Category: Featured Content

News & Notes 23/11/16

Livable NH

AARP has unveiled the 10 top-scoring livable communities in New Hampshire according to its new AARP Livability Index. According to a press release, this index evaluates factors crucial for aging populations, such as housing, transportation, neighborhood elements, environment, health and community engagement. The highest-ranking communities in New Hampshire are Hanover, Lebanon, Portsmouth, Plymouth, Concord, Keene, Littleton, Goffstown, Peterborough and Manchester. While these communities have shown progress in job availability, environmental aspects and civic involvement, they all require improvements, particularly in housing affordability and access, as well as proximity to key destinations. The AARP Livability Index is a comprehensive tool that scores communities across the U.S. based on services and amenities impacting aging individuals, aiming to bridge the gap between current community provisions and the needs of older adults. The platform, accessible online at aarp.org/livabilityindex, allows users to search for scores by address, ZIP code or community and includes new features like the “Community Finder Quiz” and climate data for each location.

Organic rules

The organic certification process in New Hampshire is facing significant changes. According to a press release from the Free State Food Network, the National Organic Program, a federal standard for crops and livestock, has grown into a $50 billion industry but is now challenged by issues such as funding, potential corruption and lack of transparency. The New Hampshire Department of Agriculture, Markets & Food (NHDAMF), the current accrediting agent for organic certification in the state, is considering relinquishing its role due to staffing challenges, rigorous program standards, and an outdated fee structure. While this move might end state enforcement of organic certification, it wouldn’t halt the issuance of certifications, as other agents could step in to fill the gap. Two legislative service requests are in place to address this issue: LSR 2024-2473 advocates for an agreement with the USDA for organic certification, while LSR 2024-2167 proposes removing the responsibility from the NHDAMF. Concerns have been raised about the National Organic Program’s governance, suggesting it now leans more toward commercial interests rather than the ethical and safety standards initially intended.

Future workforce

ApprenticeshipNH, a workforce program of the Community College System of New Hampshire, is celebrating National Apprenticeship Week from Nov. 13 through Nov. 19. According to a press release, the program, focusing on high-demand fields like advanced manufacturing, health care, IT and more, combines classroom instruction with on-the-job training in an “earn-while-you-learn” model. The highlight of the week is the first-ever ApprenticeshipNH Summit on Nov. 17, aimed at strengthening New Hampshire’s workforce by connecting employers, career seekers and community organizations. The summit will feature interactive workshops, networking opportunities and Champion Recognitions for businesses and individuals leading in apprenticeship initiatives. Funded primarily by U.S. Department of Labor grants, ApprenticeshipNH has established more than 100 apprenticeship programs and supported 1,300 apprentices since its inception in 2017.

Liquor commission kudos

The New Hampshire Liquor Commission (NHLC) has been honored for the eighth consecutive year by StateWays Magazine in the Control State Best Practices Awards, according to a press release. Recognized for its alcohol responsibility programming and retail innovations, NHLC won awards for “Best On-Premise Partnership” for its New Hampshire Mocktail Month program and “Best Retail Innovation” for the ‘Tis the Season marketing campaign. New Hampshire Mocktail Month, initiated in 2020 in partnership with Brown-Forman, involves the state’s restaurant community in promoting alcohol-free “mocktails” to encourage responsible drinking. The ‘Tis the Season campaign, conducted during the 2022 holiday season, effectively used various media platforms to enhance customer engagement and sales.

Capital trip

On Tuesday, Nov. 14, more than 50 small business owners from across the country, including a group from New Hampshire, visited Washington, D.C., to address challenges regarding access to affordable capital, according to a press release. In response to the Federal Reserve’s consideration of the Basel III Endgame regulation, which is expected to increase the cost of business loans and credit lines, these business owners met with more than 40 lawmakers and senior Federal Reserve officials. They aimed to highlight the negative impact of this regulation on small businesses and presented a comment letter signed by more than 3,000 small business owners nationwide, with 44 signatories from New Hampshire. New Hampshire representatives included Dina Akel of Vieira Luxe, Shira Nafshi of The Trainer’s Loft, Danya Landis of Machina Kitchen & ArtBar, Celeste Burns of Burns Automotive Services, and Toutou Marsden of Dell-Lea Weddings & Events. Their efforts were part of a larger initiative to advocate for small businesses in the current high interest rate environment.

Returning for its 11th season, the Ice Castles attraction is set to reopen in North Woodstock, according to a press release. This year’s installation, with an anticipated opening in late December or early January, features a new design with slides, caverns, tunnels and ice sculptures. Tickets go on sale on Nov. 29. Visit icecastles.com/new-hampshire.

Ellie Mental Health, which describes itself as having an innovative and community-driven approach to mental health care, has opened a new location in Manchester at 25 Sundial Ave., in Suite 310W. According to a press release, the mental health franchise has been rapidly expanding nationwide. Visit elliementalhealth.com.

Join Derry Public Library (64 E. Broadway) on Wednesday, Nov. 29, at 6:30 p.m. for an informative session with Dan Blakeman of Lifetime Retirement Partners, as he delves into essential retirement topics. According to a press release, Blakeman will cover a range of subjects including long-term care, Social Security, and the development of a solid financial plan for retirement. Register online at derrypl.org/adult/events/9564/retirement-planning-workshop.

Immigrant song

Reunited and revitalized, deSoL hits Concord

Fans of Latin-infused rock and soul music are in for a treat when deSoL performs at Concord’s Bank of NH Stage on Nov. 11, their first area show in over a decade. Though the band officially split in 2010, they stayed friendly, doing a Concerts for the Cause benefit in Manchester in 2013 — but nothing since.

Socially distanced meetups at front man Albie Monterrosa’s New Jersey home in the waning days of pandemic lockdown, however, led to deSoL’s first new songs since their final album, Chango. Monterrosa promised in a recent interview that more are in the works, perhaps a sign that the band’s upcoming live shows won’t be the last.

“It’s more of a commitment, I guess,” he said. deSoL is now a four-piece band; Monterrosa, keyboard player Andy Letke, James Guerrero on percussion and bass player Chris Apple.

“We never lost the love for each other and for what we do and for our audience,” Monterrosa continued, adding that the rigors of touring caused the breakup. “We hit it for a decade strong and we missed birthday parties, funerals, weddings…. We had to reassess where our personal lives were at that moment. It was interesting to really take inventory.”

Once reunited, the Asbury Park rhythm machine began to get its groove back, while mending fences. “Being with a band for so long, things happen, things are said. When you’re older you have distance from it and there’s healing. I remember sitting around the island in my kitchen with a bottle of tequila in the middle and us just talking… really being honest with one another. It was a couple of those conversations that really started to make way for new music.”

“El Paso” is one gem in a batch of new songs. Monterrosa wrote it for his mother, while he reflected on her challenges immigrating from El Salvador in the 1970s.

“I realized I had it pretty good,” he said. “Her selflessness was a gift. [Her] struggles I really didn’t see until now…. A big part of what ‘El Paso’ is about is giving my mom honor there.”

Though it’s true when Monterrosa sings, “everybody’s got their own story to tell, mine began in El Paso,” he insists the song isn’t autobiographical.

“It’s pretty much the Latin American story, underdogs coming here try to make it,” he said. “Making it for my parents was literally what they did; they purchased a home, got us through school and out of the house. They created people that were productive in society.”

Handing the song to his bandmates provided a reminder of the rhythmic chemistry that drives deSoL. It was an acoustic song when Monterrosa wrote it, “very singer-songwriter,” he recalled. Guerrero was the first band member to feel it. “He has this ear that I really trust…. If he gets excited, I know it’s hitting a chord somewhere. Then Andy got behind the drums and started playing that groove, and it turned into something that we all were liking. When that happens, you go with it.”

Fittingly, the completed track has a groove that recalls “City of Immigrants,” Steve Earle’s ode to NYC. Another finished song, “Sally,” has a Lieber & Stoller, doo-wop feel. “We’ve got a couple more that we’re gonna release in the new year,” Monterrosa said. “It’s interesting to make music a decade or more later than the last time, and in a new way.”

That said, they’re most excited to be returning to the stage.

“That’s where we love to be, in the live realm; we love when people are together,” Monterrosa said. He likened the band at the start of each show to a jet plane sitting on the runway. “When the plane takes off, everybody’s vibing together and everybody is unified. People are dancing, people are singing back, people are with you on the ride.”

