Category: Cover Stories

Downtown holiday parades, light displays and more

From downtown parades to spectacular multi-day light displays, here’s a list of festive happenings to get you into the holiday spirit this season.

• LaBelle Lights continues at LaBelle Winery’s Derry location (14 Route 111) now through Feb. 26. This festive outdoor light show features displays that are being changed periodically throughout its run, taking place on the facility’s golf course along a paved walking path. The display includes a 15-foot-tall selfie station made of wine barrels, designed and installed by LaBelle vineyard manager and professional woodworker Josh Boisvert. A number of themed events are also being planned in coordination with LaBelle Lights, including a “Crazy Christmas Hat Night” on Dec. 3 and an “Ugly Holiday Sweater Night” on Dec. 17. Hours of operation are from 4:30 to 9 p.m. on select days throughout the season. Tickets are $15. Visit labellewinery.com/lights to view the full calendar schedule.

• The Gift of Lights returns to New Hampshire Motor Speedway (1122 Route 106 North, Loudon), opening on Thursday, Nov. 25, and continuing through Sunday, Jan. 2. The 2½-mile drive-thru light show features a variety of scenes making up more than 500 different light displays along the track. It’s open from 4:30 to 9 p.m. every Sunday through Thursday, and 4:30 to 10 p.m. on Fridays and Saturdays, depending on weather conditions. The cost ranges from $30 to $35 per carload, and is $60 per limo or bus. Visit nhms.com/events/giftoflights.

• Downtown Nashua is once again hosting Plaid Friday, a shopping event alternative to Black Friday, on Friday, Nov. 26. Participants who wear plaid are eligible for giveaways, discounts and more at participating businesses. Go to 110 Main St. in Nashua to pick up a swag bag and a map of participating venues, along with coupons, discounts and other offers. Tickets are free, but a donation of $5 or $10 is suggested. Visit downtownnashua.org/shop-2/plaid-friday.

• The Town of Pelham and Pelham Community Spirit will present the second annual Festival of Lights on the town’s Village Green, beginning Friday, Nov. 26, and lasting through the end of the year. Visit pelhamcommunityspirit.org.

• The 35th annual Nutfield Holiday Parade is happening on Saturday, Nov. 27, kicking off at 1 p.m. in Derry. This year’s theme is “Unsung Heroes,” with the parade featuring more than 80 festive floats, marching units, performers and costumed characters. It will step off in front of the Adams Memorial Building before continuing down Broadway, making a left on Crystal Avenue and finishing at Hood Commons. The parade is part of the annual Very Derry Holiday Celebration, which will have multiple holiday-themed festivities around town, like live music at The Wandering Stage (Benson’s Lawn, 1 W. Broadway) and holiday crafts and photos with Santa from 2 to 5 p.m. at Veterans Hall (31 W. Broadway). Visit gdlchamber.org.

• The Wolfeboro Area Chamber of Commerce will host the Christmas in Wolfeboro Parade, scheduled for Saturday, Nov. 27, at 3 p.m. A view of the entire parade will be available from either side of Main Street in Wolfeboro, from in front of Carpenter Elementary School heading north to Mill Street. Visit wolfeborochamber.com/events/christmas-in-wolfeboro-parade.

• The Salem Holiday Parade returns for its 50th year on Sunday, Nov. 28, at 1 p.m. This year’s theme is “Golden Anniversary,” with the parade beginning at the intersection of Main and Policy streets in Salem. It will then continue down Main Street and turn right onto Geremonty Drive, ending at Salem High School. Visit salemnhparade.org.

Turkey trots and Santa Shuffle
Work up an appetite for Thanksgiving pie at area Turkey Trot race events happening Thanksgiving day (and a few later that weekend). December also has some other holiday-themed races. Find some final opportunities to run a 5K (and score some cool swag) in our Nov. 11 cover story, where Meghan Siegler talks about how these runs are put together and why runners enjoy taking part. See the e-edition of the issue at hippopress.com; the story starts on page 10.

• The Celebrate Laconia Lights Festival returns to the city of Laconia, featuring several ongoing events throughout the holiday season. It kicks off on Sunday, Nov. 28, with a downtown holiday parade beginning at 4:30 p.m. Also starting that day will be the Lights Festival coloring contest, with submissions accepted through Friday, Dec. 10, and the Light-Up Laconia Holiday Decorating Competition, which will run through Friday, Dec. 17. Visit celebratelaconia.org.

• Intown Concord’s annual Midnight Merriment event returns for the 28th year on Friday, Dec. 3, from 5 p.m. to midnight in downtown Concord. Activities will include holiday shopping at participating local businesses, strolling carolers, Nazzy’s holiday dance party, hot cocoa and S’mores, and meet-and-greets with Santa Claus from 5:30 to 8:30 p.m. in front of the New Hampshire Federal Credit Union building. Visit intownconcord.org.

• Join Fright Kingdom (12 Simon St., Nashua) for its annual Krampus-themed holiday event, “The Fright Before Christmas,” Friday, Dec. 3, through Sunday, Dec. 5, 7 to 10 p.m. each night, featuring a costume contest, a scary winter wonderland and more. Tickets are $29 and must be purchased in advance. Visit frightkingdom.com or call 809-1173.

• Vintage Christmas, an ongoing citywide celebration of the holidays, returns to Portsmouth with happenings that include the Candlelight Stroll Under the Stars during the weekends from Dec. 4 to Dec. 19 at Strawbery Banke Museum (14 Hancock St., 433-1100, strawberybanke.org); Labrie Family Skate at Strawbery Banke’s Puddle Dock Pond; the 31st annual Gingerbread House Contest and Exhibit at the Portsmouth Historical Society (10 Middle St., 436-8433, portsmouthhistory.org) now through Dec. 22, and more throughout the season, including various shows at The Music Hall (28 Chestnut St., 436-2400, themusichall.org). Visit vintagechristmasnh.org.

• Experience Hampton will present its annual Hampton Holiday Parade on Saturday, Dec. 4, at 1 p.m., which will kick off at the Hampton-North Hampton town line and end at Winnacunnet Road. This year’s theme is “Holiday Memories.” Visit experiencehampton.org.

• The Exeter Holiday Parade returns on Saturday, Dec. 4, beginning on Portsmouth Ave. at 5:30 p.m. and ending at Swasey Parkway. Visit exeterholidayparade.org.

• Manchester’s annual holiday parade is scheduled for Saturday, Dec. 4, kicking off at 4 p.m. at Veterans Memorial Park (889 Elm St.). The celebration will include snacks, letter carriers collecting letters to Santa Claus, and a variety of decorated floats, with several local organizations participating from the city Fire and Police departments to the Palace Theatre, the New Hampshire Roller Derby, the New Hampshire Fisher Cats and more. The parade is expected to begin immediately following the BASC Santa Claus Shuffle, a three-mile road race presented by Millennium Running. Visit manchesternh.gov.

• The Town of Nottingham’s Parks & Recreation Department is hosting a holiday parade Saturday, Dec. 4, at 10 a.m. at the community center (Stage Road). Visit nottingham-nh.gov.

• The Hampstead Christmas Parade returns for its 57th year on Sunday, Dec. 5, at 1 p.m. This year’s parade is Hawaiian-themed. Visit hampstead.nhlions.org.

• Bethany Church’s Greenland campus (500 Breakfast Hill Road) is hosting a drive-thru Christmas celebration Friday, Dec. 10, and Saturday, Dec. 11, from 5:30 to 8:30 p.m. each day. Experience a landscape bursting with Christmas lights and decorations, a live Nativity, holiday music and a 30-foot Christmas tree. Visit bethanychurch.com to register.

• The Southern New Hampshire Tour of Lights will run from Dec. 11 through Dec. 27, with multiple town parks and recreation departments participating, including Amherst, Milford, Jaffrey, Antrim, Fitzwilliam, Keene, Merrimack, Peterborough, Rindge and Troy. Contact your local recreation department by Dec. 6 to enter for a chance to win a gift certificate to a local area business.

• The Canterbury Shaker Village (288 Shaker Road) presents Merry Merry Canterbury, a holiday-themed celebration during the weekends of Saturday, Dec. 11, and Sunday, Dec. 12, and Saturday, Dec. 18, and Sunday, Dec. 19. Activities will include opportunities to ascend the “Stairway to the Clouds” in the horse barn, plus caroling, dance and theater performances, a magic show and more. Admission is $20 for adults and free for kids. Masks required. Visit shakers.org.

• Light Up New Boston will take place on Saturday, Dec. 11, from 6 to 8 p.m., directly following the town’s s’mores with Santa event on the gazebo. If you live in and around New Boston and have a light display to show off, contact the town’s Recreation Department at 487-2880 or at recreation@newbostonnh.gov with your address by Dec. 8. Maps will be available for families beginning Dec. 9 at newbostonnh.gov.

• Join the Beaver Brook Association (117 Ridge Road, Hollis) for its annual Winter Solstice Family Event on Sunday, Dec. 19, with time slots from 2 to 4 p.m. There will be a self-guided trail with a nature story about the origins of the Winter Solstice, plus facts about New England wildlife and the tradition of the Yule log. The cost is $12. Visit beaverbrook.org.

Craft fair season
Do some shopping for artisan-made items at local craft fairs. Find listings for the coming weekend’s craft fairs most weeks on the This Week page (page 9 in this and most issues). Know of an upcoming craft fair? Let us know at adiaz@hippopress.com.

Featured photo: Santa Shuffle. Courtesy photo.

Pre-game the holiday

The night before Thanksgiving is known as Friendsgiving or Drinksgiving, depending on intent. Whatever it’s called, bar and restaurant owners far and wide consider it the second busiest day of the year, after New Year’s Eve, as old friends meet up and family members regroup ahead of the long weekend. Here are some area options to consider for the evening of Wednesday, Nov. 24.

• 603 Brewery (42 Main St., Londonderry, 404-6123) Seacoast funk and soul band Clandestine performs popular tunes and originals.

• Alamo Texas Barbecue & Tequila Bar (99 Route 13, Brookline,721-5000) Music from independent folk rock singer-songwriter Brother Seamus.

• Amphora (55 Crystal Ave., Derry, 537-0111) Singer, guitarist and 2013 NHCMA New Country Entertainer of the Year Eddie Sands plays favorites.

• Area 23 (State Street, Concord, 881-9060) The regular open mic Wednesday is often anything but at this music-friendly taproom and restaurant.

• Auburn Pitts (167 Rockingham Road, Auburn, 622-6564) Ronnie B & Sarah B Duo, together for 13 years and playing covers with food and drink specials

• Boston Billiard Club & Casino (55 Northeastern Blvd., Nashua, 943-5630) Dave Ayotte Duo & DJ Spindler perform.

• Bridgewater Inn (367 Mayhew Turnpike, Bridgewater, 744-3518) Rebecca Turmel plays classic rock and contemporary covers ranging from Fleetwood Mac and CCR to Kelly Clarkson, Ed Sheeran and Sara Bareilles.

• Copper Door (15 Leavy Dr., Bedford, 488-2677) Area favorite Chad LaMarsh performs.

• Copper Door (41 S. Broadway, Salem, 458-2033) A Seacoast mainstay with a solid following across the rest of New Hampshire, Pete Peterson plays and sings.

• Crow’s Nest (181 Plaistow Road, Plaistow, 974-1686) DJ SOB spins dance music.

• Derryfield (625 Mammoth Road, Manchester, 623-2880) D-Comp Band, the acoustic duo of Nate Comp and Demetri Papanicolau, play covers.

• Fody’s (9 Clinton St., Nashua, 577-9015) Bill Meech performs.

• Fody’s (187 Rockingham Road, Derry, 404-6946) DJ Mark Allen spins the tunes.

• Fratello’s (155 Dow St., Manchester, 624-2022) Jeff Mrozek brings his passion for classic rock and soul, along with recent favorites like Nirvana and Kings of Leon.

• Fratello’s (194 Main St., Nashua, 889-2022) Prolific singer, songwriter, guitarist, bass player and drummer Sean Coleman performs.

• Getaway Lounge (157 Franklin St., Manchester, 627-0661) Mugshot Monday plays classic rock hits.

• Giuseppe’s (312 Daniel Webster Hwy., Meredith, 279-3313) John Stanley Shelley plays rock, country, blues, funk and folk.

• The Goat (50 Old Granite St., Manchester, 222-1677) It’s DJ music with no cover charge, and likely a little line dancing.

• The Goat (142 Congress St., Portsmouth, 590-4628) Performing solo, Alex Anthony draws inspiration from Ray Lamontagne, James Taylor, Van Morrison, Damien Rice and City & Colour.

