Category: Food

The Weekly Dish 23/08/17

News from the local food scene

• Brookford Farm’s International Food Festival: Don’t miss the International Food Festival at Brookford Farm (250 West Road in Canterbury, brookfordfarm.com) on Thursday, Aug. 17, from 6 to 8 p.m. Recipes from nationalities represented by the staff at Brookford Farm will be featured, such as Sudanese, Ethiopian, German, Ugandan, Russian, Polish, Turkmen and more. The event will include live music performed by The Velvet Dirtmunchers. Tickets, which include access to sunflower fields and a barnyard, are $60 for adults, $30 for children ages 3 to 12 and free for children under 3 years old and must be purchased ahead of time. Visit the Farm’s website or eventbrite.com to buy tickets.

• And Brookford’s Burger Night: Burger Night returns to Brookford Farm (250 West Road in Canterbury) on Saturday, Aug. 19, from 5 to 8 p.m. Sit among the sunflowers, enjoy local food, see barn animals and watch The Artty Francoeur Band perform live. It is $40 for an adult plate, $20 for kids ages 3 to 12 and free for children under 3 years old. Tickets must be purchased ahead of time and can be bought through brookfordfarm.com.

• Bottle Your Own: Averill House Vineyard (21 Averill Road in Brookline) invites you to a Bottle Your Own experience, on Sunday, Aug. 20. The event will start with a tour of the vineyard, winery and wine cellar covering the Waite family’s history with wine and the vineyard as well as the history of Brookline’s Ice District. Guests will then enjoy a flight of four wines and a charcuterie board with cheese, chocolate, nuts and meat. The vintner will choose a wine for you to bottle (one bottle is included and additional bottles can be purchased). You will also take home an Averill House Vineyard Wine glass. The first session will be held at noon and the second session will be at 2 p.m. It is advised you arrive 15 minutes before the scheduled time. Tickets are $59 and can be purchased at exploretock.com. Visit averillhousevineyard.com.

• Portsmouth Food Truck & Craft Beer Festival: The ninth annual Portsmouth Food Truck & Craft Beer Festival will be on Sunday, Aug. 20, from noon to 5 p.m., with VIP hour being 11 a.m. to noon, at Cisco Brewers (35 Corporate Drive) in Portsmouth. Enjoy food, craft beer, music, lawn games and more. Tickets range between $5 and $20 and can be purchased online via eventbrite.

• Gate City Brewfest: Don’t miss the Gate City Brewfest on Saturday, Aug. 26, from 1 to 5 p.m. (entry for VIP is at noon) at Holman Stadium (67 Amherst St. in Nashua). Over 100 vendors will be in attendance, like 603 Brewery, Citizen Cider, Canteen Spirits, and Seacoast Pretzel Co. There will be live music by Bradley Copper Kettle & Friends, Phall Roots and Frank Viele, as well as bounce houses, games and other activities. Tickets range from $15 to $70 and can be purchased at nashuapal.com or via eventbrite. See gatecitybrewfestnh.com for details including information about parking and shuttle buses.

1922 Watermelon pickles

I could tell that it was an old journal or a scrapbook. It was about 8” by 10”, though it was hard to tell through all the plastic.

“Do you mind if I unwrap it?”

“Knock yourself out.”

It turned out to be a falling-apart scrapbook with more than 150 pages of yellowed newspaper clippings of recipes, most of which seemed extremely old.

“How much were you thinking?”

“Five dollars?”

“Will you take three?”

“Yeah, OK.”

Some online investigation helped identify that the clippings all came from the Boston Globe in the 1920s. Some of these were written by a Globe staff member, but most seem to have been sent in from readers. As a result, the recipes are a little more specific than the “Take a lump of butter the size of a hen’s egg” instructions in really old recipes you find at flea markets sometimes, but being from a time before refrigerators and reliable stoves that you could set to a particular temperature, many of the instructions have a certain amount of vagueness.

For instance, this recipe for watermelon pickles from the Boston Globe, Tuesday, 28 June, 1927.

One of the things I’ve discovered as I’ve tried cooking some of these hundred-year-old recipes is that many of them make a staggeringly large amount of food. Beth’s Mum writes that she has a small family, so she only uses half a watermelon. Assuming that she’s talking about standard, 15-pound watermelons, that’s still something like 5 pounds of pickles, so I’ve cut this recipe in half, again.

