A bear does cocaine in Cocaine Bear, a movie that is 100 percent exactly what you think it’s going to be.
This movie opens with title cards giving us facts about black bears citing Wikipedia as its source, which feels tonally perfect. Like, here’s some information but we didn’t work super hard to get it and we don’t stand by its accuracy. (But, speaking of Wikipedia, a link on this movie’s Wikipedia page will take you to the tale of the “real life” Cocaine Bear, who has apparently been stuffed and is now on display at something called the “Kentucky for Kentucky Fun Mall” and also the bear’s nickname is sometimes “Pablo Eskobear” and, well, I definitely recommend the “Cocaine Bear” Wikipedia page.) This movie is directed by Elizabeth Banks and if you can picture her seriously reading you facts about bears, that gives you a sense of where this movie is, vibe-wise, even though she herself doesn’t appear in the movie.
It’s the “this is your brain on drugs” 1980s and a drug smuggler dumps duffel bags filled with cocaine out of an airplane and into a Georgia forest before jumping himself. Well, before preparing to jump himself. Before he can actually jump, he bonks his head, falls out of the plane and ends up splatting in someone’s yard. But the gang expecting the cocaine — led by Syd (Ray Liotta, in his final role, according to IMDb) — knows that most of it is still out there and needs to go collect it so as not to incur the wrath of the cartel wholesaling it to them. Syd sends his son, Eddie (Alden Ehrenreich), who is still grieving the loss of his wife and is generally disinterested in his dad’s whole drug-dealing thing, and Daveed (O’Shea Jackson Jr.), a friend to Eddie but also no-nonsense in his approach to the cocaine retrieval, to find the missing drugs.
Bob (Isiah Whitlock Jr.), nominally a detective but primarily an Isiah Whitlock character, suspects that Syd’s gang might be looking for the cocaine and goes on the hunt for it in hopes of nabbing them.
Before those opposing forces can get to the drugs, though, a trio of crime-minded dummies — whose IMDb names are “Kid (Stache)” (Aaron Holliday), “Vest” (J. B. Moore) and “Ponytail” (Leo Hanna) — find one of the duffels and hides it in the forest, hoping to go back for it later.
But before any of these guys start their cocaine search, a large female black bear finds some of the cocaine, consumes it and decides she loves cocaine. She is single-minded on getting more cocaine — possibly grunting something like “yum yum” when she’s near it? maybe that was my imagination. And while not usually portrayed this way, cocaine seems to give her the munchies, specifically for humans, the more clueless the better.
This is bad news not just for the cops and criminals on the search for the drugs but also for anybody who happens to be in the woods, like for example single mother Sari (Keri Russell), searching for her tween-ish-aged daughter Dee Dee (Brooklynn Prince) and Dee Dee’s buddy Henry (Christian Convery), who have cut school to go to the forest in search of a waterfall. And forest ranger Liz (Margo Martindale), who is far more concerned with seducing wildlife expert Peter (Jesse Tyler Ferguson).
Everybody, every Margo Martindale and Keri Russell and Ray Liotta body, seems to be having a total blast here — and why not. The movie is called Cocaine Bear and the coked up bear quickly overtakes all other storylines and character elements as being the key issue of the movie. This is not a horror movie, this isn’t even a thriller really, it’s just a bear, on cocaine, chasing O’Shea Jackson Jr., who like his dad (Ice Cube) is solid at being the straight man in a wacky situation. What’s not to enjoy? The movie — like this year’s Plane or last year’s Beast — is totally and completely up front about what it is going to deliver to you and then it delivers exactly that. What are this movie’s themes? Bear on cocaine. What is this movie’s central argument? That a bear on cocaine will want more cocaine. What does this movie make you feel? That you are watching a bear on cocaine — or, you know, a good-enough rendering of a bear. This movie does have some gore, which feels more for the comic “ew” of it all than to really induce fear. There is a “glued on mustache” sensibility that pervades this movie, which perhaps keeps it from reaching some, I don’t know, higher height of intoxicated bear cinema but also keeps things humming along at a nicely unserious, deliberately shabby level. Which is all to say, if Cocaine Bear seems both really stupid and like something you, with your daily stresses and worries, might need in your life, you are absolutely correct. B
Rated R for bloody violence and gore, drug content and language throughout, according to the MPA on filmratings.com. Directed by Elizabeth Banks and written by Jimmy Warden, Cocaine Bear is an hour and 35 minutes long and is distributed in theaters by Universal Studios.
A new cafe and market now open in Bedford aims to be a one-stop shopping destination for a wide variety of New Hampshire-made goods, from jams, jellies and maple syrups to infused cooking oils, blended coffees and teas, chocolates and more.
Lighthouse Local, housed in the former Sweet Boutique space on Kilton Road, is also home to the Bedford Baking Co., which offers freshly baked breads and pastries alongside a menu of hot paninis and cold sandwiches. Both concepts arrived just after the new year, according to owner and longtime Bedford resident Linda Degler, who took over the space in September.
Degler, who also runs the Bedford Event Center and New Morning Schools, said the shop’s original conception stemmed from her enjoyment of baking. The idea to feature a retail area of local products, meanwhile, came from coordination with the nonprofit New Hampshire Made.
“I thought, ‘Yeah, we’re local and we’re small, but then so are they and so are they,’ and so why don’t we just bring them all together,” she said. “I mean, it’s basically like throwing a party. You have friends from this circle and friends from that circle and you introduce them and it’s fun.”
Out of the gate, the shop has retail products available for sale from companies like Ben’s Sugar Shack, Van Otis Chocolates, Laurel Hill Jams & Jellies, Monadnock Oil & Vinegar Co. and the Yankee Farmer’s Market. Degler noted that the shop is also the first brick-and-mortar account for 603 Perfect Blend, run by a Manchester-based husband and wife team that is known in the local farmers market circuit for their loose-leaf teas and gourmet flavored sugars.
