Issue06B

The New HampshireThe New Hampshire

September 25, 2009presents...

Parent’s Weekend 2009Parent’s Weekend 2009Your guide to dining and entertainment in and around the Durham area

The New HampshireFriday, September 25, 20092

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The fi fth annual Local Harvest Feast kicked off on Wednesday just as expected. Record numbers of students and community members fi led into Stillings Marketplace for breakfast and Elements at Philbrook for lunch to enjoy locally produced food.

Over at Holloway Commons, Dining Services was hard at work preparing for the main event. By 4 p.m., fi nishing touches were being made on decorations, the fi rst fl oor was being prepared for overfl ow dining, and, of course, food prepa-rations were almost fi nished.

And then, darkness.“It was almost humorous when

it happened,” said Deborah Scan-lon, area manager of HoCo .

At 4:30 p.m., the explosion of an electrical apparatus at Lewis Field caused a power outage throughout campus. It was at that time that the Local Harvest dinner was scheduled to begin at HoCo, but those at Din-ing Services didn’t panic.

“Initially we thought it was just a fl icker,” Scanlon said. “But we soon found out it would be awhile, so we got to work.”

Getting to work meant try-ing to inform the students of the situation, gathering paper plates and plastic utensils, fi ring up grills out-side, and limiting the menu to only main menu items. The most diffi cult situation for Scanlon was having to turn away local residents.

“Everyone is important,” Scan-lon said. “Local residents wanted to come in, but our fi rst priority is the students. We had to turn away resi-dents and tell them to come back, which was upsetting.”

The blackout lasted nearly two hours, turning HoCo into a crowd-ed, overheated mass of students still trying to take advantage of the occa-

sion. According to Scanlon, students remained calm and receptive.

“I really credit the students for helping the event run so well under the circumstances,” Scanlon said. “The people were just wonderful.”

Once the power returned, oper-ations were back to normal. Scanlon was very pleased with how every-one handled the situation.

“It’s a great tribute to our team,” she said.

Sophomore Sara Robinson, who dined in HoCo after the power had come back, said there seemed to be no lasting issues.

“They seemed to deal with it okay,” she said. “It was very crowd-ed, but I thought it was good.”

Freshmen Jon Vignaly and Ka-tie Wooten felt the same way.

“The food was very good,” Vi-gnaly said. “I had to stand in long lines three times because of how crowded it was though.”

“I didn’t know this was hap-pening tonight,” Wooten said. “But it was good.”

The Local Harvest began fi ve years ago through a partnership be-tween the UNH Offi ce of Sustain-ability and Dining Services as a way to showcase local food producers. According to Jon Plodzik, director of Dining, 22 percent of the food served on a regular basis is locally produced and the Local Harvest is just a way to highlight this.

“We have new [vendor] part-ners every year,” Plodzik said. “This year we have even more than last year and we always try to make the event more memorable.”

Vendors showcased this year included Portsmouth Tea Company, Hilltop Farms, Abigail’s Bakery, Bonnie Brae Farm, and many more. Some vendors were featured outside to greet students as they walked into the dining halls, including an ice cream truck outside of Philbrook.

Last year’s Harvest brought in

a record 7,000 diners and Plodzik expected to have even more this year.

“I expect the numbers to be a little higher this year,” Plodzik said early in the day. “The event seems to get more popular every year.”

Stillings area manager Andrew Porter attributes the increasing pop-ularity to a couple of factors.

“I think word of mouth has a lot to do with it,” he said. “It also used to be just a dinner event, but last year we spread it out to different meals in all three dining halls, giv-ing more people a chance to enjoy it.”

On a typical morning, Stillings serves between 600 and 650 guests. But Wednesday, they served around 1,000.

“It was very busy,” Porter said.

At lunchtime, Philbrook expe-rienced a similar increase.

“We had a great turnout,” said Richard LeHoullier, area manager of Philbrook. “The vendors enjoy being highlighted and I think people appreciate having local food.”

Karleen Dell’Ova and her husband Vin are Durham residents who appreciate their local food very much.

“We love to support UNH and local food,” Dell’Ova said. “Local farmers are very important to us. We try to come every year.”

According to Plodzik, a to-tal of 7,737 people were served on Wednesday.

Scanlon believed that the pow-er issues attributed to having fewer diners than expected but was still very satisfi ed.“The numbers could have been greater,” she said, “but the event was still a success.”

Follow Geoffrey Cunningham on Twitter at twitter.com/TNHdining

Local Harvest Dinner goes on despite power outage

Geoffrey CunninghamSTAFF WRITER

JOHN FLYNNHolloway Commons hosted the Local Harvest Dinner despite the campus black out. They used paper plates and plastic silverware until the power came back on.

KATHERYN AYLER/ CONTRIBUTING PHOTOGRAPHER

Village Pizza is one of the restaurants on campus that offers students traditional college fare.

Places to Eat in Durham


You don’t have to drive to Portsmouth for an intimate dining experience. Durham’s own Ffrost Sawyer Tavern — no, it’s not a typo — offers upscale menu options like scallops wrapped in bacon, Long Island duck breast, pan-seared tuna and veal piccata- all within walking distance from campus.

It’s hard to afford options like that on a college budget. However, Ffrost Sawyer Tavern now gives 10 percent off to UNH faculty, staff and students. They also have a lunch menu with lower-cost items like a fried haddock sandwich for $9.95 or a classic Caesar salad for $6.95. Select items, like the Tavern’s pop-ular Pad Thai dish, are available in a half-portion size for half price dur-ing lunch hours.

