking you out just to cancel you. I can only wish to be canceled; that means I’m popular. But no one’s canceled me right now, so I don’t have to worry about it.”

Steve Hofstetter, again: “I happen to think that cancel culture doesn’t exist. I cannot name a single comedian who has been canceled. I can name some who have been fired. I can name some who have been arrested. But anyone that someone holds up as a canceled icon, like Louis C.K.? He hosted SNL; that doesn’t sound canceled. Shane Gillis was canceled? No, he was fired from SNL. But now he’s playing venues twice the size that he was playing before that happened. There’s no one that’s gotten canceled, because the entertainment industry is direct to consumer these days. They determine whether or not you work. So the people who are worried about getting canceled or complaining that they’ve been canceled are either liars or people who don’t want to bother writing a new joke.”

Comedy shows

Chunky’s Cinema Pub in Manchester
707 Huse Road, Manchester; chunkys.com. Most shows start at 8:30 p.m. Ticket prices vary.
Friday, Aug. 11 Lenny Clarke
Saturday, Aug. 12 Harrison Stebbins
Saturday, Aug. 19 Jody Sloane
Saturday, Aug. 26 Phillip Anthony
Saturday, Sept. 2 Tim McKeever
Saturday, Sept. 9 Brad Mastrangelo
Saturday, Sept. 16 Steve Bjork
Saturday, Sept. 23 Chris D
Saturday, Sept. 30 Kyle Crawford
Friday, Oct. 6 and Saturday, Oct. 7 Greg Fitzsimmons
Saturday, Oct. 14 Marty Caproni
Saturday, Oct. 21 Pat Napoli
Sat., Oct. 28 Harrison Stebbins

Don’t Tell Comedy
Donttellcomedy.com. Shows are at locations and with comedians announced after you obtain tickets. Upcoming shows include Aug. 11, Aug. 19 and Aug. 25, with 7 and 9 p.m. shows in a Portsmouth location.

Palace Theatre
80 Hanover St., Manchester; palacetheatre.org
Saturday, Aug. 12, 7:30 p.m., Kevin Pollak (in conjunction with the Manchester International Film Festival)
Sunday, Sept. 17, 7 p.m. Colin & Brad: Scared Scriptless
Saturday, Oct. 7, 5 and 8 p.m. Juston McKinney

Tupelo Music Hall
10 A St., Derry; tupelomusichall.com
Saturday, Aug. 12, 8 p.m. Lenny Clarke
Friday, Aug. 25, 8 p.m. Tupelo Night of Comedy: Tony V, Sean Sullivan and Dave Decker
Saturday, Sept. 23, 8 p.m. Paula Poundstone
Saturday, Oct. 7, 8 p.m. Tupelo Night of Comedy: Paul Gilligan, Paul Landwehr
Thursday, Nov. 2, 8 p.m. Brad Mastrangelo, Steve Bjork and Kennedy Richard (NH Chiefs of Police Fundraiser)

Murphy’s Taproom, Manchester
494 Elm St., Manchester; scampscomedy.com/shows. Shows are Saturdays at 8 p.m. See website for tickets.
Aug. 12 Janet McNamara
Aug. 19 & Aug. 26 TBA
Sept. 2 Dave Rattigan

Headliners Manchester
At the DoubleTree Hilton Manchester (700 Elm St. in downtown Manchester); headlinersnh.com. Tickets cost $20. Saturday shows start at 8:30 p.m. Ticket sales at the door begin at 6 p.m.
Aug. 12 Jody Sloane
Aug. 19 Dan Crohn
Aug. 26 Steve Bjork
Sept. 2 Chris D
Sept. 9 Amy Tee
Sept. 16 Skip Daniels
Sept. 23 Kyle Crawford
Sept. 30 Cory Gee
Oct. 7 Tim McKeever
Oct. 14 Amy Tee
Oct. 21 Brad Mastrangelo
Oct. 28 James Dorsey

BLEND.603 Gallery
82 Fleet St., Portsmouth; blend603.com. Tickets start at $20.
Saturday, Aug. 12, 8 p.m. Jason Cordova
Friday, Aug.18, 8 p.m. Gary Petersen
Saturday, Aug. 26, 8 p.m. BLEND.comedy TBA

Shaskeen Pub
909 Elm St. in Manchester; shaskeenirishpub.com. Comedy by Ruby Room Comedy, rubyroomcomedy.com. Find them on EventBrite for tickets to Wednesday, 9 p.m., shows. Tickets start at $10.
Aug. 16 Ashton Womack
Aug. 23 Matt Lopes
Aug. 30 Jon Tillson

Colonial Theatre of Laconia
609 Main St., Laconia; coloniallaconia.com
Thursday, Aug. 17, 8 p.m. Tony V, Steve Scarfo and Ryan Gartley (Franklin Animal Shelter Comedy Night)
Saturday, Sept. 23, 8 p.m. Mother of a Comedy Show
Thursday, Oct. 12, 8 p.m. Daniel Sloss
Friday, Dec. 8, 7:30 p.m. Brad Upton

Nashua Center for the Arts
201 Main St., Nashua; nashuacenterforthearts.com, 800-657-8774.
Friday, Aug. 18, 8 p.m. Mother of a Comedy Show
Saturday, Oct. 7, 8 p.m. Steve Hofstetter
Saturday, Oct. 18, 7 p.m., Chelcie Lynn

Rex Theatre
23 Amherst St., Manchester; palacetheatre.org. Most Friday Night at the Rex shows start at 7:30 p.m. and ticket prices are generally $25.
Aug. 18 Al Park
Sept. 15 Tony V. and Friends
Sept. 22 Brian Glowacki and Friends
Sept. 29 Robert Dubac’s The Book of Moron

Bank of NH Stage
16 S. Main St., Concord; ccanh.com
Saturday, Aug. 26, at 8 p.m. Jimmy Dunn

Music Hall
The Music Hall Historic Theater is at 28 Chestnut St., Portsmouth; the Lounge is at 131 Congress St., Portsmouth. themusichall.org.
Sunday, Aug. 27, 8 p.m. Jen Kober (Lounge)
Saturday, Sept. 2, 8:30 p.m. Nick Callas (Lounge)
Thursday, Sept. 21, 7:30 p.m. Pinky Patel (Theater)
Friday, Sept. 29, at 6 and 8:30 p.m. and Saturday, Sept. 30, at 6 and 9 p.m. Bassem Yousef (Lounge)
Friday, Oct. 6, 7:30 p.m. Michael Carbonaro (theater)
Wednesday, Oct. 18, 7 p.m. Howie Mandel (Theater)
Saturday, Nov. 4, 6 and 8:30 p.m. David Koechner: The Office Trivia with “Todd Packer” (Lounge)
Thursday, Nov. 9, 6 and 8:30 p.m. Ben Bailey (Lounge)
Saturday, Nov. 11, 6 and 8:30 p.m., Brian Glowaki (Lounge)
Tuesday, Dec. 26, at 7 p.m.; Wednesday, Dec. 27, at 7 p.m., and Thursday, Dec. 28, at 8 p.m. Juston McKinney’s Comedy Year in Review (Theater)

Chunky’s Cinema Pub in Nashua
151 Coliseum Ave., Nashua; Chunkys.com. See website for Saturday show times and ticket prices.
Sept. 2 Al Ghanekar
Sept. 9 Mike Hanley
Sept. 16 Peter Lui
Sept. 23 Brian Beaudion
Sept. 30 Tim McKeever
Oct. 7 Steve Bjork
Oct. 14 Ace Aceto
Oct. 21 Kyle Crawford
Oct. 28 Brad Mastrangelo

Amato Center
56 Mont Vernon St., Milford. See bmarley.com for tickets.
Friday, Sept. 15, 7:30 p.m. Bob Marley

Capitol Center for the Arts
Chubb Theatre, 44 S. Main St., Concord; ccanh.com
Saturday, Sept.16, 8 p.m. Demetri Martin
Thursday, Sept. 21, 7:30 p.m. Jonathan Van Ness
Saturday, Sept. 23, 8 p.m. Nurse Blake
Sunday, Oct.15, 7 p.m. Penn & Teller Present: The Foolers
Friday, Nov. 3, and Saturday, Nov. 4, 8 p.m. Bob Marley

SNHU Arena
555 Elm St., Manchester; snhuarena.com
Saturday, Sept. 30, 7 p.m. Bill Burr

Murphy’s Taproom, Bedford
393 Route 101, Bedford
Sunday, Oct. 29 Lenny Clarke

Featured photo: Jimmy Dunn. Courtesy photo.

Finding the fun in foraging for fungi

On July 7, while walking a trail in Goffstown, mushroom forager Christine Gagnon shared with me her No. 1 piece of advice for foraging beginners.

“Don’t eat anything until you can identify it yourself. [Not] until you’re 100 percent sure,” she said. “The only way to know if a mushroom is safe to eat is if you have learned to 100 percent, confidently, identify that mushroom on your own and you’ve researched edibility. … The only rule is to know your mushrooms before you eat them.”

With about 30,000 different species of mushrooms in New Hampshire, according to Gagnon, it’s no wonder that more and more Granite Staters are joining in on mushroom hobbies from observing, foraging and collecting, to cooking, eating and making dye.

“The interesting thing about the Northeast in general is that I think we have a greater variety of species than a lot of other parts [of the country], or at least the east in general,” she said. “So that kind of makes it exciting.”

Mushroom foraging classes and events

• Mushroom Walk Join Christine Gagnon of Uncanoonuc Foraging Company for a two hour introduction to all things mushrooms and foraging in Dunbarton on Saturday, Aug. 5 at 4 p.m. The cost is $30 and $10 for ages 10 to 13. Children 9 years old and under are free. Email christine at [email protected] to reserve your spot, arrange payment and for the exact location. Find Uncanoonuc Foraging Company on Facebook.
• Friday Night Forage Join New Hampshire Mushroom Co. (153 Gardner Hill Road, Tamworth; nhmushrooms.com) for their Friday Night Forage this month on Aug. 4, Aug. 18 and Aug. 24, from 5 to 7 p.m. Attendees will walk or carpool to a neary trail to collect, observe and identify mushrooms using proper techniques. Tickets are $20.
• Sunday ID Session New Hampshire Mushroom Co. (153 Gardner Hill Road, Tamworth; nhmushrooms.com) will hold their Sunday ID Session on Aug. 6 and Aug. 20, from 1 to 3 p.m. Everyone is invited to bring mushrooms they have found to lay out on a picnic table for Eric to go around and identify. The cost is $15.
• Can you Eat it? Mushroom ID SessionNew Hampshire Mushroom Co.’s next Can you Eat it? Mushroom ID session is on Sunday, Aug. 13, from noon to 4 p.m. starting at the farm (153 Gardner Hill Road, Tamworth; nhmushrooms.com). The class begins at the farm with a brief introduction to mushroom hunting before going to the woods to gather some. Students will enjoy a meal at the farm and discuss their findings.
• Mushroom Walk Join Eric Milligan of New Hampshire Mushroom for a mushroom walk at Weeks State Park (200 Week’s State Park Road, Lancaster) on Saturday, Aug. 19, from 1 to 4 p.m. to observe, collect and learn about mushrooms and their role in the ecosystem. Participants will meet on the porch of the Summit Lodge before the start time. Visit weeksstateparkassociation.org.
• Foraging: Wild Mushroom Walk: Beginner Prescott Farm Environmental Education Center (928 White Oaks Road, Laconia) is holding a wild mushroom foraging walk on Saturday, Aug. 26, from 10 a.m. to noon. New Hampshire Mushroom Foraging Co. will guide you along the trails to collect, identify and learn about the different species of mushroom. The event is recommended for adults and costs $30. Visit prescottfarm.org.
• Mushroom Meander with the Morel Quandary Club in Walpole Naturalist John Benjamin and mushroom enthusiast George Caughey lead this walk through Distant Hill Gardens (507 March Hill Road) in Walpole from 4 to 5 p.m. on Thursday, Aug. 31. Register at harriscenter.org.
• Women in the Woods: Fun Fungi Foray Society for the Protection of NH Forests mushroom enthusiast Carrie Deegan leads this foray through the Merrimack River Outdoor Education & Conservation Area in Concord (54 Portsmouth St.) on Sept. 28, from 1 to 4 p.m. Learn about mushroom biology and how to collect and identify mushrooms before putting this into practice on the Merrimack River floodplain. Make sure to bring a basket to collect your findings. This event is limited to 25 participants. Register at extension.unh.edu.

Mushroom season

Gagnon founded Uncanoonuc Foraging Co. in 2021. She led me through our walk much like she would lead her foraging classes on local trails where she looks for mushrooms and talks about the different characteristics that can help people identify them. It turns out, the rain and humidity we got in July made for perfect mushroom weather. Gagnon had returned to New Hampshire from California the day before, and told me how she couldn’t wait to get back.

“I saw here that it was exploding [with] mushrooms with all the rain and suddenly, of course, [they] decided to show themselves while I was on the other side of the country,” she said. “I got back yesterday morning … and [by] noon I was in the truck … to go look for mushrooms.”

According to Gagnon, as long as they have adequate rain and moisture, mushrooms can be found and foraged anywhere, from your lawn with full sun exposure, to a shady spot in the woods under a tree.

She says August through October, ending around November, is generally the ideal time for mushroom foraging, but each mushroom has its own season, with morels popping up the earliest, usually any time between April and June.

Corey Fletcher, owner and chef at Revival Kitchen & Bar in Concord, who often cooks with mushrooms, adds that chanterelle season is typically in July and August, chicken of the woods around August and September, and hen of the woods in September and October. The seasons all depend on having the ideal weather conditions.

“A lot of times it’s related to rain,” Gagnon said. “If we have a really dry summer, we’re not going to see a lot of mushrooms until the fall when it starts to get wet again.”