Whether they feel a little or a lot of that love isn’t critical. “Even if it’s one person, as long as somebody’s on the ride with us, I feel like we’re doing our job. We’ve been really fortunate to have that one person spark up and then the person next to him, then it becomes a chain reaction. Next thing, the whole place is really a party.”

There’s a reason their only two upcoming shows are in New Hampshire and in Massachusetts, a Nov. 10 co-headlining concert with fellow percussive pals Entrain.

“You guys really know and love your music, and you sniff out something that’s not working,” Monterrosa said. “You respond well when it’s authentic and real. I love that about New England.”

deSoL
When: Saturday, Nov. 11, 7:30 p.m.
Where: Bank of NH Stage, 16 S. Main St., Concord
Tickets: $30.75 and $43.75 at ccanh.com

Featured photo: deSoL. Courtesy photo.

Thanksgiving to go

Where to get your pies, mashed potatoes & more

Here are some of the spots offering dessert, sides and sometimes even the whole turkey dinner to go. Know of a place not mentioned here? Let us know at food@hippopress.com.

• All Real Meal (87 Elm St., Manchester, 782-3014, allrealmeal.com) is taking orders for Thanksgiving dinner that include turkey, gravy, mashed potatoes, stuffing, green beans and cranberry with the option of an individual size, a meal to serve three to four people or a meal to serve six to eight people. Sides, gluten-free stuffing and desserts are also available. Visit their website to see which towns are eligible for free delivery.

• A Market Natural Foods (125 Loring St., Manchester, 668.2650, myamarket.com) is providing Mary’s Certified Organic turkeys at $4.99 a pound on a first-come-first-served basis starting Thursday, Nov. 16. Quiches (garden vegetable, broccoli and cheddar, Greek, Italian, spinach and bacon, chicken sausage and potato, bacon and chive, ham and cheese and mushroom and cheddar) are $18.99 each. Pumpkin pies and granola-topped apple pies are $24.99; chocolate cream pie, harvest berry pie and cranberry spice cake are $29.99; chocolate olive oil cake and carrot cake are $34.99. Gluten-free and vegan options are available. Pie and quiche orders must be placed by Thursday, Nov. 9, and picked up on Tuesday, Nov. 21, or Wednesday, Nov. 22.

• Angela’s Pasta and Cheese Shop (815 Chestnut St., Manchester, 625-9544, angelaspastaandcheese.com) is taking orders until Wednesday, Nov. 15, at 4 p.m. On the menu is pumpkin cannoli dip platter ($28.95), herb-roasted green beans ($12.95 per pound), cranberry orange bread ($8.95), mincemeat ($5.95 per pound), traditional bread stuffing ($5.95 per pound), whipped butternut squash ($9.95 per pound), maple walnut glazed carrots ($12.95 per pound)

chocolate cream pie, Key lime pie, maple cream pie, midnight pumpkin pie (chocolate pumpkin pie), each $24.95, and much more. Orders will be available for pickup on Wednesday, Nov. 22, between 10 a.m. to 6 p.m.

• Apple Hill Farm (580 Mountain Road, Concord, 224-8862, applehillfarmnh.com) offers a variety of pies (apple, apple crumb, blueberry, blueberry crumb, cherry, cherry crumb, strawberry rhubarb, strawberry rhubarb crumb, pumpkin, squash, maple crumb, mince and pecan) and is taking orders until the weekend before Thanksgiving. Six-inch pies are $9.95 and 9-inch pies are $18.95. Shaker-style squash rolls and Parker House rolls are also available for special orders. Call the stand to place your order.

• Atlantic Grill (5 Pioneer Road, Rye, 433-3000, theatlanticgrill.com) is taking Thanksgiving orders now through Saturday, Nov. 18, to be picked up on Wednesday, Nov. 22, from noon to 8 p.m. Main courses feed five people and are duck confit for $75, fig-stuffed pork roast for $50, white lasagna for $40 and Italian sausage lasagna for $50. Sides include mac and cheese, scalloped potatoes and cranberry chutney. Available soups and salads include lobster bisque and seafood chowder.

• The Bakeshop on Kelley Street (171 Kelley St., Manchester, 624-3500, thebakeshoponkelleystreet.com) offers a variety of baked goods such as maple bacon, vanilla and caramel doughnuts, made-to-order cakes, cupcakes, pies, pastry trays and specialty desserts. Call for holiday deadlines.

• Barrel and Baskit (377 Main St., Hopkinton, 746-1375, barrelandbaskit.com) has homemade gravy, side dishes, desserts, pies and charcuterie boards available for pre-order (deadline is Saturday, Nov. 18), and extra items available in the store the week of Thanksgiving. They are open from 6 to 9 a.m. on Thanksgiving morning.

• Bearded Baking Co. (819 Union St., Manchester, 647-7150; 580 Lafayette Road, Hampton, 601-6878, beardedbaking.com) takes custom cake and pastry orders and has announced their November cupcake lineup with snickerdoodle, chocolate espresso, blueberry apple crumb, chocolate pumpkin pecan, pistachio coconut and white chocolate maple. Call for holiday deadlines.

• The Big Bad Food Truck (Hampton, bigbadnh.com) is offering a turkey dinner package enough to feed 10 to 12 people that includes one turkey, two pints of gravy, one quart of baby carrots, a half pan of dinner rolls (nine rolls) and half pan of mashed potatoes for $150. Items can also be ordered a la carte, with a 14- to 16-pound turkey for $60, a half pan of stuffing for $32, a half pan of mashed potatoes for $32, a quart of glazed baby carrots for $14, a pint of corn for $8, a half pan of dinner rolls for $18 and a pint of turkey gravy for $8. Deliveries and pickups will take place between Sunday, Nov. 19, and Thursday, Nov. 23. Pickup will be available at 41 Ashworth Ave. in Hampton. Delivery fees can be found on their website.

• The Black Forest Cafe and Bakery (212 Route 101, Amherst, 672-0500, blackforestcafeandbakery.com) is now taking orders through Saturday, Nov. 18. Offerings include focaccia stuffing for $20 per quart (serves six), cranberry orange sauce for $17 per 16 ounces (serves four), sweet and white mashed potatoes for $18 per quart (serves six), a fruit tray, 9-inch quiches (Greek, ham and scallion, broccoli and roasted red pepper), slow braised short ribs for $120 (serves eight), meat and vegetarian lasagna, 9-inch pies (traditional apple, Dutch apple, cranberry apple and pumpkin each for $22.99, chocolate cream pie for $23.99, pecan for $24.99), cakes (coconut, carrot, apple cider, gluten-free drunken pumpkin mousse cake) and cookies.

• Brother’s Butcher (142 Lowell Road, Hudson, 577-1130, brothers-butcher.com; 8 Spit Brook Road, Nashua, 809-4180) is taking online orders for turkey, pies and all the sides. Turkeys are $3.99 per pound for fresh turkey and $4.49 per pound for fresh free-range turkey and are available from 10 to 12 pounds up to 28 to 30 pounds. Brother’s Turducken (only available from Hudson location) is $9.99 a pound and turkey breast for $4.99 per pound. Sausage and herb stuffing and butternut squash are $9.99 a quart and $29.99 for a half tray; traditional bread stuffing and garlic mashed potatoes are $8.99 a quart and $26.99 for a half tray. Turkey gravy is $9.99 for a quart, and all pies (apple, pumpkin, pecan and chocolate cream) are 10 inches and cost $17.99. Pickup days are Monday, Nov. 20; Tuesday, Nov. 21, and Thursday, Nov. 22 (close at 5 p.m. on Thursday).

• Buckley’s Bakery and Cafe (436 Daniel Webster Hwy., 262-5929, buckleysbakerycafe.com) and Buckley’s Market and Cafe (9 Market Place, Hollis, 465-5522) is taking orders now until Saturday, Nov. 18, for cakes (pumpkin whoopie pie $36, apple spice cake $42, Boston cream pie $42, apple crisp cheesecake $45, chocolate decadence $36), pastries (breakfast pastry tray $48, mini cookie and bar tray $36), pies (pecan, apple, pumpkin, chocolate cream and blueberry crisp each $22) and breads (Parker House rolls $12, sweet rolls $12, pumpkin spice $9).