The Tavern is located in the historic Three Chimneys Inn, which dates back to 1649. With its warm and cozy atmosphere, the restaurant seems like the ideal place for a ro-mantic date, birthday dinner or fam-ily gathering.

Head Chef David Massota said that the Tavern has a New England feel. He said that his food is “infl u-enced mostly by the latest trends and seasonal changes.” He also tries to incorporate seafood wherever he can on his menus.

Massota said that the most popular lunch dishes are Pad Thai and the fried haddock sandwich. For dinner, the potato crusted had-dock is a crowd favorite. The dish is described on the menu as “fresh Atlantic haddock encrusted with shredded potatoes, sautéed and fi n-ished with lemon sauce.”

Recent changes in the economy have inspired a shift in menu prices on the lunch menu. Additionally, Massota said people “wanted more value,” on the dinner menu, which caused him to increase the size of meal portions.

Innkeeper Karen Meyer said that the Tavern gets mostly season-al, local business in the fall and win-ter. In the summer, the Inn is booked mostly for weddings.

Meyer reminds students that the Tavern offers live music most Thursday nights and said there are 14 beers on tap at the Tavern bar.

The Inn is booked for parent’s weekend. Meyer said that the Inn has recently been trying to “reach out to UNH students.”For dinner reservations call 603-868-7800. Three Chimneys Inn is located at 17 Newmarket Rd, Dur-ham.

Follow Alexis Macarchuk on Twit-ter at twitter.com/tnhpolicefi re

Alexis MacarchukSTAFF WRITER

Ffrost Sawyer Tavern brings elegance to Durham scene

Freshman year. I considered myself a foodie (aren’t we all?) fresh off the plane from Seattle. Coming from a town overfl owing with Korean, Greek, Thai, and some nice Mexican places, I was curious about what Durham had to offer in terms of exotic cuisine. Not much, I learned dur-ing my fi rst week at UNH.

Sure, there was plenty of the traditional college fare – subs, wings, and pizza (which you could totally classify as “Italian,” I admit, if you were going for that ethnic angle). But overall, the pickings were pretty

slim. Then again, in a small college town, that’s not too surprising.

Still, my search yielded some fun results that have sustained me throughout my years at UNH.

First and most-satisfying fi nd? Pauly’s Pockets.

The Mediterranean-themed res-taurant on Main Street started in the laundromat (where Franz’s Food is located today), and continues to at-tract students with its baklava and variety of pockets, the Turbo in par-ticular.

What is a turbo pocket, you ask? It’s a combination of gyro meat (beef and lamb strips), chicken, and freshly fried falafel, wrapped in a

gigantic pita with lettuce, tomato, tzaziki (a yogurt-cucumber sauce) and hot sauce. And you get all that for less than $10. Not exactly an authentic gyro, but pretty tasty for a hungry college kid looking for a way out of the dining hall. Pauly’s’ warm, welcoming demeanor doesn’t hurt, either. Plus, he’s been known to throw out a free falafel or baklava for visiting parental units.

However, a year and hungry stomach later, I found out that Pau-ly’s wasn’t the only location with gyros. Wildcat Pizza offers a pretty competitive, slightly more authen-tic version. Wildcat’s strips the gyro down to its basic parts: gyro meat,

lettuce, tomato, onion, and tzaziki in a thicker pita. No falafel, but de-licious nonetheless.

Moving beyond Mediterranean cuisine, the only place you’re go-ing to fi nd exclusive Mexican food in Durham is within the Memo-rial Union Building’s food court, at Caliente. Caliente offers a variety of jumbo veggie, beef, shredded beef, and chicken burritos. Their taco salads are piled high with meat and cheese in a deep tortilla shell, and they serve creative specials ev-ery once in a while that boggle the mind. Sweet potato, peanut butter and black bean burrito? Oh, they’ve done it. And it all comes to $5 or

less.Of course, Village Pizza, Libby’s and a few other places have a per-fectly-sized college town versions of nachos. I hear CampCo sells Indian food occasionally, though I haven’t had the time or courage to try it. It’s quite possible that some-thing extraordinarily exotic exists in Durham and is waiting to be discov-ered and written about. The restau-rants mentioned above are just the framework. Please, go out try some-thing new. After all, novelty, as well as variety, is the spice of life.

Follow Keeley Smith on Twitter at twitter.com/keel626

Keeley SmithCONTENT EDITOR

Ethnic eateries add spice to Durham dining

www.TNHonline.com


Mill Road PlazaDurham, N.H.

(603) 868-1424www.bagelrynh.com

Baking the Seacoast’s Best Bagels!

A legendary place to eat!

Welcome parents! Find out what UNH students already know:

Autumn at The Bagelry is Simply Good … Hot apple cider

Locally roasted coffee Fancy espresso creations (hot and cold)

Homemade soups Hearty sandwiches

Freshly baked bagels every day – taste the difference! With a menu that includes everything from

muffins to wraps, and salads to soups – The Bagelry is simply great food!

Eat in our comfortable surroundings, out on our patio,

or take it TO GO … The feeling is friendly and the food is fabulous!

Cats’ Cache accepted here – Students can use their university-issued card!

Phil HecklerSTAFF EDITOR

The New York Times printed a fantastic article in May 2009 titled “Turkey Burgers Don’t Count.” It was about a group of New York City friends that started “Burger of The Month,” a club that ranks burg-ers in the city. They started ranking everything about the burger joint – the fries, the bathrooms, ambiance, cleanliness, etc.