Gagnon administers several groups on social media where she helps people identify mushrooms, and speaks at events where she educates people about mushrooms’ role in the ecosystem and planet.

During our walk, she told me how her fascination for mushrooms sprouted when she was in elementary school while living on her grandparents’ farm in Quebec.

“Down the road there was a log cabin in the woods that a Scandinavian family lived in and they foraged for mushrooms,” she said. “I remember going in and they had all these mushrooms on the table … and I became immediately fascinated. Even though I never did anything with mushrooms for years, that image always stuck in my head.”

Her obsession was reignited about five years ago when hiking the Uncanoonuc Mountains with her family.

“I saw the most bizarre mushroom I had ever seen at the time on the side of a tree. … I got it identified as a Hericium americanum, which is bear’s head tooth, … so that’s when I became obsessed again.”

What are mushrooms?

During our forage, Gagnon and I came across Monotropa uniflora, a plant that is often mistaken for a mushroom. While not a mushroom itself, it does rely on mushrooms to grow.

“It [doesn’t have] chlorophyll, so it can’t convert heat to energy [or] photosynthesize,” Gagnon said. “So it parasitizes the mycelium from the ground to get what it needs to grow.”

Mycelium is the organism for which mushrooms are the reproductive body. The mushrooms emit spores to propagate the organism.

As Eric Milligan puts it, the fruit body we pick, the mushroom, is like the apple on a tree. Milligan is the manager of New Hampshire Mushroom Co. in Tamworth, through which he leads forages and identification sessions. While existing underground, mycelium has a white, cotton-like appearance that he says can be found in the woods underneath logs. According to Milligan, the role of mycelium in ecosystems is critical.

“You could say mycelium is sort of like Mother Nature’s internet,” he said. “If we had four pictures next to each other of mycelium underground, … a picture of the internet and how that sends out information, a picture of the human brain and how that sends out electrical impulses and then a picture of the universe, all four pictures are exactly the same. How they operate are exactly the same.”

Mushrooms, he says, keep ecosystems all over the planet balanced, mycelium being an agent for bioremediation, the process through which biological organisms break down pollutants. He notes that mushrooms have been used to clean up oil spills, a species exists that blocks radiation, and some could potentially be used to digest plastic by turning petroleum-based hydrocarbons into biodegradable hydrocarbons.

“There isn’t an aspect of our lives right now that fungi could not benefit,” Milligan said.

Mushroom Turnovers
6-8 servings. 30 minutes.

1 sheet of puff pastry, thawed according to the package instructions
8 ounces black pearl oyster mushrooms, roughly chopped
1 Tablespoon butter
1 shallot, finely chopped
2 cloves garlic, minced
1 Tablespoon fresh thyme leaves
Salt and pepper to taste
2 Tablespoons truffle oil
3 Tablespoons balsamic glaze
¼ cup grated Parmesan cheese
1 egg, beaten (for egg wash)

Preheat your oven to the temperature indicated on the puff pastry package instructions.
Add the oyster mushrooms to the skillet and cook for about 5 to 7 minutes, stirring occasionally, until they are tender and lightly browned. Season with salt, pepper, and fresh thyme leaves. Cook for an additional 2 to 3 minutes to allow the flavors to meld together. Remove the skillet from the heat and let the mushroom mixture cool slightly.
In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and the garlic is fragrant.
On a lightly floured surface, unfold the thawed puff pastry sheet. Roll it out slightly to smooth the creases and create an even thickness. Cut the puff pastry sheet into squares or rectangles of your desired size.
Drizzle a little truffle oil and balsamic glaze over a baking sheet lined with parchment paper and sprinkle grated Parmesan cheese on top. Place a spoonful of the mushroom mixture a few inches apart.
Bake the mushroom puff pastries in the preheated oven according to the package instructions for the puff pastry, usually around 15 to 20 minutes, or until they turn golden brown and flaky.
Once baked, remove the puff pastries from the oven and let them cool slightly before serving.

Recipes from New Hampshire Mushroom Co.’s forthcoming cookbook, Mycophile’s Kitchen: The Culinary Kingdom Fungi

Identifying

When you spot a mushroom, you will notice many characteristics, such as its size, the color of the stem, its cap, gills, and spores, and the location where it is found. Some mushrooms even have distinct scents, like candy caps, which Gagnon says smell like burned sugar or maple syrup. There are various factors to consider, making the identification process very tedious. While people often try to make generalizations on how to identify them, Gagnon says there is no one way to identify any mushroom. The description of one mushroom could match that of a totally different one.

“A lot of mushroom books have a key where you start by saying, ‘Does it have gills, pores, tubes or teeth?’”she said. “‘Does it have a stem or does it not have one? Are there decorations on it? ….’ There are so many things to look at when identifying and the rules aren’t across the board, so you really have to learn each mushroom or least genus of each mushroom.”

While it’s important to be confident in the identity of a mushroom, confidence can be a killer.

“Sometimes when people are new they start to get a little confident,” Gagnon said. “Deadly mushrooms I think make up 0.2 percent of all the mushrooms in the world, so it sounds very small, but they occur a lot. They’re here all the time. There’s a mushroom called Galerina marginata, also called funeral bells or deadly Galerina, and it looks very much like some more edible mushrooms.”

Gagnon cited a time when someone posted a picture on social media announcing that she found what she thought was wild enoki and was going to cook with them for Thanksgiving. Come to find out, it was actually Galerina.

“I [was] desperately trying to reach her and message her not to eat those,” Gagnon said.

Luckily she saw Gagnon’s message before it was too late.

Common edible mushrooms

According to Gagnon, some of the most common edible types in the state are chicken of the woods, hen of the woods, chanterelles and black trumpets. The following descriptions come from Michael Kuo at mushroomexpert.com.

• Chicken of the woods (Laetiporus sulphureus and Laetiporus cincinnatus)

Characteristics: Perhaps the most obvious characteristic for this mushroom (Laetiporus sulphureus) is its yellow and orange colors, but the suede-textured caps eventually become dull, sometimes almost white as they age. They can grow to be 90 centimeters across with overlapping clusters and no stem. Their flesh is thick, watery and soft when they are young, but becomes tougher with age.

Where they grow: Chicken of the woods (Laetiporus sulphureus) is a saprobic mushroom found living on oak trees, dead or live ones, and sometimes on other hardwoods as well. Gagnon adds that Laetiporus cincinnatus has a white pore spore surface with rose and peach colors, and this mushroom appears to grow near hardwoods from the ground.

• Hen of the woods (Grifola frondosa)

Characteristics: Hen of the woods has clusters of brown caps spanning 15 to 40 centimeters across and 10 to 30 centimeters high. Each individual cap is around 3 to 14 centimeters across, can be dark to a pale gray-brown and are usually fan-like in shape.

Where they grow: These mushrooms can be found near the base of oak and hardwood trees.

• Chanterelles

Characteristics: There is an unknown number of chanterelle species, and not all will match any given description. In general, they are usually recognized as being medium or large-sized mushrooms ranging from yellow to orange in color. They are known for their fruity aroma, similar to the smell of apricots.

Where they grow: Chanterelles do not tend to have any specific mycorrhizal relationships. They are usually found in hardwood forests.

• Black trumpets (Craterellus fallax)

Characteristics: The cap and stem of black trumpets are not as clearly defined as in other mushrooms. While they are black, their outer surfaces can turn yellow or orangeish as the spores mature. They stand about 3 to 9 centimeters high and 1 to 5 centimeters wide with smooth, sometimes slightly wrinkled outer surfaces and have thin, brittle flesh.

Where they grow: Black trumpets are mycorrhizal with oaks and possibly other hardwoods as well and are usually found in mossy areas.

According to Gagnon, they can also be found in dead oak leaves. She says they grow in small clusters or scattered loosely down embankments and slopes where water travels after rainfall.

Common toxic mushrooms

These descriptions also come from Michael Kuo at mushroomexpert.com.

• Jack O’Lanterns (Omphalotus illudens)

Characteristics: Jack O’Lanterns, often confused with chanterelles, are bright orange mushrooms with gills that run down the stem and spores that are white or pale yellow.

Where they grow: You will find these mushrooms often growing in large clusters on buried roots or stumps.

• Deadly Galerina or funeral bells (Galerina marginata)

Characteristics: Deadly Galerina are fairly small mushrooms with brown or tawny colored caps

Where they grow: They grow on rotting hardwoods and conifers.

Gagnon adds that they can also be found in mulch.

Cooking with mushrooms

From broth to tea, the possibilities are endless when it comes to cooking with mushrooms. Each mushroom has its own flavor, which is something you likely have not experienced if you’ve only ever had mushrooms from the grocery store.

“In the grocery store, if you buy a button mushroom, a baby bella or a portobello, those are all the exact same mushroom at different stages of growth, so they’re not going to taste much different,” Gagnon said. “If you don’t like mushrooms and that’s all you’ve ever had, I would always suggest trying wild mushrooms because … each mushroom has a completely different flavor.”

One of Gagnon’s favorite mushrooms to eat is chicken of the woods. When it’s young, she says, it has a moist, meaty texture with a hint of lemon flavor, and as the name suggests, can be prepared the same way you would prepare chicken for many dishes.

“Hen of the woods [is] very similar but they have the tendency to be more flaky,” Fletcher said. “They have more of a grain to them so you can almost shred them. Some people will make a pulled mushroom dish with them depending on the size. I’m simpler in my preparation of them [as] I just want the natural mushroom flavor, look and texture to be there, so I’ll just do a quick sauté with oil or butter, salt [and] maybe a little … garlic and let them speak for themselves.”

Gagnon adds that hen of the woods, which she says has an earthy umami flavor, is very versatile, makes for a great chicken marsala, and can be pickled and made into jerky.

Chanterelles, on the other hand, have a fruity aroma according to Kuo. Fletcher, who says their texture is soft and meaty, loves to pair them with corn as the earthiness of the mushroom pairs well with the sweetness of the corn.

According to Fletcher, there are some classic Italian recipes that call for mushrooms. Black trumpets, which have a strong, sweet aroma and nutty, smoky taste according to Gagnon, are often the one of choice for risotto. Mushrooms also offer nutritional value, according to Milligan. He gives the example of king oyster mushrooms, which have five grams of protein, fresh weight, and all 11 essential amino acids.

In order to reap the nutritional benefits, he says almost all mushrooms need to be cooked, as humans do not have enough of the necessary enzymes to break down the mushroom’s cell structure. In fact, some mushrooms are toxic if eaten raw. Button mushrooms, brown mushrooms, baby bellas and portobellos, which are all the same species, contain chemicals that do not flush out of your system but instead build up in your liver when consumed raw. Heat is required to cook these chemicals away.

Buying fresh mushrooms

Two mushroom varieties that you are likely to find at local farmers markets this season are chestnut mushrooms and black oyster mushrooms. These mushrooms are listed on Joyberry Farm’s website as seasonal mushrooms as well as on New Hampshire Mushroom Co.’s website as mushrooms that they cultivate. Joyberry Farms attends the Bedford, Nashua and Salem farmers markets, and New Hampshire Mushroom Co.’s products can be found at the Concord farmers market.

Once you get them home, Fletcher says, it is best to keep them in a cool, dry place, ideally the refrigerator. As far as when to eat them, he says the fresher the better.

“You want to try to eat them as soon as possible because the quality of them is just going to diminish [and] you’re not going to get as much flavor out of them,” he said.

According to New Hampshire Mushroom Co., phoenix oyster mushrooms have a mild flavor that makes for a great addition in creamy soups, over pasta, with eggs or other lighter dishes. This fluffy, woodsy-flavored mushroom, as reported by Joyberry Farms, is very versatile and is also great when sautéed with butter or olive oil, onions and garlic.

Chestnut mushrooms have a nutty flavor that goes well in gravy, stuffing, stir-frys and roasted with chicken, according to New Hampshire Mushroom Co.

Mushroom farms

• Cindy’s Mushroom Farm 189 Route 302, Glen, cindysmushroomfarm.com, 733-7012
• Dunk’s Mushrooms Products and Foraging 313 Route 125, Brentwood, dunksmushrooms.com, 952-7411
• Joyberry Farms 369 Briggs Road, Mason, Joyberryfarms.com, 577-0578
• New Hampshire Mushroom Co. 153 Gardner Hill Road, Tamworth, nhmushrooms.com, 323-0097

Where to buy local mushrooms

Dunk’s Mushrooms Products and Foraging

• Benedikt Dairy (97 Shirley Hill Road, Goffstown)
• Dowie Farm (2 Collettes Grove Road, Derry)
• Johnson Golden Harvest (412 W. River Road, Hooksett)
• Sunnycrest Farm (59 High Range Road, Londonderry)
• Trombly Gardens (150 N. River Road, Milford)

New Hampshire Mushroom Co.

• Brasen Hill Farm (71 Warren Road, Barrington)
• Seaport Fish (13 Sagamore Road, Raymond)
• Concord Farmers Market (Capitol Street., Concord) Saturdays, 8:30 a.m. to noon

Joyberry Farms

• Bedford Farmers Market (393 Route 101, Bedford) Tuesdays, 3 to 6 p.m.
• Nashua Farmers Market (6 Hartshorn Ave., Nashua) Sundays, 10 a.m. to 2 p.m.
• Salem NH Farmers Market (1 Mall Road, Salem) Sundays, 10 a.m. to 2 p.m.
• Devriendt Farm (178 S Mast St., Goffstown)

Blueberry and Black Trumpet Mushroom Upside-Down Cake
2 servings. 15 minutes

Ingredients for the topping:
½ cup unsalted butter
½ cup packed brown sugar
1 cup fresh blueberries
4 to 6 black trumpet mushrooms, sliced

Ingredients for the cake:
1¾ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup milk
zest of 1 lemon (optional)

Preheat oven to 350℉ (175℃). Grease a 9-inch round cake pan and line the bottom.
In a small saucepan, melt the butter over medium heat. Stir in the brown sugar until it dissolves.
Pour the butter and brown sugar mixture into the prepared cake pan, spreading it evenly. Sprinkle in blueberries and sliced black trumpet mushrooms.
Whisk together the flour, baking powder and salt.
In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, followed by vanilla extract.
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Fold in the lemon zest, if using.
Spread the batter over the topping in the cake pan, ensuring it’s even.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, invert the cake onto a serving platter or plate.