For several of its featured products Lighthouse Local offers samples during business hours. Degler said she plans to continue growing the retail space with additional purveyors. Although most hail from the Granite State, she said she is open to having others from neighboring states.
“This started with New Hampshire Made, and now people are calling us,” she said.
On the bakery side, Degler has partnered with Trina Bird of the Bird Food Baking Co. to oversee pastries. Bird, of Goffstown, is perhaps best known locally for her craft doughnuts, of which she has made a countless number of wild flavors, as well as her cakes, cupcakes and cookies.
Degler has also recruited Natalie Camasso as an in-house baker; Fylisity Baker-Scott, who primarily runs the front; and Kyle Altman, a former manager at Mile Away Restaurant in Milford who created the shop’s lunch menu. Offerings to start have included a few sandwiches and paninis, with some fresh sides, like cranberry coleslaw, cucumber pesto, and mozzarella and tomato with a balsamic glaze.
As with the retail area, Degler’s goal is to grow the bakery arm of the business.
“I am interested in renting kitchen space … maybe to new bakers who want to get a foot in but maybe they don’t have a kitchen … and we’ll sell their products down here to get [them] started,” she said. “I’d like to find somebody who supplies breakfast pastries. That would be a really good addition here, especially with all the office buildings around.”
Lighthouse Local/Bedford Baking Co. Where: 21 Kilton Road, Bedford Hours: Wednesday through Sunday, 9 a.m. to 2 p.m. More info: Visit lighthouse-local.com, or find them on Facebook @lighthouselocalcafe or on Instagram @lighthouselocal Suppliers interested in getting their products on the shelves of Lighthouse Local can contact owner Linda Degler directly at lindadegler@gmail.com.
Featured photo: Baked goods from Lighthouse Local. Photo by Linda Degler.
With the 100th anniversary of Symphony NH happening in April, the organization wanted to do something to celebrate its longstanding relationship with another classical music pillar of southern New Hampshire, the Nashua Choral Society.
“Thinking back to 2019, with everything that’s happened since then, lots have changed in four-plus years,” said Deanna Hoying, the executive director at Symphony NH.
The groups will be performing Mozart’s Requiem in D minor, a popular choice for full orchestras and choirs. The symphony performed the same piece in 2019, when it was hired by the choral society. This time, there are some differences.
To boost their numbers, Hoying said, the Nashua Choral Society invited the Nashoba Valley Chorale to perform with them. Another change is the location, with this concert taking place at the Immaculate Conception Church in Nashua.
“There’s a very different sound in a church facility than in a big concert hall,” said Hoying. “There’s something magical about hearing that work and singing that work in a church. I’m so grateful to have them; both choirs and church have been delightful to work with.”
A requiem is traditionally a Catholic mass for the dead, Hoying said. Preceding the piece, at first as a small joke, is Death of a Poet, a string orchestration composed in 2014 by TJ Cole, inspired by the poem written by Russian writer Mikhail Lermontov. Hoying said the symphony strives to pair contemporary, living composers with greats like Mozart.
Mozart’s Requiemis most famous for being a source of conspiracy theory by the music community, as it was the last piece he worked on before his death. In modern times, the piece was popularized by the movie Amadeus (PG, 1984), which follows the life of Mozart told through the viewpoint of his rival Antonio Salieri.
Hoying said this will be, in many ways, a more meaningful production of the mass than the performance in 2019. This performance will be part of the symphony’s centennial year, and it will be honoring the years of collaboration between the symphony and the Nashua Choral Society.
Even beyond that, the music will weigh heavier after the pandemic, Hoying said. She added that, even with the official end of pandemic-era restrictions, audiences have still been wary of coming out to shows. She hopes for the music to be cathartic and healing after years of isolation and loss.
“Everyone will have their own independent response, depending on their own experiences,” Hoying said. “There’s a level of joy that, for many of us during the pandemic, we missed that part. Even if it’s a requiem, there is such joy in this ability to recognize and move on.”
Mozart’s Requiem performed by the Symphony NH Where: 216 East Dunstable Road, Nashua When: Sunday, March 5, at 3 p.m. Price: $45 for adults, $35 for seniors 65 and older, $10 for youth 10 to 17, $10 for students 27 and younger with valid identification, and free for youth younger than 10 accompanied by an adult. Visit: symphonynh.org.
Featured photo: Symphony NH’s full orchestra. Courtesy photo.
On the streets of Jalisco, Mexico, in the small town of Degollado, three generations of family members prepare large simmering pots of juicy, tender slow-stewed meat known as birria. The dish is cooked for several hours before generous heaping ladlefuls are served on plates to patrons, featuring a homemade mole sauce, salsa and a side of corn tortillas.
Crowds gather for a plate of birria — pronounced “beer-ryah,” and traditionally made with goat meat — from the family of Jose “El Chino” Reyes. Although Reyes continues to vend with his own father and son, one of his other children found restaurant job opportunities in the United States and eventually made his way to southern New Hampshire.
At Los Reyes Street Tacos & More, which opened inside Derry’s Hillside Plaza last April, Manchester couple Jose Reyes and his wife, Isabel, honor his family’s tradition with simple flavors of authentic Mexican street food. Birria is among their most popular items, and while you won’t find it with goat meat, you can try quesabirrias, or birria tacos inspired by the traditional stew and featuring beef, cheese, onion, cilantro and consommé, or the stewed broth, for dipping.
Los Reyes co-owner Jose Reyes’s family are birria street vendors in Degollado, Jalisco, Mexico. Courtesy photos.
It’s a dish that has steadily gained traction across Granite State restaurant menus just in the last couple of years. Isabel Reyes said she believes that’s in part due to the viral nature of social media — the striking golden-red color of the taco shell and the oozing melted cheese look delicious in the many attractive, shareable photos that we eat with our eyes.
Birria tacos start with a simmering pot of slow-stewed meat. After cooking for several hours, the meat (and sometimes also cheese) is stuffed into a corn tortilla, topped with cilantro and onions and thrown on the grill.