Then realized that all they cared about was the burger itself.

Likewise, if you want to read reviews about the “scene” sur-rounding Durham’s coffee spots, you might want to look elsewhere.

We’re going to discuss the contents of the cup. Nothing else.

So, I will set a few ground rules to start this article.

I shall only sample coffee that is within walking distance from Thompson hall – 10-minute walk maximum.

Black coffee shall not be sam-pled. I shall only add half and half to my samples. This is for two rea-sons: fi rst, cream cuts the bitterness of coffee, and, my friends, I am not a fan of bitterness; second, without sugar, the character of the coffee will shine through.

Also, for this test I will not be sampling full-sized cups. Picture snooty, sauced-up, middle-aged people tasting wine in Napa Valley. Then shift that iamge to a strung-out college student standing outside next to a coffee cart with a back-pack and too much homework.

Got it? Here we go.Higher Grounds, (a.k.a. Vin-

ny’s), behind Demerrit Hall.Step up to the cart and ask for

“a Vinny’s” and you’ll get a dark, French roast-style drip coffee. The “Vinny’s” is sharp all over. Like a French roast, with minimal con-diments you will be treated to a full-bodied coffee that is sharp to the tongue, bordering on palate overload. If you want a sharp kick to start your day, this is the one for you.

Vinny’s knows a thing or two about espresso drinks. The Cappuc-cino and Espresso Macchiato are classic Italian-style coffees. The cappuccino is coffee and steamed/frothed milk, typically in an Ameri-can eight to 12-oz. portion. The espresso macchiato is similar but with a one- to two-oz. espresso shot.

My advice is don’t sugar them up – all you need is the steamed and frothed milk.

If you need the strong, fl avor-ful jolt that comes with an espresso drink and can’t afford a ticket to Italy, check out Vinny’s instead.

Breaking New Grounds, downtown.

We all know Breaking New Grounds, so I’ll cut to the chase.

Stick to the exotic-sounding coffees – Brazilian, Ethiopian, El Salvadoran – and you won’t be dis-appointed.

The House Blend is a mix of four beans, which gives the

cofqwfee an even and balanced taste. It doesn’t excite, challenge or demand attention.

The El Salvador Matalapa is a full-bodied coffee with a rich beany fl avor, all while being neutral on the tongue.

The Pumpkin Spice is like au-tumn in a mug. It’s an orchard hay-ride. I would be careful to pair this with any sort of breakfast pastry since it is more spice than pump-kin. It would be best as an after-noon treat, to invigorate both body and palate.

All of BNG’s coffees have a similar tone. Similar to the scent that sticks on your clothes, all their coffees have an oiliness that re-mains on the tongue.

The Bagelry, downtown.A recent switch from Green

Mountain Coffee to the local Java Tree Gourmet Coffees gives The Bagelry a new fl avor.

The Peruvian is a rich, mid-roast that evades the typical burnt bean taste of other roasters.

The Irish Crème is true to its name - so creamy and smooth that you’ll swear that it’s got a dash of Penzoil in it.

Their House Blend, like so many house blends, doesn’t get in the way. It would be excellently paired with a hangover or blueberry pancakes.

Zeke’s, the library, fourth fl oor.

There’s nothing new to report here because Zeke’s also sells Java Tree coffees, same as The Bagelry.

Albert’s, Kingsbury Hall, north lobby.

Albert’s Café sells Peet’s Cof-fee and Tea, which was news to me but apparently not to other people while I was tasting, a young lady said that her folks love Peet’s cof-fees.

The Major Dickason’s Blend is self-described as “rich and com-plex,” but I would call it bitter. The taste lingers on the sides of your tongue. If you are a fan of a full-bodied coffee then you are in luck; this blend has a bigger body on it than a diesel-powered dually.

The Costa Rica has a muted subtlety with a hint of sweetness at the fi nish, but if you look for it too hard you’ll miss it altogether.

Dunkin Donuts, intersection of Rt. 108 and Main Street, at-tached to the Circle K convenience store.

Chances are, my dear reader, you are from New England, so Dunkin Donuts equals coffee. But, please, have some respect for your-self. And it was a 13-minute walk from T-Hall. Sorry.

That, my friends, wraps up my coffee tour of campus. Whoa, whoa, you might say, what about With Panache or the MUB Food Court, they serve coffee too. By the time I tested all those I was so wired and gastrointestinally upset that the thought of more coffee made me even sicker.

So, go forth, fellow coffee drinkers. Challenge your palate, but do so in small doses.

KATHRYN AYLER/ CONTRIBUTING PHOTOGRAPHERBreaking New Grounds located in downtown Durham provides rich, fl avorful coffees, a favorite on campus. Try their Pumpkin Spice for a perfect taste of autumn.

Hit me with your best shot: Survey of campus coff ee


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The sign directing customers to the Thompson School of Ap-plied Sciences’ newest restaurant doesn’t have a name on it -- only two arrows and the word “restau-rant.”

Tucked in the back corner of Cole Hall, the student-run restau-rant is hard to spot, but is becom-ing an important part of the newly added Culinary Arts degree pro-gram at the Thompson School of Applied Sciences.

The new restaurant also gives UNH students another cuisine al-ternative offering an innovative style of dining, as students choose to serve a different region’s style of food each week. In its infant stages of operation, the restaurant opened Tuesday and is part of a two-year culinary arts degree, an option within the Food Service Manage-ment Program.