• Hancock Depot Cabaret (27 Depot Road, Hancock, 641-0076) Jillian Bosworth Memorial Show with Tumbletoads, Modern Fools, Kyle Webber and Andrew Szmauz.

• Hermanos (11 Hills Ave., Concord, 224-5669) Brian Booth plays favorites across the decades.

• High Octane Saloon (1072 Watson Road, Laconia, 527-8116) Dirty Looks Band rocks the Lakes Region roadhouse.

• Homestead (641 Daniel Webster Hwy., Merrimack, 429-2022) Austin McCarthy, vocalist for Carolina Burn, Chasing Trends and Natural Order, plays and sings.

• Jimmy’s Jazz & Blues Club (135 Congress St., Portsmouth, 603-5299) Davina & the Vagabonds entertain at this recently opened music room.

• Lilac City Grille (103 N. Main St., Rochester, 332-3984) Tim Theriault & 75-cent wings precede the big bird day.

• Lithermans Limited (126 Hall St., Unit B, Concord, 219-0784) Up Street Food Truck offers up goodies at this Capital City microbrewery.

• Luk’s (142 Lowell Road, Hudson, 889-9900) Acoustically Speaking strips down favorite songs back to their basic bones.

• Lynn’s 102 Tavern (76 Derry Road, Hudson, 943-7832) New Hampshire rock cover band Sindicate plays hits.

• Murphy’s Taproom (494 Elm St., Manchester, 644-3535) Pulling from a catalog of over 100 songs from the ’60s to today, Blue Matter performs.

• North Beach Bar & Grill (931 Ocean Blvd., Hampton Beach, 967-4884) Rock duo Radioactive plays.

• Northwoods Brewing Co. (1334 First NH Turnpike, Northwood, 942-6400) Johnson’s hosts Friendsgiving at this microbrewery.

• Pasta Loft (220 E. Main St., Milford, 378-0092) 12th Annual Winterfest with Dezent, featuring Mariah Deluage. Bring an unwrapped toy to donate to Toys For Tots. Free beanies for the first 100 people.

• Pipe Dream Brewing (40 Harvey Road, Londonderry, 404-0751) Turn Down For Turkey event with DJ Ache spinning.

• Portsmouth Gas Light (64 Market St., Portsmouth, 430-9122) Ralph Allen performs favorites from a range of genres.

• Press Room (77 Daniel St., Portsmouth, 431-5186) Thanks 4 Giving A Sh!tmas is a funk, hip-hop and poetry concert to raise money for HAVEN featuring The Bulkheads, Adrienne Mack-Davis, DJ Chad Banks, Myles Burr and The Incredible Chuck of Notoriety. Krystal Wallbaum’s collaborative project The Artistic Thread will also be hosting a silent art auction at the event, with five local artists donating at least 50 percent of their profits to HAVEN.

• Rage Cage (10 W. Hollis St., Nashua, rawamericanhiphop.com) Fee the Evolutionist performs in advance of releasing his collaborative single “Beast Over Beats,” featuring hip-hop talent from across the Granite State.

• Red’s Kitchen & Tavern (530 Lafayette Road, Seabrook, 760-0030) Chris Lester, a guitarist who’s toured with Sully Erna and is a member of popular tribute act Dark Desert Eagles, performs.

• Rochester Opera House (32 N. Main St., Rochester, 335-1992) Comedian Bob Marley performs at 6 and 8 p.m., tickets $38 and up. It’s not a pub, but what’s better than a laugh to kick off the long weekend? The comic appears again with two shows each on Friday and Sunday.

• Sawbelly Brewing (156 Epping Road, Exeter, 583-5080) Dyer Holiday performs; the Lowell duo release an album, Together and Broken, in March.

• Stark Brewing Co. (500 Commercial St., Manchester, 625-4444) Karaoke with Cox Karaoke is a regular midweek attraction.

• Stone Church (5 Granite St., Newmarket, 659-7700) Senie Hunt Trio, led by the percussive guitarist who divides his time between New England and Nashville, performs revved-up rock and blues — $12

• Stonecutters Pub (63 Union St., Milford, 213-5979) Swipe Left with Rick Carr and Phillip Gerekos helps the restaurant-bar celebrate its first year in business.

• Stones Social (449 Amherst St., Nashua, 943-7445) Charlie Chronopoulos performs, with sales proceeds from a seasonal drink special, Girl Dad (sesame vodka, maple cream and espresso liqueur), going to the Nashua Children’s Home.

• Strange Brew (88 Market St., Manchester, 666-4292) Jake Pardee & Friends, led by producer and Berklee alum, perform.

• Stripe Nine Brewing (8 Somersworth Place, Somersworth, 841-7175) Dancing Madly Backwards, named after a song from ’70s rockers Captain Beyond, performs.

• Stumble Inn (20 Rockingham Road, Londonderry, 432-3210) It’s a twin bill with 21st & 1st and Jodee Frawley.

• Telly’s (235 Calef Hwy., Epping, 679-8225) The Drift performs.

• Thirsty Moose (21 Congress St, Portsmouth, 427-8645) Mattson, a powerhouse hybrid pop rock trio, performs.

• To Share Brewing (720 Union St., Manchester, 836-6947) DJ Shamblez spins dance music in the taproom.

• Tower Hill Tavern (264 Lakeside Ave, Laconia, 366-9100) Thanksgiving Eve Pahty in the Lakes Region. Call for details.

• Village Trestle (25 Main St., Goffstown, 497-8230) Jordan Quinn & Clint Lapointe perform together.

• Wally’s Pub (144 Ashworth Ave., Hampton Beach, 926-6954) Beer pong, lawn games and live music from Jamsterdam.

Featured photo: Chad LaMarsh. Photo by Sid Ceaser Photography.

Holiday-themed charcuterie boards that taste as good as they look

603 Charcuterie in late 2020, she started with just filling small takeout orders. A year later she’s teaching weekly classes that keep getting sold out, and she recently expanded into catering larger boards and grazing tables for weddings.

“This business started because I have always loved making charcuterie boards … just for family parties, birthdays and events,” Zwart said. “It has blown up way more than I thought, and I’ve just been going, going, going, and continuing to add more things on.”

More than just throwing cured meats and cheeses on a platter, creating the most intricate charcuterie boards is all about finding those palates that complement one another. It’s a key part of what Zwart teaches in her classes and what other charcuterie businesses offer in their boards.

The upcoming holiday season is a great time of year to discover these flavor pairings. We spoke with New Hampshire restaurants, shops and charcuterie businesses for tips on how to construct holiday-themed boards that will stand out and taste just as delicious as they look.

Say cheese

Beyond a run-of-the-mill sharp cheddar or colby jack, cheeses varying in flavor, color and consistency will lend themselves to even more added pairings you can play with on your board.

“If you have a soft cheese then you’d want something sweet and fruity to go with it, like a sweet jam. A hard, mild cheese can go with a mustard or something spicy,” Zwart said. “For people who are afraid of venturing out to the fancier cheeses, a manchego or a smoked cheddar is great. Manchego is a cheese from Spain, and the taste of it is kind of like a sharp cheddar mixed with a hard Parmesan. In my classes I call it a gateway cheese, because it’s kind of like the next step.”

Erica Stanford of The Char 603, based in Kingston, said brie is a great choice of cheese if you’re looking to incorporate sweeter or fruitier flavors. Even fancier cheeses, like blueberry goat cheese or cranberry cinnamon goat cheese, take it a step further by adding a fun pop of color.

“I think a lot of times when it comes to cheese, people like to stick to their cheddars or their pepper jacks,” she said, “but there are so many other cheeses that have so much good flavor that you wouldn’t even think about, and they also end up enhancing all the flavors on the board. … Another one that I love is a creamy Toscano cheese, and it’s with syrah, so it has a wine rind on it. It’s got a beautiful purple color and it also tastes amazing.”

With a round cheese like brie you can create themed cutouts in the center of the cheese wheel out of a small cookie cutter, which can then be filled with a sweet jam.

“You’d want to use a cookie cutter that’s smaller than the diameter of the brie, so it doesn’t cut off the edges, and then you’re cutting the whole top off so it’s like a flat cookie,” Zwart said. “Then you can just press your cutter into that top piece, put jam on your bottom piece and place the top part back over it without the little cutout. … Anything sweet and fruity works well. A fig jam is great, or a strawberry rhubarb or apricot jam. Even maple is good.”

When it comes to cured meats, you can stick with a simple genoa salami or soppressata, or go with prosciutto, a sweeter and saltier option that Zwart said goes well on a holiday board. Slices of salami can also be easily transformed into “roses” for additional aesthetic appeal.

“I call them ‘meat flowers,’” she said. “You roll up a slice nice and tight, and then you wrap another one tightly around it and then another and another, and then you start loosening up over time. You loosen them up and just keep wrapping them around, not too symmetrically.”

Additional accoutrements

An artfully crafted charcuterie board may start out with cheeses and salamis, but how you build it from here can really be about making it your own unique creation.

“You can play around with different combinations, and the options are endless,” said Melissa Hayden, co-owner of Granite Slates of Stratham. “Berries, dried fruits, honey and jams bring fresh and sweet flavors, and dark chocolates or cookies are great additions as well.”

For holiday boards, Stanford said, herbs like rosemary, sage or thyme can make great additions when used as garnishes. White chocolate-covered cranberries are also a favorite of hers.

“They are fantastic,” she said. “The great thing about them is that you’re getting the white and the red, but you’re also getting that sweet and slight sour kick.”

No matter the time of year, Zwart’s favorite ingredients to add to boards are pickled items, like kalamata olives and pepperoncinis. But you could even go with dilled green beans or asparagus.

“I think it’s very vegetably, very fall-looking, and would be great for Thanksgiving,” she said. “Grapes are always a good staple too. I feel like most people at gatherings, when they are eating charcuterie, a lot of them are drinking wine, so that’s self-explanatory. Depending on the kind of color scheme, if you’re trying to stick to fall colors, you can use red grapes.”

Another trick you can do is make a flower out of a kiwi fruit, taking a knife and cutting in small zigzag-shaped slices, or what Zwart said is similar to the mouth of a jack-o’-lantern.

As for crackers, Stanford recommends serving them on the side or away from anything moist or wet, like salami or goat cheese.

“One of the things I’ve been working with is using a cupcake liner and putting your crackers in that … and you can get holiday-themed ones too, so that’s an extra fun piece,” she said.

Hayden also said crackers ought to be served on the side, especially if you’re storing your board.

“While most of the ingredients … will remain fresh in the fridge for 24 hours, crackers will not,” she said. “They tend to get soggy and absorb the flavors of everything around them.”

Charcuterie classes

If you want to learn some hands-on tricks (while sampling lots of cheese), you can take a charcuterie board-building class led by Theresa Zwart of 603 Charcuterie, based in Derry. She began offering classes at Creative Chef Kitchens this past February, but has since branched out to doing them at area wineries and breweries. Private classes can also be booked.

Participants are provided everything from the ingredients to the tools, right down to the wooden board itself, which can be taken home at the conclusion of each class. From start to finish, classes typically take around an hour and a half to two hours, and Zwart will often change up which types of cheeses, meats and other accoutrements are featured.

“During every class, I teach people how to make a salami rose and some sort of fruit flower,” Zwart said. “Then there’s different ways of arranging everything, and different ways of cutting hard cheeses versus soft cheeses. I’ll talk them through the pairings as well, so for example if you have a soft creamy cheese I’d say you’d want a sweet fruity flavor.”

Two beers or wines are usually factored into each class cost, depending on where it’s being held.

The feedback for her classes has been so great that Zwart said they repeatedly sell out, often with returning participants who then bring a new guest to try them.

“I think people like that it’s a different sort of date night idea or a thing to do,” she said. “It’s kind of similar to a paint night, but it’s even better because you get to eat the finished product.”

Here are a couple of 603 Charcuterie’s upcoming classes, but be sure to check back on their website and Facebook page, as more dates will be announced in the near future. Email 603charcuterie@gmail.com to register.

• Sunday, Dec. 5, at White Birch Brewing (460 Amherst St., Nashua), from 5 to 7 p.m. Tickets are $98.
• Tuesday, Dec. 14, at Rockingham Brewing Co. (1 Corporate Park Drive, Derry), from 5:30 to 7:30 p.m. Tickets are $98.

Leave it to the pros

If you’d rather order and pick up a ready-to-eat charcuterie board for your next holiday gathering, several local eateries and other businesses have you covered.

Steven Freeman started pushing charcuterie boards when he took over ownership of Angela’s Pasta & Cheese Shop in Manchester in June 2020, but he was making them for decades before then. Each board at Angela’s is built less than 24 hours from when it’s picked up, featuring cheeses sliced in house, and you never know what other additions you might come across.