• Caroline’s Fine Foods (132 Bedford Center Road, 637-1615, carolinesfood.com) is taking orders now through Friday, Nov. 17, at 3 p.m. for turkey ballotine with herb stuffing that serves eight to 10 people ($95) and sides such as herb-roasted sweet potatoes ($40), sausage stuffing ($55) and carrot confit ($55) that each serve 10. Cranberry sauce can be ordered by the pint ($25) or the quart ($40) as can turkey gravy ($30 for a pint, $45 for a quart.) Pick up your order on Wednesday, Nov. 22, from 11 a.m. to 3 p.m.

• Castleton Banquet and Conference Center (58 Enterprise Drive, Windham, 898-6300, castletonbcc.com) has two dinner packages available to go. The first dinner package serves 10 to 12 guests and includes a 16- to 20-pound turkey with Castleton’s bread stuffing, two quarts of homestyle mashed potatoes, butternut squash and turkey gravy, a pint of homemade cranberry relish, 12 dinner rolls and one 10-inch apple, pecan, pumpkin or blueberry pie and costs $275. The second package serves 10 to 12 guests and includes an 8- to 10-pound spiral glazed ham, two quarts of homestyle mashed potatoes and butternut squash, a quart of pineapple raisin sauce, 10 dinner rolls and the same choice of pies. All sides are also available separately, and red and white wines are also available. All orders must be placed by noon on Friday, Nov. 17, and pickups will be scheduled on Wednesday, Nov. 22, between 9 a.m. and noon.

• Chez Vachon (136 Kelley St., Manchester, 625-9660, chezvachon.com) is offering a variety of 9-inch pies for $13.99 including chocolate, banana, brownie, coconut, pistachio, lemon chiffon, key lime, chocolate mousse, apple crisp, blueberry, cherry, lemon meringue, cranberry walnut cheesecake pie, Canadian sugar pie, pumpkin, pumpkin deluxe and pumpkin mousse. Pork pie ($21.99) and salmon pie ($23.99) are available as well as cream cakes such as chocolate, cookies and crème, pistachio and apple spice each for $21.99.

• The Coach Stop Restaurant & Tavern (176 Mammoth Road, Londonderry, 437-2022) is taking orders for takeout and delivery within a 5-mile radius on Thanksgiving Day with the last delivery and takeout being at 3:30 p.m. Entree options are roast turkey dinner, baked Virginia ham, slow roasted prime rib, baked stuffed haddock, seafood linguine and veal Oscar. All entrees are $39 and are served with turkey soup, apple cider, mashed potatoes, homemade bread stuffing, yams, cranberry sauce, butternut squash, hot rolls, baby pearl onions and green peas, homemade pie and coffee.

• Colby Hill Inn (33 The Oaks, Henniker, 428-2581, colbyhillinn.com) is offering a takeout service available on Wednesday, Nov. 22, from 4 to 7 p.m. and Thursday, Nov. 23, until 1 p.m.

Entrees include cider-brined turkey with herbed cornbread stuffing, cranberry chutney and giblet gravy, crispy porchetta (Tuscan roast pork loin), four-grain risotto with mushroom and parsnip ragout and cherry wood roasted salmon. All are served with whipped potatoes, roast sweet potatoes and fall vegetable succotash. Freshly baked pumpkin pie, sea salt caramel and pecan chocolate cake, apple crisp with vanilla gelato, sorbet duo or ricotta cheesecake are offered for dessert. Orders should be placed on Tuesday, Nov. 21.

• The Common Man (Lago, 1 Route 25, Meredith, 279-2253; Camp, 298 Daniel Webster Hwy., Meredith, 279-3003; Lakehouse, 281 Daniel Webster Hwy., Meredith, 279-5221; 60 Main St., Ashland, 968-7030; 10 Pollard Road, Lincoln, 745-3463; 88 Range Road, Windham, 898-0088; 1 Gulf St., Concord, 228-3463; 304 Daniel Webster Hwy., Merrimack, 429-3463; 21 Water St., Claremont, 542-6171; 231 Main St., Plymouth, 536-2764; 752 Route 104, New Hampton, 744-0120; 61 Laconia Road, Tilton, 286-2204; 2280 Brown Ave., Manchester, 623-5040; thecman.com) is taking orders until Friday, Nov. 17. On the menu is oven roasted turkey with house-made pan gravy, whole-berry cranberry sauce, signature stuffing, country mashed potatoes, maple roasted butternut squash, garlic green beans, dinner rolls and butter, sweet bread and a slice of pumpkin pie with cinnamon whipped cream. A meal for four is $119.95 plus tax and a meal for one is $30.95 plus tax. Other meal enhancements include glazed ham and macaroni and cheese. House baked pies can be bought individually and cost $16.95 for apple pie, $20.95 for pecan pie and $14.95 for pumpkin pie. Orders must be picked up on Wednesday, Nov. 22.

• Concord Food Co-op (24 S. Main St., 225-6840, concordfoodcoop.com) is selling turkeys (natural turkey for $4.59 a pound, organic turkey for $5.49 a pound) and complete meals to serve eight to 10 people with a 12- to 15-pound turkey, turkey gravy, roasted garlic mashed potatoes, homemade cranberry sauce, stuffing and apple roasted green beans starting at $279.99.

Extra sides are also available. Brioche rolls are $9.99 a dozen. Individual meals with sides and rolls are $29.99. Orders must be placed by noon on Monday, Nov. 13, and picked up Monday, Nov. 20, through Wednesday, Nov. 22, from 10 a.m. to 6 p.m.

• Place your order with Copper Kettle To Go (39 Main St., Wilton, 654-2631, copperkettletogo.com) for a turkey dinner (a half or a whole turkey) with mashed potatoes, green bean casserole, squash, gravy, cranberry sauce stuffing, pie and rolls for $56. Kentucky Derby pie and pecan pie are $19, blueberry cream cheese pie and coconut custard are $18 and pumpkin pie is $17. Orders will be ready for pickup on Wednesday, Nov. 22.

• Cremeux French Patisserie (707 Milford Road, Merrimack, 320-4702, cremeuxfrenchpatisserie.com) has an ever-changing menu and currently on it are éclairs, lemon and honey tart, chocolate praliné, macaroons and more. Call for holiday deadlines.

• Crosby Bakery (51 E. Pearl St., Nashua, 882-1851, crosbybakerynh.com) is taking orders for pies and other Thanksgiving treats for pickup on Tuesday, Nov. 21, and Wednesday, Nov. 22.

• The Crust and Crumb Baking Co. (126 N. Main St., Concord, 219-0763, thecrustandcrumb.com) is offering bread; pies, such as pumpkin, apple streusel, vegan blueberry coconut crisp and maple cream; quiches (broccoli pepper jack, spinach tomato feta, bacon cheddar), and other desserts such as lemon-raspberry layer cake for pickup on Tuesday, Nov. 21, and Wednesday, Nov. 22. Orders must be placed by Friday, Nov. 17.

• Frederick’s Pastries (109 Route 101A, Amherst, 882-7725; 25 S. River Road, 647-2253, pastry.net) is taking orders for an assortment of Thanksgiving treats such as a Thanksgiving cookie kit, apple tarts, autumn wreath cake, caramel apple cupcakes, caramel pecan cheesecake, maple pecan cheesecake and pumpkin caramel cheesecake cups, harvest pumpkins cake, linzer torte, pumpkin loaf, pumpkin whoopie pies, mini pies and a turnover tray with pumpkin, apple and raspberry turnovers.

• Fire and Spice Bistro (70 Route 108, Newfields, 418-7121, fireandspicebistro.com) has blueberry pie, chocolate cream pie, apple pie and pumpkin pie available for $24 each, pecan pie for $26 and meat pie for $30. Each pie can also be made gluten-free. Each pie serves six to eight people. A half dozen gluten-free whoopie pies are $26. All orders must be placed by Sunday, Nov. 19, at 5 p.m. and picked up on Tuesday, Nov. 21, between noon and 5 p.m.

• The Fresh Chef Press (775 Canal St., 716-7197, freshchefmp.com) is offering various Thanksgiving sides: ancient grain pilaf ($2 a cup), original pilaf ($2 a cup), eight bacon-wrapped asparagus ($8 per serving), six bacon-wrapped scallops ($15), butternut squash, spiced or savory ($2 a cup), a charcuterie board ($150), stuffing ($22), mac and cheese ($30), 10 Italian sausage stuffed mushrooms ($20) and 10 vegetable stuffed mushrooms ($15), among others.