“This is a class for the stu-dents in the program,” said Chef Kelly Matteson, the program coor-dinator. “They are learning through hands-on experience how to serve, cook, and manage.”

According to Matteson, the restaurant is taking the place of Balcony Bistro, which was located in Cole Hall. The Bistro had served as the hands-on experience for the Restaurant Management Degree for more than 20 years. The Culi-nary Arts Degree, Restaurant Man-agement and Dietetic Technician are the three majors offered within the Food Management Program.

Opening day featured New England entrées such as baked scrod and a New England boiled dinner. Appetizers options include a choice of butternut squash soup or mesclun salad with cranber-ries and apples. For dessert, they served either peach or blueberry cobbler.

“(Tuesday) we (served) about

32 people, plus take out,” Mat-teson said. “It’s not a bad turnout for opening day.”

The restaurant, which features entrees between $7.95 and $8.95, has twice the seating Bistro did, accommodating up to 44 custom-ers. The restaurant is open Tues-days from 11:30 a.m. to 1 p.m. for lunch. Reservations are recom-mended, as the restaurant is open to the public.

Future Tuesdays will hold a variety of cuisines ranging from the Mid-Atlantic to Hawaii. This is a great place to experience food from around the country.

“It’s a cheap multi-course meal,” said Associate Professor of Food Service Management Charlie Caramihalis.

The restaurant accepts checks and cash only. They are not set up to take credit cards and also do not take Cats Cache.

The restaurant is completely run by students under the supervi-

sion of people such as Matteson and Caramihalis. The regional style of serving allows the students to act as executive chef to plan out the menu each Tuesday, accord-ing to Caramihalis. The addition of the Culinary Arts program, un-der Food Service Management, allows for students to focus more on cooking and preparing rather than managing. However, students within the program are required to experience all aspects of working in a restaurant.

According to Audrey Wray, a second-year Culinary Arts major, students have to work in the dining room and the kitchen. Wray served Tuesday in the dining room despite being a Culinary Arts major.

“Restaurants usually have some tensions between the front and back of the house,” said Wray, who will graduate as one of the fi rst ones in the Culinary Arts pro-gram. “This way, we know what both sides have to put up with.”

She said her fi rst day was a bit slow. Wray has served in other restaurants and is used to serving 10 tables in an hour. Today she only waited on one. But, she says it’s good the fi rst day was a little slow because there are still kinks to work out.

Money made during lunch goes back into the program. The students are in class while working and are not paid. However, Wray said the tips made by servers are collected throughout the semester and dispersed evenly to all students at the end of the semester.

According to Matteson, next spring will bring an even greater variety to the restaurant. Each week will offer a different cuisine from around the world, and the restaurant will also begin serving dinner.

To see a detailed menu for coming weeks visit, www.thomp-sonschool.unh.edu/pdf/restaurant-atthompsonfa09.pdf.

Tristan Corriveau CONTRIBUTING WRITER

Student-run restaurant opens doors at T-school

Holly RamerASSOCIATED PRESS WRITER

CONCORD, N.H. (AP) — Members of an after-school drug pre-vention program in Dover are look-ing forward to a Halloween spent celebrating instead of advocating now that a federal ban on fl avored cigarettes has taken effect.

About 60 members of Dover Youth to Youth spent Halloween night three years ago demonstrating against the candy-, fruit- and clove-fl avored cigarettes, which health and federal authorities say are more appealing to youth. They held up a huge target that read “Don’t Target Us,” and made mock candy boxes that played off the names of candy brands: “Tarburst” instead of “Star-burst,” ‘’Amonia Mints” instead of “Junior Mints.”

“We used some of the chemicals that are in the tobacco and had them on candy boxes to say ‘Why would you want these chemicals in your candy? Why would you want the candy in your tobacco?’” said Molly Martuscello, 17.

The group also lobbied law-makers including Sen. Judd Gregg, R-N.H., who wrote the language banning the manufacturing, import-ing, marketing and distribution of the fl avored cigarettes. Gregg was heading to Dover on Friday to thank the students for their efforts, which included trips to Washington to keep the pressure on.

“It’s been a great help to have them engaged this way, and partially as a result of their engagement, the bill became law and now these ciga-rettes are banned,” Gregg said in a phone interview Thursday. “So they can take great pride in the success of their community activism and their lobbying of their representatives.”

Youth to Youth is coordinated by the Dover Police Department and includes more than 100 students from four middle and high schools. Capt. Dana Mitchell, the group’s coordinator, said the group has done presentations in schools, recorded public service announcements and held multiple protests aimed at rais-ing public awareness

NH students celebrate ban on fl avored cigarettes


If there’s one thing that I’ve already done a lot of this year, it’s miss dinner, at least during the regular dining hall hours. Numerous students on campus, including myself, have busy schedules. Some-times we find it hard to squeeze in half an hour to sit down at one of our three dining halls for a quick meal and socialize with friends. But I know that when it’s late and I’ve just gotten out of class or a meet-ing, or am taking a break from homework, I constantly find myself thinking, “Thank God for the Wildcatessen.”

Located underneath Still-ings Hall in Area 1, the Wild-catessen not only has a deli counter to order subs, salads, pizza and other meal-worthy foods, but many grocery items too. It’s open Sunday through Wednesday until 1 a.m., and Thursday through Saturday until 4 a.m. for those who want a very, very late night snack.

The Wildcatessen also of-fers tons of packaged food, such as sushi, fruit, chips and many different snack items. Everything is easy to find in the small aisles, and there’s something for every meal of the day, like bagels, cereal and coffee for the morning. Plus, there is always a variety of subs for dinner.