“Fresh local honeycomb is the centerpiece of every one of our charcuterie boards, because the sweetness of the honey is a natural pairing for almost anything,” Freeman said. “What I love about selling charcuterie at the shop is that we get to expose our customers to a bunch of cheeses, or nuts, or fancy items that they wouldn’t have otherwise tried.”

Caperberries, for example, are tart fruits the size of the grapes that you’ll sometimes find. Freeman has also loaded up his boards with marcona almonds, flavored jams and jellies, amarena cherries, European orange peels, and even a special toffee variety he gets locally.

“We interview the customer and ask them what they want,” he said. “Some might say they want more cheese than meat, or they say they don’t want any stinky blues or runny triple creams … so we let them sort of define the parameters and then let us go wild.”

At Local Baskit in Concord, owner Beth Richards said she has begun offering small- and large-sized custom cheese and charcuterie boards, in addition to single-serve “jar-cuteries,” which feature a variety of sweet and savory items portioned individually in small mason jars.

“I’ve been doing the grazing boards for the last two holidays for our subscribers, and last year they really took off,” Richards said. “I saw the jarcuterie on the Today show like everybody else, and decided to make it a line sold year-round. … I think they’re really fun for a book club or some type of small gathering, or they can even be really cute for kids’ birthday parties.”

Fig & Olive out of Milford features four standard boards, each with distinct flavor profiles and cheeses, meats and other accoutrements to match, but owner Danielle Tedford has since introduced other themed options. The brunch board, for instance, consists of brie cheese, fresh fruit and prosciutto along with mini biscuits, a fruit jam and flavored bread slices, while holiday cocoa boards have included candy canes, marshmallows, chocolate chip cookies and more.

“I really love to putting the effort in to bring different flavors together that work, or things that maybe people don’t really think of that would go together,” Tedford said.

All across the board

Some charcuterie businesses in the state even have local partners for their wooden boards.

Zwart, for instance, sources her boards from Souhegan Wood Design of Amherst, which you get to take home with you after completing a class with 603 Charcuterie. Owner Andy Pearl is a self-taught charcuterie board builder who said he started the business as a side job making one for his own wife. He makes a few different sizes out of maple, birch and cherry hardwood.

Erica Stanford of The Char 603 in Kingston similarly began a partnership with Fox + West, a woodworking company out of Danville, for her own hand-crafted boards.

In Contoocook, New Hampshire Bowl & Board is unique for not only making its own reversible boards — featuring a cutting and carving board on one side, a charcuterie serving board on the other — but also its own charcuterie-themed accessories, from smaller wooden trays to carry your olives or your nuts, to wooden honey dippers and cheese spreaders.

“I think every board should have a little companion with it,” owner Paul Silberman said. “We try to give people the ability to really make it their own. Much of it can be personalized.”

Where to get charcuterie boards, artisan cheese boards and platters

This list includes New Hampshire-based businesses offering custom charcuterie boards ahead of the holiday season, in addition to butcher shops offering meat and cheese platters and restaurants offering artisan cheese and charcuterie boards from their starter menus. Do you know of a local business offering charcuterie or cheese boards or platters that isn’t on this list? Let us know at food@hippopress.com.

• 603 Charcuterie (Derry, 603charcuterie.com, find them on Facebook and Instagram) offers charcuterie boards to go, sourcing nearly all of its items from New Hampshire providers. Owner and founder Theresa Zwart also regularly holds charcuterie board-building classes at area breweries and wineries and, as of last month, is now licensed to provide catering services to weddings and other larger events and parties. Special holiday-themed charcuterie boards are available to order for Thanksgiving and Christmas, for pickup at Creative Chef Kitchens (35 Manchester Road, Derry).

• 815 Cocktails & Provisions (815 Elm St., Manchester, 782-8086, 815nh.com) offers charcuterie boards on its starters menu, featuring hand-selected cured meats, cheeses and other accoutrements.

• 900 Degrees Neapolitan Pizzeria (50 Dow St., Manchester, 641-0900, 900degrees.com) offers an artisanal cheese display with nuts and fresh fruit on its private dining and catering menu, featuring herb-crusted goat cheese, cubed grana padano, provolone, Italian fontina, Gorgonzola, and other soft and hard cheeses. The eatery’s dine-in appetizer menu also has cheese boards with the option to add cured meats like prosciutto, ham or salami.

• Angela’s Pasta & Cheese Shop (815 Chestnut St., Manchester, 625-9544, angelaspastaandcheese.com) takes orders for charcuterie boards, featuring freshly sliced cheeses, cured meats, and other items like nuts, dried fruits and more. Boards are usually available for pickup with a 24- to 48-hour ordering notice.

• Bedford Village Inn (2 Olde Bedford Way, Bedford, 472-2001, bedfordvillageinn.com) offers an artisan local cheese board on its dining room appetizer menu, featuring house-made baguettes, lavash, black pepper walnuts and local honey.

• The Birch on Elm (931 Elm St., Manchester, 782-5365, thebirchonelm.com) has a cheese and charcuterie option with a rotating selection of meats and cheeses, as well as grilled bread and house pickles and preserves.

• Brothers Butcher (8 Spit Brook Road, Nashua, 809-4180; 142 Lowell Road, Hudson, 577-1130; brothers-butcher.com) offers assorted deli platters featuring Boar’s Head meats and cheeses, available in medium (serves 15 to 20 people) and large (serves 25 to 30 people) sizes. Selections can include Genoa salami, hot capicola, prosciutto, honey ham, provolone cheese and more. Order as soon as possible for Thanksgiving — pickups will be available through Wednesday, Nov. 24, at 5 p.m.

• Cask & Vine (1 E. Broadway, Derry, 965-3454, cask.life/cask-and-vine) offers “A Little Something to Nosh On,” featuring a selection of assorted cheeses, salami, dried fruit, hummus, dilly beans, crackers and pita chips.

• Celebrations Distinctive Catering (1017 Second St., Manchester, 888-401-3663, celebrationsmenu.com) offers a handcrafted charcuterie and tapas display (serves five people) featuring organic salmon, sous-vide Magret duck rillettes, prosciutto-wrapped dates stuffed with Gorgonzola and almonds, grilled assorted vegetables and more. Assorted cheese, fruit and vegetable platters (serves 10 people) are also available.

• The Char 603 (Kingston, char603.us, and on Facebook and Instagram @thechar603) offers a variety of themed charcuterie boards to go, available to order online with at least a few days advance notice with local pickups and deliveries.

• Colby Hill Inn (33 The Oaks, Henniker, 428-3281, colbyhillinn.com) offers a local farmers’ cheese and charcuterie plate, which includes four local cheese and two charcuterie selections, plus house-made pickled vegetables, grilled bread, artisanal crackers, and other accoutrements like fig paste and honey.

• Concord Food Co-op (24 S. Main St., Concord, 225-6840, concordfoodcoop.coop) offers a cheese and cracker tray on its catering menu, featuring assorted domestic and imported cheeses that are served with candied pecans and dried cranberries.

• Copper Door Restaurant (15 Leavy Dr., Bedford, 488-2677; 41 S. Broadway, Salem, 458-2033; copperdoor.com) offers a charcuterie and cheese board on its starters menu, featuring hand-selected meats, cheeses and seasonal accompaniments.

• The Crown Tavern (99 Hanover St., Manchester, 218-3132, thecrownonhanover.com) offers a party platter on its starters menu, featuring soppressata, pepperoni, fresh mozzarella cheese, Vermont cheddar, feta, olives and wood oven focaccia.

• Cured and Craved (Auburn, find them on Facebook and Instagram @curedandcraved) takes orders for charcuterie boards to go. The contents of each board may vary depending on availability but will typically include cured meats like prosciutto, salami and pepperoni, goat cheese, brie, sharp cheddar, Gouda and blue cheese, and additional items like Kalamata olives, nuts, and fruits like grapes, dates, kiwis or dragon fruit. Orders can be placed online through the Facebook page, with local pickups and deliveries available.

• Fig & Olive (Milford, figandolivenh.com, and on Facebook and Instagram @figandolive.nh) offers a variety of themed charcuterie boards to go. Selections include classic boards like “The Spicy,” “The Sweet,” “The Savory” and “The Smokey,” while owner Danielle Tedford has also done brunch boards and holiday cocoa boards. An advance ordering notice of at least five days is requested, to be placed online through the website. Boards can be picked up or delivered in Milford or surrounding areas.

• The Flying Butcher (124 Route 101A, Amherst, 598-6328, theflyingbutcher.com) offers deli platters featuring a variety of assorted meats and cheeses, including ham, roast beef, turkey, Genoa salami, and American, Swiss and provolone cheese. At least a week’s advance ordering notice is encouraged.

• The Foundry Restaurant (50 Commercial St., Manchester, 836-1925, foundrynh.com) offers local cheese and charcuterie plates on its starters menu, with the option to add house-made pickles or chef’s choice mixed nuts.

• Granite Slates (Stratham, graniteslates.com, and on Facebook and Instagram @graniteslates) offers charcuterie boards with hand-selected cheeses, meats, assorted crackers, seasonal fruits, nuts and more. Boards are available in three sizes (small, medium and large), with the most popular, the medium, serving four to six people. Ordering is done online, with pickup and delivery options within 25 miles of Stratham. Co-owners Sarah Thibodeau and Melissa Hayden currently have plans to open a retail charcuterie shop, where they hope to offer classes and provide seating to enjoy small boards with locally made baked goods, coffee and tea.

• Greenleaf (54 Nashua St., Milford, 213-5447, greenleafmilford.com) has a local cheese board on its starter menu, usually with other accoutrements like honeycomb, crostini or pickled cucumber.

• Hermit Woods Winery & Deli (72 Main St., Meredith, 253-7968, hermitwoods.com) offers a few charcuterie and cheese board options on its deli menu, featuring a variety of New England-sourced meats, cheeses and spreads that are served with crackers. Ingredients can also be packed individually for you to take home and create your own board with.

• Industry East Bar (28 Hanover St., Manchester, 232-6940, industryeastbar.com) has a charcuterie board on its starters menu that is available in small and large sizes, featuring an assortment of cured meats and cheeses, candied nuts, local honey, crostini, pickles, preserves and whole grain mustard.

• J&B Butcher (259 E. Main St., East Hampstead, 382-0999, jandbbutcher.com) offers a variety of Boar’s Head deli platters on its catering menu, like the Italian festival, featuring mortadella, salami, hot capicola, prosciutto and provolone cheese.

• LaBelle Winery (345 Route 101, Amherst; 14 Route 111, Derry; 672-9898, labellewinerynh.com) offers an artisan cheese board on its holiday catering menu, featuring an assortment of artisanal local cheeses with dried fruit, nuts and The Winemaker’s Kitchen jam that’s served with crackers. Two sizes are available. The deadline has passed to place orders for Thanksgiving, but Christmas orders are now being accepted.

• Local Baskit (10 Ferry St., Concord, 219-0882, localbaskit.com) is now offering custom cheese and charcuterie boards, available for individual orders of small and large grazing platters, as well as individually portioned “jar-cuteries,” featuring sweet or savory items served up in small mason jars. Each order can be custom made with a 24-hour notice or less, depending on volume.

• McKinnon’s Market & Super Butcher Shop (236 N. Broadway, Salem, 894-6328; 2454 Lafayette Road, Portsmouth, 559-5714; mckinnonsmarkets.com) offers several types of cheese platters on its catering menu. The classic cheese platter, for instance, comes in 12- or 16-inch sizes and features hand-cut selections of cheddar, Swiss, pepper jack and colby jack cheeses, and is garnished with red and green seedless grapes and a port wine cheese ball with almonds.

• Moulton’s Kitchen & Market (10 Main St., Amherst, 673-2404, moultonsmarket.com) offers several types of snack platters on its catering menu, including a Calef’s cheese and cracker tray that’s available in small (serves six to eight people) and large (serves 12 to 15) sizes.

• Mr. Steer Meats (27 Buttrick Road, Londonderry, 434-1444, mrsteermeats.com) offers a variety of meat and cheese platters to choose from, including the Italian festival, which features Genoa salami, capicola, mortadella, sopressata, pepperoni, your choice of two cheeses, and prosciutto as an added option. Platter orders require at least a 24-hour notice.

• Palette (Exeter, palettegrazeboards.com, and on Facebook and Instagram @palettegrazeboards) is a sister business of Laney & Lu in Exeter, offering several types of assorted boxes of artisanal cheeses, meats, crackers, fruit and more. They’re taking Thanksgiving orders now with a 48-hour advance notice. Orders must be placed by Nov. 22 for you to receive them by Thanksgiving Day. Free pickups can be made on Wednesday, Nov. 24, at Laney & Lu (26 Water St., Exeter), while deliveries can also be made within a 60-mile radius.

