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Food
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Written by Matt Kanner
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Thursday, 15 May 2008 |
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new restaurants and owners flood Portsmouth
Last year,
downtown Portsmouth saw the opening of new restaurants like Rudi’s
Portsmouth, Black Trumpet Bistro and Brazo, which settled into the
former locations of The Metro, Lindbergh’s Crossing and 43 Degrees
North, respectively. Spring 2008 brings a new batch of fresh changes to
the Port City’s dining scene. When restaurateur Jay McSharry, who still
owns Jumpin’ Jay’s Fish Café, The Red Door and Dos Amigos Burritos,
sold The Dunaway Restaurant late last month, it was the latest in a
spree of dining developments to hit downtown. New enterprises are
quickly filling the spaces recently vacated by Isis, The Mustard Seed,
AK’s and Gepetto’s, offering a variety of new lunch and dinner options.
Most of these businesses should be up and running by late spring,
diversifying the city’s restaurant population in time for summer. What
follows is a roundup of the latest restaurant happenings in Portsmouth.
Bon appetit.
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Written by staff writer
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Saturday, 10 May 2008 |
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Anheuser-Busch, Inc.
Chelada is an alcoholic beverage
produced by Anheuser-Busch which combines Budweiser, the king of beers,
with Clamato, a drink made from tomato juice and clams.
Take a minute. Read that first line again if you have to. Study
the picture. It’s ok, we’ll still be here. Savor this moment—you’ll
never have another like it in your lifetime. In a thousand years of
satire, in a hundred thousand comedy skits, no-one could ever make this
up. It’s as if we stand at a crossroads: on our left is Bizarro World,
on our right is The Twilight Zone, behind us is yesterday and straight
ahead is clam beer.
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Written by Patrick Law
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Thursday, 24 April 2008 |
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exploring the appeal of summer beers
Summer on the
Seacoast is a fine mix of sultry heat, ocean breezes and tasty
barbeques. It’s enough to make you thirsty—thirsty for beer. Beginning
each spring, a number of local and regional breweries produce seasonal
brews that offer relief from the heat while complementing the feel and
flavors of summer.
On Thursday, April 24, Redhook Brewery in Portsmouth will host a
summer release party for its seasonal beer, Sunrye. As if the dawning
of summer isn’t reason enough to celebrate, the kickoff party
commemorates the impending season with kegs of Sunrye, live reggae and
free giveaways.
Most of the events Redhook hosts throughout the year are
concerts focused on the music. But the Sunrye party is “really focused
on the beer,” said Jessica Watts, event coordinator for Redhook.
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Written by Patrick Law
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Friday, 11 April 2008 |
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stakeholders discuss male-only dogfish fishery
A series
of regulations were established in the 1990s to help restore the
over-fished spiny dogfish population. The small schooling sharks made a
successful comeback, but, in the process, the ratio of male to female
dogfish shifted dramatically. Males continue to outnumber females and
are competing for food with other important fish species.
“Typically with dogfish, if you talk about a population in
equilibrium, you want to see a two-to-one ratio—two males to every one
female,” said Ken La Valley, commercial fishing specialist with New
Hampshire Sea Grant. “What you’re seeing now is a five or six to one
ratio. Because of that, it’s out of balance.”
On April 2, a meeting was held at the Gulf of Maine Research
Institute in Portland, Maine, to discuss the potential for establishing
a male-only dogfish fishery. Joining that meeting via videoconference
was a smaller gathering hosted by N.H. Sea Grant at the Seacoast
Science Center in Rye.
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Written by Bill Trotter
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Thursday, 20 March 2008 |
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Stonyfield CEO to talk business in Portsmouth
There’s a
belief in many business circles that you can either focus on attaining
wealth or center your efforts on environmental issues—but you can’t do
both. Gary Hirshberg, chairman, president and CEO of Stonyfield Farm,
begs to differ. Hirshberg was one of the first to purposely build an
empire on a green philosophy. His new book, “Stirring It Up: How to
Make Money and Save the World,” describes the rise of Stonyfield’s
organic dairy products in the national marketplace. Hirshberg will
discuss his new book at Portsmouth’s RiverRun Bookstore on Thursday,
March 20.
Drawing from both his hardships and successes, Hirshberg’s book
is an attempt to inspire those who hope to improve the world’s
deteriorating ecosystem while still making money.
“For me, it’s been a long journey from youthful naïveté to aging
clarity, but every step, however difficult, has given me the pleasure
of discovering how nature’s wisdom can become humankind’s salvation,”
Hirshberg writes in the new book.
Stonyfield Farm’s journey began in the early 1980s, when the company
was established as an organic farming school based in Wilton, N.H. The
initial mission was to teach sustainable farming practices, but this
changed after a few serendipitous turns of fate.
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