• Giorgio’s Cocktails & Eatery (707 Milford Road, Merrimack, 883-7333; 524 Nashua St., Milford, 673-3939; 270 Granite St., Manchester, 232-3323, giorgios.com) is taking orders until noon on Sunday, Nov. 19, for a family meal with oven roasted turkey (12 ounces), Yukon mashed potatoes (8 ounces), cornbread stuffing (8 ounces), homemade gravy (8 ounces), orange ginger cranberry sauce (5 ounces) green bean and shiitake mushroom casserole (8 ounces), dinner rolls with cinnamon sage butter and a slice of homemade pumpkin pie for $29.99 per person. Add a roasted turkey leg for $11.99. Pickup is between noon and 4 p.m. on Wednesday, Nov. 22.

• Granite State Candy Shoppe (13 Warren St., Concord, 225-2591; 832 Elm St., Manchester, 218-3885, granitestatecandyshoppe.com) has various treats for the holiday such as 6-ounce milk fall leaves ($8.25), 8-ounce jelly bean autumn mix ($6.98), 8-ounce bourbon caramel ($6.98), fall dipped pretzel rod ($3.75), milk and white chocolate pumpkin ($9.98), 8-ounce pumpkin pie almonds ($8.98), white and milk chocolate turkeys in various sizes and much more.

• Greenleaf (54 Nashua St., Milford, 213-5447, greenleafmilford.com) is taking preorders now until Monday, Nov. 20, with pickups available Wednesday, Nov. 22, between 4 and 8 p.m. Roasted turkey dinner includes turkey breasts and thigh, brioche stuffing, roasted seasonal vegetables, roasted garlic and herb potatoes, cranberry sauce, gravy, mixed greens salad with maple vinaigrette for $50. Six dinner rolls are $8, molasses honey butter is $3, caramel apple galette (serves two to four) is $20, a full cranberry swirl cheesecake is $40 and a slice is $5.

• Hart’s Turkey Farm Restaurant (233 Daniel Webster Hwy., 279-6212, hartsturkeyfarm.com) is taking orders for family and individual turkey dinners. The family meal comes with a whole roasted turkey, gravy, stuffing, whipped potatoes, butternut squash, green beans, cranberry sauce, dinner rolls and your choice of apple, pumpkin or chocolate cream pie. A small order ($195) feeds two to six, a medium ($290) feeds six to 10 and a large ($425) feeds 10 to 14. Individual dinners include roasted turkey with gravy, stuffing, whipped potatoes, butternut squash, cranberry sauce, a roll and butter. A small is $20, a regular is $22 and a jumbo is $30. Curbside pickup is available Thanksgiving Day for family dinners between 10 and 11 a.m., 12:30 and 1:30 p.m. and 3 to 4 p.m. Individual dinners can be pre-ordered or ordered the same day and picked up any time from 10 a.m. to 4 p.m. The grab-and-go lobby store will also be open.

• Harvey’s Bakery (376 Central Ave., Dover, 749-6029, harveysbakery.com) has dinner rolls available by the dozen and pies such as apple, pumpkin, chocolate cream, lemon meringue, mince cherry, coconut cream and many more. Place your order by Thursday, Nov. 16. The bakery will also be stocked for walk-ins.

• J&F Farms (108 Chester Road, Derry, 437-0535, jandffarmsnh.com) is taking preorders for turkey, potatoes, carrots, beets and winter squashes.

• Johnson Golden Harvest (412 W. River Road, Hooksett, 210-2031, johnsongoldenharvest.com) is taking orders for Thanksgiving dinner. Turkey is $6.89 a pound, country white rolls, Parm oregano and garlic rolls, squash rolls, wheat rolls, Dutch apple bread and cinnamon swirl bread are $7.99. Chocolate cream, banana cream, coconut cream and pecan pie are $21.50 each. Blueberry pie, apple pie, apple blueberry pie, apple raspberry pie, strawberry rhubarb pie, pumpkin pie and apple crisp are each $17.50. Gluten-free pies (chocolate cream, pumpkin, pecan, blueberry crumb and apple) are $24.99. Orders can be picked up on Tuesday, Nov. 21, and Wednesday, Nov. 22.

• Local Baskit (10 Ferry St., Concord, 219-0882, localbaskit.com) offers weekly selections for meal kits, having previously included meals such as shrimp and scallop tostada with apple salsita, fettuccine with Brussels sprouts, cranberries and caramelized onion and Chinese braised daikon radish pork stew. Pickup and delivery options are available. Call for holiday deadlines.

• Call or stop by Meadow Ledge Farm (612 Route 219, Loudon, 789-5960, meadowledgefarm.com) to order apple, apple crumb, blueberry, triple berry, strawberry rhubarb, cherry cream, chocolate cream, banana cream, lemon meringue or lemon blueberry meringue pies available for pickup on Monday, Nov. 21, and Tuesday, Nov. 22.

• Moulton’s Kitchen and Market (10 Main St., Amherst, 673-2404, moultonsmarket.com) is taking preorders for a Thanksgiving dinner that feeds four to five people featuring carved roasted turkey breast for $28.99, herbed turkey gravy for $13.99, whipped mashed potatoes for $17.99, traditional bread stuffing for $16.99, spiced butternut squash for $15.99, fresh cranberry sauce for $9.99. Apple or pumpkin pie is $18.99 for a 9-inch pie and $8.99 for a 6-inch pie. Orders must be placed by noon on Nov. 13 and picked up by 4 p.m. on Nov. 22.

• Mr. Mac’s Macaroni & Cheese (497 Hooksett Road, Manchester, 606-1760, mr-macs.com) is now offering a “Thanksgiving Mac” special, with roasted turkey, gravy, bechamel sauce, cabo cheddar with traditional stuffing and drizzled cranberry sauce on top, as party and banquet trays.

• Place your order with New England Tap House Grille (1292 Hooksett Road, Hooksett, 782-5137, taphousenh.com) by Thursday, Nov. 16, at 5 p.m. Available for order are meat pie, pumpkin pie, carrot cake, a cookie and brownie tray, apple pie and a dozen dinner rolls. Pick up your order on Wednesday, Nov. 22, by 5 p.m.

• Northwoods Brewing Co (1334 First NH Turnpike, 942-6400, northwoodsbrewingcompany.com) is closed on Thanksgiving but is taking orders through Sunday, Nov. 19, for pies, custards, quiches, rolls, crullers and scones for pickup on Wednesday, Nov. 22.

• Pinard Street Bakery at Charlie’s (1 Pinard St., Goffstown, 606-1835, pinardstreetbakery.business.site) offers a variety of baked goods such as cinnamon rolls, banana bread, cookies and dessert platters. Call for holiday deadlines.

• All orders are due by Friday, Nov. 17, for Presto Craft Kitchen (168 Amory St., Manchester, 606-1252, prestocraftkitchen.com). Offerings are homemade mashed potatoes, country style stuffing, garlic green beans, maple sweet potato with marshmallows, mashed butternut squash, pressed cranberry sauce, honey-glazed carrots, turkey gravy and oven roasted turkey. The side package includes mashed potatoes, stuffing, your choice of two vegetables, bread rolls and butter, gravy and cranberry sauce. Pies include pumpkin, apple, blueberry, banana cream, coconut cream, cookies ’n’ cream and cannoli cream. Other desserts are apple crisp, lemon mascarpone cake and pumpkin praline cheesecake.

• Queen City Cupcakes (816 Elm St., Manchester, 624-4999, qccupcakes.com) is taking orders online or via phone by Saturday, Nov. 18. Cupcake flavors include vanilla, chocolate, peanut butter, cherry almond, caramel apple pie, gingerbread cookie, sweet potato, cookie butter and more. Pickup is available on Wednesday, Nov. 22, from 10:30 a.m. to 3 p.m.

• Red Arrow Diner (112 Loudon Road, Concord, 415-0444; 137 Rockingham Road, Londonderry, 552-3091; 61 Lowell St., Manchester, 626-1118; 149 Daniel Webster Hwy., Nashua, 204-5088, redarrowdiner.com) is offering desserts such as chocolate and carrot cake, pumpkin and lemon meringue pie. All cakes are double layered and cost $39.99 each. All pies are 10 inches and range from $20.99 to $23.50. All online orders require 24-hour notice.