Recipes from New Hampshire Mushroom Co.’s forthcoming cookbook, Mycophile’s Kitchen: The Culinary Kingdom Fungi

Dyeing with mushrooms

One of the things I was most surprised to learn during my walk with Gagnon was that mushrooms can be used to make dye. According to Allison Allen, this is a fairly new phenomenon.

“The earliest publication on using mushrooms to get a rainbow of color is from the 1970s from Miriam Rice out of Mendocino, California,” she said. “She was a natural dyer and was drawn to experimentation with it … found mushrooms and threw them into a pot of boiling water, simmered them with wool and, lo and behold, she started getting really promising results of color. We’re still in our infancy of discovery with what fungi can do as far as getting color.”

Allen started her business, Mycopigments, a term she coined back when she started dyeing with mushrooms in 1998, in 2011. From Seattle, Washington, Allen travels where she is requested to hold workshops. Having formerly lived in Massachusetts right on the New Hampshire border, she would often forage mushrooms in New Hampshire, and still comes back to the Granite State to collect mushrooms for dyeing.

“It’s a pretty simple process … and there are some nuances to testing mushrooms for color that I teach in my workshops,” Allen said. “Basically, you boil the mushrooms and you add the fiber and then that mushroom imparts color into that fiber and it’s permanent … brilliant dye.”

When choosing what fiber you want to work with, Allen says that wool, or other protein, animal-based fibers like silk, work best. In some instances you can even add mordant, mineral salts such as aluminum sulfate or ferrous sulfate, to intensify, brighten or darken the colors. For efficiency, Allen prefers to dry her mushrooms before using them for dye due to their high water content.

“It takes away the guessing game of how much mushroom you have to dye your wool,” she said. “When you’re dyeing wool you use one part mushroom to one part fiber by dry weight, so if you have an ounce of wool, you’re going to need an ounce of dry mushroom, which is actually a lot of mushrooms. But if you had an ounce of freshly picked mushrooms, depending on where you are with the rain cycle, they could be 99 percent water and so that ounce isn’t very much mushroom dye material. It’s just water so you can miscalculate and get disappointing results, so by dehydrating them you take away that guessing part.”

One New Hampshire mushroom that is suitable for dyeing is Cortinarius semisanguineus. These are small mushrooms, about 2 inches across with a mustard-colored cap and blood-red gills and result in a bold red when used with aluminum sulfate mordant. Red dye, according to Allen, is historically considered one of the most precious.

Dyer’s Polypore is a fairly common mushroom in New Hampshire that grows with conifers and pine.

“It is one of the strongest dye-makers in the fungal world, so a little bit goes a long way for that mushroom,” Allen said. “If I find it fresh and young … [I] can get away with using one part fungus to five parts fiber. … It will make a brilliant yellow and a deep gold and a nice olive green depending on how you extract the dye and what mordants you add.”

It is fairly simple to achieve yellow according to Allen. She breaks up the fungus into smaller pieces and adds a splash of vinegar to the mix. If you’re more advanced, you can add modants to get the yellows to come out, but vinegar does the trick just fine, she says.

To get a green hue, add iron by using ferrous sulfate power. You can even use iron vitamins, Allen says, after washing off the coating.

The most complicated color to achieve from dyeing with mushrooms is blue. To get a dye this color from mushrooms, Allen says you need identification skills, as very few mushrooms have the potential to make blue, access to pristine forests and a little bit of open-mindedness on the definition of blue.

“Blue is really hard to achieve in the mushroom dye world, especially as a beginner,” Allen said. “You have to have the right mushroom, you have to pre-mordant your fiber … then you have to monitor the pH of the extraction and then you can get, if you’re lucky and the temperature didn’t get too hot, some blue-green shades.”

Mushrooms in New Hampshire that have this potential belong to the Hydnellum, Sarcodon and Feldon genuses.

A mushroom that proves that what you see isn’t necessarily what you’re going to get for dye is Tapinella atrotomentosa, a suede brown-colored mushroom with tan gills that makes purple without any mordants and a deep forest green when iron is added.

According to Allen, the most prized dye species in New Hampshire is the Hapalopilus.

“This mushroom makes a purple dye that is dark and deep and really permanently binds to the fiber, so in that way I think it’s one of the most precious purple dye makers in the world because other purple sources tend to have some fading and some trouble with sticking around.”

According to Allen, mushroom dyeing is a very approachable mushroom hobby.

“You go out and you forage them and you don’t have to worry about if they’re edible or poisonous or anything,” Allen said. “it’s a really accessible way to get your hands on mushroom hunting without taking any risks at all. It’s a way to get engaged with nature and access these colors.”

Featured photo: Chanterelles. Photo courtesy of Christine Gagnon.

Checking in with farmers markets

By Delaney Beaudoin

[email protected]

There are few traditions upheld in the modern day that truly run back to the roots of civilization. The rise of technology in just the past few decades has virtually transformed life past a point of recognition for generations past. But one cornerstone of community has remained throughout: the farmers market.

Being one of the few business models that not only survived the pandemic, but thrived, farmers markets were one of the few opportunities to venture out of the house during lockdown. Taking place outside, with limited required contact, New Hampshire farmers markets saw a record high number of attendees and vendors. According to Richard Stadnick, president of the Bedford Farmers’ Market and owner of Pup’s Cider Co. of the Houndstooth Brewing Co., “When Covid came along, everybody’s sales went through the roof. Farmers markets are viewed as a great way of getting outdoors and supporting local merchants, etc. Everybody’s numbers just skyrocketed. … A lot of people were home and they were looking for side gigs and they were looking for other ways to make money. Lots of vendors came into the market and we probably had more vendors than we had markets to sustain them.”

Although the transition to comply with Covid guidelines wasn’t completely seamless, Stadnick explained that the changes to the overall function of most markets were minimal. Indoor markets were hit the hardest, either having to relocate to an outdoor location or shutting down. Markets which had typically operated outdoors simply implemented masks and social distancing policies. One noticeable change was in the procedures surrounding payment. As contact-free became the norm, more vendors utilized technology for payment, beginning to accept Venmo or card, instead of cash. Stadnick noted, however, that about half of vendors still continue to accept cash only.

“The credit cards were accelerated a little bit by Covid, but not dramatically, I think no more so than the societal in, as younger consumers have entered the market, they’re less likely to carry cash,” he said.

Now three years after summer 2020 Covid-19, according to Wayne Hall, the president of the Concord Farmers’ Market, interest in the markets has sustained.

“There was definitely an increase in business, but we really didn’t see much of a slowdown…. The more interest gathered, the more people come, and it’s just kind of a snowball effect, which is a wonderful thing,” Hall said.

Tom Mitchell, owner of Ledge Top Farm in Wilton, founded the Milford Farmers’ Market alongside Tim O’Connell back in 1978 and has been selling at farmers markets ever since. Mitchell noted that the change in attendance numbers didn’t so much seem to be due to Covid.

“I mean, I’m not so sure really if it is significant in my particular case as to whether or not Covid made a big difference. The sales were still pretty good. They’re actually less now. There may be totally different reasons and so on. I don’t know, maybe there’s more competition and people are getting tired of farmers markets. I think one of the things that hurts farmers markets is there’s so many of them, almost every town has a farmers market,” Mitchell said.

Stadnick pointed out the different experiences among the markets.

“In some cases, they [attendance numbers] declined after Covid waned. But in other cases they didn’t. We had established a new set of customers and people wanted to come out and support. They discovered this was a great venue. Instead of just going to Trader Joe’s or Whole Foods or something, they could get great produce and great products at the farmers market. So there’s not a consistent pattern,” he said.

Stadnick mentioned another interesting shift in the market schedules, not necessarily attributed to Covid, but rather to the changing landscape of producers and the desires of consumers.

“In some cases, in many cases, they’re doing some greenhouse gardening as well. So they’re getting an earlier start. They can offer cherry tomatoes at the end of May. They’ll offer full-size tomatoes by the middle to the latter part of June. You end up seeing that they’ve got produce available earlier. So the markets are shifting. Even the outdoor markets are starting to shift into May,” he said.

Although sickness may not be the daily barrier it once was, a new stressor has taken its place now — rising prices. How have farmers markets fitted into the budget of New Hampshire locals conscious of pricing?

“If you’re in a financial bind, stretching your food dollar as far as you can, the farmers market isn’t necessarily a good place to do that,” Stadnick said. “Strawberries are a great example. Strawberry season is just now over. A few weeks ago, typical prices for a quart of strawberries at the farmers markets was about $10. Now, you can go to Shaw’s or Market Basket and get those same strawberries for about $4. It’s not the same strawberries, they’re not locally grown or they’ve got a lot of food miles on them and everything else…. Farming is not a particularly cost-effective venture. It’s a labor of love as much as anything else.”

Mitchell, who has been selling at markets for 45 years, noted that the prices have always been reflective of the amount of work that goes into local farming.

“We’ve tried to keep our prices fairly consistent over the years. I have increased a few of them here and there, and if we have a new product we price it a little higher. But farmers markets aren’t necessarily, in my estimation, places to go for a real bargain…. We’re all about quality and we try to give people the best possible quality that we can have. But we have to keep the price point high enough that we can actually keep the whole farm going,” he said.

For Hall, the farmers market is a place for shoppers to invest in the quality and freshness of their food.

“They are looking for a reasonable price but they want the quality, the freshness. The value to them is being able to say, ‘Hey, how did you grow those tomatoes?’” Hall said.

Even more, to Hall, the value of the market lies beyond just your weekly grocery shop. It is a place to directly invest in your local community.

“All your markets are going to be fantastic. You’re going to get some of the best products, you’re going to get local, you’re going to get fresh. It’s a good reason to get out. It’s a good event to socialize with your townspeople,” he said.

“I think the interest actually started before Covid. People definitely want to know where their food is coming from and they want to meet the farmers. They’re looking for a small, more personal touch to their farms…. The reason most of the farmers come to market is because of the patrons, because we enjoy engaging with the people,” Hall continued. “I was very proud to hear that it seemed to be the place to be on Saturday morning — at the farmers market,” he said.

Find a farmers market

Here are some of the area markets. If you know of a great local farmers market not listed here, let us know at [email protected].

Tuesday

• Bedford Farmers Market at Murphy’s Taproom, 323 Route 101, Bedford, on Tuesdays from 3 to 6 p.m. through Oct. 17. Market features flowers, maple, conventional produce, fish, jams, wine, fruits, baked goods, eggs, jellies, specialty foods, etc. See bedfordnhfarmersmarket.org.

Wednesday

• Canterbury Community Farmers Market at 9 Center Road on Wednesdays from 4 to 6:30 p.m. through September, rain or shine. Find vendors selling fresh produce, eggs, baked goods, cheese, milk, maple products, potted plants, meats, seafood, jams, cut flowers, herbs, crafts, etc. See canterburyfarmersmarket.com.

• Derry Homegrown Farm & Artisan Market next to Derry Feed and Supply at 1 West Broadway, Wednesdays from 3 to 7 p.m. through September. Choose from fresh produce, flowers/plants, dairy, maple, baked goods, meat, wine, ice cream, gluten-free items, jams/jellies, body care products, crafts. Events include live music and art demonstrations. See derryhomegrown.org.

• Kingston Seacoast Growers Association Across from the Kingston fire station at the intersection of Church and Main streets on Wednesdays from 2:15 to 6 p.m, through October, rain or shine. Enjoy baked goods, meat, eggs, fresh vegetables, fruits, plants, flowers. See SeacoastGrowers.org.

• Lee Cooperative Farmers Market at the Little River Park on the fourth Wednesday of every month from 3:30 to 6:30 p.m. through September. Shop vegetables, fruits, bakery, lamb, pork, beef, elk, flowers, cheese, honey, syrup, canola oil, plants, crafts, soaps, fudge, music, scone overs in many flavors, sunflower oil, corn, berries, variety of breads, muffins, and pies. Find them on Facebook.

Thursday

• Loudon Farmers’ Market at 7039 School St. on Thursdays from 4:30 to 6:30 p.m. through October. Vendors supply vegetables, fruits, flowers/plants, dairy, maple, meat, fish, prepared foods, baked goods, and crafts. Markets will feature live music. See facebook.com/loudonfarmersmarketnh.

Friday

• Francestown Community Market in the Francestown Horse Sheds at the Town Hall. Fridays from 4 to 6:30 p.m. through the end of October, rain or shine. Vendors supply vegetables, fruits, flowers/plants, dairy, maple, meat, prepared foods, baked goods, crafts, mustard, sauces, cider, beer, jams/jellies and honey. See facebook.com/francestowncommunitymarket.

Saturday

• Candia Farmers Market at the Smyth Library Grounds (55 High St.) on the third Saturday of the month from 9 a.m. to noon through October. All farmers and artisans bring fresh quality produce, value-added farm products, and crafts to market. See candiafarmersmarket.org.

• Concord Farmers Market on Capitol Street on Saturdays from 8:30 a.m. to noon through the end of October. Vendors include a regular rotation of fresh produce, flowers/plants, baked goods, maple, wines, beers, meat, dairy, fish, agricultural crafts, etc. See concordfarmersmarket.com.