  • 1 baby watermelon – 4 pounds or so
  • 1 Tablespoon baking soda
  • 2 cups cider vinegar
  • ¾ lb. (12 ounces) white sugar
  • Half of a 3-ounce jar of pickling spice

Cut the melon into slices, then slice the flesh off the rind. Use a vegetable peeler to remove the dark outer skin of the melon. Clean off your kitchen counter, which is now soaked with watermelon juice.

In a large mixing bowl, dissolve the baking soda in water. Soak the watermelon rinds in the alkaline water for two hours, then rinse well.

Transfer the rinds to a large pot of water, and simmer them for about half an hour. This is not as long as Mrs. Mum suggests, but in order to prevent the final pickles from becoming too soft, I’ve reduced the simmering time.

old newspaper cutting with printed Pickled Watermelon Rind recipe
Original recipe. Photo by John Fladd.

Strain away the water, then add the cider vinegar, sugar and pickling spice to the pot. As Mrs. M suggested, I use a small muslin bag to keep the spices from going all over the place. Boil everything for another half hour, until the rinds are barely crisp. (You’re going to want to turn your exhaust fan to “high” for the next 45 minutes; the smell of hot vinegar can be — after consulting a thesaurus for a more accurate term than “aggressive,” I’ve decided to go with “bare-knuckled.”)

Remove the pot from heat, fish out your spice bag, if you used one, then after everything has cooled, transfer the pickles to a large glass jar. These should keep for a week or so in the refrigerator.

These pickles have a robust sweet/sour flavor with a spicy finish. The texture ranges from extremely soft to slightly crunchy. They go really well with sandwiches.

Featured photo: Watermelon pickles. Photo by John Fladd.

In the kitchen with Triet Le

Triet Le is the owner of Holy Moly Snacks, a beef chip company. All products are made from scratch and prepackaged at their commercial site in Manchester. Their beef chips are similar to beef jerky, but are thin and crispy and come in a variety of flavors, such as teriyaki and cracked pepper. Find them at the Bedford, Derry and Salem famers markets.

What is your must-have kitchen item?

Chili pepper since I love spicy [food].

What would you have for your last meal?

Spicy food like spicy noodle soups and snacks.

What is your favorite local eatery?

It varies depending on my mood… Masa Japanese Restaurant and Thai Connection.

What is your favorite thing on your menu?

Spicy Teriyaki beef chips because they’re savory, sweet and spicy.

What is the biggest food trend in New Hampshire right now?

Boba tea

What is your favorite thing to cook at home?

Spicy soup.


Featured photo: Triet Le, owner of the Holy Moly Snacks. Courtesy photo.

Tacos, boba, grilled cheese

Find a variety of flavor at the BBQ & Food Truck Fest

Great New England Craft & Artisan Shows is throwing a party with its seventh annual Great New England BBQ & Food Truck Festival, which will take place at the Hampshire Dome in Milford on Saturday, Aug. 12.

GNE Events director Jody Donohue started the event in the summer of 2016. Her goals were simple: “to support the food truck owners,” she said, and “provide them with a venue to offer their products!”

In the years since that first food truck festival, GNE has hosted similar events across the New England area, from the wholesale outlets in Kittery, Maine, to the Big E fairgrounds in West Springfield, Mass. The Food Truck Festival at the Hampshire Dome is one of the larger events that GNE hosts, with capacity for 3,000 attendees.

While the event is playing host to more than 50 food trucks, there are plenty of other attractions to keep attendees and their families occupied. The Food Truck Fest will feature live music from local bands, ax throwing, a craft fair, caricature artists and a Kidz Zone with face painting, chalk drawings and a bouncy castle.

Food trucks are the main focus at the festival. There will be offerings for every palate, from vegetarians and gluten-free offerings to award-winning barbecue and what Donovan describes as “more than one bite burgers.” Among the offerings:

• The Lobster Roller, based in Gloucester, Mass. This food truck makes fresh lobster rolls with mayonnaise or drawn butter, as well as lobster grilled cheese and clam chowder.

• The Bubble Bee Tea Truck, serving boba, the sweet, fruit-flavored milk tea with marble-sized tapioca balls, as well as dumplings.

• Sweeties Candy Shuttle, which offers an array of penny candies, saltwater taffy and jelly beans that will make you nostalgic for seaside vacations and quaint general stores.