• Presto Craft Kitchen (168 Amory St., Manchester, 606-1252, prestocraftkitchen.com) is taking orders for charcuterie board platters for Thanksgiving, available in several sizes, including small (serves 6 to 10 people), medium (serves 12 to 18 people), large (serves 20 to 30 people) and mega (serves 50). Each board features an assortment of domestic and imported cheeses, along with Italian salumi, berries, crackers and breads. Order by Nov. 19. Pickups will be on Tuesday, Nov. 23, and Wednesday, Nov. 24.

• The Prime Butcher (201 Route 111, Hampstead, 329-7355; 58 Range Road, Windham, 893-2750; primebutcher.com) offers several platters on its catering menu, like a Boar’s Head meat and cheese platter with added garnishes, and an antipasto platter with Italian cold cuts and marinated vegetables.

• Revival Kitchen & Bar (11 Depot St., Concord, 715-5723, revivalkitchennh.com) has a New England-sourced cheese selection on its starters menu, which you can build by choosing add-ons like fennel salami, marcona almonds, marinated olives and more.

• Station 101 (193 Union Sq., Milford, 249-5416, station101nh.com) has a small selection of food items to go with its beer selections, including an assortment of cheeses, meats and crackers.

• TJ’s Deli & Catering (2 Pittsburgh Ave., Nashua, 883-7770, tjsdeliandcatering.com) has a variety of trays and platters on its catering menu, including a tray of assorted cheeses with pepperoni, and an Italian platter that has imported ham, Genoa salami, mortadella, pepperoni and provolone cheese, along with potato salad, pickles, olives and rolls.

• Tomahawk Butchery & Tavern (454 Daniel Webster Hwy., Merrimack, 365-4960, tomahawktavern.com) offers charcuterie boards featuring four meats and four cheeses, along with bread, honey and bruschetta.

• The Town Cabin Deli & Pub (285 Old Candia Road, Candia, 483-4888, towncabin.com) offers several types of platters on its catering menu, like a cheese and cracker platter with the option to add meats, and an Italian platter available in two serving sizes, with imported mortadella, capicola, salami, pepperoni and provolone, served on greens with marinated artichoke hearts, roasted red peppers and kalamata olives

• The Tuckaway Tavern & Butchery (58 Route 27, Raymond, 244-2431, thetuckaway.com) offers several types of trays and platters on its catering menu, including assortments of meats and cheeses that are available in half tray (serves 15 people) and full tray (serves 25 people) sizes.

Brie cheese and jam cutout
Information courtesy of Theresa Zwart of 603 Charcuterie in Derry

• Choose a wheel of brie cheese with a diameter wider than your chosen cookie cutter.
• Choose a top side of the brie and carefully cut it off, about ¼ inch thick. You should have a wide circle base and a thin circle top.
• Use your cookie cutter to cut the shape in the middle of the thin top piece of your brie.
• Carefully remove your cookie cutter, keeping both the outside and the inside of the brie intact. Set aside the inside piece.
• Place a scoop of your choice of fruit jam in the center of your large base brie.
• Take your thin top piece of brie and place the intact outskirts back on the base (the jam is in the center and showing in the open shape). Gently “squish” the outside edges of your circle to the base to secure the jam in the center.
• Place the inside of the brie cut anywhere you want on your board and enjoy.

Featured photo: Angela’s Pasta & Cheese Shop in Manchester. Courtesy photo.

Why races are great fundraisers and what it takes to make them succeed, plus fun runs for the end of the year

When the board of the Bow Athletic Club was brainstorming fundraising possibilities, they loved the idea of a community block party, but they needed another element that would draw people to the party. They decided on a 5K fun run and walk, and the first annual BACtoberfest 5K and Block Party was held last month.

“It was off-the-charts great,” Bow Athletic Club President Bryce Larrabee said. “It went better than our wildest expectations.”

Larrabee said that about 75 percent of the people who went to the party participated in the run first.

“The run brought people out,” he said.

Not only that, but about 80 percent of the work that went into putting on the fundraiser was for block party logistics. Putting together the 5K, Larrabee said, was “surprisingly easy.”

The club raised more than $10,000 to add to its coffers, which they draw from to support causes and needs in the community.

“We made a lot more money than we expected,” Larrabee said.

The BACtoberfest 5K and Block Party joins hundreds of other run-centric events that are raising money for charities throughout the state. Find out what makes runs good fundraisers, what it takes to make them successful and which upcoming runs you should sign up for, whether you want to support a specific charity, dress up as a turkey or get through a few miles for the post-race beer and pizza.

Money makers

“Fundraisers come in a lot of different shapes and sizes,” John Mortimer, founder of Millennium Running in Bedford, said, joking that “it’s probably easier to have a bake sale.”

But runs are profitable, as evidenced by the inaugural BAC 5K. A more established race, the Jingle Bell Run in Manchester, put on each December by the Arthritis Foundation for the past 30 years, raised well over $30,000 last year.

And then there are organizations like Millennium and Total Image Running in Manchester, which put on their own signature runs and provide services to other organizations that need support with logistics to put on a race.

“For every single one of [the signature races], we pick a nonprofit charity partner,” Mortimer said. “We’ve donated just north of $1.1 million.”

According to Christine Lewis, co-owner of Total Image Running, since it started in 2018, Total Image has donated and helped raise more than $200,000 for local charities. And Seacoast-based Loco Races has contributed more than $1 million to nonprofits and running clubs in the past decade, according to its website.

Charities like Veterans Count reap the benefits of these donations. Last weekend’s Manchester City Marathon, which Millennium owns and operates, has been supporting Veterans Count for several years and is just shy of raising $100,000 for that nonprofit alone.

“The expenses are so small compared to [the profit],” said Julia Moore, associate director for the Arthritis Foundation New England. “It’s maybe 10 percent to 15 percent of the event money that we raise.”

Raising awareness

For nonprofits like the Arthritis Foundation, an event like the Jingle Bell Run is a fun way to draw attention to a cause that affects more people than many realize — 1 in 4, with 54 million people diagnosed each year, according to Moore.

“It’s really a great way to champion those who [live with arthritis],” Moore said.

The Jingle Bell Run is also an opportunity to shine a light on some of the “amazing people” who have been touched by arthritis or helped those who have it, Moore said. Ella Souza is the youth honoree this year; she was diagnosed with Juvenile Idiopathic Arthritis when she was 7 and now at 14 plays at the highest levels of hockey and lacrosse (she was playing on the high school varsity hockey team when she was in 7th grade). Dr. Neil Dion, an orthopedic surgeon, is this year’s medical honoree.

“One of his patients who he performed surgery on will run with him at the event,” Moore said.

For Lewis and her Total Image Running partner, Lisa Misiaszek, helping charities is personal.

“Lisa and I are both cancer survivors, we both lost parents to cancer … [and] my brother’s fighting prostate cancer,” Lewis said.

Being able to give back to the nonprofits that have helped them during difficult times is especially meaningful, but Lewis said they support all kinds of charities, not just those that fight cancer.

“People are struggling everywhere,” she said.

Several upcoming turkey trots are asking participants to bring canned goods to donate to local pantries, bringing awareness to food insecurity.

Millennium has donated to — and promoted — nearly 100 charities, from New Horizons to the New Hampshire Food Bank.

“All of these are special in so many different ways,” Mortimer said.

How to get started

There are a couple of ways to go about organizing a fundraising race. One is to do it entirely on your own: your own marketing, finding sponsors, registrations, course setup and road closures, aid and water stations, timers, swag, volunteer recruitment. It’s a lot of preparation. Though Larrabee said the BACtoberfest 5K was easy to plan, his team has a lot of experience with fundraising, including finding sponsors and volunteers, and with marketing — plus they got a little help from Total Image Running.

That leads to the next option, which is to hire a company like Total Image or Millennium to take care of some of the logistics.

“Having a company that is so experienced in doing timing and working with you for your event, I definitely think it’s worth it,” Moore said.

The Arthritis Foundation hires Millennium to help with the Jingle Bell Run, but the cost is covered by the event’s presenting sponsor, Northeast Delta Dental, which allows more of the profits to go right to the Foundation.

“The cost [for Millennium] is less than $6,000,” Moore said. “We truly believe that it’s beneficial to hire a timing company to manage our run because they are professionals and have a lot of experience with road races.”

Moore said the Arthritis Foundation covers the cost of medals, T-shirts and swag.

“We tend to be very conservative when it comes to spending and plan to spend less,” Moore said. “Last year we raised $36,264.45 gross [and] our expenses were less than $3,000.”

“Expenses are going to be [any nonprofit’s] No. 1 concern, so getting sponsorships is always great,” Lewis said.

Larrabee also reached out to Northeast Delta Dental, specifically to CEO Tom Raffio, who is a runner himself — his first race was actually the Jingle Bell Run, according to Moore — and is part of races throughout the state. With advice from Raffio and a quick Google search of how to host a road race, Larrabee and his team moved forward with hiring Total Image Running, which handled the timing and registrations.

Mortimer noted that someone who’s never organized a run before might not think about things like portable toilets and permits for road closures.

“We have the know-how, the expertise,” Mortimer said.

For those who want to put on a race for the first time, he says to plan for several months of preparations, like doing research on the course, getting permits, marketing the event and finding volunteers.

“We always recommend having a confident race director, someone that understands the sport and wants to do it, first and foremost, and then surround themselves with great people [to help with things like] marketing and volunteerism,” Mortimer said.

Moore echoed the importance of having good people who are willing to help; the Arthritis Foundation has a run committee that handles the sponsorships, reaches out to businesses, schools and running clubs to encourage them to create teams, and does volunteer recruitment.

“I think having a great committee who really supports the run … really helps, [and] our ability to get new volunteers is extremely important,” Moore said.

Make it a success

If you want to raise money, you have to draw in as many people as possible, and doing that is all about providing a quality experience.

“We don’t produce races — we produce events,” Mortimer said. “We like to provide our customers, our runners, with the best possible experience.”

That experience includes everything from when and where the race takes place to swag and after-parties.

One of Millennium’s signature events is the Santa Claus Shuffle, which includes a full Santa suit with registration and has stops along the course with samples of holiday sweets.

“Part of the equation on some events is, what does the runner want? Sometimes it’s the bling, or sometimes it’s the swag: the Santa suit, the kilt for our Halfway to St. Patrick’s Day [race],” Mortimer said. “Other people get that medal and it’s the most important thing — it’s their Olympic medal.”

And sometimes it’s not about the material things.

“Location and course is a big thing for people,” Lewis said. “We did a survey once and swag was actually not the No. 1 thing.”

To make these events a full experience, they usually don’t end when the runners cross the finish line, like the block party after the BACtoberfest 5K, and pretty much any signature run from Total Image or Millennium.

“Before Covid, we always had a huge after-party wherever the finish line was,” Lewis said.

Total Image’s Ugly Sweater 4-miler is a fan favorite, Lewis said, and this year she’s expecting it to be especially fun since it’ll be the first event with a real after-party since Covid started.

The last two months of the year tend to be especially festive.

“We really love to do [the Jingle Bell Run] because it’s so festive and fun,” Moore said. “People dress up and get really into the holiday spirit. … It’s such a great family-friendly event.”

Runners talk races
We reached out to runners via Millennium Running Club’s Facebook page to find out what it is about a race that draws them to it. The race environment is huge, and yes, the swag matters too. Here are some of the responses we got from local runners.

“Unique courses [are] a must for me. I’m particularly drawn to races along water or with nice scenery. I love the Stonyfield Earth Day 5K because they have the best T-shirts and free yogurt. Nice shirt that I will actually wear is a big plus.” — Sarah Goodrum

“I run in races that hold some level of significance for me and that I can connect with on a personal level. I ran a 10k earlier this year because it supported building sidewalks in my daughter’s community. … Running has had such a profound impact on my life, my recovery and my mental health, so it’s usually something about the race I connect with on a personal level that draws me to it.” — Stephan Burdette

“[A] well-run event with accurately measured course and female sizing swag.” — Maureen Sproul

“As a ‘runner’ who does it for the exercise rather than the enjoyment, this is what motivates me to do certain races:
1. Motivation to exercise/meet a training goal
2. Swag! Particularly the long-sleeved quarter zips.
3. Big races that have lots of pre-race and post-race excitement and festivities!
4. Millennium’s Anytime 5k let me run in the evening when I’m at my best! There aren’t many nighttime races out there and for us night owls [so] it was awesome!” — Joy Junior

“A road race is one BIG fitness party. There’s some pretty kewl swag, medals and bib designs, too. Who doesn’t like a nice T-shirt or fleece-lined quarter zip-up with thumb holes?” — Donna Dostie

“Short answer: the environment! … There’s an energy that can’t be described! Whether you’re an elite runner or a walker completing your very first 5k, there’s an excitement and even more, there’s a community … a community where we all share a common goal, cross that finish line and celebrate!” — Krystal Bessette Jervis

“I will run any race because I love the race environment. It really is amazing to run a race with hundreds of people [of] all paces and most are people that you know who cheer each other on.” — Tracy Dunchus Lennon

“I am a back-of-the-pack runner. Races are a way of motivating myself to keep moving and the swag/rewards for mileage and completion are huge in building my confidence.” — Kathleen Olden

“My 12-year-old daughter … loves the race environment, she loves running against the adults, and yes, she loves the swag!” — Jess Janowski

Runs for the rest of the year

Pre-Thanksgiving runs

The annual Walk and Wag for Veterans 5K will be held at Mine Falls in Nashua on Saturday, Nov. 13, starting at 9 a.m. The cost is $35, or $30 for the virtual option. There will be awards for top finishers and light refreshments after the event. One hundred percent of the proceeds will benefit Operation Delta Dog. Visit walkandwagforveterans.com.