The golden-red color of these tacos comes from grilling the tortilla with a coating of consommé from the meat it was stewed in. Being able to dip them in a cup of that same consommé for extra flavor, Reyes said, also makes for a new and unique way to eat tacos for many.
“I feel like everybody at some point … definitely needs to try birria at least one time in their life. It will maybe make you feel like you literally went to eat in Mexico, because it’s a whole experience,” Reyes said. “We do notice a lot of people that come in love to take pictures of the birria and post them on social media. … People love to take pictures of their food, and it’s definitely helped us, because a lot people, if you post a picture of the birria, they’d be like, ‘Oh my God, those look delicious, where did you get them?’”
Amanda Portillo, who runs Rico’s Burritos food truck with her husband, Danilo, also surmised the popularity of birria tacos has largely spread due to social media and word of mouth. The truck, which can often be found at Griffin Park in Windham, introduced birria tacos on the menu as a special last fall to resounding success.
“At first it was once in a while, but [they’ve been] in such popular demand that we have to make them much more often than before,” Portillo said. “It’s a unique entree, and the texture with the broth is different from most Mexican food, so people are drawn to it.”
In Milford, Rosana Vargas of Taco Time decided she would try and make quesabirrias at the suggestion of a customer, who was visiting the state from California. Today they’re among the eatery’s top-selling menu items — taco lovers sometimes travel from miles away to try them.
“People try it for the first time and they just get hooked,” Rosana’s husband, Rey Vargas, said. “We have people that don’t even try anything else on the menu except that.”
With differing variations in their own right depending on where you go, here’s a closer look at one of New Hampshire’s hottest taco trends and where you can try an order of birria.
Simmered to perfection
Jalisco, Reyes said, is a Mexican state best known for three things: mariachi, tequila and birria.
“Birria would be the process of how it’s prepared, versus the meat,” she said. “Birria can be any meat, but goat and sheep were the first two that originated in Mexico. … It’s most commonly served for brunch … [and] was not served in a taco the way it is served now.”
Because it’s common for Mexican street vendors to serve corn tortillas with a plate of birria on the side, Reyes said, some people like to scoop the tortilla into the meat and juices like a spoon. Quesabirria tacos, as they’re known today, became widely associated with the cuisines of southern California, and Tijuana, a city in northwestern Mexico just south of San Diego.
Featured on the menu at the Reyes family’s Derry restaurant are Chino’s birria tacos. The slow-stewed beef uses a house recipe combining various methods and ingredients from Jose Reyes’s family with those of his own. He even has a special pot he bought from Mexico that is specifically used for stewing the birria.
The beef, typically mixed with several spices and dried chiles, is simmered for several hours until it’s very tender. The consommé provided with the tacos for dipping, meanwhile, is itself the same broth from that stew that is normally strained and set aside.
Quesabirria plate from Taco Time Cocina & Cantina Mexicana in Milford. Courtesy photo.
“It’s like a ritual. You literally have to put a lot of time into it,” Reyes said of cooking birria. “The stewing itself takes us about four hours, but the whole process altogether is about six hours, because you have to prepare it and marinate it beforehand.”
Birria tacos are always made with corn tortillas — that’s simply because they crisp up better on the grill when assembled compared to their flour counterparts. Like for most traditional Mexican street tacos, Reyes said theirs are then topped with onions and cilantro. Melted cheese is available as an added option.
“A lot of people think quesabirria … is a quesadilla with the birria, but it’s not. It’s still the tacos, but just with cheese,” she said. “That’s why I ended up changing the menu. I left them as Chino’s birria tacos, and I just say you can upgrade it as a quesabirria, with cheese. It was just sometimes confusing having to explain the difference. … It doesn’t [traditionally have cheese], but I feel like cheese just makes everything better.”
Trends and variations
Although just about every birria taco you’ll find in New Hampshire uses corn tortilla shells, there are still all kinds of subtle variations to discover in how they are prepared.
“[Birria] is not something that repeats. Usually the seasoning and the broth recipe changes from family to family and from restaurant to restaurant,” said Louie Rodriguez, whose wife, Karen Lopez, owns Iguana’s Restaurant & Bar in Manchester. “The consommé is very unique from restaurant to restaurant as well.”
Iguana’s is notable for combining Mexican cuisine with that of Lopez’s native country of Honduras. The eatery opened in the former Granite State Escape storefront on Maple Street in late 2021.
Not only does Iguana’s serve birria tacos with shredded beef, but additionally it offers birria taco options with chicken and lamb. Rodriguez noted that even the ingredients and the time necessary for cooking the meat will vary among those three. Lopez will simmer the chicken for one hour, while the beef is simmered for five hours and the lamb for seven hours.
“She recovers some of the fat, and she makes it part of the recipe for the broth that the tortillas are dipped in, in order to grill it,” Rodriguez said. “She uses the fat that [is released] from the meat itself … and that’s what helps make it crispy.”
Birria tacos with lamb, from Iguana’s Restaurant and Bar in Manchester. Photo by Matt Ingersoll.
Taco lovers often have their own preferences and ways of eating birria, especially when it comes to the provided cups of consommé, Rodriguez said.
“Some people dip the taco in it, and some people don’t, as a matter of fact,” he said. “Some people love it just crispy like that and they don’t want to touch the consommé at all. But then, you get others that ask for a bowl of it and they just dunk that thing in like they’re dunking a doughnut in milk.”
Over at Lounge 38 Bar & Grill in Nashua, owner Vince Villafan said his birria tacos feature yellow corn tortillas and a melted three-cheese mozzarella blend. Three tacos are served per order with a side of rice and some consommé.
“Many people get full with the birria taco plate, but we do also offer them individually,” he said.
Villafan added that he has noticed more and more of his customers trying birria tacos for the first time.
“I think people have seen pictures and they are really intrigued by it and want to try it,” he said, “but they’ll still ask, like, ‘Hey, what actually is this that I’m eating?’ So there is a lot of information that we give out to people when they are ordering.”