• Prime Time Grilled Cheese, the Manchester-based grilled cheese truck that offers new variations on grilled cheese sandwiches, such as the tomato and cucumber pepper jack sandwich.

• La Chula Truck, a truck offering fast tacos, burritos, quesadillas, empanadas and other Mexican and Central American treats.

• Uncle Joey’s Cannoli, which sells fresh and pre-filled cannoli.

• Carla’s Coffee, the Seacoast-area coffee truck that offers locally roasted coffee beans as well as cold brew, smoothies and ice cream drinks.

• NOBL Beverages, which offers canned cold brew and fresh coffee and tea.

• The “gourmet on the go” food truck Roaming Eats, with sandwiches, burgers, steak and mac and cheese bowls.

Beer and cocktail enthusiasts can check out the biergarten, which offers cold craft brews and cocktails from a variety of New Hampshire-based breweries and distilleries.

Donovan has stated that she wants attendees to enjoy the “fun, family, community and small businesses” at this year’s festival.

Great New England BBQ & Food Truck Festival
When: Saturday, Aug. 12, from 11 a.m. to 6 p.m.
Where: Hampshire Dome, 34 Emerson Road, Milford
Admission: $5; see gnefoodtruckfest.com

Gyro to go

Assumption holds its Greekfest Express

By Grace Clark
food@hippopress.com

On Saturday, Aug. 26, Assumption Greek Orthodox Church in Manchester will serve up pastichio, lamb kebab meals and more during Greekfest Express.

A twist on the church’s Greekfest event, Greekfest Express is a pandemic innovation, giving those hungry for Greekfest eats a chance to order the food in advance via the church’s website and then pick up via a drive-thru on the last Saturday in August between 11 a.m. and 6 p.m. — with a more specific window agreed on when the order is placed.

“Unfortunately, during the Covid period, we weren’t able to do our traditional Greekfest event, which we would typically do with an outdoor venue,” said Costas Georgopoulos, Parish Council President and Greekfest Chairperson. “Hopefully next year we will go back to our traditional Greekfest event.”

The express format is also an adaptation to having fewer volunteers for the festival.

“The hardest thing for us is volunteers,” Georgopoulos said.

Every dish is made fresh and the food is prepared by the Ladies of the Philoptochos (the official philanthropic organization of the Greek Orthodox Church), according to Georgopoulos. The Ladies of the Philoptochos have also created the recipes for the Popular Greek Recipes cookbook that is available to order on the church website along with Greekfest eats.

Some of the most popular dishes at Greekfest include barbecue lamb (the lamb kebab dinner is served over rice with Greek-style green beans and bread), gyros (served with French fries), Greek lasagna (the pastichio dinner is also served with rice, Greek-style green beans and bread), spanakopita, baklava, and loukoumades (the fried dough balls served with a honey syrup and sprinkled with cinnamon). Pastry offerings also include kourambiedes (Greek butter cookies with powdered sugar), finikia (honey walnut cookies), koulourakia (braided butter cookies) and a pastry sampler featuring a few of four different pastries. There is also a Greek rice pudding on the menu.

Other savory options include a chicken kebab dinner, a meatballs and rice dinner, a vegetarian combo dinner (with spanakopita, rice, Greek-style green beans and bread), a Greek salad with gyro or grilled chicken and a feta cheese peta.

This year’s Greekfest will also feature a 50/50 raffle, which customers can enter online. The winner is announced at the Greekfest festival and half of the proceeds go to the church.

Ordering is open now through Sunday, Aug. 20.

In addition to celebrating Greek food and culture, the event celebrates the Assumption of the Virgin Mary, which is the Feast Day of the parish.

“We celebrate our culture, and people are able to experience Greek food that you may not be able to get at a restaurant, so they are able to experience that and our specialty dishes,”Georgopoulos said. “You also get to look at our church, and so forth, and experience Greek culture.”

Assumption Greekfest Express
Pickup day: Saturday, Aug. 26, from 11 a.m. to 6 p.m.
Pickup location: 111 Island Pond Road in Manchester
Order by: Sunday, Aug. 20
Menu: foodfest.assumptionnh.org
Pickup day: Saturday, Aug. 26, from 11 a.m. to 6 p.m.

Featured photo: Courtesy photos.