The Deerfield Community School (66 North Road, Deerfield) hosts its Turkey Trot 5K on Sunday, Nov. 14, at 9 a.m. The cost is $25 for pre-registration or $30 day of. The top three overall male and top three overall female runners will each take home a frozen turkey. Funds raised support the 8th-grade class trip to New York City. To register ahead of time, visit running4free.com and search for the race.

The Gobble Wobble 5-Miler will start at 9 a.m. on Saturday, Nov. 20, at Goffstown Parks and Recreation (155 S. Mast Road). Registration is $40 for ages 12 and up and $35 for runners under 12, with prices increasing after 9 a.m. on Nov. 19. The cost is $40 for the virtual option, with registration open through Nov. 27. The official charity of the Gobble Wobble is American Legion Auxiliary Wesley Wyman Unit 16. Visit totalimagerunning.com.

The 23rd annual Novemberfest for Nashua Children’s Home will be held Sunday, Nov. 21, at 11:33 a.m. at Mines Falls Park in Nashua, near the Pine Street Extension entrance. The 4-mile race is followed by post-race fun at Martha’s Exchange (185 Main St., Nashua). The race benefits the Nashua Children’s Home. Registration is $25 and closes on Nov. 19. Visit gatecity.org.

Thanksgiving Day runs

The Bow Turkey Trot 5K will be held at Bow High School (55 Falcon Way) starting at 8 a.m. Sign up before Nov. 13 to get an official BAC Turkey Trot Dri Fit Hoodie. Day-of registration will be available for $30. Visit runsignup.com and search for Bow Athletic Club Turkey Trot.

The Dover Turkey Trot 5K will be held at 8:30 a.m. at Shaw’s Lane in Dover to benefit the Garrison School PTA. The cost is $20, or $10 for grade 4 and under; both prices increase by $5 on race day. Visit doverturkeytrot.com.

The Free Fall 5K, hosted by the Rochester Runners of NH, will be held at the James W. Foley Memorial Community Center (150 Wakefield St., Rochester), starting at 8:30 a.m. Registration is $25 for ages 18 and up, $20 for ages 13 to 17 and $15 for ages 7 to 12, with prices increasing by $5 on race day. Kids 6 and under run free. Race proceeds benefit the Homeless Center for Strafford County, Gerry’s Food Pantry, End 68 Hours of Hunger. and SOS Recovery. Visit freefall5k.com.

The Fisher Cats Thanksgiving 5K will start at 9 a.m. at Delta Dental Stadium (1 Line Drive, Manchester). Registration for ages 12 and up is $30 until Nov. 12 at 11:59 p.m. and $35 until Nov. 24, and $30 for the virtual option. Registration is $15 for kids 11 and under, for both virtual and in-person. Race day registration is not available. Registration includes one free ticket to Fisher Cats Opening Day for the first 1,500 registrants, and a T-shirt for the first 750 adult runners. The race’s official charity is the New Hampshire Food Bank. Visit millenniumrunning.com.

Derry’s 48th annual Turkey Trot 5K Road Race starts at 9 a.m. at Gallien’s Town Beach on Beaver Lake. Shuttles will be available to the race site from the parking area at Pinkerton Academy (no parking along Route 102). Face coverings are required on the buses. Pre-registration for ages 13 and older is $25, and $10 for kids 12 and under. A non-perishable canned good or dry food item, or small cash donation, is requested for all entries, with food donations going to food pantries in the Greater Derry area. Visit runningintheusa.com and search for the Derry Turkey Trot.

The Hampstead Turkey Trot 5K starts at St. Anne’s Church (26 Emerson Ave.) at 8:30 a.m. Registration is $15 for ages 5 to 17 and for seniors 62 and up, and $20 for ages 18 to 61. Day-of registration is available between 7 and 8:15 a.m. at the Hampstead Meeting House next to the starting line. Non-perishable food for the St. Anne’s Food Bank will be collected on the day of the race. Leashed animals are welcome.

The 15th Lake Sunapee Turkey Trot at the Ben Mere Gazebo in Sunapee Harbor features a 1K Chicken Run for kids starting at 8:15 a.m. and a 5K Turkey Trot starting at 9 a.m. The cost for the Turkey Trot is $20 for ages 13 to 64, $10 for ages 65 and older and free for kids under 13. The Chicken Run is $10 for ages 13 and up and free for kids under 13. Proceeds will benefit the Sunapee Recreation Department’s new skateboard park on Route 11. The Sunapee Parent Teacher Organization will also hold a pie sale, with pies for $10 each. Visit sunapeeturkeytrot.com.

The Gilford Youth Center Turkey Trot 5K Race and Family Walk begins at 9 a.m. (8:45 a.m. for walkers) at the Gilford Youth Center (19 Potter Hill Road). Registration is $26 per person or $90 for a family of up to five. The first 100 registered participants will get a long-sleeve T-shirt. Visit gilfordyouthcenter.com.

The Rotary Club of Merrimack’s 5K Turkey Trot starts at 8 a.m. at Merrimack Middle School (31 Madeline Bennett Drive). Advance registration is $20 for adults and $15 for ages 13 and under. Online registration ends at 6 p.m. on Nov. 21. Race day registration is available (price increases to $25 for adults). The first 160 registrants receive a free T-shirt. Proceeds from this year’s event will be used to purchase coats for kids, holiday gifts for those less fortunate and for soup kitchen donations. Participants are encouraged to bring a canned good for donation. Visit merrimack5k.com.

The Seacoast Rotary Club Turkey Trot will be held at Strawbery Bank (66 Marcy St., Portsmouth) at 8:30 a.m. Registration costs $35 for ages 20 and up, $25 for ages 13 to 19 and $15 for ages 12 and younger. Online registration deadline is Nov. 23. Day-of registration is an additional $5. Visit runreg.com and search for the race. Proceeds benefit Connor’s Climb Foundation, which provides suicide prevention education, and the Seacoast Repertory Theatre.

The Thanks for Giving 5K and 10K, presented by the Exeter Run Club, starts at the Talbot Gymnasium Lot (40 Linden St., Exeter) at 8 a.m. The $30 for the 5K and $40 for the 10K. Online registration is available until Nov. 21. The race benefits Annie’s Angels Memorial Fund, Red’s Good Vibes and ERC community initiates for all ages. Visit exeterrunclub.com.

The Windham Turkey Trot features a 1-, 3-, or 5-mile walk or run. It starts at 74 Blossom Road at 9 a.m. The cost is by donation, and past donations have ranged from $10 to $1,000 (event expenses are covered by our generous sponsors). All proceeds benefit the Shepherd’s Pantry. Visit windhamturkeytrot.org.

Final runs of 2021

The Amherst Junior Women’s Club is hosting its annual Trot Off Your Turkey 5K and 1-mile Fun Run on Friday, Nov. 26, with the Fun Run starting at 9 a.m. and the 5K starting at 9:30 a.m. at the Amherst Town Green (11 Church St.). Registration is $10 for the Fun Run and $25 for the 5K. Online registration closes at noon on Nov. 23. The first 300 registered runners get a free mug.

Bishop Brady High School (25 Columbus Ave., Concord) will host its Galloping Gobbler 4-Miler on Saturday, Nov. 27, starting at 9:45 a.m. The cost is $20 for ages 15 and under and $30 for ages 16 and up. The first 300 registrants get a free T-shirt. To register, visit raceroster.com and search for the event. Proceeds benefit the tuition assistance program at Bishop Brady.

The Jingle All the Way 5K returns on Saturday, Dec. 4, at Cisco Brewers in Portsmouth. The Greg Hill Foundation hosts this event, which starts at 10 a.m. Holiday outfits are encouraged and best dressed runners will be awarded. Standard registration is $40 and includes a race long-sleeve shirt and medal, while the $100 Santa Special adds a quarter-zip pullover to the swag. There is a $30 virtual option that also includes the long-sleeve shirt and medal. Visit ghfjingle5k.com.

The Santa Claus Shuffle will be held Saturday, Dec. 4, at Veterans Park (889 Elm St., Manchester). The Lil’ Elf Runs start at 2:30 p.m. and the 3-mile Shuffle starts at 3 p.m. The run precedes the Manchester City Christmas Parade, which starts at 4 p.m. The cost for adults ages 12 and up is $30, youth ages 12 to 20 is $25 and kids ages 11 and younger is $10. Registration closes at 9 a.m. on Dec. 3. The virtual option is $25. Santa hats and suits are included with registration. The official charity of the Santa Claus Shuffle is Safe Sports Network. Visit millenniumrunning.com.

The 2021 Jingle Bell Run will be held Sunday, Dec. 5, at 8:30 a.m. at Northeast Delta Dental Stadium (1 Line Drive, Manchester). Registration is $35 and includes a T-shirt and jingle bells. A virtual option is available for $30. All proceeds benefit the Arthritis Foundation. Visit events.arthritis.org.

Run through the Gift of Lights display during the Yule Light Up the Night 2.1-mile run at New Hampshire Motor Speedway (1122 Route 106, Loudon) on Sunday, Dec. 12, at 4:30 p.m. Registration is $25 for ages 12 and up, $15 for ages 4 to 11 (costs for those age groups increase $5 on race day) and $10 for kids 10 and younger. Proceeds benefit Speedway Children’s Charities NH.

The 6th annual Ugly Sweater 4 Miler will be held Saturday, Dec. 18, at 9 a.m. at Backyard Brewery (1211 S. Mammoth Road, Manchester). Wear your ugliest sweater for the 21+ event. The cost is $40 and includes a Tito’s Handmade Vodka ugly sweater for the first 75 registrants. All registrants get a unisex fit long-sleeve shirt and one Tito’s Handmade Vodka signature cocktail. Proceeds benefit the Humane Society of Greater Nashua, the Animal Rescue League of NH and Pope Memorial SPCA Concord. Visit totalimagerunning.com.

The What’s Perry’s Age Again 4-mile run will be held Saturday, Dec. 18, at Bishop Brady High School (25 Columbus Ave., Concord) at 11 a.m. The cost is $25; register by Nov. 19 to get a long-sleeve T-shirt. The run supports Bishop Brady Habitat for Humanity. Visit runreg.com and search for the run.

Featured photo: Photo courtesy of Millennium Running.

How the princesses, clowns, jugglers and other performers are keeping the party going

Everyone could use a little magic these days, and these local entertainers are up to the task of bringing that magic to New Hampshire communities and families. We talked via phone and email with eight entertainers — two princesses, two clowns, an old-time magician, a fire-breathing juggler, one of Santa’s helpers and even a unicorn queen with “real” unicorns — about how they got into the business of making kids’ dreams come true, what goes into becoming a character and how they’ve adapted throughout the pandemic.

Andrew Pinard, Absolutely Magic

Pinard is a magician and variety performer offering entertainment for private and public events throughout the state. He has a number of original shows, including a family-friendly vaudeville-style magic show called Alejandro’s Olde Tyme Magik Showe. Visit absomagic.com.

What is your stage persona or character?

While the name of my family audience show is Alejandro’s Olde Tyme Magik Showe, my character is still named Andrew. Alejandro was a name that I first encountered as a child, and it sounded mystical. With my name starting with an ‘A,’ it seemed a natural fit.

Is this your main occupation or something you do on the side?

Until the pandemic hit, performance was my full-time job, [and had been] for 30 years. I’m mainly performing part-time right now while serving as Executive Director of the Claremont Opera House, but I expect [performance] will always be a part of my life.

How did you get into this?