• Contoocook Farmers Market at the Contoocook gazebo on Saturdays from 9 a.m. to noon through the end of October, rain or shine. Shop fresh produce, eggs, flowers/plants, dairy, maple, baked goods, meats, herbs, weekly entertainment, etc. See facebook.com/ContoocookFarmersMarket.

• Milford Farmers Market at 300 Elm St. on Saturdays from 10 a.m. to 1 p.m. through Oct. 14. Shop fresh produce, flowers/plants, maple, baked goods, meat, fish, wool, guest chefs, weekly entertainment, etc. See milfordnhfarmersmarket.com.

• New Boston Farmers Market on the corner of Route 13, 7 Meetinghouse Hill Road, on Saturdays from 10 a.m. to 1 p.m. through the end of October. Enjoy organic produce, fruits, flowers/plants, soaps, honey, teas, bakery goods, maple, chocolate, barbecue, eggs, wool products and local artisans, plus musicians, demonstrations and education. See facebook.com/NewBostonFarmersMarket.

• Warner Area Farmers Market on the Warner Town Hall Lawn on Saturdays from 9 a.m. to 1 p.m. through the end of October. Find vegetables, baked goods, art and more. See warnerfarmersmarket.org.

Sunday

• Nashua Farmers Market (Main Street Bridge Farmers Market) on the Nashua Public Library Lot, 6 Hartshorn Ave. on Sundays from 10 a.m. to 2 p.m. through Oct. 22. Find fresh produce, meat, eggs, plants, pastries, artisan breads, honey, maple syrup, candy, ice cream, soap and crafts from a variety of vendors. See downtownnashua.org/nashuafarmersmarket.

• Salem Farmers Market at The Mall at Rockingham Park (77 Rockingham Park Blvd.) between Dick’s Sporting goods and Cinemark on Sundays from 10 a.m. to 1 p.m. all year. This year-round market features fresh produce, flowers/plants, dairy, maple, baked goods, meat, crafts, and live entertainment. See salemnhfarmersmarket.org.

Featured photo: Bedford Farmers Market. Courtesy of Cherilyn Bukofske.

Where to find free music in the fresh air

In Summer 2020, al fresco was the only option for fans of live music. One of the pandemic’s few silver linings, however, was mostly sunny weather for shows in parking lots and open fields during that moment of masking and social distancing.

This year, not so much; from May through a stormy Fourth of July and beyond, nature’s fury has remained relentless. To paraphrase Mick Jagger, what can a poor boy do to sing in their rock ’n’ roll band?

Even without a torrent of phone battery-draining AccuWeather alerts like we’ve had this year, seasoned New Englanders always keep an eye out for changing skies. It turns out the folks who fill the gazebos and bandstands in New Hampshire’s cities and towns all got the memo on preparing for the worst.

A quick check with a few of them revealed many well-crafted contingency plans.

For example, Bedford’s Family Concerts in the Park series began June 28 with the Dr. Harp Blues Revue Band, and predicted rain moved it indoors. Jane O’Brien is the Bedford Recreation Department’s sole full-time staffer; she runs the town pool and summer camps along with the weekly gazebo events.

“If we go inside, we go to Bedford Town Hall,” O’Brien wrote in a July 6 email. “My first concert we had inside, but the library happened to have their big room available, so we went there. We do it rain or shine, as I don’t have room to reschedule with everything going on around town.”

Belknap Mill’s biweekly Arts in the Park series happens Fridays in Laconia’s Rotary Park. It moves indoors to the mill’s historic museum for inclement weather. A performance from the Newmont Military band kicked things off on May 26; the series concludes on Sept. 8 with the ’50s-themed Rockin’ Daddios and a classic car show.

When reached by phone the morning of July 6, Belknap Mill Marketing Manager Jill Desruisseaux was in good spirits, as the series’ most recent event, a June 30 performance by the Catfish Howl Zydeco Band, had been a sunny one. “We had finally had some nice weather and a really decent turnout,” she said.

The overall season has been an even mix, Desruisseaux continued. “We’ve had four shows and only two of them have been outside. Normally in past years we’ve maybe had to move the first one inside, and then the weather has been amazing. This summer it’s a little different. Mother Nature is not in the mood to cooperate.”

Holding shows in the museum’s third-floor event space is less than ideal, but other options aren’t much better. Indoor crowds are always smaller, but rescheduling acts is too difficult.

“The Park is the perfect place to … get a little live music and continue on with your night,” Desruisseaux said. “Sometimes you feel a little more pressure to stay when you’re inside.”

Performers face their own set of challenges. A chat with a couple of bands well-acquainted with the summer music season, and a performer who also works as a booker, revealed just how difficult this year has been compared to others.

Studio Two, a Beatles tribute band that’s a mainstay of the summer outdoor concert season, has had to pare down its schedule to protect itself against last-minute, no-pay cancellations. “I know weather is unpredictable, but enough of those can cripple a tour,” founding member Stephen Murray said by phone. “After years of experience of doing this, I’ve come to the conclusion that the only way our band business can run is if the concerts that we play either have indoor venues or a rain date.”

This year’s Henniker Concert Series began on June 16. The Tuesday twilight event showcases local acts like Rebel Collective (July 25), Not Fade Away (Aug. 1) and Nick’s Other Band, a beloved hometown group that closes things out on Aug. 29. The shows are always rain or shine.

Acoustic roots band Peabody’s Coal Train was the first act to perform in Henniker this year. “They asked us to kick off the summer series and sure enough, the thunderstorms were rolling in,” guitarist Jason Teaster recalled in a phone interview. The show was relocated to the town’s community center, right behind the bandstand.

“We still had a packed crowd, but it was a more intimate show,” Teaster said, adding, “people were hungry for live music, and we fed them. It was a hat tip to the committee for having that backup plan ready.”

Guitarist Brad Myrick is both a booker and a performer. Experience has taught him to plan for outdoor shows. Back in 2016, “I had a weekend with seven concerts in three days, and I think six of the seven got rained out,” he said by phone. “I lost like two thousand bucks, which for me at the time was just … I couldn’t do it.” That lesson guides Myrick at NH Music Collective, the booking, artist development and production company he co-runs with two other partners.

Given the seemingly endless precipitation, there’s not been much discussion this year about the other side of extreme weather. Plans are needed, however, not just for rain but also for excessive heat. Every now and then Studio Two’s Fab Faux have a need to remove their vintage Beatles suit jackets.

Another problem is ensuring that expensive acoustic instruments don’t get sun-bleached. It’s one thing to be a hot guitar player, quite another to play a hot guitar.

“We’re asking outdoor venues to have tent cover,” Myrick said, recalling that at one open-air gig, “I had to keep turning out of the sunlight after every song.”

That said, rain is still top of mind for everyone trying to mount or play an outdoor show. Myrick is keeping his fingers crossed for The Sunflower Festival, an August event in Concord that will feature a bevy of NH Music Collective performers. “I think I have 16 musicians over two full weekends,” he said.

Unlike a lot of performers and town music organizations, NH Music Collective has mostly dodged the wet and wild weather thus far. “We’re lucky as a company in that we have not lost too many shows,” Myrick said. “I know a lot of musicians that have had cancellations, just by watching people on social media.”

Music outdoors

Here are some of the places you can find regular (and free!) outdoor (weather permitting) musical performances. Know of any concert series we missed? Let us know at [email protected].

Multiple days

• Concord Parks and Recreation (concordnh.gov) presents concerts on several days in multiple locations throughout the city.

On Sundays at 10 a.m., acoustic concerts will take place in White Park (in inclement weather Merrimack Lodge, which will be open from 9 a.m. to noon during concerts). Concerts include Andrew North on July 23, Hometown Eulogy on Aug. 6, Paulie Stone on Aug. 13, Steve Blunt on Sept. 10 and Ben Harris on Sept. 17.

The Nevers Band (classic orchestral) has two Tuesday night concerts at 7 p.m. left in a series played around the city: July 25 at the New Hampshire Statehouse and Aug. 8 at Kiwanis Riverfront Park (behind Everett Arena).

Thursday night concerts at 7 p.m. in Eagle Square include Freese Brothers Big Band on Aug. 3, Jah Spirit on Aug. 10 and Club Soda on Aug. 24.

The Concord Public Library also has a live performance on the schedule: David Shore’s Trunk of Funk will play on Wednesday, Aug. 16, at 6 p.m. at Prince Street at the Concord Public Library.

Sundays

• The Friends of Stark Park (550 River Road in Manchester; starkpark.com) have a series of concerts at the Stark Park Bandstand on Sundays at 2 p.m. Upcoming shows include Another Tequila Sunrise (Eagles tribute) on July 23, Love Dogs on July 30, Reminisants on Aug. 6, Swing Times Five on Aug. 13, Wolverine Jazz Band on Aug. 20 and Compaq Big Band on Aug. 27.

Tuesdays

• Amherst’s Concerts on the Green (amherstnh.myrec.com) run on Tuesdays at 6:30 p.m. at the Amherst Village Green (2 Main St.). Upcoming shows include Bass Quintet on Aug. 1, Glitter and Camo on Aug. 8, and the Amherst Town Band on Aug. 15. A show on Tuesday, July 25, with the Bat Magoon Band will take place at the Baboosic Town Lake Beach (25 Broadway); $5 cover for non-Amherst residents.

• Derry Parks and Recreation’s Summer 2023 Concert Series (derrynh.org) takes place in MacGregor Park (64 E. Broadway) on Tuesdays at 7 p.m. Upcoming shows are Mo Bounce (funky & danceable) on July 25, The Slakas (classic/modern rock) on Aug. 1, PizzaStock presents Second to Last Minute and the Glue Band on Aug. 8, Beatlejuice on Aug. 15, and Brandy on Aug. 22.

• Hampstead’s Meetinghouse Park Concert series (hampsteadconcerts.com), sponsored by Hampstead Cable Television, takes place Tuesdays at 6 p.m. behind Hampstead’s Town Hall (11 Main St.). Upcoming shows are Chickenshack Bluegrass Band (rock & country influenced) on July 25, Tru Diamond (Neil Diamond tribute) on Aug. 1, North River Music (Americana sound of rock, bluegrass and country) on Aug. 8, Mark209 (country) on Aug. 15, Martin and Kelly (country) on Aug 22, and Studio Two (Beatles tribute) on Aug. 29.

• Henniker’s Summer Concert Series (henniker.org) runs Tuesdays at the Angela Robinson Bandstand (57 Main St.) starting at 6:30 p.m. Food trucks and restaurants will attend the concerts to sell eats for the evening, according to a press release. Admission is free (donations accepted). Upcoming shows include Rebel Collective (Irish rock) on July 25, Not Fade Away (Grateful Dead tribute) on Aug. 1, Emily’s Garage Band (funky soul classics) on Aug. 8, Cold Chocolate (folk/funk/bluegrass) on Aug. 15, Kotoko Brass (party music with a global flair) Aug. 22, and Nick’s Other Band on Aug. 29.

• Nashua’s SummerFun (nashuanh.gov/546/summerfun) programming includes concerts at Greeley Park Bandshell (100 Concord St., Nashua). Shows are on Tuesdays at 7 p.m. The upcoming schedule includes Scenes the Band (Billy Joel tribute) on July 25, American Legion Band on Aug. 1, Tru Diamond (Neil Diamond tribute) on Aug. 8, Bel Airs (doo wop) on Aug. 15, and After Hours Big Band on Aug. 22.

• New Boston’s Concerts on the Common series (newbostonnh.gov/recreation/pages/concert-common) has three more shows on upcoming Tuesdays from 6 to 7:30 p.m. Chairs and blankets are welcome, and the Rail Trail Grill concession stand will feature hot dogs, hamburgers, soft drinks and snacks for sale, with proceeds benefiting the New Boston Rail Trail. The town’s community church will offer a dessert table. Upcoming shows include Hickory Horned Devils (old-time, bluegrass, Americana) on July 26, Tattoo (acoustic jam band) on Aug. 8 and The Island Castaways Band (Jimmy Buffett tribute) on Aug. 22.

Wednesdays

• Bedford Parks and Recreation’s Family (bedfordnh.myrec.com) Concerts in the Park run on Wednesdays at 6 p.m. in Bedford Village Common Park. Upcoming shows include Roxanne and the Voodoo Rockers on July 26, Bedford Big Band on Aug. 2 (this show starts at 6:30 p.m.), and the Manchester Community Music School on Aug. 9.

• Hampstead’s remaining concert in the Ordway Park Concert series (hampsteadconcerts.com), sponsored by Hampstead Cable Television, takes place at the Main Street-located park at Route 121 and Depot Road on Wednesday, July 26, at 6 p.m. with Key Elements (classic and soft rock covers from the 1970s and 1980s).

• The Londonderry Arts Council’s (londonderryartscouncil.org) Concerts on the Common series takes place on Wednesdays at 7 p.m. In the event of inclement weather, most will take place inside the cafeteria of Londonderry High School (295 Mammoth Road). Upcoming shows include The Linda Ronstadt Experience with Tristan McIntosh on July 26, Delta Generators (blues) Aug. 2, Foreigners Journey (tribute to Foreigner and Journey) on Aug. 9, and Studio Two Beatles Tribute on Aug. 16.

• Merrimack’s Summer Concert Series (merrimackparksandrec.org) will host weekly concerts at Abbie Griffin Park (6 Baboosic Lake Road, Merrimack) on Wednesdays from 6 to 8 p.m. Upcoming shows include Marc Berger & Ride (country folk) on July 26, The Twangtown Paramours (Americana, folk and blues) on Aug. 2, The Slakas (classic/modern rock) on Aug. 9, Will Parker Children’s Concert on Aug. 16 (concert from 6 to 7 p.m.) and Crescendo’s Gate (rock) on Aug 23.