Personally, when it’s 10 p.m. on a weeknight and I’m starving but still have to fi n-ish writing an essay or story, I know I can always run down

to Wildcatessen and get my favorite meal: a ranch chick-en tender sub with bacon on a white roll with American cheese. Just add in Combos and a Vitamin water, and I’m good to go. Wildcatessen is fast and effi cient for college students who are always mov-

ing quickly between places and extremely easy.

The best part of Wild-catessen is that students can use both Dining Dollars and Cats Cache to avoid spending money from their own pock-ets on a whole meal. The food and products aren’t exactly

cheap, but you forget about that as soon as you taste their subs. You can also place an order online and go pick it up without waiting in line, which tends to be long.

The atmosphere is upbeat too, with pop music play-ing continuously in the back-

ground and people constantly wandering in and out. It’s an interesting place to be. I would strongly recommend ordering food from Wildcatessen, es-pecially if you’re pressed for time and need a quick meal.

BRETT THOMAS/STAFF EDITOR

One thing I hear often while eating in Dover’s Silver Moon Cre-perie is, “I didn’t even know you were here!”

While that exclamation is be-coming less common with time, the occasional person is still surprised to fi nd this unique culinary experience so close to home. Silver Moon’s re-cent paint job, which changed their façade to a bright neon yellow, may also have assisted in gaining some attention, though not enough for non-locals to be privy to this one-of-a-kind restaurant.

Located on Third Street, next to the historic and, sadly, now closed Strand Theater, the Silver Moon is only a 10-minute drive from the UNH campus. It is conveniently lo-cated across from a sizable public parking lot.

No car? Take Bus 3A or 3B to Dover and get off at the Janetos stop. Third Street is right across Central Avenue.

The décor is the fi rst thing that sets this café apart. Gigantic mugs hang on the wall, suspended by plas-

tic fi ngers. A modifi ed scene from the Sistine Chapel hangs on one wall, showing Adam’s hand dipping into a jar of Nutella (a staple food here). The most prominent aspect, however, are the owners and lone employees, Chris and Theresa. They are perma-nent fi xtures who greet you warmly every time, guaranteed.

The entire restaurant is excep-tionally cozy as well, fi tting only about 20 people at a time. It’s a great place for a date or get-togeth-er with a small group of friends. I will admit, however, that on more than one occasion I’ve brought groups of six or more. I can’t rec-ommend this place enough.

The Silver Moon offers a variety of both sweet and savory crepes, made to order, as well as several panini.

The savory options include ap-ples and brie, ham and Swiss, three cheese and tomato and, my personal favorite, the pepperoni pizza crepe. Chris, who is in charge of cooking, starts with homemade batter ladled onto a special griddle, then tops it with a pizza sauce that is also made on premises, freshly-sliced pepper-oni and shredded mozzarella.

Sweet varieties range from but-ter and sugar, to peanut butter and banana, to lemon crème and blueber-ries. This one starts with a different batter than that of the savory crepes, which is then slathered with the afore-mentioned lemon crème, much like the fi lling for a lemon meringue pie, and juicy blueberries. The fi nished product is covered in fresh whipped cream, making for a delectable meal (or dessert after the pizza crepe).

The best part for us less-than-affl uent college students is that the Silver Moon won’t break the bank. Prices range from $3-$8 per crepe, $6 for panini, and beverages from $1 to $4. For those of us with small-er stomachs, any crepe can be made kiddie-sized, which knocks a dollar off of the price.

The Silver Moon Creperie is open Wednesday through Fri-day, 10 a.m. to 6 p.m., and Satur-day and Sunday from 10 a.m. to 3 p.m. If you want speedy service, I recommend going on a weekday in the mid-afternoon; 3:30 p.m. is my favorite time to go. But remember to bring only cash because the café doesn’t accept checks or credit.

Silver Moon Creperie is Dover’s hidden gemAiden McMahonCONTRIBUTING WRITER

Dorm dining: Why I love WildcatessenBrandon Lawrence

TNH STAFF

The employees of Wildcatessen are constantly making subs, sandwiches, burgers and onion rings late at night for the hungry students in Area 1.

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Friday 9/25Great Lake Swimmers @ The Mid-dle East Downstairs, Boston MA, 18+, $12Big Bear @ The Middle East Up-stairs, Boston MA, 18+, $8Will Hoge @ Harpers Ferry, Boston MA, All Ages, $15

Saturday 9/26KMFDM @ House of Blues, Bos-ton MA, All Ages, $22Jonathan Coulton @ Paradise Rock Club, Boston MA, 18+Hallelujah the Hills @ Great Scott, Allston MA, 21+, $10Still Flyin' @ Cafe 939, Boston MA, All Ages, $12

Sunday 9/27Porcupine Tree @ House of Blues, Boston MA, All Ages, $25Bruce Hornsby @ Berklee Per-formance Center, Boston MA, All Ages, $35-$48These Arms Are Snakes @ T.T. the Bear's Place, Boston MA, All Ages, $10

Monday 9/28Sunny Day Real Estate @ House of Blues, Boston MA, All Ages, $25Yeah Yeah Yeahs @ Orpheum The-atre, Boston MA, All Ages, $20-$33Screaming Females @ The Middle East Upstairs, Boston MA, 18+, $10

Tuesday 9/29State Radio @ Paradise Rock Club, Boston MA, All AgesSlick Idiot @ T.T. the Bear's Place, Boston MA, All Ages, $11Screaming Females @ Space, Port-land ME, 18+, $6