Birria: beyond the tacos
Birria doesn’t have to be just about tacos — some Granite State eateries will utilize the same stewed beef on other menu items as well. Derry’s Los Reyes Street Tacos & More, for example, offers birria burritos with Mexican rice and refried pinto beans, as well as loaded birria fries — those are topped with a cheese dip, an avocado salsa, sour cream and Southwest pico de gallo.
“The birria burrito is a huge hit,” co-owner Isabel Reyes said. “We grill it the same way as the tacos.”
Birria ramen from Lounge 38 Bar & Grill in Nashua. Courtesy photo.
In Litchfield, Day of the Dead Mexican Taqueria offers pizza birria that’s great for sharing. According to owner and founder Karina Flores, the pizza birria is very similar to the tacos but features two large flour tortillas that are stuffed with birria meat, cheese, cilantro and onions, all grilled and smothered with the birria broth. The tortillas are then cut into triangles.
Even birria ramen is a thing — you can get a bowl of that at Lounge 38 Bar & Grill in Nashua.
“We love ramen noodles ourselves here, and so we thought why not cook those same noodles in the birria broth,” Lounge 38 owner Vince Villafan said. “The beef is the same, but we’re just essentially cooking the noodles inside the broth after the meat has already been cooked … and then we just throw on the cheese, onions and cilantro.”
Where to get birria tacos
Birria tacos (also frequently known as quesabirria when you add cheese) have popped up on menus of many local restaurants and food trucks. Here’s a list of places where you can get them in southern New Hampshire — some offer them all the time, while others will serve them as specials on select days, or only on certain days of the week. Do you know of an eatery in the Concord, Manchester or Nashua areas offering birria tacos that we may have missed? Tell us about it at food@hippopress.com.
Baja Tacos and Burritos 494 Amherst St., Nashua, 417-5532, bajatacosburritos.com Birria tacos are regular menu staples of this Nashua eatery, featuring three per order on homemade corn tortillas, with consommé available for dipping.
Cinco’s Cantina 1 Brickyard Square, Suite 9, Epping, 734-2191, cincoscantina.com Cinco’s Cantina’s Epping restaurant is the second of two owned by brothers Crescencio and Miguel Alberto Tellez, who opened the first one in downtown Dover in late 2014. Birria tacos are served a la carte, featuring stewed beef topped with freshly sliced radishes, onions and cilantro, and served with lime wedges and salsa.
Day of the Dead Mexican Taqueria 454 Charles Bancroft Hwy., Litchfield, 377-7664, find them on Facebook @dayofthedeadtaqueria A stone’s throw from Mel’s Funway Park in Litchfield, Day of the Dead is owned and operated by Karina Flores and her family, who also run Monarquia Mexican Restaurant in Amherst’s Salzburg Square shopping center. Birria tacos are among the most popular dishes at Day of the Dead, which also offers pizza birria.
El Ranchito Bar & Grill 44 W. Hollis St., Nashua, 864-8157, elranchitobarandgrillnh.com Birria tacos are among the most popular menu staples at El Ranchito — they feature corn tortillas with slow-braised beef, and a side of consommé for dipping.
Iguana’s Restaurant and Bar 245 Maple St., Manchester, 935-8917, find them on Facebook @iguanasrestaurantandbar Iguana’s Restaurant & Bar opened in the former Granite State Escape space on Maple Street in Manchester in November 2021, its menu featuring a combination of authentic Mexican and Honduran dishes. In addition to quesabirria tacos with shredded beef, Iguana’s regularly offers chicken and lamb options — all come three per order with a side of consommé.
La Carreta Mexican Restaurant 545 Hooksett Road, Manchester, 628-6899; 1875 S. Willow St., Manchester, 623-7705; 44 Nashua Road, Londonderry, 965-3477; 35 Manchester Road, Derry, 421-0091; lacarretamex.com Both Manchester La Carreta Mexican Restaurants offer quesabirrias, featuring slow-stewed beef topped with cilantro and onion and served with a side of consommé. La Carreta’s Londonderry and Derry locations, meanwhile, offer them on Wednesdays only.
Los Primos Mexican Restaurant 3 Amherst Road, Merrimack, 420-8860, losprimosmexnh.com This Merrimack restaurant opened in late January 2020, in the former space of a D’Angelo sandwich shop. Birria tacos and quesadillas are available.
Los Reyes Street Tacos & More 127 Rockingham Road, Unit 15, Derry, 845-8327, losreyesstreettacos.com Los Reyes co-owner Jose Reyes of Manchester comes from multiple generations of street food vending in Mexico — his father, grandfather and brother all continue to serve traditional goat birria on the streets of his family’s home state of Jalisco. The Derry restaurant, which opened in April 2022, honors Reyes’s family’s traditions with Chino’s birria tacos (the name borrowed from his dad’s nickname), featuring slow-stewed beef in corn tortillas with cilantro, red onions and consommé on the side. You can also turn them into quesabirrias by adding cheese, or try other related items like the birria burrito or the loaded birria fries.
Lounge 38 Bar & Grill 38 E. Hollis St., Nashua, 459-8314, lounge38restaurant.com This Nashua restaurant, which opened in October 2020, blends traditional Mexican and Puerto Rican cuisines for many of its menu items. The birria taco plate features three fried tortillas filled with slow-stewed beef, cheese, onions and cilantro, served with Spanish rice and consommé on the side for dipping. Single birria tacos are also available a la carte, while other birria-inspired dishes include burritos, quesadillas and even birria ramen noodles.
Mi Jalisco Restaurante Mexicano 300 S. Willow St., Manchester, 606-2184, mijaliscomanchester.com Quesabirria tacos are among the many grilled taco options at this Manchester eatery, served with rice, beans and pico de gallo.