• Milford Recreation (milford.nh.gov) holds its Sounds on the Souhegan concert series on Wednesdays from 7 to 8:30 p.m. in Emerson Park. In the event of rain, concerts will be moved inside to the Town Hall auditorium. Upcoming shows include Cover Story (top 40) on July 26, Shana Stack Band (country/Southern rock) on Aug. 2, The Bel Airs (’50s and ’60s) on Aug. 9, Sheepdip Band (classic rock tribute) on Aug. 16, Bedford Big Band (this concert takes place at the Stage at Keyes Memorial Park) on Aug. 23, and Studio Two Beatles Tribute (rock ’n’ roll) at Aug. 30 (also at the Stage at Keyes Memorial Park).

• Pelham Community Spirit’s Summer Concerts (pelhamcommunityspirit.org) on the Village Green in front of the town’s public library will take place on three upcoming Wednesdays from 6 to 8 p.m.: The Casuals on July 26, 4EverFab (Beatles tribute) on Aug. 9 (evening will also include a Cruise Night, $5 car registration), and Standard Tuning on Aug. 26.

Thursdays

• Auburn Parks & Recreation “Rock This Town” Summer Concert Series takes place at the Circle of Fun Playground (1 Bunker Hill Road in Auburn) on two upcoming Tuesdays from 6 to 8 p.m.: Off Duty Angels on July 20 and Emily’s Garage Band on Aug. 17.

• Raymond’s Summer Concert Series (raymondnh.gov/programsforeveryone) runs Thursdays at 6 p.m. at the Raymond Town Common. Upcoming shows include The Singing Trooper Daniel M. Clark on July 20; Keith Belanger (piano bar sing-along) on July 27; a “surprise night” on Aug. 3; Kitchen Party on Aug. 10, and EP Rock (Elvis Prestley tribute) on Aug. 17.

• Salem’s summer concert series at Field of Dreams Community Park (48 Geremonty Drive, Salem; fieldofdreamsnh.org) runs on Thursdays at 6:30 p.m. except for Fridays, July 21, and July 28. Admission is free and open to the public and chairs and blankets are welcome. Upcoming shows include 4EverFab (Beatles tribute) on July 21, Salem Boyz on July 28, North River Music (Americana sound of rock, bluegrass and country) on Aug. 3, Something Else on Aug. 10, and B-Street Bombers on Aug. 17.

Friday

• Manchester (manchesternh.gov) has two upcoming concerts at Veterans Park in the city’s downtown on Elm Street on two Fridays at 6:30 p.m. Food trucks will be available to purchase food from. Marc Berger and the band Ride will perform on July 21. Roots of Creation will perform on Aug. 11.

Daily

• Hampton Beach has a nightly Sea Shell stage series (hamptonbeach.org) with performances from 7 to 8 p.m. and 8:30 to 9:30 p.m. most nights. Performances are weather-dependent. Upcoming shows include Caroline Gray (country) on Thursday, July 20; Maddi Ryan (country pop) on Friday, July 21; The Shakerz Band (’60s through ’90s rock) on Saturday, July 22, and The Bel Airs (doo wop and vintage rock ’n’ roll) on Sunday, July 23. On Sunday, Aug. 13, catch the Polka Festival from 3 to 9 p.m. On Saturday, Aug. 19, a Reggae Fest runs from 3 to 9 p.m. The shows continue through Labor Day, Monday, Sept. 4, when GemsTones (’50s music) finish up the season.

Artist in residence programs bring artists, musicians & more into the community

PLUS Meet the artists at the Currier’s Block Party

Come to a party, meet the artist

Resident artist at the Currier shows off zero-waste creations

By Mya Blanchard

[email protected]

While running a ceramics studio after studying ceramics and art history at the Kansas City Art Institute, Calder Kamin felt that clay was no longer the ideal medium to create her art.

“[It] was a very difficult medium to continue without the school’s facilities,” Kamin said. “I started to feel less attachment to the material because it started to feel very arbitrary and heavy. It’s expensive [and] demands all these facilities, all this energy [and] all these toxic chemicals.”

Instead, she started making art from post-consumer materials and has involved the community in her efforts during her residency at the Currier Museum of Art in Manchester.

Kamin will be running activities and displaying her work at the museum’s free summer block party on Saturday, July 15, from 4 to 9 p.m.

“It’s a major celebration … for people to come and bring their friends and family and explore the museum,” said Courtney Starrett, the press contact for the Currier. “We’re super excited to have Calder on board doing her activity as well, because it really ties in with our overall theme of nature and the environment.”

Originally from Austin, Texas, Kamin has been traveling to different residency programs, having started at the Currier in April. During her time there, she has been working on constructing two 12-foot-long quilts that will become a pair of wings for a plush pegasus. She has enlisted the help of the community to hand-sew feathers for the wings. In each feather will be a dream written on a piece of paper. All of the scraps from the feather-making workshops will be used to form the body of the quilt.

“I make all my art out of garbage,” Kamin said. “Everything [used] has to be from post-consumer materials. I try to use very little, [or] nothing, new.”

Kamin became inspired to recycle material for her art after she took up birding as a hobby.

“I started observing the birds in my neighborhood, and the most interesting behavior to me was watching the birds collect trash to build their nests,” Kamin said. “I thought, ‘Oh, I need to be more like a bird. Nature never wastes. … Everything is used for new energy or new life.’”

Kamin started using trash, mostly plastic bags, which usually take the shape of animals or fantastical creatures.

“It became a real passion to reuse these materials, support the folks that are getting these materials out of the waste stream, and then show the value of these materials to the public by transforming them into beautiful objects,” she said.

During her residency, Kamin has also been holding workshops with activities influenced by other artists. One craft, inspired by Louise Nevelson, involves gluing wood scraps together and painting them black. Another project incorporates the work of Josef Albers, an abstract painter whose work often took the shape of squares, and Anni Albers, a fiber artist. This results in square felt patches.

Kamin also drains the pigment from old markers to make an ink wash, using the caps to make flowers or beads for a curtain. She was inspired to make the pegasus from her prior residency work.

“I was making art for children’s museums that they couldn’t touch and it started to not make sense,” she said. “[I thought,] ‘Why am I making art you can’t touch for a children’s museum that is purely about interaction?’ So this is my attempt to not only make a project that brought the community in to build, but a piece … that children can touch and play [with].”

Once completed, the pegasus will be part of an exhibition in April 2024 in Texas. From there, it will travel to New Orleans, then to Mobile, Alabama. At the block party, Kamin will show what she has done so far.

The outdoor event will be headlined by Kamin as well as Vermont artist Mark Ragonese, and will include live music, food trucks and many environmental-themed activities and projects.

“We see [the artists in residence] program as a leading way to really create more access points,” Starrett said. “For people to be able to enter the museum when they otherwise feel as though it might not be for them or it’s something they need to pay for. We really want to break down those barriers and let people know it’s … for everyone.”

Summer Block Party
Where: Currier Museum of Art (150 Ash St. in Manchester; 669-6144, currier.org)
When: Saturday, July 15, 4 to 9 p.m.
The event features free gallery admission, art activities, food trucks, face painting, a beer and wine tent, community art projects and more, according to the website. This year’s theme is nature and environmentalism, the website said.

More Currier events

Where: Currier Museum of Art (150 Ash St. in Manchester; 669-6144, currier.org)
Hours of admission: are Wednesday, Friday, Saturday, Sunday 10 a.m. to 5 p.m., Thursday 10 a.m. to 8 p.m.
Admission: $20 for adults, $15 for seniors ages 65 and older and for students, $5 for youth ages 13-17, children younger than 13 are free.

• The next Expressions through Art is on Thursday, July 13, from 4 to 5:30 p.m. This program provides an outlet for cancer patients, survivors and their families. The museum uses art in the galleries as well as art workshops to help visitors form connections.
• The program Looking Together will highlight Giovan Angelo Montorsoli’s painting “John the Baptist” from the 1530s on Saturday, July 16, at 11 a.m. or noon. Visitors to the museum will have a chance for a close look at the painting with a member of the museum’s teaching staff to educate them on the work of art.

Reflections of memory

The Factory on Willow’s artist explores community

By Mya Blanchard

[email protected]

According to Marlana Trombley, the head of marketing and special projects at Orbit Group, Liz and Jeremey Hitchcock created the Artists in Residence program at The Factory on Willow to give artists an opportunity to draw inspiration from the Manchester community.

“The whole program is really just an opportunity to integrate more art into the Manchester community, and for artists from all over the world to get an opportunity to see what a gem the city is and how much we all love it,” she said.

The 12-week residency program provides housing, a food stipend and an art supply stipend, and ends in a capstone exhibition.

“We’re very customized in how we work with each artist,” Trombley said. “Every artist has a different opportunity depending on what is going on in the community. … The whole thing gets shaped while they’re on site.”

The residency has welcomed artists from as far away as the United Kingdom. One of the current artists, Jay Goldberg, comes from New York City. His exploration of memory will be showcased as a multimedia project titled “The Memory of America – Manchester: Remember Your First Baseball Game.” This entails conducting interviews with members of the Manchester community about their first time going to a baseball game.

“For me, it’s all about getting out into the community,” Goldberg said. “I’m really enjoying that in Manchester. … I threw myself right into the community because if I don’t meet people there is no art project.”

Goldberg has been working on other versions of this project centering around other communities for a couple of years, but his interest in the link between baseball and memory is a theme that he feels has been embedded in him since his childhood.

In 2000 Goldberg and a partner owned a design studio company where they made handmade baseballs. On the gift box of each one, Goldberg wrote a paragraph about someone’s memory of going to their first game.

“It touched a nerve with a lot of people. I got such positive feedback,” he said.

Years later, while cleaning out a storage locker that held inventory for a gallery shop, Goldberg rediscovered a letter from his late father.

“He wrote me this note … [and asked] could I do him a favor [and] go to the library and check the microfilm,” he said. “He had this memory [of] the first time he went to a baseball game and he wanted to see if his memory was still good.”

Goldberg intends to showcase the stories and memories of the people he’s talked to via multiple media forms. One of these forms will be an interactive film projection of an interview transcript that will look like it’s being written by a typewriter, the writing becoming slower the longer it takes the story to unfold.

Another will involve a video projection with a looping graphic. With it there will be two lines from different interviews about the same topic but from opposite perspectives.

“Somebody asked me once to describe what the project is in one word, which is almost impossible, but as I thought about it, I realized I can describe what it’s really about in one word, and it’s about love,” Goldberg said. “The stories go in all different directions but part of why I enjoy it so much is no matter what direction they go in [it] always gets down to love in one way or another.”

Upcoming Factory on Willow events

Here are some of the artist in residence events scheduled in July and August, according to factoryonwillow.com. The Factory on Willow is at 252 Willow St. in Manchester.

• Justin Tyler Tate, artist in residence showcase, on Thursday, July 27, from 5 to 6:30 p.m. Free.
• Artist in Residence Workshop: Cup-o-soup with Justin Tyler Tate. Learn how to “remake products such as homemade medicines, balms and other remedies in the form of consumable art-objects,” according to the website. Event is Saturday, July 29, from 10 to 11:30 a.m. Admission costs $10 per person. See website for tickets.
• Artist in Residence Workshop: The Atomic Balms with Justin Tayler Tate on Sunday, July 30, from 10 to 11:30 a.m. Admission costs $10 per person; see website for tickets.
• Artist in Residence Workshop: Lost and Found First Aid with Justin Tyler Tate on Saturday, Aug. 5, from 10 to 11:30 a.m. Admission costs $10 per person; see website for tickets.
• Artist in Residence Workshop: Bath Bomb and Carry On with Justin Tyler Tate on Saturday, Aug. 12, from 10 to 11:30 a.m. Admission costs $10 per person; see website for tickets.
• Jay Goldberg, artist in residence showcase, on Thursday, Aug. 17, from 5 to 6:30 p.m. Free.

MacDowell Medal Day
MacDowell (100 High St. in Peterborough; macdowell.org, 924-3886), which provides artists in a variety of fields a residential environment to work in and is billed as the nation’s first artist residency program, will hold its 63rd awarding of the MacDowell Medal on Sunday, July 23, from 12:15 to 4 p.m. The Medal, awarded to an artist who makes outstanding contributions in their field, goes this year to Alanis Obomsawin, a filmmaker who is Abenaki, was born in New Hampshire and “is known as a clear-eyed chronicler of the lives and concerns of First Nations people and explores issues of universal importance,” according to the MacDowell website. The event is free and open to the public, though you can order a picnic basket (the deadline for online ordering has passed but call for information). The day will include the medal ceremony at 12:15 p.m. and open studios from 2 to 4 p.m., when visitors can see the work of current artists in residence, according to the website.

Standing ovation

Londonderry-based theater company gives students the chance to learn and lead

By Mya Blanchard

[email protected]

Meg Gore, a theater producer and director with more than 35 years of experience, founded Ovation Theatre Company in Londonderry in 2019 with the intent to focus on education.

“It’s always my goal that when someone enters any of our programs … that by the time they finish they’ve learned something,” Gore said.

At Ovation, students are involved in every step of the production process through their artists in residency program. Unlike other artists in residency programs, Ovation does not offer housing and funding for artists, but instead gives high school and college students the opportunity to take on a role in production under the guidance of mentors. This includes positions lasting anywhere from around one to six months, such as student director, stage manager and choreographer, that are tailored to the goals and needs of the artist.

“We don’t necessarily have a set program … but at whatever level we can, whenever we can, we do involve the students,” Gore said.

Ryan Kaplan, a soon to be sophomore at Windham High School, has been doing theater since he was 8 years old, working specifically with Ovation for the past three to four years.

“I got started from a pretty early age for theater and it’s always something I’ve been really passionate about,” he said. “I really believe in the power of art to heal people … and I think that theater is such a powerful way to do that, because you’re putting real humans in a space with people that they’re presenting their art to and just that added layer of human connection. It’s a really powerful way of storytelling.”