Wednesday 9/30Butthole Surfers @ Paradise Rock Club, Boston MA, 18+, $22Hatebreed @ Harpers Ferry, Boston MA, All Ages, $20

Thursday 10/1Rufus Wainwright @ Merrill Audi-torium, Portland ME, All AgesMission Hill @ Harpers Ferry, Bos-ton MA, 18+, $8

Friday 10/2Dinosaur Jr. @ The Middle East Downstairs, Boston MA, 18+, $25Pink @ TD Banknorth Garden, Boston MA, All Ages, $40-$50Brandi Carlile @ House of Blues, Boston MA, All Ages, $28Dear Leader @ Paradise Rock Club, Boston MA, 18+, $13Tyrone Wells @ Cafe 939, Boston MA, All Ages, $15Say When @ The Middle East Up-stairs, Boston MA, 18+, $12Andrew W.K. @ Coolidge Corner Theater, Brookline MA, All Ages, $25

Q&A with Jacob Bannonfrontman of the band Converge

MATT MILLER/ MYSPACE.COM/CONVERGE

Converge played last night alongside Doomriders, Pyramids, and Furnace. Jacob Bannon ( JB)talked with VERB correspondent Spencer Watkins (SW) in between selling merchandise before his set as singer for Converge.

SW: Welcome to UNH. What brings you here?

JB: Basically we were asked and we were available. Some friends of ours recently played here, a band called Genghis Tron. So they came out here and one of their friends who helps book them also helps book us and he has a relationship now with this school, the people here and they [MUSO] reached out to us and now we’re here!

SW: So you’re about to go on tour with Mastodon and Dethklok. How’d you hook up with them?

JB: We’ve been friend with Mastodon for a very long time. I think this is their fourth U.S tour, so their third with us having also toured Japan in the past. Th ey extended the off er for

us to go on tour with them and, again, we were available!

SW: So your new album, “Axe to Fall comes out on Oct. 20. Any certain lyrical themes or topics you’re addressing on the record…

JB: You know, we write songs about our life, our collective lives, things that we go through and we use this music as a way to express negative emotion in a positive way, you know, to work through things. Th at’s what aggressive and abrasive music is all about.

SW: It’s an emotional release for you?

JB: Yeah, it’s there for everyone as a release, to express themselves.

SW: And the artwork [that appears on the album] goes with that?

JB: Yeah, absolutely. I primarily create most of the artwork to complement the lyrics.

[continued on page 9]

The New Hampshire: the verb Friday, September 25, 2009 9

[make] baked macaroni & cheese

{Recipe from about.com }

SHUTTERSTOCK.COM

Ingredients

• 8 ounces elbow macaroni, uncooked• 4 tablespoons butter• 1/4 cup fl our• 1 scant teaspoon salt• 1/4 teaspoon ground black pepper• 1 teaspoon dry mustard• 2 cups milk• 2 cups (8 ounces) shredded smoked Cheddar cheese• 1 cup (4 ounces) shredded or cubed American process cheese

Topping:1 cup soft fresh bread crumbs2 tablespoons butterpaprika

Preparation:

Lightly butter a 2 to 2 1/2-quart baking dish. Heat oven to 350°.

Cook macaroni in boiling salted water following the package directions. Drain and rinse; set aside.

In a large saucepan over medium-low heat, melt butter; add fl our and stir until blended. Stir in salt, pepper, and mustard. Gradually stir in the milk and continue cooking, stirring, until mixture is thickened. Stir in cheeses until melted and smooth. Add the macaroni and stir to blend. Pour into the prepared baking dish.

Combine bread crumbs and melted butter, tossing to coat well; sprinkle over the macaroni mixture. Lightly sprinkle with paprika.

Bake for 25 minutes, or until browned and bubbly.

Serves 6 to 8.

NEW YORK — “I am shar-ing my truth,” says Mackenzie Phillips, “in the hope that it helps other incest survivors.”

But just how true is her new book, “High on Arrival”? In this explosive new memoir, she defends her father, the Mamas and the Pa-pas leader John Phillips, as a good man while claiming they had an incestuous aff air that, over time, became consensual.

Two of her stepmothers, in-cluding Mamas and Papas singer Michelle Phillips, say she is lying and just trying to cash in with her book.

“I love my stepmother Mi-chelle,” Mackenzie Phillips re-sponded in a statement Th ursday, “but she is having the textbook family reaction to accusations of incest: deny that it happened and protect the accused.”

Th e former child actress writes that she and her father had a decade-long sexual relationship that started while they were doing drugs the night before she was to

get married in 1979 at age 19.She wrote in her book: “I

woke up that night from a blackout to fi nd myself having sex with my own father.” Although she consid-ered the fi rst time rape, she says the sex eventually became consensual.

Phillips, 49, who as a teen starred on TV’s “One Day at a Time,” claims the sexual relation-ship lasted a decade and ended when she became pregnant and didn’t know who had fathered the child. She had an abortion, and her father paid for it.

She claims she fi rst tried co-caine at age 11, and that her fa-ther did drugs with her, taught her to roll joints and injected her with cocaine. Last October, Phil-lips pleaded guilty in Los Ange-les to possessing cocaine and was ordered to complete an 18-month drug treatment program.

Interviewed on NBC’s “To-day” show Th ursday, Phillips said she grew up in “a very permissive time and a very rock ‘n’ roll world, and pretty much anything went.”