Nuevo Vallarta Mexican Restaurant 791 Second St., Manchester, 782-8762, vallartamexicannh.com Birria menu options at Nuevo Vallarta include three birria tacos per order — topped with cilantro and onions and served with rice, beans and consommé for dipping — along with birria burritos and quesadillas.
Puerto Vallarta Mexican Grill 865 Second St., Manchester, 935-9182, vallartamexicannh.com Like its sister establishment, Nuevo Vallarta, this Manchester eatery offers birria burritos and quesadillas, in addition to birria tacos topped with cilantro and onions, and served with rice, beans and consommé for dipping.
Rice & Beans 603 288 N. Broadway, Unit D, Salem, 890-1626, find them on Facebook @riceandbeans603 Longtime Manchester-area food trucker Tony Elias took over this Salem restaurant, his first brick-and-mortar location as owner, in mid-January. Birria tacos prepared with traditional Puerto Rican spices are among his regular menu items, in addition to empanadas and sandwiches.
Rico’s Burritos Food Truck 475-4898, ricosburritosfoodtruck.com Plaistow couple Danilo and Amanda Portillo launched this food truck last summer. Rico’s Burritos gets its name both in inspiration from their son, Ricardo, and for the Spanish word meaning “tasty” or “delicious.” The truck has a regular presence at venues across northern Massachusetts and southern New Hampshire, perhaps most notably at Griffin Park (101 Range Road, Windham). Birria tacos are offered on the truck as a special, featuring three per order with a few freshly cut lime wedges and consommé for dipping.
Riviera Nayarit 116 W. Pearl St., Nashua, 521-8602, riverianh.com Named after the popular tourist destination off the Pacific coast of Mexico, Riviera Nayarit opened on West Pearl Street in Nashua in March 2021. Individual birria tacos featuring slow-stewed beef are available a la carte.
Taco Time Cocina & Cantina Mexicana 11 Wilton Road, Milford, 554-1424, tacotimenh.com Rosana Vargas and her husband, Reymundo “Rey,” are the owners of Taco Time, originally launched as a food trailer in 2018. Since then, Taco Time has expanded into a brick-and-mortar restaurant, which opened in January 2021 near the Milford and Wilton town line. Taco Time’s quesabirria plates are among their more popular menu items, featuring grilled corn tortillas of tender braised beef with cilantro and onions, and a side of consommé for dipping.
Taqueria Y Pastelitos To Go 917 Valley St., Manchester, 232-3348, taqueriaypastelitos.com Three birria tacos come per order from this Manchester restaurant, featuring marinated beef topped with cilantro and onions. They can also be ordered as meals with rice and beans.
Tim’s Drunken Sauces and Rubs 244 Elm St., Milford, 967-4242, find them on Facebook @timsdrunkensauces Parked outside of DHR Fabrications in Milford, this food trailer usually serves quesabirria tacos four days a week, from Thursday through Sunday.
New Hampshire Federal Credit Union has announced a call for applicants for its Credit Union College Scholarship Program. According to a press release, three scholarships in the amount of $1,500, funded by New Hampshire Federal Credit Union and the Cooperative Credit Union Association’s statewide campaign “Better Values – Better Banking,” will be awarded to three New Hampshire high school seniors who are enrolled in an undergraduate college or university degree program for the 2023-2024 academic year. Applicants must be a member or have a parent or guardian who is a member of New Hampshire Federal Credit Union or another New Hampshire Credit Union to qualify. There is no fee to apply. The application deadline is Wednesday, April 5. Visit nhfcu.org, call 224-7731 or email marketing@nhfcu.org to learn more.
Route 101 projects
The New Hampshire Department of Transportation will hold two public meetings to share information with citizens and public officials regarding two proposed projects for New Hampshire Route 101 within the towns of Wilton, Milford, Amherst and Bedford. The meetings will be held on Monday, March 6, at 6:30 p.m. at the Barbara Landry Meeting Room in the Amherst Town Hall (2 Main St., Amherst), and Tuesday, March 7, at 6:30 p.m. at the Milford Town Hall Auditorium (1 Union Square, Milford). According to a press release, the mission of the projects is to improve safety and address the high-crash segments along a 15-mile Route 101 corridor. Call 271-3921 or visit nh.gov/dot/projects to learn more about the projects.
New accreditation
Catholic Medical Center has received a new quality-based accreditation from DNV Healthcare. According to a press release, the accreditation certifies that the Manchester hospital consistently meets or exceeds patient safety standards set forth by the U.S. The DNV accreditation program, also known as NIAHO(Integrated Accreditation of Healthcare Organizations), involves annual hospital surveys and encourages information-sharing across departments to identify ways in which clinical workflows and safety protocols can be improved. It is the only hospital accreditation program to require compliance with the ISO 9001 Quality Management System, a trusted quality management system used by performance-driven organizations around the world to advance quality and sustainability objectives. “The DNV program is consistent with our long-term commitment to quality and patient safety,” Natalie Gosselin, CMC’s Executive Director of Quality and Safety, said in the release.
Music in schools
The New Hampshire Music Educators Association joins schools and music educators across the country in celebrating March as Music in our Schools Month. According to a press release, the national campaign seeks to bring attention to music education in schools, raise awareness of the importance of music education for all children and remind citizens that all children should have access to music in school. Music teachers are encouraged to showcase their music programs to school administrators and the community and to highlight the benefits that music education can have for students of all ages. At the New Hampshire Executive Council Meeting on Wednesday, March 8, Gov. Chris Sununu is slated to sign a proclamation declaring March as Music in Our Schools Month in the state of New Hampshire. That same day, local schools, including Manchester Central High School, Auburn Village School, Keene High School, Windham Middle and High Schools, West Running Brook Middle School in Derry, Moultonborough Academy and John Stark Regional High School in Weare will present live musical performances on the Statehouse Lawn in Concord between 8 a.m. and 2 p.m., free and open to the public. Visit facebook.com/nhmea.