• Thanksgiving dinner selections at The Red Blazer (72 Manchester St., Concord, 224-4101, theredblazer.com) include roasted turkey with gravy, baked ham, mac and cheese, mashed potatoes, baked butternut squash, green bean casserole, apple chicken stuffing and turkey gravy. A variety of desserts are offered such as yule logs, pies, cakes and cheesecakes, dessert platters, cupcakes and whoopie pies. All orders need to be picked up by Wednesday, Nov. 22.

• Rig A’ Tony’s Takeout & Catering (13 Rockingham Road, Windham, 685-8122; 38 West Broadway, Derry, 425-6116, rigatonysitalian.com) has a Thanksgiving dinner deal for $229 with an 18- to 20-pound turkey, family-size portions of stuffing, mashed potatoes, butternut squash, corn, cranberry sauce and gravy. Desserts include apple pie, blueberry, chocolate cream pie, italian cookies, lemon meringue pie, pumpkin pie, pecan pie and pumpkin bread.

• Roundabout Diner (580 Portsmouth Traffic Circle, Portsmouth, 431-1440, roundaboutdiner.com) is taking orders for Thanksgiving dinners to-go with slow roasted turkey, cornbread stuffing, mashed potatoes, butternut squash, peas and pearl onions, cranberry relish, dinner rolls, homemade gravy, cinnamon apple sauce and your choice of pumpkin, apple, blueberry, pecan, banana cream, coconut cream, Key lime or chocolate cream pie. Meal 1 serves six to eight people for $195.99 and includes one pie. Meal 2 serves 10 to 12 for $269.99 and includes two pies. The sides can be bought a la carte as well as a half sheet of cornbread for $14, barbecue pulled pork for $12.95 a pound, roasted Brussels sprouts for $10.95 a quart and house brined turkey breast for $14.95 a pound. Orders can be picked up on Wednesday, Nov. 22, and Thursday, Nov. 23, from 8 a.m. to 2 p.m.

• Smoke Shack Cafe (226 Rockingham Road, Londonderry, 404-2178, smokeshackcafe.com)is accepting orders until Nov. 17 by 7:30 p.m. Package No. 1 includes a whole turkey, two large sides of your choice, medium cranberry sauce, medium gravy and six pieces of cornbread for $149.99. Package No. 2 includes a whole turkey, six large sides of your choice, medium, cranberry, large gravy and 12 pieces of cornbread for $223.99. Sides are butternut squash, corn saute, green beans, jalapeño and sausage stuffing, mashed potatoes, macaroni and cheese, cranberry sauce and gravy. Sides are available a la carte as well as bacon-wrapped stuffed turkey breasts and a whole smoked turkey. Order pickups will be Wednesday, Nov. 22, and Thursday, Nov. 23, at allotted times.

• The Sweet Spot (353 Riverdale Road, Weare, thesweetspotnh.com) is taking orders for Thanksgiving, offering 9-inch pies (apple $21, pumpkin $21, pecan $24, chocolate cream $24, apple cranberry galette $15), 9-inch quiches and savory pies (roasted butternut squash and spinach $21, roasted butternut squash and sausage $21, pork pie $24), cheesecakes, rolls and breads to be picked up on Wednesday, Nov. 22, between 8 a.m. and 2 p.m.

• Temple Street Diner (200 Temple St., Nashua, 521-7133) is taking individual or family Thanksgiving dinner and dessert orders for delivery or pickup. Delivery will be offered on Wednesday, Nov. 22, and Thursday, Nov. 23, from 2:30 to 4 p.m. Call and pay ahead of time.

• Tuscan Market is taking orders to be picked up on Wednesday, Nov. 22. A 10- to 12-pound turkey with maple-roasted sweet potato, garlic green beans and lemon mascarpone whipped potatoes is available for $175. Main courses include a whole carved roast turkey, boneless prime rib ($120), herb-roasted leoncini ham ($70), roast beef tenderloin ($180), prosciutto-wrapped pork loin ($60), porchetta roast ($70) and roasted salmon ($60). Antipasti platters and sides such as balsamic roasted carrots and cranberry marsala wine compote are also available.

• Van Otis Chocolates (341 Elm St., Manchester, 627-1661; 15 S. Main St., Wolfeboro, 515-1045, vanotis.com) has a variety of sweet treats for Thanksgiving such as a near 12-pound chocolate turkey ($275), apple orchard gummies ($6.50) and custom Swiss fudge boxes ($44).

Featured photo: Courtesy photo.

Dine out for Thanksgiving dinner

Let someone else cook the big meal at one of these area restaurants

Have your Thanksgiving dinner at a table you don’t have to clear with dishes you don’t have to do. Here are some restaurants offering dine-in meals on Thanksgiving day (Thursday, Nov. 23). Know of a spot not mentioned here? Let us know at food@hippopress.com. And, of course, make those reservations, the earlier the better.

• Alan’s of Boscawen (133 N. Main St., Boscawen, 753-6631, alansofboscawen.com) is taking reservations for your choice of a traditional Thanksgiving dinner or buffet. Dinner includes turkey, stuffing, fresh yams, mashed potatoes and gravy, peas and onions, fresh butternut squash, soup or salad, rolls, cranberry sauce and your choice of dessert.

• Backyard Brewery & Kitchen (1211 S. Mammoth Road, Manchester, 623-3545, backyardbrewerynh.com) will be serving its full menu on Thanksgiving Day as well as turkey dinner with all the trimmings. Call to reserve a table.

• Bedford Village Inn (2 Olde Bedford Way, Bedford, 472-2001, bedfordvillageinn.com) will be serving dinner from noon to 6 p.m. in their dining room on Thanksgiving Day and will be open for breakfast from 8 to 10:30 a.m. and dinner from 4 to 9 p.m. at Trattoria Fondi, where the Fondi menu will be offered. In the dining room, a four-course prix fixe meal will be served, with appetizers like Cape Cod oysters, entrees such as Misty Knoll Farms Turkey, grilled filet mignon and squash risotto, and pumpkin bread pudding and bourbon poached pear among the dessert options. The cost is $110 per adult and $65 per child 10 years old and younger.

• Walk-ins are welcome at the Belmont Hall and Restaurant (718 Grove St., Manchester, 625-8540, belmonthall.net) dining room for a plated turkey dinner. Reservations are required for the function hall with seatings at 11:30 a.m. and 1:30 p.m. (parties of five or more only) with an all-you-can-eat buffet and a fully stocked cash bar.

• The Coach Stop Restaurant & Tavern (176 Mammoth Road, Londonderry, 437-2022, coachstopnh.com) is taking reservations for Thanksgiving Day with seatings at noon and 3 p.m.

Entree options are roast turkey dinner, baked Virginia ham, slow roasted prime rib, baked stuffed haddock, seafood linguine and veal Oscar. All entrees are $39 and are served with turkey soup, apple cider, mashed potatoes, homemade bread stuffing, yams, cranberry sauce, butternut squash, hot rolls, baby pearl onions and green peas, homemade pie and coffee.

• Make your reservation at The Centennial Hotel and Granite Restaurant & Bar (96 Pleasant St., Concord, 227-9005, graniterestaurant.com) for Thanksgiving day. Reservations can be made online.

• CR’s The Restaurant (287 Exeter Road, Hampton, 929-7972, crstherestaurant.com) is taking reservations for Thanksgiving Day between noon and 5 p.m. Their most popular menu items will be featured.

• The Derryfield Restaurant (625 Mammoth Road, Manchester, 623-2880, thederryfield.com) has seatings at 11 a.m., noon, 1:15 p.m., 2:15 p.m., 3:30 p.m. and 4:30 p.m. for a family-style turkey dinner with a turkey, stuffing, gravy, butternut squash, mixed vegetables, salad and dinner rolls (four-person minimum, or a plated turkey meal that is $29.95 for adults and $19.95 for children under 12. Reservations are required.

• Epoch Gastropub (90 Front St., Exeter, 778-3762, epochrestaurant.com) is open for in-person dining from 11:30 a.m. to 3:30 p.m. with soups, salads and starters. Entrees include pumpkin butternut squash ravioli, maple soy salmon, traditional roast turkey and brown sugar ginger-crusted pork loin with sides such as brioche bread stuffing and spiced roasted baby carrots. Dessert options are pies, cakes and pastries, pecan caramel bread pudding as well as coffee, mulled cider, hot chocolate or tea. $70 for adults, $25 for children 6 to 12 and free for children under 5 years old.