Her father “did the best he could,” she said. “He was a good man. I have great compassion for

the man that he was.”Th e truth of Mackenzie Phil-

lips’ account can never be fully known. Her father died of heart failure in 2001.

But publishers have acknowl-edged they rarely fact-check mem-oirs, relying instead on legal review to ensure against libel. Although memoirs, the most subjective of literary genres, are often disputed, publishers rarely withdraw or alter a book unless confronted with doc-umented evidence of inaccuracy.

Ironically, Phillips’ book, pub-lished by Simon & Schuster, in-cludes a blurb from memoirist Au-gusten Burroughs, whose “Running With Scissors” led to a defamation lawsuit by a family Burroughs lived with as a child. Th e suit was settled in 2007; Burroughs and publisher St. Martin’s Press agreed to call the work a “book” instead of “mem-oirs.”

Now Burroughs hails Phil-lips’ book as “rich with compassion, forgiveness, and wisdom ... a brave memoir executed with an unwav-ering loyalty and commitment to truth.”

Phillips hopes incest memoir can help others[ Frazier Moore]associated press writer

Th e best kind of ice cream, the kind I do adoreIt comes to me from a team, it can’t be found in a store.

It’s mint in taste, pale green in colorNone goes to waste, for me, there is no other.

Ever since I was a freshman, now I’ve been here four yearsIt was probably my fi rst lesson, it can be better than drinking beers.

My favorite’s name, it’s called Mint PattyBut there is no shame, don’t worry it’s not too fatty.

It’s frozen yogurt, and boy is it creamyFor study comfort, it sure is dreamy.

When I’m up late at night and nothing seems to satisfyI know what’ll make things just right, it’s the Stat’s guy.

He comes to my place, as late as eleven in the eveningTh e joy’s on my face, I’m sure he’s probably heard me screaming.

He delivers it to me, it comes in a brown paper bagHowever, it doesn’t come for free, in your tip you cannot lag.

It only takes a of couple dollars, but man, it sure is worth itTo be one of the scholars, you defi nitely do deserve it.

A large is fi ve scoops, a small has about threeIf you go in large groups, everyone will leave saying, “yippee!”

You can add whatever you want, there’s sprinkles and even OreosIt’s why their ice cream they fl aunt, they have everything right down to marshmallows.

So if you’re looking for a special treat, one you just can’t do withoutDown at Stat’s Place you’ll meet, a dessert you’ll never, ever doubt.

98% Fat Free Frozen Yogurt, Mint Patty

Small - $2.50Large - $3.25

Can be found at: Stat’s Place

pick up or delivery until 11 p.m.

An Ode to Stat’s Ice Cream[ Brittany Murray]verb poet

Inspired? Get some.

BRITTANY MURRAY/ TNH STAFF

NEW YORK — “Dirty Dancing” made Patrick Swayze a superstar, but when he fi rst read the script, he found it a little clean.

Th e actor, who died Sept. 14 of cancer, writes in his memoir, “It seemed fl uff y — nothing more than a summer-camp movie.” Th e memoir “Th e Time of My Life” comes out next week.

Swayze’s reaction was completely diff erent about another future smash, “Ghost.” He immediately wanted to be in it and persuaded Jerry Zucker to cast him despite the director’s skepticism that Swayze could play a sensitive leading man.

Swayze also remembered working with a then-little known Tom Cruise in Francis Coppola’s adaptation of the young adult classic “Th e Outsiders.” Cruise, Swayze said, was so “self-conscious about his teeth” that he resisted magazine photo shoots.

NEW YORK — “Spider-Man” actress Kirsten Dunst has served as a star witness against a man charged in the theft of her designer purse from a New York City hotel suite while she was on a movie set.

Th e 27-year-old Dunst on Th ursday gave jurors a rundown of the August 2007 theft. She says she was fi lming the comedy “How to Lose Friends and Alienate People” at the SoHo Grand hotel when she discovered her $2,000 Balenciaga bag and its contents, including $2,000 in cash, were missing. Th e purse and her credit cards were eventually returned.

Th irty-fi ve-year-old James Jimenez (HIM’-in-ehs) is charged with burglary. His lawyer has pinned the blame on a co-defendant who pleaded guilty to attempted burglary.

Too clean? Swayze once doubted ‘Dirty Dancing’

Dunst serves as star witness in NYC burglary trial

[write] for the verb.you know you wanna.

TNH writers’ meetings. wednesdays @ 8 p.m.

\SW: So do you have any preference for smaller type shows or larger venues, the diff erent experiences and vibes that come with the two?

JB: As long as we’re sharing our music and our art with people we’re happy, you know, when it’s a large audience and they’re attentive its great and when there’s a small audience and they’re attentive it’s great. Th e whole point is just that as long as they’re into it and open to sharing some time with us we’re game.

SW: How’s your business going with Deathwish [Records, the independent hardcore/metal label that Mr. Bannon owns and operates]?

JB: It’s going very well. We’re a small label and we work really hard at it. We enjoy what we do and we enjoy releasing music from artists that create powerful music that we believe in and appreciate. We’re not trying to be the biggest label in the world; we’re not trying to be anything but what we are. All of our most

recent releases have done very well. We want to release good music. Hopefully, it fi nds its audience, though some bands succeed more so than others, that’s just the nature of the beast. We’ve got a very DIY attitude; there are only a handful of us working there at a time, we sell our own merchandise at our shows.

SW: Final question: Dogs or cats?JB: Animals.