Lecture series
The New Hampshire Division of Forests and Lands, in partnership with the Society for the Protection of New Hampshire Forests, has announced the lineup for this year’s Cottrell-Baldwin Environmental Lecture series. According to a press release, the series honors the environmental and scholarly legacies of Hillsborough residents Annette and William Cottrell and of New Hampshire’s first research forester Henry Ives Baldwin while providing public education on topics related to historic preservation, wildlife and land conservation. “Every year, folks tell us how much they look forward to learning more about different natural aspects of our state,” Inge Seaboyer, program forester at the Caroline A. Fox Research and Demonstration Forest, said in the release. The lectures will be held every Tuesday, March 21 through April 11, from 7 to 8:30 p.m. at the Fox Forest’s Henry I. Baldwin Environmental Center (309 Center Road, Hillsborough) and will include “Covered Bridges of New Hampshire,” “Black Bears: Understanding and Controlling Human-Bear Conflicts,” “Ten Years and a Dozen Porcupines – an Informal Study,” and “This Land was Saved for You and Me.” All events are free to attend, but space is limited and registration in advance is appreciated. Visit forestsociety.org/events.
New Hampshire Education Commissioner Frank Edelblut will join officials, students and educators at the New Hampshire State Library in Concord (20 E. Park St.) on Wednesday, March 1, at 9 a.m. to launch a statewide literacy campaign meant to encourage a love of reading among early learners and their caregivers and to increase young students’ reading proficiency, according to a press release. Visit nhlovesreading.org.
The traveling art exhibition “I Am More” is on view now through April 1 at the Mall of New Hampshire in Manchester (1500 S. Willow St.). According to a press release, the exhibit features portraits by artist Amy Kerr accompanied by essays written by the subjects about how they are more than their life challenges, such as surviving Covid, growing up with alopecia, experiencing PTSD from combat and more.
This year’s Portsmouth Athenaeum Lecture Series, “Portsmouth, NH: Evolution 1623-2023,” will focus on Portsmouth’s commerce and the impact of climate change at Strawbery Banke. Lectures will be held on the third Wednesday of the month, March through June and September through November, at 5:30 p.m. at the Athenaeum (9 Market Sq.). Seating is limited, registration is required, and admission is $10 for each lecture. Call 431-2538 or visit portsmouthathenaeum.org.
Every time New Hampshire’s first-in-the-nation presidential primary is in jeopardy, boosters cite many reasons for keeping the tradition intact.
Among them: the New Hampshire primary forces candidates to meet actual people instead of just spending money on advertising; the state is small enough for lesser-known candidates to be heard; Granite State citizens take the responsibility seriously, and so on.
All of these reasons are now being used to argue against the Democratic party’s recent decision to put South Carolina in the lead spot in 2024 instead of New Hampshire. (Republicans are so far sticking with the traditional schedule.)
But there’s one reason that often comes up, and it makes no logical sense.
It’s the one about how in New Hampshire, we have a state law requiring us to hold the nation’s first primary.
Gee, good for us! Yes, we actually passed a state law in the 1970s, when the state’s first-in-the-nation status was being challenged by the idea of a New England-wide “regional” primary.
Am I the only person embarrassed by this law being cited as an actual, legitimate reason to justify the New Hampshire primary going first? I mean, we passed a self-serving, self-referencing law, and we expect voters in 49 other states to take this seriously?
More often than not, it’s a cop-out used by those unable to justify New Hampshire’s role on its own merits.
“Hey, I hear what you say about our state’s lack of diversity and preponderance of elderly people and absence of big urban areas and all the many other reasons it would make sense for other states to go first. But hey, we have a law. We can’t do anything about being first. It’s our law.”
Really? Well, what if Idaho passed the same exact law as New Hampshire? What would happen? If Alabama passed a law requiring the state to hold its presidential primary no later than seven days prior to a similar state, where would that put us?
This makes as much sense as minting a $1 trillion coin to help reduce the U.S. national debt, an idea that’s been seriously floated in some circles. But that’s another topic.
If anything, citing our silly state law actually unmakes the argument that New Hampshire should hold the nation’s first presidential primary. After all, any state capable of passing such a self-serving law really can’t be trusted to make sensible decisions in elections.
Jeff Rapsis is Associate Publisher of HippoPress and Executive Director of the Aviation Museum of New Hampshire.
At the end of a benefit show in New Jersey last month, Richard Thompson invited his son Teddy onstage to perform with him. The elder Thompson is folk music royalty, while Teddy Thompson is a singer-songwriter who over two decades has dipped his toes in many musical ponds including country, pop and, on his 2020 LP Heartbreaker Please, Muscle Shoals soul.
The song they led off with that night, however, wasn’t one of those genres. Instead, they covered Eddie Cochran’s “Cut Across Shorty,” a rousing rave-up from rock ’n’ roll’s early days.
This suited Teddy Thompson perfectly. When he was twelve and his friends were hooked on MTV fare like Madonna, he was time traveling. “1955 to 1959 … that’s all I listened to,” he said by phone recently. “I thought, this is my first taste of what music is, and if it’s this good, I can’t wait to hear more. It turns out actually that’s as good as it got … everything I’ve heard since then has been a sort of slight letdown.”
He eventually learned to embrace artists of his own era like Culture Club and Crowded House. This was a reflection of what his mother, Linda Thompson, termed a “catholic” music taste that ran in his family. “It doesn’t matter where it comes from,” he said. “If you like it, you like it.”
For his own material, which he’ll perform solo at an upcoming show in Manchester, Thompson remains committed to just one thing, which in his telling is, well, everything.
“When it comes down to it, I’m really mostly enamored and focused on the song itself, hopefully something that is a strong suit,” he said. “I write the songs with just me and the guitar and then, depending on the album, sometimes it leans one way or the other.”
On Thompson’s latest project he collaborated with Jenni Muldaur, another child of a famous musician, to cover classic country duet partners. Three songs each from Porter Wagoner and Dolly Parton, George Jones and Tammy Wynette, and Conway Twitty and Loretta Lynn, they recorded it mostly to pass time during the pandemic, then put it out online. “We sort of half-ass released it,” he said.