I’ve been interested in performance, specifically theater, since I was a young child. I got interested in magic and gave my first magic show at a school assembly show when I was in second grade. I started performing music in fifth grade and theater in sixth and haven’t looked back. At one time, I had the notion of being a music teacher, but theater and variety [performance] put out its siren song, and by 1990 I was performing full-time.

Describe your costume and process of getting ready.

I wear a pretty basic costume: a custom waistcoat, collarless shirt — I have around 60 in about 20 different colors and patterns — and dark slacks. … I would say the aesthetic is vaudeville-meets-barbershop-quartet.

How do you get into character?

Part of it is putting on the costume; part of it is loading in and setting up my show; and the final part is breathing in just before stepping on stage and reminding myself how much I love playing with my audiences. They’re giving me a gift of their time whenever they come to see a show, and I want that time to be well-spent. At the end of every show, I want my audiences walking away delighted and excited to tell others of the experience they had.

How have events and your relationship with your audience changed over the course of the pandemic?

I did a few live public performances, mostly last summer, but for the most part I pulled back from performing as I wanted to be safe and … my audiences to be safe. I avoided livestreamed or virtual performances as I struggled to feel a real connection. … The technology got in the way of my goal of sharing a moment in time with audiences. I’m grateful to have a monthly show in a small theater and to see gigs starting to come back. … Some of the mechanics have changed, especially with mask use and less contact in the show. … I feel I have to exude more energy to make up for the muted responses caused by mask wearing. … I also try to [perform] in a way that helps [the audience] forget the conditions we’re in and transports them to a place where they’re simply existing and enjoying.

What do you enjoy most about this work?

There are two things, really: the opportunity to travel all around the world seeing the sights, coupled with the opportunity to celebrate the people I meet along the way. There are far more things that connect us than those that divide us, and laughter is universal.

What is one of your favorite memories from on the job?

At almost every performance, there is at least one individual who will be completely swept up, to the point where they gasp or respond physically to the experience. I love, love, love those moments. Those moments are precisely what keep my love for the performance of magic alive. As the performer … I never get to experience the magic until I get to see it through my audience’s eyes. That’s a true gift they give me every single show.

What do the next few months look like for you?

I have a few shows lined up, but we’re all kind of waiting to see what will happen next. I’m hoping 2022 will be much more like the past, but I am resolved to commit to the process. We all need a little magic in our lives right now, and I feel a responsibility to share my gifts as long as I may.

Jason Tardy, Jason Tardy Productions

Tardy is an entertainer specializing in juggling, comedy, fire performance and circus arts. Based in Maine, he does much of his performing in New Hampshire, for both private and public audiences. Visit jasontardy.com.

What is your stage persona or character?

Mostly I’m just an exaggerated version of myself, since most of my shows are my high-energy juggling performances. … I do sometimes perform in variety shows where I do need to play a character. … I just created The Dragon Man character, [which is] a costume I wear while doing fire demonstrations.

Is this your main occupation or something you do on the side?

Believe it or not, this is the only job I’ve ever had. I’ve been performing since I was 15 years old, and when I graduated high school I made enough [income] to make a living. As you get older you get more bills, and luckily I’ve [continued to make] enough money to keep up with all that.

How did you get into this?

When I was 15 my brother Matt and I met a professional juggler, Michael Miclon, at our town’s variety show. Basically, everyone in the town would come out and sing or dance or tell jokes. Michael was a full-time professional juggler and comedian and was kind of a guest performer in the show. He saw my brother and me and another friend doing an act where we lip-synced Weird Al Yankovic music and wore crazy costumes. He thought we had great energy. I mostly think he [was impressed that] we weren’t afraid to look dumb in front of a lot of people and [didn’t] take ourselves too seriously. He asked us if we would like to apprentice with him, which basically meant we would travel with him and help him set up [for shows], and he would teach us juggling and how to get into the business. Michael was also an apprentice when he was in middle school, so it was something he always wanted to pass on. I also took on an apprentice a few years back, and now he is a full-time performing artist.

Describe your costume and process of getting ready.

The costume I wear for most of my shows is just comfortable black pants that don’t wrinkle, which is important when traveling a lot, and usually a very bright pixelated T-shirt made of tech fabrics. My juggling show is very high-energy and physical, so I need to be comfortable during the show.

How do you shift into your stage persona?

I take the parts of me that are high-energy and silly and just dig into that side of my personality. … Since [The Dragon Man] is pretty new, I’m not totally sure how I’m going to play that character. … A lot of times I feel like the costuming of the character really helps me get into that personality. … The main thing I do before my performances … is remind myself to have fun. I learned a long time ago that the audience puts themselves in the performer’s shoes, so if I’m nervous or shy, the audience will feel that, but if I’m having fun and not worrying about making mistakes, the audience will have fun as well.

How have events and your relationship with your audience changed over the course of the pandemic?

I was able to adapt and do virtual performances. I quickly learned how to use Zoom and bought a good webcam and even turned my garage into a performance space. The garage has lighting and even a curtain on the back wall. I think I lost about two-thirds of my work that year, but I was able to make enough money to get by. I also made a few pre-recorded shows I could sell over and over again for a lower price, which worked out really well, and I’m still selling those to this day. … Now, [doing live shows,] I’m just a little bit more aware of when I bring people on stage, and schools sometimes still make you wear a mask while setting up for the show. Once the show starts, the audience is just into the show, and it doesn’t feel that different [from pre-pandemic shows]. At some of my first shows after the pandemic, it felt like the audience was really ready to have fun and maybe even more energetic than before.

What do you enjoy most about this work?

Getting to be creative and really challenging myself creatively and physically. I love that my job challenges me in those ways. Also, one of the most special things about [being a performer] is that my job is to make people happy, and what could be better than that?

What is one of your favorite memories from on the job?

One of the best things about this job was getting to do it with my brother for so many years. When we first started we would sometimes fight and get into arguments as all brothers do, but you learn pretty quickly to get along if you’re going to be throwing knives at each other. My brother has since retired from performing because of an illness, but getting to spend 25 years with him as my performing partner is something I’ll never forget.

What do the next few months look like for you?

I definitely have less work than during the summer. The summer is usually pretty insane, with almost no days off, and sometimes three different shows in three different states in one day, so I kind of look forward to winter, but also dread the lack of work. … I do have a few virtual shows and in-person shows booked … [and] a few winter festivals.

Savannah Bernard, Once Upon a Tea Room

Opened in August, Once Upon a Tea Room is a party service with its own event venue in Newport. It specializes in princess parties with costumed performers and currently offers around 30 different characters. Visit onceuponatearoom.org.

What characters do you play?

Cinderella, Ariel, Belle, Snow White, Majestia the Unicorn Princess, Evie, Dorothy, Holly the Christmas Elf, Rapunzel, Hogwarts student, Elsa, Anna and Barbie. Most of the characters have stories already — they’re just the traditional Disney stories — but there are a couple that we make up stories for, and I tend to do that based on what the child likes.

Is this your main occupation or something you do on the side?

This is a part-time job for me. My full-time job is [working as a] behavioral interventionist in the Claremont School District.

How did you get into this?

That’s actually a funny story. Katlynn, the owner, ran into my best friend at Walmart and invited her to join the team. I was actually pretty skeptical, but after meeting Katlynn and talking to her, I knew that working with her would be a lot of fun. Who doesn’t want to be a princess? Now, Katlynn and everyone I work with has become family, on the job and just in life.

Describe your costume and process of getting ready.

I start by doing my makeup, and that takes about 20 to 30 minutes. Then, with some help, I’ll put the hoop skirt and petticoat and dress on, depending on the character I’m playing for that event … and then jewelry. Lastly, Katlynn will help me with pinning my wig on.

How do you get into character?

I personally like to watch all the movies and short films [featuring] the character and listen to all that character’s music on repeat. Knowing their stories is key to making the kids’ experiences magical.

How have events and your relationship with your audience changed over the course of the pandemic?

I didn’t work at Once Upon a Tea Room [during the pandemic] — I was actually still in high school at the time — but events are picking up, and each one is an absolute blast every time.

What do you enjoy most about this work?

I love my coworkers — they are my second family — and I love knowing I’m making some little girl’s or boy’s fairytale dreams come true. I love seeing their faces as they are completely enthralled with the character.

What is one of your favorite memories from on the job?

Actually being with the kids and seeing their smiles … [and] coming together with the other cast members and setting up for the events. That’s where real relationships are built, spending those hours together. I’ve probably met some of my forever friends that way.

What do the next few months look like for you?

The next few months are packed with parties on the weekends, and I couldn’t be more excited.

Alora Bowers, Once Upon a Tea Room

What characters do you play?

Snow Princess, Peasant Belle, Rapunzel, Tail Ariel, Snow White, Majestia the Unicorn Princess, Dorothy, Mal, Poppy, Barbie, Jessie and fairies.

Is this your main occupation or something you do on the side?

This is part-time. I work full-time as a resource tech at a pharmacy.

How did you get into this?

This has always been such a huge passion of mine. I volunteer for some nonprofits doing character calls, but I wanted to do more. I’ve always heard of these [party services] but could never find one near me. I kept searching and found Once Upon a Tea Room. I nearly screamed. I applied right away.

Describe your costume and process of getting ready.

Thé process can be long, but, honestly, [it should] when you’re starting out, because you’re learning … what the process will be for you, what’s good for your skin and how to apply the makeup yourself. The more you do it, the faster and more comfortable [it becomes]. We arrive [to an event] an hour early. … Our costumes are beautifully designed, and they fit the period, so … the classical princesses like Belle and Cinderella have hoop skirts and corsets. I absolutely love it.

How do you get into character?

It’s understanding [the character’s] motivation and mannerisms. I try to think of situations and how she would feel … and respond. … Singing their songs always helps me get in their mindset, too.

How have events and your relationship with your audience changed over the course of the pandemic?

We always state that masks are optional, and we are very flexible with how the family wants to proceed. We respect the family’s comfort level and how they feel about the pandemic, making sure everyone feels safe. We still have games and activities … and we still make sure each child gets that personal connection [with the characters] and enjoys themselves.

What do you enjoy most about this work?

There are no words to describe how it feels seeing kids so excited and like their dream came true. … To see the kids’ eyes light up during a party is the absolute best. … Another thing is just practicing, honestly — having fun before events, loosening up, dancing and laughing. … We are truly a family here.

What is one of your favorite memories from on the job?

[While playing] Rapunzel, [I] was told by a birthday princess that she had the best birthday and [was given] a big hug.

What do the next few months look like for you?

We’re hoping to do some events for the holidays and back-to-school. … Majestia the Unicorn Princess will be visiting our Tea Room soon for some parties. … We also have new characters in the works … [including] a fire fairy I am [playing].

Barbara Foristall, Cracker Jacks the Clown

Foristall of Merrimack is a professional clown with more than three decades of experience. She is a member and the former president of Granite State Clowns, a group of local clowns that works to promote the art of clowning in New Hampshire. Visit crackerjackstheclown.com.

What are your stage personas and characters that you play?

I do many characters: Cracker Jacks, Maggie May, Twink the Elf, Esmeralda the Witch, Do Fuss the Magic Clown, Melanie the Elegant Clown and Mrs. Barbara Claus. Cracker Jacks is a zany little boyish character, best geared for children up to age 7, but she can handle most any crowd. … Maggie May is suited for older [audiences]. … [She] collects [information] from family and friends [of the guest of honor] and uses that in a roast-like form to put the guest of honor on the spot. It’s hysterical. … I mimicked Carol Burnett, Lucy Ball, Red Skelton and other great comics to develop Maggie May, and added all my clowning experience so that I could basically fly by the seat of my pants at functions.

Is this your main occupation or something you do on the side?

This is a part-time job. I’m also currently a nursery school teacher.

How did you get into this?

I began my clowning career 35 years ago. … I was a nursery school teacher … but had to get a corporate job because I couldn’t survive on nursery school pay. I missed the kids, so I … started clowning around. I found other clowns in the area who guided me in the proper techniques. I attended many conventions and groups to learn more, and I still do. You can always learn something new.

Describe your costume and process of getting ready.

Cracker Jacks wears big clown shoes, pants with suspenders, a shirt and bowtie and a baseball hat. Maggie May … [wears] a dress [with] patches, a cape and a hat with a dirty old flower. … It takes me a few minutes to get really ugly. … I take out my teeth — well, most of them — and glue on a nose.

How do you get into character?

I’m kind of a character [in real life] anyway, so that part is easy. … Cracker Jacks is who I am, exemplified. … [For Maggie May,] on my ride to the event, I go over the information I got on the guest so if an opportunity comes up, I can use it to embarrass them — all in good fun.

How have events and your relationship with your audience changed over the course of the pandemic?