While at Ovation, Kaplan has had the opportunity to be an assistant director and stage manager of Ovation’s production of Glynn Cosker’s show, Masked. He was also then invited to work on the production of The Little Mermaid, Ovation’s first completely student-run production. He is now working as an assistant director for the summer camp.

“I would love to have some sort of career in theater, or to have it be a major part of my life in some way,” Kaplan said. “I’ve been given so many avenues to explore different branches of theater and different jobs in the theater. I’m actually really not sure right now if I would want to be a theater educator or go into directing or performing or what specifically that is, but I definitely know that theater and performance art is definitely the path that I want to go down.”

Upcoming Ovation Theatre shows

• Newsies Friday, July 21, at 7 p.m. and Saturday, July 22, at 2 p.m. at the Derry Opera House (29 W. Broadway in Derry). Tickets cost $20 ($25 after July 15). See ovationtc.com.
• The Lightning Thief: The Percy Jackson Musical Friday, Aug. 11, and Saturday, Aug. 12, at 7 p.m. at the Derry Opera House (29 W. Broadway in Derry). Tickets cost $17 ($20 after Aug. 5). See ovationtc.com.

Culinary Artist in Residence
The Capitol Center for the Arts has a Culinary Artist in Residence program, a position currently held by Batulo Mohamed. She serves up Somali-inspired cuisine, such as the sambusa (a Somali meat pie) she was known for before opening Batulo’s Kitchen at the Cap Center’s Bank of New Hampshire Stage (16 S. Main St. in Concord). The eatery is open Wednesday through Friday from 11 a.m. to 6 p.m. See batuloskitchen.com.

Blending passions

Artist combines passion for music and nature at Avaloch Farm Music Institute

By Mya Blanchard

[email protected]

Avaloch Music Farm Institute, set on the grounds of what used to be an apple orchard in Boscawen, offers artists a rural respite to focus on their craft.

“What makes us so unique is [while] there are many residency programs in the U.S. and abroad, very few of them are geared toward performing artists,” said Ashley Bathgate, the director, and six time former resident, at Avaloch. “I think it allows the performing touring artist to find a home and be able to work together which is a luxury.”

Located near the mountains, Avaloch was the ideal venue for musician Payton MacDonald to work on his project, Sonic Peaks, which blends his passions for music and nature through the creation of graphic scores.

“A graphic score is a piece of music that has a mixture of notation styles,” MacDonald said. “It has traditional notation, it has text, it has pictures, diagrams, all kinds of things … It also functions as visual art in a way.”

Originally from Idaho, MacDonald has always loved the outdoors, enjoying endurance sports, triathlons, hiking, camping and mountain biking. His interest in music also dates back to his early years. He started taking drum lessons when he was 9 years old and eventually branched out into other percussive instruments, such as the marimba and xylophone.

“I’ve just been passionate about music ever since I can remember,” MacDonald said.

He heard about the residency program through Bathgate, and having wanted to hike the White Mountains, took the opportunity. During his residency in June, MacDonald completed three graphic scores, two of which were inspired by hiking Cannon and North and South Kinsman in the White Mountains during his time at Avaloch.

“Avaloch is incredible. I can’t say enough good things about it,” MacDonald said. “I just had an absolute blast. I didn’t want it to ever end, honestly.”

According to Bathgate, the completion of Avaloch’s new concert barn gives musicians a new venue to share their art, expanding Avaloch’s community engagement by bringing the community to the farm with the Evenings at Avaloch concert series, which features a wide variety of music from musicians all over the world.

“This is going to change the possibility and programming for the future because we’ll be able to share what these artists are working on with the surrounding communities,” Bathgate said. “Just the fact that we have jazz and early music, classical music, experimental music, electronic music, it’s just a wealth of genres, [and] also these artists who are coming from the West Coast, the Midwest, from Israel, South America and all sorts of different countries, I think is an incredible resource and win for this community.”

Upcoming events

Avaloch Farm Music Institute, 16 Hardy Lane, Boscawen, avalochfarmmusic.org

Evenings at Avaloch, on Friday, July 14 and July 21, 7:30 to 8:30 p.m. $10 donation is suggested.

• Composers Conference Ensemble Concert #1: Lighting, Wednesday, July 26, 7:30 to 8:30 p.m. $10 donation is suggested.
• Composers Conference Guest Composer Spotlight: Michelle Lou, Thursday, July 27, 7:30 to 8:30 p.m.
• Composers Conference: CMW Artists-in-Residence Concert #1. Friday, July 28, 7:30 to 8:30 p.m. $10 donation is suggested.
• Composers Conference Ensemble Concert #2: Ethos, Saturday, July 29, 7:30 to 8:30 p.m. $10 donation is suggested.

Therapy through theater

Using theater to teach social emotional skills

By Mya Blanchard

[email protected]

For Corrie Owens-Beauchesne, a company artist at New Hampshire Theater Project in Portsmouth, theater has always been an outlet to access and process emotions. Now she is able to help others experience this themselves through the artists in residency program at NHTP.

NHTP was established in 1988 as an artists in residency program, eventually becoming a theater, when founding executive director Genevieve Aichele began going into schools and introducing them to story theater.

“Story theater utilizes these stories that don’t have a main character,” Owens-Beauchesne said. “The kids work together and they learn through this [that] theater [is a] group process where it takes a whole village to create a story.”

Today, NHTP acts as a liaison to form connections between artists and organizations, sorting out the budgeting and creating the contracts for each to sign. The artists then run theater-related programming at the organization.

“[The artists] have such a broad, diverse range of specialties, but a lot of them have improv expertise and use theater as a tool that can help people in other areas of life,” Owens-Beauchesne said.

These organizations include elementary schools, universities and senior living homes. Through these tools, people are taught skills in areas such as public speaking or social emotional learning.
Owens-Beauchesne started taking classes at NHTP when she was around 6 years old. At the theater, she found a safe haven to express and process her feelings.

“[My family was] pretty poor, and I think because of that there was a lot of distress in my family,” she said. “Theater really gave me this outlet and I remember it totally changed how I felt like I could express myself. I would come to the theater and I would have all these feelings inside me, like anger or frustration or sadness, and I would have a place [where] it was OK to share those and people around me had tools for processing [them].”

Owens-Beauchesne has received a degree in theater education and has her license in elementary education in Massachusetts. Though she has experience in the public school system, she feels she has more freedom through her work as a company artist. She is able to design her own curriculum, which implements, improv, modified theater games, and is influenced by her study of Augusto Boal’s Theatre of the Oppressed.

“I see it really helping these kids gain better skills about how to be in community with each other and how to help themselves when they’re feeling bad,” Owens-Beauchesne said.

Through this work, she is able to give children the tools that she was given as a child at NHTP.

“Honestly, I really believe that theater is pretty therapeutic,” Owens-Beauchesne said. “It was a huge tool in my life I’d say, and then as I got older I just learned more and I saw it transforming other people’s lives, and I knew that [was] something I wanted to continue to be a part of.”

New Hampshire Theatre Project

959 Islington St., No. 3, in Portsmouth; nhtheatreproject.org, 431-6644

• NH Theatre Project will be holding auditions for its 2023-2024 season on Tuesday, July 25, from 5 to 8 p.m. Find the signup and registration forms on its website.
• Preview the new season, which starts with the production Thirst for Freedom on Sept. 22, on the website, where you can find a list of shows and see a video preview.

Artist at Canterbury Shaker Village
The Canterbury Shaker Village’s artist-in-residency program is hosting visual artist Ellen Friedlander from Los Angeles through Saturday, July 15, and then again Sunday, Oct. 1 through Sunday, Oct. 8, according to a press release. According to the release, while at the Canterbury Shaker Village (288 Shaker Road in Canterbury; 783-9511, shakers.org), Friedlander planned to experiment with her pinhole lens and a new neutral density filter. “In addition to photographing the Village itself, I plan to work on sequencing a book that I have been working on for about a year,” Friedlander said in the release.

Building a community

The Art Center in Dover puts the emphasis on artists

By Katelyn Sahagian

[email protected]

The residency program at The Art Center provides a built-in community of artists and art-lovers. Rebecca Proctor, the owner and founder of The Art Center, said that she wanted to give artists of varying disciplines a space to work and also to be inspired and to receive feedback.

“To be able to be in a space where you can learn from other artists and be inspired by other artists is exciting and beneficial to artists who maybe don’t have a studio,” Proctor said.

There are two programs at The Art Center, one for miscellaneous visual arts, and one specifically for printmakers, and both are four months long. At the end of the residency, Proctor said, the artists will have completed a small collection of work that will be displayed in the center’s gallery

Several former artists in residence now rent studio space, including the first artist in residence for the printmaking residency, Diane St. Jean. St. Jean teaches printmaking classes and helps the printmaking resident with their projects. Part of why St. Jean stayed with the Art Center is the community built there.

“The other artists give their opinions and encouragement, even if they aren’t printmakers,” said St. Jean. “Everyone is supportive and friendly.”

The current artist in residence, Pep Manalang, has already completed several works. “It’s free from pressure that you get at galleries and from buyers to develop art,” Manalang said. “Here, I can spend lots of time thinking.”

The Art Center

1 Washington St., Suite 1177, Dover, 978-6702, theartcenterdover.com
The deadline for applications for the next residency, Oct. 1 through Jan. 31, is on Sept. 19. Submit applications via email to [email protected].
Find works by the Art Center’s residents and member artists via the website.

How to make ice cream with bold flavors

PLUS a look at how the pros do it

Making homemade ice cream isn’t all that difficult. It’s pretty much as complicated as baking — if you follow directions, you’ve got about a 92 percent chance (a statistic I just made up) of pulling off any recipe.

There are a couple of things to keep in mind, though:

1. Don’t believe anyone who tells you that making ice cream is cheaper than buying it. Even if you have any exotic ingredients already on hand, the cream alone will cost you as much as a pint of the high-end store stuff. Also, reconcile yourself to the fact that the ice cream you make might be as good as ice cream made by professionals, but it will probably not be better. The people who make ice cream for a living have it literally down to a science. They wouldn’t be able to stay in business otherwise.

The only good reason to make your own ice cream is to get something that you can’t find easily. Good luck finding a vegan rhubarb-ripple sorbet in the store, but it would not be too difficult to make yourself.

2. Almost all of us have been given the advice to never read the comments at the bottom of any article online. This is especially true of recipes posted there. Of course, I’m not terribly bright, and I tend to ignore that advice when I’m looking for a new recipe.

“I know people can be awful,” I’ll say to myself, “but who could be awful about banana bread?”

Dian from Tulsa apparently, who posts a response to the recipe that goes something like: I thought I would try this, but my husband doesn’t really like bananas, so I replaced them with ketchup, and we’re trying to cut back on the amount of sugar we eat, so I left that out. Also, I’m not really sure what gluten is, but I worry about it, so I replaced half of the flour with sand. Really, I’m disappointed with how this turned out. I won’t be making it again. One Star.

A lot of us are used to playing around with recipes, and making adjustments and substitutions as we go when we are cooking, but have learned the hard way not to mess too much with the ingredients when we bake. Eggs, flour, fat and baking powder perform specific jobs, chemistry-wise, and most of us eventually learn not to play around with a baking recipe until we know it well and understand what each ingredient does.

Ice cream is much the same. Sugar is not just there for sweetness; it plays a role in how hard the ice cream will freeze and at what temperature. The same goes for the dairy, or lack of it. If you decide on a whim to replace heavy cream with fat-free oat milk, the finished ice cream will be very different from what the writer had in mind when she developed the recipe. Until you have made a particular ice cream or sorbet a few times and are really comfortable with it, it’s best to follow the recipe. With that said, many of the recipes here are inspired by ones from David Lebovitz’s The Perfect Scoop (2007, Ten Speed Press). He is a genius, and his recipes are bulletproof.

So why are certain ingredients included in a recipe in particular ratios?

Let’s make some ice cream while we talk about that. Again, one of the best reasons for making your own ice cream is to get a finished product that you won’t be able to buy easily. I like this combination of brown sugar and sour cream.

Brown Sugar Sour Cream Ice Cream

• 1 cup (250 ml) whole milk
• 1 cup (150 grams) brown sugar
• 1 teaspoon molasses (optional)
• pinch of salt
• 5 egg yolks
• scant 2 cups (480 grams) full-fat sour cream
• 1 chocolate chip Clif Bar

Step 1: Combine the milk, brown sugar, molasses and salt in a small saucepan.

The milk provides a base to suspend other ingredients in. A lot of flavors bond themselves well to fat or alcohol. In this recipe we don’t want to mess around with alcohol, because that will affect how the ice cream freezes, but the fat in the milk (about 4 percent) will not only grab hold of the flavor of the brown sugar at a molecular level; it will also help keep the ice crystals small when you freeze it, giving the finished product a creamier consistency. The molasses amplifies the flavor of the brown sugar.

Step 1.5: At this point you need to make a choice: What will you do with the egg yolks?

Egg yolks play a couple of roles here. One is to add fat and protein, which gives the finished ice cream a richer, creamier mouth-feel (an actual industry term). The other is to act as an emulsifier; it helps bond the fat in the recipe — and let’s face it, there’s a lot of it — to the other ingredients. You know the saying that oil and water don’t mix? That’s actually true, so in recipes where you need to use something fatty and something watery — salad dressing, for instance — an emulsifier is used to pull everything together. In the salad dressing, it might be mustard. Here it’s the egg yolks.

The problem with using egg yolks is that they need to be cooked but not too cooked. Nobody wants chunks of scrambled eggs in their ice cream.

There are two ways around this.