“Our mutual friend David Mansfield, who is a real autodidactic and renaissance man, really put the whole thing together,” Thomson continued. “By the time we finished it, we sort of realized, ‘Oh, this should be a record.’ So we’re in the process now of getting a deal together to put it out … hopefully next year.”
Thompson’s worked with a lot of musicians over the years, both as musician and producer. His production began with his mother’s 2002 return Fashionably Late. Since then he’s helmed Shelby Lynne and Allison Moorer’s haunting Not Dark Yet, three LPs from Dori Freeman, and Roseanne Reid’s 2019 Trails.
When asked what draws him behind the console, Thompson is a bit self-deprecating.
“I think it’s a little bit to do with not being very disciplined in my own writing and direction,” he said. “I’m not somebody who’s terribly focused and ambitious and has a real long-term view of what my career should be, when my next album should come out, all that stuff. So I think I’ve turned to collaborations in between things. When I don’t feel like I’m ready to make another record of my own, it’s a musical project to do in the meantime.”
This logic didn’t apply on 2014’s Family, a record Thompson conceived, produced and played on. He was joined by his mother and father, a once-acclaimed musical duo who divorced when he was young, his sister Kami, nephew Zak Hobbs, half-brother Jack Thompson, and a few other relations. The New York Times wrote brilliantly about the often fraught effort.
“Even if you’re not a musician, you can just imagine trying to do any kind of project with your entire family; there’s gonna be difficult moments,” he said. “There were a lot of emotions involved, mostly just for me. Because it was my idea, I was in charge, it was all on my head … it was pathetic in a way, as it really was enjoyable once it all came together.”
Heartbreaker Please was a breakup album, and Thompson thinks the best songs come from pain in relationships.
“That’s just what we feel the most and it’s the subject that everybody’s drawn to,” he said. “I guess some people are writing songs about other things but it’s tough for me to do anything really heartfelt when it’s not about the heart, if you see what I mean. I tend to write more songs about me and my woes, but it never seems boring or old to me … it’s endlessly interesting and fascinating and moving.”
Teddy Thompson When: Saturday, Feb. 25, 8 p.m. Where: Rex Theatre, 23 Amherst St., Manchester Tickets: $29 at palacetheatre.org
Eternally youthful Paul Rudd returns for an adventure in the tinyverse inAnt-Man and the Wasp: Quantumania.
Scott Lang/Ant-Man (Rudd) has a pretty good post-Thanos life. He’s written a book, he’s publicly beloved and his girlfriend Hope Van Dyne/the Wasp (Evangeline Lilly) is using science to make the world a better place. But then he gets a call from the police department where his daughter Cassie (Kathryn Newton) is being held after getting arrested at a protest where she may have shrunk a police car (Hope slipped her an Ant-Man-like suit). When Scott brings her home to the Pym/Van Dyne house, he learns Cassie has been working with Hank Pym (Michael Douglas) and Hope on tech to map the quantum realm. Everyone’s proud of young Cassie’s invention but Hank’s wife/Hope’s mom Janet van Dyne (Michelle Pfeiffer) gets panicked when she realizes the device sends a signal into the quantum realm. She tries to shut it off but the device malfunctions and sucks them all in — or down, I guess, as the quantum realm is the submicroscopic world below or inside or whatever our world.
Janet, you’ll remember, was once stuck in the quantum realm for decades and when the gang — separated into two groups: the Pym/Van Dyne family and Scott and Cassie — arrives they realize she knows more than she’s ever explained about this world. For one, it’s populated by an assortment of beings, some more humanoid than others. And one of those beings is apparently the big noise of the quantum realm with some kind of old score to settle with Janet.
Eventually we meet this guy and he is Kang (Jonathan Majors), a name to remember for Phase Five of the Marvel Cinematic Universe. If you watched Loki and didn’t give up after one episode like I did, apparently he is familiar (and also there’s some Loki content in the post-credits, according to the internet; I only stayed for one mid-credits scene, which was wearying). He is the villain — I guess? Mostly, he just feels like the start to a Whole Thing.
This movie is primarily made of goofiness, some of which I enjoyed (a cute if not well-used cameo, some business with Hank Pym’s ants) and some of which I just found to be tiresome. Everything to do with the fraying of the multiverse or whatever, the half-baked “secrets Janet never divulged” stuff, and Kang’s whole deal all just feel like a drag on whatever fun the movie could have had.
This movie feels so invested in being the first chapter of a new thing that it seems like it forgot to put together a compelling stand-alone story. And while I have affection for both Paul Rudd and Scott Lang, that affection isn’t enough for the movie to skate by with so few redeeming elements of its own. C
Rated PG-13 because that is the most profitable rating — I mean, for violence/action and language, according to the MPA on filmratings.com. Directed by Peyton Reed with a screenplay by Jeff Loveness, Ant-Man and the Wasp: Quantumania is two hours and five minutes long and distributed in theaters by Walt Disney Studios.
New life has been breathed into a Nashua restaurant building that has sat dormant for more than three years. The Hidden Pig opened Feb. 9 in the former Riverside Barbeque Co. storefront on Main Street, bringing with it a thoughtfully crafted menu of gourmet burgers, sandwiches, rice bowls, doughnuts and even bacon boards — yes, boards filled with juicy slabs of candied bacon.
The eatery may be new to the Granite State, but it’s actually the second Hidden Pig location for owner Phil Bentham II, a native of Methuen, Mass., who opened the first one in downtown Haverhill in 2018. Bentham, who’s been working in the industry practically his entire life, got his start at Salvatore’s Italian Restaurant in Lawrence, which was also where he would meet future Hidden Pig head chef Brandon Allardice.