I didn’t work during the pandemic. I didn’t get calls, and I wasn’t comfortable, due to my age, 72 years young. Events are very slowly picking up. My hope is that in 2022 everyone will feel safer and we as performers can strut our stuff again.

What do you enjoy most about this work?

Cracker Jacks can [interact] with a child who may be fearful [of clowns] and win them over. … I love it when there’s a child [who is] fearful [at first], but by the end of the event they are my best friend. … [As Maggie May,] I adore causing laughter by doing the unexpected. … I never know what I’m walking into, which makes it exciting for me and for the audience. I’m quite quick-witted. … I surprise the guest of honor with all kinds of personal gags and jokes. It thrills me when a performance comes together.

What is one of your favorite memories from on the job?

I also use my Maggie May character at clown conventions in skit competitions, and I love being on stage in front of my peers and causing them to laugh. It’s the ultimate compliment.

What do the next few months look like for you?

A very slow return of more jobs. I’m part of Granite State Clowns in Nashua, a group that meets to teach the art and love of clowning. … We’ll be holding a six-week clown school in March, and we hope to bring more interest to clowning and the joy it brings to all. Let’s face it — we need more laughter, especially today.

Deanna Levesque, NH Unicorns

Levesque is the founder and owner of NH Unicorns, an entertainment service offering parties, special appearances and photoshoots with horses and ponies, transformed into “unicorns.” Visit nhunicorns.com.

What character do you play?

I’m not always in costume at NH Unicorn parties, but when I am, we call [the character] the Unicorn Princess. She’s a princess who grew up in a castle where the unicorns are from. We thought it would go along great with the unicorns since a lot of people associate unicorns with fairy tales and magic and princes and princesses.

Is this your main occupation or something you do on the side?

It was intended to be a part-time thing, but is definitely more full-time than I ever thought it would be.

How did you get into this?

I’ve been working with horses my whole life. I’m a professional horse trainer … and I own Bella Vista Stables in Barnstead, which is a competitive equestrian facility. … NH Unicorns came about as a way to fulfill a child’s dream of meeting a unicorn. I have a niece who was born with heart complications and had many heart surgeries and a pacemaker by the time she was 3 years old. We asked her, ‘What do you want most in life?’ and she said she wanted to meet a unicorn. I got a little white pony and turned it into a unicorn, and it grew from there into a business.

How do you get into character?

It’s pretty easy because I love the job. The character feels very natural to me.

Describe your costume and process of getting ready.

The princess costume is fairly simple. I slap on a princess dress, do my hair up big and curly, do a little bit of light makeup and I’m ready to go. [Getting ready] is much more intense for the unicorns. The majority of our unicorns are all white … so they have to go through a rigorous grooming routine to maintain their cleanliness and softness. … Then, they get their hooves polished and their horns shined up for every event.

How have events and your relationship with your audience changed over the course of the pandemic?

Pre-pandemic, our events were pretty crazy; we had to start limiting [the number of] guests because the events got overcrowded. … We didn’t really do anything during the pandemic. … Post-pandemic, we’ve stayed pretty busy … but our crowds are a lot smaller. The vast majority of parties over the last year have been for one kid or a couple of kids and their immediate family.

What do you enjoy most about this work?

Getting to work with animals, getting to work with kids and getting to make so many people happy. I can’t even count the number of people who have told us that we’ve made their dreams come true when they get to meet our unicorns.

What is one of your favorite memories from on the job?

When my niece first got to sit on one of the unicorns. Her face lit up, and I see that beautiful smiling face on every kid that sits on a unicorn.

What do the next few months look like for you?

We do slow down a little bit in the winter; we won’t have parties every single weekend, but we have enough on the schedule to stay mostly busy. We also have some photo shoots scheduled for the next couple of months.

Kristi Parker, Krickey the Clown

Parker is a trained, professional clown and currently serves as president of Granite State Clowns, a group of local clowns that works to promote the art of clowning in New Hampshire. Visit krickeytheclown.com.

What characters do you play?

My main character is Krickey the Clown. When I was young, my mom used to call me Krickey as a nickname for Kristi, so that’s how Krickey was born. I also do Mrs. Wickywacky, the Not-So-Scary Witch during October. At Christmastime I work alongside one of my Santa Claus friends as Cookie the Elf.

Is this your main occupation or something you do on the side?

It’s on the side. I’m a full-time middle school teacher, and I also teach some quilting classes. … When I first became a clown I didn’t even know I could get paid. Now I put whatever money I make back into clowning; I use it for attending conferences and trainings and buying balloons and supplies and materials to make costumes.

How did you get into this?

I’ve always loved theater and entertaining people, and I was always involved in plays when I was in school. … I first learned about clowning around 15 years ago when the Granite State Clowns did a program at the library. They encouraged me to come to a meeting, and I got sucked right in. … From there I actually went to clown school and have been to several trainings and conventions throughout the country. I’ve put a lot of time into learning my craft.

Describe your costume and process of getting ready.

I love costuming. I sew, so I make my own costumes. … There are different kinds of makeup for different kinds of clowns. I’m what’s called an auguste clown, which has a white muzzle, red lips and some white or some kind of accent near the eyes. … It takes me almost an hour to put on my costume, makeup and wig.

How do you get into character?

My clown persona is really just an extension of my own persona. I’m naturally a shy and somewhat reserved person, so I don’t do a lot of slapstick or physical [performance]. … I don’t juggle; I’ve tried to learn, but I’m not very good, but that’s OK, because I have other talents. … My focus is more on making a connection with a child and making them smile, and I don’t do that in a loud or boisterous way.

How have events and your relationship with your audience changed over the course of the pandemic?

Last year was pretty devastating; I think I had two gigs in the entire year. … I’ve been getting more gigs lately, primarily outside gigs. … I am being more cautious about getting too close to people. Instead of doing face painting, where I’m right up next to their face, I’ve been doing glitter tattoos, applied on the back of the person’s hand. … The younger kids don’t always understand that they shouldn’t get too close, so sometimes I’ll have to say, ‘Everyone, take one giant step back.’

What do you enjoy most about this work?

It fills my heart and soul seeing a child smile and giggle and their eyes get wide. … This is my way of spreading joy and helping people forget about their troubles and things that are weighing them down and just let loose and laugh.

What is one of your favorite memories from on the job?

I did a birthday party where one of the children was deathly afraid of clowns. Her grandmother said to me, ‘Can you please make sure that you don’t scare her?’ … I was making balloon animals, and the grandmother brought her up to me, holding her hand, and I made her a balloon animal. When it was time for me to pack up and say goodbye, she came running up to me, hugged me around my knees, looked up at me and said, ‘I love you, clown.’ I guess I had won her over. It melted my heart.

What do the next few months look like for you?

I’ve only been doing outdoor [events], so when things move inside for the winter I won’t be doing a lot, but I do have a couple of outdoor things coming up, like the Concord Tree Lighting and the Christmas Parade.

Ernie Rousseau, Santa’s Den

Rousseau, also known as “Santa Ernest,” is a professional Santa from Hudson. His services include home visits, photo shoots, video messages and letters from Santa. Visit santasden.com.

What character do you play?

My character is Santa Claus. Of course, there are all kinds of stories about Santa Claus, so you learn about the history of St. Nicholas, from the beginning up to modern times, and you add your own spin to it, and that’s how you develop your Santa persona. … Mine is based mostly on Santa as he’s known in the United States — the kind, generous gift-giver.

Is this your main occupation or something you do on the side?

This is part-time. My main employment is working as a city bus driver.

How did you get into this?

I also work part-time at a haunted house, primarily doing security, but I also play a few different characters there. … That got me thinking, and a couple years ago I said, ‘I’m going to become Santa Claus.’ I started doing a bunch of research and then became a member of the New England Santa Society.

Describe your costume and process of getting ready.

It usually takes me about an hour to get ready. … I have four different types of suits … for different types of events. I get [suits and accessories] from a Santa company out of Michigan … and a seamstress in Texas … and a craftsman in North Carolina. I do a lot of research to find the best-looking stuff.

How do you get into character?

I have a room designated as my ‘Santa den.’ It has the smell of Christmas and a Christmas tree that stays up all year round. … I sit in there and take in the scent of the tree and the decorations, and then I’m ready to put my suit on.

How have events and your relationship with your audience changed over the course of the pandemic?

I worked at Bass Pro Shops during the pandemic. There was no contact; we had face shields and plexiglass between me and the visitors, and we cleaned everything between each visitor. … I also did social-distanced private visits where I’d stand out in the [family’s] front yard and they would drive up and have a brief interaction with me from their vehicle. It was great that the children still got to see Santa. … We don’t use face shields or plexiglass anymore, but there’s still no contact; the families sit on a bench and chat with me. … I’ve also been doing virtual visits from my Santa den.

What do you enjoy most about this work?

Watching the children’s eyes get wide when they see Santa. When you bring a child joy, and that in turn brings joy to the parents, how can you not feel good about what you’re doing?

What is one of your favorite memories from on the job?

There was a little boy who had been in some kind of burn accident and was all bandaged up. … When he got to me, he looked at me, and there wasn’t any pain in his face — just pure joy and happiness to see Santa Claus. I had to keep myself from crying.

What do the next few months look like for you?

Very, very busy. From October through December I’m working nonstop, doing everything from private events where I go to people’s homes; [public] events with a Santa visit; [charity] events; and some virtual visits.

Featured photo: Savannah Bernard as Ariel from The Little Mermaid, a princess from Once Upon a Tea Room. Courtesy photo.

How the versatility of agave is gaining tequila and mezcal a new following.

Eddie Leon of La Carreta in Derry and Londonderry is one of several Granite Staters who has flown down to Mexico to hand-select their own single-barrel tequilas. He first learned of the opportunity about eight years ago through a barrel buying program from Brown-Forman Corp., the owner of Tequila Herradura in Amatitán, Jalisco.

“We did it a few times with Herradura and it was very, very popular. … Then we opened it up to other brands like Patrón and Casa Noble,” Leon said. “People really liked the idea of being able to try something different that is not available in the normal stores.”

Over the years, pre-pandemic, Leon has since been joined by owners of some other local eateries and bars, including Cask & Vine in Derry, New England’s Tap House Grille in Hooksett, and 815 Cocktails & Provisions in Manchester. Even New Hampshire Liquor Commission spirits marketing and sales specialist Mark Roy has followed suit.

The group lands and stays in the state capital of Guadalajara, taking day trips to nearby tequila distilleries. Tequilas are bottled before they cross the border, shipped to New Hampshire through a local broker and then purchased from the state to pour at each establishment.

“I’ve kind of become the tour guide for them, and I end up being the translator for a lot of things,” Leon said. “Guadalajara is actually the area where my parents came from originally, so it’s a really great experience. We’ve probably done at least eight or nine trips now.”

More and more premium barrel-aged selections of both tequila and its cousin, mezcal, have become available in New Hampshire in recent years, thanks to a continuously growing demand.

“We’re definitely seeing a huge upswing,” Roy said of tequila sales in Liquor & Wine outlets. “I think when you ask a lot of people who say that they’ve had a bad experience in the past with tequila, it usually ends up being a lower end or even a mixto, which is technically a tequila but is sometimes a blend of liqueur and tequila with higher sugar. … So I really try to encourage people not to associate tequila with the experience they’ve had before and to try to reintroduce themselves and come into it with an open mind. It’s an incredible experience and I think people could be missing out on a category of spirits that they’ve kind of pushed to the side.”

As part of New Hampshire Distiller’s Week, returning for its third year, the Liquor Commission will host “Hold the Lime and Salt: Exploring Premium Tequila and Mezcal,” a tasting seminar on Wednesday, Nov. 3, at the Manchester Country Club in Bedford. The event will feature a panel of five brand ambassadors of premium tequilas and mezcals from multiple regions of Mexico.

Here, local restaurateurs and Distiller’s Week presenters talk about the types of tequilas and how they differ from mezcals.

“Ultima Palabra” cocktail
Courtesy of Kendra Malone of the 7-20-4 Lounge in Londonderry

1½ ounces Casa Noble joven tequila
¾ ounce green Chartreuse liqueur
¾ ounce luxardo maraschino liqueur
¾ ounce lime juice

Shake and strain. Garnish with luxardo cherries.

Tequila time

Kurt Kendall of Twins Smoke Shop and the 7-20-4 Lounge in Londonderry, who has accompanied Leon on the trips to Mexico, agrees that tequila can be somewhat misunderstood.

“Tequila truly is a premium spirit that is meant to be sipped and enjoyed,” Kendall said. “We’ve turned on many customers that typically would enjoy Scotch or bourbon to these ultra-premium tequilas, and it really starts with a little bit of education to understand what it is, how to drink it properly and what you’re discovering. … Once people go through that little process, they become tequila sippers. It’s pretty amazing.”

