HeyJaredKatherine Underwood
- Indexed articles, last 90 days
- 13
- Latest publication
- Sep 30, 2026
- Outlet visibility, for WMUR
- Top 50K sites
- Earliest in this view
- Jul 15, 2026
Latest articles
New Hampshire side-by-side racers are turning up the adrenaline (opens the original)
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New Hampshire Chronicle | Sept. 28, 2026 New Hampshire Chronicle | Sept. 28, 2026 New Hampshire is known for the professional drivers who compete at New Hampshire Motor Speedway, but some local racers are making their mark thousands of miles away in the deserts of the West and Mexico. Bow native Cole Wuellenweber competes in side-by-side endurance events with Wild Wooly’s Racing, a team inspired by his grandfather and built around a family tradition of racing. Wuellenweber, who won two ATV motoc
New Hampshire racing team finds speed, family tradition in the desert (opens the original)
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New Hampshire Chronicle | Sept. 28, 2026 New Hampshire Chronicle | Sept. 28, 2026 New Hampshire is known for the professional drivers who compete at New Hampshire Motor Speedway, but some local racers are making their mark thousands of miles away in the deserts of the West and Mexico. Bow native Cole Wuellenweber competes in side-by-side endurance events with Wild Wooly’s Racing, a team inspired by his grandfather and built around a family tradition of racing. Wuellenweber, who won two ATV motoc
Baked oysters offer a flavorful introduction to a New England favorite (opens the original)
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New Hampshire Chronicle | Sept. 16, 2026 New Hampshire Chronicle | Sept. 16, 2026 For diners who want the oyster experience but are hesitant to eat them raw, chef Jeremy Sewall recommends starting with a baked version. Sewall, chef and owner of Row 34, joined WMUR’s Katherine Underwood in the kitchen to prepare oysters topped with tomato-basil butter, breadcrumbs, and Parmesan cheese. The process begins with shucking each oyster. Sewall explained that the point where the two parts of the shell m
Row 34’s fried oyster BLT puts a New England spin on a summer classic (opens the original)
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New Hampshire Chronicle | Sept. 16, 2026 New Hampshire Chronicle | Sept. 16, 2026 A classic bacon, lettuce and tomato sandwich gets a seafood upgrade at Row 34 in Portsmouth. Chef and owner Jeremy Sewall joined WMUR’s Katherine Underwood in the kitchen to prepare the restaurant’s fried oyster BLT, a fresh and filling sandwich that celebrates summer in New England. Sewall considers himself a BLT purist and prefers to make the sandwich when local tomatoes are at their best. "I only eat BLTs in the
NH entrepreneurs create memorable outdoor experiences centered on relaxation, connection (opens the original)
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As summer winds down, two New Hampshire women are encouraging people to step away from their routines and soak up the sunshine while we have it. Laura Piccolo, founder of Hooksett-based Pure Melodic Vibrations, offers floating sound baths that combine water, nature, and the tones of crystal singing bowls. “We’re here to try something different, to be together, to celebrate life,” Piccolo told a group gathered for one of the sessions. Sound baths typically take place in yoga studios and other ind
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