• Fratello’s Italian Grille (115 Dow St., Manchester, 641-6676, fratellos.com) is taking reservation for Thanksgiving with seatings at 11:30 a.m. and 2:30 p.m., serving turkey with pan gravy, slow roasted prime rib au jus, turkey pot pie, Tuscan salmon, vegetable gnocchi, homemade stuffing as well pumpkin bisque, garden salad, assorted pies, treats, coffee, tea and cider and more. The cost is $45 for adults, $20 for children 4 to 11 and free for children under 3.

• Make your reservation at The Centennial Hotel and Granite Restaurant & Bar (96 Pleasant St., Concord, 227-9005, graniterestaurant.com) for Thanksgiving day. Reservations can be made online.

• The Homestead Tavern and Restaurant (1567 Summer St., Bristol, 744-2022; 641 Daniel Webster Hwy., Merrimack, 429-2022, homesteadnh.com) has seatings at noon, 12:30 p.m. and 5 p.m. for Thanksgiving dinner. On the menu is roast turkey dinner for $32, baked Virginia ham for $32, roast prime rib of beef for $35, baked stuffed haddock for $32, veal Oscar $35, fresh broiled salmon for $32, seafood fettuccine for $35 and vegetarian quinoa bowl for $32. Each comes with turkey soup, apple cider, mashed potatoes, cranberry sauce, butternut squash, hot rolls and sweet bread and homemade pie. Children’s meals (ham, turkey, prime rib, bowtie alfredo or chicken fingers and french fries) are $15.

• Mile Away Restaurant (52 Federal Hill Road, Milford, 673-3904, mileawayrestaurantnh.com) is offering a special menu for Thanksgiving. The $42-per-person dinner includes a choice of one appetizer, corn chowder, Swedish meatball, fresh fruit plate with sorbet, Caesar or garden salad; an entree, such as roast turkey, herb-crusted roast sirloin, pasta primavera, chicken picatta or maple salmon; and either pumpkin pie, pecan pie, sorbet, cheesecake, carrot cake, chocolate mousse cake or lemon mascarpone for dessert. Reservations are currently being accepted.

• Thanksgiving entrees at The Old Salt (490 Lafayette Road, Hampton, 926-8322, oldsaltnh.com) are oven-roasted turkey with sides like cranberry stuffing and mashed potatoes for $25.99, honey-glazed baked ham for $25.99, roasted butternut squash ravioli for $24.99, slow roasted prime rib au jus for $34.99, baked seafood pie for $36.99 and surf and turf $38.99. Soups and salads are also on the menu and appetizers such as shrimp cocktails and a charcuterie board. Desserts include pumpkin pie, pecan pie, Tahitian cheesecake, apple pie, bread pudding and apple crisp, each for $9.99.

• Red Arrow Diner (112 Loudon Road, Concord, 415-0444; 137 Rockingham Road, Londonderry, 552-3091; 61 Lowell St., Manchester, 626-1118; 149 Daniel Webster Hwy., Nashua, 204-5088, redarrowdiner.com) is open during their regular hours on Thanksgiving serving turkey, stuffing, mashed potatoes, carrots and squash for $16.99.

• Roundabout Diner (580 Route 1 Bypass, Portsmouth, 431-1440, roundaboutdiner.com) is taking reservations from 11 a.m. to 6 p.m. on Thanksgiving day for their plated family-style Thanksgiving meal with slow roasted turkey, cornbread stuffing, butternut squash, mashed potatoes, cranberry relish, peas and pearl onions, dinner rolls, homemade gravy, cinnamon apple sauce and homemade dessert. Adults are $29.95 and kids under 12 are $15.95

• Temple Street Diner (200 Temple St., Nashua, 521-7133) is open Thanksgiving Day from 7 a.m. to 2 p.m. serving breakfast all day, their full regular menu and Thanksgiving dinner with all the sides and dessert. Thanksgiving dinner will also be served on Wednesday, Nov. 22. Reservations are being taken for parties of five or more. Regular parties are first come, first served.

Featured photo: Courtesy photo.

Wednesdays we wear pink

Ovation Theatre Company presents Mean Girls

Upon returning to Ovation Theatre Company to sit in on a rehearsal for Mean Girls after having observed a rehearsal for Newsies this past summer, I was excited to again be privy to the inner workings of an Ovation production, and I was not disappointed. Filled with humor, relatability and lots of talent, the show will be at the Derry Opera House on Friday, Nov. 10, and Saturday, Nov. 11.

The 2004 teen comedy starring Lindsay Lohan, a classic for anyone who grew up in the 2000s as I did, was adapted into a musical in 2017.

“It only came out for licensing around last January or February … [and] I knew it was very popular among this age range and so I wanted to do it because I knew that they wanted to do it,” said director Meg Gore. “I don’t always do shows they’re begging for, but I like this one and I really wanted to take it on.”

About a week away from opening night, the cast ran through the second act of the show, pausing periodically to work out blocking and to refine, and unrefine, certain aspects, some songs requiring vocal grit, such as “World Burn” and “I’d Rather Be Me,” the latter of which contains a mouthful of words that Lorelei Stahl, playing Janice, executes with diction, attitude and power, after Regina George discovers and spreads the pages of the infamous “burn book.”

Regina is portrayed by Hanna Carroll, who embodies the role of queen bee with a “mean girl” demeanor as well as a dramatic and controlled belt and fantastic vocal runs. Regina is less than pleased when her throne is stolen by new girl Cady Heron.

“My favorite part about playing Cady is … [that] she’s kind of fun,” said Lily Gennetti, who landed her first lead role as Cady. “She’s so excited about everything all the time and you really see her development throughout the show. … I think the hardest part of playing her is the roller coaster of Cadys. … There’s pre-plastic Cady, plastic Cady, really plastic Cady [and] post-plastic Cady.”

Regina’s boyfriend turned ex-boyfriend Aaron Samuels is played by Greer Danzey.

“My favorite part of being Aaron is getting to be genuinely nice and just being a real person,” Danzey said. “He’s probably one of the realest, besides Janice and Damian. He doesn’t really care.”

“Although it’s kind of highlighting stereotypes and larger-than-life characters, it really has a strong message about being yourself and addressing those issues that high schoolers have every day, so that’s kind of what I hope people take away from it,” Gore said. “We’re not highlighting the meanness [and saying] that’s a good thing, we’re saying this is what people deal with every day and how to navigate that path and still be supportive and empathetic.”

Ovation Theatre Company presents Mean Girls
When: Friday, Nov. 10, at 7 p.m., and Saturday, Nov. 11, at 1 p.m. and 7 p.m.
Where: Derry Opera House, 29 W. Broadway, Derry
Cost: Tickets are $25
More info: Visit ovationtc.com

Featured photo: PILLAR Gallery. Courtesy photo.

Good and loud

Justin Spencer talks about Recycled Percussion on their own stage and giving back

By Michael Witthaus
mwitthaus@hippopress.com

In 1995, Justin Spencer put together a three-man band called Recycled Percussion and entered a talent show at Goffstown High School. They finished in second place, but soon after that they began receiving appearance offers. This would become common for the pioneer junk rockers, whose drumming on trash cans, ladders and other non-instruments delighted audiences.

The group came in third on Season 4 of America’s Got Talent and parlayed that success into a Las Vegas residency, the only contestant to do that. For 10 years Recycled Percussion were regulars on The Strip; when that ended, the group returned to New Hampshire, Spencer’s home state.

Their thoughts were now focused on more than performing. They had a charity, Chaos and Kindness, along with a television series showcasing its deeds. The effort grew into a lifestyle brand, with two retail stores, one in Laconia, the other in Keene. Their crowning was The CAKE Theatre — the acronym stands for Chaos and Kindness Experience.

When Recycled Percussion played that 1995 talent show, it consisted of Spencer and two buddies who would not go on to be part of the band. The current lineup is Spencer, his cousin Ryan Venzina (who was 11 years old when the Goffstown competition happened, but joined three years later), Spencer’s wife Quinn, former Miss New Hampshire Ashley Marsh, Jimmy Luv and Davin Cox.