The Weekly Dish 23/08/10

News from the local food scene

• Food truck fest and car show: The town of Windham hosts a food truck fest and car show on Sunday, Aug. 13, from 11:30 a.m. to 4 p.m. at Windham High School (64 London Bridge Road). Stop by for food, cars and cornhole.

• Vodka mixology: In the Spirits of Spirits holds pouring or mixology classes every other month. The next mixology event, on Sunday, Aug. 13, at CodeX B.A.R. in Nashua (1 Elm St.), will explore three vintage cocktails using the vodka from July’s tasting. Tickets can be purchased via eventbrite.

• Table for 10 at Bistro 603: Matchmaker Elaine Saunders of New England Singles Network Group hosts Table for 10 at Bistro 603 (345 Amherst St., Nashua) on Wednesday, Aug. 16, from 6:30 to 8:30 p.m. The event is limited to five men and five women ages 45 years old and up. Buy your own food and drinks and pay $15 to reserve your spot. Tickets can be purchased via eventbrite.

• International Food Festival: Don’t miss the International Food Festival at Brookford Farm (250 West Road) in Canterbury on Thursday, Aug. 17, from 6 to 8 p.m. Recipes from nationalities represented by the staff at Brookford Farm will be highlighted, such as Sudanese, Ethiopian, German, Ugandan, Russian, Polish, Turkmen and more. The event will also feature live music performed by The Velvet Dirtmunchers. Tickets, which include access to sunflower fields and a barnyard, are $60 for adults, $30 for children ages 3 to 12 and free for children under 3 years old and must be purchased ahead of time. Visit eventbrite.com to get your tickets.

• Burgers at the farm: Burger Night returns to Brookford Farm (250 West Road, Canterbury) on Saturday, Aug. 19, from 8 to 5 p.m. Sit among the sunflowers and enjoy local food, see barn animals and The Artty Francoeur Band perform live. It is $40 for an adult plate, $20 for kids ages 3 to 12 and free for children under 3 years old. Tickets must be purchased ahead of time and can be bought through eventbrite.

• Cigar dinner: The Bedford Village Inn’s (2 Olde Bedford Way in Bedford; bedfordvillageinn.com, 472-2001) annual 12th Cigar Dinner will take place Thursday, Aug. 17, beginning with a cocktail reception at 6 p.m. featuring cocktails, beer and bourbon tastings as well as hors d’oeuvres from the grill, according to the website. Once seated, guests will have a three-course plated dinner paired with cigars, cocktails and wine, the website said Find the evening’s menu online. Tickets to this 21+ event cost $135 per person.

Mango daiquiri

Days like this call for something cold, boozy and tropical, something with a lot of crushed ice.

Mango Rum

  • Unsweetened dry mango
  • White or silver rum

With a heavy knife, chop the dried mango into a small dice — very small pieces. Add the chopped mango to a large, wide-mouthed jar, one with a lid. It’s best to look around and find a lid to fit the jar you are using before you get up to your elbows in mangoes.

Add white rum to the same jar — three times (by weight) as much as the mango you just chopped. Could you use vodka, or even blanco tequila, instead of rum? You could, but you would be heading off on a different adventure than the one we are on today.

Seal the jar with a tight-fitting lid, shake it well, then store it someplace cool and dark — maybe in that cabinet above the refrigerator that you always forget about — and shake it once or twice per day, for a week.

Strain with a fine-mesh strainer. Bottle and label it. You will be surprised at how much rum has been absorbed by the dried fruit, but also how much color and flavor the rum has taken on. This rum should keep indefinitely.

Guava Syrup

  • Fresh guava (Available in international markets, and at Walmart, guava is one of those fruits that you are probably pretty sure you’ve never had before, but you probably have. It’s one of the perfumy background flavors in “tropical” juice mixes.)
  • White sugar
  • Juice of half a lemon

Chop fresh guavas into medium-sized pieces, then freeze them for several hours. This is to let the ice crystals poke holes in all the fruit’s cell walls and make it oozier when it’s time to cook with it.

Cook the frozen guava over medium heat in a small saucepan, with an equal amount — by weight — of white sugar. Stir occasionally. As it thaws, the frozen guava will give off a surprising amount of liquid. If you wanted to help it along its way, you could encourage it with a potato masher.

Bring the mixture to a boil. Swirl it around the saucepan to make sure that all the sugar has been dissolved into the syrup.

Remove the mixture from heat, stir in the lemon juice, then strain the syrup with the same fine-mesh strainer that you used for the mango rum (see above). This syrup will keep for several weeks in your refrigerator.