Both tequila and mezcal are made from the agave plant, of which there are dozens of varieties that are indigenous to Mexico. The main difference between the two spirits, Leon said, is that tequila is made from only one species — the blue Weber agave, or agave tequilana. Mexican laws decree that tequila can only be made in certain regions of the country, he added, including in the state of Jalisco and a few limited areas in other states.

The agave plant can take anywhere from seven to 10 years to reach maturity. A farmer called a jimador harvests the plant by pruning it down to the piñas, or the agave hearts. Those hearts are then chopped up, cooked and juiced before the fermentation process begins.

There are four categories of 100 percent blue agave tequila: blanco (or silver), reposado, añejo and extra añejo. Their differences, Kendall said, have to do with how long each one is aged for.

A blanco or a silver is either unaged or aged for a very short time, depending on the brand, while a reposado could be aged anywhere from a few months to a year. Añejo tequilas are typically aged a minimum of one year and a maximum of three years, and the extra añejo can be aged for three years or longer to reach a greater complex flavor profile.

According to the website of the Tequila Regulatory Council, the governing body for tequila in Mexico, a blend of aged and unaged tequilas is known as a joven, which means “young” in Spanish. The aging process also gives each tequila a distinct color, ranging from a clear silver to a golden yellow, a lighter brown, and finally a dark amber.

Graciela González, a fourth-generation distiller and the brand ambassador of her family’s company, El Mayor tequila, will be one of the featured presenters at the New Hampshire Liquor Commission’s “Hold the Lime and Salt” seminar. El Mayor features a full line of tequilas, each of which is distilled with agave grown on its own plantation just outside of the city of Arandas.

To demonstrate the evolution of each of her family’s products, González said she plans to showcase El Mayor’s blanco, reposado and añejo tequilas. She’ll also be offering samples of a new cocktail they’ve never done before: a spiked tepache, featuring their añejo tequila as the base.

“It’s going to be very unique and very fresh,” she said of the cocktail. “We’re using pineapple and tamarind … so with the tamarind having a tart flavor and the pineapple being more on the sweet side, it balances out perfectly well.”

Spiked tepache
Courtesy of Graciela González, fourth-generation distiller and brand ambassador of El Mayor tequila in Jalisco, Mexico

2 ounces El Mayor añejo tequila
1 ounce pineapple juice
1 ounce tamarind syrup
2 dashes Angostura bitters

All about mezcal

Leon remembers a time in the not so distant past when he could find only one brand of mezcal in the entire state. Now he estimates there to be well over 20 of them across store shelves.

“We’re starting to carry more because there has definitely been a growing call for it,” he said.

Even though mezcal is an agave-based spirit just like tequila, there are several distinct differences between the two. While tequila is made only from the blue Weber agave variety, mezcal can be made from combinations of dozens of other agave species, all with their own sizes, flavor profiles, growing conditions and maturation periods.

A majority of mezcal comes from the state of Oaxaca, several hundred miles southeast of Jalisco, but agave varieties used to make the spirit are also known to grow in Durango, Guerrero, Zacatecas and a few other states. Eric Timmerman, national sales manager of the Sonoma, California-based 3 Badge Mixology, will be participating in the “Hold the Lime and Salt” Nov. 3 seminar with selections of the company’s Bozal mezcal brand.

“A lot of people think about mezcal as a smoky tequila. … Tequila for the most part is done in steam and ovens and autoclaves … but mezcal primarily is done in an underground pit oven, or above ground and covered with dirt. It’s almost like barbecue, is what I like to equate it to,” Timmerman said. “Those piñas are roasting slow and low and they are absorbing that smoke, so that’s why obviously mezcal has that smokier profile.”

Mezcal is also known for being much older than tequila, dating back at least to 9th- or 10th-century Oaxaca with the Zapotec culture, Timmerman said. Many of the practices that have been in place for hundreds of years are still in use today for Bozal products, including the use of the tahona, a stone wheel pulled in a circle by a donkey or horse to mash the agave hearts.

“It truly is one of the last handmade spirits in the world,” Timmerman said.

About 90 percent of all of the mezcal coming to the United States is crafted using the espadín agave plant, a variety characterized by its rich, smoky flavor profile, according to Timmerman. Bozal mezcal products, however, are distilled with all kinds of other agave species. Its Ensamble mezcal, for instance, features a blend of espadín, barril and Mexicano agave plants, while the Cenizo mezcal comes from a variety that grows in cool conditions and high altitudes in Durango.

During the seminar, Timmerman said he plans to showcase a Oaxacan margarita using

Bozal Ensamble mezcal, a riff on the classic cocktail with a bit of smokier profile.

“Obviously, everyone loves a good margarita and it’s such a universal cocktail, so we’re going to show them how it’s done with mezcal versus tequila,” he said.

Bozal Oaxacan margarita
Courtesy of Eric Timmerman of 3 Badge Mixology in Sonoma, California

2 ounces Bozal Ensamble mezcal
1 ounce fresh lime juice
¾ ounce agave nectar

Add all ingredients in a shaker filled with ice. Shake for 10 seconds and strain into a double rocks glass over ice. Garnish with sal de gusano (agave worm salt) and a dehydrated citrus wheel.

Your guide to Distiller’s Week

Eighth annual Distiller’s Showcase of Premium Spirits

When: Thursday, Nov. 4, 6 to 8:30 p.m.

Where: DoubleTree by Hilton Manchester Downtown, 700 Elm St., Manchester

Cost: $60 per person; “sip and stay” packages are also available to purchase through the hotel

Visit: distillersshowcase.com

Event is 21+ only.

More New Hampshire Distiller’s Week happenings

The third annual New Hampshire Distiller’s Week will take place from Monday, Nov. 1, through Friday, Nov. 5 — check out this list of events and happenings for the week. For the most up-to-date calendar of Distiller’s Week events, visit distillersshowcase.com/events or follow New Hampshire Liquor & Wine Outlets on Facebook @nhliquorwine.

• National Hockey League Hall of Famer and Belfour Spirits owner-operator Ed Belfour will participate in multiple bottle signing and tasting events this week, including at New Hampshire Liquor & Wine Outlet No. 38 (100 Rotary Way, Portsmouth) on Tuesday, Nov. 2, from 5 to 7 p.m., and at New Hampshire Liquor & Wine Outlet No. 50 (294 Daniel Webster Hwy., Nashua) on Wednesday, Nov. 3, from 5 to 7 p.m. Admission is free, and bottles of Belfour’s rye and Texas pecan-finished bourbon will be available for purchase.

• Get your tickets before they’re gone to a Casa Noble tequila dinner scheduled for Tuesday, Nov. 2, at 6 p.m. at The Birch on Elm (931 Elm St., Manchester). The dinner will feature five courses paired with Casa Noble tequila-infused cocktails. Tickets are $99 per person. Visit thebirchonelm.com/tequiladinner to make reservations.

• The Birch on Elm is also hosting a New Riff Distilling Kentucky bourbon dinner on Wednesday, Nov. 3, at 5 p.m., another five-course meal prepared by chef Nick Provencher that will feature cocktail pairings from New Riff bourbons. Tickets are $99 per person. Visit thebirchonelm.com/bourbondinner to make reservations.

• The New Hampshire Liquor Commission will host Hold the Lime and Salt: Exploring Premium Tequila and Mezcal on Wednesday, Nov. 3, from 5:30 to 8:30 p.m. at the Manchester Country Club (180 S. River Road, Bedford). Five leading industry experts will present their tequilas and mezcals during this exclusive seminar-style tasting. Each panelist will talk about three of their products and offer a signature cocktail sample during the event’s reception. At the conclusion of the seminar each product that was presented will be available for purchase. Tickets are $60 per person and can be purchased through Eventbrite.

• Brain Brew Custom Whiskey founder and former Nashua resident Doug Hall will host a seminar at New Hampshire Liquor & Wine Outlet No. 50 (294 Daniel Webster Hwy., Nashua) on Wednesday, Nov. 3, at 6 p.m. Participants will learn about the history of whiskey, how New Hampshire wood is used in different products and the use of woodcraft finishing. Featured products will include Dexter three wood straight bourbon whiskey, Paddle Wheel triple oak bourbon, and Brain Brew’s custom bourbon blending kit. Tickets are $12 and can be purchased through Eventbrite.

The Distiller’s Showcase

First introduced in 2013, the Distiller’s Showcase of Premium Spirits is now the flagship event of New Hampshire Distiller’s Week and one of the largest tasting events for spirits on the East Coast. After the pandemic caused it to transition into a series of virtual tastings in 2020, the Showcase is back in full force — the event returns for an 8th year on Thursday, Nov. 4, from 6 to 8:30 p.m. at the DoubleTree by Hilton Manchester Downtown.

“We’re hoping to get back to some sense of normalcy,” said Mark Roy, spirits marketing and sales specialist for the New Hampshire Liquor Commission. “We were blown away by the response to some of the virtual programs last year, [but] the goal is to go back to the regular forte of the Showcase and the different events leading up to it.”

Roy said the idea of the event came after he attended the Winter Wine Spectacular, normally held in late January. Like during its Wine Week counterpart, brand ambassadors and industry leaders from all over the world come to the Showcase to present their products. Attendees are given a program booklet with a full map of the dozens of tables of spirits that are featured, totaling more than 700 premium whiskeys, bourbons, tequilas, rums, vodkas, gins and other spirits to try. Because of the large volume of products available, Roy said, it’s always a good idea to go into the Showcase with a game plan, by seeking out what you may be most interested in or curious about.

This is the first year that Eric Timmerman, national sales manager of the Sonoma, California-based 3 Badge Mixology, will be participating. He’ll talk about and offer samples of the company’s lineup of products, which include Uncle Val’s botanical gin, Benjamin Chapman whiskey and Kirk and Sweeney rum, in addition to its Bozal mezcal and Pasote tequila.

“As much as I enjoy doing talks on Zoom, there’s still something to be said about being able to have those conversations with people and seeing their reactions when they try the samples,” Timmerman said. “[The Showcase] is a really great opportunity to try a lot of really great products that are on the market … and it gives people a chance to experience things that they may not necessarily have otherwise tried. So we’re excited to be part of it.”

Other participants will include National Hockey League Hall of Famer Ed Belfour, who owns and operates Belfour Spirits; Graciela González, a fourth-generation distiller and the brand ambassador of El Mayor tequila in Jalisco, Mexico, who will be one of the five panelists at the Hold the Salttequila and mezcal seminar the evening before; and Tim Smith, founder of Tim Smith Spirits and star of the Discovery Channel reality series Moonshiners.

The Showcase wouldn’t be complete without its lineup of Granite State spirits purveyors, either — Charles “CJ” Lundergan of Steadfast Spirits Distilling Co. in Concord will be pouring his moonshine-mixed cocktails at the event for the first time, while Brian Ferguson of Flag Hill Distillery & Winery in Lee is also expected to return with his bourbon and rye whiskeys.

More than two dozen New Hampshire restaurants and catering companies will have tables of their own, offering various hors d’oeuvres and appetizers. Several are first-time participants, including Manchester’s Elm House of Pizza, and Red Beard’s Kitchen, a takeout business that chef Matthew Provencher launched earlier this year featuring ready-to-eat comfort meals. Returning businesses will be The Crown Tavern, the Hanover Street Chophouse, The Common Man, Stark Brewing Co., and Twins Smoke Shop and the 7-20-4 Lounge.

If you sample something during the Showcase and decide you want a whole bottle of it, you can purchase it at the conclusion of the event and arrange to pick it up at any one of the 68 New Hampshire Liquor and Wine Outlet stores in subsequent days. The hotel is also once again offering “sip and stay” packages, which include tickets to the event along with a room.

Proceeds from the Showcase will benefit the New Hampshire Food Bank, a new partner for 2021. Last year the New Hampshire Food Bank distributed more than 17 million pounds of food to its hundreds of partner agencies statewide. Executive director Eileen Liponis said there were 71 mobile food pantries held in 2020 — compared to only around a half dozen during a normal year pre-pandemic — serving just under 30,000 New Hampshire families.

“We’re extremely delighted to be part of such a premier event, and we think it’s very important to come out and support the New Hampshire Liquor Commission,” Liponis said. “I think if there’s one thing that Covid may have given us as a silver lining, it’s that our biggest enemies are always shame and stigma. … I think in everyone’s social circle they saw someone being challenged by the effects of the pandemic on them … and I hope that because of that we have more empathy for the fact that food is a basic necessity we all deserve.”

Featured photo: Spiked Tepache Courtesy of Graciela González, fourth-generation distiller and brand ambassador of El Mayor tequila in Jalisco, Mexico.