Q&A with Jacob Bannon [continued from page 8]


Contrary to popular belief, the best drinking on campus doesn’t happen with kegs and Solo cups; it’s at the bars.

Once college students hit that magical number of 21-years-old, they usually go a little crazy. Why? Because when you can fi nally visit the bars, there are no more back-packs full of Keystone, no more bottles of “water” in your purse. The four bar stops in Durham offer all students a better way to spend the weekend.

The question then becomes, where do you go? Well, here’s a quick look at the four places to drink in Durham: Ballard’s Restau-rant, The Knot Irish Pub, Scorpions Bar and Grill, and Libby’s Bar and Grill.

Ballard’s Restaurant

Ballard’s has live music ev-ery weekend and drink deals every night of the week, including “Beat the Clock” on Thursdays, when draught beer and well drinks are $1 from 8-9 p.m., $2 from 9-10 p.m. and $3 from 10-11 p.m. Ballard’s has a great, traditional setup with outdoor tables to cool off or sit out in the sun in the afternoon, but live music nights usually come with a

cover charge. It’s located at the start of Main Street on the left side, and it has good food and a great variety of draught and bottled beers. It’s usually packed on Thursdays, but comfortably busy during the rest of the week. Go here for a traditional “American bar” feel.

The Knot Irish Pub

The Knot is really the only bar on campus that stands out from the others. It’s down a fl ight of stairs in a hot, crowded environment, and of-fers a pub-style feeling from the im-ported beers to the dartboard in the corner. The wooden tables and live music add a nice touch, and the lack of loud party music can attract the people going out for casual night-cap. The Knot is on Main Street’s left side, right past Town and Cam-pus, and even though it’s not the best party atmosphere of the four bars, it defi nitely offers the most unique experience.

Scorpions Bar and Grill

“Scorps,” as students call it, is popular for it’s Wednesday-night trivia game, where groups of people team up and answer random ques-tions in competition for a gift cer-tifi cate to the bar – usually cashed in for more drinks. The bar has a few TVs and is a comfortable place to

go watch the Red Sox or Patriots’ games, but it doesn’t usually at-tract as much attention as Libby’s Bar and Grill (located just in front of “Scorps” on Main Street’s right side). There is a downstairs area for dancing on the weekends, and it can get pretty hot and heavy down there late into the night.

Libby’s Bar and Grill

Easily the most noticeable bar on campus, Libby’s is the most popular and most visited bar. On Saturdays during “Beat the Clock” (same game as Ballard’s), it can take up to an hour to get your drinks. The dance fl oor downstairs is dirty, sweaty and crazy, but it’s a very popular spot for students to let loose and have fun. The food is great and the grill is open until 9 p.m., but if you go for a nice din-ner with your parents, beware of the swarm of students that will surely come soon after. It’s defi nitely a party atmosphere on weekends, but Libby’s is also a good place to go to watch a game during the week, with multiple big-screen, HD TVs throughout the bar.

The bars in Durham can’t com-pete with some of the best places in a big city like Boston, but for a night out only a short walk from campus, it’s a great spot to spend those fun weekend nights with your friends.

The Durham bar sceneCameron Kittle

EXECUTIVE EDITOR

CAMERON KITTLE/EXECUTIVE EDITOR

KATHRYN AYLER/CONTRIBUTING PHOTOGRAPHER


Stop in and try the #1 sandwich in Durham! The J.B. : 2 eggs, 2 hash browns with melted cheese,

ketchup and bacon on a flour tortilla wrapOR try another favorite:

Grilled Chicken Pesto : served on a flame-grilled baguette

Located on Main Street in Durham603-868-3800

Open: 8AM-6PM Monday-Thursday

9AM-6PM Friday-Sunday

Franz’s Food has been named one of the top “Great Ate” sandwich shops in the

Greater Boston Area by The Phantom Gourmet!

Quality delicatessen, take-out and cafe style dining

Institutionalize your Brain at UNH...DE-INSTITUTIONALIZE your Taste Buds

@ F R A N Z ’ S F O O D

Acorn’s RestaurantGourmet cuisine15 Strafford Avenue(603) 862-2815

Breaking New GroundsCoffee and pastries50B Main St.(603) 868-6869

China BuffetChinese food65 Mill Rd.(603) 868-9705

Domino’s PizzaPizza7 Mill Rd.(603) 868-6230

Dunkin’ DonutsCoffee and doughnuts7 Dover Rd.(603) 868-5627

Durham House of PizzaPizza40 Main St.(603) 868-2224

The KnotPub60 Main St.(603) 868-2959

Franz’s FoodSandwich shop46 Main St.(603) 868-3800

JP’s EaterySub shop38 Main St.(603) 868-7449

Libby’s Bar and GrillFamily Dining47 Main St.(603) 868-5542

Durham Market PlaceSupermarket7 Mill Road(603) 868-2500

Moe’s Italian Sandwiches7 Mill Road(603) 868-2337

Pauly’s PocketsWraps51 Main St.(603) 868-3110

Scorpions Bar and GrillBar and grill45 Main St.(603) 389-9084

Stats PlacePizza, ice cream, burgers11 Madbury Rd.(603) 868-1146

Village Pizza45 Main St.(603) 868-5300

Wildcat Pizza3 Madbury Rd.(603) 868-5530

Wings Your WayChicken wings, wraps13 Jenkins Center(603) 868-2425

Young’s RestaurantBreakfast and lunch48 Main St.(603) 868-2688

Durham Dining Options

KATHERYN AYLER/ CONTRIBUTING PHOTOGRAPHER

Issue06B

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