Mango Daiquiri

  • 3 ounces mango rum
  • ½ ounce guava syrup
  • 1 ounce fresh squeezed lime juice, which isn’t discussed above but you can probably figure out
  • Lots of crushed ice

Wrap several handfuls of ice cubes in a kitchen towel, and beat viciously with a rolling pin or some sort of martial arts weapon that you find lying around, until well-crushed. I like to leave a mixture of different sizes of ice. Fill a large rocks glass with the crushed ice.

Add the mango rum, guava syrup and lime juice to a cocktail shaker, and shake it over ice, until it is very cold. Feel free to shake it longer than you normally would; this is a strong, sweet drink that will benefit from the cold and the melted ice.

Strain the shaken daiquiri over the crushed ice. Call up footage of a beach view of Bora Bora on your laptop. Watch it through half-closed eyes as you drink this daiquiri. If small children try to disturb you while you do this, tell them that you are listening for secret messages that you have to be very, very quiet to hear.

It’s no secret that rum plays well with sweet fruit, which in turn plays well with acidic citrus like lime juice. The first sip of this daiquiri will be sweet, then a little sour, which will make your mouth water, which prepares you perfectly for another sip.

Featured photo: Mango daiquiri. Photo by John Fladd.

In the kitchen with Lindsey Bangs

Lindsey Bangs has always had a passion for baking. Her mom taught her how to bake, buying her her first cookbook when she was just 2 or 3 years oldA few months ago, she decided to step away from her job as a medical receptionist to focus on I Whisked It full time. She specializes in custom cakes, cupcakes and cake jars as well as hot chocolate bombs with homemade marshmallows and French chocolate during the winter. You can find I Whisked It at the Bedford farmers market every Tuesday from 3 to 6 p.m. through Oct. 17, and the Candia farmers market the third Saturday of every month through Oct. 21 from 9 a.m. to noon.

What is your must-have kitchen item?

I would have to say my small offset spatula. I reach for it for everything from smoothing brownie batter in pans to decorating cakes.

What would you have for your last meal?

I would start with a croissant with apricot or raspberry jam, Rhode Island-style calamari, halibut tacos and cheesecake with a traditional graham cracker crust and raspberry coulis.

What is your favorite local eatery?

I love Tuckaway Tavern in Raymond. .

Name a celebrity you would like to see eating in your restaurant?

I would love to have any of my favorite musicians, like Dave Matthews or Chris Carrabba, buy a cake from me just so I could thank them for the music and lyrics that so often keep me going. Or one of the cast members from Friends or The Office. They’re all responsible for delivering so many laughs in my house.

What is your favorite thing on your menu?

I love my Pina Colada cake jar. It’s layers of light coconut cake, coconut cream buttercream and a pineapple coconut filling. It’s so good.

What is the biggest food trend in New Hampshire right now?

I’ve noticed a lot of food, drink and even ice cream flight options, so it’s not just beer anymore. It’s great because I love being able to try a little bit of everything.

Banana bread
From the kitchen of I Whisked It

¾ cup sugar
1½ cups mashed bananas (three large)
¾cup vegetable oil
2 eggs
2 cups all-purpose flour
½ cup chopped walnuts (optional)
1 teaspoon baking soda
2 teaspoons vanilla
1 teaspoon of cinnamon
½ teaspoon baking powder
½ teaspoon salt

Heat oven to 325 degrees.
Grease a loaf pan with shortening, butter or non-stick spray.
Mix sugar, bananas, oil and eggs in a large bowl. Add in remaining ingredients and stir until just combined.
Pour into the greased loaf pan. Bake until a toothpick inserted in the center of the bread comes out clean (60 to 70 minutes). Let cool in the pan on a cooling rack with the pan on its side for 10 minutes, then remove the loaf from the pan. Let cool completely before slicing. Makes 1 loaf.


Featured photo: Lindsey Bangs. Courtesy photo.

Friends and family on the farm

Vernon Family Farm hosts agritourism events

For the past nine years, Vernon Family Farm, a livestock farm in Newfields, has been supplying the community with fresh meat, farm-to-table meals and agritourism events like live music and outdoor classes hosted by other organizations. Their next event will be on Friday, Aug. 4, from 4 to 8 p.m. with dinner and live music by New Hampshire Grateful Dead tribute band Not Fade Away.