“There was no definitive original cast because Justin just had random friends playing gigs with him whenever someone was interested and we’ve been through over 20 members since then,” said Ryan Venzina. ”I always thought it was interesting that he chose non-drummers who were just really good friends to join the band instead of good musicians. It was always about fun and chemistry. I think I was the first person to join that was actually an experienced musician.”

In a wide-ranging interview at his Manchester home, band hangout and playroom, Justin Spencer looked back and forward, as the group prepares for its traditional “out with the old, in with the new” run of late December and early January shows across the Granite State.

What got you into playing and percussion? When was the first time you picked up drumsticks, do you remember that?

Yeah, yeah. So, my dad was a drummer. There were always drumsticks laying around the house and there’s pictures of me playing at 2 years old, of course I don’t remember that. There’s certainly the evidence that I was playing drums at a young age, and I can remember by at 5, 6 or 7 performing on stage with my dad — he was in a local cover band, and I’d go on stage and do drum solos. So I don’t really know a life without music. It’s been something I’ve done since I can remember.

Any other instruments you’re proficient with?

No, very much not so. I can’t do anything else besides drums.

But you’re really, really good at drums.

Yeah, but I have no other talents,

When you did the talent show, you came in second, which seems to be a trend in your life — you don’t finish in first place, and you go out and rule the world right after that.

My whole life I’ve been second.

It just makes you hungrier, right?

Yeah.

There was a period after that when you were contacted by different entities to perform. Tell me about that; was there a moment in time when you knew you were on to something special?

In the early days, even when I was still in high school, this was 1997, 1998, those years, we really spent a lot of our time going to elementary schools and middle schools and high schools, for a couple of hundred bucks here and there, doing assemblies. Really, that’s how we kind of got started. In 2001 we got a big break when we were able to perform a halftime show for the San Francisco 49ers. It was two days before 9/11 happened. Up until that point, I would spend my days after school calling a lot of schools — back then it was open a phonebook and find schools and call and say, ‘I have a band, Recycled Percussion, can I come perform at your school for two hundred bucks,’ or a hundred bucks or whatever. Sometimes we’d get paid in free lunch. We’d go to every school we possibly could. That lasted a few years before we got a break and started touring our show around the country.

So this was in San Francisco?

Yeah, it was a big deal for us. I remember they paid us five thousand bucks and we thought we were rich. We were excited. It was a couple of days before 9/11 and we got stranded there, and we had to drive home. It was a very interesting time, and even at that time we didn’t really have … you can have aspirations, but in the music world, it can end at any time. At that point it was like, yeah, we made it, we did a halftime show and it was really cool. I would have been content with that. It was bigger than anything I’d ever seen. Of course, being from a small town in New Hampshire, you don’t really think you have the ability to. Nowadays, with the advent of technology, it’s a lot easier to be seen no matter where you live, but back then if you didn’t live in a big city or have money there was no way people would ever see you.

What you do is so unique, too. Some kids start a band, you started something that no one was doing. The closest thing maybe was Stomp! Were you aware of that?

No, because I think we came before that or Blue Man Group, or maybe they came around that time, I don’t remember. Our inspiration came from a kid named Larry Wright. He was an African American teenage boy who had won the Buddy Rich Memorial Scholarship, which was given every year to an individual who had shown unique percussive talent. We had seen a VHS tape of him in 1994 or ’95 and I’d seen this kid playing buckets and thought this is really cool. Eventually I said why don’t we do something like that at our high school talent show, but three of us do it? At that time, I’d never seen anything like it. That’s really where we came up with the idea of RP, and we were only going to play one show. It was only for the talent show. That was it. It wasn’t until a few years later I heard of Stomp! and the Broadway show.

Fast forward to AGT, that was a back and forth, there was a moment where you thought it wasn’t going to happen, it was out of your hands and then it did. Then you lost—

We lost to a singer. At that point, it was Season 4, we were the highest non-singing act in the history of the show. Traditionally singers win, their stories are more — people are more compelled by singing in general. So, the guy who won, Kevin Skinner, had this great story, he was a chicken catcher, this very sympathetic, Middle America, Kentucky guy. Second place was Barbara Padilla, who had just come back from cancer, and she was an opera singer. Right when that was done, we moved to Las Vegas.

Right after AGT and before Las Vegas, you came back and performed at Goffstown High School and it was an event, I remember the energy. What are your recollections of that?

We’d been in Los Angeles for a few months filming AGT, and it was a very trying time emotionally for us. When we came back, we thought, we’re just going to do free tickets and we’ll go back to where we started, Goffstown High School, and I’ve always proclaimed that our last show will be at Goffstown High School, it will come full circle. I want my last show to be there, whether it’s this year or next year, the end is coming soon, at least for me, and when that time comes. So the right choice is to go back to Goffstown High School. I remember we said for people to go to Shaw’s for free tickets and my stepmom called to say they had to shut down the road because people couldn’t get tickets. It basically caused traffic jams; it was such a big deal at the time. Nowadays, these reality shows, there’s so many of them, it’s really based on social media anymore. Back then, AGT was getting 24 million viewers a night, it was a big deal. The show was at its apex. We were in one of the biggest seasons, the top three seasons in history of that show. Now hardly anyone even knows it’s happening anymore; it happens so often. But back then it was a year process to find that winner. So it was a big event at Goffstown, I’ll never forget it. It was like the Beatles, the volume of people screaming. It was one of my favorite shows that we’ve ever done. It was a celebration, it was crazy.

How did the Vegas offer happen, and how did you feel about it when it came?

It happened with a guy named Steve Levine, who is VP of ICM, one of the largest agencies, and Steve represents some very profound entertainers, Ellen, Chris Rock, Carrot Top. He’d seen us on AGT and showed up to say, of all the acts that are here, you’re the only one that could actually be a Vegas show. We don’t need a singer; we need someone who is diversified to be a performer. So, at that time, they said ‘we think you can be a Vegas show.’ So within those 48 hours — as you can imagine AGT has 300-page contracts, and Freemantle, which is owned by Simon Cowell, said the only act we are going to sign is RP, and we didn’t want to be signed because we knew we could go to Las Vegas on our own. In order to get out of that contract we said we’d go to Vegas for two months to perform in the AGT Celebrity Show. When that’s done, we want to open up our own show in our own name. Steve Levine brokered that deal with the MGM Grand, and we went and performed for two months like we said we’d do with AGT, and they started to realize in that time frame that some of the other AGT acts weren’t — a lot of these singing acts can be good on TV for two minutes or this guy’s a bow and arrow trickster for two minutes, but they couldn’t diversify. So they started to put RP with those acts. Kevin Skinner, who won, is kind of boring, so they have to put RP as his backing band. Then when that was done, we went to the MGM Grand for a year, and then we moved on to be at the Tropicana for the next six years and ultimately Caesar’s for five years. Once we got to Vegas, we were the only band that owned our own show.

And you were the cheapest when it came to equipment — you could buy it all at Home Depot.

Yes, but the production was not cheap; it took millions of dollars to build these stages. It wasn’t like we were playing bars in Vegas; we were a perennial headline show in big theaters. We did 5,000 shows.

I’d think the amount of time you spent on the road, paying dues and getting your 10,000 hours, made you Vegas-ready.

Once we got to AGT, we were 13 years in, we were prepared. A lot of those acts, they were discovered online, and we were already playing hour-long shows in other places. We knew how to really be prepared to run a show in Vegas. If you look at the shows we did on AGT, they were very complex, and we had to write those in advance. A singer had the whole week to do what? Find a song to sing. We had to write an entire new piece, coming off the ceiling with big water tanks and all that. We had to develop and build these enormously difficult things and that came into play when we went to Las Vegas.

How did Vegas end?

With exhaustion.

Did you decide it was time to go, was it a mutual thing?

It was me. I was dealing with a lot of mental illness at the time, something I’m a big advocate for. It’s something I’ve had to deal with for a long time, but 500 shows a year for 10 years … I wasn’t happy for the last couple of years. It wasn’t anybody’s fault. You also have kids and your family’s always in New Hampshire and you’re like how much longer am I going to be away from them? And my parents, I want my kids to be with their grandparents. It just had run its course. We’ve had multiple offers to go back to Vegas and perform but I don’t have the desire right now.

In the next chapter, Recycled Percussion became focused on philanthropy and helping people out. When did you decide to do that? Was it something you always wanted to do; did you see it growing to that point? What led you into Chaos & Kindness and the charitable things you do for people?