Unexpected and consistent success in Haverhill would soon open the doors for Bentham — along with his wife, Ashley, who mostly handles operations and marketing — to look into the possibility of a second spot. Through a Realtor friend, he learned of an available restaurant space overlooking the Nashua River. It had last been occupied by the Riverside Barbeque Co., which closed in December 2019 after a nearly decade-long run.
Doughnut board. Courtesy photo.
At nearly 4,000 square feet, The Hidden Pig’s Nashua restaurant more than doubles the size of its Massachusetts counterpart, with completely renovated interior dining and bar areas.
“The ‘hidden’ part of the name is a play coming from the idea of being a hidden gem north of Boston,” Bentham said, “and then we started incorporating little bits of bacon in all of our food, kind of like they are ‘hidden,’ almost.”
While some barbecue-inspired items like burnt ends and pulled pork are offered, Bentham said The Hidden Pig is not a barbecue restaurant; rather, he categorized the concept as more of a gastropub with particular focuses on burgers and local craft beer — and, of course, bacon. Lots of bacon. Look no further for it than the bacon board, which comes with a homemade bacon shallot jam and baguette crostinis; or any one of the burgers, most of which are topped with bacon or pork belly, or have a bacon-infused aioli or jam.
“We try to be a bacon- and a gourmet burger-focused restaurant, for sure,” Bentham said. “We try not to get too weird with the burgers, but we do do some funky stuff. … Our most popular burger … is called the Big Bad Wolf. It’s got a blueberry jam spread on there, mixed with a maple bacon aioli, and then it’s got a piece of pork belly and cheddar cheese.”
The Hidden Pig is also known for its Sunday brunches — those menu items are available from 10 a.m. to 3 p.m., with highlights including Fruity Pebbles chicken and waffles, and Reese’s “overload” buttermilk pancakes. Doughnuts are a huge deal too, from maple bacon glazed to Oreo and Reese’s flavors, and even a “Dunkaroonut” with animal crackers and sprinkles.
“We do a doughnut board with a big handle … and we decorate it with four, five, six doughnuts on there,” Bentham said. “We put it right in the center and people just go to town on it.”
The craft beer side is where Bentham said The Hidden Pig’s Nashua restaurant will mostly differ from Haverhill, and that’s because he is looking to incorporate more New Hampshire brews on tap. For the past few years, he has worked with Ali and Rob Leleszi of Rockingham Brewing Co. in Derry to brew a house New England-style double IPA that also comes canned.
The restaurant is open six nights a week, with the bar usually staying open an hour later than the kitchen, depending on the night.
“If there’s a good crowd, we’ll continue to stay open,” Bentham said. “There’s not really much up here, I feel, as far as on a Sunday evening, so hopefully we can change that.”
The Hidden Pig Where: 53 Main St., Nashua Hours: Tuesday through Thursday, 5 to 10 p.m.; Friday, 5 to 11 p.m.; Saturday, 11 a.m. to 11 p.m., and Sunday, 10 a.m. to 3 p.m. (brunch only) and 3 to 9 p.m. (dinner only) More info: Visit thehiddenpig.com, find them on Facebook and Instagram or call 402-9640
Poetry Society hosts virtual session with displaced Ukrainian poets
As the first anniversary of the start of the war in Ukraine looms, the New Hampshire Poetry Society is showing its support for Ukrainian poets.
Through a virtual event, the New Hampshire Poetry Society will have poets who are currently or have been refugees in Poland read poetry written in their native language.
Ewa Chrusciel, a member of the New Hampshire Poetry Society and the person who proposed the reading, said that she, state’s poet laureate Alexandria Peary, and Society president Melanie Chicoine will read the translations of the poems.
Chrusciel said she wanted to find a way to respectfully honor the beginning of the war and the experiences of those displaced by it. To her, written word, especially poetry, is one of the main ways she can show support for Ukraine, especially if those writers hail from the war-torn nation.
“When countries are occupied, [written word is] how we carry on when languages are banned or when we are divided by other countries,” Chrusciel said. “When the territory is divided, the language becomes the nation, the poetry becomes the nation.”
When Chrusciel visited a theater she loved in her native Poland, she said, she was shocked to see the space was being used to house displaced families from the war in Ukraine. She had intended to take in a show on her routine visit, or at least catch up with some members of the artistic community.
Through some connections at the theater, Chrusciel quickly made a workshop for 14 writers who found themselves stranded by the war in their homeland.
“It was a bit like the tower of Babel,’” Chrusciel said. “I speak Polish and English, some spoke Polish, Ukrainian and English. There was lots of translation going on, but it still felt like a very united, transcendent moment.”
It took all of three hours in the performance space for Chrusciel to feel that these women were her close friends. Over the course of the war, Chrusciel said, she has met up with many of the writers still in Poland. Many members of the group have moved around, staying with family in other parts of Europe or in America. Chrusciel said she knows two of the writers went back to Ukraine.
When the group met, Chrusciel hoped to keep the meeting lighthearted. She didn’t intentionally bring up the writers’ displacement as a source for the workshop. She brought humorous poems to inspire the writers, but the poets were drawn to tackling the most relevant topic in their lives.
“That experience of loss was palpable,” Chrusciel said. “[The poems] would always transpire on the topic of loss and displacement and homesickness.”
At the virtual reading, Chrusciel hopes the writers, and the listeners, can learn more about how the war has affected the poets. She said that having people hear the poetry will be a step toward understanding the pain and hope of the Ukrainian writers.
While not all the writers from the original group will be joining the virtual event, Chrusciel said all of them have continued writing, and will continue to document their experiences any way they can.
“Poetry can save a human,” Chrusciel said. “They write down those details they see and feel. Their poetry isn’t just a playground, it’s a witness, it’s a testimony, and it’s a responsibility.”
Voice In A Shattered World: Ukrainian Women Writers On War And Displacement Where: Saturday, Feb. 25, from 11 a.m. to 1 p.m. When:On Zoom, link is listed on the website. Visit: psnh.org
Featured photo: Ukrainian writers group in Poland. Photo courtesy of Ewa Chrusciel.