Having grown up in New London in a family that raised and processed animals for consumption, Jeremiah Vernon developed a love for the farming lifestyle. This interest was reinforced while attending college in Maine.

“There was a big dairy farm near the school and the dairy farm had a restaurant … and I just became enamored with the whole farm scene they had going on over there,” he said. “That was sort of my start of production farming and basically I’d been farming for other people for about 10 years and then in 2014 we bought our own property and started our one farm.”

What started out as Jeremiah’s passion has turned into a family affair, his wife Nicole Vernon, a Spanish teacher at Exeter High School, co-owning the farm with him.

“It’s what I wanted to do having worked on farms for so long. This is who I am and what I want to do,” he said. “Nicole at the time [was] on the outside looking in as far as her farming experience, but now 10 years in she’s as deep in it as I am. … Now it’s definitely a shared passion and shared career.”

The farm has come a long way since growing 1,200 broiler chickens on leased land in 2012. They now annually produce about 15,000 to 20,000 chickens as well as other livestock, like pigs and sheep and a small amount of vegetables, such as cherry tomatoes and sugar snap peas, on their 33-acre property. They have a farm store open daily from 9 a.m. to 6 p.m., host dinners on Thursdays and Saturdays from 4 to 8 p.m. and Sunday brunch from 10 a.m. to 2 p.m. and have even created a second business, Vernon Kitchen. While the catering company used to be a part of Vernon Family Farm, it made more sense to have it be its own entity that the Vernons could hire to cater events.

“[It] means that we can do more events more often and we also have more resources available to us,” Jeremiah said. “It is also the highest-profit market aspect of our business, so having a customer buy a ticket and sit down for a fried chicken dinner, that’s the most profitable way we can get that chicken to you.”

On average, about 50 to 100 people attend these events, with upward of 300 on nights when there is live music. Tickets can be purchased on their website ahead of time or upon arrival for music events. For non-music events, a $5 cover is charged that is donated to various nonprofits.

In addition to dinners, entertainment and tours, the farm also functions as a space for other businesses to use for classes on yoga and meditation, cooking and art.

“Our farm is very beautiful, like many in New Hampshire,” Jeremiah said. “We have a big wildflower meadow, nice seating, there’s animals everywhere [and] ample parking. It’s a nice … creative space to occupy.”

Upcoming events at Vernon Family Farm

Kids Art Classes: Treehouse Construction
When: Friday, Aug. 4, 10 a.m. to noon
Where: 301 Piscassic Road, Newfields
Visit: vernonfamilyfarm.com

Not Fade Away
When: Friday, Aug. 4, 4 to 8 p.m.
Where: 301 Piscassic Road, Newfields
Visit: vernonfamilyfarm.com

Featured photo: Event at Vernon Family Farm. Photo courtesy of Vernon Family Farm.

The Weekly Dish 23/08/03

News from the local food scene

• Sample wine and bourbon and golf: Don’t miss Bourbon, Wine & Nine at Stonebridge Country Club (161 Gorham Pond Road, Goffstown) on Friday, Aug. 4. Sample wines, bourbons and food from Drumlins Restaurant. Live music will also be featured, as well as a nine-hole scramble tournament and a putting contest. Golf registration starts at 2 p.m. and tee-off is at 3 p.m. The tasting tent opens at 5 p.m. Tickets range from $25 to $60 and can be purchased via eventbrite.

• Try traditions from Zimbabwe: Sycamore Community Garden will hold the third and final event in its current guest speaker series on Sunday Aug. 6, from 10 to 11:30 a.m. at NHTI (31 College Drive, Concord). Board member Sibongile Ndlovu will lead an interactive food preservation workshop. Learn how to properly dry tomatoes through a Zimbabwean food preservation technique and learn about the importance of food preservation in Zimbabwe through Ndlovu’s personal experience and cultural background. Everyone will help in cutting and preparing the tomatoes for sun drying. The event is free. Visit sycamorecommunitygarden.org or sign up via eventbrite.

• Get vegan Southern eats: Vegan pop-up vendor Southern Fried Vegan hosts Vegan Brews N BBQ at Rockingham Brewing Co. (1 Corporate Park Drive, Unit 1, Derry) on Thursday, Aug. 10, 4 to 8 p.m. Menu items are nut- and gluten-free and the menu includes jambalaya, totchos, cajun corn and more.

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