That really started back in Las Vegas. I wrote a book called One Life, One Legacy and the idea was here’s this kid, I didn’t grow up with money and grew up in a small town and didn’t always have the easiest path forward and I found a way to live my dream. I thought this is really cool, I think I can inspire other people to make their dreams come true. I’m a big believer in you only live once, what are you going to do with that life? I came up with this idea of helping people and I found it so rewarding. In Las Vegas it wouldn’t be uncommon on weekends that I’d pick up women and children from homeless shelters and bring them to my house and do pool parties. Every Christmas I’d give toys out to thousands of kids. I would donate thousands of tickets every year to people who couldn’t afford to come to shows, visit hospitals, visit people with cancer. It made me feel more alive, being kind, than even on stage. I kind of think that’s where it started. The Chaos & Kindness brand … we had a TV show that was going to be called Junk Rockers, and it was this idea that A&E was looking at doing on a national level. It was a very unique situation where our entire band, we all live in one house, with our family, wife and kids. I said what about kindness? They said, kindness isn’t going to sell. I said I just want to do this cool thing where half the show is these guys, we’re crazy, we’re in a rock band, we’re the kind of guys who’d go streaking one day and the next go help some guy with cancer. That’s how the idea of Chaos & Kindness came to be. I pitched it to WMUR, I said I’ll do the show for free; I don’t want to get paid for it, you just give me a 7 o’clock time slot and I’ll produce the whole thing myself. We’ve done over 106 episodes, all of them for free.

The production — I imagine it costs you because it’s a very well-produced show.

It does and it’s won over 20 Emmys now, and they’re everywhere. I gave some to my mom and dad. We do it all. I’m very fortunate that I’ve been able to follow my heart. It’s a very personal journey for sure.

What you’ve done with the brand is so impressive. There’s a kid named Viktor who was on the show, he’s autistic and he draws great pictures, which you put on the hoodies and shirts you sell. Was this part of it or did you just realize it would be a good way to raise money to donate to causes?

Chaos & Kindness is our clothing line, it’s more of a way of life that brings a lot of people together. We have a lot of different artists that create stuff for us. Through Covid we were able to keep a lot of print shops and things in business, because 90 percent of our items are made in New Hampshire, printed in New Hampshire, our candles, mugs are all New Hampshire-based companies, so we were able to give a lot of small businesses work. A lot of our random acts of kindness comes from that. Chaos & Kindness is the band, it’s like we wear different hats. They cross into each other a lot. Sometimes I’ll see someone and they’re like oh it’s the guy from Recycled Percussion, or sometimes it’s oh it’s the guy from Chaos & Kindness. They associate us with different things. Chaos & Kindness is so much bigger than us, it’s everybody in our band but it’s also got dozens of employees, we’ve got people with disabilities that work for us that get paid, we’ve got all genders … it’s a lot of different — I don’t even know what Chaos & Kindness is right now, we sell hoodies, we do all kinds of great things, it’s a great business.

What’s your favorite act of kindness of all the ones you’ve done?

One that hits home was there was a man named Michael, he’s passed away. We learned his story, he had terminal cancer, and he had these two amazing young boys, under the age of 10 or 11. We built a life-sized metal statue of him and his kids, and we surprised him and his family with it, and it now resides up in his favorite Chili’s that he used to walk up to in northern New Hampshire. His kids and their mother, Sharon, I still hear from them frequently, go visit often. Stuff like that. We went to Puerto Rico when the hurricane hit, and helped down there, and went to Houston when the hurricane hit there, we wound up literally carrying people out of houses. Sometimes it’s simple acts of kindness, you do something nice for somebody. I just hope people find ways to be kind to each other.

You set a good example. As far as chaos, you find some interesting ways, like having Ryan ride a boogie board on the Merrimack in the cold weather. What other chaotic things stand out? That’s got to be tough, 45 shows in one day, going around the world.

We performed 25 countries in seven days, and that was tough. It was dangerous because we were in Eastern Europe, Ukraine and Romania, those areas. That was kind of challenging. I was buried underground for 24 hours in a wooden box under 20,000 pounds of sand. That was not the greatest of my life, for sure.

One question: Why?

Well, we raised a bunch of money, and took a bunch of kids back-to-school shopping. Which is also great.

People are strange — that would motivate them to donate money, watching someone get buried alive.

Another thing I want to touch on is the return to New Hampshire. You don’t do anything small; you built your own theater in Laconia, The CAKE, for Chaos and Kindness Experience. It’s a great name. What led you to choose Laconia?

Well, I was born in Laconia, I still have a house there. I always found that area to be really beautiful. We’re the only band in the world that owns their own venue. Nobody’s ever done it. It would have made more sense to do it in Boston, a place where there were more people, but we’ve had it great. Every weekend, people come up there, it sells out. What’s really great about it is it’s just like Vegas. My whole idea was can we bring Vegas to a small town. We do about 60 to 80 shows a year ourselves. Can we bring people there? It’s been a rewarding experience. We spent a lot of time and money to build that place, it’s a state-of-the-art venue. I live down in Manchester during the week, because my daughter wants to go to school at Central. So we live here during the week, I go there on the weekends and we still travel and do shows. This is primarily where we’re based now, Manchester and Laconia are where we live.

It’s pretty remarkable … the whole downtown area of Laconia has been revitalized by the arts. Do people come from far-flung places to see you?

Every weekend people come to our show from out of state. It’s like a bucket list for them.

End of year, your residency at Palace is a thing, and a few other places. Tell me about plans for this year.

Yeah, so we’re going to do a record-breaking amount of shows at the Palace this year, 15 shows will take place right after Christmas. They always sell out, there’s always this big energy, this holiday and New Year’s Eve party that goes on for two weeks. We write a whole new show just for that, we take December off and spend three weeks in the creative process. Then we travel around New Hampshire, we go to Keene, Rochester, Lebanon, Claremont, Nashua, we go to some other places too. We basically take two months to travel outside of the CAKE, because Laconia is really busy in the summer. Then we take some time off, write new shows and then open back up. We’re always writing new stuff.

Are you off the road?

No, we still do shows around the country. We just got back from filming a few weeks in Cincinnati, Kentucky….

Chaos and Kindness?

Yeah, but we performed in Alaska a couple of months ago, we performed in Oregon. We go back to Vegas; we can pick and choose a lot. We don’t want to travel as much, but we can if we want to.

Are there other things ahead?

It’s always amazing to me the amount of people that have never seen us live. When we do a show, I’ll ask people, and half the crowd hasn’t seen us. What’s great is we have this show that does well for all ages. I think that’s because we like to pay tribute to a lot of the old classic rock and a lot of our entertainment, our humor is fresher and more exciting. We work seven days a week all year, I literally never stop working. We always believe the next show is better than the one before and I think right now we’re the best we’ve ever been.

Well, I don’t know many people on the planet with the kind of energy you have, Justin. Final question — of all that’s happened, what’s the most surprising to you?

All the friendships I’ve made. I’ve made some very rewarding friendships over the years. I’ve changed a lot as a person, and I have a lot of perspective. That’s the greatest gift, I’ve got great people around me and it’s not any one particular thing that was surprising. Nothing surprises me. We’ve performed at the Grammys, the Super Bowl, TikTok, in 50 countries. That doesn’t move my needle, that’s not what surprises me. But just the relationships we’ve made, with our fans. We have great friendships with our fans, we see a lot of people at a lot of shows, know them by name, know their problems and struggles. It’s great to see those people. Sometimes we don’t see faces and we say where’s that person? That’s probably been what’s most surprising is to have that intimate relationship with our fans.

One more question, because you are such an advocate for mental health. What do you want people to know about that?

I think the world could be a better place in how we think about each other. I think we cast too much judgment, certainly I’ve made million mistakes in my life, and you could judge me, like pretty much anybody in this world. When you have to live with that every day, it’s taxing, and it’s easy to sit behind a keyboard and say things, and those things hurt people. I think we could take a little extra time to realize there are people out there suffering. Going through difficult times. Your comments might make or break their life. Choose wisely. Every day you wake up and have to find that purpose. Money can’t buy you happiness — I’ve tried — or being on stage. You have to be surrounded by people that love and care about you and understand your value, and always be a better version of yourself. Hopefully, it will keep you alive and healthy.

Featured Photo: Courtesy photo.

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