The traditional way is something called “tempering.” (If you already know about tempering, skip down to No. 2.) You might have seen this in other sorts of recipes. You heat up a liquid — the milk and sugar, in this case — to just below boiling, then spoon a tiny bit of the liquid into a small bowl with the egg yolks, stirring vigorously. You repeat this several times, simultaneously diluting the egg yolks and gradually bringing them up to temperature. After doing this four or five times, you stir the egg mixture into the milk mixture and whisk it enthusiastically. You keep stirring it until — and here’s the kicker — “the mixture thickens enough to coat the back of a spoon.” It is an instruction that you get in almost any traditional custard recipe, but it can be tricky; I mess it up maybe 40 percent of the time.

The other option is to cheat. Whisk the egg yolks into the milk mixture while they are all still cold, then, whisking constantly, heat them over medium-low heat until they reach 175° F, monitoring the temperature with a probe thermometer or a whisk with an integrated thermometer. The yolks will do their job; if you stir conscientiously, there will be very little cooked egg. You will be covered from a food-safety point of view — the USDA recommends cooking raw egg yolks to 160° for at least 24 seconds, which you will definitely do.

Step 2: Remove the custard mixture — that’s what you’ve done; you’ve made a custard — from heat, and pour it through a fine-meshed strainer. With any luck you’ll only have a few little yellow globs left in the strainer and a little bit around the bottom edges of the pan. Don’t worry about them; the Ice Cream Police will not come after you for this.

Step 3: Let the mixture cool down, then whisk in the sour cream. Chill the mixture in your refrigerator — or an ice bath, if you’re in a hurry — for a few hours. The cooler the mixture is, the faster it will turn into ice cream in your machine.

Step 4: Once the mixture is cold, churn it in your ice cream maker according to the manufacturer’s instructions.

Here’s what the ice cream maker is doing:

If you’ve ever accidentally melted ice cream and then put it back in the freezer, you’ve learned that ice cream is not the same as frozen cream. Frozen cream is rock-hard and more or less inedible. An ice cream churn stirs the mixture as it freezes, keeping it from setting up with large, interlocked ice crystals. It also mixes air into the mixture. The industry term for this is “over-run.” The more air that is trapped in the frozen matrix, the fluffier and easier to scoop the final ice cream will be. Have you ever bought a large tub of ultra-discount ice cream from the supermarket and noticed how light and silky it is? That’s because it’s about 50 percent air by volume. The ultra-premium stuff that you buy by the pint has less over-run and is denser and creamier. When you make ice cream at home you are aiming for that denser consistency.

(You may have watched a cooking competition on television and seen a contestant use an industrial ice cream maker only to have a judge tell them that it is “over-churned,” that the cream has been beaten into butter. That’s a danger with an industrial machine; you don’t really need to worry about that with a home model.)

How long you churn your ice cream depends on a variety of factors that you don’t need to worry about. Just churn it until it is done. This could be anywhere from 15 minutes to an hour. Often, when it’s finished, it will freeze up enough to jam up your ice cream maker, which will whine and complain loudly enough to get your attention and call you over to it. In any case, you are not trying to freeze the ice cream to a scoopable consistency. It should be the same texture as a stiff soft-serve from a roadside ice cream place.

Step 5: While the mixture is churning, chop the Clif Bar into small chunks.

Step 6: When the ice cream is done churning, use a large spoon to layer it with Clif Bar chunks into a container that you will put in the freezer. I like to use one-pint plastic takeout containers or paper ice cream cups that I’ve bought on the internet. A one-quart Tupperware container will work just as well.

Step 7: Label the container and leave it in your freezer for several hours to harden up.

Step 8: About 10 minutes before serving, remove it from the freezer to soften up a little on the kitchen counter.

This is definitely not a flavor that you’re going to find at the supermarket. The sour cream makes this very creamy but adds a background sourness that makes it mouth-watering. The brown sugar and molasses are comforting. That would be satisfying on its own, but the addition of chewy chunks of Clif Bar gives it a contrast in texture that makes you pay attention to what you’re eating and actually think about the flavor and texture of the Clif Bar.

Could you use crumbled-up oatmeal cookies instead of the Clif Bar? Yes, but they would get soggy — which is great if you like that. The Clif Bar is high enough in fat and sugar that it won’t freeze completely solid, doesn’t dissolve into the ice cream, and stays chewy, with little crisp bits that you don’t normally notice.

What’s With the Metric Measurements?
Measuring ingredients by weight instead of by volume is a good habit to get into when you are baking or doing some other food preparation that requires precision. Flour, for instance, can vary in weight a great deal depending on whether you use a measuring cup to scoop it out of the bag, or sift it and spoon it carefully into a recipe. When you’re making ice cream and you need to keep track of the ratios of your ingredients, measuring remains important. How finely you chop an ingredient will affect its volume, for instance.
If you decide to weigh your ingredients, metric measurements make a lot of sense. Because grams are much smaller units than ounces or pounds, it is easier to get a precise measurement of how much milk or mango puree or Tabasco you are adding to a recipe. Most kitchen scales toggle easily between metric and imperial measurements.
Note: For home cooks, milliliters and grams are more or less the same for liquids. If you were a pharmacist, the difference in weight might be significant; the rest of us can use them interchangeably.
King Arthur Flour’s website has an excellent conversion chart that is useful for these sorts of measurements at kingarthurbaking.com/learn/ingredient-weight-chart.

How to Make Ice Cream Without a Machine

“This is all great,” I hear you say, “but what if I don’t have an ice cream machine? Am I supposed to buy one and try it out, just to find out if I even like making ice cream?”

Actually no. There is a work-around.

For any recipe for ice cream or sorbet, make the mixture, pretending that you have a machine to put it into. Act innocent. Maybe look at the ceiling and whistle a little. This is to fool the ice cream mixture into a false sense of security.

At the last minute, pull a large plastic freezer bag out from behind your back, and pour the mixture into it. “Sorry, pal,” you might say to the ice cream base, “but we’ve had to make some cutbacks.”

Before it has a chance to complain, seal the plastic bag, squeezing as much air out of it as possible, and put it in your freezer to freeze solid. If you aren’t entirely confident about the seal, you might want to put the bag in a cake pan or something, to make sure it doesn’t leak all over your broccoli.

“Hey, wait a second!” I hear you saying, “I thought we weren’t supposed to freeze it solid. I believe the term you used was ‘rock-hard and more or less inedible.’”

Thank you for paying attention. That would be true if you were planning on gnawing on frozen chunks of cream, but that’s not what you’re going to do.

After a couple of hours, remove the rock-hard frozen slab of cream and peel it out of its bag. Put it on a large cutting board and, using a large knife or a cleaver, cut it into medium-sized chunks, about the size of a hamster or a deck of cards.

Blend the frozen ice cream chunks in your blender, starting on its lowest speed, eventually moving it up to medium speed. If you have a high-end, ultra-powerful blender — the kind that they grind up hockey pucks with on the internet — this will go very smoothly. Your blender will feel totally validated and chuckle smugly. Even if you have a cheap, iffy blender that you picked up at a yard sale, it will take a deep breath, and say, “I got this, Boss.”

After a minute or so the frozen ice cream base will take on a stiff soft-serve consistency, at which point you treat it just as if you’d used a machine.

Here are two batches of Brown Sugar Sour Cream ice cream, one made in a blender and the other using a traditional ice cream maker. They taste identical. There is a small difference in texture: The batch on the left, the one made in the blender, is a little creamier, presumably because the blender beat slightly more over-run (air) into the mixture. It is a subtle difference, though, and if you didn’t taste them side by side you probably wouldn’t notice it. As you can tell, they both scoop well.

The Difference Between Ice Cream and Sorbet
Ice cream enthusiasts tend to get hung up on the technical differences between different types of frozen desserts. There are times when the differences are important, but for most of us, most of the time, it is just a matter of word choice. Most of the differences in terms come from the type and amount of dairy that is used.
Ice Cream – Almost all the liquid in the recipe is high-fat dairy: whole milk, half & half, or heavy cream.
Gelato – This still uses dairy, but mostly whole milk, and no cream. This leads to a denser, more intense ice cream experience.
Sherbet – Most of the liquid is water or fruit-juice based, with just a little dairy to make it creamy.
Sorbet – There is no dairy at all. It might be zesty and fruity, a lot like a popsicle who knows someone, or it might use coconut milk or a dairy substitute to replace the cream and milkfat. It might be almost indistinguishable from a traditional ice cream.

Passion Fruit Sorbet

• 1-quart carton Goya Passionfruit Cocktail – look in the bottled juice aisle at your supermarket
• 1/3 cup (66 grams) sugar
• zest and juice of two limes

Step 1: Shake the carton of passion fruit cocktail thoroughly, then add all three ingredients to a blender. Blend for 30 seconds or so.

Step 2: Chill for several hours.

Step 3: Blend again, then churn according to your ice cream maker’s manufacturer’s instructions.

Step 4: Transfer to one or more freezing containers, label, and harden in your freezer.

This is a full-blown sorbet, without a hint of dairy. It’s not creamy, but it is scoopable and looks beautiful when you serve it.

Warning: This particular sorbet lends itself to ice cream headaches. I’m not sure why, but self-restraint is your friend here. You might want to pace yourself.

Passion fruit is one of those flavors that you don’t think you’ve ever tasted before, but when you finally do taste it, it will seem really familiar. Actual passion fruits are pretty expensive in the supermarket — about $5 each in our area — but the juice is used in a lot of “tropical” juice mixes, the same as guavas. It is sour and perfumy, utterly delicious. Again, the sourness gives it a mouth-watering quality. It goes very well with lime. This is refreshing. Children tend to really like it.

Could you use the blender method to make this, then add eight ounces of dark rum to the mixture and call it a day and drink it?

Yes. Yes, you absolutely could.

But you would probably lose that day. Again, self-restraint is your friend.

Chocolate-Mango Swirl, a Secret Sorbet

So, you know how you’ll be watching a cooking show, or even a cooking segment on a morning news show, and someone will make a big point of cooking “healthy” and after making some yes-I-suppose-I-could-eat-it-if-I-was-forced-to, non-fat, cholesterol-free, Very Sad dish, they will take a bite of it, force a smile and tell you that it is “just as satisfying as the real thing”?

You know — and they know, and they know that you know that they know — that whatever they just made is probably fine for what it is, but it is in no way as satisfying as what you actually want.

This isn’t that.

David Lebovitz’s chocolate sorbet is richer and more chocolatey than any actual ice cream could ever be. In fact, because just about its only ingredients are different forms of dark chocolate, dairy could only bring it down. It might be the most pure, intensely decadent form of chocolate you might ever have.

And yet—

Contrast can help bring even the best flavors into focus. Fruit might help here. Orange and raspberry are classic fruits to pair with chocolate, but what about something a little unexpected?

The Chocolate Half of the Sorbet

• 1½ cups (375 ml) water
• 1 cup (200 grams) white sugar
• ¾ cup (75 grams) unsweetened cocoa powder – Dutch process, if you have it (see below)
• pinch of salt
• 6 ounces (170 grams) semisweet chocolate chips (For a completely vegan recipe, read the ingredients on the back of the package carefully. Many semisweet chocolates have trace amounts of milk in them. It is totally OK to substitute dark chocolate.)
• ¾ cup (180 ml) water
• 1 to 2 teaspoons vanilla extract

Step 1: Combine 1½ cups of water, the sugar, and the cocoa powder in a small saucepan. Ordinary, plain, run-of-the-mill cocoa powder — which is not the same as hot chocolate mix — is a little acidic. It doesn’t feel completely silky in your mouth. It might even irritate the roof of your mouth a little — something I call the Captain Crunch Effect. In baking recipes, that acidity is balanced by other ingredients, such as baking soda, or egg whites, which are slightly alkaline, but here, you might want to use Dutch Process cocoa, which has already been adjusted to have a neutral pH.

In either case, dry cocoa is what chefs like to call hydrophobic, which under other circumstances can refer to rabies, but in cooking means that it doesn’t like to mix with water; it will float stubbornly on the top of the pot, unless you force it into solution by whisking it vigorously.

Do that.

Step 2: Cook the mixture over medium heat, whisking fairly often – once a minute or so – until it comes to a boil. Whisk it energetically for a minute or so, then remove it from heat. This short boiling will allow the starch in the cocoa powder to form a matrix that will thicken the mixture.

Step 3: Stir in the chocolate chips until they have melted completely, then whisk in the water.

Step 4: Add the vanilla, then whisk the mixture one more time, this time for about a minute. You are whipping in some extra air (over-run). The cocoa-thickened liquid will hold the air in suspension pretty well.

Step 5: The reason many recipes ask you to add vanilla last is that many of the flavor-carrying chemicals in vanilla are volatile and evaporate easily. You want to bring the temperature down — the water did this for you, in this case — before you add the vanilla to keep as much of its flavor intact as possible.

Step 6: Chill the mixture for several hours or overnight before churning it.

The Mango Half of the Sorbet

• 12.5 ounces (350 grams) frozen chopped mango. This is available with other frozen fruit in your supermarket and is cheaper and easier than using fresh mangoes for this recipe. Because you will be pureeing it, preserving the texture of fresh mango isn’t an issue here.
• ¾ cup (155 grams) canned coconut cream. This is not the pre-sweetened stuff with the parrot on the label that you used in your youth for dorm-room piña coladas; it is coconut milk with a higher than usual fat content (at least 20 percent), about the same as light cream.
• ¾ cup (150 grams) vegan half & half. This is usually made from a combination of coconut and almond milks, with a slightly lower fat content.
• ¾ cup (150 grams) white sugar
• pinch of salt

Step 1: Combine all ingredients in a blender. Make sure you shake or stir the coconut cream before measuring it.

Step 2: Blend until thoroughly combined. Toward the end, turn up the speed on your blender to add air to the mixture.

Step 3: Chill, as above.

Combining the Two Sorbets

If your ice cream machine has two canisters, start freezing the chocolate sorbet first; with my machine, I start churning it half an hour before starting the mango.

If your machine only has one canister, or if you are using the “Freeze, Chop, Blend” method, make each of these sorbets separately.

When it’s time to mix them, alternate scoops or large spoonfuls of each in your freezing container. If you are scooping finished sorbets, make sure to mash them together. You aren’t trying to blend them with each other, but to bond the two types of sorbet, so you will get multi-colored scoops when you serve the finished product.

Freeze for a couple of hours before serving.

This is a real show-stopper. The decadence of the chocolate is perfectly set off by the perfumy fruitiness of the mango. It is easy to imagine a scenario where a vengeful monster is about to destroy a city — it looms overhead, crackly with eldritch power, cackling in triumph — when a small child totters forth and offers it a bowl of this sorbet. The creature tastes it, and its evil heart melts, or grows three sizes or something. It kisses the child on the head and heads back to sea, or wherever it came from.

It’s that good.

Even More Decadent – Fooling Around with Alcohol

Alcohol is a tricky addition to ice cream.

Because ice cream is so cold, it turns down the flavor of whatever base you use to make it. Your taste buds are numbed, and the volatile flavor compounds we talked about earlier are less enthusiastic about floating around your palate. If you want a particular flavor to shine through in the finished ice cream, you have to add a fairly aggressive amount of it to the recipe.

This presents a bit of a problem when it comes to alcohol. Because it freezes (or melts in this case) at a very low temperature — about 150 degrees below zero — adding too much of it to a recipe will keep an ice cream from freezing properly. If you don’t add enough of it, you won’t be able to taste it in the finished ice cream.

So what we’re looking for is an alcohol with a strong, boozy flavor, but as low a proof (percentage of alcohol) as possible. Bourbon is a good choice for this. There aren’t many low-proof bourbons out there — they bottom out at about 80 proof (40 percent alcohol), but bourbon carries such a distinctive flavor that a little can go a long way. Because it has its own sweetness, and the barrel-aging process gives it some vanilla and caramel notes, bourbon matches well with sweet flavors, notably milk chocolate.

Bourbon-Milk Chocolate Ice Cream

• 8 ounces (230 grams) good milk chocolate – I like Cadbury Dairy Milk for this.
• 3 cups (750 ml) half & half
• ¾ cup (150 grams) white sugar
• pinch of salt
• 4 egg yolks
• 3 Tablespoons (1½ ounces) 80-proof bourbon — Jack Daniel’s works well for this.

Step 1: Combine all the ingredients except the bourbon in a small saucepan. Whisk continually until the mixture reaches 175° F, or temper the egg yolks traditionally (see Brown Sugar Sour Cream Ice Cream, above), then remove from heat.

Step 2: Let the mixture cool thoroughly, then stir in the bourbon.

Step 3: Chill the mixture as much as you can, probably overnight in the coldest part of your refrigerator, then churn according to your machine’s manufacturer’s instructions.

This recipe pushes the alcohol content to its absolute limit. It will not want to freeze; you will have to force the issue. Let it churn for as long as your machine will put up with it (a full hour in my case), then very quickly transfer it to your freezing container and get it into the freezer immediately. Leave it for several hours, perhaps even 24.

What you will end up with is a very rich, milk-chocolatey ice cream with a boozy backbone. It’s very, very good, but it’s very soft. Even at its coldest it will have a pudding consistency, and it will dissolve into a puddle if you look at it too intensely. It is to be served and eaten immediately. Serve all the other ice creams to your dinner party guests before you break this one out. Do not wait until someone has blown out the candles.

Eat it immediately.

Or, hypothetically, you could serve the dish in an ice bath.

A Grownup Ice Cream – Fresh Mint

We all know what to expect from something mint-flavored. It will probably be a lovely green color. It might be shockingly minty, like a peppermint patty, or sweet and a little spicy, like a candy cane.

What we don’t usually expect is for it to taste herbal, which is odd when you think about it, because that’s what mint is — an herb.

This is a mint ice cream for a grownup, for someone who has just made two pool runs and gone to soccer practice and done a load of laundry and gotten eye-rolled for their trouble. This is a find-a-spot-in-the-shade-and-take-five-minutes-to-yourself-while-listening-to-Air-Supply adult ice cream with no M&Ms or cookie dough. It is. Mint. Ice. Cream.

Fresh Mint Ice Cream

• ¾ cup (150 grams) sugar
• 3 cups (750 ml) half & half
• pinch of salt

A large bunch of fresh mint – a double handful. At least 100 grams. Perhaps two packed cups. It doesn’t need to be picked or chopped. The stems and leaves are both fine for this, but you probably want to rinse it off. More is better.

Step 1: Heat the cream, sugar and salt in a medium saucepan until just before it boils, 175° to 190° F, stirring occasionally.

Step 2: Remove from heat.

Step 3: Add the mint to the hot cream mixture. Squash it down into the cream with a wooden spoon, until it wilts a little and is almost completely submerged. Cover the pot with a lid or a plate and let the mint steep for one hour, squashing it with your wooden spoon from time to time.

Step 4: Strain through a fine-meshed strainer, chill, and churn, either in your machine or using the “Freeze, Chop, Blend” method, and transfer to a freezing container.

Depending on how much mint you use, this will probably not be an intense Altoid-y ice cream. It will be an ice cream that tastes like actual mint. It has a slightly icy texture, which in this case is an asset; it adds to the refreshment.

Could you smooth it out to make it creamier? Yes, by replacing half of the cream with heavy cream, but try it this way your first time.

Could you add in something to make it a little more family-friendly? You know the plain chocolate wafers your mother used to make icebox cake? You could crumble some of those in layers when you move the ice cream to a container. It will taste like a more sophisticated Girl Scout cookie.

But, you know, ice cream.

Impressing People at a Dinner Party – Lemon Ricotta, Blueberry Swirl Ice Cream

Chocolate has better PR, but if pressed, a surprising number of people will tell you that lemon is their favorite sweet flavor; it’s tangy and floral and its slight sourness has a mouth-watering quality that is a little bit sparkly and magical.

But lemon ice cream has a problem. Lemon sherbet? Totally doable. Lemon sorbet? Piece of cake. But ice cream?

The problem is chemical. Lemon juice is very acidic. On a pH scale of 0 to 7, it has a score of 2. When the proteins in dairy are exposed to acid, you get something delightful, but not necessarily what we’re looking for here — cheese. Getting a finished product that is both lemony and creamy runs the risk of cheesiness. We can lower the cheese factor by not heating this ice cream base, starting with cold ingredients, and by churning it immediately, without leaving it to chill in the refrigerator, but we will still end up with a slightly chewy texture, which leaves us with a couple of options:

We could turn this into a sorbet, by replacing the dairy with coconut cream and almond milk, which would change the flavor slightly.

Or we could really lean into the cheesiness. Lemon has a well-known affinity for ricotta, the cheese you use in lasagna. (Ricotta with a little lemon syrup makes for a really good breakfast, by the way.) Why not go in that direction?

And add blueberries. Blueberries get along really well with lemon and ricotta. Think blueberry cheesecake.

Lemon Ricotta, Blueberry Ripple Ice Cream

• zest of 3 lemons
• ½ cup (100 grams) white sugar
• ½ cup (125 ml) fresh squeezed lemon juice, chilled
• 1 cup (250 ml) half & half, chilled
• 1 cup (250 grams) full-fat ricotta, chilled
• pinch of salt

A jar of blueberry preserves — store-bought is perfectly fine. The sugar and pectin will keep the preserves from freezing solid.

Step 1: Combine everything but the blueberry preserves in a blender, and blend thoroughly.

Step 2: Churn immediately. If you are using the “Freeze, Chop, Blend” method, freeze the mixture quickly as possible, in the coldest part of your freezer. If you have a stand-alone or chest freezer, this is the moment it has been waiting for its whole life.

Step 3: When you transfer the frozen lemon ice cream to its freezing container, layer it with large spoonfuls of blueberry preserves.

This is a delicious — dare I say it? — fancy ice cream. It will have a dense, slightly chewy consistency, but also an unusually pronounced dairy flavor. Often the dairy in ice cream is used largely as a flavor delivery device; in this case it is the flavor. I won’t say that it is an adult ice cream — children like it very much, thank you — but it is a sophisticated one.

Finally, a Cautionary Tale About Making Promises, and Involving Ice Cream Cake

But first, a short story:

Susan knew she was in trouble.

She had promised her daughter Lulu that she would be back from her business trip in time for Lulu’s Orange Belt Test in Taekwondo. She would be gone all week, but she would for certain be back by 6 p.m. on Friday.

Lulu had given her a hard look, then thrust her little finger out at Susan.

“Pinky-swear!” she demanded.

In spite of a slight fluttering in her stomach, Susan pinky-swore. She knew she would make it home in time; her last meeting was supposed to wrap up at 10:30 on Friday. She would have her carry-on bag with her at the meeting and she’d go directly to the airport. What could possibly keep her in Toledo?

A baggage-handlers’ strike, as it turned out, combined with high winds and hail. It was 2 a.m. on Saturday before she staggered through the door at home. She knew she’d be exhausted when Lulu woke her up at 6.

As it turned out, that wasn’t a problem. When she finally got up around 11 and went into the kitchen for some coffee, Lulu got up and walked away into the living room.

As often as she wished for a little peace and quiet, Susan quickly learned that the hostile silence of a 6-year-old grew increasingly soul-crushing as the day went on. She didn’t get any sympathy from her wife, either.

“Hey, you promised me, too. This is a You Problem.”

After a few hours, though, even Carmen started to feel a chill in the air and she took Lulu to spend the afternoon at her mother’s house, giving Susan a few hours to come up with a plan to salvage the tattered remains of her family’s love.

Which, somehow, is how she ended up at the dollar store. Not that she had any actual hope of finding a miracle there, but the dollar store is where Susan went when she needed to be inspired, creatively.

She found her answer in a display by the door, even before she went inside. Ten dollars and five minutes later, she had what she needed.

Susan wasn’t much of a baker, but she did have a strawberry cake mix in the cupboard at home, and half a gallon of strawberry ice cream in the freezer, so it seemed like a no-brainer to use a sandcastle mold from the dollar store to make a Pink Princess Ice Cream Cake.

It turned out to be a little harder than she anticipated.

It can’t be denied that this was a disappointing setback, but Susan’s father had always said that God hates a coward, so she refused to give up.

She still had a couple of hours to work with, so, stopping only to give the Gloppy Castle Cake to the heavy metal band who practiced in the garage next door — who subsequently declared her to be the Awesomest Chick Ever and asked her if she wanted to join the band (an idea she decided to put a pin in until she saw how the rest of the afternoon panned out) — Susan made another run to the dollar store and the supermarket, and tried again.

This time she used a more traditional sand bucket with sloped sides, which worked pretty well. By the time she added pink balloons, pink ribbons, a pink tablecloth and pink utensils, she had a credible Pink Bribe to offer Lulu when she got home, who decided to forgive her, even though she had decided that she didn’t like pink anymore and really wanted zebra stripes.

Carmen agreed that Susan had more or less redeemed herself, but wondered why she had used a children’s sand bucket as an ice cream mold, instead of a spring-form pan.

“A what, now?” Susan asked.

“A spring-form pan. You know, the pan with the ski-boot buckle on the side that I use for making cheesecake?’

“That’s just for cheesecake, though, isn’t it?”

…

“I’m not really very bright, am I?”

“That seems to be the theme of the weekend. Let’s make some strawberry margaritas.”

Triple Strawberry Ice Cream Cake

• 1 half-gallon carton of strawberry ice cream
• 1 box of strawberry cake mix, and the ingredients to make it
• 1 large jar of strawberry preserves

Step 1: Line the bottom of a large spring-form pan with parchment paper, then bake a strawberry cake in it, according to the directions on the box. Allow it to cool.

Step 2: Remove the cake from the pan, and chill the pan in your freezer. Meanwhile, use a bread knife to slice the cake in half across the middle, so you have two thinner cakes, not two semi-circular ones.

Step 3: Remove the strawberry ice cream from the freezer to soften slightly.

Step 4: Reline the bottom of your spring-form pan with more parchment paper.

Step 5: Scoop half the ice cream into the bottom of your pan, and smash it down with a spoon to completely fill the bottom section.

Step 6: Add a layer of cake. Because you baked it in this pan, it should fit perfectly. If you didn’t think things through, and used a child’s sand bucket, you will have to do some measuring.

Step 7: Use a large spoon to spread strawberry preserves across the cake. How much you use is up to you.

Step 8: Spread more preserves on the other half-cake.

Step 9: By this time the rest of your ice cream should have softened enough to add it to the cake in the pan without having to squash it too much. Do that, then flip the remaining half-cake, jam-side down into the pan, on top of the ice cream.

Step 10: Cover the final cake layer with plastic wrap, then put everything in the freezer to firm up.

Strawberry Margarita
2 to 3 frozen strawberries – approx. 50 gram, or 2 ounces
1½ teaspoons white sugar
2 ounces blanco tequila – I like Hornito’s for margaritas
1 ounce fresh-squeezed lime juice

Step 1: Thoroughly muddle the strawberries and sugar in the bottom of a cocktail shaker. I use a large pestle from a mortar and pestle; the handle of a hammer would work well for this.
Step 2: Add the tequila, then dry-shake the mixture. This means without ice. The tequila will do a good job of bonding with the fruity compounds in the strawberries.
Step 3: Add lime juice and ice, then shake again, until very cold.
Step 4: Strain into a cocktail glass, and drink while it is still blisteringly cold.
Unlike traditional Mexican Restaurant Strawberry Margaritas, this tastes strongly of actual strawberries and lime. It is best very cold, but not frozen. Haven’t you had enough frozen treats, already?